PREVRA Sanitation Standard Operating Procedures: Documented Cleaning for Every Surface and Shift
A practical framework for writing sanitation SOPs that your team will actually follow. Covers cleaning frequency, chemicals, method, and verification for every zone in your kitchen.
Why sanitation SOPs matter for hygiene ratings and safety
Cleaning is the most visible part of a hygiene inspection. An EHO will look for evidence that cleaning is systematic, not reactive. They want to see schedules, records, and staff who understand what they are cleaning, how often, and with which products.
Here is something most kitchens miss: the cleaning chemical itself can become a hazard. Storing sanitiser above food prep surfaces is a chemical contamination risk — your sanitation SOP should specify where chemicals are stored, not just how they are used. Under SFBB, cleaning is a prerequisite programme that underpins your entire HACCP plan.
Implementing sanitation SOPs in your daily cleaning routine
Structure each sanitation SOP around five elements: what is being cleaned, who does it, when and how often, the method and chemical (with correct dilution and contact time), and how you verify it was done properly. Contact time is the one most kitchens get wrong — most sanitisers need 30 seconds to 5 minutes of wet contact to work. Spraying and wiping immediately achieves almost nothing.
Digital SFBB lets your team tick off cleaning tasks from any phone, logs every completion with a timestamp, and alerts managers when a task is missed. Your EHO sees a complete, verifiable cleaning history.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
See planned features