Food Premises Cleaning Schedule Template Page 2
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1
2AFTER
AFTER
WEEKLY
MONTHLY
DATE/
FOOD PREMISES AREAS:
EACH
EACH
INITIALS
USE
SHIFT/DAY
FOOD PREPARATION AREA:
Bakery Equipment (Food Contact Surface)
X
Blenders/Grinders/Kettle Cookers
X
Ceiling Fans/Covers/Tiles
X
Ceiling Light Covers
X
Convection Ovens
X
Cutting Boards: Non Hazardous Foods
X
Cutting Boards: Hazardous Foods
X
Floors
X
Food Prep Tables – Top/Legs/Underneath
X
Food Storage Bins/Containers
X
Food Storage Shelves
X
Handwash Basin
X
Reach in Coolers (interior & exterior)
X
Reach in Coolers (compressor & fan unit)
X
Slop Sink/Mop Head/Bucket
X
Splash Guards
X
Utensil Storage – Bins/Containers
X
Walls
X
WALK IN COOLER/FREEZER:
Compressor Unit: Fan/Filter
X
Floor
X
Storage Shelves
X
Walls/Ceiling
X
CHEMICAL/UTILITY ROOM
X
(NO FOOD STORAGE)
DRY GOODS STORAGE ROOM:
Floor
X
Food Storage Bins/Containers
X
Food Storage Shelves
X
Walls/Ceiling/Light Covers
X
PUBLIC/STAFF WASHROOMS:
Floor
X
Garbage Bins
X
Handwash Basin
X
Infant Diaper Change Tables
X
Staff Lockers
X
Toilets
X
OUTSIDE
Garbage/Grease Storage Area:
X
Options for Implementing Your Cleaning Schedule
• This Cleaning Schedule should be used as a guideline for the development of your own schedule; one that
meets the specific needs and requirements of your premises.
• Any cleaning schedule will not effective unless monitored by management.
• All food spills must be removed and areas cleaned and sanitized in a timely fashion. Never let food spills
accumulate anywhere within the premises.
• To facilitate cleaning, divide your premises into smaller areas and instruct your staff to clean and sanitize all
items in that area (i.e. equipment, shelves, walls, etc.).
• Contact your local Public Health Inspector if you require any additional assistance.
Remember: If you have time to lean – you have time to clean!
DUHEV–290 Jun/05
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