Blank Cleaning Schedule Template - The Always Food Safe Company Page 2
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1
2Cleaning Schedule – Example
Week ending:
Frequency of Cleaning
Chemicals Used
Item
Safety Measures
Method of Cleaning
Person Responsible
(include dilution info)
After Use
Daily
Weekly
Food Contact Surfaces
Remove food debris
Brand Detergent
Worktops
X
Clean with hot water & detergent
diluted 4 :1
Work Tables
X
Rinse with hot, clean water
Cutting Boards
X
Apply a Food Safe sanitizer
Sinks
X
Leave to air dry naturally.
Hand Contact Surfaces
As above
Brand Detergent
Faucets, door handles etc
X
diluted 4 :1
Food Contact Equipment
Use the 4 stages of cleaning
Brand Detergent
Containers
X
Remove food debris
diluted 4 :1
Pots & pans
X
Clean with hot water & detergent in first sink
Knives
X
Rinse, Sanitize for the correct time
Serving Utensils
X
Leave to air dry naturally
Trash Bins
X
Clean with hot water & detergent
As above
Food Storage Equipment:
X
Wash/wipe with hot water & detergent
Brand Detergent
Coolers
X
Sanitize hand contact surfaces such as
diluted 4 :1
Freezers
X
door handles
Display cabinets
Slicing Equipment
X
Use blade guards & gloves
Scrape off food waste & rinse
Brand Detergent
Take apart & wash thoroughly
diluted 4 :1
Sanitize, leave to dry naturally
Turn off power supply and disconnect lead
Supervisor to frequently check and sign if cleaning is satisfactory.
Signed:
Date:
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