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.
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