Equipment washing and disinfection: how to document it properly
Slicers, mixers, and ice makers are a leading source of cross-contamination. Learn the six steps in a washing cycle, what to record in the journal, and why swab tests matter.
Food-production equipment—slicers, mixers, ovens, and ice makers—is a leading source of cross-contamination. That is why washing and disinfection are recorded in a separate journal, not combined with “general cleaning.”
Washing cycle
- Mechanical cleaning: remove product residue.
- Wash with detergent according to its instructions (concentration and water temperature).
- Rinse with drinking water.
- Disinfect according to the instructions (concentration and contact time).
- Rinse again if the product instructions require it.
- Dry and protect the equipment from recontamination.
What to record in the journal
- Equipment: inventory number and area.
- Date, shift, and person responsible.
- Products used and their concentrations.
- Disinfectant contact time.
- Swab-test results, if tests were conducted.
Microbiological swab tests are the best way to show that washing is effective. Attach laboratory reports to the journal and keep them for 3 years.
The service template fills in the selected product and reminds you of the contact time. This prevents a common mistake: rinsing off a disinfectant after 30 seconds instead of the required 5 minutes.
All 45 SanPiN and HACCP journals are in one workspace. The free plan is free forever for up to 1 employee, with no card required.
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