Food Contact Surfaces Cleaning and Sanitizing Log Instructions: Record time, temperatures/sanitizer concentration, as appropriate and any corrective action taken on this form. The school nutrition manager will verify that food workers have taken the required information by visually monitoring school nutrition employees and preparation procedures during the shift and by reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date Rinse Sanitizer Corrective Action Verified Wash Rinse Heat Sensitive Employee and Temperature Temperature (Sanitization) Tape Concentration Initials By/ (place here) Time Temperature (in ppm) Date
Food Contact Surfaces Cleaning and Sanitizing Log Instructions: Record time, temperatures/sanitizer concentration, as appropriate and any corrective action taken on this form. The school nutrition manager will verify that food workers have taken the required information by visually monitoring school nutrition employees and preparation procedures during the shift and by reviewing, initialing, and dating this log daily. Maintain this log for a minimum of 1 year. Date and Time Wash Temperature Rinse Temperature Rinse (Sanitization) Temperature Heat Sensitive Tape (place here) Sanitizer Concentration (in ppm) Corrective Action Employee Initials Verified By/ Date
NDHACCP2018001.docx