Crafting Effective SOPs to Serve as your Food Safety Foundation
As I was writing my last blog, I realized I referenced standard operating procedures (SOPs), assuming that every foodservice operation has them. I know that most chain operations have them, but I suspect that several independent operations may not have a set of SOPs developed for their operations. Because of my suspicion, I made a few calls to friends I know who manage independent operations to find out if I was correct or not. While I only called a handful of operators, I discovered that about 50% of those whom I called did not have SOPs in their operation. Thus, I thought I might focus my blog this week on where to start in crafting effective SOPs for your operation.
Food safety is a top priority in any foodservice operation, and you must agree, otherwise you would not be reading this blog right now. Having clear, structured processes in place is essential for maintaining high standards. Good SOPs are one of the most effective ways to ensure food safety is consistently upheld.
SOPs are detailed, written instructions that guide employees in performing tasks correctly and safely. For foodservice operations, they help minimize risks like contamination, foodborne illness, and improper handling.
Before creating your SOPs, it’s important to understand the key food safety regulations and guidelines that apply to your operation. These regulations will vary by location but generally cover aspects like safe food handling, storage, temperature control, and hygiene. Familiarize yourself with local health codes and national standards, such as those set by the FDA Food Code or ServSafe, to ensure compliance.
Identify the critical food safety processes within your operation – and each operation will be different. Are you an assembly-serve foodservice with minimal cooking on-site or are you a fine dining operation where everything is made from scratch? Regardless of the type of production system you use, there are SOPs that you will need and determining these processes is a vital first step. These are the areas where errors or lapses in procedures can result in foodborne illnesses, contamination, or safety hazards. These high-risk areas are where SOPs will make the biggest impact.
Some critical processes to focus on:
Once you’ve identified the key processes and risks, it’s time to develop detailed SOPs that cover each of these identified areas. Each procedure should be simple, clear, and easy to follow, leaving no room for ambiguity.
…the areas where errors or lapses in procedures can result in foodborne illnesses [and] these high-risk areas are where SOPs will make the biggest impact.
Each SOP should include a detailed, step-by-step description of the task, from start to finish. Be specific about what needs to be done and who is responsible for each step. For example, if the SOP is about proper handwashing, it should detail the steps of handwashing, how long it should take, and when employees should wash their hands (for example, before handling food, after touching raw meat, when returning to the kitchen, etc.).
Within the SOP, be sure to list any tools, equipment, or supplies needed to complete each task safely. For example, if an SOP involves using a food thermometer, specify the types of thermometers to use and how to calibrate them. Many food safety procedures require ongoing monitoring (e.g., temperature checks, cleaning schedules). Clearly define how often these checks should occur and who is responsible for them.
If your head is spinning with all the work this will take, there are some tools that could help. Two of my favorites are the Iowa State University SOP documents and The Institute of Child Nutrition SOP documents. Both are available free of charge. These are great places to start, but be sure to adapt them to your operation and your local food safety regulations.
SOPs are only effective if your staff understands and follows them. Regular training is essential to ensure that employees are familiar with food safety procedures and know how to apply them in their day-to-day tasks.
It is also important to remember that once you have your SOPs established, food safety guidelines, regulations, and industry best practices can change over time. It’s important to periodically review your SOPs to ensure they remain up to date and compliant with the latest food safety standards. Risk Nothing.
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Foodborne Illness Myths & Facts
“It must have been something I ate.” That’s the typical statement when a person develops some relatively minor symptoms from food. Maybe not severe enough to go to the doctor so you choose to tough it out without medical care. Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness. The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.
Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
