Food Contact Surfaces Cleaning Log

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Food Contact Surfaces Cleaning Log

Sanitizing Food Contact Surfaces (Utensils)

Sanitizing Food Contact Surfaces (Cooking Equipment)

When Using 3-compartment Sink

When Using The Dish Machine

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Food Contact Surfaces Cleaning Log

1. Have all surfaces been cleaned with a detergent solution?

2. Have all surfaces been rinsed with clean water?

3. Have all surfaces been sanitised with a solution mixed at the recommended concentration?

4. Have all wet items been arranged in a manner so that they can air-dry?

1. Have all surfaces been cleaned with a detergent solution?

2. Have all surfaces been rinsed with clean water?

3. Have all surfaces been sanitised with a solution mixed at the recommended concentration?

4. Have all wet items been arranged in a manner so that they can air-dry?

1. Has the first compartment been washed with a detergent liquid at a minimum temperature of 40 °C?

2. Has the second compartment been cleaned only with clean water?

3. Has the third compartment been sanitised with a sanitising solution mixed at a concentration designated on the product label for at least 30 seconds?

1. Has the information on the data plate been checked to define the right temperatures for washing, rinsing and sanitisation rinse, as well as sanitising solution concentrations and water pressure if required?

2. Has it been ensured that all food contact surfaces have a surface temperature of 70°C or above?

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Food Contact Surfaces Cleaning Log

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1. Have all surfaces been cleaned with a detergent solution?

2. Have all surfaces been rinsed with clean water?

3. Have all surfaces been sanitised with a solution mixed at the recommended concentration?

4. Have all wet items been arranged in a manner so that they can air-dry?

1. Have all surfaces been cleaned with a detergent solution?

2. Have all surfaces been rinsed with clean water?

3. Have all surfaces been sanitised with a solution mixed at the recommended concentration?

4. Have all wet items been arranged in a manner so that they can air-dry?

1. Has the first compartment been washed with a detergent liquid at a minimum temperature of 40 °C?

2. Has the second compartment been cleaned only with clean water?

3. Has the third compartment been sanitised with a sanitising solution mixed at a concentration designated on the product label for at least 30 seconds?

1. Has the information on the data plate been checked to define the right temperatures for washing, rinsing and sanitisation rinse, as well as sanitising solution concentrations and water pressure if required?

2. Has it been ensured that all food contact surfaces have a surface temperature of 70°C or above?

Get started on a free trial

Is GoAudits right for you?

Trusted by 600+ businesses globally

Book Intro Call