Food Contact Surfaces Cleaning Log

A food contact surfaces cleaning log SOP checklist is used to perform inspections by catering and restaurant personnel. In their auditing processes, they ensure that all surfaces, sinks, and machines that come into contact with food are accurately cleaned and disinfected.​

Food Contact Surfaces Cleaning Log



Sanitizing Food Contact Surfaces (Utensils)

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


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2. Have all surfaces been rinsed with clean water?


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


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


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Sanitizing Food Contact Surfaces (Cooking Equipment)

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


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2. Have all surfaces been rinsed with clean water?


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


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


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When Using 3-compartment Sink

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


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


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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?


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When Using The Dish Machine

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?


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


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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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