Food Manufacturing Sop

Updated: over a week ago

Food Manufacturing SOP

Handwashing

1. Are sleeves rolled up to expose wrists?


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2. Are hands wetted (up to the wrists) with warm water before applying soap from a dispenser?


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3. Are hands rubbed together and scrubbed for at least 20 seconds?


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4. Are fingertips, wrists as well as in between your fingers scrubbed?


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5. Are hands and wrists rinsed under warm water?


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6. Are hands dried with a clean paper towel?


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7. Is the water tap turned off before using the paper towel?


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8. Is the used paper towel discarded in the dust bin?


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Cleaning And Sanitizing Food Contact Surfaces

1. Are all food products and packaging removed from food preparation surfaces before cleaning?


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2. Are food remains as well as any dirt removed?


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3. Are the food contact surfaces cleaned / wiped with hot water?


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4. Is the cleaning solution prepared?


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5. Is the cleaning solution applied using a brush to remove any leftover dirt from the surfaces?


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6. Is the solution allowed to sit on the surface for 10 minutes?


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7. Is the surface rinsed with clean water?


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8. Is all equipment and all surfaces checked for food residues?


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9. Have all food contact surfaces been sanitised with the chemical solution?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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