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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:

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).

Hot & Cold Food Box SOP:

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.

Hot & Cold Food Box SOP Content:

Management Commitment & Approval
PPE
Hazards & Risks
Precautions
Pre-Operation Inspection
Operation Sequence
Cleaning
Includes a Risk Assessment Form

Ready to Use

Save time with our content rich, fully customisable templates.

Simply add your company details and read the document to ensure all elements are relevant to your business, identify the hazards using the Risk Assessment Form provided and make amendments as required.

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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