RESTAURANT SOP TEMPLATE

Restaurant Standard Operating Procedure COMPANY NAME Street Address City, State and Zip webaddress.com Version 0.0.0 00/00/0000 department responsible

VERSION HISTORY
VERSION NO.	CURRENT VERSION DATE
EFFECTIVE DATE	EXPIRATION DATE
RESPONSIBLE PERSON	SIGNATURE
WRITER	APPROVAL

REVIEW PROCEDURE

List how often the SOP should be reviewed and updated, and who is responsible.

PURPOSE

What is the purpose of your SOP? For example, to safely produce and prepare food.

SCOPE

This procedure applies to anyone who handle, prepare, and serve food.

PROCEDURES

For each of the topics below, describe the procedures step-by-step as your organization performs them.

PERSONAL HYGIENE
WASHING HANDS
RECEIVING DELIVERIES
WASHING FRUITS AND VEGETABLES
CLEANING AND SANITIZING FOOD CONTACT SURFACES
PREVENTING CROSS-CONTAMINATION DURING STORAGE AND PREPARATION
CONTROLLING TIME AND TEMPERATURE DURING PREPARATION
USING SUITABLE UTENSILS WHEN HANDLING READY-TO-EAT FOODS
COOKING POTENTIALLY HAZARDOUS FOODS COOLING POTENTIALLY HAZARDOUS FOODS
DATE MARKING READY-TO-EAT, POTENTIALLY HAZARDOUS FOODS
HOLDING HOT AND COLD POTENTIALLY HAZARDOUS FOODS
REHEATING POTENTIALLY HAZARDOUS FOODS
USING TIME ALONE AS A PUBLIC HEALTH CONTROL TO LIMIT BACTERIA GROWTH IN POTENTIALLY HAZARDOUS FOODS
USING AND CALIBRATING THERMOMETERS
SERVING FOOD
PREVENTING CONTAMINATION AT FOOD BARS
TRANSPORTING FOOD TO REMOTE SITES (SATELLITE KITCHENS)
HANDLING A FOOD RECALL
STORING AND USING POISONOUS OR TOXIC CHEMICALS

MONITORING

Describe how procedures are monitored and activities logged, and by whom.

CORRECTIVE ACTION

Describe actions if a deviation from process occurs, such as when employees do not follow procedures.

VERIFICATION AND RECORD KEEPING

Describe how corrections are verified, by whom, and where and how records are kept and for how long.

SIGNATURES

Obtain signatures from employees to confirm that they have read and understand procedures.

STAFF MEMBER NAME	SIGNATURE	DATE

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