Standard Operating Procedures for Foodservice Establishments

Standard Operating Procedures for Foodservice are written procedures which help foodservice entities produce and keep food safe. Foodservice establishments must train employees and emphasize the importance of following the procedures.

The links below will allow you to review, download, and print the health department’s Standard Operating Procedures and relevant logs, checklists, and posters produced by the USDA.

Sample Food Establishment Standard Operating Procedures

WUPHD Standard Operating Procedures Attachments:

Handwashing is the Key Poster

Employee Foodborne Illness Guidelines Poster

Employee Health Interview Form

Employee Health Agreement Form

Employee Medical Referral Form

Receiving Deliveries Log

How to Spot Visible Can Defects Guide

Cleaning and Sanitizing Log

Preventing Cross Contam During Storage

Date Marking Handout

Controlling Time and Temp Production Log

Cooking Potentially Hazardous Foods Temperature Log

Cooling Potentially Hazardous Foods Temperature Log

Reheating Potentially Hazardous Foods Temp Log

Hot and Cold Holding Potentially Hazardous Foods Temp Log