Write a Sanitation Standard Operating Procedure (SSOP) to reduce the spread of infectious diseases, like Coronavirus and other pathogens for persons using school lab kitchens.
Completed document should be clear easy to follow instructions that could be posted in lab. Document should cover personal hygiene of those entering lab kitchens, sanitizing supplies and food items that enter the lab, sanitizing surfaces prior to food preparation and persons entering the lab and removing items for outside of lab consumption. This will NOT cover food preparation procedures.
SSOPS’s include:
1. Personal hygiene plan for anyone entering the lab kitchen and handling food or supplies or removing food or supplies.
2. Specific protocols for receiving and sanitizing food and supplies prior to storage.
3.Procedures for sanitizing all food preparation surfaces, counters and islands to use before beginning any food preparations.
Background:
The lab kitchens in SQ 112 are used by faculty, staff and students and by affiliated groups, Uses include both teaching, research and community events. Due to the many groups using the lab kitchens, SSOP’s need to be developed to ensure the health and safety is the priority. Many people enter SQ 112 to bring in food and supplies, prepare food, consume food and remove prepared food items for human consumption. The recent Coronavirus pandemic has highlighted the need for increased sanitation and personal hygiene. Detailed receiving, sanitation and personal hygiene SSOP’s will reduce the spread of food borne illness and other infectious diseases, including Coronavirus,
Clear, detailed, easy to understand SSOP’s need to be developed to protect the health and safety of people using the kitchens and of people consuming food from the lab kitchens. Given that Coronoviruses can live on surfaces for hours, days or weeks depending on the material, SSOP’s should cover personal hygiene and sanitation from receiving to storage and record keeping to track compliance and to evaluate for continued improvement. Include procedures based on the type of food and supplies delivered from a service (mail or UPS) and items brought in by persons using the facility (CSUN faculty, staff, students or any associated group).
Official definition from USDA’s Food Safety and Inspection Service ( FSIS)
Sanitation Standard Operating Procedures (Sanitation SOPs) are written procedures that an establishment develops and implements to prevent direct contamination or adulteration of product. The establishment is required to maintain these written procedures on file, and they must be available to FSIS upon request. It is the establishment’s responsibility to implement the procedures as written in the Sanitation SOPs.The establishment must maintain daily records sufficient to document the implementation and monitoring of the Sanitation SOPs and any corrective action taken. When the establishment or FSIS determines that the Sanitation SOPs may have failed to prevent direct contamination or adulteration of product, the establishment must implement corrective actions that include the appropriate disposition of product, restore sanitary conditions, and develop measures to prevent recurrence.
References
https://www.fsis.usda.gov/shared/PDF/Grant_of_Inspection_Attachment4.pdf (Links to an external site.)
https://www.fsis.usda.gov/wps/wcm/connect/4cafe6fe-e1a3-4fcf-95ab-bd4846d0a968/13a_IM_SSOP.pdf?MOD=AJPERES (Links to an external site.)
https://www.epa.gov/pesticide-registration/selected-epa-registered-disinfectants