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Equipment/ Utensil Cleaning Log ITEM Meat Slicer TIME 7am, 11am, 3pm, 7pmDate: Hogwash, rinse and sanitizeSOLUTION TYPE(S) Cleanser, fresh water and sanitizer 200ppmNAME
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How to fill out equipment utensil cleaning log
How to fill out equipment utensil cleaning log
01
Start by gathering all the necessary equipment and utensils cleaning logs.
02
Fill in the date and time of the cleaning at the top of the log.
03
Identify the specific piece of equipment or utensil that you are cleaning.
04
Record any pre-cleaning inspections or checks that need to be performed.
05
Follow the appropriate cleaning procedure for the equipment or utensil.
06
Use the designated cleaning solution or detergent, and make sure to use the proper amount.
07
Scrub or wipe down the equipment or utensil using a clean brush, cloth, or sponge.
08
Make sure to clean all the surfaces, corners, and crevices thoroughly.
09
Rinse the equipment or utensil with clean water to remove any cleaning solution or residue.
10
Inspect the item again to ensure it is clean and free of any debris or contaminants.
11
Dry the equipment or utensil using a clean towel, air drying rack, or other appropriate method.
12
Sign and date the cleaning log to confirm that the cleaning has been completed.
13
Store the equipment or utensil in a clean and designated area until its next use.
Who needs equipment utensil cleaning log?
01
Anyone who is responsible for maintaining cleanliness and hygiene in a professional kitchen or food preparation area needs the equipment utensil cleaning log. This includes chefs, cooks, kitchen staff, and food service managers. It is an essential tool to ensure that all equipment and utensils are properly cleaned and sanitized, reducing the risk of foodborne illnesses and ensuring food safety.
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