Sanitation & Food Safety Standard Operating Procedure Manual - HACCP-Based Standard Operating Procedures - Revised July 3rd, 2018

Oct 2, 2026

Uploaded by Mimi

Sanitation & Food Safety Standard Operating Procedure Manual documents HACCP-based standard operating procedures for foodservice operations. It provides structured controls across employee sanitation, storage and receiving, food production, food safety practices, cleaning and sanitation routines, incident reporting, and an alcohol & drug prohibition policy. The included SOP sections specify purpose, scope, key words, step-by-step instructions, monitoring methods, corrective actions, verification and record keeping, and fields for implemented/reviewed/revised dates to support consistent compliance.

LanguageEnglish

CategoryHealthcare

FormatPDF

Pages130

Reading Time5 h 28 min

AccessFree to download

1. Employee Sanitation Standards

A. Personal Hygiene

B. Hands Washing & Hand Washing Sink

C. Glove & Utensil Use When Handling Ready-to-Eat Foods

D. Employee Uniforms

E. Eating, Drinking, Taste Testing, & Breaks/Meals

F. Employee Smoking/Tobacco Use

G. Employee Dressing Rooms

H. Cuts, Burns or Lesions on Lower Arms or Hands

I. Contact with Blood & Bodily Fluids

J. Employee Illness

2. Storage & Receiving

A. Standards for Receiving Food Central Foods Warehouse

B. Standards for Receiving Food All other Dining Venues

C. Handling Rejected Food

D. Measuring Temperatures of Food Upon Receipt

E. Proper Training for Employees Who Store Food

F. FIFO (First In, First Out) Stock Rotation

G. Standards for Dry Storage

H. Standards for Cooler Storage

I. Standards for Freezer Storage

J. Standards for Bread Storage

K. Corrective Action for Cooler & Freezer Temperatures

3. Food Production

A. Controlling Time & Temperature During Production

B. Acceptable Thawing Procedures

C. Using & Calibrating Thermometers

D. Date Marking & Ready to Eat (TCS) Food

E. Washing Fruits & Vegetables

F. Cooking (TCS) Foods

G. Cooling (TCS) Foods

H. Holding Hot and Cold (TCS) Foods

I. Reheating (TCS) Foods

J. Standards for Deli Foods & Salad Bars

JA. Deli Meats & Cheeses

K. Food Production Sinks

4. Food Safety

A. Preventing Cross Contamination During Storage & Preparation

B. Removing Food from the Cooler

C. Transporting Food to Remote Sites (Satellite Kitchens)

D. Unattended Food

E. Serving Food

F. Temperature Logs for the Serving Areas

G. Acceptable Use of Leftovers

H. Handling a Food Recall

5. Cleaning & Sanitation

A. Employee Training on Sanitation

B. Storing & Using Poisonous or Toxic Chemicals

C. Cleaning & Sanitizing Food Contact Surfaces

D. Dish Room Standard Operating Procedures

E. Floor Maintenance

F. Proper Storing of Equipment & Utensils

G. Emptying of Garbage Receptacles

H. Prevention of Vermin or Insect Infestation

I. Sanitation Inspections

6. Incident Reports

A. Incident Reports

7. Employee Alcohol & Drug Policy

A. Alcohol & Drug Prohibition

8. Sanitation & Food Safety

Standard Operating Procedure Annual Training

A. Sanitation & Food Safety

B. Standard Operating Procedure Annual Training

1A: Personal Hygiene

Sanitation & Food Safety Standard Operating Procedure Manual HACCP-Based Standard Operating Procedures Revised July 3rd, 2018 Table of Contents 1. Employee Sanitation Standards A. Personal Hygiene……………………………………………………………….....4 B. Hands Washing & Hand Washing Sink.......…………….………………………...6 C. Glove & Utensil Use When Handling Ready-to-Eat Foods……………………....8 D. Employee Uniforms……………………………………………………………...10 E. Eating, Drinking, Taste Testing, & Breaks/Meals……………………………….13 F. Employee Smoking/Tobacco Use………….…………………………………….15 G. Employee Dressing Rooms………………………………………………………17 H. Cuts, Burns or Lesions on Lower Arms or Hands…………………………….....19 I. Contact with Blood & Bodily Fluids…………………………………………….21 J. Employee Illness…………...…………………………………………………….23 2. Storage & Receiving A. Standards for Receiving Food Central Foods Warehouse.………………………26 B. Standards for Receiving Food All other Dining Venues...………………………29 C. Handling Rejected Food…………………………………………………………33 D. Measuring Temperatures of Food Upon Receipt.………………………………..36 E. Proper Training for Employees Who Store Food………………………………..38 F. FIFO (First In, First Out) Stock Rotation..………………………………………40 G. Standards for Dry Storage………………………………………………………..42 H. Standards for Cooler Storage…………………………………………………….44 I. Standards for Freezer Storage……………………………………………………46 J. Standards for Bread Storage……………………………………………………..48 K. Corrective Action for Cooler & Freezer Temperatures………………………….50 3. Food Production A. Controlling Time & Temperature During Production...…………………………52 B. Acceptable Thawing Procedures...……………………………………………….54 C. Using & Calibrating Thermometers……………………………………………...56 D. Date Marking & Ready to Eat (TCS) Food……………………………………...58 E. Washing Fruits & Vegetables……………………………………………………60 F. Cooking (TCS) Foods……………………..……………………………………..62 G. Cooling (TCS) Foods……………………………….............................................65 H. Holding Hot and Cold (TCS) Foods......................................................................68 I. Reheating (TCS) Foods…………………………………………………………..70 J. Standards for Deli Foods & Salad Bars………………………………………….72 JA. Deli Meats & Cheeses…………………………………………………………...74 K. Food Production Sinks…………………………………………………………...78 4. Food Safety A. Preventing Cross Contamination During Storage & Preparation………………..80 B. Removing Food from the Cooler...………………………………………………82 C. Transporting Food to Remote Sites (Satellite Kitchens)………………………...84 D. Unattended Food.………………………………………………………………..87 E. Serving Food…………………………………………………………………….89 F. Temperature Logs for the Serving Areas………………………………………..91 G. Acceptable Use of Leftovers…………………………………………………….93 H. Handling a Food Recall………………………………………………………….95 5. Cleaning & Sanitation A. Employee Training on Sanitation………………………………………………..97 B. Storing & Using Poisonous or Toxic Chemicals………………………………...99 C. Cleaning & Sanitizing Food Contact Surfaces…………………………………101 D. Dish Room Standard Operating Procedures……………………………………105 E. Floor Maintenance….…………………………………………………………..110 F. Proper Storing of Equipment & Utensils……………………………………….112 G. Emptying of Garbage Receptacles.……………………………………………..116 H. Prevention of Vermin or Insect Infestation…………………………………….118 I. Sanitation Inspections…………………………………………………………..120 6. Incident Reports A. Incident Reports………………………………………………………………...122 7. Employee Alcohol & Drug Policy A. Alcohol & Drug Prohibition…………………………..………………………..124 8. Sanitation & Food Safety Standard Operating Procedure Annual Training A. Sanitation & Food Safety B. Standard Operating Procedure Annual Training………………….……………130 1A: Personal Hygiene PURPOSE: To prevent contamination of food by foodservice employees. SCOPE: This procedure applies to foodservice employees who handle, prepare, or serve food. KEY WORDS: Personal Hygiene, Cross-Contamination, Contamination INSTRUCTIONS: 1. Train foodservice

FAQs

What is the purpose of the Personal Hygiene SOP in this manual?

To prevent contamination of food by foodservice employees.

Who does the Personal Hygiene procedure apply to?

Foodservice employees who handle, prepare, or serve food.

What corrective action is required if an employee is found not following the Personal Hygiene SOP?

Retrain the employee and discard affected food.

Oct 2, 2026

Uploaded by Mimi