A Standard Operating Procedure (SOP) is a set of directions that should (must) be followed to ensure food safety when completing certain tasks such as cooking chicken, cooling a food, or sanitizing a work surface. These SOP's should be used as a guide to establishing a food safety program for your operation.

The National Food Service Management Institute (NFSMI) has developed food safety SOPs in conjunction with USDA and FDA. Although the NFSMI SOPs include HACCP-based principles, you should remember that SOPs are only one component of an overall food safety program. Food safety SOPs include the following principles:

• Corrective actions
• Monitoring procedures
• Verification procedures
• Record keeping procedures

This resource provides sample food safety Standard Operating Procedures (SOPs) and worksheets which contain the minimum elements that can assist you when developing your food safety program. Print the food safety SOPs and complete the worksheets which have been included in this resource and you will see a model for developing your food safety program.

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• View Standard Operating Procedures (SOPs) -- View and print sample SOPs
• Register for a User Profile -- Sign up to create custom SOPs
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• Search for SOPs by key word: Select Key Word Calibration Chemicals Cleaning Cold Holding Contamination Cooking Cooling Cross-Contamination Date Marking Delivery Food Bars Food Contact Surface Food Preparation Food Recalls Frozen Goods Fruits Handwashing Holding Hot Holding Material Safety Data Sheet Personal Hygiene Potentially Hazardous Food Preparation Ready-to-Eat Food Receiving Reheating Salad Bars Sanitizing Self-Service Service Storage Temperature Danger Zone Temperatures Thermometers Time and Temperature Control Time As a Public Health Control Transporting Food Vegetables Washing