Student’s Name:

Date: Nov. 16th, 2018

Course: Supervision & Training Techniques
Class Time: 8:45 am - 11:55 am
Location: CS&D 102
Professor’s Name: Rachel Paghunasan
Assignment: SOP

CLEANING AND SANITIZING FOOD CONTACT SURFACES

STANDARD OPERATING PROCEDURES

Responsibility:

 To prevent foodborne illness, cooks ensure that all food contact surfaces are
properly cleaned and sanitized by following SOPs.
 Managers are responsible for training cooks on proper techniques, providing
necessary resources such as tools, detergents, sanitizers, and making sure the
cleaning and sanitizing steps are followed correctly.

Materials:

 Dawn, Liquid, Professional Dish Detergent

 Clorox, Liquid, Regular Concentrated Bleach
 Sanitizer Buckets, Red, 3 Qt.
 FMP Chlorine Sanitizer Test Strips
 Brushes, Sponges, Towels, and Scrubbing Tools
 One Minute Clock
 Clean Microbiology Water

Procedure:

1. The three compartment sinks should be brushed or rinsed to remove visible dirt
and debris.
2. Sink #1 WASH: Fill ⅓ sink with water with a temperature of at least 110 degrees
F (43 degrees C) and add 5 pumps of detergent. Drain and change the detergent
solution as it is, with no more soap-suds.
3. Sink #2 RINSE: Fill full sink with water with a temperature of at least 110 degrees
F (43 degrees C). Drain and refill sink with new water as it becomes dirty.
4. Sink #3 SANITIZER: fill the full sink with water a temperature of at least 110
degrees F (43 degrees C), add 2 oz. of bleach. Use sanitizer test strips and
follow its directions to check the concentration of the sanitizer. The test should be
 minimum of 50 ppm to a maximum of 100 ppm. Adjust the mixture as needed.
Drain and change the sanitizer solution as it is, once becomes cloudy.
5. Rinse, scape, or soak items into the trash can before washing.
6. Wash items in the first sink: apply the prepared detergent solution, and scrub the
surfaces top to bottom, inside to outside.
7. Rinse items in the second sink: dip items into the water, remove all traces of food
and detergent.
8. Sanitizer items in the third sink: submerge items entirely with all surfaces into the
sanitizing solution for at least 60 seconds, check with provided one minute clock.
9. Allow items to air dry upside down.
10. For sanitizer bucket, fill the full bucket with water a temperature of at least 110
degrees F (43 degrees C), add 2 teaspoons of bleach. Use sanitizer test strips
and follow its directions to check the concentration of the sanitizer. The test
should be minimum of 100 ppm to a maximum of 200 ppm. Adjust the mixture as
needed. Empty and change sanitizer solution as it once becomes cloudy.
11. With clean towel dipped into sanitizer bucket solution, wipe other surfaces that
contact food such as prep tables, knives, wash cutting boards, washed food
equipment.
12. Allow surfaces to air dry at least 60 seconds.