Restaurant Cleaning Schedule Templates

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Effective Cleaning - Cleaning Schedules
A high standard of cleanliness and regular disinfection is essential to ensure that food is protected from
physical and microbial contamination and to prevent the accumulation of material which would attract pests.
A cleaning schedule will help to ensure a good standard of cleanliness and will also help to maintain
standards cost effectively through correct use of cleaning and disinfectant/bacterial agents.
A cleaning schedule is aimed at monitoring the effectiveness of routine cleaning and staff should still
maintain the practice of ‘cleaning as they go’. Cleaning schedules are a method of supporting this practice,
not replacing it.
Any proposed cleaning schedule should be discussed with appropriate members of staff and then confirmed
in written form so that staff can refer to as and when necessary.
The schedule will specify:-
1.
What is to be cleaned - i.e. floors, walls, ceilings, doors, ventilation canopies, work surfaces
(including sinks, taps and crockery drying racks), equipment (including chopping boards,
refrigerators, mincers, pots), utensils and laundry (including drying up cloths and overalls).
2.
When it is to be cleaned - i.e. monthly, weekly, daily, between shifts, after each use etc.
3.
How it is to be cleaned - i.e. the chemicals (e.g. bactericidal detergent, disinfectant) and their
dilutions, materials (e.g. scrubbing brush, scourer, dishcloth) and equipment to be used ( e.g. steam
cleaner, floor cleaning machine) and how equipment is to be dismantled.
4.
The precautions to be taken - i.e. disconnect equipment from its electrical supply, use cleaning
materials according to manufacturer’s instructions and wear protective equipment ( e.g. rubber
gloves, overalls, eye protection).
5.
Who is to clean it? - Either by name or position.
6.
Who will be responsible for ensuring that cleaning tasks have been completed.
7.
Where cleaning materials and protective equipment is stored and who to report to when stocks are
running low.
You may find that your supplier of cleaning chemicals/ materials may be able to assist you in the provision
of a card index system specifying procedures and precautions. Checklists can also be used to ensure the
work has been carried out to the correct standard and proper frequency. They may also be essential in
establishing a due diligence defence in the event of a complaint.
The following four pages give an example of how a cleaning schedule may be set out with a summary sheet
and checklists for daily, weekly and monthly cleaning.
Effective Cleaning - Cleaning Schedules
A high standard of cleanliness and regular disinfection is essential to ensure that food is protected from
physical and microbial contamination and to prevent the accumulation of material which would attract pests.
A cleaning schedule will help to ensure a good standard of cleanliness and will also help to maintain
standards cost effectively through correct use of cleaning and disinfectant/bacterial agents.
A cleaning schedule is aimed at monitoring the effectiveness of routine cleaning and staff should still
maintain the practice of ‘cleaning as they go’. Cleaning schedules are a method of supporting this practice,
not replacing it.
Any proposed cleaning schedule should be discussed with appropriate members of staff and then confirmed
in written form so that staff can refer to as and when necessary.
The schedule will specify:-
1.
What is to be cleaned - i.e. floors, walls, ceilings, doors, ventilation canopies, work surfaces
(including sinks, taps and crockery drying racks), equipment (including chopping boards,
refrigerators, mincers, pots), utensils and laundry (including drying up cloths and overalls).
2.
When it is to be cleaned - i.e. monthly, weekly, daily, between shifts, after each use etc.
3.
How it is to be cleaned - i.e. the chemicals (e.g. bactericidal detergent, disinfectant) and their
dilutions, materials (e.g. scrubbing brush, scourer, dishcloth) and equipment to be used ( e.g. steam
cleaner, floor cleaning machine) and how equipment is to be dismantled.
4.
The precautions to be taken - i.e. disconnect equipment from its electrical supply, use cleaning
materials according to manufacturer’s instructions and wear protective equipment ( e.g. rubber
gloves, overalls, eye protection).
5.
Who is to clean it? - Either by name or position.
6.
Who will be responsible for ensuring that cleaning tasks have been completed.
7.
Where cleaning materials and protective equipment is stored and who to report to when stocks are
running low.
You may find that your supplier of cleaning chemicals/ materials may be able to assist you in the provision
of a card index system specifying procedures and precautions. Checklists can also be used to ensure the
work has been carried out to the correct standard and proper frequency. They may also be essential in
establishing a due diligence defence in the event of a complaint.
The following four pages give an example of how a cleaning schedule may be set out with a summary sheet
and checklists for daily, weekly and monthly cleaning.
Cleaning Schedule
Area to be cleaned ...................................................................
Item(s) to be cleaned
Frequency of
cleaning
Materials to be used
and dilutions
Method of cleaning
Precautions which
must be taken when
cleaning
Standard of
cleanliness to be
achieved
Cleaning to be
carried out by ?
Check on cleaning
to be carried out by
?
Page ..............
ITEMS REQUIRING MONTHLY CLEANING - CHECKLIST
AREA ............................................................................
MONTH OF ..............................................
AFTER CLEANING INITIAL ‘CLEAN’ BOX -------------------- AFTER CHECK ON CLEANING INITIAL ‘CHECK’ BOX
WEEK 1
WEEK 2
WEEK 3
WEEK 4
Item
When to be cleaned
Clean
Check
Clean
Check
Clean
Check
Clean
Check
PAGE ............
ITEMS REQUIRING DAILY CLEANING - CHECKLIST
AREA ............................................................................
WEEK COMMENCING ..............................................
AFTER CLEANING INITIAL ‘CLEAN’ BOX -------------------- AFTER CHECK ON CLEANING INITIAL ‘CHECK’ BOX
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
Item
Clean
Check
Clean
Check
Clean
Check
Clean
Check
Clean
Check
Clean
Check
Clean
Check
PAGE ..............
ITEMS REQUIRING WEEKLY CLEANING - CHECKLIST
Restaurant Fact Sheet
Always answer the telephone within 3 rings and remember to SMILE.
RESTAURANT NAME:_____________________________________
INFORMATION______________________________________________________
OPENING/CLOSING HOURS:
DESCRIPTION OF FOOD:
PRICE RANGE:
BOOKING POLICY:
PARTY BOOKINGS:
ATMOSPHERE:
DRESS CODE:
PARKING AVAILABLE:
DIRECTIONS________________________________________________
from (landmark):
from (landmark):
from (landmark):
CURRENT ADVERTISEMENTS AND PROMOTIONS_________________
Newspaper(s)
Promotional offers:

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