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Quality SOPs
HFS-SOP-042 Raw Chicken Cubes Marination, Blast Chilling & Vacuum Packing
HFS-SOP-024 Stock Rotation Procedure (FIFO)
HFS-SOP-025 Preparation & Delivery Procedure
HFS-SOP-026 Loading & Unloading Procedure
HFS-SOP-027 Receiving & Delivery Inspection Procedure
HFS-SOP-028 Damaged & Expired Goods Isolation Procedure
HFS-SOP-029 Near-Expiry Items Handling Procedure
HFS-SOP-030 Receiving – Fresh Items Procedure
HFS-SOP-031 Receiving – Frozen Items Procedure
HFS-SOP-032 Receiving – Chilled Items Procedure
HFS-SOP-033 Receiving – Dry Goods Procedure
HFS-SOP-034 Storage – Chilled Items Procedure
HFS-SOP-035 Storage – Frozen Items Procedure
HFS-SOP-036 Storage – Dry Goods Procedure
HFS-SOP-037 Storage – Fresh Items Procedure
HFS-SOP-038 Dispatch – Chilled Items Procedure
HFS-SOP-039 Dispatch – Frozen Items Procedure
HFS-SOP-040 Dispatch – Fresh Items Procedure
HFS-SOP-041 Dispatch – Dry Goods Procedure
HFS-SOP-001 Hand Hygiene Protocol
HFS-SOP-002 Surface Sanitation Procedure
HFS-SOP-003 Color-Coded Cleaning Tools Usage
HFS-SOP-004 Food Labeling Protocol
HFS-SOP-005 FIFO Stock Rotation Procedure
HFS-SOP-006 Allergen & Raw Food Segregation
HFS-SOP-007 Quality Control
HFS-SOP-008 Dry Goods Storage Standards
HFS-SOP-009 Cold Storage Organization Protocol
HFS-SOP-010 First Aid Box
HFS-SOP-011 Pest Control
HFS-SOP-012 Water Boiler Cleaning & Sanitization
HFS-SOP-013 Dates Handling & Serving
HFS-SOP-014 Coffee Machine Cleaning & Maintenance – WMF 1100 S
HFS-SOP-015 Food Holding Temperature Control
HFS-SOP-016 Cross-Contamination Prevention Guidelines
HFS-SOP-017 Ready-to-Eat Food Handling Protocol
HFS-SOP-018 Inventory Count & Stock Recording
HFS-SOP-019 Stock Labeling & Dating
HFS-SOP-020 Equipment Maintenance Procedure
HFS-SOP-021 Post-Use Equipment Cleaning
HFS-SOP-022 Microwave Operation
HFS-SOP-023 Customer Complaint and Food Poisoning Allegation