Title Page
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Dining Room Housekeeping
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SOP #
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Department
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Location
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Conducted on
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Prepared by
Purpose
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The purpose of this SOP is to prevent the spread of COVID-19 by employees and service users in common rooms
Scope
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This standard operating procedure is applied to all the employees / service users, visitors and contractors - Handwashing - Cleaning and sanitizing food contact surfaces - Cleaning and sanitizing of the common rooms
Procedure for Handwashing
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Roll up sleeves to expose the wrists.
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Wet hands and wrists under warm water and apply soap from the dispenser.
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Rub hands together vigorously. Scrub for at least 20 seconds. Scrub in between and around fingers. Scrub fingertips and wrists.
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Rinse hands and wrists under warm running water.
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Dry hands with a clean, single-use paper towel.
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Turn off the water tap using the paper towel.
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Discard the used paper towel in the trash can.
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Sanitize hands at the sanitizer stations
Procedure for Cleaning and Sanitizing Food Contact Surfaces
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Remove food products and packaging materials from food contact surfaces before cleaning.
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Pre-rinse the food contact surface with hot water right after processing.
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Apply the cleaning chemical, using blue brushes to remove soil from the surface.
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Rinse with potable water.
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Visually inspect the equipment and food contact surfaces for the presence of food residues.
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Sanitize the food contact surface with the sanitizing solution.
Procedure for Cleaning and Sanitizing Common Rooms
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Clean and sanitize all tables and chairs before and after use
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Clean and sanitize of all common room floors
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Correct disposal of foods and debris into the correct bins provided
Completion
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Duncan Pike
