Pavilion-Commercial-Kitchen-SOPs-All-Compiled - cold room storage of perishable foods SOP

Oct 25, 2026

Standard operating procedure detailing cold room operation for storing perishable foods in a commercial kitchen, including training and licensing expectations, required personal protective equipment, and specific behavioral requirements for low-temperature work, manual handling, and entrapment prevention. Covers start up, during-operation storage practices, separation of raw and ready-to-eat foods, labeling and rotation, and shut down cleaning steps. Includes scheduled maintenance, troubleshooting for temperature deviations, and emergency response actions plus referenced legislation, standards, codes, and guidance.

LanguageEnglish

CategoryTechnology

FormatPDF

Pages11

Reading Time28 min

AccessFree to download

Introduction

Requirements

Training/Licensing

Personal Protective Equipment

Other

Warnings/Special Requirements

Operation

Start Up

During Operation

Shut Down

Maintenance

Operator

Troubleshooting

Emergency

References

Legislation

Standards

Codes and Guidance

1. INTRODUCTION This standard operating procedure (SOP) outlines the operation of the cold room for the storage of perishable foods in a commercial kitchen. This SOP takes into account the intended purpose and use as recommended by the manufacturer. 2. REQUIREMENTS 2.1 Training/Licensing Prior to using the cold room the operatorshall: • Complete the commercial kitchen induction • Read and understand this SOP • Complete manual handling training 2.2 Personal Protective Equipment The operator shall wear robust, slip resistant, closed toe and closed heel shoes. 2.3 Other Tie back long hair and remove long necklacesand bracelets. Secure loose clothing. 3. WARNINGS/SPECIAL REQUIREMENTS Low Temperature • Avoid working in the cold room for long durations. Manual Handling • Always use a wide stance and knee bend technique when lowering or removing items onto/from the lower shelves. • Avoid bending at the waist and avoid twisting postures. • Keep hands away from moving doors and hinges. • Use a trolley where large, heavy items are to be moved or where multiple items need to be moved. May crush hands or feet • Store items so that they cannot fall from shelves • Keep hands from moving doors and hinges. Slips, trips and falls • Wipe up all spills and remove any tripping hazards immediately. • Keep door handles, door seals, floors and shelves clean. ! Entrapment • The cold room is fitted with a SafeGuard latch to allow escape if the door closes. • The Safeguard latch is tested prior to start up and during 6 monthly workplace inspections. Electric shock • Ensure the power isolation switch is freely accessible for emergency shutdown. 4. OPERATION 4.1 Start Up • Clean all storage surfaces with warm water and detergent. • Check the temperature display gauge on the outside the cold room – the temperature must be between 1°C and 5°C (See image right) . • Test the internal door release by asking another person to stand outside the cold room. Close the door and then press the internal door release button (See image below) . 4.2 During Operation • Store food on shelves at least 30 cm off the floor. • Avoid crowding the cold room with food. • Cool hot food (until steam stops rising) before refrigerating. • Minimise opening and closing the cold room door and avoid holding the door open, where possible. • Store raw and cooked/ready to eat foods separately. • Store cooked and ready to eat foods above raw foods. • Keep product away from motors or fans. • Clearly label and date stored foods. • Rotate foods on a first in, first out basis. • Check perishable products and discard any that are spoiled, contaminated or out-of-date. • All containers and packages must be covered with plastic wrap or foil, or by placing the contents in food grade containers with fitted lids. • Decant food from cans/tins into food grade containers with fitted lids. 4.3 Shut Down • Remove all food, clean and dry all surfaces with warm soapy water. 5. MAINTENANCE 5.1 Operator • Scheduled maintenance and repairs must be undertaken in accord with manufacturers/supplier’s requirements. • Report any maintenance issues to your supervisor. Cease use and tag out. • Keep seals on cold room doors in good condition. • Regularly clean the refrigeration units 6. TROUBLE SHOOTING • Isolate and tag out faulty equipment (out of use) in accordance with the Unsafe Plant and Equipment processes. Report to your supervisor. • If the temperature of the refrigeration unit is above 5ºC, check surface temperature of potentially hazardous foods. Throw away high risk food that has been between 5°C and 60°C for more than four hours. Adjust the temperature control and check temperature again within one hour. • Call a refrigeration mechanic if the temperature is not 5°C or colder. 7. EMERGENCY In the event of emergency immediately: | ! | | | --- | --- | • Commence emergency pro

FAQs

What training and licensing steps must operators complete before using the cold room?

Operators must complete the commercial kitchen induction, read and understand the SOP, and complete manual handling training prior to using the cold room.

What temperature range must the cold room be set to during start up?

The temperature must be between 1°C and 5°C, based on the temperature display gauge on the outside of the cold room.

What should be done if the refrigeration unit temperature is above 5°C?

Check the surface temperature of potentially hazardous foods, throw away high-risk food that has been between 5°C and 60°C for more than four hours, adjust the temperature control, and recheck within one hour.

Oct 25, 2026

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