# Standard Operating Procedure: [FOOD SAFETY PROCEDURE NAME, e.g. Raw Protein Prep and Cross-Contamination Control]

## Document Control

| Field | Entry |
|---|---|
| SOP ID | [SOP-KIT-001] |
| Version | [1.0] |
| Effective Date | [YYYY-MM-DD] |
| Owner | [KITCHEN MANAGER / EXECUTIVE CHEF NAME] |
| Approver | [GM / OWNER NAME] |
| Next Review Date | [YYYY-MM-DD — review at least annually and after any health-inspection finding] |
| Locations Covered | [SITE(S) / KITCHEN STATIONS] |

## 1. Purpose

Prevent foodborne illness from cross-contamination and time-temperature abuse during [PREP TASK, e.g. raw chicken breakdown] by defining one consistent method for every shift, in line with the FDA Food Code and [LOCAL HEALTH DEPARTMENT] requirements.

## 2. Scope

- **Applies to:** all BOH staff performing [TASK] at [LOCATION], on all shifts, including trainees under supervision.
- **Does not apply to:** [e.g. "receiving and storage, covered by SOP-KIT-004"].

## 3. Definitions

| Term | Definition |
|---|---|
| TCS food | Time/Temperature Control for Safety food (e.g. raw poultry, cut melons, cooked rice) that supports pathogen growth |
| Danger zone | 41°F–135°F (5°C–57°C), the range in which bacteria multiply fastest |
| Cross-contamination | Transfer of pathogens or allergens from one food, surface, or hand to another |
| Sanitizer at strength | [e.g. Quat at 200–400 ppm or chlorine at 50–100 ppm], verified with a test strip |

## 4. Responsibilities

| Role | Responsibility |
|---|---|
| Kitchen Manager | Owns this SOP; verifies temp logs daily; retrains after any deviation |
| Line/Prep Cook | Follows the procedure exactly; records temps; reports broken equipment |
| Shift Lead | Spot-checks sanitizer strength and board usage [ONCE PER SHIFT] |
| All staff | Report illness symptoms (vomiting, diarrhea, jaundice) before shift start per employee-health policy |

## 5. Required Materials and Equipment

- Color-coded cutting boards: **red = raw meat, yellow = raw poultry, green = produce, blue = seafood, white = ready-to-eat** [ADJUST TO YOUR HOUSE CODE]
- Calibrated probe thermometer (ice-point checked [DAILY/WEEKLY]; must read 32°F ± 2°F in ice slurry)
- Sanitizer buckets with test strips; single-use gloves in [SIZES]
- Handwashing sink stocked with soap, paper towels, and a nail brush — never blocked
- [PREP LABELS / DAY DOTS], temp log [FORM ID]

## 6. Procedure

Example steps below use raw chicken prep; replace the bracketed details with your task.

1. **Wash hands correctly.** Wet hands, apply soap, scrub 10–15 seconds (20 seconds total wash), rinse, dry with single-use towel. Rewash after touching raw protein, phone, face, or trash — no exceptions.
2. **Set up the station.** Place the **yellow** board on a damp towel or board grip. Fill and test the sanitizer bucket ([PPM RANGE]); note the result on the temp log.
3. **Stage the product last.** Pull raw chicken from the walk-in only when ready to work it. Probe one package: it must read **41°F or below**. If above 41°F, tag it, set it aside, and tell the shift lead — do not prep it.
4. **Work in batches of [QUANTITY, e.g. one 40-lb case] max.** Product may be out of refrigeration for no more than [30 MINUTES] per batch.
5. **Cut and portion.** [DESCRIBE CUTS/PORTION WEIGHTS, e.g. "6-oz portions, ± 0.25 oz on the scale"]. Keep raw chicken and its juices inside the yellow-board zone; nothing ready-to-eat within [2 FEET].
6. **Label and chill.** Pan portions no deeper than [2 INCHES], label with product, date, time, initials, and a use-by of [DATE — max 7 days at ≤41°F counting prep day as day 1, per FDA Food Code 3-501.17]. Return to the walk-in immediately.
7. **Break down and sanitize.** Wash, rinse, sanitize the board and tools (or run through the dish machine at [FINAL RINSE TEMP]). Sanitize the table surface and allow to air dry.
8. **Wash hands, change gloves, and change apron** before touching any ready-to-eat food or clean equipment.
9. **Record.** Complete the temp log line: product temp, sanitizer ppm, start/finish time, initials.

## 7. Critical Limits — Stop the Line If:

- Any TCS food is found above 41°F for an unknown time → isolate and involve [MANAGER]; discard if over [4 HOURS] in the danger zone.
- Sanitizer tests outside [PPM RANGE] twice after remixing → switch to backup sanitizer and log a maintenance ticket.
- Handwashing sink is blocked, unstocked, or non-functional → prep stops until restored.

## 8. Safety and Compliance Notes

- Aligns with the FDA Food Code (2022) and [STATE/COUNTY CODE]; check your local requirements — some jurisdictions require 45°F thresholds or specific logs.
- Allergen control: this station handles [ALLERGENS]; follow [SOP-KIT-00X] for allergen changeovers.
- Cut-resistant glove required when using [SLICER/MANDOLINE]; slicer must be locked out for cleaning per manufacturer instructions.
- Temp logs are retained [90 DAYS] and available for health-inspector review.

## 9. Related Documents

- [SOP-KIT-004 — Receiving and Storage]
- [SOP-KIT-007 — Cooling and Reheating]
- [FORM T-01 — Daily Temperature Log]

## 10. Revision History

| Version | Date | Author | Summary of Changes | Approved By |
|---|---|---|---|---|
| [1.0] | [YYYY-MM-DD] | [NAME] | Initial release | [NAME] |
| [ ] | [ ] | [ ] | [ ] | [ ] |

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