STANDARD OPERATING PROCEDURES (SOP's)
Objectives:
To provide information on:
- A
definition of Standard Operating Procedures(SOP)
- What
should be included in an SOP
- Examples
of SOP's
What are SOP's?
Standard Operating Procedures are written instructions, which
describe procedures designed to work towards maintaining an
environment, which promotes the reduction
of risk of foodborne illness.
It is very important that the food service manager is able to demonstrate
that they took prudent and reasonable precautions to
reduce the risk of foodborne
illness in the foodservice environment. SOP's will:
- Document
the food safety program
- Communicate
the food safety program to employees
- Provides
an opportunity to review current food safety practices
- Make
modifications/improvements
Developing
SOP's
- Based
on specific food handling and sanitation practices established
in the current Rhode Island
Food Code and established organizational policies and
procedures
- Focus
on preventing foodborne illness by focusing
on the major causes including:
- Lack
of temperature control
- Personal
hygiene
- Cross
Contamination
- Contaminated
ingredients
- Sanitation
- Include
all aspects of the operation from receiving to serving
- Are
very
specific --
who, what, when, how
- Useful
in training employees
correct methods/procedures
Examples
of SOP's
- Calibrating
thermometers
- Cleaning
and sanitizing equipment,
work surfaces
and facility
- Cooking
PHF
- Cooling
PHF
procedures based
upon charting
- Hot
and
cold holding
including recording
food temperatures
- Personal
hygiene
issues including
handwashing,
employee
attire
- Preparation
- Receiving
Revised
6/00
University
of
Rhode
Island
Cooperative
Extension
Food
Safety
Education