Title Page

  • Process Name

  • SOP #

  • Department

  • Location
  • Conducted on

  • Prepared by

Purpose

  • The purpose of this SOP is to prevent or minimize contamination of food, ingredient and packaging materials by employees

Scope

  • This standard operating procedure is applied to all the employees working in the facility, visitors and contractors
    - Handwashing
    - Cleaning and sanitizing food contact surfaces

Procedure for Handwashing

  • Roll up sleeves to expose the wrists.

  • Wet hands and wrists under warm water and apply soap from the dispenser.

  • Rub hands together vigorously. Scrub for at least 20 seconds. Scrub in between and around fingers. Scrub fingertips and wrists.

  • Rinse hands and wrists under warm running water.

  • Dry hands with a clean, single-use paper towel.

  • Turn off the water tap using the paper towel.

  • Discard the used paper towel in the trash can.

Procedure for Cleaning and Sanitizing Food Contact Surfaces

  • Remove food products and packaging materials from food contact surfaces before cleaning.

  • Scrape food and soil.

  • Pre-rinse the food contact surface with hot water right after processing.

  • Prepare cleaning chemical solution XXX. (See SOP #P1.8 for preparing XXX solution.)

  • Apply the cleaning chemical, using blue brushes to remove soil from the surface.

  • Let the chemicals sit on the food contact surface for 10 minutes.

  • Rinse with potable water.

  • Visually inspect the equipment and food contact surfaces for the presence of food residues.

  • Sanitize the food contact surface with the sanitizing solution.

Completion

  • Full Name and Signature of Auditor

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