Cleaning schedule

What you need to know

The plain-English guidance that comes with this document.

• "Clean as you go" plus a schedule — you need both. Wiping down through the day keeps things safe in the moment; a written schedule makes sure the deeper jobs (behind equipment, extraction filters, the can-opener, fridge seals, high-level surfaces) actually happen and don't quietly get forgotten. The forgotten spots are where problems breed.
• Name the frequency, the method, and the person. A schedule that just says "clean the kitchen" achieves nothing. Say what, how often (after each use / daily / weekly / monthly), with what, and who. "As required" is where accountability goes to die — pin it to a person and a rhythm.
• Disinfect the surfaces that touch food — and give it contact time. For food-contact surfaces and hand-touch points, cleaning removes the dirt but a disinfectant (or sanitiser) is what kills bacteria — and it only works if you leave it on for the contact time the label states, not wipe it straight off. Use a product that meets the BS EN food-safe standards.
• Two-stage for the dirty jobs. Heavily soiled surfaces need cleaning first (to remove grease and debris) then disinfecting (to kill what's left) — disinfectant splashed onto grease doesn't work. Build that into the method column where it matters.
• Cloths and equipment spread more than they clean if they're dirty. Use clean cloths (ideally colour-coded or disposable), wash reusable ones hot, and don't let the mop bucket or the cleaning cloth become the thing moving bacteria around the kitchen.
• It supports Safer Food, Better Business and your rating. SFBB (the FSA's free system) expects a cleaning schedule, and an inspector will look for one that's actually followed. A ticked, dated schedule is simple, strong evidence.
• Applies UK-wide. Cleaning duties under food hygiene law are consistent across the UK. The FSA (and Food Standards Scotland) have free guidance and templates if you want a starting list for your kind of kitchen.