Standard operating procedure (SOP), Food Safety Glossary
A written instruction that documents exactly how a specific task is to be carried out every time.
A written instruction that documents exactly how a specific task is to be carried out every time. A standard operating procedure, or SOP, is a documented, step by step instruction for how a particular task should be done. In a food business, SOPs cover routine activities such as cleaning and sanitising, receiving deliveries, cooling cooked food, calibrating thermometers or handling allergens. The aim is that the task is performed the same correct way regardless of who does it. An SOP is not itself a control measure or a hazard analysis; it is the written method that makes controls consistent and repeatable. Good SOPs are clear, specific and written in plain language, so a new or casual staff member can follow them without having to guess. They turn what an experienced person does automatically into something the whole team can do reliably. SOPs support the general requirements in Standard 3.2.2 and the food safety management tools under Standard 3.2.2A by giving staff a consistent method for key practices. A cleaning and sanitising SOP, for example, sets out which chemicals to use, at what dilution, in what order and how contact time is achieved, so the surface is actually sanitised rather than just wiped. In an Australian kitchen, SOPs are often displayed near where the task happens: a cooling procedure by the fridge, a handwashing procedure by the sink, an allergen cleaning procedure in the prep area. Combined with training, they help ensure that busy or unsupervised staff still follow the method that keeps food safe. A Brisbane bakery writes a cooling SOP stating that cooked custard must be divided into shallow trays, cooled from 60 to 21 degrees Celsius within two hours and to 5 degrees Celsius within a further four hours, with the temperature logged. Every staff member follows the same steps, so cooling is consistent across shifts.
Frequently asked questions
What is a standard operating procedure?
It is a written, step by step instruction that documents exactly how a specific task, such as cleaning or cooling, should be carried out every time.
Why do food businesses use SOPs?
SOPs make important tasks consistent and repeatable, so the task is done correctly regardless of who performs it, which supports reliable food safety controls.
What tasks should have an SOP?
Routine, safety relevant tasks such as cleaning and sanitising, goods receipt, cooling, allergen handling, thermometer calibration and handwashing.
How is an SOP different from a food safety plan?
A food safety plan identifies hazards and controls across the whole business, while an SOP is the detailed written method for carrying out one specific task within it.
Who should write and follow SOPs?
They are usually developed by management or the food safety supervisor and followed by all staff who perform the task, supported by training.
