Alsop 17 Cleanliness and Sanitation of the Dining Room
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Facility Name ______________________ Department: _________________________ Policy No: __________________________ Standard Operating Procedure Cleanliness and Sanitation of the Dining Room Policy: The cleanliness and sanitation of the residents’ dining room is to be maintained. Procedure: Employees involved in the service of food to residents in the dining room must observe the following procedures to ensure its safety: Before service : 1. Clean and sanitize tables. 2. Wash hands before handling place settings, food, or beverages. This is especially important if employee has assisted resident with any personal care. 3. If tableware is preset, it should be protected from contamination by being wrapped, covered, or inverted. 4. Pour milk for residents upon their arrival. Milk should be served at 40°F or below. During service : 1. When assisting with meal service, handle all dishes, glasses, cups, and flatware by non-food contact surfaces only. Avoid carrying plates that could contact employee clothing. 2. Immediately wipe up spills as they occur. Use designated cloths and appropriate sanitizing solution: a. Quaternary ammonia – 200 ppm b. Iodine – 12.5-25.0 ppm c. Chlorine – 50 ppm-100 ppm After service : 1. Unless unused flatware is covered, remove after the meal, clean and sanitize. Policy last revised on: ______
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CleanlinessandSanitationoftheDiningRoom
Transcript of Alsop 17 Cleanliness and Sanitation of the Dining Room
Standard Operating Procedures
Facility Name ______________________ Department: _________________________
Policy No: __________________________
Standard Operating Procedure
Cleanliness and Sanitation of the Dining RoomPolicy: The cleanliness and sanitation of the residents dining room is to be maintained. Procedure: Employees involved in the service of food to residents in the dining room must observe the following procedures to ensure its safety:Before service:1. Clean and sanitize tables.
2. Wash hands before handling place settings, food, or beverages. This is especially important if employee has assisted resident with any personal care.
3. If tableware is preset, it should be protected from contamination by being wrapped, covered, or inverted.
4. Pour milk for residents upon their arrival. Milk should be served at 40F or below.
During service:1. When assisting with meal service, handle all dishes, glasses, cups, and flatware by non-food contact surfaces only. Avoid carrying plates that could contact employee clothing.
2. Immediately wipe up spills as they occur. Use designated cloths and appropriate sanitizing solution:
a. Quaternary ammonia 200 ppm
b. Iodine 12.5-25.0 ppmc. Chlorine 50 ppm-100 ppmAfter service:1. Unless unused flatware is covered, remove after the meal, clean and sanitize.
2. If tables are covered with linens, remove after meal and replace with clean linens. Cloth linens, tablecloths, and napkins should be taken to the laundry and kept separate from other linens used in organization, such as custodial towels. Treat stains promptly. 3. If no tablecloth is used, remove all materials (salt and pepper shakers, sweetener, etc.), clean and sanitize table. Replace materials and reset table.4. Wipe table seats if necessary after table tops have been cleaned and sanitized.5. Clean floors or carpeting after meals.6. According to the cleaning schedule, routinely clean all areas of the dining room, including equipment such as service refrigerators, etc.
Cleanliness and Sanitation of the Dining Room, continuedThe foodservice manager will:
1. Monitor employees to ensure that dining areas are properly maintained and all foods are served safely.
2. Provide supplies needed to maintain the cleanliness and sanitation of resident dining areas.
3. Follow up as necessary.
Policy last revised on: ______
