Food Safety and Sanitation: the full procedure

Follow the bakery’s daily sanitation and food-safety routine as governed by certified standards.

• Applies to: All production and counter staff
• Frequency: Continuous, with daily open/close checkpoints
• Scope: This SOP is a workflow pointer only. All food-safety and sanitation content — handwashing, cleaning and sanitizing, temperature control, and pest control — defers entirely to your local health department and food code, ServSafe or accredited food-handler certification, and your written food-safety plan.

What you need

• Food-safety plan binder
• Cleaning/sanitizing supplies and log
• Thermometers
• Handwash station
• Sanitizer test strips
• Master cleaning schedule

The procedure, step by step

1. Open the food-safety plan — Locate your bakery’s written food-safety plan and the master cleaning schedule before the shift; this SOP only points you to them.
2. Confirm staff certification — Verify that on-shift staff hold current ServSafe or local food-handler certification as required by your jurisdiction.
3. Follow handwashing and hygiene rules — Perform handwashing and personal-hygiene steps exactly as your food code and certification require — refer to those, not this document, for specifics.
4. Execute the cleaning schedule — Clean and sanitize surfaces, tools, and equipment per the master schedule and approved sanitizer concentrations from your plan.
5. Monitor required temperatures — Check and record any temperatures your food-safety plan requires for cold-holding, cooling, or storage.
6. Control pests and storage — Maintain storage and pest-control practices per your plan and local code; escalate any issue immediately.
7. Record on the sanitation log — Sign the cleaning and temperature logs your plan requires so compliance is documented.
8. Escalate any deviation — Stop and report any food-safety deviation to the owner or manager and follow the corrective action in your plan.

Quality check before you finish

• Written food-safety plan on hand and followed
• On-shift staff certification current
• Handwashing/hygiene per food code
• Cleaning schedule completed and sanitizer verified
• Required temperatures recorded
• Sanitation log signed
• Deviations escalated and corrected

This is a free, source-anchored standard operating procedure (SOP) you can print and hand to staff. It documents the work sequence for a Bakery business — not safety or regulatory rulings, which defer to the cited authorities, the applicable code, and your own health-and-safety plan. Open the tool above to print it, toggle ink-saver, or (with a free ToolFluency Business account) edit it to match your own workflow.

Sources

• ServSafe (servsafe.com)
• FDA Food Code & FALCPA allergens (fda.gov)
• AIB International (aibinternational.com)