WHS FORM WHS08 SAFE OPERATING PROCEDURE Refer WHS Guideline: Safe Operation Procedure (SOP) Development Workplace: School of PMB Commercial Kitchen P7-15 Safe Operating Procedure developed by: Judith Lukas Approved: Date: 4.5.2016 Review Date: Prepare a 200ppm Sanitiser working solution from a 60g/L stock Solution of TASK/OPERATION: “Agar” Quaternary Ammonium Compound Food Grade Sanitiser for sanitizing food processing equipment. 4.5.2016 100mL of 60000ppm solution diluted in 30L of water gives a 200ppm solution Resources/Preparation: eg PPE: Gloves, Safety Glasses, decanting tub (to catch spills), access to a sink Environment, cleanup and Wash away with water waste disposal Emergency procedures and Nil shutdown Legislative references: Risk Assessment prepared for handling the stock solution. Sequence of job steps Recommended risk control measures in the Personal Protective (What to do in the right order, seek List potential risks of each step Safe Operating Procedure Equipment to contain within 10 broad steps, (What to have in place to do each step safely) (Be specific) where possible.) Obtain the stock solution Container may spill Place in a shallow tub during decanting to Glasses, Gloves, apron 60g/L from storage catch spills. Decant xmL into a small jug Spills, skin/eye contact due to Smaller volume means less to spill Glasses, Gloves, apron for easy handling splashes Add 33mL to every 10L Spills, skin/eye contact due to Pour carefully into the water and mix Glasses, Gloves, apron tub of water placed on each splashes sink. Place food equipment in the Sanitiser with lots of food residue Wash first in detergent to remove all food Glasses, Gloves, apron working solution, leave becomes ineffective residues, then rinse in water prior to placing in equipment for 2 minutes sanitiser before removing to drain. Waste dilute sanitizer can be Containers are too heavy to lift Position tubs on sinks to ensure tipping and Glasses, Gloves, apron discarded down the drain emptying is easy to manage Definitions: ppm parts per million, or mg/L –
WHS FORM WHS08 SAFE OPERATING PROCEDURE Refer WHS Guideline: Safe Operation Procedure (SOP) Development Workplace: School of PMB Commercial Kitchen P7-15 Safe Operating Procedure developed by: Judith Lukas Approved: Date: 4.5.2016 TASK/OPERATION: Prepare a 200ppm Sanitiser working solution from a 60g/L stock Solution of “Agar” Quaternary Ammonium Compound Food Grade Sanitiser for sanitizing food processing equipment. 100mL of 60000ppm solution diluted in 30L of water gives a 200ppm solution Review Date: 4.5.2016 Resources/Preparation: eg PPE: Gloves, Safety Glasses, decanting tub (to catch spills), access to a sink Environment, cleanup and waste disposal Wash away with water Emergency procedures and shutdown Nil Legislative references: Risk Assessment prepared for handling the stock solution. Sequence of job steps (What to do in the right order, seek to contain within 10 broad steps, where possible.) List potential risks of each step Recommended risk control measures in the Safe Operating Procedure (What to have in place to do each step safely) Personal Protective Equipment (Be specific) Obtain the stock solution 60g/L from storage Container may spill Place in a shallow tub during decanting to catch spills. Glasses, Gloves, apron Decant xmL into a small jug for easy handling Spills, skin/eye contact due to splashes Smaller volume means less to spill Glasses, Gloves, apron Add 33mL to every 10L tub of water placed on each sink. Spills, skin/eye contact due to splashes Pour carefully into the water and mix Glasses, Gloves, apron Place food equipment in the working solution, leave equipment for 2 minutes before removing to drain. Sanitiser with lots of food residue becomes ineffective Wash first in detergent to remove all food residues, then rinse in water prior to placing in sanitiser Glasses, Gloves, apron Waste dilute sanitizer can be discarded down the drain Containers are too heavy to lift Position tubs on sinks to ensure tipping and emptying is easy to manage Glasses, Gloves, apron Definitions: ppm – parts per million, or mg/L
Food%20Grade%20Sanitizer%20working%20solution%20SOP.docx