Standard Operating Procedure [sop] Worksheet Page 7

3. Food Contact Surface Cleaning and Sanitizing

A. Warewashing: Describe how all utensils and equipment (include all clean-in-place

equipment) will be cleaned. Include the frequency of cleaning, the facilities used, the

procedures used and the chemicals used. (NOTE: In-use utensils for potentially

hazardous foods must be washed, rinsed and sanitized at least every four hours)

Equipment

Frequency

Location

Procedure

Sanitizer/Cont-

centration

___Test strips must be provided to monitor concentrations of each type of

sanitizer used on site. Indicate by initialing the line provided that test strips will

be provided and used.

B. Prep and Cooking Surface cleaning: Describe how food contact preparation

surfaces and cooking surfaces will be cleaned and sanitized.

Surface

Frequency

Location

Procedure

Sanitizer/

Concentration

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Reviewer Initials_______ Approval Date__________

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