Assessment of the Implementation of Standard Operating Procedures in Government-Owned Catering Establishments in Kaduna State, North West Nigeria

Standard operating procedures in catering establishments provide systematic guidance for ensuring food safety, consistency of service quality, and efficient kitchen management. In government-owned catering facilities in Nigeria, the implementation of formal SOPs is often neglected due to management gaps and inadequate staffing. This study assessed the implementation of standard operating procedures in government-owned catering establishments in Kaduna State, North West Nigeria. A descriptive survey design was adopted, with 14 government catering facilities including army canteens, university dining halls, and government resthouse kitchens selected through purposive sampling. Catering managers and kitchen supervisors were interviewed using structured questionnaires, and kitchen practices were assessed through direct observation checklists. Data were analysed using descriptive statistics and a compliance score index. Results showed that formal written SOPs were absent in 70 percent of facilities. Where SOPs existed, monitoring and enforcement were inconsistent. Food temperature recording, portion control documentation, and allergen management protocols were notably absent across most facilities. Staff turnover and lack of managerial accountability were cited as primary barriers to SOP implementation. The study recommends that the Kaduna State government engage food service management consultants to develop facility-specific SOPs and conduct structured orientation training for catering staff in all government establishments. Keywords: standard operating procedures, catering management, government establishments, Kaduna State, food service quality