Nutrition & Food Services

Operating Standards Manual

Cleaning and Sanitizing Food Operating Standard No. 3.1.1.
Contact Surfaces Date Approved:
September 3, 2019
Approved by: Date Effective
September 16, 2019
Corporate Director, Environmental Supports Next Review
September 2022

Purpose This operating standard provides guidance for appropriate cleaning and sanitizing
of food contact surfaces to ensure food safety and to maintain quality.
Applicability This operating standard applies to all Covenant Health facilities, employees, students,
and any other persons acting on behalf of Covenant Health.
Responsibility It is the responsibility of all Covenant Health Nutrition and Food Service employees to
ensure the correct application of this operating standard.
Principles An operating standard for cleaning and sanitizing of food contact surfaces.

STEPS
1. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils, thermometers,
carts, and equipment using the following procedure:
 Wash surface with detergent solution.
 Rinse surface with clean water.
 Sanitize surface using a sanitizing solution mixed at a concentration specified on the manufacturer’s
instructions for use (MIFU).
 Place wet items in a manner to allow air drying.

2. 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 foods, such as eggs, fish, meat, and poultry.
 Between uses when preparing ready-to-eat foods and raw foods, such as eggs, fish, meat, and
poultry.
 Any time contamination occurs or is suspected.
Follow MIFU regarding the use and maintenance of equipment and use of chemicals for cleaning and
sanitizing food contact surfaces.
3. During all hours of operation, Food Service employees will visually and physically inspect food contact
surfaces of equipment and utensils to ensure that the surfaces are clean.
 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.

References
 Food retail and Food Service code – Section 4