Cleaning
Kitchen Cleaning Checklist
Keeps your kitchen spotless and your customers safe, with a list anyone on the team can follow.
£9View
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- List every area and surface that needs cleaning each day, with who is responsible for each one
- Clean as you go through the day, do not leave it all until the end of a shift
- Wipe and sanitise all food contact surfaces, worktops and chopping boards before use and after each task
- Clean door handles, taps, light switches and other high-touch points that hands touch all day
- Use the right cleaning product for the job and leave sanitiser on the surface for the full contact time on the label before wiping off
- Empty bins, replace liners and wash hand basins, refilling soap and paper towels
All checks done
Free
Daily Cleaning Rota
A simple daily plan so everyone knows exactly what to clean, with a tick and an initial that proves it was done.
10 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Safer Food Better Business (Cleaning safe methods); food.gov.uk
Freeno card needed
Replaces a DIY doc, and you get every future update free when the guidance changes.
30-day money-back guarantee. No quibbles.
3 for 2 on everything. Add 3 and your cheapest is free.
- A clean one-page PDF, ready to print
- Opens and ticks off on any phone
- Plain English, no jargon, easy to follow
- Free updates whenever the guidance changes
Secure checkout30-day money-backInstant downloadNo subscriptionCard & Apple Pay
What’s on it
10 things to check.
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
- 1List every area and surface that needs cleaning each day, with who is responsible for each one
- 2Clean as you go through the day, do not leave it all until the end of a shift
- 3Wipe and sanitise all food contact surfaces, worktops and chopping boards before use and after each task
- 4Clean door handles, taps, light switches and other high-touch points that hands touch all day
- 5Use the right cleaning product for the job and leave sanitiser on the surface for the full contact time on the label before wiping off
- 6Empty bins, replace liners and wash hand basins, refilling soap and paper towels
- 7Sweep and mop floors, dealing with any spills straight away so no one slips
- 8Use disposable cloths where you can, or set colour-coded cloths aside for each area so dirt and germs are not spread between zones
- 9Tick each task off and add your initials and the time once it is genuinely finished
- 10Report anything you could not clean, or anything broken, to the supervisor before you leave
Good to know
The FSA recommends disposable cloths because any bacteria or allergens picked up are thrown away with the cloth rather than spread around; reusable cloths should be machine-washed on a hot 90 degree C cycle.
Source: Food Standards Agency, Safer Food Better Business (Cleaning safe methods); food.gov.uk
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