A written plan setting out what needs to be cleaned in a food business, how, how often and by whom.
A written plan setting out what needs to be cleaned in a food business, how, how often and by whom. A cleaning schedule is a documented plan that lists all the areas, surfaces and equipment in a food business that need cleaning, and for each one records the method, the chemicals to use, how often it is done, and who is responsible. It turns cleaning from an ad-hoc task into a systematic routine so nothing is overlooked. It usually distinguishes cleaning (removing visible dirt and grease) from sanitising (reducing bacteria to a safe level) where sanitising is needed. While the Food Standards Code does not use the exact words cleaning schedule, Standard 3.2.2 requires food premises, fixtures, fittings, equipment and food-contact surfaces to be kept clean and, where necessary, sanitised, and Standard 3.2.3 requires premises to be designed so they can be effectively cleaned. A written schedule is the practical tool most businesses use to prove and maintain compliance, and it often forms part of a food safety program. An Australian venue's cleaning schedule typically groups tasks by frequency: as-you-go and after each use (chopping boards, benches, slicers), daily (floors, hand basins, bins, cool room handles), weekly (extraction filters, shelving, behind equipment) and periodically (walls, ceilings, deep cleans). Each entry names the cleaning and sanitising products, dilution, contact time and the person or role accountable, so any staff member can follow it correctly. The schedule is displayed or kept where staff can see it, and many businesses use a tick-off sheet so completed cleaning is recorded and gaps are visible. It is reviewed when equipment, menu or layout changes. Chemicals referenced in the schedule are stored safely away from food, and staff are trained so they use the right product for each job, since detergent cleans but only a sanitiser reduces bacteria. A cafe owner draws up a cleaning schedule that lists the coffee machine group heads for daily backflushing, benches for sanitising after each use, and the cool room floor for a weekly deep clean, each with the product and the responsible role. When a new casual starts, she hands them the schedule so they know exactly what to clean, how, and when, keeping standards consistent across shifts.
Frequently asked questions
What should a cleaning schedule include?
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.
Is a written cleaning schedule required by law?
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.
What is the difference between cleaning and sanitising on the schedule?
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.
How often should areas be cleaned?
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.
Who is responsible for following the cleaning schedule?
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.
