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Food Safety Standard Operating Procedures (SOPs)

Food Safety Standard Operating Procedures (SOPs) are written practices and procedures that are critical to producing safe food. Documents are available in Word, so that they may be edited to fit individual districts' needs. Materials include:

  • Food Safety Checklist
  • Components of a Comprehensive Food Safety Program
  • Complex Food Process
  • No-Cook Process
  • Same Day Service Process
  • Cleaning and Sanitizing Food Contact Surfaces
  • Controlling Time and Temperature During Preparation
  • Cooking Potentially Hazardous Foods
  • Cooling Potentially Hazardous Foods <\li>
  • Date Marking Ready-to-Eat, Potentially Hazardous Foods
  • Employee Food Safety Training Record
  • 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 Food
  • Washing Fruits and Vegetables
  • Washing Hands
  • Logs
  • Summary Tables
Institute of Child Nutrition.
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