HACCP SOP 3

Cleaning and
Sanitizing
Food Contact Surfaces

Healthy Aging Training Academy

Table of Contents
Cleaning and Sanitizing Food Contact Surfaces Course Instructions ...................................................................................... 3
Pre-Knowledge Check ............................................................................................................................................................. 3
Food Safety Training Sign In Sheet ......................................................................................................................................... 4
Food Safety Standard Operating Procedure (SOP) ................................................................................................................. 5
Cleaning and Sanitizing Food Contact Surfaces .................................................................................................................. 5
PURPOSE: ............................................................................................................................................................................ 5
SCOPE: ................................................................................................................................................................................. 5
KEY WORDS: ........................................................................................................................................................................ 5
INSTRUCTIONS: ................................................................................................................................................................... 5
MONITORING: ..................................................................................................................................................................... 6
CORRECTIVE ACTION:.......................................................................................................................................................... 6
VERIFICATION AND RECORD KEEPING: ............................................................................................................................... 7
YouTube Videos ...................................................................................................................................................................... 7
Knowledge Check .................................................................................................................................................................... 7
Fact Sheets .......................................................................................................................................................................... 8-17
Course Certification ................................................................................................................................................................18
Course Evaluation ................................................................................................................................................................... 18
Cleaning and Sanitizing Food Contact Surfaces Course Instructions
During this course, you will be using two internet websites:
• YouTube—for course video
• Survey Monkey—for Knowledge Checks, Course Certification, and Course Evaluation

Links for each course task can be found in this book.

The checklist of tasks for this course is as follows:

√ Course Task
1. Complete pre-course Knowledge Check
2. Complete the Food Safety Sign In Sheet
3. Read Safety Standard Operating Procedure—Cleaning and Sanitizing Food Contact Surfaces
4. Video 1—Sanitizing Food and Contact Surfaces—YouTube
5. Video 2—Three Sink Dishwashing Method—YouTube
6. Review—Food Safety Fact Sheet Cleaning and Sanitizing (English)
7. Review—Ficha Técnica Sobre Seguridad de los Limpiando y Desinfectando (Spanish)
8. Review and Post—3 Compartment Sink Set-Up
9. Use—Sanitizer Bucket Fact Sheet
10. Use—Sanitizer Bucket Log
11. Use—Food Contact Surfaces Cleaning and Sanitizing Log
12. Use—Food Safety Checklist
13. Knowledge Check—Survey Monkey—about Videos
14. Course Certification
15. Course Evaluation

1) Each video will stop when it is finished.

a. Only watch one video, and then return to this course book
b. If you click on or watch any other videos that appear on YouTube, the sequence of videos may not follow
what is listed in this course

2) Survey Monkey is used for Knowledge Checks, Course Certification, and Course Evaluation.
a. Avoid opening an account or taking other surveys suggested by Survey Monkey
b. Purchases are never required for these courses

3) Give time for the videos and surveys to load—extra clicking or trying to go back will create a problem.

Cleaning and Sanitizing Food Contact Surfaces Course—

Pre-Knowledge Check

Step 2. Please complete the pre-course Knowledge Check —

https://www.surveymonkey.com/r/HACCP3
 FOOD SAFETY TRAINING SIGN IN SHEET
Course Title: Cleaning and Sanitizing Food Contact Surfaces

Date:

Student Name: Title:

Facility Location Name:

Sign in Time: Completion Time:

 Food Safety Standard Operating Procedure (SOP)
Cleaning and Sanitizing Food Contact Surfaces
PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are properly cleaned
and sanitized.
SCOPE: This procedure applies to senior nutrition employees involved in cleaning and sanitizing food
contact surfaces.
KEY WORDS: Food Contact Surface, Cleaning, Sanitizing
INSTRUCTIONS:
I. Train senior nutrition employees on using the procedures in this SOP.
II. Follow ALTSD, Area Agency on Aging (AAA’s), state, and/or local health department requirements.
III. Follow manufacturer’s instructions regarding the use and maintenance of equipment and use
of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and Using
Poisonous or Toxic Chemicals SOP.
IV. If state or local requirements are based on the FDA Food Code, wash, rinse, and sanitize
food contact surfaces of sinks, tables, equipment, utensils, thermometers, carts, and
equipment:
1. Before each use.
2. Between uses when preparing different types of raw animal foods, such as eggs,
fish, meat, and poultry.
3. Between uses when preparing ready-to-eat foods and raw animal foods, such as
eggs, fish, meat, and poultry.
4. Any time contamination occurs or is suspected.
V. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils,
thermometers, carts, and equipment using the following procedure:
1. Wash surface with detergent solution.
2. Rinse surface with clean water.
3. Sanitize surface using a sanitizing solution mixed at a concentration specified on
the manufacturer’s label.
4. Place wet items in a manner to allow air drying.
VI. If a 3-compartment sink is used, setup and use the sink in the following manner:
1. In the first compartment, wash with a clean detergent solution at or above 110 °F or
at the temperature specified by the detergent manufacturer.
2. In the second compartment, rinse with clean water.
3. In the third compartment, sanitize with a sanitizing solution mixed at a concentration
specified on the manufacturer’s label or by immersing in hot water at or above 171
°F for at least one minute. Test the chemical sanitizer concentration by using an
appropriate test kit.
VII. If a dish machine is used:
1. Check with the dish machine manufacturer to verify that the information on the
data plate is correct.
2. Refer to the information on the data plate for determining wash, rinse, and
sanitization (final) rinse temperatures; sanitizing solution concentrations; and
water pressures, if applicable.
3. Follow manufacturer’s instructions for use.
4. Ensure that food contact surfaces reach a surface temperature of 160 °F or above if
using hot water to sanitize.
 Cleaning and Sanitizing Food Surfaces—page 2
MONITORING:
Senior nutrition employees will:
I. During all hours of operation, visually and physically inspect food contact surfaces of
equipment and utensils to ensure that the surfaces are clean.
II. In a 3-compartment sink, on a daily basis:
1. Visually monitor that the water in each compartment is clean.
2. Take the water temperature in the first compartment of the sink by using a
calibrated thermometer.
3. If using chemicals to sanitize, test the sanitizer concentration by using the
appropriate test kit for the chemical.
4. If using hot water to sanitize, use a calibrated thermometer to measure the water
temperature. It should be at or above 171 °F. Refer to Using and Calibrating
Thermometers SOPs.
III. In a dish machine, on a daily basis:
1. Visually monitor that the water and the interior parts of the machine are clean and
free of debris.
2. Continually monitor the temperature and pressure gauges, if applicable, to ensure
that the machine is operating according to the data plate.
3. For hot water sanitizing dish machine, ensure that food contact surfaces are
reaching the appropriate temperature at or above 160 °F by placing a piece of heat
sensitive tape on a small ware item or an irreversible registering temperature
indicator on a rack and running the item or rack through the dish machine.
4. For chemical sanitizing dish machine, check the sanitizer concentration on a
recently washed food-contact surface using an appropriate test kit.

CORRECTIVE ACTION:
I. Retrain any senior nutrition employee found not following the procedures in this SOP.
II. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is
discovered that the surfaces were not properly sanitized. Discard food that comes in contact
with food contact surfaces that have not been sanitized properly.
III. In a 3-compartment sink:
1. Drain and refill compartments periodically and as needed to keep the water clean.
2. Adjust the water temperature by adding hot water until the desired temperature is
reached.
3. Add more sanitizer or water, as appropriate, until the proper concentration is
achieved.
IV. In a dish machine:
1. Drain and refill the machine periodically and as needed to keep the water clean.
2. Contact the appropriate individual(s) to have the machine repaired if the machine is
not reaching the proper wash temperature indicated on the data plate.
3. For a hot water sanitizing dish machine, retest by running the machine again. If the
appropriate surface temperature is still not achieved on the second run, contact the
appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in
the 3-compartment sink until the machine is repaired or use disposable single
service/single-use items if a 3-compartment sink is not available.
4. For a chemical sanitizing dish machine, check the level of sanitizer remaining in
bulk container. Fill, if needed. “Prime” the machine according to the manufacturer’s
instructions to ensure that the sanitizer is being pumped through the machine.
Retest. If the proper sanitizer concentration level is not achieved, stop using the
machine and contact the appropriate individual(s) to have it repaired. Use a 3-
compartment sink to wash, rinse, and sanitize until the machine is repaired.
 Cleaning and Sanitizing Food Surfaces—page 3
VERIFICATION AND RECORD KEEPING:
I. Senior nutrition employees will record monitoring activities and any corrective action taken on
the Food Contact Surfaces Cleaning and Sanitizing Log.
II. The senior nutrition manager will verify that senior nutrition employees have taken the
required temperatures and tested the sanitizer concentration by visually monitoring senior
nutrition employees during the shift and reviewing, initialing, and dating the Food Contact
Surfaces Cleaning and Sanitizing Log.
III. The log will be kept on file for at least 3 years.
IV. The senior nutrition manager will complete the Food Safety Checklist daily.
V. The Food Safety Checklist is to be kept on file for a minimum of 3 years.

APPROVED BY: DATE:

REVIEWED BY: DATE:

REVIEWED BY: DATE:

YouTube Videos
Step 4. View—
Sanitizing Food and Contact Surfaces—
https://www.youtube.com/watch?v=ALpcd_lnb6A

Step 5. View—
Three Sink Dishwashing Method—
https://www.youtube.com/watch?v=MeNMHWCfAaU

ALTSD is not indorsing BioFresh.

The YouTube video is only to be used as a training tool.
 Food Safety Fact Sheet
Cleaning and Sanitizing
Introduction
Cleaning and sanitizing is an important prerequisite program for food safety in any senior nutrition program.
Senior nutrition employees who follow proper cleaning and sanitizing practices reduce the risk of cross
contamination that can lead to foodborne illness.

Here Are the Facts

Research conducted by the U.S. Food and Drug Administration shows that contaminated equipment is a
risk factor for food safety in retail foodservice establishments, which include schools, hospitals, nursing
homes, and restaurants. This is an area in which a high number of foodservice operations did not follow
appropriate practices.

Application
Clean and sanitize work surfaces, equipment, and other food contact surfaces using proper procedures.
• Follow state and local health department requirements.
• Follow manufacturer’s instructions regarding the use and cleaning of equipment.
• Follow manufacturer’s instructions regarding the use of chemicals for cleaning and sanitizing food
contact surfaces.
• Refer to the Safety Data Sheet (SDS) provided by the manufacturer if you have questions about the
use of specific chemicals.
• Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment:
◊ Before each use.
◊ Between uses when preparing different types of raw animal foods such as eggs, fish, meat, and
poultry.
◊ Between uses when preparing ready-to-eat foods and raw animal foods such as eggs, fish,
meat, and poultry.
◊ Any time contamination occurs or is suspected.
• Wash, rinse, and sanitize food contact surfaces using the following procedures:
◊ Wash surface with detergent solution to clean.
◊ Rinse surface with clean water to remove debris and detergent.
◊ Sanitize surface using a sanitizing solution mixed at the concentration specified on the
manufacturer’s label.
◊ Allow items to air dry.

i
 i
Cleaning and Sanitizing cont.
Take corrective action to make sure that cleaning and sanitizing is done properly.
• Wash, rinse, and sanitize dirty food contact surfaces.
• Sanitize food contact surfaces if it cannot be determined if they have been sanitized properly.
• Discard food that comes in contact with food contact surfaces that have not been sanitized properly.

Remember, follow state or local health department requirements.

References
U.S. Department of Agriculture, Food and Nutrition Service, & Institute of Child Nutrition. (2015). Food safety in schools. University, MS. Author.
U.S. Department of Agriculture, Food and Nutrition Service, & Institute of Child Nutrition. (2016). HACCP-based standard operating procedures: Cleaning and sanitizing food contact surfaces. Retrieved from
http://www.nfsmi.org/ResourceOverview.aspx?ID=75
U.S. Department of Health and Human Services Public Health Services, Food and Drug Administration. (2013). FDA food code. Retrieved from http://www.fda.gov/food/guidanceregulation/
retailfoodprotection/foodcode/ucm374275.htm
U.S. Food and Drug Administration. (2009) FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Retrieved from
http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodborneIllnessRiskFactorReduction/ucm224321.htm.

This project has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service through an agreement with Institute of Child Nutrition at The University of Mississippi. The contents of this
publication do not necessarily reflect the views or policies of the U.S. Department of Agriculture, nor does mention of trade names, commercial products, or organizations imply endorsement by the U.S. government.

The University of Mississippi is an EEO/AA/TitleVI/Title IX/Section 504/ADA/ADEA Employer.

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability.

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights; Room 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity
provider and employer.

© 2016, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences

Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not
be incorporated into other websites or textbooks and may not be sold.

Suggested Reference Citation:

Institute of Child Nutrition. (2016). Cleaning and sanitizing. University, MS: Author.

The photographs and images in this document may be owned by third parties and used by The University of Mississippi under a licensing agreement. The University cannot, therefore, grant permission to use these images.

For more information, please contact helpdesk@theicn.org. 02/2016

 Ficha técnica sobre seguridad de los
alimentos Limpiando y desinfectando
Introducción
La limpieza y la desinfección son un prerrequisito importante para la seguridad de alimentos en cualquier
programa de nutrición. Los empleados de nutrición que sigan apropiadamente las prácticas de limpieza y
desinfección reducen el riesgo de contaminación cruzada que puede llevar a enfermedades transmitidas
por alimentos.

Aquí está la información concreta

Investigaciones realizada por la Administración de Medicamentos y Alimentos de los EE.UU. muestran
que la contaminación del equipo es un factor de riesgo para la seguridad de alimentos en los
establecimientos de servicio de alimentos a menudeo, los cuales incluyen escuelas, hospitales, asilos de
ancianos y restaurantes. Ésta es un área en la cual un alto número de establecimientos de servicios de
alimentos no siguieron las prácticas apropiadas.

Aplicación
Limpie y desinfecte las superficies de trabajo, el equipo y otras superficies que entren en contacto
con los alimentos usando los procedimientos apropiados.
Siga los requerimientos del departamento de salud estatal y local.
Siga las instrucciones del fabricante respecto al uso y la limpieza del equipo.
Siga las instrucciones del fabricante respecto al uso de químicos para la limpieza y desinfección de las
superficies que entren en contacto con alimentos.
Consulte la Ficha de Datos de Seguridad (FDS) que proporciona el fabricante si tiene preguntas sobre
el uso de químicos específicos.
Lave, enjuague y desinfecte las superficies de lavamanos, mesas, equipo, utensilios,
termómetros, carritos y equipo que entren en contacto con los alimentos:
◊ Antes de cada uso.
◊ Entre cada uso, cuando prepare diferentes tipos de alimentos de origen animal crudos, tales como
huevos, pescado, carne y pollo/aves.
◊ Entre cada uso, cuando prepare alimentos listos para consumo y alimentos de origen animal
crudos, tales como huevos, pescado, carne y pollo/aves.
◊ En cualquier momento en que ocurra o se sospeche contaminación.
Lave, enjuague y desinfecte superficies que entren en contacto con alimentos usando los siguientes
procedimientos:
◊ Lave la superficie con una solución detergente para limpiar.
◊ Enjuague la superficie con agua limpia para quitar los desechos y el detergente.

i
 i
Limpiando y desinfectando cont.
◊ Desinfecte la superficie usando una solución desinfectante mezclada en la concentración
especificada en la etiqueta del fabricante.
◊ Permita que se sequen al aire.

Tome acciones correctivas para asegurarse que la limpieza y la desinfección son realizadas
apropiadamente.
• Lave, enjuague, y desinfecte las superficies que entren en contacto con alimentos.
• Desinfecte las superficies que entran en contacto con alimentos si no puede ser determinado que han
sido desinfectadas apropiadamente.
• Deseche los alimentos que entren en contacto con las superficies que no hayan sido desinfectadas
apropiadamente.

Recuerde, siga los requerimientos del departamento de salud estatal o local.

Referencias
Departamento de salud y servicios humanos de los EE.UU., Administración de Medicamentos y Alimentos. (2013). Código de alimentos. College Park, MD: Autor.  
U.S. Department of Agriculture, Food and Nutrition Service, & Institute of Child Nutrition. (2016). HACCP-based standard operating procedures. University, MS: Autor.  
U.S. Department of Agriculture, Food and Nutrition Service, & Institute of Child Nutrition. (2016). Seguridad de alimentos en las escuelas. University, MS: Autor.  
U.S. Food and Drug Administration. (2009) FDA report on the occurrence of foodborne illness risk factors in selected institutional foodservice, restaurant, and retail food store facility types. Recuperado de
http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodborneIllnessRiskFactorReduction/ucm224321.htm

Este proyecto ha sido financiado parcialmente con fondos federales del Departamento de Agricultura de EE. UU., Servicio de Alimentos y Nutrición a través un acuerdo con el Institute of Child Nutrition en The University of Mississippi. El
contenido de esta publicación no refleja necesariamente las opiniones ni las políticas del Departamento de Agricultura de EE.UU., y la mención de nombres registrados, productos comerciales u organizaciones no implica su aprobación por parte
del Gobierno de EE. UU.

The University of Mississippi es un empleador que cumple con EEO/AA/Título VI/Título IX/Sección 504/ADA/ADEA.

En acuerdo con la Ley Federal y la política del Departamento de Agricultura de EE.UU., esta institución tiene prohibido discriminar en base de raza, color, origen nacional, sexo, edad o discapacidad.

Para interponer una queja de discriminación, escriba a USDA, Director, Office of Civil Rights; Room, 326-W, Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 o llame al (202) 720-5964 (voz y TDD). USDA es un
proveedor y empleador que ofrece igualdad de oportunidades.

© 2016, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences

Excepto por las condiciones expresadas a continuación, usted puede usar el texto y la información contenidas en este documento libremente para uso sin fines de lucro o fines educativos, sin costo para el participante de la capacitación a
condición que los siguientes créditos sean incluidos. Este material no debe ser incorporado en otros sitios web o en libros de texto y no puede ser vendido.

Cita bibliográfica sugerida:

Institute of Child Nutrition. (2016). Limpiando y desinfectando. University, MS: Autor.

Las fotografías e imágenes en este documento pueden ser propiedad de terceros y usadas por The University of Mississippi bajo un convenio de uso. La Univesidad no puede, por tanto, otorgar permiso para usar estas imágenes.

Para mayor información, por favor póngase en contacto con helpdesk@theicn.org. 02/2016
3 COMPARTMENT SINK SET-UP
Wash, rinse and sanitize when using a 3-compartment
sink!

Sanitize with the right

amount of sanitizer to
kill germs!
50-100 ppm chlorine

150-400 ppm quarternary ammonia

12.5-25 ppm iodine

Air Dry Always follow the label’s
instructions for proper mixing
concentrations
*
Rinse, Use test strips to double-check the

Scrape, Sanitize concentration of the sanitizer

Soak Rinse Hot water

Wash Clean, (171°F)
Detergent warm
and 110°F water
water
 Sanitizer Bucket Fact Sheet
What’s the Risk? Food residues on food-contact surfaces and equipment can provide an ideal environment
for the growth of disease-causing bacteria, which can easily contaminate other foods. Soiled wiping cloths can
also become a breeding ground for bacteria to be transferred to other surfaces. If food residues are not
cleaned within the required frequency, bacteria may multiply to dangerous levels. Routine cleaning and
sanitizing of food-contact surfaces and equipment is necessary to prevent the growth of bacteria.

Sanitizer Solutions
There are three acceptable types of sanitizer solutions for use in food establishment.

Chlorine (Bleach)*
Concentration: 50 to 100 ppm
Chlorine based sanitizers are the most commonly used sanitizers. They are
effective against all bacteria and are fairly inexpensive. Bleach is less effective
in hot water and works best at a temperature range of 55°F-75°F. Ensure that
the solution is about 6% by volume.
*Do not use splashless, scented or non-chlorine/color safe bleach

Quaternary Ammonia (QUAT, QAC)

Concentration: Per manufacturer’s instruction (Usually @ 200 PPM)
Quaternary ammonium compounds in diluted form are odorless, colorless, and nontoxic. Advantages of
QUATs are that they leave a residual antimicrobial film, are stable at high temperatures, and are more
effective in the presence of organic materials than chlorine (they are less affected by light soil than are other
sanitizers). Longer contact time is needed with this sanitizer, since it is slow-acting against some common
spoilage bacteria.

Iodine
Concentration: 12.5 to 25 ppm
Iodine compounds or iodophors are fast-acting and effective against all bacteria. They are relatively nontoxic,
non-irritating to skin, and stable. Iodophor solutions may stain porous surfaces and some plastics.

Follow manufacturer's label instructions; using sanitizers above recommended concentrations does not sanitize
better and may actually corrode equipment. High concentrations can be unsafe and leave an odor or bad taste
on surfaces. A suitable testing method must be available and used regularly to ensure correct sanitizer levels
throughout the day. Every establishment must have appropriate sanitizer test kits available to monitor the
sanitizer’s concentration.

Test Strips
Chlorine Test Strips are white in color and can be used to test the sanitizer bucket,
a three-compartment sink and low-temperature dishwashers.

Quaternary Ammonia Strips are a peach color and used only for testing sanitizer
buckets and three-compartment sinks.

These items may be obtained from your cleaning vendor/distributor, a

restaurant supply store or an internet resource.
Created: October 9, 2012
 How to Sanitize

There are three ways to properly sanitize. Surfaces must be cleaned before they can be sanitized. Sanitizer
solution (regardless of the type used) should be available in every work area for equipment such as meat
slicers, counters, food preparation tables, cutting boards and utensils.

Buckets/Containers

Buckets that are easily identifiable (e.g. red buckets) and not used for
any other purposes do not require labels. Buckets that are not easily
identifiable must be labeled “sanitizer,” or the name of the chemical.

Store buckets below and away from foods and food contact surfaces.

Keep wiping cloths stored in bucket with sanitizer solution when not being used.

Replace solutions when the concentration gets weak or when the solution becomes cloudy.

Designate a separate sanitizer bucket strictly for raw animal product(s) where needed.

Spray Bottles

Properly label spray bottle(s) “sanitizer,” or name of chemical.

Never spray around open food and only where foods are protected with an impermeable cover.

Replace solutions when the concentration gets weak or when the solution becomes cloudy.

Allow for the appropriate contact time before wiping off.

Use disposable cloths for use with spray bottles. Do not use cloth towels.

Test solutions with test strips regularly to ensure that they are maintaining the proper
strength of sanitizer for food contact surfaces.

Effectiveness

There are three factors that influence the effectiveness of chemical sanitizers.

Concentration — not using enough sanitizing agent will result in an inadequate reduction of
microorganisms. Using too much sanitizing agent can be toxic.

Temperature — generally chemical sanitizers work best at temperatures between 55°F (13°C) and 120°F (49°C). (See
manufacturer’s recommendations for specific temperatures.)

Contact time — to effectively kill microorganisms, the cleaned item must be in contact with the sanitizer (either heat or
approved chemical) for the recommended length of time.

This information has been adapted from the Southern Nevada Health District Website http://www.southernnevadahealthdistrict.org/ferl/sanitizer-fact-sheet.php
 SANITIZING SOLUTION BUCKET LOG
Date Time Recorded PPM Indicate Test Strip Used Test Strip Water Corrective Action Taken Senior Nutrition Employee Verifying Senior
(staple used test strip here) Temperature and/or Signature Nutrition Manager
Chlorine Comments Signature
or Make sure to document the ppm level on test
Quaternary Ammonia strip and include the date, time and initials of
the person taking the sanitation level on strip.
°F

°F

°F

°F

°F

°F

°F

°F

°F

°F

°F

°F

°F

°F
 a. Food Contact Surfaces Cleaning and Sanitizing Log
1. Instructions: Record time, temperatures/sanitizer concentration, as appropriate and any corrective action taken on this form.
The senior nutrition manager will verify that food workers have taken the required information by visually monitoring senior
nutrition employees and preparation procedures during the shift and by reviewing, initialing, and dating this log daily. Maintain
this log for a minimum of 3 years.

2. (TCS) (CMDM) (HWMDM) (SB#__)

[ ]Three Compartment Sink [ ]Chemical Mechanical Dish Machine [ ]Hot Water Mechanical Dish Machine [ ] Sanitizing Bucket: #_________
Date Time Indicate: Wash Rinse Final Rinse Heat Sensitive Tape Sanitizer Corrective Action Senior Senior Nutrition
TCS Temperature Temperature (Sanitization) (place here) Concentration Taken Nutrition Manager’s
CMDM Temperature (in ppm) Employee Verifying
HWMDM Signature Signature
SB#____

/ / : ppm

/ / : ppm

/ / : ppm

/ / : ppm

/ / : ppm

/ / : ppm

/ / : ppm

/ / : ppm
 HOW TO MIX AN APPROVED SANITIZING SOLUTION

Sanitizing reduces the number of microorganisms on surfaces considered safe. Chemicals can sanitize dishes and other food contact surfaces such as cutting
boards, knives, cooking utensils, and counter tops.

THINGS YOU NEED TO MX A CHLORINE SANITIZER SOLUTION USING BLEACH:

1. Ordinary household bleach. DO NOT use bleach with fibre guard or fresh scent.
2. Teaspoon or tablespoon
3. Spray bottle or bucket labelled Sanitizer

Mix according to directions provided below. If you do not use household bleach, commercial chlorine solutions, quaternary ammonia solution or iodine solutions
may be used at solution strength listed below. Always follow the manufacturer’s instructions.

SANITZER HOW TO MIX SOLUTION STRENGTH

Chlorine Solution using household bleach
Please note: Bleach is less effective in hot
water and works best at a temperature range
of 55°F-75°F.
Do not use splashless, scented or non-
chlorine/color safe bleach.
Commercial Chlorine
Quaternary Ammonia Solution (QUATS)
• Mix ½ to one teaspoon (2 to 5 ml) 100─200 ppm
bleach into 1 liter water (200 ppm may be used for sanitizing surfaces
• Mix one to two tablespoons in-place)
(1/2-1 ounce) bleach into 1 gallon
water
Follow manufacturer’s instructions 100─200 ppm
(200 ppm may be used for sanitizing surfaces
in-place)
Follow manufacturer’s instructions 200 ppm

Iodine Solution Follow manufacturer’s instructions Between 12.5ppm - 25 ppm

Follow manufacturer’s label instructions; using
sanitizers above recommended
concentrations does not sanitize better and
may actually corrode equipment. High
concentrations can be unsafe and leave an
odor or bad taste on surfaces.

TIPS TO REMEMBER:
• DO NOT MIX BLEACH WITH SOAP
• Use test strips to check the strength of the sanitizing solution.
• Replace sanitizing solution with solution strength is less than the required strength. Solution strength will weaken over time.

TEST STRIPS
Chlorine Test Strips are white in color and can be used to test the sanitizer bucket a three compartment sink and low-temperature dishwasher.
Quaternary Ammonia Strips are a peach color and used only for testing sanitizer buckets and three-compartment sinks.
 Course Knowledge Check

Cleaning and Sanitizing Food Contact Surfaces Course—

Knowledge Check

Step 6. Please complete the course Knowledge Check —

https://www.surveymonkey.com/r/HACCP3F

Course Certification and Evaluation

Cleaning and Sanitizing Food Contact Surfaces Course—

Course Certification

Step 14. Please certify your course completion—

https://www.surveymonkey.com/r/HACCP3CC

Cleaning and Sanitizing Food Contact Surfaces Course—

Course Evaluation
Step 15. Please complete the course evaluation—

https://www.surveymonkey.com/r/927N3RN