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Food Safety and HACCP SOP: Cleaning and Sanitizing Food Contact Surfaces Mobile App

This Food Safety and HACCP SOP: Cleaning and Sanitizing Food Contact Surfaces Mobile App provides sample HACCP-based Standard Operating Procedures (SOPs) and contains the minimum elements that can assist you when developing your food safety program.

PURPOSE: According to each HACCP plan, this app helps prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized. Identify where corrective action should be taken, according to specific food safety plan procedures. Reduce potential food safety hazards as part of an improved, effective food safety program.

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

The GoCanvas App Store has numerous related HACCP-Based SOPs Food Safety apps. Download these apps for free as part of your GoCanvas Subscription. Use these apps' reporting feature to run convenient report PDFs, exportable and shareable in real time.

The GoCanvas App Store has numerous related HACCP-Based SOPs Food Safety apps. Download these apps for free as part of your GoCanvas Subscription.

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To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and ...
This procedure applies to school nutrition employees involved in cleaning and sanitizing food con...
Train school nutrition employees on using the procedures in this SOP.
Follow state or local health department requirements.
Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of che...
4. If state or local requirements are based on the FDA Food Code, wash, rinse, and sanitize food ...
Before each use.
Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and po...
Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, an...
Any time contamination occurs or is suspected.
5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermom...
Wash surface with detergent solution.
Rinse surface with clean water.
Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufactur...
Place wet items in a manner to allow air drying.
6. If a 3-compartment sink is used, setup and use the sink in the following manner:
In the first compartment, wash with a clean detergent solution at or above 110 °F or at the tempe...
In the second compartment, rinse with clean water.
In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified ...
7. If a dishmachine is used:
Check with the dishmachine manufacturer to verify that the information on the data plate is correct.
Refer to the information on the data plate for determining wash, rinse, and sanitization (final) ...
Follow manufacturer’s instructions for use.
Ensure that food contact surfaces reach a surface temperature of 160 °F or above if using hot wat...
School nutrition employees will:
During all hours of operation, visually and physically inspect food contact surfaces of equipmen...
2. In a 3-compartment sink, on a daily basis:
Visually monitor that the water in each compartment is clean.
...and More!