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HACCP-Based Standard Operating Procedures (SOPs)
 

Foodservice SOPs are written practices and procedures and are the basic ingredient to producing safe food. It is essential to train employees and emphasize the importance of following the procedures.

The National Food Service Management Institute (NFSMI) has developed HACCP-based 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.

These SOPs are available in both Microsoft Word® format (.doc) and Adobe® Acrobat® Portable Document Format (.pdf) and are listed below. Clicking on an SOP will open it in a new window. The full HACCP-Based Standard Operating Procedures document may also be downloaded in its entirety either as a Word document or as a PDF file. Please note that the complete document is extremely large and may take several minutes to download depending on your connection speed.

HACCP-Based Standard Operating Procedures (SOPs)
Cleaning and Sanitizing Food Contact Surfaces MS Word logo | Acrobat logo
Controlling Time and Temperature During Preparation MS Word logo | Acrobat logo
Cooking Potentially Hazardous Foods MS Word logo | Acrobat logo
Cooling Potentially Hazardous Foods MS Word logo | Acrobat logo
Date Marking Ready-to-Eat, Potentially Hazardous Foods MS Word logo | Acrobat logo
Handling a Food Recall MS Word logo | Acrobat logo
Holding Hot and Cold Potentially Hazardous Foods MS Word logo | Acrobat logo
Personal Hygiene MS Word logo | Acrobat logo
Preventing Contamination at Food Bars MS Word logo | Acrobat logo
Preventing Cross-Contamination During Storage and Preparation MS Word logo | Acrobat logo
Receiving Deliveries MS Word logo | Acrobat logo
Reheating Potentially Hazardous Foods MS Word logo | Acrobat logo
Serving Food MS Word logo | Acrobat logo
Storing and Using Poisonous or Toxic Chemicals MS Word logo | Acrobat logo
Transporting Food to Remote Sites (Satellite Kitchens) MS Word logo | Acrobat logo
Using and Calibrating Thermometers MS Word logo | Acrobat logo
Using Suitable Utensils When Handling Ready-to-Eat Foods MS Word logo | Acrobat logo
Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods MS Word logo | Acrobat logo
Washing Fruits and Vegetables MS Word logo | Acrobat logo
Washing Hands MS Word logo | Acrobat logo
HACCP-Based Standard Operating Procedures
Record Keeping
Cooking and Reheating Temperature Log MS Word logo | Acrobat logo
Cooling Temperature Log MS Word logo | Acrobat logo
Damaged or Discarded Product Log MS Word logo | Acrobat logo
Food Contact Surfaces Cleaning and Sanitizing Log MS Word logo | Acrobat logo
Production Log MS Word logo | Acrobat logo
Receiving Log MS Word logo | Acrobat logo
Refrigeration Log MS Word logo | Acrobat logo
Thermometer Calibration Log MS Word logo | Acrobat logo
Food Safety Checklist MS Word logo | Acrobat logo
Developing a HACCP-Based Food Safety Program Worksheets
Components of a Comprehensive Food Safety Program MS Word logo | Acrobat logo
Summary Table of Record Keeping for HACCP-Based SOP MS Word logo | Acrobat logo
Summary Table for Monitoring and Verifying HACCP-Based SOP Record MS Word logo | Acrobat logo
Summary of Corrective Actions for HACCP-Based SOPs MS Word logo | Acrobat logo
Employee Food Safety Training Record MS Word logo | Acrobat logo
No-Cook Process MS Word logo | Acrobat logo
Same Day Service Process MS Word logo | Acrobat logo
Complex Food Process MS Word logo | Acrobat logo
Additional Information
Reference List MS Word logo | Acrobat logo
Resource List MS Word logo | Acrobat logo
 
National Food Service Management Institute, 2005