Design SOP

Title: Daily Kitchen Sanitation Procedures
Department: Kitchen
Effective Date: September 18, 2024
Prepared by: [Your Name]
Approved by: Jolie Cassin

I. Purpose

To ensure that the kitchen area is cleaned and sanitized daily to maintain a hygienic environment and comply with health regulations.

II. Scope

This procedure applies to all kitchen staff at [Your Company Name], including cooks, dishwashers, and kitchen assistants.

III. Responsibilities

• Kitchen Manager: Oversee implementation and ensure compliance.

• Kitchen Staff: Perform cleaning tasks as outlined and report any issues.

IV. Definitions

• Sanitization: The process of cleaning to remove bacteria and other pathogens to safe levels.

V. Materials and Equipment

• All-purpose cleaner

• Disinfectant

• Scrub brushes

• Mops and buckets

• Personal protective equipment (gloves, masks)

VI. Procedure

A. Daily Cleaning Tasks

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

B. Documentation

• Record completed cleaning tasks in the Daily Sanitation Log.

• Report any cleaning supply shortages to the Kitchen Manager.

C. Training

• All new kitchen staff must complete sanitation training before starting work.

• Refresher training will be conducted quarterly.

VII. Quality Control

• The Kitchen Manager will conduct random inspections to ensure compliance.

• Any discrepancies will be addressed immediately and retraining will be provided if necessary.

VIII. References

• Health Department Sanitation Guidelines

• [Your Company Name] Hygiene Policy

IX. Revision History

Revision	Date	Description	Author
1.0	September 18, 2054	Initial release of SOP	[Your Name]

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