[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-252278-105":53,"doc-detail-252278-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","haccp-based-standard-operating-procedures-sops","HACCP-Based Standard Operating Procedures (SOPs)","","This document provides a comprehensive collection of HACCP-Based Standard Operating Procedures (SOPs) developed by the National Food Service Management Institute (NFSMI) in conjunction with the USDA and FDA. These SOPs are essential for training employees and emphasizing the importance of following established procedures to produce safe food. The document details various SOPs categorized into different aspects of food safety, including cleaning and sanitizing, temperature control, handling potentially hazardous foods, personal hygiene, cross-contamination prevention, receiving and storing deliveries, serving and transporting food, utensil usage, time control for bacterial growth, and product labeling. It also includes sections on record keeping, such as logs for cooking, reheating, temperature monitoring, product damage, sanitation, production, and receiving. Furthermore, the document outlines the development of HACCP-Based Food Safety Program Worksheets, including components of a comprehensive program, summary tables for record keeping and monitoring, and corrective actions. It also provides information on employee training records, specific processes like no-cook, same-day service, and complex food processes, along with additional resources like reference and resource lists. The aim is to ensure a robust overall food safety program.",{"@graph":63,"@context":123},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/haccp-based-standard-operating-procedures-sops/252278/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/haccp-based-standard-operating-procedures-sops/252278.png","ImageObject",442,249,{"name":88,"@type":89},"Connor ","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-09-22","2026-09-13",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",9,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115,119],{"name":106,"@type":107,"acceptedAnswer":108},"What is the primary purpose of HACCP-Based Standard Operating Procedures (SOPs)?","Question",{"text":109,"@type":110},"The primary purpose of HACCP-Based SOPs is to provide essential training for employees and to emphasize the importance of following proper procedures for producing safe food, ensuring a comprehensive overall food safety program.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What are some key areas covered by the SOPs in this document?",{"text":114,"@type":110},"The SOPs cover a wide range of critical food safety areas including cleaning and sanitizing, controlling time and temperature, handling potentially hazardous foods, personal hygiene, preventing cross-contamination, receiving and storing food, and record keeping through various logs.",{"name":116,"@type":107,"acceptedAnswer":117},"Where can users find additional information and resources related to HACCP-Based SOPs?",{"text":118,"@type":110},"Users can find additional information and resources through the Reference List and Resource List sections provided within the document.",{"name":120,"@type":107,"acceptedAnswer":121},"What is the role of record keeping in the HACCP-Based SOPs?",{"text":122,"@type":110},"Record keeping is a crucial component, as detailed by various logs for cooking, cooling, temperature monitoring, sanitation, production, and receiving, which help in documenting and verifying adherence to safety procedures.","https://schema.org",{"og:url":78,"og:type":125,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":127,"canonical":78},"index,follow",{"doc_id":129,"site_id":56},252278,1789260987,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":88,"user_avatar":134,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":60,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":101,"language":139,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":61,"update_tm":130,"read_time":76},687207022233,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","cbCaiijSWOlmIrg2","https://ap.wps.com/l/cbCaiijSWOlmIrg2","pdf",1043489,"English","# HACCP-Based Standard Operating Procedures (SOPs)\n\n## Cleaning and Sanitizing Food Contact Surfaces (SOPs)\n## Controlling Time and Temperature During Preparation\n## Cooking Potentially Hazardous Foods\n## Cooling Potentially Hazardous Foods\n## Date Marking Ready-to-Eat, Potentially Hazardous Foods\n## Handling a Food Recall\n## Holding Hot and Cold Potentially Hazardous Foods\n## Personal Hygiene\n## Preventing Contamination at Food Bars\n## Preventing Cross-Contamination During Storage and Preparation\n## Receiving Deliveries\n## Reheating Potentially Hazardous Foods\n## Serving Food\n## Storing and Using Poisonous or Toxic Chemicals\n## Transporting Food to Remote Sites (Satellite Kitchens)\n## Using and Calibrating Thermometers\n## Using Suitable Utensils When Handling Ready-to-Eat Foods\n## Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods\n## Washing Fruits and Vegetables\n## Washing Hands\n\n# HACCP-Based Standard Operating Procedures Record Keeping\n\n## Cooking and Reheating Temperature Log\n## Cooling Temperature Log\n## Damaged or Discarded Product Log\n## Food Contact Surfaces Cleaning and Sanitizing Log\n## Production Log\n## Receiving Log\n## Refrigeration Log\n## Thermometer Calibration Log\n## Food Safety Checklist\n\n# Developing a HACCP-Based Food Safety Program Worksheets\n\n## Components of a Comprehensive Food Safety Program\n## Summary Table of Record Keeping for HACCP-Based SOP\n## Summary Table for Monitoring and Verifying HACCP-Based SOPs\n## Summary of Corrective Actions for HACCP-Based SOPs\n## Employee Food Safety Training Record\n\n# Specific Processes:\n\n## No-Cook Process\n## Same Day Service Process\n## Complex Food Process\n\n# Additional Information\n\n## Reference List\n## Resource List","[{\"question\":\"What is the primary purpose of HACCP-Based Standard Operating Procedures (SOPs)?\",\"answer\":\"The primary purpose of HACCP-Based SOPs is to provide essential training for employees and to emphasize the importance of following proper procedures for producing safe food, ensuring a comprehensive overall food safety program.\"},{\"question\":\"What are some key areas covered by the SOPs in this document?\",\"answer\":\"The SOPs cover a wide range of critical food safety areas including cleaning and sanitizing, controlling time and temperature, handling potentially hazardous foods, personal hygiene, preventing cross-contamination, receiving and storing food, and record keeping through various logs.\"},{\"question\":\"Where can users find additional information and resources related to HACCP-Based SOPs?\",\"answer\":\"Users can find additional information and resources through the Reference List and Resource List sections provided within the document.\"},{\"question\":\"What is the role of record keeping in the HACCP-Based SOPs?\",\"answer\":\"Record keeping is a crucial component, as detailed by various logs for cooking, cooling, temperature monitoring, sanitation, production, and receiving, which help in documenting and verifying adherence to safety procedures.\"}]","HACCP-Based Standard Operating Procedures (SOPs) | PDF"]