Standard Operating Procedures Video
Overview
This video provides an overview of how to develop, implement, and maintain Standard Operating Procedures (SOPs) and implementation records for food establishments regulated under Michigan food laws.
Topics include:
- The purpose and structure of SOPs
- Key components of SOPs: task description, responsible personnel, frequency, and required records
- Use of templates to streamline SOP creation
- Implementation records such as monitoring logs, corrective action forms, and training documentation
- Best practices for documentation and recordkeeping
- Corrective actions and corrections in response to food safety issues
- Employee training requirements and documentation methods
Standard Operating Procedures Video
Watch the 20 minute video. At the end of the video you may pause the recording and click on links to additional resources.
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