HACCP-Based Standard Operating Procedures (SOPs)

HACCP-Based Standard Operating Procedures National Food Service Management Institute The University of Mississippi NFSMI Item Number ET63-05(Print) 2005 HACCP-Based SOPs This project has been funded at least in part with Federal funds from the Department of Agriculture, Food and Nutrition Service, through an agreement with the National Food Service Management Institute at The University of Mississippi. The contents of this publication do not necessarily reflect the views or policies of the Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the government. The University of Mississippi is an EEO/Title VI/Title IX/Section 504/ADA/ADEA employer. 2005, National Food Service Management Institute, The University of Mississippi.

HACCP-Based Standard Operating Procedures (SOPs) The National Food Service Management Institute (NFSMI) has developed HACCP-based Standard Operating Procedures in conjunction with USDA and FDA. Although the NFSMI SOPs include HACCP-based principles, you should remember that SOPs are only one component of your overall food safety program.

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