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- Clean as you go, wiping surfaces between jobs, especially after raw meat, fish or eggs
- Two steps on surfaces: wash away the dirt first, then sanitise to kill germs
- Leave the sanitiser on for the time on the bottle, or it will not kill the germs
- Wash boards, knives and utensils in hot soapy water after raw food
- Wash or swap dish cloths and tea towels often, as dirty cloths spread germs
- Wipe the things hands touch: handles, taps, bin lids and light switches
All checks done
Cleaning
Kitchen Cleaning Checklist
Keeps your kitchen spotless and your customers safe, with a list anyone on the team can follow.
9 checksPDF + phoneReviewed for 2026Source: Food Standards Agency, Safer Food Better Business
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Replaces a DIY doc, and you get every future update free when the guidance changes.
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- 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
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What’s on it
9 things to check.
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
- 1Clean as you go, wiping surfaces between jobs, especially after raw meat, fish or eggs
- 2Two steps on surfaces: wash away the dirt first, then sanitise to kill germs
- 3Leave the sanitiser on for the time on the bottle, or it will not kill the germs
- 4Wash boards, knives and utensils in hot soapy water after raw food
- 5Wash or swap dish cloths and tea towels often, as dirty cloths spread germs
- 6Wipe the things hands touch: handles, taps, bin lids and light switches
- 7Clean tin openers, slicers and equipment, including the bits you cannot see
- 8Sweep and mop floors, and clear spills straight away so no one slips
- 9Empty bins, wash them out and put fresh bags in
Good to know
A sanitiser only works if it sits for the full contact time on a surface that is already visibly clean. Look for BS EN 1276 or 13697 on the label.
Source: Food Standards Agency, Safer Food Better Business
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