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Cleaning and Sanitizing Food Contact Surfaces

STANDARD OPERATING PROCEDURE

Cleaning and Sanitizing Food Contact Surfaces

SCOPE:  This procedure applies to foodservice employees involved in cleaning and sanitizing food contact surfaces.

PURPOSE:  To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized.

RESPONSIBILITY:  It is the responsibility of the management to ensure that the following procedures are adhered to and understood by all relevant personnel and the personnel follow State or local health department requirements.

INSTRUCTIONS:

  1. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of chemicals for cleaning and sanitizing food contact surfaces.  Refer to Storing and Using Poisonous or Toxic Chemicals SOP.
  2. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and equipment:

 

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