*Sanitation Standard Operating Procedure (SOP)*
Shawarma Paradise

*Purpose:*
To establish a procedure for the sanitation of personnel, equipment, and products to maintain the integrity of halal products within Shawarma Paradise

*Scope:*
This SOP applies to all individuals who make physical contact with halal products (The HPP), all appliances, tools, machinery, apparatuses, and surfaces in contact with halal products (The HPE), and the halal products themselves (The HP).

*Responsibilities:*
- The Sanitation Manager is responsible for implementing and maintaining this SOP.
- All employees are responsible for following the procedures outlined in this SOP.

*Procedure:*

1. *Personnel Sanitation (The HPP):*
   - All personnel must wash hands with soap and water for at least 20 seconds before handling halal products.
   - Staff must wear clean and sanitized uniforms, head coverings, and gloves when in direct contact with halal products.
   - Any employee showing signs of illness must report to their supervisor and refrain from handling halal products.

2. *Equipment Sanitation (The HPE):*
   - All equipment and tools used in the production of halal products must be thoroughly cleaned and sanitized before and after each use.
   - Sanitizing agents used must be approved for use in food facilities and must not contain any non-halal substances.
   - Surfaces that come into contact with halal products must be cleaned with a designated halal-only cloth or sponge to prevent cross-contamination.

3. *Product Sanitation (The HP):*
   - Halal products must be stored in sealed containers to prevent contamination.
   - The storage area for halal products must be cleaned and sanitized regularly to maintain a hygienic environment.
   - Any spillage or contamination of halal products must be addressed immediately according to the spillage response procedure.

*Documentation:*
- A logbook must be maintained to record the sanitation of personnel, equipment, and product areas. Entries must include the date, time, and name of the person conducting the sanitation.
- Sanitation records must be reviewed and signed off daily by the Sanitation Manager.

*Training:*
- All employees will receive training on this SOP upon hire and annually thereafter.
- Training records must be maintained and available for review.

*Monitoring:*
- The Sanitation Manager will conduct weekly inspections to ensure compliance with this SOP.
- Any non-compliance found during inspections will be corrected immediately, and preventive measures will be taken to avoid recurrence.

*Verification:*
- This SOP will be reviewed and updated annually or as needed to ensure its effectiveness and compliance with halal certification requirements.