Teaching · Related Services

Clean cups, checked valves,
every lunch.

Log each cleaning of a student’s spoons, cups, plates and mats: how it was washed, the sanitizer and its tested strength, the eight steps, and anything worn or moldy. Problems are flagged so the item comes out of use until it is replaced.

Log a cleaningWhat you get
$5one-time · every device you sign in on
Buy · $5

Included with Caveat Classroom and Whole-school licenses. Or get it in the Related Services toolkit, $99 for 96 items.

Cleaning log

The worked example is a made-up week for one student’s equipment, with a weak bleach solution and a valve cup taken out of use. Entries stay in this browser.

Loading the cleaning form. If nothing appears, turn on JavaScript.

What you get

Teaching · Related Services$5 · included with Classroom and Whole-school licenses

What you finish with
A log entry per cleaning with student code, date, time, items and who cleaned them; method, sanitizer, tested strength and strip use; eight steps marked Done, Skipped or N/A; problems with the item and what was done; flags for chlorine outside 50 to 200 ppm, an untested chemical sanitizer and moldy, cracked or torn parts left in use; counts of cleanings, skipped steps and items taken out of use.
Who it is for
Paraprofessionals, special education teachers, school nurses and occupational and speech therapists who support students with adaptive mealtime equipment.
Format
Browser log with any number of saved cleanings. Prints one entry, the full log or a blank sheet for the classroom; downloads a spreadsheet (.csv); exports and imports a file.
Access
$5 one-time, yours on every device you sign in on; the tool opens once you are signed in with it. Included with Caveat Classroom and Whole-school licenses. Also in the Related Services toolkit ($99) and the Teaching Suite pass ($199), and 1 more bundle. Everything you type stays in this browser; nothing is sent to Caveat.
Where it lives
The Related Services space in Caveat Teaching.
Support
Questions about access, an order or a correction: team@caveatacademic.com.

How to use it

  1. Log a cleaning after each meal, with the student code and the items.
  2. Choose the method and sanitizer, and record the test strip reading for chemical sanitizers.
  3. Work through the eight steps; take valves and lids apart every time.
  4. Inspect each item and add any problem with what you did.
  5. Bring worn items to the therapist or family; print the log for the nurse or a review.

Log a cleaning

Why the order matters

The five steps, in orderScrapeandpre-rinseWashhot, soapy,parts apartRinseclearwaterSanitizestrength and timeon the labelAir-dryon aclean rackThe five steps, in order1. Scrapeand pre-rinse2. Washhot, soapy, parts apart3. Rinseclear water4. Sanitizestrength and time on the label5. Air-dryon a clean rack
Sanitizer cannot work through leftover food or soap, which is why it comes fourth. Valves and straws hide residue; take them apart every time.

Strength and time

Chemical sanitizers only work at the right strength for the right time. The FDA Food Code puts chlorine solutions at 50 to 200 ppm for most uses, with the exact minimum set by water temperature and pH, and quaternary ammonium at the strength on its label. A test strip takes seconds and catches a solution mixed weak or left out too long.

Adaptive equipment wears

Valve cups, coated spoons and suction bases wear faster than ordinary dishes, and mold grows in valves that are not taken apart. A cracked, peeling or moldy item comes out of use; the student’s occupational or speech therapist can suggest a replacement, and USDA rules require schools to make reasonable meal accommodations for students with disabilities.

Sources

  1. U.S. Food and Drug Administration. Food Code 2022, sections 4-501.114 (chemical sanitizing) and 4-901.11 (air-drying).
  2. Centers for Disease Control and Prevention. Clean Hands: When and How to Wash Your Hands (cdc.gov/clean-hands).
  3. U.S. Department of Agriculture, Food and Nutrition Service. Accommodating Children with Disabilities in the School Meal Programs (2017).
  4. Equipment makers’ care instructions for each item (follow these where they differ).

The worked example is made up. Follow your school nurse’s and district’s procedures and each maker’s instructions; this log records what was done. Entries stay on this device until you print or export them. Support: team@caveatacademic.com.