This SOP defines how food-contact and non-contact surfaces, equipment, and utensils are cleaned and sanitized to prevent contamination and foodborne illness. It supports HACCP prerequisite programs and FDA Food Code expectations.
Adapt the products, concentrations, and schedule to your operation. Copy, print, or customize it in the generator.
Purpose
To prevent contamination by cleaning and sanitizing surfaces, equipment, and utensils correctly and on schedule.
Scope
Applies to all food handlers and cleaning staff in the kitchen and food-prep areas.
Responsibilities
- Food Handlers: Clean and sanitize their stations and equipment during and after service.
- Closing Team: Completes the master cleaning schedule and sign-off.
- Manager / PIC: Owns this SOP, verifies sanitizer concentration, and monitors compliance.
Step-by-Step Procedure
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1. Clean, then sanitize
- Remove food debris and wash the surface with detergent and warm water.
- Rinse to remove detergent residue.
- Apply sanitizer at the correct concentration and observe the required contact time.
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2. Warewashing
- Use the three-compartment sink (wash, rinse, sanitize) or a dish machine.
- Verify wash temperature and sanitizer concentration or final rinse temperature.
- Air-dry items; never towel-dry sanitized ware.
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3. Master cleaning schedule
- Follow daily, weekly, and periodic tasks for equipment, floors, and hard-to-reach areas.
- Clean and sanitize food-contact surfaces at required frequencies and after any contamination.
- Break down and clean equipment per manufacturer instructions.
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4. Verify & record
- Test sanitizer concentration with test strips and log results.
- Store chemicals per SDS, labeled and away from food.
- Complete the cleaning log with initials and time.
Checklist Version
- Surfaces cleaned with detergent, then rinsed
- Sanitizer applied at correct concentration and contact time
- Warewashing temperatures/concentration verified
- Sanitized items air-dried
- Master cleaning schedule tasks completed
- Sanitizer concentration tested with strips and logged
- Chemicals stored per SDS and cleaning log signed