CLEANING SCHEDULE TEMPLATE FOR FREE

Use our free tool to create a Cleaning Schedule.
Just replace the words on the form when needed and download.
So, go and use them for yourself.

Company name: Enter name

fd_logo_

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  
fd_logo_

Cleaning schedule by www.fooddocs.com

Company name: Enter name

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 cafe, a hotel, or retail store chains, all facilities must follow a HACCP plan foodservice and health regulations, including cleaning and sanitation rules. 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 schedule that assures regular cleaning can also help to lower food waste, reducing overall costs, and also to keep 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. To easily compose a well-working cleaning plan, we walk you through the following steps:

 

STEP 1. What needs to be cleaned?

The best way to do that is to physically walk through all rooms and define all surfaces, items, spaces, and equipment that need to be cleaned regularly. 

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

 

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.

 

GOOD TO KNOW! Always clean before you disinfect and/or sanitize because if a surface is not cleaned first, germs can hide under soils and reduce the efficacy of the disinfectant.

 

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. 

For every item, surface or room, you need to determine how the products should be used, including how much they should be diluted. You are strongly advised to follow the manufacturer’s preparation and cleaning instructions to prevent overdosing. 

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

Sanitizers can be 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 should always be 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.

GOOD TO KNOW! It’s important also to note how the cleaning products are stored – because all chemicals and cleaning supplies must be kept 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.

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.

Set the cleaning schedule to clean touched surfaces at least once a day, but 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.

 

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.

 

STEP 7. Documentation

Let’s face it, the local authorities' visit can break your business. Read more about How to be ready for food safety inspectionsYour cleaning plan with all necessary documentation has to be ready for the audit at any time. Up-to-date cleaning plans are one of the first signs to authorities that your facility takes pest control 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.

2. Cleaning management chapter with hazard analyses in your HACCP plan. Sign up to FoodDocs HACCP builder software to create your HACCP plan in less than 1 hour.

3Cleaning checklist. Read more and download the cleaning checklist template.

 

Not sure where to start with your cleaning plan? 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. 

fooddocs food safety documents

Start your free trial

Linnuke  No need to hire a food safety specialist to open your food business

Linnuke  Saves time - artificial intelligence is 500 times faster than a consultant

Linnuke  Let's you change your HACCP content at any time

CREATE A HACCP PLAN
1_leapdroid
2_getapp
3_software_advice
4_capterra