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SOP's - examples needed.

Started by , Jan 17 2017 10:58 PM
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8 Replies

Hello all,

 

Could anyone please attach SOP's so I could use them as a reference guide, our production department is in the process of writing SOP's I would like to have something good to refer to as an example.

 

We are a cake baking company.

 

All your help will be truly appreciated.

 

Thank you very much,

RTP

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SOP's for what, specifically?

 

Marshall

Hand Washing   :spoton:
 
 
PURPOSE:  To prevent foodborne illness by contaminated hands.
 
 
SCOPE:  This procedure applies to anyone who handles, prepares, and serves food.
 
 
INSTRUCTIONS:
1. Train foodservice associates on using the procedures in this SOP.
2. Follow State or local health department requirements.
3. Post handwashing signs or posters in a language understood by all foodservice staff near all handwashing sinks, in food preparation areas, and restrooms.
4. Use designated handwashing sinks for handwashing only.  Do not use food preparation, utility, and dishwashing sinks for handwashing.
5. Provide warm running water, soap, and a means to dry hands.  Provide a waste container at each handwashing sink or near the door in restrooms.
6. Keep handwashing sinks accessible anytime associates are present.
7. Wash hands:
• Before starting work
• During food preparation
• When moving from one food preparation area to another
• Before putting on or changing gloves
• After using the toilet
• After sneezing, coughing, or using a handkerchief or tissue
• After touching hair, face, or body
• After smoking, eating, drinking, or chewing gum or tobacco
• After handling raw meats, poultry, or fish
• After any clean up activity such as sweeping, mopping, or wiping counters
• After touching dirty dishes, equipment, or utensils
• After handling trash
• After handling money
• After any time the hands may become contaminated
8. Follow proper handwashing procedures as indicated below:
• Wet hands and forearms with warm, running water at least 100 ºF and apply soap.
• Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-15 seconds.  Rinse thoroughly under warm running water for 5-10 seconds.
• Dry hands and forearms thoroughly with single-use paper towels.
• Dry hands for at least 30 seconds if using a warm air hand dryer.
• Turn off water using paper towels.
• Use paper towel to open door when exiting the restroom.
9. Follow FDA recommendations when using hand sanitizers.  These recommendations are as follows:
• Use hand sanitizers only after hands have been properly washed and dried. 
• Use only hand sanitizers that comply with the 2001 FDA Food Code.  Confirm with the manufacturers that the hand sanitizers used meet these requirements. 
• Use hand sanitizers in the manner specified by the manufacturer.
 
 
MONITORING:
1. A designated associate will visually observe the handwashing practices of the foodservice staff during all hours of operation.  
2. The designated associate will visually observe that handwashing sinks are properly supplied during all hours of operation.
 
 
CORRECTIVE ACTION:
1. Retrain any foodservice associate found not following the procedures in this SOP.
2. Ask associates that are observed not washing their hands at the appropriate times or using the proper procedure to wash their hands immediately. 
3. Retrain associate to ensure proper handwashing procedure.
 
 
VERIFICATION AND RECORD KEEPING:
The food safety manager will complete the Food Safety Checklist daily to indicate that monitoring is being conducted as specified.  The Food Safety Checklist is to be kept on file for a minimum of 1 year. 
2 Thanks

Hello,

 

Mgourley

 

SOP's for mixing, baking, depaning etc.

 

Just one example would be great. Do we need to have a SOP for every single recipe for the mixing and baking part? We have recipes for every cake.

 

Thank you,

RTP

Hi RTP,

 

The over-riding requirement to generate an SOP is actually very simple. It spells out what YOU are actually doing (or in some cases - supposed to be ).

 

Examples will give you ideas of formats in use but the details may not relate to yr operation. Or you may be lucky.

(One exception is where the Procedure should be formalised, eg calibrating a thermometer)

 

See -

 

http://www.ifsqn.com...ng/#entry109236

 

And many other documentation threads.

Hello,

 

Mgourley

 

SOP's for mixing, baking, depaning etc.

 

Just one example would be great. Do we need to have a SOP for every single recipe for the mixing and baking part? We have recipes for every cake.

 

Thank you,

RTP

These sound more like "work instructions". Or "equipment setup guides".

 

It's probably splitting hairs, but there is a fine line here. How to operate a mixer for recipe A might be different than how to operate a mixer for recipe B. Do you need a SOP for each one? Probably not, since you might find that differences in flour protein or other ingredients may require a little more or a little less of minor ingredients or mix times. This is where training comes in.

 

Not being familiar with your process limits my helpful response.

 

The one thing I can say is that it's better to not over complicate a SOP. 

 

Marshall

1 Thank

In MHO, you should have an SOP for each product you produce. The general idea behind an SOP (standard operating procedure) is to write them in such a manner that anyone theoretically can get the job done by following your SOP as written. Sorry, I do not agree with Marshall, I have SOP's for each step in my process and each piece of equipment as well as SSOP's for each step in each room for sanitation

 

Having said that, I would NOT include basic instruction for operating a piece of equipment, but I would create those instructions and reference them in the SOP for each product. 

So product A would say something like:

 

Following "SOP for operating batch mixer found in ____" add the following to it

etc.

etc 

Mix for XX minutes

add XX ingredient

mix a further XX minutes

etc

etc

 

I hope that helps.

1 Thank

 

Hand Washing   :spoton:
 
 
PURPOSE:  To prevent foodborne illness by contaminated hands

Too Funny Nette!!!!!

 i do it in as Nette did but in rows and columns.. the other columns will have key aspects of that process  or comment on why that is important

eg

wash hands for 30 seconds          --- time is critical when washing, sing alphabet if required

Turn off water using paper towels.---- using your  washed hands can  recontaminate your hands

 

 

 etc

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