A sample page of the actual document
A signed weekly cleaning schedule is the document an Environmental Health Officer checks first, and a missing or unsigned record can pull a Food Hygiene Rating down even when the kitchen looks clean, because it scores against the "Confidence in Management" pillar. Done properly it also keeps you inside the law on chilled-food temperature and inside your insurer's conditions on grease, which are the two things that turn a bad inspection into a closure or a void claim.
A cleaning schedule template only works if it says what gets cleaned, how often, with what, and who signed it off. This one covers all four on a single printable page, laid out for real shifts rather than a laminated wish list.
Food Standards Agency, Safer Food Better Business (SFBB) Safe Method: Cleaning Effectively, and the SFBB Cleaning Schedule template (food.gov.uk); FSA requirement that disinfectants meet BS EN 1276 or BS EN 13697. Chilled-food 8C legal limit (aim 5C): Food Safety (Temperature Control) Regulations 1995, reg. 4. Grease and fire: London Fire Brigade Guidance Note GN 86 (Catering Kitchen Extract Systems), which recommends weekly canopy and filter cleaning; BESA TR19 Grease for specialist duct-cleaning frequencies (3/6/12 months) and the 200-micron mean grease threshold.
Replaces a DIY doc, and you get every future update free when the guidance changes.
30-day money-back guarantee.
3 for 2 on documents and packs. Add 3 and your cheapest is free.
The Everything Bundle: every template today and every future one.£399 one-off, instead of £686 bought separately.
What’s on it
Everything that matters, nothing that does not. Here is the full list, exactly as it appears on the template.
Good to know
The most common mistake is wiping the sanitiser off too soon. A BS EN 1276 product only kills bacteria if it stays wet on the surface for its full contact time, often 30 seconds to 5 minutes, printed on the bottle; spray-and-immediately-wipe leaves the surface contaminated and looking clean. The FSA Safe Method "Cleaning Effectively" states this plainly, yet staff are rarely told it in training.
Source: Food Standards Agency, Safer Food Better Business (SFBB) Safe Method: Cleaning Effectively, and the SFBB Cleaning Schedule template (food.gov.uk); FSA requirement that disinfectants meet BS EN 1276 or BS EN 13697. Chilled-food 8C legal limit (aim 5C): Food Safety (Temperature Control) Regulations 1995, reg. 4. Grease and fire: London Fire Brigade Guidance Note GN 86 (Catering Kitchen Extract Systems), which recommends weekly canopy and filter cleaning; BESA TR19 Grease for specialist duct-cleaning frequencies (3/6/12 months) and the 200-micron mean grease threshold.
Good to know
Each area or item, how often it is cleaned, the product and method, any safety notes, and a place to initial and date. Food-business guidance (FSA Safer Food, Better Business) expects cleaning to be planned and recorded, which is exactly what this schedule captures.
Yes. The layout is the same whether you run a kitchen, a cafe floor, an office or a salon, and the free Daily Cleaning Rota pairs with it for the day-to-day jobs.
A signed weekly cleaning schedule is the document an Environmental Health Officer checks first, and a missing or unsigned record can pull a Food Hygiene Rating down even when the kitchen looks clean, because it scores against the "Confidence in Management" pillar. Done properly it also keeps you inside the law on chilled-food temperature and inside your insurer's conditions on grease, which are the two things that turn a bad inspection into a closure or a void claim.
The most common mistake is wiping the sanitiser off too soon. A BS EN 1276 product only kills bacteria if it stays wet on the surface for its full contact time, often 30 seconds to 5 minutes, printed on the bottle; spray-and-immediately-wipe leaves the surface contaminated and looking clean. The FSA Safe Method "Cleaning Effectively" states this plainly, yet staff are rarely told it in training.
The PDF downloads the moment you check out, prints sharp in black and white, and opens on any phone. It is reviewed for August 2026 and you get any future update free when the official guidance changes.
A signed cleaning record is the main evidence an Environmental Health Officer uses to decide whether your kitchen is clean every day, not just on inspection day. Done properly, this routine stops the four things that sink hygiene ratings and trigger enforcement: cross-contamination between raw and ready-to-eat food, allergen cross-contact, grease fires in the extract system, and pest infestations.
A signed, time-stamped hourly check gives you a paper trail that protects you if someone slips, complains, or is injured, and it forces a physical walk-through that catches the small failures (empty soap, no toilet roll, a broken lock, a wet floor) before they turn into complaints, bad reviews, or a downmark from the Environmental Health Officer. The log is usually the first thing an EHO asks to see.
A neglected waste area is the most common cause of pest infestation, the most common spot for a deliberate fire to start and spread into the building, and the source of unlimited fines under the duty of care in EPA 1990 s.34. This check keeps the environmental health officer, your insurer, and the fire risk assessment satisfied, and proves the area was inspected if anyone asks.