Standard Operating Procedure (SOP)

A standard operating procedure (SOP) is a written set of instructions that explains how a routine task or process must be performed consistently, safely and to a defined standard. Restaurants use SOPs for food preparation, equipment operation, receiving, cleaning, opening and closing, service and administrative work.

What an SOP should contain

• Purpose and scope of the procedure.
• Person or role responsible for carrying it out.
• Required ingredients, equipment, tools and protective items.
• Clear step-by-step instructions in the correct sequence.
• Critical safety limits or quality standards where applicable.
• Records, checks and verification required.
• Version number, approval and review date.

Examples of restaurant SOPs

Common examples include receiving refrigerated deliveries, calibrating a thermometer, cooling a batch of soup, preparing a standard sauce, cleaning a meat slicer, handling an allergen request and closing the kitchen at the end of service.

SOP versus SSOP

An SOP covers a routine process. A Sanitation Standard Operating Procedure (SSOP) focuses specifically on cleaning and sanitizing equipment, utensils, food-contact surfaces and the premises. An SSOP is a specialized type of documented procedure.

Chef’s tip: Write procedures in language staff can follow during a busy shift. Train employees on the current version and remove outdated copies when a process changes.

Key distinction: An SOP standardizes how work is performed; it is not simply a policy statement or a checklist without instructions.