Standard Operating Procedures
Hazard Analysis and Critical Control Point
Food Safety in Schools
Standard Operating Procedures (SOPs) – refer to page 57 of USDA’s Guidance Manual.pdf
All applicable SOPs should be documented and included in your written HACCP plan. Read through them and modify them for your foodservice program. These files are in Microfsoft Word Format.
Transporting Food to Remote Sites (Satellite Kitchens)