Free Resource · FSANZ-Compliant · HACCP-Aligned
Pre-Shift Hygiene
Checklist
For food manufacturing facilities in Brisbane & South-East Queensland. Complete every item before the production line starts — track your readiness score in real time.
Readiness score
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Most food processors in Brisbane focus their hygiene effort on deep cleans. But it's the daily pre-shift routine that FSANZ and HACCP audit inspectors look at first. Complete all 27 checkpoints and see your facility's readiness score before the line starts.
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Surface wipe-down protocols by zone
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Food Zone (FZ) — Direct food contact surfaces
All direct food contact surfaces cleaned and sanitised with an FSANZ-approved product
Correct sanitiser concentration verified against SDS specificationRecord actual ppm or dilution ratio — not just "sanitiser applied"
Required contact time observed before rinsing — do not rush this step
Surfaces visually inspected — no visible residue, soil or previous product
No-rinse sanitiser: confirmed as rated for Food Zone (FZ) use on HACCP certification
Splash Zone (SZ) — Near-food surfaces
Nearby equipment surfaces wiped down with splash-zone approved product
Drains, splash guards and tray edges included in wipe-down
Correct chemical applied — not interchanged with food zone product
Non-Food Zone (NFZ) — Floors, walls, external surfaces
Floors, walls and external equipment surfaces cleaned
Zone certification confirmed on SDS — non-food zone product only in non-food areas
Any spills or soil removed before line start
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Equipment inspection before production
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All processing equipment visually free from previous-shift residue or soil
Seals, gaskets and joins on processing equipment inspected — no visible damage
Conveyor belts and food contact rollers cleaned and dry
Blades, cutters and grinders sanitised and logged
Cold room seals intact — check for wear, cracking or water ingress
Utensils and hand tools sanitised and stored in designated clean area
Water systems flushed — first flush disposed of before food contact
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Chemical concentration verification
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All sanitisers prepared at correct dilution — verified against SDS specification
Dilution equipment (dosing pumps, dispensers) checked and calibrated
Product expiry dates checked — no expired chemical in use
Chemical storage area secure — no cross-contamination risk
Water temperature checked — QAC sanitisers lose efficacy above 40°CIf water temp exceeds 38°C, consider switching to peroxyacetic acid (PAA)
All chemicals confirmed as HACCP International zone-rated for their application area
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Sign-off log — FSANZ compliant
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Chemical name AND concentration recorded — not just "sanitiser applied"
Staff full name + signature recorded — initials alone are not sufficient for FSANZ
Supervisor verification sign-off completed with date and time
FSANZ requirement: A missing log entry = evidence of a missing clean during audit. Incomplete entries are treated the same as no entry. Keep signed logs for a minimum of 12 months.
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Readiness
Want us to review your facility's hygiene 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.