Use the two-stage clean
Food Standards Agency guidance on preventing cross-contamination describes a two-stage clean for surfaces and equipment that touch ready-to-eat food:
- Clean: remove visible dirt, grease and food with hot soapy water or a detergent, then rinse if needed.
- Disinfect: apply a disinfectant or sanitiser to the visibly clean surface, following the manufacturer's dilution and contact time, then rinse if the instructions say so.
A sanitiser that works as both a detergent and a disinfectant still needs the two stages, because disinfection only works on a surface that is already clean.
The guidance says chemical disinfectants should meet BS EN 1276 or BS EN 13697 (or an equivalent standard). If you are not sure, ask the manufacturer.
What a cleaning schedule should include
- The item or area: for example "prep counter", "walk-in fridge shelves" or "extractor filters".
- How to clean it: the product, dilution, contact time and any equipment to switch off or take apart.
- How often: after use, daily, weekly, monthly or quarterly.
- Who does it: a role or a named person.
- A record that it was done: the date and who completed it, with any problems noted.
Example frequencies for a small kitchen
| How often | Typical tasks |
|---|---|
| Clean as you go | Food-contact surfaces, chopping boards, utensils and spills, especially between raw and ready-to-eat food |
| Daily | Counters, sinks, hand-contact points (handles, switches, taps), floors, bins, fridge door seals |
| Weekly | Inside fridges and freezers, microwaves, shelving, behind easy-to-move equipment |
| Monthly | Walls and ceilings in food areas, extractor filters, storage areas |
| Quarterly | Deep clean behind and under fixed equipment, drains and less accessible areas |
These are examples, not rules. Your schedule should match your equipment, menu and how busy the kitchen is, and it should form part of your food-safety management system.
Cloths and equipment
The guidance recommends single-use cloths. If that is not practical, use separate cleaning equipment for raw and ready-to-eat areas, for example colour-coded cloths, and wash reusable cloths properly between uses.
Download a free printable cleaning schedule (PDF) · all free templates
