STANDARD OPERATING PROCEDURE

No :
FB PRODUCT DEPARTMENT

FOOD HYGIENE TEAM RESPONSIBILITY Versi : 01

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

2. 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