Example SOPs: Cellarman

Cellarman SOPs

Creating Standard Operating Procedures for your Cellarman work can be difficult and take time. That’s why we’ve created these example Cellarman SOPs so you can jumpstart your SOP creation process. We want to help you set up your Hospitality systems and processes by taking these sample SOPs and building out your own SOPs template library. By having all your Hospitality procedures in one place, your team will have the information they need at all times. Let’s look at some Cellarman SOP examples.

Cellarman SOP Examples

1. Cleaning and Sanitizing Equipment SOP: The purpose of this SOP is to ensure that all equipment used in the cellar, such as fermentation tanks, kegs, and hoses, are thoroughly cleaned and sanitized to maintain hygiene and prevent contamination. The scope of this SOP includes the regular cleaning and sanitization schedule, the use of appropriate cleaning agents, and the proper storage of cleaned equipment. The cellarman is responsible for implementing and overseeing this SOP. Reference SOPs include the Inventory Management SOP for tracking cleaning supplies and the Quality Control SOP for monitoring the effectiveness of cleaning procedures.

2. Beer Transfer and Filtration SOP: This SOP outlines the procedures for transferring beer from fermentation tanks to conditioning tanks or kegs, as well as the filtration process to remove any sediment or impurities. The purpose of this SOP is to ensure the smooth and efficient transfer of beer while maintaining its quality and consistency. The scope of this SOP includes the use of appropriate transfer and filtration equipment, monitoring of beer levels and pressures, and documentation of transfer and filtration records. The cellarman is responsible for executing this SOP. Reference SOPs include the Quality Control SOP for monitoring beer quality during transfer and the Maintenance and Calibration SOP for ensuring the proper functioning of transfer and filtration equipment.

3. Yeast Management SOP: This SOP focuses on the proper handling and management of yeast used in the fermentation process. The purpose of this SOP is to maintain the health and viability of yeast, which is crucial for consistent fermentation and flavor development. The scope of this SOP includes yeast propagation, pitching rates, temperature control, and yeast storage. The cellarman is responsible for implementing and monitoring this SOP. Reference SOPs include the Fermentation Control SOP for monitoring fermentation parameters and the Quality Control SOP for yeast viability testing.

4. Inventory Management SOP: The purpose of this SOP is to establish a systematic approach to managing inventory in the cellar, including raw materials, packaging materials, and finished products. The scope of this SOP includes inventory tracking, stock rotation, and ordering procedures. The cellarman is responsible for maintaining accurate inventory records, conducting regular stock checks, and coordinating with suppliers. Reference SOPs include the Purchasing and Receiving SOP for receiving and inspecting incoming inventory and the Quality Control SOP for monitoring inventory quality.

5. Safety and Emergency Procedures SOP: This SOP outlines the safety protocols and emergency procedures to be followed in the cellar to ensure the well-being of employees and prevent accidents. The purpose of this SOP is to minimize risks and provide guidelines for handling emergencies such as spills, equipment malfunctions, or fire incidents. The scope of this SOP includes personal protective equipment (PPE) requirements, evacuation plans, and reporting procedures. The cellarman is responsible for training employees on safety protocols, conducting regular safety inspections, and maintaining safety equipment. Reference SOPs include the Hazardous Material Handling SOP for proper handling and storage of chemicals and the Maintenance and Calibration SOP for equipment safety checks.

6. Quality Control SOP: This SOP outlines the procedures for monitoring and maintaining the quality of beer throughout the production process. The purpose of this SOP is to ensure that the final product meets the desired taste, aroma, and appearance standards. The scope of this SOP includes sensory evaluation, laboratory testing, and record-keeping of quality parameters. The cellarman is responsible for conducting regular quality checks, analyzing data, and implementing corrective actions if necessary. Reference SOPs include the Cleaning and Sanitizing Equipment SOP for maintaining cleanliness standards and the Yeast Management SOP for yeast viability testing

Cellarman SOP Templates

Looking for SOP templates for your Cellarman work? We’ve got you covered. You can build out your company SOPs using the sample SOP information above (added to our template) or our team can put together a starter SOPs template based on your Cellarman work. Get in touch if you’ve got questions about the quickest way to build out your Hospitality SOPs library.