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Cafeteria

SOP · SOP-60218

  • Version 3
  • Miscellaneous
  • Reads on any phone

The Cafeteria Safe Operating Procedure (SOP) helps enhance food safety in workplace cafeterias. It provides clear instructions to help businesses maintain a safe and hygienic environment for food preparation and service.

It covers the precautions and training, the hazards, the PPE to wear, pre-operational inspection and appliance operation, hand washing, general hygiene, cleaning and sanitizing food contact surfaces, food tasting, and hot liquids and surfaces.

An employee training and induction register tracks who has been trained, so all staff are informed and competent.

Preview of the Cafeteria SOP

Work Cafeteria SOP

SOPVersion 3

Acronyms

  • PPE - Personal Protective Equipment.

  • SOP - Safe Operating Procedure.

Hazards

What can cause harm?

  • Burns

  • Poor housekeeping

  • Sharps objects, knives

  • Poor hygiene practices

  • Equipment not properly cleaned

  • Poor manual handling practices

Factors that may lead to harm

  • Poor hygiene practices

  • Contaminated linen, disposable gloves

  • Contaminated equipment.

PPE

  • Hairnet
  • Protective Clothing
  • Foot Protection

  • Always wear covered footwear (to prevent dropped object injury)

  • All disposable PPE must be changed after each shift

  • Disposable PPE must never be washed or re-used

9 more sections, from Pre-operational inspection & appliance operation to Employee training and induction register

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What it covers

12 sections

  1. Hazards
  2. PPE
  3. Pre-operational inspection & appliance operation
  4. Precautions
  5. Hand washing
  6. General hygiene control
  7. Cleaning and sanitizing food contact surfaces
  8. Food tasting
  9. Hot liquids and surfaces
  10. Fire safety
  11. Employee training and induction register

Plus definitions

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