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

NCSOP35b Employee Training Planner 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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