USDA Sample SOP: Preventing Contamination at Food Bars

This USDA-aligned sample SOP outlines procedures to prevent contamination at self-service food bars and reduce the risk of foodborne illness. It covers employee training, pre-heating and pre-chilling equipment, use of sneeze guards, providing clean utensils for each container, safe replenishment, assisting customers, requiring clean dishes for returns, proper utensil storage, and avoiding chemical sprays during service. Monitoring includes temperature checks per hot and cold holding requirements and observing customer behavior. Corrective actions and verification steps specify documentation on holding temperature logs, discarded product logs, and daily food safety checklists.