11 HACCP Cold and Shock Rooms Cleaning and Disinfection Control List
Month: …………………… Year: ……………………
| Cleaning Areas | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Cold Preparation | X | X | W | ||||||||||||||||||||||||||||
| Breakfast Preparation | X | X | W | ||||||||||||||||||||||||||||
| Butchery | X | X | W | ||||||||||||||||||||||||||||
| Butcher Shock | X | X | ½ | ||||||||||||||||||||||||||||
| Pastry | X | X | W | ||||||||||||||||||||||||||||
| Pastry Shock | X | X | ½ | ||||||||||||||||||||||||||||
| Vegetable | X | X | W | ||||||||||||||||||||||||||||
| Hot Preparation | X | X | W | ||||||||||||||||||||||||||||
| Staff Kitchen | X | X | W | ||||||||||||||||||||||||||||
| Garbage Room | X | X | W |
Code Explanations:
- K: After use
- G: Daily
- W: Weekly
- M: Monthly
- ½: Twice a year
Control cleanings will be performed at the time intervals indicated in the period column and completed cleanings will be marked with a + sign. If cleaning is not done, the box will be left empty or the relevant day box will be marked when done.
Used Chemical Cleaning and Disinfection Periods
The periods below indicate the minimum frequency; cleaning and disinfection are performed more frequently if needed or required.
Form No: STW-11 ISIS_Cleaning_Control Lists 2019
Note: Everyone sometimes needs a doctor, but everyone always needs hygiene.