Restaurants · Cleaning · Basic
Test every sanitiser solution when prepared and at least every 2 hours during use. Use the correct test strips for your sanitiser type. Remake any solution that tests outside the effective range.
A daily monitoring log for kitchen staff recording sanitiser concentration levels in all sanitising solutions used on food-contact surfaces. Tracks the sanitiser type, solution location, concentration test strip result, whether the reading is within the effective range, and any corrective adjustments made — the documented proof that sanitising solutions are actually working.
Sanitiser that's too weak doesn't kill bacteria. Sanitiser that's too strong leaves chemical residue on food-contact surfaces. The only way to verify concentration is to test with the correct test strip at each preparation. Health inspectors routinely test sanitiser concentration during inspections.
This checklist template is provided as a general-purpose resource and is not tailored to the regulatory requirements of any specific country, region, or jurisdiction. It is the responsibility of each organisation to review and adapt this template to ensure compliance with all applicable local laws and regulations. Miratag does not accept liability for any inaccuracies or omissions, or for any actions taken based on this template.
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