A written plan setting out what needs to be cleaned in a food business, how, how often and by whom.
For each item or area: what to clean, the method, the cleaning and sanitising products and dilution, how often, and who is responsible. Many also include a space to record when the task was completed so gaps are easy to spot.
The Code does not name a cleaning schedule specifically, but it requires premises and equipment to be kept clean and sanitised (Standards 3.2.2 and 3.2.3). A written schedule is the practical way most businesses meet and demonstrate that, and may be part of a food safety program.
Cleaning removes visible dirt, grease and food. Sanitising then reduces bacteria to a safe level and is needed on food-contact surfaces and utensils. A good schedule makes clear which tasks need sanitising as well as cleaning.
It depends on the surface and how it is used. Food-contact surfaces are cleaned and sanitised as-you-go or after each use, high-touch and floor areas daily, and other areas weekly or periodically. Set frequencies that keep each area clean and safe.
The schedule should assign each task to a role or person so accountability is clear. Overall, the food business is responsible for ensuring cleaning is done, and staff are trained to follow the schedule correctly.