Cleaning is an essential part of food safety in any foodservice establishment. If any of your food handling areas are not being cleaned properly then the customers can get sick very easily. Further, it can also damage the reputation of your business. For instance, even the employees can forget to perform some tasks such as cleaning a meat slicer or sweeping under equipment. Hence, it is prominent to have a detailed cleaning schedule.
In other words, managing cleaning tasks is a critical part of the duty of a food manager. To help you and your employees clean your establishment effectively, it is important to create a cleaning schedule. Also, the manager should include clear instructions on what needs to be clean and how.
You can easily customize this cleaning template according to your requirement-
- Make sure the hand wash basin is clean
- Check the level of soap and the paper towel dispenser is full
- Check date labelling and rotate stock
- Ensure surfaces where hands touch are sanitised throughout the day
- Clean griddle and bench using sanitiser after each use
- Check and clean stovetop
- Clean and sanitise walls and rinse
- Remove the black bag from the waste bins
- The tin opener should be cleaned after each use with sanitiser
- Clean the sinks thoroughly including taps
- Empty the dishwasher after every session
- Drain gullies must be cleaned each morning and the last thing at night without fail using hot detergent water
- Make sure at the beginning and end of your shift that you have a full bottle of sanitiser ready for use
- The refuse area must be cleaned thoroughly at the end of each session
Lastly, the manager at the duty must verify whether the cleaning schedule is being followed by the accountable employee or not. If not the corrective action must be taken. As a result, the detailed cleaning schedule will help in preventing possible food contamination and help reduce food spoilage and waste, keeping profits high and staff happy.