Central kitchens & catering
One batch, thousands of meals, no second chances
“Every batch has to meet its limits and every label has to be right, whoever is on the line tonight.”
In a central kitchen one missed cooling time or one wrong label reaches every site the batch goes to. SOPhero puts your HACCP controls at the cooking line, blast chiller, tray line and dispatch bay as short steps your crew follow and log, in their language, and gives QA one place to see where a limit was missed and what was done.
Central kitchens, institutional, inflight and event caterers · QA and operations heads
Station 2
Cold line · Prep
Standard Score
Outlet 4 · Week 32
68
Holding, with gaps in language fit
What changes when the standard holds
- Critical control points written as steps at the station, with the reading logged and an alert when a limit is missed: cooking, blast chilling, hot holding, reheating and transport
- Allergen control and labelling that a second person checks, with free-from runs done first
- Special and texture-modified diets for hospitals, aged care and schools, labelled to the person
- High-risk and low-risk separation, colour coding and hygiene entry that new and agency staff follow from day one
- Corrective action, traceability and mock recall your auditors and clients can see
Founding partner programme open. We are building the first cohort of SOPhero operators and will say plainly what is proven and what is still being proven.
Where it lands
Production, packing, dispatch
Starter pack
28 standards
Priced as
Per site
Where it lands first
Singapore · SGD · standards read aloud in Singapore floors run…
Singapore compliance calendarAt the station
The controls that matter, where the work happens.
- Receiving
- Chilled and frozen deliveries probed, rejected above limit, batch numbers logged.
- Cooking
- Core temperature probed in three places, lowest reading logged per batch.
- Cooling
- Blast chilling inside the two-stage time and temperature limits, start and end logged.
- Packing
- Tray line in the high-risk room: room temperature, time out of chill, check-weighing.
- Labelling
- Allergens, use-by and batch on every pack, first label of every run checked by a second person.
- Dispatch
- Vehicles pre-cooled, packs probed, special diets loaded and handed over separately.
Starter pack
28 standards to start from, not a blank page
Each one arrives as a draft to adapt to your kitchen, menu and equipment. Your limits come from your HACCP plan and your market's rules, and every safety-critical standard is signed off by a food safety expert before it reaches a station.
Book a Standards Health Check- Receiving chilled and frozen deliveries
- Cold room, freezer, FIFO and date coding
- Dry store and allergen segregation
- Batch cooking to safe core temperature
- Allergen control in production
- Thawing frozen raw materials
- Blast chilling cooked food
- Hot holding and reheating
- Tray line portioning in the high-risk area
- Labelling: allergens, dates and batch
- Special diets and texture-modified meals
- Vehicle loading and transport temperature
- Handover at the receiving site
- End-of-shift clean-down
- Colour coding and high/low-risk separation
- Chemical dilution, use and storage
- Corrective action on a missed critical limit
- Traceability and mock recall
- Probe thermometer calibration
- Daily QA walk and log verification
- Hygiene entry and illness reporting
- Batch recipe and yield control
- Menu change: allergen review
- Inflight and transport carts
- Buffet and event holding
- Ice and drinks hygiene
- Waste, leftovers and returns
- Cold room or freezer failure
Who it helps
Owner / COO
Consistency you can see, margin you can protect, risk you can evidence.
GM / Operations
Fewer fires, and audit-ready every day.
HR / L&D
Faster ramp-up for every hire, every language.
Quality / Food safety
An evidence trail, not a filing cabinet.
Frontline staff
Know what good looks like, in my language.
Central kitchens & catering
Start where it hurts most
In a central kitchen one missed cooling time or one wrong label reaches every site the batch goes to. SOPhero puts your HACCP controls at the cooking line, blast chiller, tray line and dispatch bay as short steps your crew follow and log, in their language, and gives QA one place to see where a limit was missed and what was done.
SOPhero turns rules into operating steps. It is not legal advice.