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 SOPHACCP
Submission
(.doc)
General
Use

(.doc)
Companion Documents
(.doc)
Cooking & Reheating Potentially Hazardous FoodsEnglishEnglish
Cooling Potentially Hazardous FoodsEnglish
Eliminating Bare Hand Contact when Handling Ready-to-Eat FoodsEnglish
Spanish
Food Safety ChecklistEnglish
Holding Hot and Cold Potentially Hazardous Foods (PHFs)English
Personal Hygiene Washing HandsEnglish
Using and Calibrating ThermometersEnglish
Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous FoodsEnglish
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.

Contact Information

Phone: (702) 759-0588

Email: environmentalhealth@snhd.org

 

Updated on: June 21, 2019

2019-06-21T16:05:41-07:00