its doors to the public late next month. In order to conform to the latest requirements for food safety you are required to write a set of Standard Operating Procedures (SOPs) to meet all requirements outlined in the current legislation. You will also need to provide a reference manual for all relevant staff. These will need to include: 1. A reference to the current legislation. Where can this be accessed and what are the key requirements relating to (access this information on the website for specific details): a. Food safety standards b. Food safety plan c. Documentation d. Danger Zone e. Critical Limits and Time Frames f. The provisions for legislation and provisions at local government level g. The implications for failing to comply with legislation 2. The meaning of HACCP, the seven principles and the required procedures for each principle. 3. Hygiene Standards for: a. Persons who handle and prepare foodstuffs b. Premises c. Equipment d. Cross-contamination risks in the 3 areas mentioned in a, b & C: 4. Provisions for cleaning regimes including cleaning procedures, sanitation and suit chemicals or mechanical procedures (for example a dishwasher). 5. Each step of the catering cycle from ordering to distribution of foods, with requirements and monitoring processes at each step clearly outlined, with ap examples. (For example it is insufficient to state "measure temperature" - you will to explain how temperatures are measured; what the specific temperature mu according to the commodity you are inspecting; and what your corrective actio need to include in case of any discrepancy - apply these at all steps.) 6. The meaning of hazardous foods especially as described by local legislation and n food codes including typical examples for potentially hazardous foods across groups