1. FOOD SAFETY STANDARD OPERATING PROCEDURES (SOPs)
These SOPs should be followed by all kitchen users.
1.1 Personal Hygiene SOP
Purpose: Prevent contamination from sick or unclean workers.
Procedures:
Food workers must wash hands:
- Before starting work
- After touching raw meat
- After restroom use
- After touching hair or face
- After handling chemicals
Additional requirements:
- No eating, drinking, smoking, or vaping in the kitchen
- Hair restraints required; beard nets required for facial hair
- Jewelry limited to smooth wedding bands
- Sick workers (vomiting, diarrhea, fever) must not enter the facility
1.2 Preventing Cross-Contamination SOP
- Use color-coded cutting boards (e.g., red = raw meat, green = produce)
- Store raw meats below ready-to-eat foods
- Use separate utensils for allergens
- Clean and sanitize all food-contact surfaces between tasks
- Never reuse marinade that has contacted raw proteins
1.3 Cleaning & Sanitizing SOP
- Wash → Rinse → Sanitize → Air Dry all utensils
Sanitizer concentration must stay at:
- Quaternary ammonium: 200–400 ppm
- Bleach (if used): 50–100 ppm
Food-contact surfaces must be sanitized:
- Before use
- After each task
- Every 4 hours during continuous use
- Three-compartment sink must be set up properly at the start of each shift
1.4 Time & Temperature Control SOP
- Cold foods must be stored at 41°F or below
- Hot foods must be held at 135°F or above
Cooling requirements:
- 135°F → 70°F within 2 hours
- 70°F → 41°F within 4 hours
- Thermometers must be calibrated weekly
1.5 Cooling SOP
- Use shallow pans
- Spread food into layers less than 2 inches deep
- Vent lids until food reaches below 41°F
- Use ice baths or blast chillers when needed
- Record temperatures on cooling logs
1.6 Reheating SOP
- All reheated foods must reach 165°F for 15 seconds
- Microwave reheating must include a 2-minute standing time
1.7 Allergen Management SOP
Identify the top 9 allergens:
- Milk
- Eggs
- Fish
- Shellfish
- Tree nuts
- Peanuts
- Wheat
- Soy
- Sesame
Additional requirements:
- Clean allergen areas with dedicated tools
- Clearly label all foods containing allergens
1.8 Chemical Safety SOP
- Store all chemicals away from food
- Never mix chemicals
- Use PPE when handling chemicals
- Maintain Safety Data Sheets (SDS) in an accessible binder
1.9 Food Storage SOP
- FIFO (First In, First Out) must be used
All items must be labeled with:
- Product name
- Date and time prepared
- Business name
- Store all food at least 6 inches off the floor
2. SAMPLE HACCP PLAN
(For Value-Added Production — Example: Tomato Sauce / Salsa)
2.1 Product Description
- Value-added, shelf-stable tomato-based sauce produced in a shared-use kitchen
- Packaging: sealed jars
2.2 Process Flow Diagram
- Receiving raw ingredients
- Storage
- Washing and prep
- Cooking
- pH testing
- Hot fill into jars
- Cooling
- Labeling
- Storage
- Distribution
2.3 Hazard Analysis
Receiving
- Hazard: Pathogens
- Type: Biological
- CCP: No
- Control Measure: Approved suppliers
Cutting / Prep
- Hazard: Foreign objects
- Type: Physical
- CCP: No
- Control Measure: Visual inspection
Cooking
- Hazard: Pathogen survival
- Type: Biological
- CCP: YES
- Control Measure: Cook to ≥185°F
pH Testing
- Hazard: Botulism risk
- Type: Biological
- CCP: YES
- Control Measure: pH ≤ 4.2
Hot Fill
- Hazard: Contamination
- Type: Biological
- CCP: No
- Control Measure: Sanitation procedures
Cooling
- Hazard: Pathogen growth
- Type: Biological
- CCP: No
- Control Measure: Cooling SOP
2.4 Critical Limits
- Cooking temperature must reach ≥185°F
- pH must be ≤ 4.2 for acidified foods
2.5 Monitoring
- Log all cooking temperatures
- Log every pH measurement
2.6 Corrective Actions
- If cooking temperature is below 185°F, continue cooking until reached
- If pH is above 4.2, adjust with approved acidulant or discard batch
2.7 Verification
- Weekly thermometer calibration
- Quarterly HACCP review
- pH meter calibration before each use
2.8 Documentation
- Batch logs
- Temperature logs
- pH logs
- Corrective action logs
3. FIRE SAFETY PLAN
3.1 Fire Prevention
- Hood ventilation must be operating whenever equipment is in use
- Clean hood filters weekly
- Keep combustible materials away from cooking equipment
- Do not leave fryers or stovetops unattended
3.2 Fire Suppression System
- Commercial hood includes automatic fire suppression
- Annual inspection required
- Monthly visual inspection by facility staff
3.3 Fire Extinguishers
- Class K extinguisher located near fryer/griddle
- ABC extinguishers placed in accessible locations
PASS Method:
- Pull
- Aim
- Squeeze
- Sweep
3.4 If a Fire Occurs
- Pull the fire alarm
- If safe, use a Class K extinguisher
- Evacuate immediately
- Call 911
- Never use water on grease fires
4. EMERGENCY PROCEDURES
4.1 Injury or Medical Emergency
- Stop all kitchen activity
- Administer first aid if trained
- Call 911 for serious injuries
- Complete an Incident Report Form
- Sanitize affected area
4.2 Chemical Spill
- Evacuate the immediate area
- Wear gloves and PPE
- Use absorbent pads for chemical spills
- Follow SDS instructions
- Dispose of contaminated materials properly
4.3 Power Outage
- Keep walk-in doors closed
- Check temperatures every 30 minutes
- Discard food above 41°F for 4+ hours
- Document all losses
4.4 Severe Weather Emergency
- Follow facility shelter-in-place plan
- Move away from windows
- Follow local emergency broadcasts
- Keep emergency exits clear
4.5 Equipment Failure
- Stop using malfunctioning equipment
- Tag equipment as “Out of Service”
- Notify manager immediately
- Log issue on Maintenance Report
4.6 Facility Evacuation Procedure
- Stop work immediately
- Evacuate through nearest exit
- Meet at designated assembly point
- Conduct a headcount
- Do not re-enter until cleared by authorities
