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- Keeping the food protected from contamination and,
- If the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter).
- Provides instructions on the use of the equipment both prior to and during operation.
- Ensures workers recognise and manage associated hazards and risks involved.
- Provides a training document for workers both.
- Management Commitment & Approval
- Hazards & Risks
- Pre-Operation Inspection
- Operation Sequence
- Includes a Risk Assessment Form
- Document Sample
Hot & Cold Food Box SOP | Standard Operating Procedure
This Hot & Cold Food Box Standard Operating Procedure (SOP) covers the safe operation of non-electrical/non-mechanical hot and cold boxes for the transport of potentially hazardous food.
Potentially hazardous food means food that has to be kept at certain temperatures to minimise multiplication of any food-poisoning bacteria that may be present in the food or to prevent the formation of toxins in the food.
When you are transporting food, you need to consider two main food safety issues:
Hot & Cold Food Box SOP:
Hot & Cold Food Box Standard Operating Procedure Contents:
Ready to Use Hot & Cold Food Box SOP
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Your Standard Operating Procedure (SOP) is then ready for use and as a point of discussion at OHS Toolbox Talk meetings.
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