Free cleaning schedule template for Australian food businesses. Set what to clean, how often, with what and who is responsible to keep premises clean and…
A cleaning schedule is a written plan that sets out what needs cleaning, how often, with what, and who is responsible. It helps a food business keep premises and equipment clean and sanitised, and shows that cleaning is done consistently rather than left to memory. What it includes: The item, surface or area to be cleaned. How often it should be cleaned (for example daily, weekly). The cleaning product or chemical and method to use. Whether sanitising is required after cleaning. Who is responsible for the task. A space to sign off when each task is done. How to use it: List all areas, surfaces and equipment that need cleaning. Set a frequency for each task based on how it is used. Note the correct product, dilution and method for each. Assign each task to a role or staff member. Sign off tasks as they are completed. Review the schedule regularly and update it when equipment or menus change. Australian food safety practice requires premises and equipment to be kept clean, and food-contact surfaces to be cleaned and sanitised. A written cleaning schedule helps show this is done consistently; confirm any specific requirements with your council or state regulator. What is the difference between cleaning and sanitising? Cleaning removes visible dirt, grease and food using detergent and water. Sanitising then reduces microorganisms on a surface to a safe level, usually with heat or a chemical sanitiser. For food-contact surfaces you generally need to do both: clean first, then sanitise, following the product instructions and correct contact time. What should be on a food business cleaning schedule? A good schedule lists each area, surface and piece of equipment, how often it is cleaned, the product and method to use, whether sanitising is needed, and who is responsible. Include food-contact surfaces, floors, storage, and high-touch points. Sign-off space helps show tasks are actually completed rather than just planned. How often should a commercial kitchen be cleaned? Frequency depends on the item and how heavily it is used. Food-contact surfaces are typically cleaned and sanitised throughout the day and after each task, while some areas are cleaned daily and others weekly or periodically. Base each frequency on risk and use, and confirm any specific expectations with your council or regulator.
How to use the Cleaning Schedule
List all areas, surfaces and equipment that need cleaning
Set a frequency for each task based on how it is used
Note the correct product, dilution and method for each
Assign each task to a role or staff member
Sign off tasks as they are completed
Review the schedule regularly and update it when equipment or menus change
Frequently asked questions
What is the difference between cleaning and sanitising?
Cleaning removes visible dirt, grease and food using detergent and water. Sanitising then reduces microorganisms on a surface to a safe level, usually with heat or a chemical sanitiser. For food-contact surfaces you generally need to do both: clean first, then sanitise, following the product instructions and correct contact time.
What should be on a food business cleaning schedule?
A good schedule lists each area, surface and piece of equipment, how often it is cleaned, the product and method to use, whether sanitising is needed, and who is responsible. Include food-contact surfaces, floors, storage, and high-touch points. Sign-off space helps show tasks are actually completed rather than just planned.
How often should a commercial kitchen be cleaned?
Frequency depends on the item and how heavily it is used. Food-contact surfaces are typically cleaned and sanitised throughout the day and after each task, while some areas are cleaned daily and others weekly or periodically. Base each frequency on risk and use, and confirm any specific expectations with your council or regulator.
