Food Safety Standard Operating Procedure (SOP)
I. Introduction
The Food Safety Standard Operating Procedure (SOP) is designed to ensure [Your Company Name] maintains the highest standards of food safety and hygiene in all aspects of its operations. This SOP outlines the procedures and protocols to be followed by all employees involved in food handling, preparation, and serving.
II. Scope
This SOP applies to all [Your Department] staff who handle, prepare, or serve food at [Your Company Name] premises, including kitchen staff, servers, and managers.
III. Responsibilities
A. Management
[Your Company Name] management is responsible for ensuring compliance with all food safety regulations and standards.
Management shall provide necessary resources, training, and support to uphold food safety protocols.
B. Employees
All employees are responsible for following the food safety protocols outlined in this SOP.
Any concerns or observations regarding food safety should be reported immediately to [Your Department] supervisor or manager.
IV. Personal Hygiene
A. Handwashing
Employees must wash their hands thoroughly with soap and warm water for at least 20 seconds:
Before handling food
After using the restroom
After handling raw meat, poultry, or seafood
After touching their face, hair, or body
B. Personal Protective Equipment (PPE)
Employees must wear appropriate PPE, including hairnets, gloves, and aprons while handling food.
PPE should be changed regularly and disposed of properly.
V. Food Handling and Storage
A. Receiving
Upon receiving food deliveries, check for:
Reject any items that do not meet standards and document accordingly.
B. Storage
Store perishable items in designated refrigerators or freezers at appropriate temperatures.
Follow the FIFO (First In, First Out) method to ensure older items are used first.
Keep storage areas clean and organized to prevent cross-contamination.
C. Preparation
Thaw frozen food items in the refrigerator or under cold running water.
Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination.
Cook all food items to their required internal temperatures:
VI. Cleaning and Sanitizing
A. Surfaces
Clean and sanitize food preparation surfaces, equipment, and utensils regularly throughout the day.
Use approved sanitizers and follow manufacturer instructions for dilution and contact time.
B. Dishwashing
Wash dishes, utensils, and equipment in hot, soapy water.
Rinse thoroughly with clean water.
Sanitize using an approved sanitizer or dishwasher with a sanitizing cycle.
VII. Food Allergen Management
VIII. Reporting and Documentation
Document all instances of food safety violations, incidents, or concerns.
Report any suspected cases of foodborne illness to [Your Department] management immediately.
IX. Training
X. Emergency Procedures
In the event of a food safety emergency, follow established protocols for containment, cleanup, and reporting.
Notify [Your Department] management and relevant authorities as necessary.
XI. Review and Revision
XII. Acknowledgment
I acknowledge that I have received and understood the Food Safety Standard Operating Procedure (SOP) outlined above.
[Your Name]
[Date Signed]
Standard Operating Procedures Templates @ Template.net
