Having a comprehensive cleaning and disinfection routine is vital if you want to stop the build up of bacteria and food residues which could ultimately lead to infections and food poisoning. Schedules are clearly defined plans with timetables which can help people to keep their homes, offices or businesses clean, tidy and organised. The information on this page is aimed more at catering companies, kitchens and places were food is prepared.
This resource page that will give people advice and guidance on how to put together an efficient cleaning schedule that will make short work of any daily cleaning chores.
A kitchen cleaning schedule should be
- Written down so everyone can clearly and quickly see what needs to be cleaned and when.
- Displayed on a notice board or place where people can easily refer to them.
- Have a box for signatures to signify that a particular cleaning job has been done.
- Have a box where the supervisor can put their initials to confirm that the cleaning work has been checked.
- List items that need to be cleaned and information on when they need to be cleaned.
General items or areas that should be cleaned regularly
- Bathrooms (including replenishing toilet paper and soap when required)
- Carpets – by vacuuming
- Floors – ideally this should be one of the last cleaning jobs after all the others have been done.
- Work surfaces – ensure all grease has been removed
Various cleaning schedule timetables
Ideally for any operation where food is handled you should have a;
- Daily Cleaning Schedule
- Weekly Cleaning Schedule
- Monthly Cleaning Schedule
In a kitchen or food preparation area the following areas and items that should be cleaned on a daily basis
- Aprons and chef coats
- Cookers and other kitchen appliances
- Crockery and cutlery
- Cutting boards
- Dish cloths – change or wash
- Dishes, pots and pans – make sure they are washed, rinsed and sanitised
- Floor mats
- Grease traps
- Grills – brush them, especially after meat, fish or poultry have been cooked on them.
- Knives, spoons, tongs and other kitchen utensils
- Refrigerators – including the freezer
- Sanitising buckets
- Sinks – including the splash back areas
- Waste bins – empty them and replace plastic bags in them
Tips for cleaning schedules
- Its a good idea to get the biggest and most monotonous jobs out of the way first.
- As Monday can be a busy day for any business what with administrative work and planning the week ahead, its best to leave this day free of any heavy cleaning duties.
- Try to do a bit of cleaning every day so that it doesn’t just pile up.