Charnwood Borough Council

Guidance Notes for Food Safety Awards

Establishing and Maintaining a Cleaning Schedule

It is a legal requirement that food premises and the equipment used in food businesses are kept clean.

The maintenance of high cleaning standards cannot be left to chance. To be effective, cleaning must be carried out in an organised manner. One of the simplest ways of organising cleaning is to prepare a written cleaning schedule.

Preparing Your Cleaning Schedule

• Identify and list the rooms, yards, facilities, machinery and equipment which are used in the food business
• Identify the most appropriate cleaning methods to be used for each cleaning task
• Determine how often each cleaning task needs to be carried out
• Identify the cleaning materials and equipment which will be needed
• Allocate responsibility for carrying out each cleaning task to an individual member of staff
• Prepare and maintain records of your cleaning schedule

Maintenance of Your Cleaning Schedule

• Regularly check the cleaning against the schedule to ensure it is being followed and that satisfactory standards are being achieved and maintained
• Ensure all checks are recorded and signed by a designated person e.g. manager/supervisor
• Ensure the cleaning equipment and materials are available at all times
• Always follow the manufacturers' instructions for cleaning chemicals, and ensure they are used safely. Where necessary provide gloves, aprons, goggles
• Periodically review the schedule and amend as necessary