Standard Cleaning SOP Table for
Butchery & Bakery Factory
Area/ Item/ Cleaning Cleaning Cleaning Responsib Verificatio
Equipmen Surface to Frequency Method Agent le Person n/Record
t Clean
Butchery Meat After each Scrape → Degreaser Butchery Sanitation
Area cutting use Wash → + Food- Staff Log Sheet
tables Rinse → safe
Sanitize sanitizer
Knives & After each Soak → Detergent Butchery Superviso
hand tools use Scrub → + Staff r Check
Rinse → Chlorine-
Sanitize based
sanitizer
Meat End of Disassemb Approved Maintenan QA Sign-
grinders/s each shift le → Clean equipmen ce Team off
licers → Rinse → t cleaner
Sanitize
Cold room Weekly or Sweep → Floor Hygiene Cold
(floors/wa as needed Mop → sanitizer Officer Room
lls) Disinfect Cleaning
Record
Butchery Every 4 Sweep → Degreaser Cleaning Cleaning
floors hours / Mop with + Staff Checklist
Daily hot water Disinfecta
+ sanitizer nt
Drainage Twice Remove Enzyme Maintenan Maintenan
points weekly covers → drain ce/ ce Log
Flush → cleaner Cleaning
Disinfect
Bakery Dough After each Scrape → Bakery Bakery Superviso
Area mixers & batch Wash → equipmen Staff r
bowls Rinse → t cleaner Verificatio
Sanitize n
Oven Daily Wipe → Degreaser Bakery Cleaning
exteriors Scrub + Food- Staff Record
& trays trays → grade Log
Rinse → cleaner
Dry
Worktable After each Wipe → Surface Bakery Random
s& task Rinse → sanitizer Staff QA Spot
benches Sanitize Check
Bakery Every 4 Sweep → Degreaser Cleaning Floor Log
floors hours / Mop with + Staff Sheet
Daily clean hot Disinfecta
water nt
Hygiene Handwash Daily & As Scrub Antibacter Cleaning Hygiene
Facilities ing Needed sinks/taps ial cleaner Staff Superviso
stations → Rinse → r Check
Disinfect
Footwear Twice Open tray Sanitizer Hygiene Entry
Sanitizing daily / As → Clean approved Officer Point
Machine needed rollers/ta for Hygiene
nks → machine Log
Rinse → use
Wipe
Footbath Daily or Drain → Quaternar Hygiene Cleaning
(if used) when Scrub → y Officer Log
visibly Refill with ammoniu
dirty fresh m
disinfecta sanitizer
nt
Shared/ Toilets 3x daily Clean Toilet Assigned Toilet
Common bowls/sin cleaner + Cleaning Cleaning
Areas ks → Mop surface Staff Log
floor sanitizer
Walls, Weekly Wipe Surface Cleaning Facility
switches, down → disinfecta Staff Inspection
handles Disinfect nt Log
Trolleys & Weekly / Wash with Multipurp Logistics Superviso
carts after use hot water ose Staff r Sign-off
→ Rinse → cleaner
Sanitize
Food Weekly or Wash → Food-safe Productio Container
storage as needed Rinse → disinfecta n Staff Cleaning
containers Sanitize nt Checklist
Transport Weekly or Sweep → Vehicle- Logistics/ Vehicle
vehicles after Wash → safe Maintenan Cleaning
(interior) spillage Disinfect cleaner ce Schedule
cargo
areas
Personnel Hands Multiple Wash with Antibacter All Staff Monitored
Hygiene times soap + ial liquid by Line
daily running soap Superviso
water r
PPE Daily / Wash → Laundry Laundry PPE
(aprons, After use Disinfect detergent Staff Cleaning
gloves, → Dry + sanitizer Log
boots) properly
