CLEANING SCHEDULE TEMPLATE FOR FREE

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Company name:

Date: _________

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Cleaning schedule by www.fooddocs.com

Cleanable surface Stage Product Dosage Frequency/time Use Cleaning supplies Responsible
Hand wash and disinfection Washing Liquid soap One dose Before work, after toilet, smoking, etc. According to the drawing - Every employee  
Desinfection Desinfect One dose Before work, after toilet, smoking, etc. According to the drawing - Every employee  
Stainless and artificial material surfaces Washing Detergent 1 2 ml After work process Dilute detergent 1:10 Red sponge Chef  
Disinfection Detergent 2 2 ml After work process Dilute detergent 1:20 Red sponge Chef  
Floors Washing Detergent 2 2 ml Once a day or as needed Dilute detergent 1:10 Floor mop Cleaner  
Dish washing in dishwasher Washing Dishwash detergent Automatic As needed - - All employees  
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Cleaning schedule by www.fooddocs.com

Company name:

Date: _________

Cleanable surface Hand wash and disinfection  
Stage Washing  
Product Liquid soap  
Dosage One dose  
Frequency/time Before work, after toilet, smoking, etc.  
Use According to the drawing  
Cleaning supplies -  
Responsible Every employee  
Cleanable surface Hand wash and disinfection  
Stage Desinfection  
Product Desinfect  
Dosage One dose  
Frequency/time Before work, after toilet, smoking, etc.  
Use According to the drawing  
Cleaning supplies -  
Responsible Every employee  
Cleanable surface Stainless and artificial material surfaces  
Stage Washing  
Product Detergent 1  
Dosage 2 ml  
Frequency/time After work process  
Use Dilute detergent 1:10  
Cleaning supplies Red sponge  
Responsible Chef  
Cleanable surface Stainless and artificial material surfaces  
Stage Disinfection  
Product Detergent 2  
Dosage 2 ml  
Frequency/time After work process  
Use Dilute detergent 1:20  
Cleaning supplies Red sponge  
Responsible Chef  
Cleanable surface Floors  
Stage Washing  
Product Detergent 2  
Dosage 2 ml  
Frequency/time Once a day or as needed  
Use Dilute detergent 1:10  
Cleaning supplies Floor mop  
Responsible Cleaner  
Cleanable surface Dish washing in dishwasher  
Stage Washing  
Product Dishwash detergent  
Dosage Automatic  
Frequency/time As needed  
Use -  
Cleaning supplies -  
Responsible All employees  

7 steps to a perfect cleaning schedule

When it comes to running a food business, cleanliness is a top priority always. Whether you run a small restaurant, a hotel, or a retail store, all facilities must follow HACCP plan regulations, including a cleaning schedule. A kitchen must be clean not because the law requires it but also because your customers appreciate it and keeps your staff safe. A proper cleaning plan helps to lower food waste, prevent foodborne illnesses, and also keeps the team on the same page about cleaning tasks

How to compose a cleaning schedule?

We know from our own experience that one of the biggest challenges of running a food business is keeping it clean. This can be a big challenge, as there are a lot of employees and they are constantly changing. 

You can ask cleanings schedule from your cleaning equipment supplier, they have the documentation with all the information you need. If you don't have a supplier and your business is just starting up, use this article to make it quick and easy, following these steps: 

STEP 1: Determine, what needs to be cleaned?

The best way to do that is physically walk through all rooms and define all surfaces, items, spaces, and equipment that you need to clean regularly. It doesn't matter if you need to clean it daily, weekly or monthly, just write it all down. 

For example, sinks, floors, stainless surfaces, ventilation system, hot marmite, fridges, doors, surfaces, toilets, mirror surfaces, trash bins, doorknobs, walls, closets, etc.

 

Cleaning schedule

 

STEP 2: Define whether the surface needs cleaning, disinfecting, or sanitizing 

What is the difference between cleaning, disinfecting, and sanitizing?

It’s common to think that disinfecting is the same as cleaning or sanitizing, but they are actually different. 

Cleaning physically removes dirt, dust, spills, stains, and all other unwanted things from surfaces, items, or objects. Also, cleaning will not kill germs. It just removes them or reduces the number of them to lower the risk of infection. 

Sanitizing follows cleaning and helps to reduce the number of harmful microorganisms like pathogens and germs.

Disinfecting is a process that uses chemicals to kill germs. It’s important that you not only clean points that are often touched but also regularly disinfect them.

Always clean before you disinfect because if a surface is not cleaned first, germs can hide under soils.

STEP 3: Determine products, dosage, and use

All chemicals used in food establishments for cleaning and disinfecting food contact surfaces and equipment must be approved as food safe. Otherwise, instead of cleaning up, you may end up poisoning the customer.

For every item, surface or room, determine, how the products are used, including how much they should be diluted. Follow the manufacturer’s preparation and cleaning instructions to prevent overdosing and the use of the wrong cleaning products. 

Detergents are mostly used when cleaning, and they clean the surface to remove grease, but they do not kill bacteria and viruses.

Sanitizers are used both for cleaning and disinfecting as part of a two-stage cleaning procedure. First, use the sanitizer to remove dirt, food, and grease. Then, re-apply to the visibly clean surface and leave for the required time to disinfect the surface.

Disinfectants kill pathogens and viruses and are used on a visibly clean surface. Disinfectants do not work effectively if the surface is covered in visible dirt. Here, it’s also important to leave the disinfectant product on the surface for the time specified in the product instructions to remove all bacteria.

It’s important also to note how to store the cleaning products – keep all chemicals and supplies separately in a special place, away from food areas.

STEP 4: Set the frequency

When setting the frequency, you need to consider the type of surface or item and how often it is touched. Generally, the more people that touch a surface or item, the higher is the risk and the more often such a surface should be cleaned.

Some examples of often touched surfaces are desks, sinks, pens, phones, counters, shopping carts, tables, doorknobs, light switches, handles, stair rails, elevator buttons, keyboards, and toilets.

Some examples of surfaces that need to be cleaned less often, but still tend to be forgotten: ventilation equipment, walls, lamps, etc.

Set the cleaning schedule to clean touched surfaces at least once a day. When space is a high traffic area, choose to clean it even more frequently.

Surfaces and items that are touched rarely, schedule for cleaning once a week, every after 1 week or, even more rarely.

STEP 5: Choose the right cleaning supplies

If you want to keep your cleaning plan working and to ensure your kitchen is always tidy, you need to have a good selection of professional cleaning equipment on hand. Basic items are cloths, sponges and scourers, dusters,  gloves, mops, vacuum cleaners, brushes, wipes, drain cleaners, sanitizers, hand soaps, and special equipment cleaning products. Make sure there are enough cleaning products to avoid cross-contamination.

STEP 6: Set a team for your cleaning schedule activities

The next step of creating your cleaning plan is to define who is responsible for these cleaning activities. Like this, you can be sure that all cleaning activities are completed on time, and it’s easy to follow. You don’t need to mark down the names, but general job titles are enough. Also, when the task is done by all employees, like hand washing, you should note it accordingly. By involving your team in this work, they will also feel a greater sense of responsibility and perform their tasks better.

STEP 7. Documentation

Let’s face it, the local authorities' visit can break your business.  Your cleaning plan with all other necessary documentation has to be ready for the audit at any time. You can find all documents that are important and the most wanted parts of your HACCP plan from our HACCP plan template hub. Up-to-date HACCP documents are one of the first signs to authorities that your facility takes food safety seriously.

Important documents to include:

1. Cleaning schedule. Feel free to use the template above, replace the words on the form when needed and download. Stick it on the wall so your staff can see it whenever they need it.

2. Cleaning management chapter with hazard analyses in your HACCP plan. Your HACCP documentation must include, among other things, a comprehensive cleaning risk analysis.

3. Cleaning checklist. The cleaning checklist helps your team remember the cleaning schedule. Read more and download the cleaning checklist template.

Not sure where to start with your cleaning schedule? Don't have enough time? FoodDocs platform can direct you through the HACCP creation process and get it done in no time so that you can focus on what you really need to – managing your business. Feel free to register and try our 14-day free trial.

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