Equipment washing and disinfection journal
Equipment washing and disinfection journal. A separate procedure for production equipment such as mixers, water boilers and cookers. It differs from room cleaning: different products are used and the procedure is stricter.
What this log is for
Equipment washing and disinfection has its own log because equipment is the number one source of cross-contamination. WeSetup inserts the selected product and counts the contact time automatically, preventing the disinfectant from being rinsed off too soon.
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
- Equipment
- Product and concentration
- Procedure (disassembly, washing, disinfection, assembly)
- Responsible person's signature
Regulatory basis
- SanPiN 2.3/2.4.4282-26
- Different equipment types have different frequencies, configured in the organization's template.
Questions and answers
What should I record in Equipment washing and disinfection journal?
Required fields: Equipment; Product and concentration; Procedure; Responsible person's signature. 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 Equipment washing and disinfection journal?
According to the HACCP plan: the frequency is set when describing the control point and justified in the plan itself.
Which document requires Equipment washing and disinfection journal?
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 Equipment washing and disinfection journal 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 Equipment washing and disinfection journal?
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.