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 Microsoft Word Format.
Cleaning and Sanitizing Food Contact Surfaces
Controlling Time & Temperature during Preparation
Cooking Potentially Hazardous Foods
Cooling Potentially Hazardous Foods
Date Marking Ready-to-Eat Potentially Hazardous Food
Holding Hot and Cold Potentially Hazardous Foods
Preventing Contamination at Food Bars
Preventing Cross-Contamination during Storage & Preparation
Reheating Potentially Hazardous Foods
Storing and Using Poisonous or Toxic Chemicals
Transporting Food to Remote Sites (Satellite Kitchens)