SOP part2

“In reality SOPs should be written to save organizations time, money, people and effort because, used properly, they will maximise productivity and deliver outstandingly reliable performance every time. Remember, a business that does not purse excellence in all activities will not last; those that do always prosper.”
By Mike Sondalini

Why SOP?

• Eliminate defects/faults
• Indentifying wasted time and resources
• Maximising the profit and customer's satisfaction
• Create a good structured work and good workplace environment

By Mike Sondalini, July 2007
Available at: http://www.feedforward.com.au/standard-operating-procedures-example.pdf [Accessed 17April2008]

Foodservice SOPs are written practices and procedures to produce safe food. Important to follow the procedures closely to achieve effective cost, time spent on the production. SOPs are only one component of an overall food safety program.

NFSMI (2005). HACCP-Based Standard Operating Procedures (SOPs). Available at: http://sop.nfsmi.org/HACCPBasedSOPs.php [Accessed 18April2008]

Sample of SOP on Cleaning and sanitizing food contact surfaces uploaded on file exchange.

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