Commercial Dishwashing & Sanitization Checklist [FREE PDF]
Dishwashing staff and kitchen managers use this checklist per FDA Food Code Chapter 4 equipment, utensils, and linens cleaning and sanitization requirements for commercial food service.
- Industry: Food & Hospitality
- Frequency: Per Shift
- Estimated Time: 5-10 minutes
- Role: Dishwashing Supervisor
- Total Items: 8
- Compliance: FDA Food Code Chapter 4, NSF/ANSI 3
Dishwasher Operation & Temperatures
Verify dishwasher operation and sanitization temperatures.
- Is the wash cycle reaching minimum 150°F (high-temp) or proper chemical concentration (low-temp)?
- Is the final sanitizing rinse reaching 180°F (high-temp) or 50 ppm chlorine (chemical)?
- Is water pressure adequate for proper spray arm function?
- Machine operation notes
Three-Compartment Sink (if applicable)
Verify manual warewashing procedures.
- Is the wash-rinse-sanitize sequence followed correctly in the three-compartment sink?
- Is sanitizer concentration tested with test strips at each setup?
- Are washed items air-dried on a clean, sanitized drain board (no towel drying)?
- Three-compartment sink notes
Related Kitchen Operations Checklists
- Food Prep Area Cross-Contamination Prevention Checklist [FREE PDF]
- Catering & Food Transport Safety Checklist [FREE PDF]
- Bar & Beverage Service Safety Checklist [FREE PDF]
- Bakery Production Safety & Food Quality Checklist [FREE PDF]
Why Use This Commercial Dishwashing & Sanitization Checklist [FREE PDF]?
This commercial dishwashing & sanitization checklist [free pdf] helps food & hospitality teams maintain compliance and operational excellence. Designed for dishwashing supervisor professionals, this checklist covers 8 critical inspection points across 2 sections. Recommended frequency: per shift.
Ensures compliance with FDA Food Code Chapter 4, NSF/ANSI 3. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Commercial Dishwashing & Sanitization Checklist [FREE PDF] cover?
This checklist covers 8 inspection items across 2 sections: Dishwasher Operation & Temperatures, Three-Compartment Sink (if applicable). It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed per shift. Each completion takes approximately 5-10 minutes.
Who should use this Commercial Dishwashing & Sanitization Checklist [FREE PDF]?
This checklist is designed for Dishwashing Supervisor professionals in the food & hospitality 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.