[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-380659-105":53,"doc-detail-380659-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","hospitality-and-catering-sop-sop-number-192-08-2015-guidance-for-safe-working","Hospitality and Catering SOP - SOP Number 192-08-2015 - Guidance for Safe Working","","Hospitality and Catering Standard Operating Procedures (SOPs) provide hospitality and catering staff and students with clear guidance for safe working practices, aligned with legislation, the College Health & Safety Policy, and the risk assessment process. The SOP covers personal hygiene, uniform and fitness to work, prevention of dermatitis, strains, slips and falls, safe use of knives and sharp tools, kitchen tools and processes, and safe handling of hot substances and equipment. It also addresses safe use of portable electrical equipment, fixed appliances, specific equipment procedures, communication, and scheduled review.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/hospitality-and-catering-sop-sop-number-192-08-2015-guidance-for-safe-working/380659/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/hospitality-and-catering-sop-sop-number-192-08-2015-guidance-for-safe-working/380659.png","ImageObject",442,249,{"name":88,"@type":89},"noah","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-22","2026-09-24",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",10,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What is the purpose of the Hospitality and Catering SOP?","Question",{"text":109,"@type":110},"It provides guidance and procedures so hospitality and catering staff and students can work safely and avoid harm, aligned with legislation, the College Health & Safety Policy, and the risk assessment process.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"Who must follow the procedures in this SOP?",{"text":114,"@type":110},"All hospitality and catering staff and students must be aware of and adhere to the procedures set out in the SOP.",{"name":116,"@type":107,"acceptedAnswer":117},"How are reviews and updates handled for the SOP?",{"text":118,"@type":110},"The document records a first created date, the last reviewed date, and the next review date, with the latest change type and approval/noting information captured in the review information and appendix change history.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},380659,1791334934,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":101},1099529839121,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","| Hospitality and Catering SOP\u003Cbr>SOP Number:\u003Cbr>192-08-2015\u003Cbr>Academic Year:\u003Cbr>2025/2026 ONWARDS\u003Cbr>Date Of This Issue:\u003Cbr>October 2025\u003Cbr>Responsible Owner: Head of School of Hospitality, Management, Tourism and Languages\u003Cbr>Summary of Contents\u003Cbr>In compliance with legislation and in line with the College’s Health & Safety Policy and risk assessment process, these Standard Operating Procedures (SOPs) provide Hospitality and Catering staff and students with guidance and procedures to ensure they are kept safe from harm so far as is reasonably practicable. | Review Information (Responsible Owner):\u003Cbr>First Created: May 2013\u003Cbr>Last Reviewed: September 2025\u003Cbr>Next Review: September 2026\u003Cbr>Change Type at last Review:\u003Cbr>~~No/~~ Minor/~~Significant~~ (delete as appropriate)\u003Cbr>Approval/Noting By:\u003Cbr>CMT: 1 October 2025\u003Cbr>Previous Reference (for control purposes)\u003Cbr>045-08-2013: Personal Hygiene, Uniform & Fitness to Work\u003Cbr>042-08-2013: Work Related Contact Dermatitis 043-08-2013: Preventing Sprains and Strains 044-08-2013: Preventing Slips, Trips and Falls\u003Cbr>046-08-2013: Knives and Sharp Tools\u003Cbr>047-08-2013: Use of Kitchen Tools\u003Cbr>048-08-2013: Kitchen Processes\u003Cbr>044-08-2013: Use of Portable Electric Equipment\u003Cbr>050-08-2013: Handling Hot Substances/ Equipment\u003Cbr>051-08-2013: Use of Fixed Appliances\u003Cbr>Date of Equality of Opportunity and Good Relations Screening (Section 75):\u003Cbr>Date Policy Screened – December 2016\u003Cbr>Date of Last Accessibility Screening:\u003Cbr>October 2025 |\n| --- | --- |\n\nContents  \n1.0 CHANGE HISTORY ................................................................................................................................... 1  \n2.0 BACKGROUND.......................................................................................................................................... 1  \n3.0 SCOPE........................................................................................................................................................ 1  \n4.0 PERSONAL HYGIENE, UNIFORM AND FITNESS TO WORK ................................................................2  \n5.0 PREVENTING WORK RELATED DERMATITIS ....................................................................................... 3  \n6.0 PREVENTING SPRAINS AND STRAINS .................................................................................................. 5  \n7.0 PREVENTING SLIPS, TRIPS AND FALLS ............................................................................................... 6  \n8.0 WORKING SAFELY WITH KNIVES AND SHARP TOOLS ......................................................................8  \n9.0 SAFE USE OF KITCHEN TOOLS.............................................................................................................. 9  \n10.0 SAFE KITCHEN PROCESSES ................................................................................................................ 10  \n11.0 SAFE USE OF PORTABLE ELECTRICAL EQUIPMENT....................................................................... 12  \n12.0 SAFE HANDLING OF HOT SUBSTANCES AND EQUIPMENT ............................................................ 17  \n13.0 SAFE USE OF FIXED APPLIANCES ...................................................................................................... 18  \n14.0 PROCEDURES FOR SPECIFIC EQUIPMENT ........................................................................................20  \n15.0 COMMUNICATION PLAN ........................................................................................................................ 25  \n16.0 REVIEW .................................................................................................................................................... 25  \nAPPENDIX 1: DOCUMENT CHANGE HISTORY................................................................................................26  \n1.0 Change History  \nChanges to this SOP are documented in Appendix 1 of this document. ","cbCaiqIE02KfUVQ9","https://ap.wps.com/l/cbCaiqIE02KfUVQ9","pdf",462290,28,"English","# 1.0 Change History\n# 2.0 Background\n# 3.0 Scope\n# 4.0 Personal Hygiene, Uniform and Fitness to Work\n# 5.0 Preventing Work Related Dermatitis\n# 6.0 Preventing Sprains and Strains\n# 7.0 Preventing Slips, Trips and Falls\n# 8.0 Working Safely with Knives and Sharp Tools\n# 9.0 Safe Use of Kitchen Tools\n# 10.0 Safe Kitchen Processes\n# 11.0 Safe Use of Portable Electrical Equipment\n# 12.0 Safe Handling of Hot Substances and Equipment\n# 13.0 Safe Use of Fixed Appliances\n# 14.0 Procedures for Specific Equipment\n# 15.0 Communication Plan\n# 16.0 Review","[{\"question\":\"What is the purpose of the Hospitality and Catering SOP?\",\"answer\":\"It provides guidance and procedures so hospitality and catering staff and students can work safely and avoid harm, aligned with legislation, the College Health \\u0026 Safety Policy, and the risk assessment process.\"},{\"question\":\"Who must follow the procedures in this SOP?\",\"answer\":\"All hospitality and catering staff and students must be aware of and adhere to the procedures set out in the SOP.\"},{\"question\":\"How are reviews and updates handled for the SOP?\",\"answer\":\"The document records a first created date, the last reviewed date, and the next review date, with the latest change type and approval/noting information captured in the review information and appendix change history.\"}]","Hospitality and Catering SOP - SOP Number 192-08-2015 - Guidance for Safe Working | PDF",1790241192]