Dishwashing and Sanitization SOP

Purpose

To ensure that all food equipment, tableware, and utensils used in food preparation are properly cleaned and sanitized to prevent foodborne illness and maintain compliance with childcare licensing regulations.

Scope

This SOP applies to all childcare personnel involved in food preparation, serving, dishwashing, and sanitization at the facility.

Policy

Facilities that prepare food must properly clean and sanitize all non-disposable food equipment, tableware, and utensils using approved methods. If a facility lacks the required dishwashing and sanitization equipment outlined in this SOP, only disposable single-use items may be used, and all single-use items must be discarded after each use.

Food equipment, tableware, and utensils must be washed and sanitized on-site, unless a licensed caterer is used and dishwashing responsibilities are clearly defined in a written agreement.

Definitions

• Sanitizing: The use of heat or approved chemicals to reduce microorganisms to safe levels.

• Single-service items: Disposable items intended for one-time use only.

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Procedure

Step 1: Required Cleaning Process

All non-disposable food equipment, tableware, and utensils must be cleaned using the following sequence:

1. Pre-rinse or scrape to remove food debris

2. Wash

3. Rinse

4. Sanitize

5. Air dry

Towel drying is prohibited.

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Approved Dishwashing and Sanitization Methods

Dishwashing and sanitization must be accomplished using one of the following approved methods:

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Method A: Dishwasher With Sanitizing Cycle

1. The dishwasher must sanitize using heat or chemical injection.

2. If chemical sanitization is used:

   • Wash water temperature must be at least 120°F

   • Rinse water temperature must be at least 75°F

3. Automatic sanitizing dispensers must be properly installed and maintained.

4. A test kit or approved measuring device must be available and used to verify sanitizer concentration during one full cycle per day.

5. If hot water sanitization is used, the dishwasher must reach 160°F on the surface of the dishes, utensils, or equipment.

6. The facility must have a means to measure required temperatures using:

   • An irreversible registering temperature indicator (heat strip), or

   • An external temperature display built into the dishwasher

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Method B: Compartment Sink System

1. An installed three-compartment sink, or an installed two-compartment sink with a portable or non-stationary sanitizing receptacle, must be used.

2. Installed compartment sinks may be used for washing produce or filling pots only when not being used for dishwashing.

3. Sinks must be sanitized before and after each dishwashing use.

4. Sink usage must follow this order:

   • First compartment: Washing

   • Second compartment: Rinsing

   • Third compartment: Sanitizing

5. If only a two-compartment sink is available:

   • The second compartment must be used for rinsing

   • A portable or non-stationary receptacle must be used for sanitizing

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Method C: Chemical Sanitization

1. Chlorine sanitizing solutions must meet the following requirements:

   • Minimum concentration: 50 mg/L

   • pH level: 10 or less

   • Water temperature: at least 75°F

   • Minimum exposure time: 7 seconds

2. If other sanitizing chemicals are used, manufacturer instructions must be strictly followed.

3. A test kit or approved measuring device must be available and used to verify sanitizer concentration during each use.

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Method D: Hot Water Sanitization

1. Equipment, dishes, and utensils must be fully immersed in hot water for at least 30 seconds.

2. Water temperature must be 170°F or higher.

3. A thermometer designed to measure water temperature must be available and used to confirm proper temperature during each use.

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Compliance and Documentation

• Dishwashing and sanitization procedures must be followed daily.

• Test kits, thermometers, and temperature indicators must be maintained and available for inspection.

• Written catering agreements must be on file when applicable.

• Failure to meet these requirements will result in the use of disposable single-use items only.