Cleaning and Sanitizing - Food Safety Fundamentals

This HACCP International certified checklist helps food businesses maintain a clean and sanitary environment. It covers cleaning standards for surfaces and equipment, dishwashing requirements for high and low temperature machines, manual warewashing procedures, sanitizer types and concentrations, thermometer and test kit use, wiping cloth hygiene, accurate water temperatures, proper drying and storage of utensils, and safe labeling and storage of chemicals away from food. Use it to verify compliance with local regulations and support consistent food safety practices across restaurants, cafes, catering, and food production settings.