Title: Daily Kitchen Sanitation Procedures
Department: Kitchen
Effective Date: September 18, 2024
Prepared by: [Your Name]
Approved by: Jolie Cassin
To ensure that the kitchen area is cleaned and sanitized daily to maintain a hygienic environment and comply with health regulations.
This procedure applies to all kitchen staff at [Your Company Name], including cooks, dishwashers, and kitchen assistants.
Kitchen Manager: Oversee implementation and ensure compliance.
Kitchen Staff: Perform cleaning tasks as outlined and report any issues.
Sanitization: The process of cleaning to remove bacteria and other pathogens to safe levels.
All-purpose cleaner
Disinfectant
Scrub brushes
Mops and buckets
Personal protective equipment (gloves, masks)
Task | Description | Frequency | Responsible Party |
---|---|---|---|
Countertops | Wipe down all surfaces with all-purpose cleaner. | After each shift | Kitchen Staff |
Floors | Sweep and mop floors with disinfectant. | Twice daily | Kitchen Staff |
Equipment | Clean all cooking equipment and utensils with hot soapy water. | After each use | Kitchen Staff |
Trash Disposal | Empty trash bins and sanitize the inside of bins. | At end of each shift | Kitchen Staff |
Record completed cleaning tasks in the Daily Sanitation Log.
Report any cleaning supply shortages to the Kitchen Manager.
All new kitchen staff must complete sanitation training before starting work.
Refresher training will be conducted quarterly.
The Kitchen Manager will conduct random inspections to ensure compliance.
Any discrepancies will be addressed immediately and retraining will be provided if necessary.
Health Department Sanitation Guidelines
[Your Company Name] Hygiene Policy
Revision | Date | Description | Author |
---|---|---|---|
1.0 | September 18, 2054 | Initial release of SOP | [Your Name] |
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