Standard Operating Procedures
The use of Standard Operating Procedures (SOPs) is an effective training method as well as an ongoing tool that assists the Person in Charge with achieving active managerial control by holding employees accountable for safe food handling and sanitation procedures.
SOPs are only effective if ongoing monitoring and corrective actions are taken when needed. Food service management needs to verify that procedures are being followed and pertinent records are properly maintained.
The following SOPs were developed by the Southern Nevada Health District based on USDA best practice procedures and are provided as templates that a food operation may use and modify to meet the needs of the facility. SOPs used in conjunction with a HACCP plan must be developed to meet the specific needs of the establishment.
| Sample SOP | HACCP Submission (.doc) | General Use (.doc) | Companion Documents (.doc) |
| Cooking & Reheating Potentially Hazardous Foods | English | English | |
| Cooling Potentially Hazardous Foods | English | ||
| Eliminating Bare Hand Contact when Handling Ready-to-Eat Foods | English Spanish | ||
| Food Safety Checklist | English | ||
| Holding Hot and Cold Potentially Hazardous Foods (PHFs) | English | ||
| Personal Hygiene Washing Hands | English | ||
| Using and Calibrating Thermometers | English | ||
| Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Foods | English Spanish Chinese | English Spanish |
Additional USDA forms may be found at sop.nfsmi.org/HACCPBasedSOPs.php. As a facility develops procedures they should ensure they are in compliance with the 2010 Regulations Governing the Sanitation of Food Establishments.
Updated on: June 21, 2019