Your Cleaning Schedule: Safe Method
Your Cleaning Schedule: Safe Method
Your Cleaning Schedule: Safe Method
WHAT TO DO
You can use the cleaning schedule supplied in the diary to write down how you clean in your business. This safe method
should help you do this.
Alternatively, you may already have a cleaning schedule. If so, you can continue to use it, but it is a good idea to look at
this safe method and review your schedule to make sure that it covers the same things.
It is important to write down how you do your cleaning, so you can show what you do. It is also useful for staff to be able
to check how they should clean things, so you may wish to put your cleaning schedule on the wall.
You will also need to clean and disinfect • Door handles, taps, cash registers, scales, switches and controls
surfaces or items that have been touched • Telephones
by raw meat, poultry, fish, eggs and
Items that need cleaning
unwashed vegetables, or leaks or spills
from these or their packaging. • Checkouts / cash registers
Some specialist equipment will have • Counter tops
instructions on dismantling and cleaning
• Shelving
which should be followed, e.g. meat
slicers. • Floors, walls, ceilings
See the next page for information on • Chilled and frozen storage and display equipment (which may need defrosting)
cleaning terms. • Storage areas
• Waste areas and drains
• Staff areas including toilets
• Sinks and soap dispensers
• Equipment with moving parts e.g. coffee machines
Review your schedule regularly and check Train staff on the cleaning schedule, so they know what they have to do,
that all cleaning is being done properly. and when. Supervise cleaning.
Other – specify
e.g. wear
gloves or
After use
goggles
Monthly
Weekly
Daily
Floors X 1. Sweep the floor, including under equipment, to remove any obvious dirt.
2. Clean the floor thoroughly using a mop and bucket and hot soapy
water (detergent diluted according to manufacturer’s instructions).
Chilled X Wear gloves 1. Remove products.
storage 2. Clean surfaces using hot soapy water or suitable cleaning product
(e.g. sanitiser) diluted according to the manufacturer’s instructions.
Remember to include the door, outside surfaces and fridge seals.
3. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
4. Apply disinfectant (e.g. sanitiser) diluted according to the manufacturer’s
instructions and leave on for the required contact time. Remember to
include the door, any handles, outside surfaces and fridge seals.
5. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
6. Once surfaces are dry put food products back, putting those with the
shortest ‘use by’ dates at the front.
Dry X Wear gloves 1. Remove products.
goods 2. Clean surfaces using hot soapy water or suitable cleaning product
shelving (e.g. sanitiser) diluted according to the manufacturer’s instructions.
3. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
4. Apply disinfectant (e.g. sanitiser) diluted according to the
manufacturer’s instructions and leave on for the required contact time.
5. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
6. Once shelves are dry put food products back, putting those with the
shortest ‘use by’ dates at the front.
Work X Wear gloves 1. Remove products.
surface 2. Clean surfaces using hot soapy water or suitable cleaning product
(e.g. sanitiser) diluted according to the manufacturer’s instructions.
3. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
4. Apply disinfectant (e.g. sanitiser) diluted according to the
manufacturer’s instructions and leave on for the required contact time.
5. Wipe off with a clean, dry cloth (ideally a disposable one) or rinse.
Ensure the surface is dry before using again.
CLEANING TERMS
Detergent Dilution rate
A chemical (e.g. washing-up liquid) used to remove Most cleaning chemicals are concentrated, so you need to add
grease, dirt and food. Used for general cleaning. water to dilute them before they can be used. It is important to
follow the manufacturer’s instructions on how much water to
Disinfectant use with the chemical. This is the ‘dilution rate’. If you add too
A chemical which kills bacteria. Check that surfaces much or too little water, then the cleaning chemical might not
are clean of grease, dirt and food before you use work effectively.
a disinfectant.
Contact time
Sanitiser This is how long a cleaning chemical needs to be left on the item
A two-in-one product that acts as a detergent and a you are cleaning. It is important to follow the manufacturer’s
disinfectant. If you use a sanitiser, make sure you use instructions on contact time for the chemical to work effectively.
it first to clean and remove grease, and then again
to disinfect. Always follow the manufacturer’s instructions.
BS EN standards
Disinfectants and sanitisers should meet either
BS EN 13697 or BS EN 1276 standards.