Sanitation

Updated: over a week ago

Sanitation

Cleaning Process

1. Staff is aware of the updated cleaning & sanitisation procedures


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2. Updated cleaning schedule on display & implemented


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3. An approved disinfectant is made available for all sanitation tasks


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4. Necessary PPE such as disposable gloves, gowns or masks are made available for staff members performing cleaning tasks.


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5. Staff members use the relevant PPE for all cleaning tasks, including handling trash


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Restrooms

1. Frequent touch surfaces regularly disinfected: door handles, sink taps, toilet handles/buttons, light switches, hand rails


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2. Air blower or paper towel dispenser disinfected and functional


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3. Soap / sanitizer dispensers disinfected and refilled


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4. Baby changing station disinfected


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5. Trash receptacles disinfected and frequently emptied


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6. Ventilation working properly


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7. Handwashing and other personal hygiene information displayed


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General Staff Work And Rest Areas

1. Frequent touch surfaces regularly disinfected: door handles, light switches, elevator buttons, hand rails...


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2. Offices : Shared electronic devices and buttons regularly disinfected: phone keypad & handset, printers/copyers, computers, keyboards, mobile devices, order screens and dispatch stations


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3. Staff kitchen: cupboard and refrigerator handles, counter surfaces regularly disinfected


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4. Staff kitchen: shared utensils and dishes properly disinfected, removed or replaced with single-use items


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5. Vending machine buttons disinfected


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6. Hand sanitizer made widely available and regularly refilled across the workplace: at the staff entrance, staff rest areas and elsewhere


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Customer-facing Areas

1. Frequent touch surfaces regularly disinfected: door handles and knobs, hand rails, elevator buttons, trolleys/baskets


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2. Front counter & register area disinfected: counter surfaces, credit card machines, pens used by customers


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3. Customer kiosks/terminals, ATM machines, vending machine touch areas & buttons disinfected


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4. Customer tables, chairs / booths, high chairs, napkin/condiment dispensers disinfected


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5. Handles and buttons of customer refrigerators, beverage coolers, drink dispensers disinfected


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6. Trash receptacles frequently disinfected and emptied


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7. Sanitizer dispensers available for customers and staff, refilled and disinfected


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Food Preparation Area

1. Frequent touch surfaces regularly disinfected: door handles and knobs, light switches, counters


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2. Handles and buttons of all equipments disinfected: coolers, refrigerators, ovens, hood vent controls, etc


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3. Walk-in / freezer vinyl curtains disinfected


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4. Utensils, ice scoops, bucket handles etc disinfected


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5. Sinks and faucets disinfected


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6. Shared tech devices regularly disinfected: phone keypad & handset, computers, keyboards, mobile devices, order screens and dispatch stations


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7. Cleaning tools and personal protection such as gloves are available and in a good state


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8. Soap / sanitizer dispenser refilled and disinfected


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9. Regularly change cloths, towels and aprons


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10. Sanitize delivery materials


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11. Clean delivery vehicles


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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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