Standard Operating Procedure Index

Food Hygiene & Safety

FB-CUL-FHS-001 Temperature guideline
FB-CUL-FHS-002 Disposable glove
FB-CUL-FHS-003 Food quality and safety standards
FB-CUL-FHS-004 Cleaning and sanitizing food contact surfaces
FB-CUL-FHS-005 Transporting food to remote sites
FB-CUL-FHS-006 Usage of glassware in the kitchen
FB-CUL-FHS-007 Labeling low risk items
FB-CUL-FHS-008 Using suitable utensils when handling ready-to-eat foods
FB-CUL-FHS-009 Reheating potentially hazardous food
FB-CUL-FHS-010
FB-CUL-FHS-011 Cooking, Holding, Cooling and Storing Potentially Hazardous Foods
FB-CUL-FHS-012 Fridge/Freezer Temperature record form
FB-CUL-FHS-013 empty
FB-CUL-FHS-014 empty
FB-CUL-FHS-015 Kitchen Daily Internal Hygiene Check-Up -not done
FB-CUL-FHS-016 Kitchen Buffet Sampling
FB-CUL-FHS-017 Kitchen Checklist on Expiry Dates for Dry Products
FB-CUL-FHS-018 Cooking Temperature checks
FB-CUL-FHS-019 Rapid cooling form usage
FB-CUL-FHS-020 Defrosting food
FB-CUL-FHS-021 Calibrate a hand held digital thermometer
FB-CUL-FHS-022 Monitor and record hot display temperatures
FB-CUL-FHS-023 Sanitizer usage
FB-CUL-FHS-024 Reheating temperature form
FB-CUL-FHS-025 Blast Chiller