''Analisis Keterlaksanaan Standart Operational Procedure

 (SOP) Persiapan Bahan Hewani Di Imari Japanese Restaurant

     JW Marriott Hotel Surabaya’’

"Analysis of the Implementation of Standard Operational Procedures (SOP)

for Animal-Based Ingredient Preparation at Imari Japanese Restaurant

JW Marriott Hotel Surabaya"

Penelitian ini bertujuan mengevaluasi keterlaksanaan SOP persiapan bahan hewani sebagai titik kritis keamanan pangan (potentially hazardous foods) di Imari Japanese Restaurant, JW Marriott Hotel Surabaya. Data dikumpulkan melalui observasi dapur, studi dokumentasi, dan wawancara bersama Sous Chef, Demi Chef, serta Commis dengan berfokus pada tujuh tahapan persiapan bahan. Hasil penelitian menunjukkan keterlaksanaan SOP berjalan variatif akibat fenomena 'kompromi operasional'. Pada kondisi normal, tahapan thawing, trimming, cutting (menggunakan timbangan digital), dan penyimpanan di chiller operasional berjalan presisi sesuai standar bintang lima. Namun, saat terjadi lonjakan reservasi (peak hours), tekanan waktu penyajian (service time) memicu kelalaian staf. Hal ini berdampak pada pengabaian sanitasi alat (pisau dan talenan) serta kerapian area kerja yang berisiko memicu kontaminasi silang.

This study aims to evaluate the implementation of SOPs for the preparation of animal ingredients, a critical point in food safety (potentially hazardous foods) at Imari Japanese Restaurant, JW Marriott Hotel Surabaya. Data were collected through kitchen observations, documentation studies, and interviews with Sous Chefs, Demi Chefs, and Commis, focusing on seven stages of ingredient preparation. The results showed that SOP implementation varied due to the phenomenon of "operational compromise." Under normal conditions, the stages of thawing, trimming, cutting (using digital scales), and storage in the operational chiller were carried out precisely according to five-star standards. However, during peak hours, the pressure of serving time (service time) triggered staff negligence. This resulted in neglect of tool sanitation (knives and cutting boards) and work area tidiness, which risked cross-contamination.