Standard Operating Procedures

A Standard Operating Procedure (SOP)is a step-by-step set of instructions which specify how any particular process should be carried out. In a professional kitchen SOPs play a vital role in maintaining high standards of consistency in food safety, food quality, cleanliness and operational efficiency.

How SOPs are applied in a professional kitchen

• Food Preparation and Cooking
  SOPs define standard procedures for preparing and cooking dishes. An example of this type of SOP is a Standard Recipe, which details
  • ingredients
  • measurements
  • cooking instructions
  • cooking times
  • recipe yields
• Food Safety and Hygiene
  SOPs detail step by step procedures for maintaining kitchen hygiene with guidelines on activities like:
  • handwashing
  • cleaning and sanitising surfaces
  • ingredient storage
  • cross-contamination prevention
• Equipment Use and Maintenance
  SOPs detail instructions on the proper use, cleaning and maintenance of kitchen equipment, to ensure they are used, cleaned and stored correctly and therefore are safe to use and ensure equipment has a long lifespan in the kitchen.
• Health and Safety
  SOPs detail health and safety procedures to prevent accidents and injuries. Amongst many other potential activities, this includes the likes of:
  • handling sharp objects
  • proper lifting techniques
  • emergency procedures
  • sickness protocols
  • identifying potential risks and hazards and how to mitigate them
• Cleaning and Sanitising
  SOPs outline cleaning and sanitising routines for kitchen spaces, utensils and equipment to maintain a clean and safe working environment and to prevent the spread of contaminants.
• Inventory Management
  SOPs are used to detail how food orders are placed and stock levels are maintained at an efficient level to prevent wastage.

What does an SOP look like?

While SOPs don’t all look the same, they do all share some common features. Some of the key features they share include:

• Simplicity SOPs must be written clearly and simply to avoid any change of ambiguity. They must be easy to understand for all individuals at all levels of the organisation.
• Detailed SOPs must provide step-by-step instructions for performing a specific task. Details such as specific actions, measurements and timings are included to make sure these are all done correctly each time and ensures consistency.
• Documented SOPs should be written down so they can be used as a reference for any individual performing a task. This is especially important for new staff members or staff performing unfamiliar tasks.
• Regulated SOPs must be written in compliance with all appropriate rules, regulations and company policies.
• Revised SOPs should be revised periodically and updated as needed. This could be for changes in menus, change in supply chain, changes in regulations etc.

Useful Kitchen SOPs

There are some basic SOPs which will be common to most commercial kitchens. We’ll look at a few examples here related to cleaning – these will be put into practice when you have your practical kitchen lessons. Throughout the course we will introduce SOPs covering other aspects of kitchen operations.

Cleaning and Sanitising

Two key terms you will hear very often in a commercial kitchen are “cleaning” and “sanitising”. They are very different processes but go hand-in-hand to create a hygienic working environment.

• Cleaning
  This involves removing all visible dirt and contaminants from a work surface. This can be done with a bench scraper or similar tool. After this, the surface is scrubbed with hot, soapy water to degrease and remove any residue of dirt. Once clean, the surface needs to be dried using paper towels, or allowed to air-dry if there is time. Note: you must not use dish towels, oven cloths etc. to dry surfaces as these are very likely to be dirty and re-contaminate the surface, as well as becoming wet and therefore no longer safe to use with hot objects.
• Sanitising
  Once the surface is clean and dry it needs to be sanitised. Commercial sanitisers are designed to be used in the correct dilution (always marked on the label) and should be sprayed onto the work surface using a spray bottle. Sanitised surfaces can be wiped again with paper towels or left to air-dry. Spray bottles must be clearly labelled and only used for this purpose – NEVER use a spray bottle which has contained any chemicals for food purposes. Commercial sanitisers vary in how they are designed to work, so always check the instructions on the label.

Cleaning Schedules

Cleaning schedules are a type of SOP checklist which details the cleaning jobs that must be done and with what frequency. Once completed, the job is signed off with the date and time by the person that did it so everyone knows it has been done. This system ensures all parts of the kitchen are clean and hygienic.

Cleaning schedules can be divided into daily tasks, weekly tasks or monthly tasks. Some jobs, like mopping the floor need to be done every day, whereas deep-cleaning jobs like cleaning the ventilation extraction filters may only need to be done once a month. Each kitchen will have a different set of cleaning needs, so cleaning schedules will vary from one to another.

Sometimes there is a need to perform a cleaning task even if it is not scheduled to occur at that time – for example if there is a spillage on the floor that needs to be cleared up and the floor mopped or your work surface is cluttered and dirty.

Work Bench Cleaning SOP example

Commercial kitchens have work surfaces made of stainless steel, such as benches and sinks. There are also shelves on walls and in store rooms, and racks in chillers and freezers. All surfaces must be cleaned and sanitised according to the cleaning schedule (or more frequently if needed).

Work Bench Cleaning SOP
1. Gather supplies needed Gloves (optional) Sanitiser, diluted to correct level according to manufacturer’s instructions Container of hot, soapy water Scrubbing brush or scouring pads
2. Clear bench of all items of food, utensils, equipment etc
3. Use a dry cloth to brush off any loose debris from the bench top.
4. Using the scrubbing brush or scourer and hot, soapy water clean the bench top. Start at one end and move methodically towards the other end, making sure to cover the entire surface
5. Use the same method to clean the side edges of the bench. If necessary, move the bench away from walls or other equipment to do this thoroughly.
6. Use paper towels to dry off excess water from the bench.
7. Spray sanitiser solution over the entire surface and side edges of the bench. Use manufacturer’s instructions to determine how long sanitiser must be left in contact and whether or not it needs to be rinsed off afterwards.
Frequency:  At the end of every shift or more often if necessary After changing tasks from preparing raw high-risk ingredients to other foods Between preparation time and service time At the end of each day also include the legs and shelf underneath

Chopping Board SOP example

Chopping Board Cleaning SOP
1. Gather supplies needed Gloves (optional) Sink of hot, soapy water Sanitiser, diluted to correct level according to manufacturer’s instructions Scrubbing brush or scouring pads
2. Scrape of any excess debris left on the board
3. Use a scrubbing brush or scourer to scrub both sides of the chopping board Wash the board in the sink with hot, soapy water and make sure to scrub thoroughly.
4. Rinse the board under hot running water Make sure all the soap residue has been rinsed off.
5. Dry board on both sides with paper towels Do not use tea towels to dry chopping boards.
6. Spray sanitiser solution over the top and bottom surface of the chopping board Use manufacturer’s instructions to determine how long sanitiser must be left in contact and whether or not it needs to be rinsed off afterwards.
7. Return chopping board to use or store if no longer needed. Store upright in a chopping board rack so air can circulate all around the board. Never store chopping boards touching each other as this will develop moisture where bacteria can thrive.
Frequency: At the beginning of every shift After changing tasks from preparing raw high-risk ingredients to other foods Between preparation time and service time At the end of each day (and store correctly) Whenever necessary

Floor Cleaning SOP example

Floor Cleaning SOP
1. Gather supplies needed Gloves (optional) Broom Dustpan and brush Mop Floor cleaner, diluted to correct level according to manufacturer’s instructions
2. Remove any obstacles on the kitchen floor Make sure floor is clear of equipment or any other objects which need to be put away.
3. Sweep floor Start at one end of the kitchen and working methodically If working in pairs, co-ordinate with the other person to divide the kitchen into areas for each to sweep.
4. Pick up all the sweepings off the floor Dispose in rubbish bin.
5. Remove rubbish bins from the kitchen
6. Prepare mop bucket Fill mop bucket with hot water and the recommended quantity of floor washing solution
7. Clear all personnel from kitchen All staff not involved in mopping the floor should leave the kitchen until floor is clean and dry.
8. Wet mop Submerge mop head in bucket until it is completely saturated. Wring out excess water using the rollers on the mop bucket. Be careful not to knock the mop bucket over during this process by applying too much force.
9. Mop floor Start at the end furthest away from the kitchen exit and work towards the exit Use a figure eight motion, or S-shaped motions to cover the entire floor surface Be sure to get under each bench Ensure corners and areas around equipment are thoroughly cleaned. Only use as much water on the floor as needed so it can dry in good time.
10. Replace water as needed If water gets too dirty discard then continue with a bucket of fresh hot water and floor cleaner.
11. Allow floor to air dry Once floor is dry remaining tasks can be completed and staff can come back in to the kitchen. Place warning signage to warn others of a wet floor
12. Empty mop bucket into the mop sink NEVER tip contents of the mop bucket into food preparation, dish washing or hand wash sinks.
13. Rinse mop head and mop bucket in the mop sink Wring out excess water from rinsing the mop, then rinse out the mop bucket.
14. Return mop and mop bucket to storage Mop should be stored hanging up so the head dries. Mops and mop buckets should be stored in a safe area away from food preparation.
Frequency: At the end of every shift and between preparation time and service time At the end of each day Whenever necessary for unforeseen incidents

Watch

Restaurant floor care

A demonstration of how to clean kitchen floors

Duration: 1.19

Now it’s your turn

Before moving on to the next topic think of a simple task you perform frequently. It could be something you do at home like making a cup of tea, or something you do regularly at work.

Break the task down into a step-by-step procedure and write an SOP for it. Identify any hazards or risks associated with each step and think how you could eliminate or minimise the risk.