Food SOP

1. Purpose

This SOP outlines the procedures for safe and hygienic food preparation and handling to ensure the highest quality and safety standards are maintained in our food service operations.

2. Scope

This SOP applies to all employees involved in food preparation, cooking, and serving at [Your Company Name]. It covers the essential steps required to prepare and handle food safely and hygienically.

3. Responsibilities

• Food Preparation Staff: Responsible for following this SOP to ensure food is prepared safely.

• Kitchen Supervisor: Responsible for monitoring food handling practices and ensuring compliance with this SOP.

• Quality Assurance Team: Responsible for conducting regular audits to verify adherence to this SOP.

4. Procedure

4.1. Personal Hygiene

• Handwashing: Employees must wash their hands thoroughly with soap and warm water for at least 20 seconds before handling food, after using the restroom, and after touching any non-food items.

• Protective Clothing: Wear clean aprons, hairnets, and gloves while preparing food. Change gloves when switching tasks or if they become contaminated.

• Health: Employees must report any symptoms of illness, such as vomiting or diarrhea, to their supervisor and refrain from handling food until cleared by a medical professional.

4.2. Food Storage

• Temperature Control: Store perishable items at or below 5°C (41°F) and hot foods at or above 60°C (140°F).

• Labeling: All food items must be labeled with the date of receipt and expiration. Follow the "first in, first out" (FIFO) method to use older stock first.

• Cross-Contamination Prevention: Store raw meats separately from ready-to-eat foods and in containers that prevent any potential leakage.

4.3. Food Preparation

• Preparation Surfaces: Clean and sanitize all surfaces before and after use. Use separate cutting boards for raw meats and vegetables to prevent cross-contamination.

• Cooking Temperatures: Cook all meats to the recommended internal temperatures:

  • Poultry: 75°C (165°F)

  • Beef, lamb, pork: 70°C (158°F)

  • Ground meats: 70°C (158°F)

  • Fish: 63°C (145°F)

• Cooling: Cool hot foods quickly to below 5°C (41°F) within 2 hours to prevent bacterial growth.

4.4. Serving

• Hot Holding: Maintain hot foods at 60°C (140°F) or above while serving.

• Cold Holding: Keep cold foods at or below 5°C (41°F).

• Serving Utensils: Use separate utensils for each dish to avoid cross-contamination. Replace serving utensils every 4 hours or when contaminated.

5. Record Keeping

• Temperature Logs: Record the temperature of storage units, cooking equipment, and food items at least twice daily.

• Cleaning Schedules: Maintain a daily cleaning schedule for the kitchen and food preparation areas, ensuring all tasks are completed and documented.

• Incident Reports: Document any incidents of non-compliance with this SOP and corrective actions taken.

6. Training

• All employees must undergo training on this SOP during onboarding and annually thereafter.

• Training records must be maintained and reviewed during audits.

7. Compliance

Non-compliance with this SOP may result in disciplinary action, up to and including termination of employment. Continuous failure to adhere to these guidelines will be reported to the [Your Company Name] management.

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[Your Company Name]
Date: January 1, 2055

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