Standard Operating Procedure: Food Safety Management System (ISO 22000)

1.0 Purpose

To define specialized cleaning protocols for commercial kitchens and food processing plants, ensuring compliance with ISO 22000:2018 and local health department regulations.

2.0 Scope

Applies to all HWB operations in environments where food is prepared, processed, or packaged.

3.0 Universal Mandates (2026 Baseline)

1. Guidance First: If a food-contact surface requires a non-standard chemical, ASK the CEO before application.
2. Tier 6 Telemetry: Every sanitation cycle completion must be logged.
3. Physical Truth: Use absolute paths for the "GHS Food-Safe Chemical Registry."

4.0 Procedure

4.1 Chemical Selection

Use ONLY "Food-Grade" (D2) sanitizers on food-contact surfaces. Verify against the SDS in the EHSQ repository.

4.2 Sanitation Steps

1. Preparation: Remove or cover all open food products.
2. Rough Clean: Remove visible soil and debris.
3. Chemical Wash: Apply approved detergent and scrub.
4. Rinse: Thorough rinse with potable water.
5. Sanitization: Apply D2 sanitizer and allow to air dry (no-rinse standard).

5.0 Verification (Zero-Defect Check)

• ATP Swab Test: ATP scores must be <10 relative light units (RLU).
• Surface Check: Visual verification of zero residue or pooling water.

6.0 Notes and Cautions

7.0 Revision History