Sanitizing Food Contact Surfaces SOP Checklist

• Client / Site

• Conducted on (Date and Time)

  Date

• Performed by

• Location
  Address

Sanitizing food contact surfaces (Utensils)

• 1. Wash surface with detergent solution

  ✔

  X

• 2. Rinse surface with clean water<br>

  ✔

  X

• 3. Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.

  ✔

  X

• 4. Place wet items in a manner to allow airdrying.

  ✔

  X

Sanitizing food contact surfaces (Cooking Equipment)

• 1. Wash surface with detergent solution

  ✔

  X

• 2. Rinse surface with clean water<br>

  ✔

  X

• 3. Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s label.

  ✔

  X

• 4. Place wet items in a manner to allow airdrying.

  ✔

  X

When using 3-compartment sink:

• 1. In the first compartment, wash with a clean detergent solution at or above 110 degrees F.

  ✔

  X

• 2. In the second compartment, rinse with clean water.

  ✔

  X

• 3. In the third compartment, sanitize with a sanitizing solution mixed at a concentration specified on the manufacturer’s label for 30 seconds.

  ✔

  X

When using the dish machine:

• 1. Refer to the information on the data plate for determining wash, rinse, and sanitization rinse temperatures; sanitizing solution concentrations; and water pressure if applicable.

  ✔

  X

• 2. Follow manufacturer’s instructions for use.

  ✔

  X

• 3. Ensure that food contact surfaces reach a surface temperature of 160 degrees F or above.

  ✔

  X

• Signature of worker/cleaner

  Sign