White rice SOP

We aspire to be as transparent as possible in the Clipperverse food service operations. Rice accounts for a large number of food poisoning events worldwide. Here is how we intend to protect you if you buy a Teriyaki dinner food plate from the Clipper Galley Wednesday - Sunday, 5 - 8 PM 4472 SR 109 Pacific Beach WA 98571

Standard Operating Procedure (SOP) – White Rice Preparation, Cooling, Freezing & Distribution

Facility: Clipper Commissary & Clipper Galley Foodbus
Locations:

* Clipper Commissary: 45 Main St, Pacific Beach, WA
* Clipper Galley: 4472 SR 109, Pacific Beach, WA

Prepared By: Clipper Services LLC
Effective Date:05.24.2025
Reviewed By: Andrew

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Purpose

To ensure white rice is cooked, cooled, frozen, transported, thawed, and held safely in compliance with food safety standards.

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Required Equipment and Materials

* Commercial rice cooker
* Shock freezer
* Food-grade gloves
* Digital thermometer
* Labeled food-grade containers or freezer-safe bags
* Labels with product name, prep date, freeze date, and use-by date
* Commissary freezer and Galley support building freezer
* Clipper Galley support building refrigerator
* Clipper Galley onboard refrigerator

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Procedure

1. Cooking the Rice

1. Wash hands thoroughly and put on clean food-grade gloves.
2. Measure and rinse white rice according to recipe standards.
3. Add rice and water to the commercial rice cooker as per manufacturer instructions.
4. Cook rice fully until soft and no liquid remains.
5. Use a clean utensil to fluff rice and ensure even cooking.

2. Cooling the Rice (Rapid Chill)

1. Immediately transfer the hot rice into shallow pans no more than 2 inches deep.
2. Place pans into the shock freezer.
3. Cool rice rapidly to 41°F or below within 6 hours, with the first stage reaching 70°F within 2 hours.
4. Monitor and record temperatures with a digital thermometer.

3. Portioning and Labeling

1. Once chilled, portion rice into pre-labeled containers or freezer-safe bags 
2. Labels must include:

  * “White Rice”
  * Date cooked
  * Date frozen
  * “Use within 3 months”
3. Seal containers/bags and place immediately into the Commissary freezer.

4. Freezer Transfer

1. As needed transfer frozen rice portions to the freezer in the Clipper Galley support building at 4472 SR 109.
2. Log the transfer in the freezer inventory record.

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5. Thawing Procedure

1. On the morning of each day the foodbus is scheduled to open, kitchen staff will:

  * Remove one portion of frozen rice from the support building freezer.
  * Place it in the support building refrigerator to begin controlled thawing at 41°F or below.
2. In the afternoon when the dinner shift arrives:

  * Transfer the rice to the onboard refrigerator on the foodbus.
  * Keep rice cold (≤41°F) until ready to heat for service.

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6. Service Use

1. Heat rice to an internal temperature of 165°F before serving.
2. Hold hot rice at 135°F or higher if not served immediately.
3. Discard any leftover rice that was previously frozen and thawed.

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Food Safety Notes

* Never refreeze thawed rice.
* All cold-holding units must be monitored daily to ensure temperatures remain ≤41°F.
* Document all cooling, freezing, and thawing temperatures in the daily HACCP log.