Abstract:    Food Safety Standard Operating Procedures (SOPs) are written practices and procedures that are critical to producing safe food. Materials include:

• Food Safety Checklist
• Components of a Comprehensive Food Safety Program
• Complex Food Process
• No-Cook Process
• Same Day Service Process
• Cleaning and Sanitizing Food Contact Surfaces
• Controlling Time and Temperature During Preparation
• Cooking Potentially Hazardous Foods
• Cooling Potentially Hazardous Foods <\li>
• Date Marking Ready-to-Eat, Potentially Hazardous Foods
• Employee Food Safety Training Record
• Handling a Food Recall
• Holding Hot and Cold Potentially Hazardous Foods
• Personal Hygiene
• Preventing Contamination at Food Bars
• Preventing Cross-Contamination During Storage and Preparation
• Receiving Deliveries
• Reheating Potentially Hazardous Foods
• Serving Food
• Storing and Using Poisonous or Toxic Chemicals
• Transporting Food to Remote Sites (Satellite Kitchens)
• Using and Calibrating Thermometers
• Using Suitable Utensils When Handling Ready-to-Eat Foods
• Using Time Alone as a Public Health Control to Limit Bacteria Growth in Potentially Hazardous Food
• Washing Fruits and Vegetables
• Washing Hands
• Logs
• Summary Tables