NEWS AND RESOURCES

These are templates for new and existing businesses to document their standard operating procedures for the Health Department and DATCP.

Cleaning and Sanitizing Food Contact Surfaces

Controlling Time and Temperature During Preparation

Cooking Potentially Hazardous Foods

Cooling Potentially Hazardous Foods

Date Marking Ready

Employee SOP Review

Employee Training Policy

Equipment Training Log

Handling a Food Recall

Personal Hygiene

Preventing Cross-Contamination

Recall Plan

Receiving Deliveries

Reheating Potentially Hazardous Foods

Using and Calibrating Thermometers

Using Suitable Utensils When Handling Ready

Washing Fruits and Vegetables

Washing Hands