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Cleaning Schedule

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A cleaning schedule is a list of cleaning jobs that have to be done in the kitchen daily, weekly and monthly.         

What should it show?

• What has to be cleaned.
• When it has to be cleaned.
• Who is going to do the job.
• How is it going to be cleaned.

Example cleaning schedule

Item/area	How does it need to be cleaned?	When does it need to be cleaned?
Floors	Sweep, then mop with hot water, detergent and disinfectant.	Sweep regularly, mop floors at the end of the day.
Walls	Wipe with a clean cloth soaked in warm water and detergent	Daily, at the end of the shift
Bench tops	Wipe with a clean cloth soaked in warm water and detergent.	Throughout the shift as required and at the end of the shift.
Display shelves	Wipe with a clean cloth soaked in warm water and detergent.	Daily, at the end of the shift.
Storage shelves	Wipe with a clean cloth soaked in warm water and detergent.	Weekly.

 

Why have a cleaning schedule?

• Everything gets cleaned regularly.
• If someone is away, you know exactly what has to be done by someone else.
• It means cleaning is organised in a fair way - no one person is left to do all the cleaning.

The purpose of cleaning:

• To remove dirt and food waste.
• To kill bacteria.
• To prevent the spread of contamination or transfer of food poisoning organisms from article being cleaned to food about to be prepared or eaten.
• To have a clean work place and provide a good image to customers.       

How to keep things clean

• Use clean equipment for cleaning.
• Store cleaning equipment, detergents and fluids in a separate area away from food.
• Clean all bench and food contact surfaces with detergent to remove the dirt, then use a good grade commercial sanitiser to kill bacteria.
• Prepare a cleaning schedule and make sure that everyone knows what they are responsible for.
• Use a commercial grade dishwasher to wash all utensils.
• Never use tea towels for cleaning.
• Sanitise or boil cleaning cloths at the end of each day.Return to top