STANDARD OPERATING PROCEDURE

No :
FB PRODUCT DEPARTMENT

HANDLING FOOD RECALL Versi : 01

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

 Keep separate in storage, preparation and display.

 Have separate food preparation areas or preparation at different times.
 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 & Calour 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

 Cutting boards & knives used for raw food must not be used on Ready-to-Eat
foods.
 Cutting boards and knives should be washed and sanitized before & after
operation and for each task.
 Store cutting boards and knives in sanitation liquid or open racks.
 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.
 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