Hot & Cold Food Box Safe Operating Procedure

Hot & Cold Food Box Safe Operating Procedure

This Hot & Cold Food Box Safe Operating Procedure (SOP) covers the safe operation of non-electrical/non-mechanical hot and cold boxes for the transport of potentially hazardous food.

Potentially hazardous food means food that has to be kept at certain temperatures to minimise multiplication of any food-poisoning bacteria that may be present in the food or to prevent the formation of toxins in the food.

When you are transporting food, you need to consider two main food safety issues:

1. Keeping the food protected from contamination and,
2. If the food is potentially hazardous, keeping it cold (5°C or colder) or hot (60°C or hotter). 

Hot & Cold Food Box SOP:

• Provides instructions on the use of the equipment both prior to and during operation.
• Ensures workers recognise and manage associated hazards and risks involved.
• Provides a training document for workers. 

SOP Training Quiz:

• Provides a training quiz for workers.
• The associated quiz consists of questions carefully designed to assess comprehension of the SOP.
• The questions are in multiple-choice or true or false format, with answered supplied.

View Quiz Sample

Hot & Cold Food Box Safe Operating Procedure Contents:

• PPE
• Hazards 
• Precautions
• Pre-Operation Inspection
• Operation 
• Cleaning
• Includes an Employee Training and Induction Register