SOP 01.

Supplier Letter for HACCP

SOP 02 Receiving and Deliveries

SOP 03 Product Quality at Receiving

SOP 04 Transporting of Food

SOP 05 Controlling Time and Temperature

SOP 06 Cooking Temperature of PHF

SOP 07 Holding Hot and Cold Food

SOP 08 Reheating Food

SOP 09 Thawing

SOP 10 Chilling

SOP 11 Personal Hygiene

SOP 12 Hand Washing and Hand Wash Station

SOP 13 Staff Potential Contagious Sickness

SOP 14 Employee Uniform Cleanliness

SOP 15 Serving Food

SOP 16 Using Suitable Utensil When Handling RTE

SOP 17 Beverage Garnish

SOP 18 Mini Bar Item Control

SOP 19 Using and Calibrating Thermometer

SOP 20 Employee Hygiene Training

SOP 21 Employee Health Follow Up

SOP 22 Storing and Using Poisonous and Toxic Chemical

SOP 23 Fruit and Vegetables Decontamination

SOP 24 Food Allergen

SOP 25 Dish Washing Machine

SOP 26 Manual Cleaning and Sanitizing

SOP 27 Cleaning and Segregation Garbage

SOP 28 Cleaning Schedule

SOP 29 Cleaning Ceiling and Pipe at Food Area

SOP 30 Cleaning Chiller and Freezer

SOP 31 Date Marking and Labelling of PHF

SOP 32 Ice Machine

SOP 33 Handling Food Recall

SOP 34 Pest Control

SOP 35 Understanding Food Poisoning

SOP 36 Preventing FBI from Chemical Contamination

SOP 37 Ambient and Dry Storage

SOP 38 Manual Cleaning

SOP 39 Food Storage in Refrigerator and Freezer

SOP 40 Preventing Cross Contamination

SOP 41 Customer complaint handling

SOP 42 Food hygien team responsibility

 SOP 01 SUPPLIER CONTROL
PURPOSE : To prevent foodborne illness by ensuring that all food supply in our Hotel are properly
controlled by our selected suppliers.

PROCEDURE :

1. All Potential Hazardous Food supplier should be documented by Purchasing department and
inform to Receiving office.

2. Potential Hazardous Food supplier shall be audited regularly. New supplier is audited before
become our approved supplier.

3. Suppliers must agree to “Minimum Requirements for All Deliveries of Supplies”.

4. Purchasing send the minimum requirement letter and questionnaires to all our suppliers or
new suppliers.

5. Get their Certification from Local Government and HACCP certification if any.

6. Collect all information’s, Certificates, CoA (certificates of analysis) of product from our
suppliers and files them properly. CoA from supplier is up date regularly.

Ensure that we select suppliers who are the most in Hygiene and/or HACCP Compliances

MONITORING :

1. Supplier performance monitor biyearly based on supplier audit and delivery performance.

RECORD :

1. Minimum Requirements for All Deliveries of Supplies

2. Supplier Visit Checklist

3. Potential Hazardous Food Approved Supplier List

 4.

SOP 02 RECEIVING & DELIVERIES

PURPOSE : To ensure that all food is received fresh and safe when it enters the foodservice
operation and to transfer food to proper storage as quickly as possible.

PROCEDURE :

1. Schedule deliveries to arrive at designated times during operational hours ( 9 – 11 am for

fresh product and 1 – 3 pm for dry product)

2. Organize freezer and refrigeration space, loading docks, and store rooms before deliveries.

3. Gather product specification lists and purchase orders, temperature logs, calibrated
thermometers, pens, flashlights, and clean loading carts before deliveries.

4. Compare delivery invoice against products ordered and products delivered.

5. Keep receiving area clean and well lighted.

6. Do not touch ready-to-eat foods with bare hands.

7. Check internal food temperature and truck temperature, prior to unloading.

8. Foods will be marked with the date arrival or the “use by” date and mark accordingly upon
receipt.

9. Transfer foods to their appropriate locations as quickly as possible with maximum 30

minutes in Receiving Area.

MONITORING:

1. Inspect the delivery truck when it arrives to ensure that it is clean, free of putrid odors,
and organized to prevent cross contamination. Be sure refrigerated foods are delivered on a
refrigerated truck.

2. Confirm vendor name, day and time of delivery before accepting delivery.

3. Check frozen foods to ensure that they are all frozen solid and show no signs of thawing
and refreezing, such as the presence of large ice crystals or liquids on the bottom of cartons.

4. Check the temperature of refrigerated foods.

a. For fresh meat, fish, and poultry products, insert a clean and sanitized
thermometer into the center of the product to ensure a temperature is standard (refer to
SOP 03)
 b. For packaged products, insert a food thermometer between two packages being
careful not to puncture the wrapper. If the temperature exceeds 5 ºC, it may be necessary to
take the internal temperature before accepting the product.

c. Frozen food temperature refer to SOP 03.

6. Check dates of milk, eggs, and other perishable goods to ensure safety and quality.

7. Check the integrity of food packaging.

8. Check the cleanliness of crates and other shipping containers before accepting products.

9. Rejection Food based on truck inspection, integrity of packaging, food quality and temperature.

RECORD :

1. Delivery Control Form

 SOP 03 PRODUCT QUALITY at RECEIVING
PURPOSE : To ensure that all food received are in quality that our Hotel is looking for in order to
preserve the healthiness of our customer and our food quality standard.

PROCEDURE :

1. Recognize the Food quality requested by our Hotel

2. Follow the Requirement of this quality chart

3. Ensure all Purchases are on line with this quality chart

4. Ensuring upon receiving that all supply follow this quality chart

5. Return non conformity product to the supplier at the loading dock- does not admit any
defected product.

6. In case of doubt, ask qualify supervisor to help you

7. Use proper Thermometer to check food Temperature

8. Give attention to the delivery and take care straight away of the sensitive item who can give
foodborne illness.

9. Store straight away the food product

Vegetables:

1. Fresh from the farm.

2. Roots Vegetables requirement :
3. Should be clean and free from excess soil.
4. Should be firm round and free from pests and disease.

Other Vegetables:

1. Fresh
2. Leaves bright and crisp
3. Heads of sprouts and cauliflower should be firm and not open
4. Blanched stems should be free from dirt and firm to touch, not limp.
5. Peas and beans should be crisp, not too large and not excessively full; beans should not
be old or stringy.
6. Delivery must be done by Refrigerated Truck and with inside temperature of 5˚C,
Acceptable Level at 7˚C

7. Fresh Fish:
 1. Appearance should be Fresh – Eyes Round – Scale well attached to the skin – Gills
need to be red and free of liquid.

2. No Bad Odor

3. Firm texture

4. Size and weight must respect to order as much as possible

5. Origin of fish if imported must be attached to the packaging

6. If any defect, the fish will be rejected

7. Packaging: Deliver under ice, fish should be store between 1°C and 2°C on clean and
immaculate Styrofoam box.

Delivery must be done by Refrigerated Truck and with inside temperature of max. 5˚C.

The fish must be covered with Ice crush, Inside Product temperature must be between 0˚C to 5˚C.

Frozen Fish:

1. Label must be on each packaging product – included the Origin of the pieces -

2. No partial defrost

3. Packaging must be free of damages and respecting the original one

4. The shelf life must be at minimum of 6 months

5. The product temperature must be at -18°C – Acceptable level -15°C

The delivery must be in freezer Truck with a temperature of -18°C – Acceptabl

Fresh Seafood:

1. Appearance should be fresh

2. The product should not be sticky on hand

3. Label must be on each packaging product – included the Origin of the pieces –

4. No Bad Odor

5. No liquid produced by the items

6. Shellfish must be close and clean

7. Packaging must be free of damages

8. Packaging: Deliver under ice, fish should be store between 1°C and 2°C on clean and immaculate
Styrofoam box

The delivery must be in Refrigerated Truck under 5°C e level -15°C

Fresh Meat:

1. Appearance should be fresh

2. No Bad Odor,

3. Firm texture

4. For beef the color must be a good dark red

5. Packaging: must free of damage and without direct air contact

6. Origin of meat if imported must be attached to the packaging

7. If any defect, the meat will be rejected

8. Size and weight must respect to order as much as possible

9. The delivery must be in Refrigerated Truck under 5°C. Inside Product temperature must be
between 2˚C to 4˚C.

Frozen Meat:

1. Label must be on each packaging product – included the Origin of the pieces –

2. No partial defrost

3. Packaging must be free of damages and respecting the original one

4. The shelf life must be at minimum of 6 months

5. The product temperature must be at -18°C – Acceptable level -15°C

The delivery must be in freezer Truck with a temperature of -18°C – Acceptable level -15°C

Frozen Products:

1. Label must be on each packaging product – included the Origin of the pieces –

2. No partial defrost

3. Packaging must be free of damages and respecting the original one

4. The shelf life must be at minimum of 6 months

5. The product temperature must be at -18°C – Acceptable level -15°C

The delivery must be in freezer Truck with a temperature of -18°C – Acceptable level -15°C

Please take note of the following issues:

• All label of each product will be collected to fulfill our HACCP program and for the
traceability of each of those products, related information should be documented in Delivery
Control Form

• Each time of delivery, the temperature and orderliness of the truck will be recorded and
keeping in Food Hygiene files for at least one (1) year.

• RECORD :

• No Record
 •

SOP 04 TRANSPORTING OF FOOD

PURPOSE : To prevent foodborne illness by ensuring that food temperatures are maintained during
tPROCEDURE :

1. Transporting food is including transportation from kitchen to function room, restaurant,

outside hotel area, and remote site.

2. Keep frozen foods frozen during transportation.

3. Maintain the temperature of refrigerated, potentially hazardous foods at 05 ºC or below

4. Hot cooked foods that are transported hot at 63 ºC or above.

5. Use only food carriers for transporting food

6. Prepare the food carrier before use:

• Ensure that all surfaces of the food carrier are clean and free from pest infestation

• Wash, rinse, and sanitize the interior surfaces.

• Ensure that the food carrier is designed to maintain cold food temperatures at 5 ºC and hot
food temperatures at 63 ºC or above.

ransportation and contamination is prevented

PROCEDURE :

7. Place a calibrated stem thermometer in the warmest part of the carrier if used for transporting
cold food, or the coolest part of the carrier if used for transporting hot food. Make sure temperature
display installed and working properly

8. Pre-heat or pre-chill the food carrier according to the manufacturer’s recommendations.

9. Store food in containers suitable for transportation. Containers should be:

· Rigid and sectioned so that foods do not mix

· Tightly closed to retain the proper food temperature

· Nonporous to avoid leakage

· Easy-to-clean or disposable

· Approved to hold food

10. Place food containers in food carriers and transport the food in clean trucks, if applicable, to
remote sites as quickly as possible (for transportation to remote site or outside hotel area)

MONITORING:

1. Check the air temperature of the food carrier to ensure that the temperature suggested by the
manufacturer is reached prior to placing food into it.

2. Check the internal temperatures of food using a calibrated thermometer before placing it into the
food carrier.

RECORD :

No Record
 SOP 05 Controlling Time & Temperatures During
Preparation
PURPOSE : To prevent foodborne illness by limiting the amount of time that potentially hazardous
foods are held in the temperature danger zone during preparation.

PROCEDURE :

1. Separate raw foods from ready-to-eat foods by keeping them in separate containers until
ready to use and by using separate dispensing utensils.

2. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut fruits, to 5°C or
below before combining with other ingredients.

3. Prepare foods as close to serving times as the menu will allow.

4. Prepare food in small batches.

5. Limit the time for preparation of any batches of food so that ingredients are not at room
temperature for more than 30 minutes before cooking, serving, or being returned to the
refrigerator.

6. If potentially hazardous foods are not cooked or served immediately after preparation,
quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP.

7. Monitoring :

8. 1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.

9. 2. Take at least two internal temperatures from each pan of food at various stages of
preparation.

10. 3. Monitor the amount of time that food is in the temperature danger zone. It should not
exceed 4 hours.

11. Record :

12. 1. Food at Room temperature control

 13.

SOP 06 Cooking PHF

PURPOSE : To prevent foodborne illness by ensuring that all foods are cooked to the appropriate
internal temperature.

PROCEDURE :

1. Preheat all ovens before placing food in them to ensure food temperatures are
achieved rapidly.

2. Ensure all frozen food items are completely thawed before cooking.

3. Achieved Internal Core temperatures should be checked and recorded for at least 2
food types per menu period.

4. If a recipe contains a combination of meat products, cook the product to the highest
required temperature.

5. Internal cooking temperature as following :

a. 63 ºC for 15 seconds

• Seafood, beef, and pork

• Eggs cooked to order that are placed onto a plate and immediately served

• b. 69 ºC for 15 seconds

• · Ground products containing beef, pork, or fish

• · Fish nuggets or sticks

• · Eggs held on a steam table

• · Cubed or Salisbury steaks

• c. 74 ºC for 15 seconds

• · Poultry

• · Stuffed fish, pork, or beef

• · Pasta stuffed with eggs, fish, pork, or beef (such as lasagna or manicotti)

• d. 56ºc for 15 seconds

• · Fresh, frozen, or canned fruits and vegetables that are going to be held on a steam table or
in a hot box
 • e. Food cooked in microwave ; 74 C for 15 seconds

• MONITORING:

• 1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.

• 2. Avoid inserting the thermometer into pockets of fat or near bones when taking internal
cooking temperatures.

• 3. Take at least two internal temperatures from each batch of food by inserting the
thermometer into the thickest part of the product which usually is in the center.

• 4. Take at least two internal temperatures of each large food item, such as a turkey, to
ensure that all parts of the product reach the required cooking temperature.

• RECORD :

• 1. Cooking Temperature Control

1. Panaskan oven sebelum menempatkan semua makanan di dalamnya untuk memastikan suhu makanan yang
dicapai dengan cepat .
2. Pastikan semua item makanan beku benar-benar dicairkan sebelum dimasak .
3. Meraih suhu internal inti harus diperiksa dan dicatat selama minimal 2 jenis makanan per periode
menu .
4. Jika resep mengandung kombinasi produk daging , masak produk pada suhu yang diperlukan
tertinggi .
5. suhu memasak internal sebagai berikut :
a . 63 ºC selama 15 detik
6 Seafood , daging sapi, dan babi
7Telur yang dimasak dengan urutan yang ditempatkan ke piring dan segera disajikan
8 b . 69 ºC selama 15 detik
9 produk tanah yang mengandung daging sapi, babi , atau ikan
10 nugget ikan atau tongkat
11 Telur diadakan pada meja uap
12 dadu atau Salisbury steak
13 c . 74 ºC selama 15 detik
14 Unggas
15 Stuffed ikan , daging babi , atau daging sapi
Pasta diisi dengan telur , ikan , daging babi , atau daging sapi ( seperti lasagna atau manicotti )
16 d . 56ºc selama 15 detik
17 segar , beku , atau buah-buahan dan sayuran yang akan diselenggarakan pada meja uap atau dalam
kotak panas kalengan
18 e . Makanan yang dimasak di microwave ; 74 C selama 15 detik
19 MONITORING :
20 1. Gunakan bersih , dibersihkan , dan dikalibrasi penyelidikan termometer , sebaiknya termokopel .
21. Hindari memasukkan termometer ke dalam kantong tulang lemak atau dekat ketika mengambil
suhu memasak internal.
23. Ambil setidaknya dua suhu internal dari setiap batch makanan dengan memasukkan termometer
ke dalam bagian paling tebal dari produk yang biasanya di tengah .
24. Ambil setidaknya dua suhu internal masing-masing item makanan besar , seperti kalkun , untuk
memastikan bahwa semua bagian dari produk mencapai suhu memasak yang diperlukan .
RECORD :
1. Memasak control temperature
 •

SOP 07 Holding Hot and Cold PHF

PURPOSE : To prevent food borne illness by ensuring that all potentially hazardous foods are held
under the proper temperature.

PROCEDURE :

A. For hot foods held for service:

1. Verify that the air/water temperature of any unit is at 63 ºC or above before use.

2. Reheat foods in accordance with the Reheating for Hot Holding SOP.

3. All hot potentially hazardous foods should be 63 ºC or above before placing the food out for
display or service.

4. Take the internal temperature of food before placing it on a steam table or in a hot holding
unit and at least every 2 hours thereafter.

5. Discard food after display for 4 hours regardless the temperature.

B. For cold foods held for service:

1. Verify that the air temperature of any unit is at 5 ºC or below before use.

2. Chill foods, if applicable, in accordance with the Cooling Potentially Hazardous Foods SOP.

3. All cold potentially hazardous foods should be 5 ºC or below before placing the food out for
display or service.

4. Take the internal temperature of the food before placing it onto any salad bar, display
cooler, or cold serving line and at least every 2 hours thereafter.

5. Discard food after display for 2 hours regardless the temperature.

C. For cold foods in storage:

1. Take the internal temperature of the food before placing it into any walk-in cooler or reach-
in cold holding unit.

2. Chill food in accordance with the Cooling Potentially Hazardous Foods SOP if the food is not
5 ºC or below.

3. Verify that the air temperature of any cold holding unit is at 5 ºC or below before use and at
least every 4 hours thereafter during all hours of operation.
 4. MONITORING

5. 1. Use a clean, sanitized, and calibrated probe thermometer to measure the temperature of
the food.

6. 2. Take temperatures of foods by inserting the thermometer near the surface of the product,
at the thickest part, and at other various locations.

7. 3. Take temperatures of holding units by placing a calibrated thermometer in the coolest

part of a hot holding unit or warmest part of a cold holding unit.

RECORD

1. Hot Holding Temperature Control

2. Cold Holding Temperature Control

PROSEDUR:
A. Untuk makanan panas diadakan untuk layanan:
1. Pastikan bahwa suhu udara / air setiap unit di 63 ºC atau di atas sebelum digunakan.
2. Panaskan makanan sesuai dengan Pemanasan kembali untuk Hot Induk SOP.
3. Semua makanan panas yang berpotensi berbahaya harus 63 ºC atau di atas sebelum menempatkan makanan
untuk tampilan atau layanan.
4. Ambil suhu internal makanan sebelum menempatkannya di atas meja uap atau dalam unit holding panas dan
setidaknya setiap 2 jam setelahnya.
5. Buang makanan setelah layar selama 4 jam tanpa suhu.
B. Untuk makanan dingin diadakan untuk layanan:
1. Pastikan bahwa suhu udara unit apapun di 5 ºC atau di bawah sebelum digunakan.
2. Chill makanan, jika berlaku, sesuai dengan pendingin berpotensi berbahaya makanan SOP.
3. Semua dingin makanan yang berpotensi berbahaya harus 5 ºC atau di bawah sebelum menempatkan makanan
untuk tampilan atau layanan.
4. Ambil suhu internal makanan sebelum menempatkannya ke setiap salad bar, layar dingin, atau garis melayani
dingin dan setidaknya setiap 2 jam setelahnya.
5. Buang makanan setelah layar selama 2 jam tanpa suhu.
C. Untuk makanan dingin dalam penyimpanan:
1. Ambil suhu internal makanan sebelum menempatkannya ke setiap walk-in pendingin atau mencapai-di unit
holding dingin.
2. Chill makanan sesuai dengan pendingin berpotensi berbahaya makanan SOP jika makanan tidak 5 ºC atau di
bawah.
3. Pastikan bahwa suhu udara dari setiap satuan holding dingin pada 5 ºC atau di bawah sebelum digunakan dan
setidaknya setiap 4 jam sesudahnya selama semua jam operasi.
4. MONITORING
5. 1. Gunakan bersih, dibersihkan, dan dikalibrasi penyelidikan termometer untuk mengukur suhu makanan.
6. 2. Ambil suhu makanan dengan memasukkan termometer dekat permukaan produk, di bagian paling tebal,
dan di berbagai lokasi lain.
7. 3. suhu Ambil memegang unit dengan menempatkan termometer dikalibrasi di bagian paling keren dari unit
holding panas atau bagian terpanas dari unit holding dingin.
REKOR
1. Panas Memegang Temperature Control
2. Dingin Memegang Temperature Control
 SOP 08 Reheating PHF
PURPOSE : To prevent foodborne illness by ensuring that all foods are reheated to the appropriate
internal temperature.

PROSEDUR :
1. Panaskan produk berikut 75 ºC selama 15 detik :
a . Setiap makanan yang dimasak , didinginkan , dan dipanaskan untuk memegang panas
b . Sisa dipanaskan untuk memegang panas
c . Produk yang terbuat dari sisa-sisa makanan , seperti sup
d . Dimasak , makanan olahan yang telah didinginkan sebelumnya
2. Panaskan makanan untuk memegang panas dengan cara berikut jika menggunakan oven microwave :
a . Panas diproses , siap - saji dari paket atau bisa untuk setidaknya 75 ºC selama 15 detik
PROSEDUR :
b . Sisa panas untuk 74 º C selama 15 detik
c . Putar ( atau aduk ) dan penutup makanan sementara pemanas
d . Memungkinkan untuk duduk selama 2 menit setelah pemanasan
3. Panaskan semua makanan cepat .
4. Buang jika tidak dikonsumsi setelah 2 jam .
5. Sajikan makanan dipanaskan segera atau transfer ke unit holding panas yang tepat .
6. PEMANTAUAN :
7. 1. Gunakan bersih , dibersihkan , dan dikalibrasi penyelidikan termometer .
8. 2. Ambil setidaknya dua suhu internal dari masing-masing pan makanan .

REKOR
1. Pemanasan kembali Temperature Control

PROCEDURE :

1. Reheat the following products to 75 ºC for 15 seconds:

a. Any food that is cooked, cooled, and reheated for hot holding

b. Leftovers reheated for hot holding

c. Products made from leftovers, such as soup

d. Precooked, processed foods that have been previously cooled

2. Reheat food for hot holding in the following manner if using a microwave oven:

a. Heat processed, ready-to-eat foods from a package or can to at least 75 ºC for 15 seconds

PROCEDURE :

b. Heat leftovers to 74 ºc for 15 seconds

c. Rotate (or stir) and cover foods while heating

d. Allow to sit for 2 minutes after reheating

3. Reheat all foods rapidly.

4. Discard if not consumed after 2 hours.

 5. Serve reheated food immediately or transfer to an appropriate hot holding unit.

6. MONITORING:

7. 1. Use a clean, sanitized, and calibrated probe thermometer.

8. 2. Take at least two internal temperatures from each pan of food.

RECORD

1. Reheating Temperature Control

 2.

SOP 09 Thawing Procedure

PURPOSE : To ensure all frozen goods are thawed thoroughly and safely to minimise cross
contamination risks to other foods and allow for effective heating in the cooking process.

PROSEDUR
A. Thaw makanan beku dalam lemari es pada suhu pada atau di bawah 5 ° C.
1. paket Tempat makanan beku dalam panci sehingga jus tidak dapat menetes pada makanan lain.
2. Ubah pan menetes ketika cairan terlihat dalam panci.
3. Berikan waktu yang cukup untuk pencairan. Sebuah jumlah kecil dari makanan dapat mencair dalam satu
hari, sementara produk besar seperti kalkun bisa memakan waktu beberapa hari.
4. Tempatkan makanan di rak terendah kulkas.
5. Letakkan tag pencairan untuk menunjukkan proses pencairan
B. Thaw makanan beku sebagai bagian dari proses memasak.
1. Metode ini biasanya digunakan untuk produk-produk seperti roti beku, nugget, pizza, lasagna, cabai, sup, dan
sayur-sayuran.
2. Langsung dari Frozen untuk dimasak tanpa proses pencairan.
C. Untuk microwave pencairan, makanan harus dimasak segera dan suhu diperiksa pada akhir proses memasak,
yang tidak melebihi 2 jam.
D. Untuk pencairan di air, memeriksa suhu makanan setiap 30 menit. Waktu pencairan maksimum adalah 4 jam.
1. Periksa suhu makanan dengan termometer bersih, dibersihkan, dan dikalibrasi.
2. Periksa suhu air dengan termometer bersih, dibersihkan, dan dikalibrasi jika air dingin digunakan untuk
pencairan.
3. Masak makanan langsung setelah pencairan.
4. Rencana di muka dan memberikan waktu yang cukup untuk defrost semua makanan benar-benar.
5. pernah defrost makanan pada suhu kamar atau dalam air panas.
MONITOR
1. Periksa suhu makanan selama proses pencairan menggunakan termometer inframerah atau dikalibrasi berasal
termometer.
2. Untuk pencairan sebagai bagian dari proses memasak, suhu harus diperiksa karena mereka akan untuk
memasak. Makanan harus dipanaskan sampai suhu titik akhir memasak dalam waktu 2 jam.
3. Untuk kulkas pencairan, memeriksa suhu pada akhir proses pencairan. Jika unit pendingin bekerja dengan
baik, makanan tidak akan melebihi 5˚C.
4. Rekam suhu dan waktu suhu diperiksa.
5. Mengambil tindakan korektif jika suhu pencairan yang tepat makanan tidak terpenuhi.
REKOR
1. Pencairan Prosedur pengendalian

PROCEDURE

A. Thaw frozen food in the refrigerator at a temperature at or below 5°C.

1. Place packages of frozen food in a pan so that juices cannot drip on other foods.

2. Change the drip pan when liquid is visible in the pan.

3. Allow adequate time for thawing. A small quantity of food may thaw in one day, while a
large product such as a turkey may take several days.

4. Place food at the lowest shelves of refrigerator.

5. Put thawing tag to indicate thawing process

B. Thaw frozen food as part of the cooking process.

1. This method typically is used for products such as frozen patties, nuggets, pizza, lasagna,
chili, soup, and vegetables.

2. Directly from Frozen to be cooked without any thawing process.

C. For microwave thawing, food should be cooked immediately and temperature checked at the end
of the cooking process, which should not exceed 2 hours.

D. For thawing in running water, check the temperature of the food every 30 minutes. Maximum
thawing time is 4 hours.

1. Check food temperatures with a clean, sanitized, and calibrated thermometer.

2. Check the water temperature with a clean, sanitized, and calibrated thermometer if cold
running water is used for thawing.

3. Cook food directly after thawing.

4. Plan in advance and allow sufficient time to defrost all foods completely.

5. NEVER defrost food at room temperature or in hot running water.

MONITOR

1. Check temperature of food during the thawing process using an infrared thermometer or a
calibrated stemmed thermometer.

2. For thawing as part of the cooking process, temperatures should be checked as they would
be for cooking. Food should be heated to the endpoint cooking temperature within 2 hours.

3. For refrigerator thawing, check the temperature at the end of the thawing process. If the
refrigeration unit is working properly, the food will never exceed 5˚C.

4. Record the temperature and the time the temperature is checked.

5. Take corrective action if appropriate thawing temperature of the food is not met.

RECORD

1. Thawing Procedure control

 2.

SOP 10 Chilling Procedure for Hot Food

PURPOSE : To ensure food is cooled quickly and thoroughly to minimise time that food is held in the
Temperature Danger Zone (5° - 63°C).

PROSEDUR
Setiap makanan yang dimasak Harus mengikuti sistem Chilling dan waktu set untuk memastikan bahwa
makanan tidak akan berkembang
bakteri dan dengan ukuran ini kita perlu memastikan pertumbuhan bakteri di bawah kendali kami.
Metode Pendinginan dapat menggunakan ledakan Chiller atau mandi air es.
1. Hal ini tidak memungkinkan untuk makanan panas dingin dalam lemari es atau suhu zona bahaya.
2. Makanan Semua panas harus menyelam ke dalam wadah yang dangkal untuk tercepat proses.
3. Tempatkan dalam wadah yang lebih besar dengan Ice Cube.
4. Rendam secara teratur untuk memastikan bahwa di tengah akan mendapatkan dingin pada saat yang sama dari
samping.
5. Pastikan bahwa suhu dari atas 63C akan 21C dalam waktu kurang dari 2 jam.
PROSEDUR
6. Pastikan bahwa suhu dari 21C akan di bawah 5˚C dalam waktu kurang dari 2 jam.
7. Re-merakit semua makanan dalam wadah yang sama, Tutup dan menempatkan label di atasnya
8. Tempat ke chiller.
9. Setiap persiapan dilakukan terlebih dahulu harus diidentifikasi:
• Jenis Produk
• Jumlah produk
• tanggal Persiapan
• Nama staf yang telah membuat
• MONITOR
Suhu makanan • 1. Periksa dan waktu selama proses dingin
REKOR
1. Pendinginan Pengendalian makanan panas

PROCEDURE

Any cooked food Must follow the Chilling system and timing set to ensure that any food will not be
developing

bacteria and by this measure we need to ensure the bacteria growth in under our control.

Chilling method could be use Blast Chiller or Ice water bath.

1. It is not allow to chilling hot food in refrigerator or temperature danger zone.

2. All hot food needs to be dived into shallow container to fastest the process.

3. Place in a bigger container with Ice Cube.

4. Soak regularly to ensure that in the middle will get cold on the same time than the side.

5. Ensure that the temperature from above 63˚C going to 21˚C in less than 2 Hours.

PROCEDURE

6. Ensure that the temperature from 21˚C is going to under 5˚C in less than 2 Hours.
 7. Re-assemble all food in the same container, Cover it and place the label on it

8. Place into the chiller.

9. Each preparation done beforehand must be identifiable:

• Product type

• Quantity of product

• Preparation date

• Name of the staff who have made it

• MONITOR

• 1. Check food temperature and time during chilling process

RECORD

1. Chilling Hot Food Control

SOP 11 Personal Hygiene

PURPOSE : To prevent contamination of food by food handler and their habit

PROCEDURE :

PROSEDUR:
1. Laporan untuk bekerja dalam kesehatan yang baik, bersih, dan mengenakan pakaian bersih.
2. Perubahan apron ketika menjadi kotor.
3. Cuci tangan dengan benar, sering, dan pada waktu yang tepat.
4. Jauhkan kuku dipangkas, mengajukan, dan dipelihara sehingga ujung-ujungnya dibersihkan dan tidak kasar.
5. Hindari memakai kuku buatan dan cat kuku.
6. Jangan memakai perhiasan kecuali cincin polos seperti cincin kawin.
7. Mengobati dan perban luka dan luka segera. Ketika tangan diperban, sarung tangan pakai harus dipakai.
8. Gunakan warna cerah dari plester untuk menutupi luka.
9. Tutup lesi berisi nanah dengan perban. Jika lesi pada tangan atau pergelangan tangan, tutup dengan penutup
kedap air seperti pondok jari atau kios dan sekali pakai sarung tangan.
10. Makan, minum, menggunakan tembakau, atau mengunyah permen karet hanya di daerah istirahat yang
ditunjuk di mana makanan atau kontak makanan permukaan mungkin tidak terkontaminasi.
11. Rasa makanan cara yang benar:
• Tempatkan sejumlah kecil makanan ke dalam wadah terpisah.
• Langkah jauh dari terkena makanan dan kontak makanan permukaan.
• Gunakan sendok teh untuk mencicipi makanan. Lepaskan sendok teh digunakan dan kontainer ke ruang
hidangan. Tidak pernah menggunakan kembali sendok yang telah digunakan untuk mencicipi.
• Cuci tangan segera.
12. Kenakan pembatasan rambut yang cocok dan efektif saat di dapur.
13. Pisau dan sarung tangan sekali pakai tidak akan terjadi di saku apapun.
MONITORING
Manajer atau supervisor harus memantau pelaksanaan SOP ini di daerah masing-masing.

1. Report to work in good health, clean, and dressed in clean attire.

 2. Change apron when it becomes soiled.

3. Wash hands properly, frequently, and at the appropriate times.

4. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not
rough.

5. Avoid wearing artificial fingernails and fingernail polish.

6. Do not wear any jewelry except for a plain ring such as a wedding band.

7. Treat and bandage wounds and sores immediately. When hands are bandaged, single use
gloves must be worn.

8. Use bright color of plaster to cover wounds.

9. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover with
an impermeable cover such as a finger cot or stall and a single-use glove.

10. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food
contact surfaces may not become contaminated.

11. Taste food the correct way:

• Place a small amount of food into a separate container.

• Step away from exposed food and food contact surfaces.

• Use a teaspoon to taste the food. Remove the used teaspoon and container to the dish
room. Never reuse a spoon that has already been used for tasting.

• Wash hands immediately.

12. Wear suitable and effective hair restraints while in the kitchen.

13. Knife and disposable gloves shall not be place in any pocket.

MONITORING

Manager or supervisor should monitor the implementation of this SOP in their respective
area.

SOP 12 Washing Hand and Hand Washing Station

PURPOSE : To prevent foodborne illness by contaminated hands and provide hand washing facility
to support hand washing

PROCEDURE :

PROSEDUR:
1. Pasang tanda mencuci tangan atau poster dalam bahasa yang dimengerti oleh semua penangan makanan dekat
semua tangan mencuci wastafel, di daerah persiapan makanan, bar, dan toilet.
2. Gunakan ditunjuk tangan tenggelam cuci untuk mencuci tangan saja. Jangan gunakan persiapan makanan,
utilitas, dan pencuci piring sink untuk mencuci tangan.
3. Menyediakan air hangat mengalir, sabun desinfektan, dan sarana untuk tangan kering. Menyediakan wadah
sampah di masing-masing tangan mencuci wastafel atau dekat pintu di toilet.
4. Jauhkan mencuci tangan tenggelam diakses karyawan kapan saja hadir, dan tersedia di pintu masuk area
dapur atau bar.
5. Bila Anda harus mencuci tangan Anda:
• Sebelum memulai pekerjaan
• Selama persiapan makanan
• Ketika pindah dari daerah persiapan satu makanan yang lain
• Sebelum memakai atau mengubah sarung tangan
• Setelah menggunakan toilet
• Setelah bersin, batuk, atau menggunakan saputangan atau tisu
• Setelah menyentuh rambut, wajah, atau tubuh
• Setelah merokok, makan, minum, atau permen karet atau tembakau
• Setelah menangani daging mentah, unggas, atau ikan
• Setelah membersihkan up kegiatan seperti menyapu, mengepel, atau menyeka counter
• Setelah menyentuh piring kotor, peralatan, atau peralatan
• Setelah penanganan sampah
• Setelah menangani uang
• Setelah setiap saat tangan dapat menjadi terkontaminasi
6. Ikuti prosedur cuci tangan yang benar seperti yang ditunjukkan di bawah ini:
1. tangan basah dan lengan dengan hangat, air yang mengalir sedikitnya 38 ºC dan menerapkan sabun.
2. Scrub lathered tangan dan lengan, bawah kuku, dan di antara jari-jari untuk setidaknya 10- 15 detik. Bilas di
bawah air hangat selama 5-10 detik.
3. Keringkan tangan dan lengan secara menyeluruh dengan sekali pakai handuk kertas.
4. Keringkan tangan setidaknya 30 detik jika menggunakan pengering tangan udara hangat.
5. Matikan air menggunakan handuk kertas.
6. Gunakan handuk kertas untuk membuka pintu ketika keluar kamar kecil.
MONITORING
1. Manajer atau supervisor harus memantau pelaksanaan SOP ini di daerah masing-masing.

1. Post hand washing signs or posters in a language understood by all food handler near all
hand washing sinks, in food preparation areas, bars, and restrooms.

2. Use designated hand washing sinks for hand washing only. Do not use food preparation,
utility, and dishwashing sinks for hand washing.

3. Provide warm running water, disinfectant soap, and a means to dry hands. Provide a waste
container at each hand washing sink or near the door in restrooms.

4. Keep hand washing sinks accessible anytime employees are present, and available on the
entrance of kitchen or bar areas.

5. When you shall wash your hands:

• Before starting work

• During food preparation

• When moving from one food preparation area to another

• Before putting on or changing gloves

• After using the toilet

• After sneezing, coughing, or using a handkerchief or tissue

• After touching hair, face, or body

• After smoking, eating, drinking, or chewing gum or tobacco

• After handling raw meats, poultry, or fish

• After any clean up activity such as sweeping, mopping, or wiping counters

• After touching dirty dishes, equipment, or utensils

• After handling trash

• After handling money

• After any time the hands may become contaminated

6. Follow proper hand washing procedures as indicated below:

1. Wet hands and forearms with warm, running water at least 38 ºC and apply soap.

2. Scrub lathered hands and forearms, under fingernails, and between fingers for at least 10-
15 seconds. Rinse thoroughly under warm running water for 5-10 seconds.

3. Dry hands and forearms thoroughly with single-use paper towels.

4. Dry hands for at least 30 seconds if using a warm air hand dryer.

5. Turn off water using paper towels.

6. Use paper towel to open door when exiting the restroom.

MONITORING

1. Manager or supervisor should monitor the implementation of this SOP in their respective
area.
 SOP 13 Staff Potential Contagious Sickness
PURPOSE: To prevent potential contagious sickness, from un-well food handler

PROCEDURE :

1. All food handler employees must go to designate clinic or hospital if there is any potential
contagious sickness.

2. In case doctor didn’t give authorization to report to work, Human resource department will
follow the case.

3. In case employee having potential contagious sickness but are able to work according to the
doctor report this employee must wear mask give from clinic or hospital.

MONITORING:

1. Manager and supervisor are responsible to keep up to date all necessaries document related to
employee’s health, and report to human resources.

2. Human resources department are in charge to keep the entire updated document in each
employee’s file.
 SOP 14 Employee Uniform Cleanliness
PURPOSE : To prevent cross contamination from uniform during working and to maintain
employee’s health

PROCEDURE

1. Each employee will receive three (3) sets of uniforms according to her/his position.

2. The uniform worn by the employee must be clean and properly ironed. Stains, holes, odors
or other signs of wear and tear are not acceptable.

3. At the beginning of each shift, she/he will pick up a clean uniform from the Laundry
Department if the uniform is dirty or smells bad. If the received uniform is not up to the
above mentioned standards, the uniform must be exchanged for a clean one (afternoon
shift).

4. At the end of each shift, she/he will return the uniform to the Laundry Department, if the
uniform is dirty or smells bad, exchange it for a clean one (morning and night shifts).

PROCEDURE

5. A regular update of the condition of uniforms is to be given by the Laundry Department to

the FBM in order to budget for new purchases.

6. Food handler shall maintain the cleanliness of the working shoes and socks.

MONITORING

1. Department head, manager or supervisor to monitor the implementation of this SOP.

 2.

SOP 15 Serving Food

PURPOSE : To prevent foodborne illness by ensuring that all foods are served in a sanitary manner.

PROCEDURE:

1. Wash hands before putting on gloves, each time the gloves are changed, when changing
tasks, and before serving food with utensils. Refer to the Washing Hands SOP.

2. Avoid touching ready-to-eat food

3. Odds with bare hands. Refer to the Using Suitable Utensils when Handling Ready-To-Eat
Foods SOP.

4. Handle plates by the edge or bottom; cups by the handle or bottom; and utensils by the
handles.

5. Store utensils with the handles up or by other means to prevent contamination.

6. Hold potentially hazardous food at the proper temperature. Refer to the Holding Hot and
Cold Potentially hazardous Foods SOP.

PROCEDURE:

7. Serve food with clean and sanitized utensils.

8. Store in-use utensils properly.

9. Date mark and cool potentially hazardous foods or discard leftovers. Refer to the Date
Marking Ready-to-Eat, Potentially Hazardous Foods, and Chilling Potentially Hazardous
Foods SOPs.

10. MONITORING:

11. 1. A designated foodservice employee will visually observe that food is being served in a
manner that prevents contamination during all hours of service.
12.

SOP 16 Using Suitable Utensils When Handling

Ready To Eat Food
PURPOSE : To prevent foodborne illness due to hand-to-food cross-contamination

PROCEDURE :

1. Use proper handwashing procedures to wash hands and exposed arms prior to preparing or
handling food or at any time when the hands may have become contaminated.

2. Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and
vegetables.

3. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:

• Single-use gloves

• Deli tissue

• Foil wrap

• Tongs, spoodles, spoons, and spatulas

4. Wash hands and change gloves:

• Before beginning food preparation

• Before beginning a new task

• After touching equipment such as refrigerator doors or utensils that have not been cleaned
and sanitized

• After contacting chemicals

• When interruptions in food preparation occur, such as when answering the telephone or
checking in a delivery

• When handling money

• Anytime a glove is torn, damaged, or soiled

• Anytime contamination of a glove might have occurred

• MONITORING:

• 1. A designated foodservice employee will visually observe that gloves or suitable utensils
are used and changed at the appropriate times during all hours of operation
 SOP 17 Beverage Garnish
PURPOSE : To prevent food borne illness by ensuring that all beverage garnish are protected from
contamination.

1. Always wear gloves when handling beverage garnishes

2. All bar utensil and garnish container used are properly cleaned and sanitized.

3. Replace the existing garnish container each time new garnishes are prepared

4. Garnish must be throwing away at the end of each day.

5. Juices (fruits or vegetables) prepared by hotel shall display in cold temperature and labelled
with production time. Juices can be stored in refrigerator for maximum 12 hours after
preparation.

6. MONITORING:

7. 1. Ensure that all utensils and food contact surface are clean and sanitized when preparing
garnishes

8. 2. Ensure all garnishes are freshly prepared and replenish every 12 hours

9. 3. All garnishes must be thrown after closing

10. 4. Spoiled report for garnished must be done for big event
 11.

SOP 18 Mini Bar Item Control

PURPOSE : To prevent food poisoning from expired products of mini bar

PROCEDURE :

1. Mini Bar employee in coordination with room attendance should always ensure the correct
temperature of chiller in the guest room.

2. Maintaining the cleanliness of chiller and ensure its working properly.

3. Continually check mini bar product, ensuring it well presented, clean and record the expired
date on to Mini bar Expedition book

4. Maximum 3 months range expired date for each mini bar product should be applied.

5. Mini bar staff with coordination of room attendance must collect all product which reaches 3
months expired date notify, and will send back to supplier to change with new product
which has longer expired date with coordination of purchasing department.

PROCEDURE :

6. FIFO system should always apply in maintain mini bar par stock.

7. For un-returnable product will systematically throw when reaches its expired date by filling
spoil form and get manager approval.

8. Supervisor or manager will check all recorded items on the expedition book on daily basis.

9. Supervisor or manager should do on tour inspection to guest room to ensuring the mini bar
product quality and set up are according to Hotel standard.

MONITORING:

1. Manager or supervisor will ensure that FIFO system is being used when replenished mini bar
items

2. Manager and supervisor will monitor that all mini bar employees are checking daily Expired
items form

3. Manager and supervisor will review replenish item form, expired item form, lost and Discard
form

4. All items that are on due of expiration date must be retrieved on timely manner

RECORD

1. Mini bar stock form

 SOP 19 USING AND CALIBRATING THERMOMETERS

Purpose : To prevent foodborne illness by ensuring that the appropriate type of thermometer is
used to measure internal product temperatures and that thermometers used are correctly
calibrated for accuracy.

PROCEDURE :

1. Follow the food thermometer manufacturer’s instructions for use. Use a food thermometer that
measures temperatures from -18 ºC to 104 ºC and is appropriate for the temperature being taken.
For example:

a. Temperatures of thin products, such as hamburgers, chicken breasts, pizza, filets, nuggets,
hot dogs, and sausage patties, must be taken using a thermostat or thermocouple with a
thin probe.

b. Bimetallic, dial-faced stem thermometers are accurate only when measuring temperatures
of thick foods. They may not be used to measure temperatures of thin foods. A dimple mark
located on the stem of the thermometer indicates the maximum food thickness that can be
accurately measured.

c. Use only oven-safe, bimetallic thermometers when measuring temperatures of food while
cooking in an oven.

d. Use only oven-safe, bimetallic thermometers when measuring temperatures of food while
cooking in an oven.

2. Have food thermometers easily-accessible to foodservice and kitchen employees during all
hours of Operation.

3. All food service employees must record food temperature from the kitchen and before
Serving to the guest

4. Clean and sanitize food thermometers before each use. Refer to the Cleaning and Sanitizing
Food Contact Surfaces SOP for the proper procedure to follow.

5. Store food thermometers in an area that is clean and where they are not subject to
Contamination.

. Thermometer Calibration

a. To use ice-point method:

• Insert the thermometer probe into a cup of crushed ice.

• Add enough cold water to remove any air pockets that might remain.
 • Allow the temperature reading to stabilize before reading temperature.

• Temperature measurement should be + 0ºC + 1. If not, adjust according to manufacturer’s

instructions.

b. To use boiling-point method:

• Immerse at least the first two inches of the probe into boiling water.

• Allow the temperature reading to stabilize before reading temperature.

• Reading should be + 100 ºC + 1. This reading may vary at higher altitudes. If adjustment is
required, follow manufacturer’s instructions.

MONITORING

1. Foodservice or kitchen employees will check the accuracy of the food thermometers:

• At regular intervals (at least once per week)

• If dropped

• If used to measure extreme temperatures, such as in an oven

• Whenever accuracy is in question

RECORD

1. Thermometer calibration record

 2.

SOP 20 Employee Hygiene Training

PURPOSE: To prevent foodborne illness by ignorance and not acting the right way

PROCEDURE :

1. It’s compulsory to every Food handler to attend a Hygiene & food Safety Training

2. It’s the responsibility to Department manager to adapt to the audience the training

3. On regular basis (at least yearly), Hygiene review (SOP) with all food handler

4. Post test is implemented after conducting training with minimum score is 80 from 100.

5. Question will be MCQ (multiple choice question) with total 80 questions.

MONITORING:

1. F&B manager, Executive Chef and Training Manager are in charge to conduct Hygiene Training.

2. The Training Given must be recorded.

RECORD :

1. Training Attendance

2. Training Evaluation
 3.

SOP 21 Employee Health Follow up

PURPOSE: To prevent foodborne illness by transmission

PROCEDURE :

1. It’s compulsory to every Food handler to 2 times a year a Medical Check up

2. On this Medical Checkup, Swab and Rectal Swab will be done

3. It’s the Responsibility to Human Resources to organize and prepare with the local authorities
this Medical Checkup.

4. If any Employees have a negative respond on their Medical Checkup, The employees must
follow the Doctor instruction

5. If Doctor didn’t give authorization to report to work, Human resources will follow the case.

MONITORING:

1. Human Resources are in Charge to keep up to date all necessaries documents relative to the
Employees health, also the Follow up.

2. The Human Resources are in Charge to keep up to date the record.

RECORD :

1. Employee Health Check Up Result

2. Employee Health Check Up Follow up

 3.

SOP 22 Storing and Using Chemicals

PURPOSE: To prevent foodborne illness by chemical contamination

PROCEDURE :

1. Designate a location for storing the Material Safety Data Sheets (MSDS).

2. Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on the
chemical containers in the MSDS.

3. Label and date all poisonous or toxic chemicals with the common name of the substance.

4. Store all chemicals in a designated secured area away from food and food contact surfaces
using spacing or partitioning, and well ventilated.

5. Limit access to chemicals by use of locks, seals, or key cards.

6. Maintain an inventory of chemicals.

7. Store only chemicals that are necessary to the operation and maintenance of the kitchen.

8. Mix, test, and use sanitizing solutions as recommended by the manufacturer and the State
or local health department.

9. Use the appropriate chemical test kit to measure the concentration of sanitizer each time a
new batch of sanitizer is mixed.

PROCEDURE :

10. Do not use chemical containers for storing food or water.

11. Label and store first aid supplies in a container that is located away from food or food
contact surfaces.

12. Label and store medicines for employee use in a designated area and away from food
contact surfaces. Do not store medicines in food storage areas.

13. Store refrigerated medicines in a covered, leak proof container where cannot contaminate
food.

MONITORING:

1. Visual Check

2. FIFO should be implemented

3. Chemical inventory
 SOP 23 FRUITS & VEGETABLES DECONTAMINATION
PURPOSE : To prevent or reduce risk of foodborne illness or injury by contaminated fruits and
vegetables.

PROCEDURE :

1. Wash hands using the proper procedure.

2. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that will
be in contact with produce, such as cutting boards, knives, and sinks.

3. Follow manufacturer’s instructions for proper use of chemicals.

4. Wash all raw fruits and vegetables thoroughly before combining with other ingredients,
including:

• Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.

• Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.

5. Wash fresh produce vigorously under cold running water and by using chemicals that comply
with the regulation. Packaged fruits and vegetables labeled as being previously washed and
ready-to-eat are not required to be washed.

6. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and
sanitized brush designated for this purpose.

PROCEDURE :

7. Remove any damaged or bruised areas.

8. Label, date, and refrigerate fresh-cut items.

9. Serve cut fruits within 2 days if held at 05 ºC or below. Refer to the Date Marking Ready to-
Eat, Potentially Hazardous Food SOP.

10. Do not serve raw seed sprouts to highly susceptible populations such as preschool-age
children.

MONITORING:

1. The foodservice manager will visually monitor that fruits and vegetables are being properly
washed, labeled, and dated during all hours of operation.

2. Foodservice employees will check daily the quality of fruits and vegetables in cold storage.

RECORD :

1. Fruit and vegetable sanitizer concentration form

 SOP 24 CUSTOMER WITH FOOD ALLERGEN
PURPOSE : This procedure applies to employees involved in preparing and serving food to
Customers with food allergies, From Kitchen side and Service Side.

PROCEDURE :

1. Use your receiving procedures.

• Check all ingredient labels each time a food is purchased.

• Date each food item when received.

2. Store food items that contain allergens in a separate location from the non-allergenic items.

3. Prevent cross-contact during food preparation.

• Wash hands before preparing foods.

• Wear single-use gloves.

• Use a clean apron when preparing allergen-free food.

• Wash, rinse, and sanitize all cookware before and after each use.

• Wash, rinse, and sanitize food contact surfaces.

• Designate an allergy-free zone in the kitchen if possible. When working with multiple food
allergies, set up procedures to prevent cross-contact within the allergy-free zone.

• Prepare food items that do not contain allergens first. Label and store the allergen-free
items separately.

• Use a clean, sanitized cutting board when preparing food.

• Use clean potholders and oven mitts for allergen-free foods to prevent cross-contact.

4. Prevent cross-contact during meal service.

• Set aside food for Customers with food allergies. Avoiding from self-service food areas, such
as salad bars, preferred a customize service to the food allergen customer in order to avoid
miss handling.

• Use dedicated serving utensils and gloves for allergen-free foods.

• Label items on the serving line correctly and clearly so that items containing food allergens
are easily recognizable.

• Ensure that tables and chairs are cleaned and sanitized before and after each meal and when
needed.

Common allergens:
- Cereals containing gluten

- Crustaceans, fish, molluscs

- Egg

- Soybeans

- Milk and products thereof

- Ground nuts (Peanut), Tree Nuts (Almond, Hazelnut, Walnut, Cashew,

Pecan, Brazil, Pistachio, Macadamia and Queensland nut)

- Celery

- Mustard

- Sesame seeds

- Sulphur Dioxide and sulphites at concentrations >10mg/kg

- Lupin
 -

SOP 25 Cleaning and Maintain Dishwashing Machine

PURPOSE: To prevent any chemical potential hazard and to maintain the dishwashing machine

PROCEDURE :

1. Use proper chemical to clean the dishwashing machine.

2. Cleaned the dishwashing machine after each service.

3. Cleaned the dishwashing machine during service if necessary.

4. Make sure wash temperature reach 55 – 65°C and final rinse temperature 82 – 86°C or as
per manufacture advice.

5. Plate exit from dishwashing machine shall reach temperature of 71°C

6. Coordinate with engineering to maintain and report if any damage.

7. Coordinate with your chemical suppliers for proper usage of Chemical during washing /
Rinsing time.

MONITIORING:

1. Check the dishwashing machine cleanliness every each service.

2. Check the stewarding using the proper chemical to clean the dishwashing machine.

3. Check the dishwashing machine temperatures during washing & rinsing process.

4. Check with engineering in order to maintain and repair any damage of the dishwashing
machine.

RECORD :

1. Dishwashing Temperature Form

 2.

SOP 26 Cleaning and Sanitizing Food Contact Surfaces

PROCEDURE :

1. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of
chemicals for cleaning and sanitizing food contact surfaces.

2. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils,
thermometers, carts, and equipment:

• Before each use

• Between uses when preparing different types of raw animal foods, such as eggs, fish, meat,
and poultry

• Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish,
meat, and poultry

• Any time contamination occurs or is suspected

PROCEDURE :

3. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils,
thermometers, carts, and equipment using the following procedure:

• Wash surface with detergent solution.

• Rinse surface with clean water.

• Sanitize surface using a sanitizing solution mixed at a concentration specified on the

manufacturer’s label.

• Place wet items in a manner to allow air drying.

4. Towel is not recommended to wipe food contact surfaces. Use only disposable paper tissue.

MONITORING

1. Check concentration of sanitizer regularly and change it when concentration below or above
standard.
 SOP 27 Clean and Segregate the Garbage Room
PURPOSE: To prevent or reduce of food contamination, hazardous, food borne and illness

PROCEDURE :

1. Communicate and coordinate with housekeeping and other department who produce any
garbage to organize and segregated their garbage.

2. Ensure the cleanliness and segregated of garbage in each garbage room.

3. Ensure the garbage rooms closed properly.

4. Ensure that garbage truck pick-up the garbage in the afternoon or all food delivery process is
done.

5. Inform to other department to discard the hotels trash/garbage in the afternoon or all food
delivery process is done.

6. MONITORING:

7. 1. Check the cleanliness and segregated of the garbage room.

8. 2. Check the garbage room doors closed at all the time.

9. 3. Check the garbage truck pick-up the garbage in time.

10. 4. Check other department discards their trash/garbage in time and segregated.

RECORD :

11. 1. Garbage Checklist

 12.

SOP 28 Cleaning Schedule

PURPOSE: To prevent foodborne illness by contaminated materials, dust, avoiding Biological hazard

PROCEDURE :

1. The Cleaning Schedule on the respective task and area concern.

2. Chief Stewarding is responsible to arrange cleaning schedule with approve from Executive
chef.

3. Cleaning schedule is update monthly.

4. Post the Cleaning Schedule, to be accessible and visually eye catch in order to see where the
tasks, the time, are and who need to proceed.

5. Use the proper chemical product for the task to be done, ensuring the proper dosage,
avoiding Chemical contamination.

6. Instruct the staff in charge, the supervisor to control, ensuring a perfect and running
Cleaning Schedule

7. Instruct all concern staff regarding the sanction in case this SOP and Cleaning Schedule are
not properly follow.
 8.

SOP 29 Cleaning Ceiling and Pipe on Food Contact

Area
PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated all food form
dust and leaking pipe

PROCEDURE :

1. Ensure that the ceiling and pipe cleaned, free of dust and leak on daily basis or before food
entering this area

2. Housekeeping and Engineering should check the cleanliness and maintenance of ceiling and
pipe

3. Follow manufacturer’s instructions for proper cleaning and maintaining

4. Report any broken /damage of ceiling and pipe to Engineering

MONITORING:

1. The Chef sanitation, Housekeeping in charge and Engineering in charge will visually monitor
that air curtain are being properly washed.

2. The food handlers staff must check and ensure that ceiling ,pipe are cleaned, free of dust
and no leak before deliver the food
 3.

SOP 30 Cleaning and Maintain Exhaust Fan and

Exhaust Filter
PURPOSE: To prevent foodborne illness due the operational and the cross contamination from the
exhaust dirt

PROCEDURE :

1. Use proper chemical to clean the exhaust filter

2. Cleaned and wash the exhaust filter every after service(mid night)

3. Cleaning and washing the exhaust filter should away from food contact area in order to
avoid the chemical cross contamination

4. Coordinate with engineering to maintain and report if any damage

MONITORING:

1. Check the exhaust fan cleanliness before the operational

2. Check the stewarding using the proper chemical to cleaned the exhaust fan

3. Check the stewarding cleaning and washing the exhaust fan frequently/every after service/mid
night

4. Check the engineering in order to maintain the exhaust fan

 SOP 31 Date Marking RTE PHF
PURPOSE: To ensure appropriate rotation of ready-to-eat food to prevent or reduce foodborne
illness from Listeria monocytogenes contamination during breakfast operation hours

PROCEDURE :

1. Train foodservice and kitchen employees on using the procedures in this SOP. The best practice
for a date marking system would be to include a label with the product name, the day or date, and
time it is prepared or opened. Examples of how to indicate when the food is prepared or opened
include:

· Labeling food with a calendar date, such as “cut cantaloupe, 5/26/05, 8:00 a.m.,”

· Identifying the day of the week, such as “cut cantaloupe, Monday, 8:00 a.m.,” or

2. Using color-coded marks or tags, such as cut cantaloupe, blue dot, 8:00 a.m. means “cut on
Monday at 8:00 a.m.”

3. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for more than
24 hours.

4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are to be
held for more than 24 hours.

PROCEDURE :

6. Refrigerate all ready-to-eat, potentially hazardous foods at 5 C or below.

7. Generally hot food can be stored in chiller for 3 days and cold food for 2 days.

8. Indicate with a separate label the date prepared, the date frozen, and the date thawed of any
refrigerated, ready-to-eat, potentially hazardous foods.

9. Calculate the 3-day time period by counting only the days that the food is under refrigeration. For
example:

· On Monday, 8/1/05, lasagna is cooked, properly cooled, and refrigerated with a label that reads,
“Lasagna, Cooked, 8/1/05.”

· On Tuesday, 8/2/05, the lasagna is frozen with a second label that reads, “Frozen, 8/2/05.” Two
labels now appear on the lasagna. Since the lasagna was held under refrigeration from Monday,
8/1/05 – Tuesday, 8/2/05, only 1 day is counted towards the 3- day time period.

· On Tuesday 8/16/05 the lasagna is pulled out of the freezer. A third label is placed on the lasagna
that reads, “Thawed, 8/16/05.” All three labels now appear on the lasagna. The lasagna must be
served or discarded within 2 days.
MONITORING:

A designated employee will check refrigerators daily to verify that foods are date marked and that
foods exceeding the 2-day time period are not being used or stored.
 SOP 32 PICK UP ICE IN ICE MACHINE
PURPOSE : To prevent foodborne illness due to hand-to Ice cross-contamination

PROCEDURE :

1. Use proper handwashing procedures to wash hands and exposed arms prior to pick up Ice by
the hands may have become contaminated.

2. Do not use bare hands to pick up the ice

3. Use suitable and dedicated utensils when pick up Ice. Suitable utensils may include:

• Single-use gloves

• Ice scoop

4. Place the utensil into a container fill up with water and Sanitizer at all time.

MONITORING:

A designated all food handler employees will visually observe that gloves or suitable utensils are
used and changed and Sanitized at the appropriate times during all hours of operation.
 SOP 33 HANDLING A FOOD RECALL
PURPOSE : To ensure there is no expired or suspected poisonous food in store and food preparation
areas.

PROCEDURE :

1. Review the food recall notice and specific instructions that have been identified in the notice.

2. Communicate the food recall notice to feeding sites.

3. Hold the recalled product using the following steps:

• Physically segregate the product, including any open containers, leftover product, and food
items in current production that items contain the recalled product.

• If an item is suspected to contain the recalled product, but label information is not available,
follow the district’s procedure for disposal.

4. Mark recalled product “Do Not Use” and “Do Not Discard.” Inform the entire staff not to use
the product

PROCEDURE :

1. Inform the school district’s public relations coordinator of the recalled product.

2. Identify and record whether any of the product was received in the district, locate the
food recall product by feeding site, and verify that the food items bear the product
identification code(s) and production date(s) listed in the recall notice.

3. Obtain accurate inventory counts of the recalled products from every feeding site,
including the amount in inventory and amount used.

4. Account for all recalled product by verifying inventory counts against records of food
received at the feeding site.

MONITORING:

1. Foodservice employees and foodservice manager will visually observe that school sites have
segregated and secured all recalled products.

RECORD :

1. Food Recall Form

 SOP 34 PEST CONTROL
PURPOSE : To preventive and avoid the biological hazardous food borne illness.

PROCEDURE :

1. Appoint pest control operator / company to conduct pest management in hotel.

2. Ensure that all food in proper cover or tight pitting lids to of avoid and protect from insect.

3. Ensure the cleanliness of all food container before using for the operational.

4. Ensure the electric insect killer and fly killer are work properly.

5. Ensure the pest control program work in place.

6. The pest control compliance room must be closed properly.

7. The pest control performance should be recorded.

8. Do not store food in the boxes and don’t leave food materials on the floor.

9. All of the rat trap in place and with the identification sign.

10. All of the pest control equipment must be clean.

MONITORING:

1. Check the all food in proper cover

2. Check the cleanliness of all food container before using for the operational.

3. Check the electric insect killer and fly killer are work properly.

4. Check the pest control program work in place.

5. Check the compliance room must be closed properly.

6. Check the performance should be recorded.

7. Check all food materials in proper storage.

8. Check the rat trap in place and with the identification sign.

9. Check the cleanliness pest control equipment.

MONITORING:

1. Pest Control Report

 SOP 35 UNDERSTANDING FOOD HYGIENE & FOOD
POISONING
PURPOSE : To preventive and avoid the biological hazardous food borne illness

PROCEDURE :

1. Food handlers must take all reasonable steps to protect food from the risk of contamination.

• Food handlers must know the basic hygiene and Food Safety rules.

• Food handlers must not put food in any place that endangers the food quality and safety,
such as storing cooked food close to or in contact with raw food or stored in danger zone
temperature.

• In the same spirit of safety first, food must not be placed in contact with any dirty surface or
waste material, nor be stored with cleaning materials.

2. Food which is unfit for human consumption must be kept apart from any other food and identified
as such.

• In a refrigerated cell, kitchen or buffet, the food must not be placed lower than 0.3 meter.

• Where necessary, all open food must be kept covered or effectively screened from possible
sources of contamination when exposed on sale and/or during delivery.

PROCEDURE :

3. Thus, consideration needs to be given to :

• The type of food displayed, i.e., likeliness of the food to support any bacteria growth

• The length of time that the food is on display

• Whether the food is subjected to temperature control whilst on display

• The likely sources and types of contamination

• All Food Handler must have glove when manipulating food.

• All Temperatures should be checked, Chillers / Freezers / Buffets

• All Food handlers must to have 2 times a year a medical check up

• Sample of food should be kept in Freezer at least 5 days after servicing

• Hygiene and Basic Food safety, including HACCP must be apply at all time and without
exception.
 SOP 36 PREVENTING FOODBORNE ILLNESS FROM
CHEMICAL CONTAMINATION
PURPOSE : To prevent forborne illness by chemical contamination.

PROCEDURE :

1. Do not use chemical containers for storing food or water.

2. Proper dilution of cleaning and sanitizing chemical used for food and food contact surfaces.

3. Proper label for cleaning and sanitizing chemical used in food preparation areas.

4. Label and store first aid supplies in a container that is locate away from food or food contact
surfaces.

5. Label and store medicines for employee use in a designated area and away from food &
contact surfaces. Do not store medicines in food storage area.

6. Store refrigerated medicines in a covered, leak proof container where they are not
contaminate food.

MONITORING:

1. Food service employees and food service manager will visually observe that chemicals are
being stored, labeled, and used properly during all hours of operation.

2. Stewarding employee responsible in chemical preparation and proper chemical labelling.

 SOP 37 AMBIENT AND DRY STORAGE
PURPOSE : To ensure all goods stored under ambient conditions have minimal exposure to food
safety hazards, thus maximising quality and shelf-life of the materials.

PROCEDURE :

1. Room temperature < 20°C (max temp < 25°C).

2. Relative humidity < 65%

3. Proper shelving to maintain air circulation and hygienic storage, the following minimum
space is required;

- 15cm (6”) off the floor

- 15cm (6”) from ceiling

- 5cm (2”) from walls

- Away from direct sunlight

4. All products must be labelled with identity and Best-Before Date Coding, including any items
returned to store after partial use.

PROCEDURE :

5. Practice FIFO.

6. All storage containers must be of food grade quality.

7. No open packages / tins / bottles / bags- to prevent pest infestation.

8. Dry goods stores- cleaned and inspected regularly.

9. Dry goods should not be used for storage of any materials other than food i.e. no cleaning
chemicals, kitchen equipment, personal belongings, furniture etc.

MONITORING:

1. Food service employees and food service manager will visually observe that chemicals are
being stored, labeled, and used properly during all hours of operation.

2. Stewarding employee responsible in chemical preparation and proper chemical labelling.

RECORD :

1. Temperature and Relatives Humidity Record

 2.

SOP 38 POT WASH STATION

PURPOSE : To ensure all goods stored under ambient conditions have minimal exposure to food
safety hazards, thus maximising quality and shelf-life of the materials.

PROCEDURE :

1. Located in all kitchens. Exceptions to policy must be documented i.e. due to kitchen
layout and design (refer to Deviation form).

• 3 sinks of adequate size for manual pot washing.

• Wash with correct concentration of detergent at temperature of 43 - 49°C

• Rinse with water temperature at 43 – 49°C

• Sanitize with correct concentration of sanitizer at temperature of 24 – 49°C

• Air Dry

SOP 38 MANUAL CLEANING

PROCEDURE :

1. Scrape off visible debris and rough-clean pots and utensils prior to placing in the pot
sink.

2. The use of steel wool, metal brushes and sponge are not permitted.

3. Washing and rinsing kitchen equipment on the floor is not permitted.

4. All equipment is to be stored up-side down and dry, including: nested bowls, pots,
etc, and hanging ladles, pots, etc.
 5.

SOP 39 FOOD STORAGE IN REFRIGERATOR AND

FREEZER
PURPOSE : To ensure all goods stored under ambient conditions have minimal exposure to food
safety hazards, thus maximising quality and shelf-life of the materials.

PROCEDURE :

A. Refrigerator Storage :

1. Labels for shelf-life control and FIFO

a. Opened Processed food: used as per manufacturers recommended storage

guideline after opening.

b. All perishable hot and cold food requiring refrigeration – Refer Guide to
Secondary Shelf-Life Date Coding of Foods Chart.

2. Store raw meat, poultry and fish:

a. Separately from cooked and ready-to-eat foods.

b. Store on bottom shelves to avoid potential of drips / spillage onto foods

stored below.

c. Whenever possible use dedicated shelves or separate refrigerators.

3. No dirty outer cartons in refrigerators / chiller units.

4. Transferred to food grade containers if in unfit packaging

PROCEDURE :

A. Refrigerator Storage :

1. To ensure appropriate air circulation and hygienic storage, the following minimum
space is required;

a. 15 cm off the floor

b. 15 cm from ceiling

c. 30 cm from evaporator

d. 5 cm from walls

2. Keep doors closed at all times.

3. Do not cool hot food in refrigerator as this could warm up the interior.
 4. Foods with an expired Use By / BBE Date must be discarded.

5. Units must be cleaned internally and externally on a monthly basis.

B. Freezer Storage :

1. All food stored in food grade wrappings or placed inside food grade container with
tight fitting lids to avoid freezer burn or other damage.

2. Practice FIFO.

3. All food should be labelled with clearly identifiable Date Coding:

a. Follow manufacturers recommended use by / best before date for received

frozen goods.

b. Food prepared and cooked within the Hotel is given a 1 month shelf-life and
an identity and Use-By date should be applied accordingly.

c. Fresh foods that are nearing the end of their shelf-life (2 days left) can be
frozen to minimise wastage and discard costs, however the maximum shelf-
life that can be applied is 1 month.

B. Freezer Storage :

1. Do not overload the freezer. Ensure appropriate air circulation and hygienic storage,
the following minimum space is required;

a. 15 cm off the floor

b. 15 cm from ceiling

c. 30 cm from evaporator

d. 5 cm from walls

2. No dirty outer cartons in freezers.

3. Transferred to food grade containers if in unfit packaging.

4. Goods with an expired Use By / BBE Date must be discarded.

5. Frozen food should never be re-frozen after defrosting.

6. Units must be cleaned internally and externally on a monthly basis.

 7.

SOP 40 PREVENTING CROSS CONTAMINATION

PURPOSE : To ensure all goods stored under ambient conditions have minimal exposure to food
safety hazards, thus maximising quality and shelf-life of the materials.

PROCEDURE :

A. Cross Contamination- Segregation & Color Coding

1. All raw food and cooked / high risk foods

a. Keep separate in storage, preparation and display.

b. Have separate food preparation areas or preparation at different times.

c. Use separate knives, utensils and chopping boards

2. Colour coded equipment is to be used and stored separately. E.g. all blue together,
all green together, but blue and green separate

PROCEDURE :

A. Cross Contamination- Segregation & Colour Coding - continued

• Raw Poultry : YELLOW

• Raw Meat : RED

• Vegetables, Salad & Fruit Products : GREEN

• Raw Fish/ Seafood : BLUE

• All Ready-to-Eat Foods : WHITE

B. Plastic Chopping / Cutting Boards & Knives

1. Cutting boards & knives used for raw food must not be used on Ready-to-Eat
foods.

2. Cutting boards and knives should be washed and sanitized before & after
operation and for each task.

3. Store cutting boards and knives in sanitation liquid or open racks.

4. The cuts in the surface of cutting boards need to be removed at regular

intervals and as needed to keep the surface smooth by Engineering
Department.
 5. Ensure knives blades are intact. Damaged knives must be discarded and
replaced.

C. Cross Contamination- Utensils and Equipment

- Keep food covered.

- Do not use damaged containers / reuse disposable coverings.

- Wooden spoons and spatulas- kept in good condition and replaced if damaged.
Metal or plastic preferred alternatives.

- Can openers- well maintained and all can contents should be inspected for swarf
after opening.

- Equipment (mixers, slicing machines, sieves)- well maintained to prevent physical

contaminants such as nuts and bolts, sieve fragments etc.

- No drawing pins, staples, plastic ball point pens should be taken into / left in open
food handling areas.

- All containers should be stored covered or inverted when not in use.

- Clean and sanitise work surfaces and equipment after use.

- Cleaning and disinfection schedules must be followed.

- A supply of disinfectant/sanitizer must be available in each working area.

- Preferable to use disposable cloths which are discarded at the end of every day.
Where cotton cloths are used, laundered at the end of each shift / working day.

D. Cross Contamination- Staff

- Observe the personal hygiene rules for hand washing and dress code as per SOP 14 –
Personal Hygiene

E. Cross Contamination- Garbage and Waste

- Garbage bin must be clean and sanitized regularly

- Garbage bin must be hands free operated

- Garbage bin must be lid with plastic bag

- Dry and wet garbage must be separated

- Garbage bin shall close at all time

- Garbage shall remove before garbage bin full

 SOP 41 CUSTOMER COMPLAINT HANDLING
PURPOSE : To ensure all goods stored under ambient conditions have minimal exposure to food
safety hazards, thus maximising quality and shelf-life of the materials.

PROCEDURE :

1. This is made to understand the fundamental of guest claiming of food poisoning.

2. If someone rings or visits your food service business to report or complain that they think
your food made them sick, reassure the person that your business takes their complaint very
seriously and that you need to write down some details, so that the incident can be
investigated properly.

3. Do not become apologetic, defensive or indicate to the person that your food may be at
fault. This can only be determined by a proper investigation, supported by laboratory tests.

4. Upon receiving advice from a patron that they believe food from your business made them
ill, the person receiving the advice should obtain and record the following details from the
patron:

• Time and date that the report or complaint was made

• Name, address and contact details of person reporting the illness

• How many people are allegedly ill

• Time/date food was eaten at your establishment or function

• What foods were eaten?

• What food(s) the person suspects caused their illness; and

• Whether or not any suspected food remains in the possession of the complainant

Note: The patron is not required to provide you with any of the above Information. If they choose to
answer the questions, you should treat all.

Information in the strictest confidence :

1. Immediately inform the supervisor or the proprietor of the food business, as applicable, of
the details of the incident. The supervisor or proprietor should satisfy themselves that the
person who received the advice of alleged food borne illness has recorded all necessary
information.

2. If the supervisor/proprietor is not satisfied that sufficient information has been recorded,
they should question the employee to ascertain more detail. If the person who received the
initial advice cannot provide more information, the supervisor/proprietor should note what
further information is required from the patron.
 3. The supervisor or proprietor should then ascertain if any of the food suspected to have
caused the illness remains on their premises. If so, all suspected food remaining should be
hygienically contained, labelled as ‘Suspected Unsafe Food’ and placed under refrigeration,
separate from other food.

Information in the strictest confidence :

4. If Government of Health investigates, an Environmental Health Officer will advise you what
is to be done with this food. Otherwise, retain it for 48 hours and contact your local Council
for advice regarding its safe disposal.

5. If more than two people allege they became ill after eating at your premises, management
shall investigate the case accordingly.

6. Whether or not your business decides to compensate the complainant in any way, is
completely a business management decision. Be aware that this may be Considered an
admission of liability.

RECORD :

1. Customer Complaint form

 SOP 42 FOOD HYGIENE TEAM RESPONSIBILITY
PURPOSE : To ensure implementation of SOP and monitoring the implementation of SOP

PROCEDURE :

1. Food Hygiene Team leader is appointed by Management

2. Team members are including (but not limited to ) Executive Chef, Chef de Cuisine, F&B
Director, F&B Manager, Executive Housekeeper, Chief Steward, Chief Engineering, HR
Manager, Purchasing Manager, and Store Supervisor.

3. Food Hygiene team shall have regular meeting to discuss implementation of SOP and related
issues.

4. Food Hygiene team conduct internal audit on SOP implementation. Schedule of internal
audit established monthly by Team leader.

5. Corrective action shall be done on internal audit finding, verified by team member.

PROCEDURE :

6. Team members demonstrate and understanding and knowledge of SOP, and its compliance.

7. Engineering must show that preventive maintenance job sheets and logs are being used and
compile to schedule.

RECORD :

1. Food Hygiene Checklist

2. Food Hygiene Minutes Meeting

3. Meeting Attendance