SOP Hand Washing Cleaning and Sanitazing
SOP Hand Washing Cleaning and Sanitazing
SOP Hand Washing Cleaning and Sanitazing
SOPs can be very useful for training employees because they provide step-by-step instructions on how to perform
tasks. • deviation/correction if applicable (ex: equipment
that’s still obviously soiled should have an SSOP
Elements saying to re-clean it)
The elements considered in SOPs depend on the tasks SOPs should be:
performed. SOPs for sanitation (SSOPs) include recording • simple -- concise, easy to understand and easy to
the results of the procedure and taking action if a follow
deviation occurs. Other SOPs, such as hand washing, just
• detailed -- step-by-step instructions so anyone can
describe the steps to successfully complete the task.
perform the task
SOPs should include: • specific for your facility -- should represent how daily
• name of the person who wrote it operations are performed in your facility.
• approval name or initials of the person approving the • reflect what you do
document (optional) • updated -- periodically reviewed to ensure they are
• date it was written accurate and up-to-date
• purpose (optional)
• version number if the document was modified Training:
(optional) Employees need to be aware of why and how SOPs are
• name of the person(s) responsible for performing the important for the implementation of the food safety
task (ex: all personnel, sanitation crew) system. Make sure all employees are trained in SOPs.
• frequency of the described activity (ex: daily,
monthly) Related links:
• detailed instructions/procedures to be performed US Department of Agriculture (USDA) Examples of Food
• record where the activities performed are Safety Standard Operating Procedures (SOPs)
documented
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Purpose: to prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned and sanitized
(sinks, tables, equipments, utensils, thermometers, carts)
Responsibility: applies to all the employees responsible for cleaning and sanitizing food contact surfaces
Frequency: after using food contact surfaces and at any time contamination occurs
Procedure:
1. Remove food products and packaging materials from food contact surfaces before cleaning.
2. Scrape food and soil.
3. Pre-rinse the food contact surface with hot water right after processing.
4. Prepare cleaning chemical solution XXX. (See SOP #P1.8 for preparing XXX solution.)
5. Apply the cleaning chemical, using blue brushes to remove soil from the surface.
6. Let the chemicals sit on the food contact surface for 10 minutes.
7. Rinse with potable water.
8. Visually inspect the equipment and food contact surfaces for the presence of food residues.
9. Sanitize the food contact surface with the sanitizing solution. (See SOP #P1.8 for preparing sanitizing solution.)
Corrective action: If food residues are found during inspection, food contact surfaces must be re-cleaned.
For information on the Food Safety Program contact the CVO/Food Safety Knowledge Centre.
For technical information, call 204-795-7968 or 204-795-8418 in Winnipeg; or e-mail foodsafety@gov.mb.ca.
For general information, contact your local GO Centre.