Sample HACCP-Based SOPs

National Food Service Management Institute
United States Department of Agriculture

USDA HACCP Guidance

NFSMI

USDA FNS

FDA CFSAN

FDA Food Code

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

National Food Service Management Institute, 2005