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Stewarding SOP for Handling Crockery by the Stewarding Staff

SOP Number: Kitchen / F&B Production SOP – 37

Department: Stewarding Staff

Date Issued: 22-Feb-2019

Time to Train: 20 Minutes

Purpose of this SOP:

All kitchen and stewarding staff must know the correct procedure of handling, sorting, washing and storing crockery. The stewarding staff should also clearly understand how important it is to keep the storage room area clean, hygiene and also to follow proper procedures for handling and stacking the crockery. 

The Executive Chef and Stewarding Manager should be responsible to ensure that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP's to ensure the same is implemented correctly throughout all the food preparation outlets.

Standard Operating Procedures for Handling Crockery:

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your's and others safety, and also to avoid any injury while operating this equipment.

1. Storing the crockery equipment in racks:

  • Try not to stack items more than 25 cm.

  • Arrange and put large items behind the smaller ones.

  • Do not place larger crockery objects beyond the appropriate capacity.

  • Place larger items on the bottom first.

  • Do not stack too many items.

  • Always measure the capacity of the rack to contain crockery items.

  • Give some space between items to avoid fractures/scratches and the items getting pushed forward. This is useful to prevent the possibility of accidental bumps/fall-downs.

  • Make available storage rooms for small items and hollowware.

2. Crockery handling process:

  • Always exercise caution.

  • Do not stack more than necessary items.

  • Take all the crockery from the machines using gloves and with utmost care.

  • Before arranging the items, ensure their cleanliness.

  • Do not remove them if they are still wet.

  • Ensure proper care to avoid the possibility of item damage.

3. Crockery washing process:

  • Clean food leftovers (scrapping.)

  • Make a grouping of dirty items based on size and types.

  • Soak them up.

  • Put them into the racks.

  • Spray them with cleaning solution.

  • Wash them up as per the standard.

  • Stack them carefully.

  • Separate them carefully.

  • Store them carefully.

4. Storing of crockery items:

  • Separate crockery according to item types.

  • Ensure the crockery storing place is clean and damp-free.

  • Always store crockery items properly and correctly in accordance with the bin card.

  • Always use a trolley or any other form of transportation to move items.

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. What are the steps to handle crockery?

Q3. Explain the procedure for sorting crockery equipment in the rack?

Q4. Explain the crockery handling process?

Q5. Why it is important to give some space between crockery items?

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Authored and managed by Augustine, a hotelier with over 20 years of experience in the industry. He has a 3-year diploma with 'honors' from the American Hotel & Lodging Educational Institute and a Bachelor of Computer Application - BCA Degree.