Standard operating procedures (SOPs) for foodservice

Food service industry standard operating procedures (SOPs) are written practices and policies that describe how your establishment will produce safe food. SOPs are a key component of your overall food safety program.

SOPs include specific details of how a policy will be implemented including:

• Who will perform the task.
• What materials are needed.
• Where the task will be done.
• When the task will be performed.
• And how the person will do the task.

The benefit of SOPs

The benefit of SOPs to your establishment, whatever the size, is that processes are standardized with step-by-step, how-to instructions that help anyone within your operation perform tasks consistently. The SOPs provide written procedures to help employees do their jobs and lay out expectations to keep them accountable.

SOPs will help you consistently provide your customers with safe, high-quality foods and services.

There are resources available to help you create SOPs for your operation.

The Iowa State University Food Safety Project provides solid guidance in developing SOPs for restaurants, school food service, child care and assisted living. There may be areas specific to the Iowa Food Code so refer to the Minnesota Food Code when creating SOPs for your Minnesota-based business.

Developing SOPs for your operation

Operation-specific SOPs can be created by modifying one of the examples from the links provided or by simply writing down the steps taken when performing specific tasks in your operation.

Think about the areas in your operation where SOPs are needed. What tasks or processes take the most time to explain or communicate about (such as handwashing)? Create SOPs for critical processes first.

SOPs implementation

When you are ready to implement SOPs, conduct an employee in-service to share the information and have it available for employee review. SOPs will be useful for training new hires, as refreshers and updates for all employees, and as a way to ensure that all employees are doing their jobs consistently.

Review SOPs annually and update them as needed (such as when you purchase new equipment or the Food Code changes).

Sample SOPs for handwashing

Policy

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

Procedure

All employees in food service should wash their hands using the following steps:

• Wash hands including around and under fingernails, between fingers and forearms. Rub and scrub vigorously and thoroughly with soap and warm water (a temperature of at least 100°F is required) for at least 20 seconds.
• Wash hands using soap from a dispenser.
• Use only designated handwashing sinks. Do not wash hands in other sinks. (If you’ve used the restroom, wash your hands there and again upon entering the kitchen.)
• Dry hands with single-use towels or a mechanical hot air dryer. To prevent recontamination of clean hands, use a paper towel to turn off faucets.

The food service manager will

• Monitor all employees to ensure that they are following proper procedures.
• Ensure adequate supplies are available for proper handwashing.
• Follow up and retrain as necessary.

Iowa State University, Food Safety Project. (2011). Your Motivation Toolkit, Overview of Standard Operating Procedures (SOPs).

Authors: Kathy Brandt and Suzanne Driessen