Cleaning and disinfection plan for the kitchen
Daily, weekly and monthly cleaning schedule for use in self-control
Use this template to establish who does what, how often, and to document that the cleaning has actually been done. A fixed plan makes it easy to see if something is forgotten, and is also an important part of documentation in food inspections.
§Daily tasks (after each shift)
- 01Work surfaces and cutting boards are washed and disinfected.
- 02Knives and tools are washed dried and put away.
- 03Cooking range, oven and frying pans are dried to remove food residues and grease.
- 04Floors are swept and washed, spills are dried up continuously.
- 05Waste is emptied and bins are washed as needed.
- 06Cold and freezer rooms are checked for waste and order.
§Weekly tasks
- 01Hood and grease filters are cleaned.
- 02Refrigerators and freezers are partially emptied and wiped inside.
- 03Shelves and racks in storage and refrigeration are checked for order and date marking.
- 04Walls and tiles at workstations are washed for splashes and grease.
- 05Door handles, switches, and other frequently touched surfaces are disinfected.
| Assignment | Interval | Responsible | Performed (date/initials) |
|---|---|---|---|
| Hood and filters | Weekly | ||
| Oven — thorough cleaning | Monthly | ||
| Cold room — full inspection | Monthly | ||
| Pest control — checking traps | Monthly |
§Monthly tasks
- 01Ovens are cleaned thoroughly inside, including racks and baking trays.
- 02Cold rooms and freezers are fully inspected, including back walls and floors.
- 03Drains and floor grilles are cleaned of grease and food debris.
- 04Pest traps and stations are checked and documented.
- 05Cleaning equipment (mop, cloth, buckets) is inspected and replaced as needed.
§Responsibility distribution
Divide the daily tasks into fixed stations or people so nothing falls through the cracks. Write the name or initials on the schedule by each task and have a head chef or sous chef sign weekly as confirmation that the plan is being followed.