[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-393175-105":53,"doc-detail-393175-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","writing-a-sanitation-plan-template","Writing a Sanitation Plan - Template","","Writing a Sanitation Plan template for food service establishments explains regulatory expectations to develop written sanitation procedures. It guides operators to keep the plan on site, update it as needed, and review it annually. The template covers cleaners and sanitizers, sanitation procedures for food-contact surfaces and equipment, warewashing/dishwashing requirements with chemicals and monitoring, pesticide control measures, and a cleaning schedule, including an appendix for agents, requirements, pest measures, and schedules.",{"@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":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/writing-a-sanitation-plan-template/393175/",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/writing-a-sanitation-plan-template/393175.png","ImageObject",442,249,{"name":88,"@type":89},"Alex Sinclair","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-15","2026-09-25",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",10,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"Who must have a written sanitation plan, and why?","Question",{"text":109,"@type":110},"All food service establishment operators are required to develop written sanitation procedures to support safe and sanitary operation under the Food Premises Regulation.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"What does the template include besides the main plan sections?",{"text":114,"@type":110},"It includes an appendix with parts for listing all cleaning and sanitizing agents, cleaning and sanitizing requirements, warewashing/dishwashing details, pest control measures/pesticides in use, and a cleaning schedule.",{"name":116,"@type":107,"acceptedAnswer":117},"How should sanitizing concentrations be verified?",{"text":118,"@type":110},"Test strips should be used to verify that solutions contain the correct concentration, and monitoring records/log sheets should be maintained where required.","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},393175,1791398024,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":35,"category_name":36,"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},1099523882182,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Writing a Sanitation Plan  \nAll food service establishment operators are required under the Food Premises Regulation to develop written sanitation procedures to assist with the safe and sanitary operation of the establishment. These plans can vary in complexity and can be written using a variety of different formats. To assist you in preparing your plan, a template is included in this document. However, you should organize your sanitation plan in a format that works best for you.  \nKeep a copy of your Sanitation Plan on site, and have it on hand for staff to refer to regularly. Update the plan as needed and review it annually to ensure the information is current.  \nThis template includes the following sections:  \n1. Cleaners and Sanitizers ......................................................................................................................................................2  \n2. Sanitation Procedures ........................................................................................................................................................2  \n3. Warewashing Requirements/Dishwashing .........................................................................................................3  \n4. Pesticides ....................................................................................................................................................................................3  \n5. Cleaning Schedule ............................................................................................................................................................... 4  \nAppendix A Sanitation Plan......................................................................................................................................................5  \nPart 1: List of all Cleaning and Sanitizing Agents...............................................................................................5  \nPart 2: Cleaning and Sanitizing Requirements ................................................................................................. 6  \nPart 3: Warewashing/Dishwashing ............................................................................................................................7  \nPart 4: List of Pest Control Measures/Pesticides in Use ................................................................................7  \nPart 5: Cleaning Schedule ............................................................................................................................................... 8  \nA Sanitation Plan must be completed and approved before a permit/approval will be issued by your Environmental Health Officer (EHO) .  \n1. Cleaners and Sanitizers  \nList the cleaning and sanitizing agents you will use, what they will be used for, their concentrations, and the instructions on how to make up the solutions.  \nCleaning Agents – these are used to remove visible contamination such as dirt, oil, grease, or other debris. Some examples include soap, degreasers, oven cleaner, and glass cleaner. Cleaning agents do not destroy harmful microorganisms.  \nSanitizing Agents – these are used to destroy harmful microorganisms. Common examples include chlorine bleach and quats (quaternary ammonia), but there are other types of sanitizers available that can be used in a food facility. Sanitizing agents need to be used at appropriate concentrations. Use enough of the sanitizer to do the job, but not so much that it becomes toxic.  \nCheck with your Environmental Health Officer before using a new type of sanitizer to ensure it meets food safety standards.  \nTest strips must be used to verify that the solution contains the correct concentration. Here is an example of a sanitizing agent, the instructions for mixing, and monitoring:  \n\n| Cleaning or Sanitizing Agent and Concentration | Instructions for mixing |\n| --- | --- |\n| 200 ppm Bleach Solution | 􀁸 5 ml (1 tsp) of household bleach added to 1 litre of water mixed ","cbCaiqoUMxzTls1l","https://ap.wps.com/l/cbCaiqoUMxzTls1l","pdf",458278,8,"English","# Overview\n# Template Sections\n## Cleaners and Sanitizers\n## Sanitation Procedures\n## Warewashing Requirements/Dishwashing\n## Pesticides\n## Cleaning Schedule\n## Appendix A Sanitation Plan","[{\"question\":\"Who must have a written sanitation plan, and why?\",\"answer\":\"All food service establishment operators are required to develop written sanitation procedures to support safe and sanitary operation under the Food Premises Regulation.\"},{\"question\":\"What does the template include besides the main plan sections?\",\"answer\":\"It includes an appendix with parts for listing all cleaning and sanitizing agents, cleaning and sanitizing requirements, warewashing/dishwashing details, pest control measures/pesticides in use, and a cleaning schedule.\"},{\"question\":\"How should sanitizing concentrations be verified?\",\"answer\":\"Test strips should be used to verify that solutions contain the correct concentration, and monitoring records/log sheets should be maintained where required.\"}]","Writing a Sanitation Plan - Template | PDF",1790380010]