Scribd
Upload
39 views1 page

RSOP4 Tasting Method

All restaurant employees are required to use a two spoon tasting method to sample food products in order to prevent contamination and ensure food safety. The two spoon method involves using one spoon to remove a sample from the container and a second spoon to transfer it away from the original food source before tasting. Restaurant managers must observe employee tasting practices and follow up as needed to enforce the sanitary policy.

Uploaded by

SPHM Hospitality
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
39 views1 page

RSOP4 Tasting Method

All restaurant employees are required to use a two spoon tasting method to sample food products in order to prevent contamination and ensure food safety. The two spoon method involves using one spoon to remove a sample from the container and a second spoon to transfer it away from the original food source before tasting. Restaurant managers must observe employee tasting practices and follow up as needed to enforce the sanitary policy.

Uploaded by

SPHM Hospitality
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 1

Facility Name:

Department:

Policy No:

STANDARD OPERATING PROCEDURE

Tasting Method
Policy: All restaurant employees will use the correct and sanitary tasting method to prevent
contamination and ensure food safety.

Procedure: All restaurant employees must:

Use a Two Spoon Tasting Method:

1. Remove a sample of a product from the container with one spoon.


2. Transfer the product sample onto a second spoon, away from the original food container or
preparation area.
3. Sample the product by tasting.
4. Never re-use used spoons. Use clean and sanitary spoons each tasting. Always use two
spoons to ensure sanitary practices are being followed and the product is not contaminated.

The restaurant manager will:

1. Observe the food tasting practices of employees.


2. Follow up as necessary.

Policy last revised on: ______________

You might also like