Rejected SOPs !

Discussion in 'Professional Chefs' started by ewigleben, May 14, 2013.

  1. ewigleben


    Likes Received:
    Professional Chef
    I had my SOPs rejected. I was sent an email telling me why:

    Cooling of Foods - What foods will be cooled after preparation and before storage?

    Date Marking - What Foods will need to be date marked, and what procedure are you planning to use, (prep, discard or what)?

    Cleaning, Warewashing - What method of sanitization will be utilized, and at what concentration if chemical used?

    Purchasing - From whom will you be obtaining your food from?

    Thawing - What foods will need to be thawed prior to preparation and what method will be used?

    Time Control - What are the Food Items that Time only will be used for the control of pathogenic bacteria growth?

    My SOPs are great and say things like "When cooling foods for storage/later use" and are broad but not vague. "when a food item will be held in storage for more than a 24 hour period it must be date marked..." with an explanation of how to properly date mark etc.

     I gave him a vendor list and in the SOP it says only order from approved vendors on the vendor list.

    I have reviewed so many other peoples SOPs and mine are above average in specifics and quality, I even put our logo at the top and water marked them DAMMIT! My question, is this common or is this gentlemen crazy? I just cant imagine writing every single item down in the restaurant an then Having it on the SOP specifically detailing how it will be prepared and stored etc.

    Here is an excerpt from my cooling SOP:


    To prevent food borne illness by ensuring that all foods are cooled properly.

    What will be done and who will do it?

    All employees when cooling food must chill the food rapidly to avoid time temperature abuse by:
    • Placing food in a shallow container no more than 4 inches deep, uncovered in the designated cooling area of the refrigeration unit
    • Stirring the food in a container placed in an ice bath
    • Adding ice as an ingredient
    • Separating the food into smaller portions
    All employees cooling food products must ensure that the food is chilled from:
    • 135 ºF to 70 ºF within 2 hours.  Take corrective action immediately if food is not chilled from 135 ºF to 70 ºF within 2 hours.
    • 70 ºF to 41 ºF or below in remaining time.  The total cooling process from 135 ºF to 41 ºF may not exceed 6 hours.  Take corrective action immediately if food is not chilled from 135 ºF to 41 ºF within the 6 hour cooling process.
    All employees must  cool prepared, ready-to-eat foods from 70 ºF to 41 ºF or below within 4 hours.  Take corrective action immediately if ready-to-eat food is not chilled from 70 ºF to 41 ºF within 4 hours.
    Last edited: May 14, 2013
  2. kuan

    kuan Moderator Staff Member

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    Retired Chef
    Don't take it personally.  You might want to put yourself in the shoes of a new hire in a chemistry lab or something.  You know nothing.