Sanitizer Concentration Log Checklist
Comprehensive sanitizer concentration monitoring to ensure proper chemical sanitizer levels for effective microbial reduction.
- Industry: Food Service
- Frequency: Multiple times daily
- Estimated Time: 5 minutes per check
- Role: Kitchen Staff
- Total Items: 31
- Compliance: FDA Food Code, EPA Regulations, State/Local Health Codes
Three-Compartment Sink
Manual warewashing
- Wash water at proper temperature?
- Rinse water clean?
- Sanitizer type documented?
- Sanitizer concentration tested?
- Chlorine: 50-100 ppm?
- Quaternary ammonia: 200-400 ppm?
- Iodine: 12.5-25 ppm?
Spray Bottles/Buckets
Sanitizer solutions
- Spray bottle solutions tested?
- Sanitizer bucket solutions tested?
- Wiping cloth sanitizer at proper concentration?
Dishwasher (if chemical)
Machine sanitizing
- Machine sanitizer concentration verified?
- Chemical dispenser functioning?
Pre-Inspection Information
Initial inspection details and documentation
- Inspector Name
- Inspection Date
- Location / Kitchen Area
- Inspection Type (Routine/Follow-up/Complaint)
- Previous inspection date and findings reviewed?
Temperature Control & Monitoring
Verify all temperature-sensitive equipment and food items
- Refrigerator temperature at or below 41°F (5°C)?
- Freezer temperature at or below 0°F (-18°C)?
- Hot holding foods at or above 135°F (57°C)?
- Thermometers calibrated and functional?
- Temperature logs current and properly maintained?
Food Handling & Cross-Contamination Prevention
Proper food handling practices and contamination prevention
- Proper handwashing observed (20 seconds, soap)?
- Gloves used properly for ready-to-eat foods?
- Raw and cooked foods properly separated?
- Color-coded cutting boards used correctly?
- Allergen cross-contact controls in place?
Food Storage & Labeling
Proper storage, rotation, and labeling of food items
- FIFO (First In, First Out) rotation followed?
- All items properly date-labeled?
- Food stored 6 inches off floor?
- No expired products in storage?
Related Food & Hospitality Checklists
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- Deli Department Food Safety Checklist
- Hotel Kitchen Food Safety Checklist
- Ice Machine Sanitation Checklist
- Food Recall Response Checklist
- Food Label Compliance Review Checklist
- Seafood HACCP Monitoring Checklist
- Meat Processing Sanitation Checklist
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Why Use This Sanitizer Concentration Log Checklist?
This sanitizer concentration log checklist helps food service teams maintain compliance and operational excellence. Designed for kitchen staff professionals, this checklist covers 31 critical inspection points across 7 sections. Recommended frequency: multiple times daily.
Ensures compliance with FDA Food Code, EPA Regulations, State/Local Health Codes. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Sanitizer Concentration Log Checklist cover?
This checklist covers 31 inspection items across 7 sections: Three-Compartment Sink, Spray Bottles/Buckets, Dishwasher (if chemical), Pre-Inspection Information, Temperature Control & Monitoring, Food Handling & Cross-Contamination Prevention, Food Storage & Labeling. It is designed for food service operations and compliance.
How often should this checklist be completed?
This checklist should be completed multiple times daily. Each completion takes approximately 5 minutes per check.
Who should use this Sanitizer Concentration Log Checklist?
This checklist is designed for Kitchen Staff professionals in the food service industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.