主题
食品安全 SOP 框架
英文 HACCP / MeSTI SOP 框架 Word + PDF 下载 · 点击下载。含 FIFO（先进先出）库存轮转与 SLA（服务水平协议）对接要点。
使用须知
仅作体系起草起点 — 正式认证前建议委托食品安全顾问（CFSA / HACCP Lead Auditor）或对接 MOH 认证专员。菜单危害分析与 CCP 识别须按本店定制。详见页底说明。
SOP 框架 [这里有误？]
通用 HACCP / MeSTI 框架 + 每日 / 每周 / 每月检查清单 + 温度记录表 + 纠正措施表。
Word 用于填空 / 律师审阅 · PDF 用于打印签字 · 全部静态文件，点一下即下载。
预览 · 下载上方文件获得完整版本
Template for reference only. Legal advice is recommended before signing.
FOOD SAFETY STANDARD OPERATING PROCEDURE (SOP)
HACCP System Framework aligned with Codex Alimentarius CAC/RCP 1-1969 Rev.4-2003 and MS 1480:2019. Prepared for MOH MeSTI / HACCP / GMP certification submission.
Establishment: ______________________________________________________________
SSM Registration No.: ______________________ | Premise Licence No.: ______________________
Address: ______________________________________________________________
Food Safety Officer: ______________________ | NRIC: ______________________
Date of SOP issue: ____________________ | Version: ____________________
PART A — HACCP 7 Principles (Codex Alimentarius)
| # | Principle | Implementation |
|---|---|---|
| 1 | Conduct Hazard Analysis | List biological (Salmonella, E. coli, Listeria), chemical (cleaning agents, allergens), and physical (glass, metal) hazards at each step: receiving → storage → preparation → cooking → holding → serving |
| 2 | Identify Critical Control Points (CCPs) | Typical F&B CCPs: receiving temperature of raw meat/seafood, cold storage, cooking core temperature, hot holding, reheating, cooling rate |
| 3 | Establish Critical Limits | Poultry / ground meat cooked to core ≥ 75 °C for ≥ 30 sec; chilled storage ≤ 4 °C; frozen storage ≤ -18 °C; hot holding ≥ 60 °C; cooling from 60 °C to 21 °C within 2 hours then to 5 °C within 4 more hours |
| 4 | Establish Monitoring Procedures | Who (named staff), what (temperature / visual / pH), when (every 4 hours during ops), how (calibrated probe thermometer) — documented on daily log |
| 5 | Establish Corrective Actions | When limit is exceeded: (a) segregate affected product; (b) dispose / reprocess per protocol; (c) record incident; (d) adjust equipment; (e) re-validate if recurrent |
| 6 | Establish Verification Procedures | Weekly log review, monthly thermometer calibration (ice-point + boiling-point), quarterly internal audit, annual HACCP review |
| 7 | Establish Record-Keeping | Retain all logs for minimum 2 years; available for MOH / JAKIM inspection on demand |
PART B — MeSTI Compliance Mapping
| MeSTI Requirement | Evidence Document |
|---|---|
| Premise Registration | Copy of Sijil Pendaftaran Premis + MeSTI registration certificate |
| Staff Training | Training certificates (food handling, hygiene, allergen awareness) — Typhoid vaccination record per Food Regulations 1985 |
| Pest Control | Contract with licensed pest control operator (PCO) + monthly service reports |
| Cleaning Schedule | Daily / weekly / monthly cleaning log signed by supervisor (see Part D) |
| Supplier Approval List | Approved supplier list with valid Halal / MeSTI / GMP / HACCP certificates on file |
| Traceability | Batch records: incoming raw materials (DO / invoice / batch no.) → outgoing products |
| Product Recall Procedure | Written procedure + mock recall drill annually, recall record retained 2 years |
PART C — Daily Food Safety Checklist
Date: ____________________ | Shift: ____________________ | Supervisor: ____________________
| # | Item | Standard | Result | Sign |
|---|---|---|---|---|
| 1 | Personal hygiene — uniforms clean, hair restrained, no jewellery | Visual inspection | [ ] Pass / [ ] Fail | ______ |
| 2 | Handwashing facility — soap, tissue, hot water operational | All stocked and functional | [ ] / [ ] | ______ |
| 3 | Refrigerator temperature (Unit 1) | ≤ 4 °C | Reading: ______ °C | ______ |
| 4 | Refrigerator temperature (Unit 2) | ≤ 4 °C | Reading: ______ °C | ______ |
| 5 | Freezer temperature | ≤ -18 °C | Reading: ______ °C | ______ |
| 6 | Hot holding temperature | ≥ 60 °C | Reading: ______ °C | ______ |
| 7 | Cooking core temperature (poultry / ground meat) | ≥ 75 °C, ≥ 30 sec | Reading: ______ °C | ______ |
| 8 | Work surface sanitation — sanitizer applied, visually clean | No debris / residue | [ ] / [ ] | ______ |
| 9 | Waste disposal — segregated, no overflow, bin covered | In compliance | [ ] / [ ] | ______ |
| 10 | Pest activity — no sightings, droppings, or tracks | No evidence | [ ] / [ ] | ______ |
| 11 | Staff health declaration — no open wounds, respiratory illness, gastroenteritis | Declared by each staff | [ ] / [ ] | ______ |
Log frequency: each shift. Retain for 2 years. Corrective action for any "Fail" entry required in Part F.
PART D — Weekly Checklist
Week commencing: ____________________ | Manager sign-off: ____________________
| # | Item | Result | Sign |
|---|---|---|---|
| 1 | Deep clean kitchen floor, drains, grease traps | [ ] Completed | ______ |
| 2 | Clean and sanitize chopping boards, knives, utensils (colour-coded system maintained) | [ ] | ______ |
| 3 | Rotate stock (FIFO — First In, First Out) | [ ] | ______ |
| 4 | Check expiry dates on all items in storage | [ ] | ______ |
| 5 | Clean refrigerator / freezer interior (including shelves, seals) | [ ] | ______ |
| 6 | Empty and clean grease trap (minimum weekly; daily for high-volume kitchens) | [ ] | ______ |
| 7 | Review daily temperature logs — flag outliers, follow up | [ ] | ______ |
| 8 | Staff hygiene refresher briefing (5-minute toolbox talk) | [ ] | ______ |
PART E — Monthly Checklist
Month: ____________________ | Manager sign-off: ____________________
| # | Item | Result | Sign |
|---|---|---|---|
| 1 | Pest control service conducted + report filed | [ ] | ______ |
| 2 | Calibrate all probe thermometers (ice-point + boiling-point, ±1 °C tolerance) | [ ] | ______ |
| 3 | Deep clean exhaust hood, filters, ducting | [ ] | ______ |
| 4 | Inspect fire extinguishers (gauge in green, seal intact, annual service up to date) | [ ] | ______ |
| 5 | Staff refresher training (food safety, allergen, emergency) | [ ] | ______ |
| 6 | Internal SOP audit — random sampling of daily / weekly logs | [ ] | ______ |
| 7 | Review supplier performance — quality, on-time delivery, certificate validity | [ ] | ______ |
| 8 | Waste cooking oil disposal via licensed collector (DOE registered) | [ ] | ______ |
PART F — Corrective Action Record
| Date | CCP affected | Deviation observed | Product disposition | Corrective action taken | Staff sign |
|---|---|---|---|---|---|
| ______ | ______ | ______ | [ ] Disposed / [ ] Reprocessed / [ ] Released after re-check | ______ | ______ |
| ______ | ______ | ______ | [ ] Disposed / [ ] Reprocessed / [ ] Released after re-check | ______ | ______ |
| ______ | ______ | ______ | [ ] Disposed / [ ] Reprocessed / [ ] Released after re-check | ______ | ______ |
PART G — Temperature Log (Sample Row)
Log frequency: every 4 hours during operating hours. Retain for 2 years minimum.
| Date | Time | Unit | Reading (°C) | Pass/Fail | Action taken | Staff sign |
|---|---|---|---|---|---|---|
| ______ | ______ | Fridge 1 | ______ | [ ] P / [ ] F | ______ | ______ |
| ______ | ______ | Fridge 2 | ______ | [ ] P / [ ] F | ______ | ______ |
| ______ | ______ | Freezer | ______ | [ ] P / [ ] F | ______ | ______ |
| ______ | ______ | Hot hold | ______ | [ ] P / [ ] F | ______ | ______ |
PART H — Sign-off
I, the undersigned Food Safety Officer, confirm that this SOP has been reviewed, understood, and communicated to all food handlers. This SOP shall be reviewed annually or upon any significant change to menu, equipment, or regulation.
Food Safety Officer signature: ________________________ | Date: ______________
General Manager / Owner signature: ________________________ | Date: ______________
详细说明
认证流程与时限 [这里有误？]
本节列食安 SOP 4 类认证（MeSTI / HACCP / GMP / ISO 22000）的申请工作日参考 · 按业态规模选择对应认证路径，时限为 MOH 公布标准。
- MeSTI 认证 — 13 工作日（MOH 标准）
- HACCP 认证 — 27 工作日（MOH 标准）
- GMP 认证 — 27 工作日（MOH 标准）
- ISO 22000（进阶）— 非 MOH，由认证机构（SIRIM / TÜV / BV 等）审核
适用场景 [这里有误？]
本节列本食安 SOP 模板的 5 类典型适用场景 · 含 MeSTI / HACCP / GMP 申请准备、餐厅内部培训日常管理、MOH 与地方政府稽查前自检的核心使用情境。
- 申请 MeSTI（中小型食品业，基础）
- 申请 HACCP（连锁 / 出口 / 大规模，升级）
- 申请 GMP（食品制造业）
- 餐厅内部食品安全培训与日常管理
- MOH / 地方政府（MBPJ / MBPP / DBKL）稽查前自检
不适用场景 [这里有误？]
本节列本食安 SOP 模板的 3 类不适用场景 · 街边小摊用简化 1MBA 基础卫生、零售 / 便利店用 Good Hygiene Practices、出口业态需 ISO 22000 升级框架。
- 街边小摊 / 个体户（可用简化 1MBA "Minda Bersih Amal" 基础卫生）
- 非食品业态（零售 / 便利店 — 用 Good Hygiene Practices）
- 出口业态需 ISO 22000（本框架是基础，不足应对）
数据基准（2026-04）
- Food Act 1983 (Act 281) + Food Regulations 1985
- MS 1480:2019（Malaysia Standard for HACCP system）
- Codex Alimentarius HACCP 7 Principles (CAC/RCP 1-1969, Rev.4-2003)
- MeSTI Certification Scheme — MOH Program Keselamatan dan Kualiti Makanan
- Temperature danger zone: 5–60 °C（食品不得在此温区累计 > 4 小时）
填写指引（中文） [这里有误？]
关键温度（必记）：冷藏 ≤ 4°C，冷冻 ≤ -18°C，热保温 ≥ 60°C，核心烹煮 ≥ 75°C / 30 秒。5-60°C 危险温区累计 > 4 小时不得供应。
Daily log 每班次必填：温度记录至少每 4 小时一次。MOH 稽查查过往 2 年记录，缺失可直接发 compound（罚单，RM100-10,000）。
Weekly + Monthly 经理 / 主管签字，有责任人留痕。
Pest Control：必须雇 KKM / DOE 认证 PCO（Pest Control Operator），保留每月报告。自己喷药违规。
Supplier Approved List：每供应商至少持有效 Halal（若需要）+ MeSTI / GMP 证书，到期前 30 天催续证。
Traceability（可追溯性）：每批 DO 记录批次号 + 供应商 + 收货日 + 保质期。发生食安事件 2 小时内要能追溯源头，MOH / HACCP 稽核会查。
Mock Recall 模拟召回：每年至少 1 次。假设某批次出问题，2 小时内识别 / 清点 / 通知。
温度计校准：每月至少 1 次，冰水（0°C）+ 沸水（100°C）双点校准，误差 ±1°C 以内。
Grease Trap：每周清理是最低，油量大的中式快炒建议每天。堵塞 / 招虫 / MOH 罚款风险。
颜色分区砧板刀（最佳实践）：红（生肉）/ 蓝（生鱼）/ 黄（生禽）/ 绿（蔬果）/ 白（熟食），全套分色。
常见误区 [这里有误？]
| 误区 | 正确做法 |
|---|---|
| "SOP 写了但没人执行" | 每班签字打卡，经理 spot check，连续 3 次未签触发补训 |
| "温度只测看起来有问题的设备" | 所有冷藏 / 冷冻 / 热保温设备每 4 小时记录，没测即违规 |
| "过期食材收起来不用就行" | MOH 定义"过期物品放在可供应区域"已违规，必须物理隔离 + 48 小时内处理 |
| "生熟分开就是用两块砧板" | 至少 4 色系统（红/蓝/黄/绿+白），砧板 + 刀 + 毛巾全套分色 |
| "员工生病自己说就行" | 每日健康申报（纸质 / 电子），腹泻 / 呕吐 / 皮肤伤口者不得接触食品 |
| "HACCP 和 MeSTI 一样" | MeSTI 是基础，HACCP 是升级版；中小餐厅从 MeSTI 起步，连锁 / 出口需 HACCP |
| "Typhoid 疫苗打过就不用再打" | Food Regulations 1985 要求食品处理员每 3 年复种 |
相关章节 [这里有误？]
- 食品安全 — MOH 合规与 Temperature 管理
- 厨房与供应链 — 供应商管理与 FIFO 实施
- 开业执照清单 — MeSTI / Halal 申请流程
- 供应商 SLA 模板 — 供应商合同里的 Halal / HACCP 条款
官方来源 [这里有误？]
- Food Act 1983 (Act 281) + Food Regulations 1985 — MOH
- MOH Food Safety and Quality Programme
- MS 1480:2019 HACCP standard — Department of Standards Malaysia
- Codex Alimentarius HACCP (CAC/RCP 1-1969)
- MeSTI certification guide — FSQ Division
[算错了？告诉我们]
免责声明： 本 SOP 模板仅供参考，不取代正式 HACCP / MeSTI / GMP 认证流程。实际认证需通过 MOH 审计。各业态 CCP 识别因菜单、设备、规模不同而异，建议食品安全顾问协助定制。详见完整免责声明。
最后审阅：2026-04。法规与市场数据可能随时更新，以官方公告为准。