Food Facility Cleaning SOPs Review

Title Your name Subject and Section Professor’s Name Date Category Checklist Item Yes/No Comments/Notes Pre-Operational Cleaning Are equipment and other surfaces that may come into contact with food cleaned and disinfected at the end of each shift? Was the cleaning process adequately followed, namely, disassembly, debris elimination, application of cleaning agents, and reassembly, respectively, with concomitant evidence? Is potable water used for rinsing, and is there documentation supporting the used water's Quality (i.e., a copy of the Municipal certificate and well test)? Are personal and environmental sanitizers provided and used as recommended by the manufacturer or the manufacturer's recommendations on concentration and usage? Is your cleaning equipment properly labeled and stowed directly into facilities that handle food products, or are they stored correctly in a restricted, clean, and sanitized manner? Are worn or damaged equipment parts ...