Cleaning Schedule & Records
Detailed cleaning schedule covering all areas, equipment, and frequencies.
What this document covers
A documented cleaning schedule is a legal requirement for all food businesses. It must cover every area and piece of equipment in your premises, specify what chemicals to use, the method, frequency, and who is responsible. Environmental Health will check both the schedule and evidence of completion.
Key sections included
- Kitchen cleaning schedule
- Front of house schedule
- Toilet and washroom schedule
- External areas
- Equipment deep clean schedule
- Chemical safety data
- Cleaning record sheets
Frequently asked questions
Do I need to keep completed cleaning records?
Yes. Environmental Health will ask to see completed, signed records — not just the schedule. Keep records for at least 12 months.
What cleaning chemicals should I use?
Use food-safe sanitisers that meet BS EN 1276 or BS EN 13697 standards. Your cleaning schedule should list specific products with correct dilution rates.
Document details
- Legal basis
- EC Regulation 852/2004, Annex II, Chapter I
- Enforced by
- Environmental Health
- Penalty for absence
- Improvement notice. Major impact on food hygiene rating.
- Category
- Food Safety
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