[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-393176-105":53,"doc-detail-393176-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","food-and-sanitation-program-introduction-written-procedures-and-cleaning-schedules","Food and Sanitation Program Introduction - Written Procedures and Cleaning Schedules","","Introduction to a written food sanitation program required for safe, sanitary operation of food establishments. Summarizes regulatory expectations, including written procedures, cleaning and sanitizing requirements for premises, equipment and utensils, and a list of cleaning agents with concentrations and uses. Explains the purpose of standardizing procedures, essential record keeping, weekly review of in-house and service information, and guidance from an Environmental Health Officer to implement and verify effective controls.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/food-and-sanitation-program-introduction-written-procedures-and-cleaning-schedules/393176/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/food-and-sanitation-program-introduction-written-procedures-and-cleaning-schedules/393176.png","ImageObject",442,249,{"name":88,"@type":89},"Riley West","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-31","2026-09-25",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",13,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What written procedures must a food establishment have?","Question",{"text":109,"@type":110},"A food establishment must have written procedures designed to ensure safe and sanitary operation and maintenance. The procedures must include cleaning and sanitizing requirements and a list of cleaning agents with their concentrations and uses.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What records should be kept in the file or binder?",{"text":114,"@type":110},"Keep procedures and policies, equipment information, routine maintenance and equipment service reports, problem reports, chemical product information, MSDS sheets, and other relevant information such as staff in-services and discussions with the Environmental Health Officer.",{"name":116,"@type":107,"acceptedAnswer":117},"How should the establishment review the sanitation program?",{"text":118,"@type":110},"Review the information on a weekly basis at the same time each week unless circumstances require otherwise, such as after a repair or service visit or during an Environmental Health Officer inspection.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},393176,1791129526,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":136,"language":137,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":138,"faqs":139,"seo_title":140,"seo_description":61,"update_tm":141,"read_time":76},1099523885074,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","The Food and Food Establishment Regulation (AR 328/2003) was repealed in April 2006 and replaced with the Food Regulation 31/2006 . The new regulation will require all food establishments to develop and have in place written procedures designed to ensure its safe andsanitary operation.  \nSection 29 of these Regulations states:  \n29 (1) A food establishment must have written procedures designed to ensure its safe and sanitary operation and maintenance.  \n(2) The procedures must include:  \na) The cleaning and sanitizing requirements for the food establishment and for all equipment and utensils in it, if any, that are not normally washed in an dishwasher, and  \nb) A list ofall cleaning and sanitizing agents used in the food establishment, including their concentrations and uses.  \nPlease review the following documents. They are a generic model of such a sanitation program. Proper training, good cleaning and maintenance schedules are essential to keeping a restaurantand foodservice operation clean and sanitary. But, there is a lot more to keeping a foodservice operation sanitary than just wiping and wet mopping.  \nWhile cleaning and sanitizing surfaces used for food preparation is something that occurs constantly, complete cleaning and sanitation must occur at the end of the day for equipment thatholds and dispenses potentially hazardous food, such as a meat slicers. Other pieces of equipment may require less frequent cleaning, perhaps once or several times per week, while walk-in coolers, stationary equipment, metal shelves and ceilings may only need to be washed once a month. Each operation has different requirements depending on the type of food served, the amount of traffic, and the public that is being served. Whatever the timetable, it is critical thatevery foodservice operator create cleaning schedules that are specific to his or her operation.  \nStep 1: Organizing Your Information  \nThe complexity of the required written program should reflect the needs of the particular food establishment. A facility that does more food handling and preparation will have a more extensivewritten sanitation plan thana facility that has minimal food handling and preparation.  \nThe objective of a written sanitation plan is to provide reasonable assurance that the food establishment is being cleaned effectively and consistently. This will help you to standardize your procedures and identify areas that may require improvement. Your Environmental Health Officer (EHO) can advise you on particular items that you should include when developing a plan for yourfacility.  \nRecord keeping is absolutely essential for this process to work. A file or binder with all the pertinent information is recommended so that information can be easily accessed, reviewed andupdated as needed.  \nSo, what goes in the file or binder?  \n1) Procedures, policies, equipment information  \n2) Routine maintenance reports, equipment service reports, problem reports  \n3) Chemical information on products being used  \n4) MSDS sheets  \n5) Any other pertinent information such as staff in-services, discussions with your EnvironmentalHealth Officer, etc.  \nThe following generic forms (located in the appendix) are available to help you:  \n􀁸 Demand Cleaning Schedule  \n􀁸 Daily Cleaning Schedule  \n􀁸 Weekly Cleaning Schedule  \n􀁸 Monthly Cleaning Schedule  \n􀁸 Maintenance Record  \nStep 2: Using Your Information  \nThe in-house records, equipment service reports and reports from your Environmental Health Officerwill help to identify problems and areas that might develop into problems. Review the information ona weekly basis. Schedule your review for the same time each week unless other circumstances dictate a different review time, for example, immediately following a visit from a repair or service person and during an inspection by the Environmental Health Officer.  \nRemember that the intent of the legislation is to provide reasonable assurance that cleaning andsanitation is consistent and eff","cbCaihGi781noe1O","https://ap.wps.com/l/cbCaihGi781noe1O","pdf",388489,8,"English","# Regulatory requirements\n## Written procedures and sanitation components\n# Developing and using the program\n## Step 1: Organizing information\n## Step 2: Using records\n## Step 3: Working with the Environmental Health Officer","[{\"question\":\"What written procedures must a food establishment have?\",\"answer\":\"A food establishment must have written procedures designed to ensure safe and sanitary operation and maintenance. The procedures must include cleaning and sanitizing requirements and a list of cleaning agents with their concentrations and uses.\"},{\"question\":\"What records should be kept in the file or binder?\",\"answer\":\"Keep procedures and policies, equipment information, routine maintenance and equipment service reports, problem reports, chemical product information, MSDS sheets, and other relevant information such as staff in-services and discussions with the Environmental Health Officer.\"},{\"question\":\"How should the establishment review the sanitation program?\",\"answer\":\"Review the information on a weekly basis at the same time each week unless circumstances require otherwise, such as after a repair or service visit or during an Environmental Health Officer inspection.\"}]","Food and Sanitation Program Introduction - Written Procedures and Cleaning Schedules | PDF",1790380013]