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

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

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

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    This procedure applies to school nutrition employees involved in cleaning and sanitizing food con...

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    Train school nutrition employees on using the procedures in this SOP.

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    Follow state or local health department requirements.

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    Follow manufacturer’s instructions regarding the use and maintenance of equipment and use of che...

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    4. If state or local requirements are based on the FDA Food Code, wash, rinse, and sanitize food ...

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    Before each use.

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    Between uses when preparing different types of raw animal foods, such as eggs, fish, meat, and po...

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    Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs, fish, meat, an...

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    Any time contamination occurs or is suspected.

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    5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermom...

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    Wash surface with detergent solution.

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    Rinse surface with clean water.

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    Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufactur...

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    Place wet items in a manner to allow air drying.

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    6. If a 3-compartment sink is used, setup and use the sink in the following manner:

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    In the first compartment, wash with a clean detergent solution at or above 110 °F or at the tempe...

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    In the second compartment, rinse with clean water.

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    In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified ...

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    7. If a dishmachine is used:

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    Check with the dishmachine manufacturer to verify that the information on the data plate is correct.

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    Refer to the information on the data plate for determining wash, rinse, and sanitization (final) ...

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    Follow manufacturer’s instructions for use.

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    Ensure that food contact surfaces reach a surface temperature of 160 °F or above if using hot wat...

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    School nutrition employees will:

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    During all hours of operation, visually and physically inspect food contact surfaces of equipmen...

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    2. In a 3-compartment sink, on a daily basis:

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    Visually monitor that the water in each compartment is clean.

  • ...and More!

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