Sections 11 Standard Operating Procedures

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Sections 11.1 and 11.2 Inwards Goods Receiving and Returns

Section 11.3: Meat Department: Meat Room Processing, Handling & Display

Section 11.4 Fruit and Vegetable Department: Fresh Fruit and Vegetable Storage, Handling & Display

Section 11.5 Fresh Departments: Refrigerated Service Display Practices

Section 11.6 Deli Department: Slicing of Small Goods, Meats and Cheeses

Section 11.7 Deli Department Processing and Handling of Raw Poultry and Cooked Chickens

Section 11.8 Fresh Salads and Sandwiches – Manufacture and Display

Section 11.9 Seafood Department: Seafood Handling and Display

Section 11.10 Bakery Department: Bakery Products, Storage, Processing & Display

Section 11.11 Dry Goods: Introduction to Grocery Food Handling and Display

Section 11.12 Dairy/Freezer Department: Perishable/Frozen Products Handling and Display

Section 11.13 Home Deliveries/Interstore Deliveries

Section 11.14 All Areas: Date Marking of Food / Code Checking Procedure.

Section 11.15 All Areas: Thawing of Frozen Foods

Section 11.16 All Areas: Temperature Checking of Foods

Section 11.17 All Areas: Deli, Meat, Bakery, Seafood, Produce Departments Food Safety – Ingredients and KJ Information Displays