PREVRA SSOP: Sanitation Standard Operating Procedures for Every Kitchen Zone
A structured template for creating detailed cleaning procedures. Goes beyond a checklist to specify who cleans, what they use, how they do it, and how you verify it was done.
Why an SSOP is more than a cleaning schedule
A cleaning schedule tells your team what to clean and when. An SSOP tells them how. The difference is critical: without specifying chemical type, concentration, contact time, and method, two different staff members will clean the same surface in two different ways — and one of them may leave it looking clean while bacterial biofilms remain active beneath the surface.
Here is the fact most kitchens never learn: a quaternary ammonium sanitiser applied at half the recommended concentration will still produce a visually clean surface. The bacteria survive as a biofilm that regrows within hours. An EHO conducting a swab test will detect what your eyes cannot. Your SSOP eliminates this risk by specifying exactly what chemical, at what dilution, with what contact time, for every surface in your kitchen.
Building SSOPs for every zone in your food business
Create one SSOP per zone: prep area, cooking line, warewashing, cold storage, dry storage, and front of house. For each, specify the surface or equipment, the cleaning chemical and its dilution rate, the required contact time, the method and tools to use, the frequency, and the person responsible. Post each SSOP in its zone so staff never have to guess.
Digital SFBB stores all SSOPs in a mobile-accessible library. Staff pull up the exact procedure on their phone at the point of use. Chemical safety data sheets are linked directly. Your EHO can review your complete sanitation programme, including chemical specifications, from a single screen.
SSOP errors that compromise sanitation
Writing an SSOP based on what the chemical label says rather than testing the procedure in the actual kitchen environment — contact times that work on a bench at 20°C may not work on a cold prep surface at 4°C. Failing to specify the rinse step between cleaning and sanitising, which can cause chemical residues that contaminate food contact surfaces. Using the same SSOP for different shifts when the evening close clean has deeper requirements than the lunchtime wipe-down.
See also: Cleaning Schedule and Restaurant Deep Cleaning Checklist.
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