Title Page
Sanitation
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Enter Date & Time
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Employee Name
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Why:
Remove bacteria or viruses that may cause foodborne illness from food contact surfaces.
Clean and sanitize utensils and equipment:
After each use.
Every 4 hours if used to prepare Potentially Hazardous Foods (PHF) on a
continuous basis.
Clean and sanitize utensils and equipment between preparing raw and
Ready-to-Eat foods.
CLEANLINESS
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Daily Cleaning Plan In Place
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Floors and Walls Clean
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All Racks and Storage Bins are Clean, in Good Repair, and Made of Approved Materials (no wood)
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Food Contact Surfaces are Clean & Sanitized
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Utensils, Small Wares, and Storage Drawers Clean & Sanitized
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Pallets Maintained & Clean
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Deep Cleaning Plan In Place
EQUIPMENT and BUILDING MAINTENANCE
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Building meets local building codes
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No evidence of flaking paint
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All Entry Points Prohibit Pest Entrance
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Water Quality meets Safety Standards
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Regular Maintenance Performed on building
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Regular Maintenance Performed on Equipment
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Inoperative Equipment has been Removed from Production Areas
CHEMICAL USE
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Chemicals are properly labeled
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Chemicals are properly stored
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Cleaning compounds and sanitizers meet standards
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Sanitizer Concentrations meet standards
POWER EQUIPMENT
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Only approved equipment is used
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Power Equipment is clean and maintained
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Power equipment shows no signs of fluid leaks
GARBAGE STORAGE and DISPOSAL
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Refuse and garbage containers are clean and covered when not in use
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Garbage containers are emptied as necessary
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Boxes and containers are removed as necessary
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Dumpster is located not near access to facility
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Dumpster area is clean
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Dumpster lids are closed
Signatures
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Employee Signature
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Supervisor Signature
