Completing a kitchen sanitizing log book is an important step in ensuring food safety and sanitation. Each time a sanitizing operation is performed, first record the date and the exact time of sanitizing to ensure that the records are accurate and current. According to the actual situation of the kitchen, list the items that need to be disinfected, such as worktops, cutting boards, cutlery, kitchen utensils and so on. For each disinfection operation, record the name, concentration and method of application of the disinfectant used. Ensure that the disinfectant used meets hygiene standards and is diluted in the correct proportion. Record the name or number of the person performing the disinfection operation for traceability of responsibility and coordination of work. Mark the results of disinfection operations in the log book, e.g. whether the desired disinfection effect is achieved. After each disinfection operation, have the person in charge or relevant personnel sign to confirm the completion of the disinfection operation to ensure traceability and assignment of responsibility. When filling out the kitchen disinfection record book, ensure the accuracy, completeness and standardization of the records. At the same time, according to the requirements of the local health department or relevant regulations, record and save accordingly for future inspection and review.