Sample result
Audio-to-Manual Converter for Restaurants
The owner asked this:«I recorded a 4-minute audio of my head cook explaining how fish gets received and stored. I want the manual.»
① Block A · the manual, in the audio's real order
FISH RECEIVING AND STORAGE · v1.0 · recorded by the head cook · validated by ☐ (pending)
Materials, gathered before starting: scale, probe thermometer, perforated trays, ice, labels.
| # | Step (as said in the audio) | Critical point |
|---|---|---|
| 1 | Weigh on the scale against the delivery note BEFORE signing | The gap gets written down; it is not argued with the driver |
| 2 | Probe thermometer in the thickest loin, not on the surface | 🔴 Rejection temperature — see SUPUESTO below |
| 3 | Check eyes and gills piece by piece | «Sunken eye, returned fish» — the audio's words |
| 4 | Perforated tray with ice below and above | 🔴 The fish never touches melt water |
| 5 | Label with date, supplier and receiver, and place by FIFO rotation | Feeds the inventory and the supplier's track record |
Warnings (outside the steps, so they get read): transport ice does not count as cold chain; an unperforated tray pools water and multiplies waste.
SUPUESTO: the audio says «make sure it comes in good and cold» and gives no figure. 4 °C is used as the receiving ceiling, taken from the local health regulation the house has posted in the walk-in — not from an industry average. If the regulation that applies in your city were stricter, this number changes and step 2 gets rewritten: confirm it with your food-safety advisor before publishing v1.1.
② Block B · the verification checklist
Observable, with a criterion, and markable during the shift in under 3 min.
| Observable point | Done-right criterion | Verdict |
|---|---|---|
| Delivery note with weight written | The gap is written and signed, not remembered | ☐ |
| Temperature log | There is a figure written with a time, not a checkmark | ☐ |
| Double-iced trays | Ice visible above and below, no standing water | ☐ |
| Complete labels | Date + supplier + receiver, all three | ☐ |
| Placement by FIFO rotation | Older stock in front; nothing undated at the back | ☐ |
«Do it well» is not a criterion: every row says what gets looked at and what counts as yes.
④ Its way into the Operations Manual
SOP-COC-07 · Fish receiving and storage · v1.0 · DRAFT — it belongs to Volume 1 · Kitchen of the Operations Manual. The kitchen and dishwashing assistant runs it, the head cook validates it and the head cook owns it: both role manuals cite it by its code. It is a sibling of SOP-COC-04 (protein receiving and base-stock cooling), already on the List: it gets cited, not repeated. And if Volume 0 sets a different receiving temperature ceiling, Volume 0 wins and Block A's ASSUMPTION closes with that number.
MASTER LIST (updated) — to paste into the Volume 1 conversation and into the central index:
| Code | Title | Version | Status | Owner | Volume |
|---|---|---|---|---|---|
| SOP-COC-07 | Fish receiving and storage | 1.0 | DRAFT | Head cook | Volume 1 · Kitchen |
| SOP-COC-04 | Protein receiving and base-stock cooling | (current) | cited | Head cook | Volume 1 · Kitchen |
The full example has 1 more part(s): you see them inside the library, with your account.