Creating a Sanitation Plan (Part 1)

Steps 1–3: Foundation, Chemicals, and Storage

Introduction

You’ve learned the daily cleaning habits — handwashing, dishwashing, surface sanitizing — that keep food safe.
Now you’ll take those habits and organize them into a structured, documented system that inspectors and managers can verify: your Sanitation Plan.

This section will help you start your plan by defining what it is, identifying all cleaning and sanitizing products, and documenting how they’re stored and handled safely.

Step 1 – What Is a Sanitation Plan?

A Sanitation Plan is a written description of how and when you clean everything in your operation — from utensils and sinks to walls, floors, and food-contact surfaces.
It is designed to prevent contamination, maintain hygiene, and provide proof of compliance.

Your plan must clearly answer:

• What needs cleaning
• When it’s cleaned
• Where it’s cleaned
• Who does it
• With what products
• How it’s done and verified

Why it matters: Health inspectors everywhere (Canada, U.S., EU, AU/NZ, etc.) expect a sanitation plan that’s written, signed, and current.

Activity – Identify Your Cleaning Zones

1. Download your Sanitation Plan Template from the Materials tab.
2. In the “Facility Overview” section, list every zone:
   • Kitchen / Food Prep
   • Dishwashing Area
   • Storage Rooms
   • Dining or Serving Area
   • Washroom / Staff Areas
3. Label each zone as either food-contact or non-contact.
4. Save — this will become the first page of your plan.

Step 2 – Cleaning and Sanitizing Agents

You must document all products used for cleaning and sanitizing — with exact mixing instructions and intended use.
This ensures your staff use safe concentrations and proper products for each surface.

Example – Cleaning Agents

Product Name	Mixing / Concentration	Intended Use
Maxim / Savall	32.5 ml per 4 L hot water	Floors
Sunlight Pods	1 per dishwasher cycle	Detergent
Finish Jet Dry	Automatic dilution	Rinse additive

Example – Sanitizing Agents

Product Name	Mixing / Concentration	Intended Use
Hand Sanitizer (54.7% Ethanol)	Ready to use	Hand hygiene
Fantastik Multi-Surface Disinfectant	Auto-diluted	Surfaces, sinks
Unscented Bleach (5.25%)	1 tsp per 1 L water = 200 ppm	Equipment sanitation

Verification Tip: Check sanitizer strength daily using test strips — record results in your Chemical Control Log.

Activity – Record Your Agents

1. In your template, fill in the Cleaning and Sanitizing Agents section.
2. Include dilution ratios, ppm levels, and intended use.
3. Refer to SDS (Safety Data Sheets) for proper handling, PPE, and contact time.
4. Save your file — you’ll build on it in the next step.

Step 3 – Chemical Storage and Handling

Chemicals must be stored safely, away from food, and correctly labeled.

Best Practices:

• Store under sinks or in locked cabinets — never above food.
• Keep all products in original containers.
• Label spray bottles clearly (e.g., “Quat Sanitizer – 200 ppm”).
• Apply FIFO (First In, First Out).
• Post a copy of your Sanitation Plan near the chemical area.

Example Description:
“All chemicals are stored away from food under the washroom sink. Inventory is adjusted to business level, and labels are reviewed quarterly.”

Activity – Map Your Storage

1. In your template, complete the Chemical Storage section.
2. Describe exactly where products are stored.
3. Add who checks stock and verifies storage safety each month.

Next → Creating a Sanitation Plan (Part 2): Steps 4–6 – Tools, Schedules, and Procedures