SOP for cleaning of dispensing utensils in the store department.
1.0 Purpose
The purpose of this SOP is to develop a standard procedure for cleaning of dispensing utensils.
2.0 Scope
This SOP is applicable for the procedure used for cleaning of dispensing utensils in the store department.
3.0 Responsibility
3.1 Dispensing operator is responsible for cleaning the dispensing utensils.
3.2 The store officer is responsible for implementing this SOP.
3.3 The HOP of the store is responsible for ensuring the implementation of this SOP.
3.4 Q.A Officer monitors the compliance of this SOP.
4.0 Procedure
4.1 The dispensing operator shall collect all the dispensing utensils i.e scoops,spoons & spatulas after completion of dispensing process.
4.2 The dispensing operator shall transfer all the uncleaned dispensing utensils in a stainless steel container.
4.3 The dispensing operator shall affix the ‘to be cleaned’ label to the stainless steel container containing the dispensing utensils.
4.4 The dispensing operator shall transfer the container containing unclean utensils to the washing area of the store.
4.5 The store operator shall wash all the scoops, spoons & spatulas with the raw water.
4.6 After washing with raw water the dispensing operator shall wash the scoops, spoons and spatulas with 1% food grade detergent.
4.7 Rinse the dispensing utensils with purified water.
4.8 The dispensing operator shall dry the dispensing utensils with lint free cloth & disinfect these with 70% IPA.
4.9 Again dry the dispensing utensils with lint free cloth.
4.10 Place the dispensing utensils (scoops,spoons & spatulas in a hot air oven at 30°C for 5 min & then at 50 °C until completely dry.
4.11 The dispensing operator shall remove the dried scoops, spoons & spatulas from the hot air oven & allow these to cool.
4.12 After cooling,pack the cleaned dry scoops,spoons & spatulas in a polythene bag & close it with a tie clip.
4.13 Affix Cleaned label on the polythene bag & place it in the storage cabinet.
4.14 Record the cleaning activity of dispensing utensils in the log book.
5.0 Abbreviations
5.1 SOP: Standard Operating Procedure
5.2 QA: Quality Assurance