Food Safety & Hygiene SOP Template for Restaurant

# Food Safety & Hygiene SOP — Restaurant **SOP Number:** REST-FS-001 | **Version:** 1.0 | **Department:** Kitchen ## Purpose To prevent foodborne illness, maintain regulatory compliance, and protect guest health. ## Scope All kitchen staff, food handlers, and management. ## Procedure 1. **Personal Hygiene** - Wash hands 20 seconds minimum: before starting, after touching face, after bathroom - Wear clean uniform, hair net/hat, no jewelry - No bare-hand contact with ready-to-eat foods 2. **Temperature Control** - Cold foods: ≤41°F (5°C) — check every 2 hours - Hot foods: ≥135°F (57°C) — check every 2 hours - Danger zone (41°F–135°F): max 4 hours total 3. **Storage (FIFO)** - Label all items with date received and use-by date - Raw meats below ready-to-eat foods always - Order: cooked foods top, raw poultry bottom 4. **Cross-Contamination Prevention** - Color-coded cutting boards by food type - Sanitize surfaces between different proteins - Separate utensils for raw and cooked 5. **Cleaning Schedule** - Every 4 hours: sanitize prep surfaces - Daily: deep clean cooking equipment - Weekly: hood filters, refrigerator coils ## KPIs - Zero health code violations - Temperature log compliance: 100% - Staff food safety certification: 100%