Fillable Printable Standard Operating Procedures - Alaska

Standard Operating Procedures - Alaska

Standard Operating Procedures for

Facility Name: _____________________________________________________

Prepared or revised by:

Signature: _______________________________________________________Date__________

Alaska Food Safety and Sanitation Program “Standard Operating Procedure” Template

Cleaning and Sanitizing

Why:

Remove bacteria or viruses that may cause foodborne illness from food contact

surfaces.

Who:

Food workers.

When:

When utensils, equipment or other food contact surfaces are used.

Where:

In food preparation areas.

○

Clean and sanitize utensils and equipment:

after each use.

every 4 hours if used to prepare Potentially Hazardous Foods (PHF) on

a continuous basis.

○

Clean and sanitize utensils and equipment between preparing raw and

ready to eat foods.

How:

List your methods for sanitizing:

Dishwashing Mechanical Manual

Sanitizer Concentration Water Temp

Wiping Cloths

Sanitizer Concentration Water Temp

____________________ __________

Optional

Records

Cleaning and Sanitizing Schedule

____________________ __________

Correction:

Review records

Re-clean/sanitize.

______________________________

PIC

Verification:

○

Verify that food contact surfaces are clean and sanitized.

○

Observe employee cleaning and sanitizing practices.

○

Check that dishwashing equipment is properly operated and maintained.

○

Use proper test kit or strips to verify sanitizer concentration or

temperature.