CWU Dining Services
Professional Practices
Standard Operating Procedures
Goals:
1. To develop and implement operating policies and procedures that support CWU Dining Services
missions, as well as the mission of the university.
2. To develop and implement food service department operating policies and procedures that act as
the cornerstones of all activities and services provided by the department.
3. To develop principles of “best food service practice” that supports and defines the profession of
CWU Dining Services in offering “chef quality” food.
4. To develop and implement operating policies and procedures to use as an internal audit guide, as
a checklist for training and development and as a framework for communication.
CWU Dining Services Mission:
To provide exceptional and safe food and services to all customers and to enhance the overall campus
living experience through programming support!
STANDARD OPERATING PROCEDURES (SOP’s)
1.
What are SOP’s?
Standard Operating Procedures are written instructions, which describe procedures designed to work
towards maintaining an environment, which promote the reduction of risk of food borne illness and
support “best food service practices” of preparing exceptional food.
SOP’s will:
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Document and Communicate the food safety program to employees
Document and Communicate food preparation and service details to employees
Identify standard opening and closing procedures at each dining facility to ensure consistent “best
food service practices”.
Provide an opportunity to review current food safety practices and make
modifications/improvements
Developing SOP’s
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Focus on preventing food borne illness by focusing on the major causes including:
o Lack of temperature control
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Developed: February 1, 2005
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o Personal hygiene
o Cross contamination
o Contaminated ingredients
o Sanitation
Include all aspects of the operation from receiving to serving
Are very specific – who, what, when, how
Useful in training employees correct methods/procedures
Examples of SOP’s
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Calibrating thermometers
Cleaning and sanitizing equipment, work surfaces and facility
Hot and cold holding including recording food temperatures
Personal hygiene issues including hand washing, employee attire
Preparation
Receiving
SOP’s to Control Contamination of Food: Procedures must be in place to ensure that proper personnel
health and hygienic practices are implemented including:
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Restricting or excluding workers who are ill
Practicing effective hand washing
Restricting eating, smoking, gum chewing and drinking in food preparation areas
Using hair restraints
Wearing clean clothing
Restricting the wearing of jewelry
SOP’s to Control Microbial Growth: These procedures ensure that all potentially hazardous food is
received and stored at a refrigerated temperature of 41°F or below.
SOP’s to Maintain Equipment: These procedures ensure that:
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Temperature measuring devices (e.g., thermometer or temperature recording devices) are
calibrated regularly
Cooking and hot-holding equipment (grills, ovens, steam tables, conveyor cookers, etc.) is
routinely checked, calibrated if necessary and operating to ensure correct product temperature
Cooling equipment (refrigerators, rapid chill units, freezers, salad bars, etc.) is routinely checked,
calibrated if necessary and operating to ensure correct product temperature
Ware-washing equipment is operating according to manufacturer’s specifications
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Developed: February 1, 2005