Standard Operating Procedures (SOP)

General Policies and Procedures (Section 1)

1.1 Handwashing

1.2 Personal Hygiene

1.3 Employee Illness

1.4 Employee Injury

1.5 Purchasing Food From Approved Sources

1.6 Using and Calibrating Thermometers

1.7 Handling An Outside Food Recall

1.8 Issuing A Food Recall

1.9 Workplace Safety

1.10 Knife Safety

Handling and Sanitation (Section 2)

2.1 Handling Ready-To-Eat Foods

2.2 Cleaning and Sanitizing Food Contact Surfaces

2.3 Washing Fruits and Vegetables

2.4 Cross Contamination Prevention

2.5 Warewashing

2.6 Disposal of Contaminated Foods

2.7 Monitoring Produce Wash Water Turbidity

2.8 Monitoring Produce Wash Water Temperature

2.9 Produce Sanitizer Solution Preparation

2.10 Monitoring Produce Sanitizer Solution pH

2.11 Monitoring Produce Sanitizer Solution Concentration

2.12 Organic Handling Procedures

Time and Temperature Controls for Safe Food (Section 3)

3.1 Date Marking Raw and Ready-To-Eat Potentially Hazardous Foods

3.2 Controlling Time and Temperature During Preparation

3.3 Thawing Potentially Hazardous Foods

3.4 Cooling Potentially Hazardous Foods

3.5 Cooking Potentially Hazardous Foods

3.6 Reheating Potentially Hazardous Foods

3.7 Storage and Transportation of Ready-To-Eat Foods

3.8 Process and Controls for Food Storage and Receiving

Cleaning and Facilities (Section 4)

4.1 Storage and Usage of Hazardous Chemicals

4.2 Process and Controls for Visitor Access and Safety

4.3 Waste Storage and Disposal

4.4 General Maintenance and Cleaning

4.5 Pest Control

4.6 Blood and Bodily Fluids

4.7 Hazardous Materials