Food Safety Atlas

Cleaning and sanitising

Step 1 of 8

Write a schedule that fits the site

What happens

List every surface and piece of equipment on site, with the method, the chemical, how often and who does it.

Good looks like

The new slicer went on the list the week it arrived, and the second ice machine has a named owner.

How it goes wrong

A template from the internet lists a combi oven you don't own and misses the can opener you use all day.

Who
Technical

Written procedures should state the areas and items, who is responsible, method and frequency, and how cleaning is and . Keep cleaning tools separate by hygiene zone. Contracted cleaning goes on the same list, and the business still checks the result.

§11.1.1, §11.1.2