HACCP-Based Standard Operating Procedures (SOPs)

I HACCP-Based Standard Operating Procedures Edited for Tennessee February 2018 National Food Service Management Institute The University of Mississippi NFSMI Item Number ET66-05 2005 ii haccp - based SOPs Disclaimers 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. Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use providing the following credit is included: Suggested Reference Citation: Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute.

All SFAs must have a fully implemented food safety program that complies with HACCP principles or with the optional guidance no later than the end of the 2005–2006 school year. For information specific to the implementation of the guidance in your state, contact your State Agency. HACCP-Based Standard Operating Procedures (SOPs)

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