To begin participating in the Cutting Edge Program, you must first develop written Standard Operating Procedures (SOP’s) related to the
foodborne illness risk factors listed below. Please note that only the risk factors applicable to your operation require an SOP. These
should be general SOP’s outlining what you do, or plan to do, to control the foodborne illness risk factors in your food service operation.
Once your SOPs are complete, please submit your SOPs and a Cutting Edge Program application to the Department. Simply fill out the Online
Cutting Edge Application, which allows you to submit the document directly to our Department via email. Please ensure that you include your SOPs
as attachments to this email.
If your browser does not support the online application, please print, complete, and scan the printable version of the application and email it,
along with your SOPs (attach them to your email), to our Department at firstname.lastname@example.org. Please call 602.506.7392 for information
about alternate submittal options.
The Department will review your SOP’s to ensure they meet basic Code requirements (i.e., hot food held at 135 degrees or higher). Review methods
include an independent review by Department staff or an in-person joint review between you and Department staff at our office or your establishment
during an inspection.
Corporations and/or chain establishments can submit a single application package and SOPs for multiple locations. After the Department approves
your SOP’s, we will notify you that you are enrolled in the Cutting Edge Program and your next inspection will be an active managerial control
Foodborne Illness Risk Factors
- Approved Source
- Cold holding
- Cooking Temperatures
- Cross contamination
- Employee Health Policy
- Food Contact Surfaces
- Hand Washing / Preventing Bare Hand Contact
- Hot holding
Need assistance developing policies for your operation?
Click here to access a tool for developing your own SOP’s.