Personnel and Personnel Hygiene

SOP1: Employee health and personnel hygiene
SOP2: Hand wash
SOP3: Glove and equipment usage
SOP4: Sensate test methods
SOP5: Employees’ cafeteria
SOP6: Breaks
SOP7: Contact with blood and body deflection

Facility and Equipments

SOP8: Hygiene and sanitation of the equipments
SOP9: Washing machines-High temperature

• SOP9a: Washing machines 1: Temperature monitoring form
• SOP9b: Washing machines 2: Temperature monitoring form

SOP10: Washing machines –Chemical sanitation

• SOP10a Washing machines chemical monitoring form

SOP11: Hand wash

• SOP11a: Hand wash monitoring form

SOP12: Icebox usage
SOP13: Pest control
SOP14: Calibration of thermometer

• SOP14a: Thermometer calibration methods

SOP15: Usage of thermometer
SOP16: maintenance and repair of equipment.

Work-Flow of Foods

SOP17: Purchasing
SOP18: Receiving

• SOP18a: Receiving temperature

SOP19: Storage

• SOP19a: store temperature records of frozen foods
• SOP19b: Fridge temperature records
• SOP19c: Cold store temperature records

SOP20: Thawing of frozen foods
SOP21: Preparing of cold consumed foods
SOP22: Cooked foods
SOP23: Remaining temperature of foods before service. (In restaurants)
SOP24: Cooling of foods

• SOP24a: Cooling temperature

SOP25: Reheating of foods (remainders)

• SOP25a: Reheating temperatures

SOP26: Serving temperatures
SOP27: Transporting foods from kitchen to dining hall
SOP28: Food service

Consumer Communication

SOP29: Answering complaints related to foodborne diseases

• SOP29a: Foodborne disease event record form

SOP30: Expert responsible of physical contamination
SOP31: Visitors entrance
SOP32: Food safety in emergency case

Orientation Training of Employee

SOP33: New employee orientation

• SOP33a: New employee orientation and food safety control list

Food Safety and HACCP Training and Monitoring

SOP34: Food safety and HACCP training programme

• SOP34a: Annual training calender form
• SOP34b: Employee training plan
• SOP34c: Personnel task list

SOP35: Internal audit for constant quality development
SOP36: Food safety and HACCP affirmation programme
SOP37: Record and documentation

• Personal Hygiene In Food Premises
• What Is Cross-contamination, Its Sources And Preventative Ways?
• Food and Beverage Industry Will Appreciate New HACCP Module
• What are The Differences Betwen ISO 22000:2005 And HACCP?
• Seven Principles of HACCP and Potential Hazards
• What is HACCP? Pre-Requisite Programs and Benefits of HACCP