Safe Operating Procedure

SUBJECT:Cleaning procedure for blood contamination

RESPONSIBILITY: Restaurant Manager/Operator/Franchisee

MATERIALS REQUIRED:

  • Sani Stuff - 200 ppm solution
  • Sanitizer Test Strips
  • EP-92 Heavy Duty Pot & Pan Cleaner
  • Vinyl Gloves
  • Paper Towel
  • Garbage bags
  • Avmor Antimicrob Foaming Hand Soap
  • Avmor – Pizza Pizza Sanitation Program – CHART
  1. If the item that is contaminated with blood is a knife, pizza cutter, other blades that can be replaced, or another small piece of food preparation equipment that is used to prepare food by hand:
  2. Put on a new pair of vinyl gloves
  3. Discard the equipment (sharp objects should be wrapped in a newspaper & safely disposed) into a garbage bag, close the bag and place it into the dumpster outside the restaurant immediately. These items are low cost items that can be replaced.
  4. Discard the vinyl gloves into a garbage bag, close the bag and place it into the dumpster outside the restaurant immediately.
  5. Wash your hands immediately with the Avmor Antimicrob Foaming Hand Soap.
  6. For food items:
  7. Put on a new pair of vinyl gloves
  8. Discard the food into a garbage bag, close the bag and place it into the dumpster outside the restaurant immediately.
  9. Discard the vinyl gloves into a garbage bag, close the bag and place it into the dumpster outside the restaurant immediately.
  10. Wash your hands immediately with the Avmor Antimicrob Foaming Hand Soap.
  11. For food containers:
  12. Put on a new pair of vinyl gloves
  13. Spray the container with the Spic ‘n Span AP cleaner, leave it on for 60 seconds, wipe off with disposable paper towel, and place the used paper towel into a garbage bag.
  14. Spray the container with the Sani Stuff 200, wipe off with disposable paper towel, and place the used paper towel into the garbage bag. Test the concentration of Sani Stuff using the sanitizer test strips to ensure it is 200 ppm.
  15. Repeat steps b and c
  16. Place the container into a sink filled with Sani Stuff solution at 200 ppm, and let it soak for a minimum of 20 minutes.
  17. Discard the vinyl gloves into the garbage bag, close the bag and place it into the dumpster outside the restaurant immediately.
  18. Wash your hands immediately with the Avmor Antimicrob Foaming Hand Soap.
  19. Take the container out of the sanitizing solution and place on a rack to air-dry.
  1. For food preparation surfaces/counters/equipment surfaces/floor:
  2. Put on a new pair of vinyl gloves
  3. Spray the surface with the EP-92 Heavy Duty Pot & Pan Cleaner, leave it on for 60 seconds, wipe off with disposable paper towel, and place the used paper towel into a garbage bag.
  4. Spray the surface with the Sani Stuff 200 at 200 ppm, wipe off with disposable paper towel, and place the used paper towel into the garbage bag. Test the concentration of Sani Stuff using the sanitizer test strips to ensure it is 200 ppm.
  5. Repeat steps b and c
  6. Discard the vinyl gloves into the garbage bag, close the bag and place it into the dumpster outside the restaurant immediately.
  7. Wash your hands immediately with the Avmor Antimicrob Foaming Hand Soap.

For the area affected, perform a visual check to make sure all blood has been cleaned.

Report the incident to your District Sales Manager immediately.

Follow the Avmor – Pizza Pizza Sanitation Program – CHART (..\MSDS\Avmor - PizzaPizza Sanitation Program.pdf).

Repeat the cleaning steps above if there is any doubt that some blood remains on the surface or equipment.

Reviewed March 2010/Feb 2012