How do I write a Standard Operating Procedure (SOP) for my kitchen?
A Standard Operating Procedure (SOP) is a step-by-step written instruction that describes how a specific task must be performed in your kitchen. Good SOPs are the backbone of food safety compliance — they ensure consistency, reduce reliance on verbal instructions, and provide a defensible record of your standards.
What makes a good kitchen SOP?
- Specific to your business: Not copied from the internet — written for your equipment, your menu, and your team
- Written at the right level: Clear enough that a new staff member can follow it without prior training
- Includes who, what, when, and how: Who is responsible, what needs to be done, when it must be done, and how to do it correctly
- References relevant standards: Link each SOP to the relevant section of your Food Safety Program or HACCP plan
- Reviewed regularly: At least annually, or when processes or equipment change
Essential SOPs for a NSW food business
- Receiving and inspection of incoming goods
- Cool room and refrigeration temperature monitoring
- Cooking and hot holding procedures
- Cooling and storage of cooked foods
- Cleaning and sanitising (surfaces, equipment, utensils)
- Handwashing and personal hygiene
- Allergen management
- Waste disposal
- Pest control
- Corrective action procedure
AMES Food Advisory writes professional, compliance-ready SOPs for food businesses across NSW — saving you time and ensuring every document is auditor-ready.