Key SOPs:
S.01 Point of Sale Procedures
S.03 Site Cash and Check Handling
S.04 Site Production Records
S.06 Physical Inventory – Food & Equipment
S.05 Payroll and Personnel
S.07 Fruit & Vegetable Serving Requirements
Negative Balance Management
Other Site / School SOPs:
S.02 Employee Responses to Common POS Issues
S.08 Software Summary
S.09 Ordering Methods & Procedures
S.10 Food Rescue
S.11 Dietary Modifications and Food Allergies
S.20 Field Trips
S.25 Vomit & Diarrhea Cleanup
(Relevant) Central Office SOPs:
D.02 SMCSC Standard Meal Patterns & Offer vs. Serve
D.03 Recordkeeping Requirements
C.05 Uniform Ordering
