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Inspection

Sanitizing food contact surfaces (Utensils)

1. Wash surface with detergent solution

2. Rinse surface with clean water

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

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

Sanitizing food contact surfaces (Cooking Equipment)

1. Wash surface with detergent solution

2. Rinse surface with clean water

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

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

When using 3-compartment sink:

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

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

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

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.

2. Follow manufacturer’s instructions for use.

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

Signature of worker/cleaner

Sanitizing Food Contact Surfaces SOP Checklist

Created by: SafetyCulture Staff | Industry: Cleaning | Downloads: 62

Foodservice employees can use this SOP checklist to ensure that kitchen equipment and kitchenware are cleaned and sanitized to avoid foodborne illnesses and allergies.

Signup for a free iAuditor account to download and edit this checklist. It will be added to your free account and you will be able to conduct inspections from your mobile device.

Download and edit this free checklist

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Inspection

Sanitizing food contact surfaces (Utensils)

1. Wash surface with detergent solution

2. Rinse surface with clean water

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

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

Sanitizing food contact surfaces (Cooking Equipment)

1. Wash surface with detergent solution

2. Rinse surface with clean water

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

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

When using 3-compartment sink:

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

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

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

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.

2. Follow manufacturer’s instructions for use.

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

Signature of worker/cleaner