1. WRITING SOPs (Standard Operating Procedures) for a Food Safety Program based on HACCP Principles
KY Dept of Education
School & Community Nutrition
June 2012
Mike Dodridge
Steve Justice

2. Definition of an SOP (Standard Operating Procedure)
A written method of controlling a practice in accordance with predetermined specifications to obtain a desired outcome.
Written steps (rules) to explain safe food handling guidelines that employees are to follow.

3. Subjects for Our SOPs SOP # 1 Getting a Cup of Coffee SOP # 2
Making Iced Tea
SOP # 3
Going to the Grocery Store

4. Divide Into Small Groups

5. Remember…..
SOPs are step by step procedures on how to do something

6. SOP: Calibrating a Thermometer
Insert the thermometer probe into a cup of crushed ice.
Add enough cold water to remove any air pockets that might remain.
Allow the temperature reading to stabilize before reading temperature.
Temperature measurement should be 32 degrees F.
If not, adjust the thermometer to 32
degrees F or discard the thermometer.

7. So Let’s Get Started!

8. SOP # 1- Getting a Cup Of Coffee1. 2. 3. 4. 5. 6. 7. 8. 9.

9. SOP # 2- Making Iced Tea 1. 2. 3. 4. 5. 6. 7. 8. 9.

10. SOP # 3- Going to the Grocery Store1. 2. 3. 4. 5. 6. 7. 8. 9.

11. Time Is Up!
Lets get back together!

12. SOP # 1- Getting a Cup Of Coffee
The “Writer”
You are the Food Service Director
The “Others”
You are individual schools in a district

13. SOP: Getting A Cup of Coffee
Get up.
Locate the coffee machine.
Get a cup.
Observe if the coffee machine is turned on and if coffee is made. If not, make coffee:
Get a coffee filter and the coffee grounds.
Measure the coffee grounds for the amount of coffee needed to be made (1 scoop per 4 cups).
Regular? Decaf? Instant Regular? Instant Decaf?
Pour the measured coffee grounds into the filter.
Place the filter in the coffee machine.
Measure the amount of water necessary.
Pour water into the coffee machine.
Turn the coffee machine on.

14. SOP: Getting Coffee (cont’d)
Pour the coffee into the cup.
Add sugar? Add artificial sweetener?
Add cream? Liquid or powder?
Get a spoon and blend mixture?
Get a lid and securely place on the cup?

15. CONGRATULATIONS! You now have a cup of coffee!
How many “schools” used reg? decaf?
How many added sugar? sweetener?
How many added a creamer?
How many added a sweetener & a creamer?
How many added a lid?
THIS IS HOW YOU BECOME SITE SPECIFIC!

16. Site Specific!
It may make sense for one school to do something one way, while another school does it a different way.
Variables can be equipment, available time to do something, staff knowledge(?)
If you do it, it needs to be in your manual. If you do not do it, it should not be there!

17. Ask Yourself…..
Yes No
Should I?
What else?

18. Site Specific (cont’d)
Washington Pre School Yes
Adams Elementary Yes
Jefferson Elementary Yes
Madison Middle Yes
Monroe Middle No
Jackson High Yes
If no, then what do they do?
A different SOP needs to be written for that school

19. SOP: Making Iced Tea Regular or Decaf tea?
Brewed tea, Sun Tea or Instant Tea?
Flavored tea?

20. SOP: Going to the Grocery Store
Look at ads beforehand?
Cut coupons?
Make a list?
Driving there- left turns, right turns?
Need a grocery cart?
Cash or credit card?

21. Hope You Get the Idea!

22. “Suggestion” This presentation is a SUGGESTION, not a RECOMMENDATION
You run your “race” and I’ll run mine!
What’s important is that we all get to the finish line together!

23. Additional Thoughts
Hiring someone to write your Safe Food Handling Program?
Be Cautious! Will it be SITE SPECIFIC?

24. Sources of SOPs
There are lots of SOPs on web sites and in publication. You just need to do some research to find them.
Make copies of these and use them as your GUIDELINE to develop your own SOPs that are specific to your district and your individual sites.

25. Questions

26. References