Food Service SOPs

Standard operating procedures are often called SOPs. They are procedures that describe the steps your employees need to take to complete a task. They also help to make sure you are complying with the food code and Michigan food law. The purpose of SOPs is to keep food safe throughout the preparation process. You should use the SOPs to train the staff members responsible for the tasks.

Required SOPs

You must have SOPs for…

  • Cleaning and Sanitizing Food Contact Surfaces
  • Employee Illness
  • Handwashing
  • Personal Hygiene, Including Cuts and Sores
  • Preventing Bare Hand Contact With Ready-to-Eat Food (Gloves, Utensils, Etc.)
  • Purchasing Food From Approved Sources

You may also need SOPs for…

  • Cross-Contamination Prevention
  • Date-Marking Ready-to-Eat, Potentially Hazardous Food
  • Special Transitory Food Units (STFUs) Only - Water Supply
  • STFUs Only - Wastewater Disposal
  • Time and Temperature Control for:
    • Cold Holding Potentially Hazardous Food
    • Cooking Potentially Hazardous Food
    • Cooling Potentially Hazardous Food
    • Hot Holding Potentially Hazardous Food
    • Reheating Potentially Hazardous Food
    • Thawing Potentially Hazardous Food
  • Using Time Only (Not Time and Temperature) as a Method to Control Bacterial Growth
  • Ware Washing