Retail Food Safety Consortium
2009 SOP No. 4.703.11
SOP - Manual Ware Washing
SOP No. _______ Date_______20 ___
[This is a template document. Feel free to use it and modify it. Change the header to include your jurisdiction or company name. We request you leave the footer that cites the Retail-Foodservice Food Safety Consortium as the source of this template.] (What) Policy: All soiled equipment and utensils must be washed, rinsed, and sanitized after each use. The ware washing sinks will be checked prior to use to ensure chemical concentrations or sanitizing temperatures are adequate. Procedures: (Who) Employees who use ware-washing sinks will be responsible for knowing how to use them properly and document concentrations and/or temperatures. Food Safety Managers are responsible for training, training verification and monitoring. (How) Steps include:
1. Rinse, scrape, or soak all items before washing. 2. (Recordkeeping!) Record the date, shift, sanitizer water temperature or test strip results on the Manual Ware-washing Form. 3. Wash items in the first sink in the detergent solution. The preferred detergent is _______________________. Water temperature should be at least 110°F. Use a brush, cloth, or scrubber to loosen soil. Replace detergent solution when suds are gone or water is dirty. 4. Immerse or spray-rinse items in second sink. Water temperature should be at least 110°F. Remove all traces of food and detergent. If using immersion method, replace water when it becomes cloudy, dirty, or suds appear. 5. Immerse items in third sink filled with hot water or a chemical-sanitizing solution. a. If hot water immersion is used, the water temperature must be at least 171°F. Items must be immersed for 30 seconds. b. If chemical sanitizing is used, the sanitizer must be mixed at the proper concentration. (Check at regular intervals with a test kit.) Water must be correct temperature for the sanitizer used. 6. Air dry all items on a drain board. Do not use towels to dry items.
Retail-Foodservice Food Safety Consortium 2009. (www.foodcode.mobi)
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Retail Food Safety Consortium
2009 SOP No. 4.703.11
Proper Ware-washing Sink Setup
1. WASH Warm Soapy Water 2. RINSE Warm Clear Water 3. SANITIZE 171°F or Chemical Sanitizer SEE BELOW↓
Chemical Solution Chlorine solution (Bleach) Iodine solution Quaternary ammonium solution
Concentration Level 25 mg/l minimum 50 mg/1 minimum 100 mg/l minimum 12.5-25.0 mg/l Use manuf. directions 200 ppm maximum Use manuf. directions
Minimum Temperature 120°F 100°F 55°F 75°F 75°F
Minimum Immersion Time 10 seconds 10 seconds 10 seconds 30 seconds 30 seconds
(Monitoring) The supervisor will: 1. 2. 3. 4. Ensure all necessary tools and chemicals are available. Train employees on the proper ware washing procedures (this SOP). Monitor employees using ware washing sinks that they are being used properly. Check Manual Ware washing Monitoring Form to ensure that temperatures or chemical concentrations meet standards and are recorded daily. 5. Follow up as necessary.
Retail-Foodservice Food Safety Consortium 2009. (www.foodcode.mobi)
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Retail Food Safety Consortium
2009 SOP No. 4.703.11
Company ______________________________ Manual Ware-washing Recordkeeping Form
Date Shift Initials Sanitizer Water Temp. Sanitizer Test Strip Corrective Action
Supervisor Signature _________________________________ Date _____________________
Retail-Foodservice Food Safety Consortium 2009. (www.foodcode.mobi)
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