Restaurant Sanitation SOP: Cleaning and Sanitizing Procedures

A restaurant sanitation SOP that staff can actually follow is one of the most useful documents in the kitchen. It tells every cook and dishwasher how to clean and sanitize, with what, how often, and how to check it worked. Inspectors look closely at sanitizer buckets and dish machines, and dirty equipment can spread bacteria and allergens to every dish. This guide explains what goes into a sanitation SOP, with sample procedures for the sink, dish machine, surfaces and cloths, plus a cleaning schedule template.

The rules here come from the FDA Food Code 2022, Chapter 4. CDC's food safety prevention guidance puts "clean" first among its four core steps. For small producers covered by FDA's preventive controls rule, sanitation controls are one kind of preventive control in 21 CFR part 117. Your state may differ. Any plan you build is a draft for your health department to review.

What a sanitation SOP is

An SOP, or standard operating procedure, is a written step-by-step instruction for a routine task. A sanitation SOP covers cleaning and sanitizing. In HACCP terms, it is a prerequisite program: something that has to be in place for the HACCP plan to work, but that is usually managed outside the CCPs. In processing plants regulated under USDA or FDA HACCP rules, these are often called sanitation standard operating procedures, or SSOPs, and some rules require them in writing. Restaurants are usually not required to have a written sanitation SOP, but having one makes training easier and inspections smoother.

Cleaning vs sanitizing

These are two separate steps.

Cleaning removes food residue, grease and soil using detergent, water and scrubbing.

Sanitizing reduces the number of microorganisms on a cleaned surface to a safe level, using a chemical sanitizer or heat.

Sanitizer does not work well on a dirty surface, because food residue protects bacteria and uses up the sanitizer. Always clean, rinse, then sanitize.

Restaurant sanitation SOP template: what to include

A complete SOP covers:

1. Scope: which areas and equipment
2. Responsibilities: who does what
3. Chemicals: which detergent and sanitizer, and where they are stored
4. Concentration checks: how and how often
5. Procedures: three-compartment sink, dish machine, food contact surfaces, equipment, non-food contact surfaces
6. Wiping cloths
7. Frequency: cleaning schedule
8. Monitoring and records
9. Corrective actions
10. Training

Choosing and checking sanitizer

Common sanitizers in restaurants:

| Sanitizer | How to use | How to check | |---|---|---| | Chlorine (bleach based) | Concentration range set by the Food Code depending on water temperature and pH | Chlorine test strips | | Quaternary ammonium (quat) | As directed on the EPA registered label | Quat test strips | | Iodine | As directed on the label and in the Food Code | Iodine test strips | | Hot water | Manual sanitizing water at 171°F or above, under the Food Code | Thermometer |

Use only sanitizers approved for food contact surfaces, and follow the label for concentration and contact time. The Food Code lists chlorine concentration ranges tied to water temperature and pH; many restaurants using bleach aim for about 50 to 100 ppm, but check the code and your product label. Too little sanitizer does not work. Too much can leave a chemical residue on food contact surfaces.

Test strips must match the sanitizer. A chlorine strip will not measure quat. Keep strips at every station where sanitizer is used, and store them dry.

Sample SOP: sanitizer buckets

Purpose: keep sanitizer at the right strength for wiping food contact surfaces.

Steps:

1. Fill the bucket with water at the temperature the label specifies.
2. Add sanitizer as directed. Use a measured dispenser if available.
3. Test with the matching test strip. Record the reading.
4. Store wiping cloths in the bucket between uses.
5. Change the solution when it is dirty, when the test reads low, and at the interval your SOP sets.
6. Test again at each check, for example every 2 to 4 hours.

Corrective action: if the test reads low, remake the solution and retest. If high, dilute and retest. Record both readings.

Sample SOP: three-compartment sink

Setup:

1. Clean and sanitize the sink and drainboards.
2. Fill sink 1 with detergent and water at the temperature the detergent label specifies, often at least 110°F.
3. Fill sink 2 with clean rinse water.
4. Fill sink 3 with sanitizer at the correct concentration and temperature, or with hot water at 171°F or above for hot water sanitizing.
5. Test the sanitizer and record the reading.

Washing:

1. Scrape and pre-rinse items.
2. Wash in sink 1.
3. Rinse in sink 2.
4. Sanitize in sink 3 for the contact time on the label.
5. Air dry on a clean drainboard or rack. Do not towel dry.

Change water when it is dirty, the suds are gone, or the sanitizer tests low.

Sample SOP: dish machine

Check at start of each shift:

• For high temperature machines, check the final rinse temperature on the gauge, and verify with a temperature indicator such as a heat label or a maximum-registering thermometer. The Food Code sets minimum final rinse temperatures, commonly 180°F at the manifold for many machines, with 165°F for stationary rack single temperature machines.
• For chemical sanitizing machines, test the final rinse with the matching test strip.

Record the reading on the dish machine log.

Corrective action: if the machine does not reach temperature or concentration, stop using it, wash and sanitize items in the three-compartment sink, and call for service.

Sample SOP: food contact surfaces

When:

• at least every 4 hours during continuous use with TCS food, under Food Code 4-602.11, unless an exception applies
• after work with raw animal foods and before ready-to-eat foods
• when changing from one food type to another
• when contamination may have happened
• at the end of the day

Steps:

1. Remove food and debris.
2. Wash with detergent solution.
3. Rinse with clean water.
4. Sanitize with tested sanitizer and leave for the label contact time.
5. Air dry.

Sample SOP: wiping cloths

Under the Food Code, wet wiping cloths used for wiping counters and equipment are held in sanitizer solution between uses. Dry cloths for wiping hands or food spills are kept dry and used only for that purpose. Cloths used with raw animal food are kept separate.

Steps:

1. Keep wet cloths in a sanitizer bucket at the right concentration.
2. Do not leave cloths on counters or over shoulders.
3. Launder cloths daily or when soiled.

Sample SOP: slicers and other equipment

1. Unplug and set the blade to zero.
2. Remove food and debris.
3. Disassemble as directed by the manufacturer.
4. Wash, rinse and sanitize removable parts at the sink.
5. Wash, rinse and sanitize the fixed parts in place.
6. Air dry and reassemble.
7. Check for damage.

Clean slicers at least every 4 hours when used with TCS food, and between raw and ready-to-eat items.

Sample SOP: ice machine

1. Empty and discard ice.
2. Clean according to the manufacturer.
3. Sanitize food contact surfaces.
4. Check for mold or slime in the chute and bin.

Frequency follows the manufacturer's instructions and your SOP, often monthly or more often.

Sample SOP: vomit and diarrhea cleanup

The Food Code requires a food establishment to have procedures for responding to vomiting or diarrheal events, under 2-501.11. These events can spread norovirus. A typical procedure:

1. Block off the area.
2. Put on gloves, a mask and an apron.
3. Remove material with absorbent and disposable towels.
4. Clean the area with detergent.
5. Disinfect with a product effective against norovirus, at the concentration on the label.
6. Discard food that may have been exposed.
7. Dispose of waste in a sealed bag.
8. Wash hands thoroughly.

Keep a cleanup kit ready.

Cleaning schedule template

| Area or item | Task | Frequency | Who | Initials | |---|---|---|---|---| | Prep counters | Clean and sanitize | Every 4 hours and between tasks | Prep | | | Cutting boards | Wash, rinse, sanitize | After each use, every 4 hours | Prep | | | Slicer | Disassemble, wash, sanitize | Every 4 hours in use, end of day | Prep | | | Sanitizer buckets | Remake and test | Every 4 hours or when dirty | Line | | | Dish machine | Check temperature or chemical | Start of each shift | Dish | | | Three-compartment sink | Test sanitizer | At setup and when changed | Dish | | | Reach-in coolers | Wipe inside | Daily | Line | | | Walk-in floor | Sweep and mop | Daily | Closing | | | Hoods and filters | Clean filters | Weekly | Closing | | | Ice machine | Clean and sanitize | Per manufacturer | Manager | | | Grease trap | Service | Per contract | Vendor | |

Records

Common sanitation records:

• sanitizer test log, at each check
• dish machine log, each shift
• cleaning schedule with initials
• pest control service reports
• vomit cleanup incidents

Keep these with your other logs. See HACCP verification and record keeping and free logs.

Sanitation and your HACCP plan

Sanitation supports every CCP. A cooked chicken breast that reaches 165°F can still be contaminated by a dirty cutting board. In your hazard analysis, sanitation controls usually appear as prerequisite programs that control cross-contamination. They also control allergen cross-contact. See hazard analysis examples and the food allergen control plan.

For small producers under FSMA, sanitation controls may be a required part of the written food safety plan, with monitoring and corrective actions. See HACCP vs FSMA.

Why sanitation fails in busy kitchens

Most sanitation failures are not about knowledge. Cooks know that cutting boards should be sanitized. The failures come from time pressure and setup. When the sanitizer bucket is at the far end of the line, people stop using it. When there is one cutting board for the whole station, it gets wiped instead of washed between raw chicken and lettuce. When the dish machine is slow, pans come off half dry and get stacked wet. When test strips run out, nobody notices for a week.

A good SOP fixes the setup as much as the behavior. Put sanitizer buckets within reach of every station. Buy enough cutting boards and utensils that a clean one is always available. Keep spare test strips in a known place and add them to the order guide. Build cleaning into prep lists, so wiping down the slicer at the 4 hour mark is a task on the list, not an afterthought.

A day in the life of the SOP

Here is how the procedures fit into a normal day in a small restaurant.

Opening. The opening cook sets up sanitizer buckets at each station, tests them and logs the readings. The dishwasher fills the three-compartment sink, tests the sanitizer, runs the dish machine and checks the final rinse temperature or chemical level. Both are written on the logs before prep starts.

Prep. Prep cooks work raw proteins and vegetables on separate boards or at separate times, cleaning and sanitizing between. The slicer gets cleaned when the cook switches from raw to cooked items and at least every 4 hours. Wet cloths go back in the bucket after each use.

Service. At the mid-shift check, the lead tests each bucket and remakes any that are weak or dirty. Spills are cleaned right away. Cutting boards are swapped for clean ones from the dish area instead of being wiped down in place.

Closing. Every food contact surface is cleaned and sanitized. Equipment is broken down and washed. Floors are swept and mopped. The closing cook initials the cleaning schedule, and the manager checks a few items before leaving.

Written out like this, the SOP is not extra work. It is the normal day, done the same way every time.

Sanitation for food trucks and caterers

Food trucks have limited water and sink space. Plan cleaning so that utensils are swapped for clean ones from the commissary rather than washed on the truck when possible, and carry enough sanitizer, test strips and cloths for the whole shift. Many health departments require a three-compartment sink on the truck; check yours.

Caterers clean at the kitchen and at the event. Bring enough clean utensils and serving pieces for the whole event, sanitizer buckets with test strips, and a plan for dirty items. See the food truck HACCP plan and HACCP plan for catering.

Corrective actions for sanitation

| Problem | Corrective action | |---|---| | Sanitizer below concentration | Remake, retest, record; re-sanitize surfaces wiped with weak solution | | Sanitizer above concentration | Dilute, retest, record | | Dish machine not at temperature | Stop, use the three-compartment sink, call service | | Surface not cleaned at 4 hours | Clean and sanitize now; evaluate food prepared on it | | Cutting board used for raw then RTE | Discard affected RTE food, wash and sanitize, retrain | | No test strips | Get more immediately; do not guess |

See HACCP corrective actions examples.

Training staff on sanitation

Every person who cleans needs to know:

• the difference between cleaning and sanitizing
• how to make and test sanitizer
• the three-compartment sink steps
• the dish machine check
• where cloths go
• what to do when a test fails

Train at the sink and the station. Watch them do it. See HACCP training for restaurant staff.

Common mistakes

• Sanitizing without cleaning first.
• Wrong test strips for the sanitizer.
• No test strips at all.
• Wiping cloths on the counter instead of in sanitizer.
• Mixing chemicals, such as bleach and ammonia based cleaners, which is dangerous.
• Towel drying sanitized items.
• Dish machine not checked for weeks.
• Cleaning schedule on the wall but nobody initials it.

Writing your own SOP

Start with your actual kitchen. Walk through each station and list the surfaces, equipment and tasks. Note the chemicals you use and read their labels for concentration and contact time. Write each procedure in short numbered steps that a new hire can follow. Add pictures if they help. Post the short version at each sink and station, and keep the full version with your HACCP plan.

Review the SOP when equipment or chemicals change, after an inspection finding, and at least once a year.

Chemical safety

Sanitation uses chemicals that can hurt people and contaminate food. Keep chemicals in their original labeled containers or in clearly labeled working containers. Store them below and away from food and food contact surfaces. Never mix cleaning chemicals, especially chlorine products with ammonia or acids, which can release toxic gas. Keep safety data sheets available, and give staff gloves and eye protection where the label calls for them. In the Food Code, poisonous or toxic materials are stored so they cannot contaminate food, equipment or single-service items, and only those needed for the operation are kept on site.

Pest control and sanitation

Pests follow food and water. Good cleaning removes what attracts them. Clean under and behind equipment, seal food in containers, keep the dumpster area clean, and fix leaks. Use a licensed pest control operator and keep their service reports. If you see signs of pests, clean the area, check for food that may be contaminated, and call your pest control service.

Build your sanitation program into your plan

The HACCP builder adds sanitation and other prerequisite programs to your HACCP plan alongside cooking, cooling and holding CCPs, with logs for each. See the HACCP plan template and food safety plan. Try one process free or get every process in the Plan Pack. The plan is a draft for your health department to review.

Frequently asked questions

What is the difference between cleaning and sanitizing?

Cleaning removes visible soil and food residue. Sanitizing reduces microorganisms on a cleaned surface to safe levels. You must clean before you sanitize, because soil prevents sanitizer from working.

How often should food contact surfaces be cleaned?

Under the Food Code, food contact surfaces used with TCS food are generally cleaned and sanitized at least every 4 hours during continuous use, plus whenever there is a change of food type or after contamination. Some exceptions apply.

What concentration should sanitizer be?

Follow the sanitizer's label and your Food Code. For chlorine, the Food Code sets ranges that depend on water temperature and pH; quaternary ammonium and other sanitizers are used as the EPA registered label directs.

Is a sanitation SOP part of a HACCP plan?

Usually it is a prerequisite program that supports the HACCP plan, rather than a CCP.