Food Contact Surfaces Cleaning and Sanitizing Log

About the Food Contact Surfaces Cleaning and Sanitizing Log

Use this SOP template to prevent food-borne diseases by making sure that all food contact surfaces are accurately cleaned and disinfected. These standard operating procedures refer to catering personnel involved in the cleaning and disinfection of food contact surfaces.

Maintaining Cleanliness: The Importance of a Food Contact Surfaces Cleaning and Sanitizing Log

A food contact surface cleaning and a sanitizing log is a record-keeping tool that helps ensure that all surfaces that come into contact with food are properly cleaned and sanitized. Maintaining cleanliness in food preparation areas is crucial for preventing the spread of harmful bacteria, viruses, and other contaminants that can cause foodborne illnesses.

A cleaning and sanitizing log should include details such as the date, time, and name of the person responsible for cleaning and sanitizing each food contact surface, as well as the cleaning and sanitizing method used. This log serves as a reminder to cleaning staff to regularly clean and sanitize food contact surfaces, such as cutting boards, countertops, and utensils, to prevent the growth of harmful bacteria.

Regularly reviewing the cleaning and sanitizing log can help identify areas that require additional attention or improvements in cleaning and sanitizing practices. By maintaining a thorough cleaning and sanitizing log, food service establishments can demonstrate their commitment to food safety and provide customers with peace of mind.

Categories

Cleaning templates
Maintenance templates
Workplace safety templates

Preview of the template

Inspection

Sanitizing food contact surfaces (Utensils)

Clean all surfaces with a detergent solution.

Rinse all surfaces with clean water.

Sanitise all surfaces with a solution mixed at the particularised concentration.

Put all wet items in a manner so that they can airdry.

Sanitizing food contact surfaces (Cooking Equipment)

Clean all surfaces with a detergent solution.

Rinse all surfaces with clean water.

Sanitise all surfaces with a solution mixed at the particularised concentration.

Put all wet items in a manner so that they can airdry.

When using 3-compartment sink:

In the first compartment, wash with a detergent liquid at a minimum of 40 °C.

Clean only with clean water in the second compartment.

In the third compartment, sanitise with a sanitising solution mixed at a concentration designated on the product label for 30 seconds.

When using the dish machine:

Check the information on the data plate to define the right temperatures to wash, rinse, and sanitisation rinse, as well as sanitising solution concentrations; and water pressure if required.

Follow the producer's instructions.

Ensure that all food contact surfaces have a surface temperature of 70°C or above.

Name and signature of employee:

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This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.