Kitchen cleaning schedule
The FSAI calls a cleaning schedule a useful tool to help you clean effectively. The schedule says how you clean your business, and the cleaning record shows when it was done.
Cleaning vs disinfecting
- Detergents clean by removing visible dirt.
- Disinfectants kill bacteria that are invisible to the eye.
- Clean with a detergent first, so the disinfectant can be fully effective.
- A sanitiser does both. Use it once to clean and remove grease, then a second time to disinfect.
The 6 stages of effective cleaning
- Pre-clean: get rid of loose material and scraps.
- Clean with detergent.
- Rinse.
- Disinfect, following the manufacturer’s instructions.
- Rinse.
- Air dry surfaces and equipment.
What the schedule should cover
The FSAI’s sample cleaning schedule has a column for each of these:
- What: the item or area to be cleaned. List all equipment, fixtures and fittings.
- When: after every use, every shift, daily, weekly or other.
- How: the method of cleaning.
- Chemicals: what you use, including the dilution.
- Precautions: for example, wear gloves and goggles.
- Who: the person responsible.
Keep it where staff can easily see it. Review it regularly, for example when you get new equipment.
Chemicals and cloths
- For disinfecting chopping boards, the FSAI says products should be food-grade, from approved, established suppliers, and meet EN 1276, EN 13697 or an equivalent standard.
- Always use them as the manufacturer instructs.
- The SC5 checklist asks whether suitable chemicals are available, stored correctly and used with proper methods.
- It also asks whether cleaning cloths are suitable, regularly cleaned and disinfected, and used properly.
Day to day
- Clean as you go and mop up spills as they happen.
- Clean and disinfect work surfaces between raw and ready-to-eat food, if you can’t use separate areas.
- Don’t forget hand-contact surfaces. SC5 lists examples such as slicers, fridge handles and the food probe.
- Replace or re-plane deeply scored chopping boards. They are harder to clean.
What to record
The FSAI’s sample cleaning record sheet asks for:
- Each piece of equipment or area.
- The time and initials for each day it was cleaned, Monday to Sunday.
- A “checked/verified on” date, signed.
Print our free weekly cleaning schedule to list what, how often and how, with initials for each day.
See the FSAI’s cleaning advice and sample schedule. This is general information, not advice for your business. Your food safety management system (HACCP plan) and FSAI guidance are the reference. Hygivo is not affiliated with or endorsed by the FSAI.
Questions
What is the difference between cleaning and disinfecting?
The FSAI explains that detergents clean by removing visible dirt, and disinfectants kill bacteria that are invisible to the eye. Clean with a detergent first, so the disinfectant can work properly.
What should a cleaning schedule include?
The FSAI’s sample cleaning schedule has columns for the item to be cleaned, how often (after every use, every shift, daily, weekly or other), precautions such as gloves and goggles, the method, the chemicals used including dilution, and the person responsible.
Can I use a sanitiser instead of a detergent and a disinfectant?
A sanitiser does both jobs. The FSAI says to use it first to clean and remove grease, then apply it a second time to disinfect, following the manufacturer’s instructions.
Is there a Safe Catering Pack cleaning record?
The Safe Catering Pack recording forms (SC1 to SC9) don’t include a separate cleaning record. The SC5 hygiene inspection checklist covers cleaning checks, and the FSAI publishes a sample cleaning schedule and cleaning record sheet.
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