Kitchen Cleaning Rota

Why you need it

A kitchen that is cleaned when someone remembers will miss things. Safer Food, Better Business asks for a cleaning schedule that sets out what is cleaned, when and how, and signed records help you show it is followed.

A rota also makes sure less obvious jobs, such as fridge seals and high areas, are not forgotten.

What it’s for

A cleaning rota covering work surfaces, boards and utensils, sinks, fridges, floors, cloths and clothing, bins, and walls and high areas, each with when to clean and the method. Staff record the time and their initials, with space for problems and a manager check.

How to use it

1. Adapt the tasks and frequencies to your kitchen, and write your product, dilution and contact time at the top.
2. Put it up in the kitchen where staff can initial each task as they finish it.
3. Use a separate sheet for tasks done many times a day, such as surfaces between jobs.
4. Record any problem, such as a damaged seal or a missed clean, and what was done about it.
5. Have a manager check and sign it, then keep completed rotas with your food safety records.