Room cleaning and ventilation checklist
Checklist for room ventilation and cleaning. Fresh air and clean surfaces are basic sanitation. The log confirms that the procedures were carried out and signed off by a named person.
What this log is for
The airing checklist is a simple but often forgotten SanPiN item: kitchen air changes faster than dining-area air, so the schedules differ. The electronic template inserts standard values, reminds staff about frequency and stores results alongside the ventilation maintenance schedule.
How it looks in the system
What a completed log looks like
The same file the service provides to an inspector. The data is fictional: the organization “Ромашка” and five employees.
What gets recorded
- Room, date and time
- Procedures completed (floor cleaning, table treatment, airing)
- Responsible person and supervisor
Regulatory basis
- SanPiN 2.3/2.4.4282-26
- The frequency comes from the document settings — there is no need to enter it manually every day.
Questions and answers
What should I record in Room cleaning and ventilation checklist?
Required fields: Room, date and time; Procedures completed; Responsible person and supervisor. An empty field is equivalent to an incomplete log for an inspector, so use a dash deliberately and include an explanation.
How often should I complete Room cleaning and ventilation checklist?
Every shift: make the entry on the day of the event. Do not backdate entries: uniform dates and identical values are precisely how inspectors identify record keeping done only as a formality.
Which document requires Room cleaning and ventilation checklist?
SanPiN 2.3/2.4.4282-26. Include the regulatory reference on the title page so the inspector can immediately see why the log is kept.
Can I keep Room cleaning and ventilation checklist electronically?
Yes. SanPiN 2.3/2.4.4282-26 does not require paper: the important points are being able to see who made an entry and when, and preventing unnoticed retrospective changes. For an inspection, print the electronic log for the required period.
How long should I keep Room cleaning and ventilation checklist?
Inspectors usually request records for the last 12 months, so one year is a practical minimum. Keep logs connected with a food poisoning investigation or a complaint until the proceedings are closed.