Overview of Standard Operating Procedures (SOPs)

Definition:

Standard operating procedures (SOP) are a detailed explanation of how a policy is to be implemented.
The SOP may appear on the same form as a policy or it may appear in a separate document. The main
difference between a SOP and a policy are details. An effective SOP communicates who will perform the
task, what materials are necessary, where the task will take place, when the task shall be performed,
and how the person will execute the task.

Are SOP necessary? What benefit do they have to my operation?

The details in an SOP standardize the process and provide step-by-step how-to instructions that enable
anyone within your operation to perform the task in a consistent manner. The SOP document serves as
an instructional resource that allows employees to act without asking for directions, reassurance, or
guidance. The step-by-step written procedure can also help hold employees accountable because
employee expectations are documented and their actions can be measured against the SOP.
Communicating procedures that anyone in the operation can follow with consistent results will ensure
your operation continually provides high quality products and services.

Purpose of SOP:

Serve as framework for organizational policy provide direction and structure

Written documentation of best practice
Tells what, how, when, why, and who
Provide foundation for:
o job descriptions,
o employee training
o corrective action and discipline, and
o performance review.

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 How to create an SOP:

It is easy to create an SOP. Some examples of SOP included in this module are also available on the web.

Restaurants: http://www.extension.iastate.edu/HRIM/HACCP/restaurants.htm
School Food Service: http://www.extension.iastate.edu/HRIM/HACCP/schoolfoodservice.htm
Child Care: http://www.extension.iastate.edu/HRIM/HACCP/childcareoperations.htm
Assisted Living: http://www.extension.iastate.edu/HRIM/HACCP/assistedliving.htm

Developing SOP for your operation:

Operation specific SOP can be created by modifying one of these examples or by simply writing
down the steps taken when performing specific tasks in your operation and following the
template of the examples.
Assess areas in your operation in which standard procedures are necessary, start with those in
which you are currently communicating most often (i.e handwashing).
Review available resources (see links above) to use as a template, or start fresh using these
elements.

Elements of an SOP:

Rationale for SOP

Detailed description of procedure based on best practice/standards
Monitoring actions
Accountability
Corrective Actions
Date of last review or revision date

SOPs Implementation
Have available for employees to review
Conduct an employee in-service to present the information; post one set in a common area
Use to train new employees
Use them for corrective action/refresher training for all employees
Incorporate into written job descriptions and performance reviews so there is alignment
Review and update as needed (i.e new equipment item or employee job changes); at minimum
review annually

Attachments
Sample SOP (Handwashing)
Table of Contents - Commercial Stand Operating Procedures
Table of Contents Non-Commercial Standard Operation Procedures

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 Example of an SOP Handwashing

Standard Operating Procedure

Handwashing

Policy: All food production and service personnel will follow proper handwashing practices to ensure
the safety of food served to customers.

Procedure: All employees in the restaurant should wash hands using the following steps:

1. Wash hands (including under the fingernails) and forearms vigorously and thoroughly with soap
and warm water (water temperature should be at least 100F) for a period of 20 seconds.
2. Wash hands using soap from a soap dispenser. Lather at least 10 seconds.
3. Use a sanitary nail brush to remove dirt from under fingernails.
4. Wash between fingers thoroughly.
5. Use only hand sinks designated for that purpose. Do not wash hands in sinks in the production
area.
6. Dry hands with single use towels or a mechanical hot dryer. (Retractable cloth towel dispenser
systems are not recommended.) Turn off faucets using a paper towel in order to prevent
recontamination of clean hands if foot pedals are not available.

The restaurant manager will:

1. Monitor all employees to ensure that they are following proper procedures.
2. Ensure adequate supplies are available for proper handwashing.
3. Follow up as necessary.

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 Commercial Standard Operating Procedures
url: http://www.extension.iastate.edu/HRIM/HACCP/restaurants.htm

Table of Contents
Personnel and Personal Hygiene
CSOP1 Employee Health and Personal Hygiene
CSOP2 Handwashing
CSOP3 Glove and Utensil Use
CSOP4 Tasting Methods
CSOP5 Employees Eating and Drinking at Work
CSOP6 Breaks and Meals
CSOP7 Contact with Blood and Bodily Fluids

Facility and Equipment

CSOP8 Equipment Cleaning and Sanitizing
CSOP9 Machine Warewashing High Temperature
o CSOP9a Dish Machine 1-Compartment High Temperature Monitoring Form
o CSOP9b Dish Machine 3-Compartment High Temperature Monitoring Form
CSOP10 Machine Warewashing - Chemical Sanitizing
o CSOP10a Chemical Dish Machine Monitoring Form
CSOP11 Manual Warewashing
o CSOP11a Manual Warewashing Monitor Form
CSOP12 Ice Machine Usage
CSOP13 Pest Control
CSOP14 Calibration of Thermometers
o CSOP14a Calibration Record for Thermometers
CSOP15 Use of Thermometers
CSOP16 Facility and Equipment Maintenance
o CSOP16a Laundry and Linen Use
CSOP17 Cleanliness and Sanitation of the Dining Room
o CSOP17a Laundry and Linen Use

Flow of Food
CSOP18 Purchasing
CSOP19 Receiving
o CSOP19a Receiving Temperature Log
CSOP20 Storage
o CSOP20a Temperature Record for Freezer
o CSOP20b Temperature Record for Refrigerator / Freezer
o CSOP20c Temperature Record for Refrigerator
CSOP21 Thawing Food
CSOP22 Preparing Cold Food

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 Commercial Standard Operating Procedures

Table of Contents, continued

CSOP23 Cooking Food

o CSOP23a Daily Menu Production Worksheet
CSOP24 Holding Food
CSOP25 Cooling Food
CSOP26 Reheating Food (Leftovers)
CSOP27 Service Temperatures
o CSOP27a Service Temperature Log
CSOP28 Service of Food

Communications
CSOP29 Responding to a Foodborne Illness Complaint
o CSOP30a Foodborne Illness Incident Report Form
CSOP30 Responding to a Physical Hazard Found in Food
o CSOP31a Physical Hazards Incident Report
CSOP31 Visitors in the Kitchen
CSOP32 Food Safety in Emergency Situations

Employee Orientation and Training

CSOP33 New Employee Orientation
o CSOP34a New Foodservice Employee Orientation Food Safety Checklist

Food Safety and HACCP Training and Monitoring

CSOP34 Food Safety and HACCP Training Program
o CSOP34a Annual Training Calendar Form
o CSOP34b Employee Training Planner
o CSOP34c In-Service Training Session Roster
CSOP35 Self Inspection for Continuous Quality Improvement
CSOP36 Food Safety and HACCP Program Verification
CSOP37 Record Keeping and Documentation

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 Non-Commercial Standard Operating Procedures

Find all of the SOPs in the table of contents below at these web sites:

School Food Service: http://www.extension.iastate.edu/HRIM/HACCP/schoolfoodservice.htm

Child Care: http://www.extension.iastate.edu/HRIM/HACCP/childcareoperations.htm
Assisted Living: http://www.extension.iastate.edu/HRIM/HACCP/assistedliving.htm

Table of Contents

Personnel and Personal Hygiene

NCSOP1 Employee Health and Personal Hygiene
NCSOP2 Handwashing
NCSOP3 Glove and Utensil Use
NCSOP4 Tasting Methods
NCSOP5 Employees Eating and Drinking at Work
NCSOP6 Breaks and Meals
NCSOP7 Contact with Blood and Bodily Fluids

Facility and Equipment

NCSOP8 Equipment Cleaning and Sanitizing
NCSOP9 Machine Warewashing High Temperature
o NCSOP9a Dish Machine 1-Compartment High Temperature Monitoring Form
o NCSOP9b Dish Machine 3-Compartment High Temperature Monitoring Form
NCSOP10 Machine Warewashing - Chemical Sanitizing
o NCSOP10a Chemical Dish Machine Monitoring Form
NCSOP11 Manual Warewashing
o NCSOP11a Manual Warewashing Monitor Form
NCSOP12 Ice Machine Usage
o NCSOP12a Ice Machine Cleaning and Sanitizing Log
NCSOP13 Pest Control
NCSOP14 Calibration of Thermometers
o NCSOP14a Calibration Record for Thermometers
NCSOP15 Use of Thermometers
NCSOP16 Facility and Equipment Maintenance
o NCSOP16a Laundry and Linen Use
o NCSOP16b Cleanliness and Sanitation of Dining Area

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 Non-Commercial Standard Operating Procedures

Table of Contents, continued

Flow of Food
NCSOP17 Purchasing
NCSOP18 Receiving
NCSOP19 Storage
o NCSOP19a Temperature Record for Freezer
o NCSOP19b Temperature Record for Refrigerator / Freezer
o NCSOP19c Temperature Record for Refrigerator
NCSOP20 Thawing Food
NCSOP21 Preparing Cold Food
NCSOP22 Cooking Food
o NCSOP22a Daily Menu Production Worksheet
o NCSOP22b Menu Production Plan
NCSOP23 Holding Food
o NCSOP23a Holding Temperature Log
NCSOP24 Cooling Food
o NCSOP24a Cooling Temperature Log
NCSOP25 Reheating Food (Leftovers)
o NCSOP25a Reheating Temperature Log
NCSOP26 Transportation of Food from Central or Regional Kitchens to Satellite locations
NCSOP27 Service Temperatures
o NCSOP27a Service Temperature Log
NCSOP28 Service of Food

Consumer Communications
NCSOP29 Responding to a Foodborne Illness Complaint
o NCSOP29a Foodborne Illness Incident Report Form
NCSOP30 Responding to a Physical Hazard Found in Food
o NCSOP30a Physical Hazards Incident Report
NCSOP31 Visitors in the Kitchen
NCSOP32 Sack Lunches
NCSOP33 Food Safety in Emergency Situations

Employee Orientation and Training

NCSOP34 New Employee Orientation
o NCSOP34a New Foodservice Employee Orientation Food Safety Checklist

Food Safety and HACCP Training and Monitoring

NCSOP35 Food Safety and HACCP Training Program
o NCSOP35a Annual Training Calendar Form

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 Non-Commercial Standard Operating Procedures

Table of Contents, continued

o NCSOP35b Employee Training Planner

o NCSOP35c In-Service Training Session Roster
NCSOP36 Self Inspection for Continuous Quality Improvement
NCSOP37 Food Safety and HACCP Program Verification
NCSOP38 Record Keeping and Documentation

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