Free Resource · FSANZ-Compliant · HACCP-Aligned
Pre-Shift Hygiene
Checklist
Complete these checks before the line starts — every shift, every day. Track your readiness score in real time.
Readiness score
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Not started
Most food processors focus hygiene effort on deep cleans. But it's the daily pre-shift routine that FSANZ and HACCP audit inspectors look at first. Complete all 16 checkpoints before the line starts.
01
Surface wipe-down by zone
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Food Zone (FZ) — Direct food contact
Food contact surfaces cleaned & sanitised with FSANZ-approved product
Sanitiser concentration verified — dilution ratio recorded, not just "applied"
Required contact time observed before rinsing
Splash & Non-Food Zones
Splash zone equipment & drains wiped — correct zone-rated product used
Floors, walls & external surfaces clean — no spills or soil before line start
02
Equipment inspection
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Processing equipment free from previous-shift residue
Seals, gaskets & conveyor belts inspected — no damage or soil
Cold room seals intact — no wear, cracking or water ingress
Utensils sanitised & stored in designated clean area
03
Chemical verification
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All sanitisers prepared at correct dilution per SDS
No expired chemicals in use — expiry dates checked
Water temperature checked — QAC sanitisers lose efficacy above 40°C
All chemicals HACCP zone-rated for their application area
04
Sign-off log
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Chemical name AND concentration recorded in the log
Staff full name + signature — initials are not sufficient for FSANZ
Supervisor sign-off with date and time completed
FSANZ: A missing log = evidence of a missing clean. Retain signed logs for 12 months minimum.
0%
Readiness
Want us to review your facility's protocols?
KARL offers a complimentary on-site Chemical Compliance Review for food manufacturers across Brisbane and South-East Queensland. No charge for the initial conversation.