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Standard operating procedures (SOPs) for foodservice

Writing on paper.

Foodservice industry standard operating procedures (SOPs) are written practices and procedures of how your establishment will produce safe food. SOPs are a key component of your overall food safety program.

SOPs include specific details of how a policy will be implemented including: 

  • Who will perform the task.
  • What materials are needed.
  • Where the task will be done.
  • When the task will be performed. 
  • And how the person will do the task.

You may be thinking that your establishment is too small or that you’ve always gotten by without written procedures, so why would you need them now?

The benefit of SOPs

The benefit of SOPs to your establishment, whatever the size, is that processes are standardized with step-by-step, how-to instructions that help anyone within your operation do the task in a consistent way. The SOPs provide written procedures to help employees perform their jobs and keep them accountable because of documented expectations.

If your goal is to consistently provide safe, high-quality foods and services to your customers, SOPs will help you achieve this goal.

Creating SOPs

You might be wondering where you would start to create SOPs for your operation. If it sounds like an overwhelming project it doesn’t have to be. There are resources available to get you going.

The Iowa State University Food Safety Project provides solid guidance in developing SOPs for restaurants, school food service, child care and assisted living. There may be areas that are specific to Iowa Food Code so remember to go by Minnesota Food Code. 

Developing SOPs for your operation

Operation-specific SOPs can be created by modifying one of the examples from the links provided or by simply writing down the steps taken when performing specific tasks in your operation.

Think about the areas in your operation where SOPs are needed. Start with the areas you currently spend the most time communicating about (i.e. handwashing).

SOPs implementation

When you reach the step of implementation, conduct an employee in-service to share the information and have it available for employee review. SOPs will be useful for training new hires, refreshers and updates for all employees, and a way to insure that all employees are doing their jobs in a consistent way. You will want to do an annual review of the SOPs and update them as needed (i.e. new equipment, Food Code changes).

Sample SOPs for handwashing

Policy

All food preparation and service personnel will follow proper handwashing practices to ensure the safety of food served to customers.

Clean washing hands USDA photo.jpg

Procedure

All employees in foodservice should wash hands using the following steps:

  • Wash hands including around and under fingernails, between fingers and forearms. Rub and scrub vigorously and thoroughly with soap and warm water (a temperature of at least 100°F is required) for a period of 20 seconds.
  • Wash hands using soap from a dispenser.
  • Use only designated handwashing sinks. Do not wash hands in other sinks. (If you’ve used the restroom remember to wash your hands there and again upon entering the kitchen.)
  • Dry hands with single use towels or a mechanical hot air dryer. To prevent recontamination of clean hands, use a paper towel to turn off faucets.

The foodservice 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 and retrain as necessary.

    Authors: Kathy Brandt and Suzanne Driessen, Extension educators

    Reviewed in 2021

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