Prepare a HACCP-based SOP checklist for food preparation, hot holding and cold holding in a food service unit.

1. 1 · Open in two lines. A HACCP-based checklist turns SOPs into yes/no checks with a corrective action for every 'No'. It is filled each shift and kept as a record.
2. 2 · Draw the format. [Diagram: header (unit, date, time, checker) above a three-column table: Check item | Yes / No | Corrective action; signatures at the bottom]
3. 3 · Food preparation items.
   • Uniform, hand washing.
   • Clean, sanitised surfaces.
   • Separate raw and cooked boards.
   • Thawing in refrigerator.
   • Cooking to 75 °C at the centre.
4. 4 · Hot holding items.
   • Unit preheated.
   • Food at 63 °C or above, recorded.
   • Not used for reheating; covered.
5. 5 · Cold holding and refrigeration items.
   • Cold food 5 °C or below.
   • Ice to food level.
   • Refrigerator thermometer; raw below cooked.
6. 6 · Using the checklist. Fill every shift, act on each 'No' at once, sign, have the manager review, keep the sheets for audits. Follow your unit's validated limits.
7. 7 · In a hospital kitchen. The cook ticks, the dietitian signs; the log shows control during inspections.
8. 8 · Close in one line. A checklist is only useful when every 'No' leads to an action.

Scoring tip: Draw real tables with at least six items each. A table with corrective actions scores much better than a plain list.