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Use this SOP template to prevent food-borne diseases by making sure that all food contact surfaces are accurately cleaned and disinfected. These standard operating procedures refer to catering personnel involved in the cleaning and disinfection of food contact surfaces.
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Sanitise all surfaces with a solution mixed at the particularised concentration.
Put all wet items in a manner so that they can airdry.
When using 3-compartment sink:
In the first compartment, wash with a detergent liquid at a minimum of 40 °C.
Clean only with clean water in the second compartment.
In the third compartment, sanitise with a sanitising solution mixed at a concentration designated on the product label for 30 seconds.
When using the dish machine:
Check the information on the data plate to define the right temperatures to wash, rinse, and sanitisation rinse, as well as sanitising solution concentrations; and water pressure if required.
Follow the producer's instructions.
Ensure that all food contact surfaces have a surface temperature of 70°C or above.
Name and signature of employee:
Please note that this checklist template is a hypothetical example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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