Categories
Sanitation
HACCP
Daily Task
This checklist verifies that all food contact surfaces, equipment, and utensils are cleaned and sanitized according to schedule and procedure.
Cleaning Team
Cleaning Crew
Night shift team
Supervisor
Verifies completion
QA
ATP testing weekly
Maintenance
Equipment disassembly
Sanitation Standards
Objective: All areas cleaned and sanitized daily with verification.
Due date: End of production
Status: Nightly
- ✓ ATP < 100 RLU on food contact surfaces
- ✓ No visible residue
- ✓ Chemicals used per label
Risk of Inadequate Sanitation
Residual soil or improper sanitizers allow Listeria, Salmonella, or mold to persist, leading to contamination of the next production batch.
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