The Safe Operating Procedures (SOPs) are divided into sections on Cooking, Cooling, Cold Preparation, Good Hygiene Practice (GHP) and Management.
There is no repetition of activities between these sections.
For example, even though handwashing is important at many times and during many procedures, there is only one place in the system that it is documented i.e. in the 'Hand Washing' SOP in the GHP section.
This way, a business has only one page to implement, train and manage on hand washing.
This keeps the amount of documentation to a minimum, and prevents the system from becoming unwieldy, time-consuming and complicated.