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A standard operating procedure (SOP) is a set of step-by-step instructions compiled by an organization to help workers carry out routine operations. [1] SOPs aim to achieve efficiency, quality output, and uniformity of performance, while reducing miscommunication and failure to comply with industry regulations .
Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010.
QSC&H (Quality, Service, Cleanliness & Hospitality) is a corporate motto adopted by McDonald's to describe the company's philosophy for operating restaurants. [1] The motto is codified in the procedures McDonald's uses to evaluate its franchisees .
4 Improper restriction and exclusion of ill food service employees. 5 Insufficient vomiting and diarrheal clean-up procedure. 6 Eating, drinking, tasting, or tobacco use in food preparation area.
It documents the approved standard procedures for performing operations safely to produce goods and provide services. [2] Compliance with the operations manual will generally be considered as activity approved by the persons legally responsible for the organisation. [3] The operations manual is intended to remind employees of how to do their job.
Following standard operating procedures, pre-cooked products are monitored for freshness and disposed of if holding times become excessive. This process ensures a consistent level of product quality, and is key to delivering the order quickly to the customer and avoiding labor and equipment costs in the individual stores.
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Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
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