Operational Standards
The primary objectives of any commerical food business are to produce, store, handle, prepare, distribute and serve food at a profit; however standards of food safety and hygiene must be set high in order to secure the health & well-being of consumers eating the end product. For any business to be profitable it is imperative to prevent food poisoning, food spoilage, loss of productivity.
OS/01: Purchasing of food - June 2019 (V3)
OS/02: Receipt of Food - June 2019 (V3)
OS/03: Storage of Food - June 2019 (V3)
OS/04: Defrosting of Food - June 2019 (V3)
OS/05: Preparation of Food - June 2019 (V3)
OS/06 Cooking of Food - June 2019 (V3)
OS/07: Cooling of Food - June 2019 (V3)
OS/08: Display of Chilled Food - June 2019 (V3)
OS/09: Reheating of Food - June 2019 (V3)
OS/10: Display of Hot Food - June 2019 (V3)
OS/11: Service of Food - June 2019 (V3)
OS/12: Blast-Chilling of Food - June 2019 (V3)
OS/13: Blast-freezing of Food - June 2019 (V3)
OS/14: Transportation of Food - June 2019 (V3)
OS/15: Cooking with Barbecues - June 2019 (V3)
OS/16: Production, Storage and Service of Ice - June 2019 (V3)
OS/17: Dating and Labelling of Food - June 2019 (V3)
OS/18: Vac-packing of Food - June 2019 (V3)
OS/19: Ambient buffets - June 2019 (V3)