Kitchen Cleaning Rota template

2. How the rota works

• Daily tasks are completed on the shift indicated and initialled on the daily sheet; the closing manager checks them before lock-up.
• Weekly and monthly tasks are assigned by name on the weekly rota at [location/system] — a task without a name attached is a task that waits for "someone".
• Every food-contact surface task means clean then disinfect: wash with detergent, rinse, apply a food-safe disinfectant to the manufacturer's contact time, and air dry.
• Any equipment that cannot be cleaned on schedule (broken, in use, inaccessible) is flagged to [name/role] the same day — not silently skipped.

3. Daily cleaning tasks

1. 1Clean and disinfect all prep surfaces and chopping boards between tasks and at close; run boards through the dishwasher at close.
2. 2Break down, clean, and disinfect slicers, mixers, and the can opener after use and at close — including blades and guards.
3. 3Refresh sanitiser spray and cloths [per shift]; change cloths between raw and ready-to-eat areas — never share them.
4. 4Clean the cook line at close: flat top scraped, range surfaces degreased, fryer area wiped down, spills behind and between equipment cleared.
5. 5Wash all smallwares and utensils through the dishwasher or sink; check the dishwasher is reaching temperature.
6. 6Clean wash-hand basins and restock soap and paper towels at every station.
7. 7Empty bins as needed and at close; wash your hands after handling waste and before returning to food tasks.
8. 8Sweep and mop all kitchen floors at close, including under movable equipment; put wet-floor signs out while drying.
9. 9Wipe walk-in and fridge door handles and seals; spot-clean spills in fridges immediately.

4. Weekly cleaning tasks

1. 1Empty each walk-in and fridge on rotation: clean and disinfect shelving, walls, and floors; check and clean fan guards; verify unit temperature after restocking.
2. 2Clean ovens, salamanders, and microwaves inside and out with the listed product for each.
3. 3Boil out or filter-clean fryers per the manufacturer's procedure and clean the fryer cabinets behind and beneath.
4. 4Descale the dishwasher and spray arms, and clean sink drain baskets and splashbacks.
5. 5Move the line equipment that rolls and clean the floors and walls behind it.
6. 6Scrub floor drains with the designated brush and flush with [product] — never use that brush for anything else.
7. 7Clean dry-store shelving and check for pests, damaged packaging, and anything stored on the floor.

5. Monthly cleaning tasks

1. 1Clean or exchange extraction filters and wipe accessible canopy surfaces; confirm the professional duct clean is on contract at [frequency per your fire risk assessment and usage] and log the last service date.
2. 2Pull refrigeration units forward where safe and clean condenser coils per the manufacturer's instructions [or log the service visit].
3. 3Deep-clean walls, ceilings, and light fittings in the kitchen and wash-up area; replace any missing diffusers.
4. 4Empty and scrub the ice machine bin and clean per the manufacturer's schedule; log the service.
5. 5Wash bins and the external bin store; confirm lids close and the area drains.
6. 6Audit the chemical station: stock levels, labels on every decanted bottle, safety data sheets current and accessible, nothing stored above or beside food.

6. Chemical safety (COSHH)

• Use only the products listed on this rota, at label concentrations — stronger is not cleaner, and unlisted products have no COSHH assessment or data sheet on file.
• Label every decanted container (spray bottles, buckets) with the product name — an unlabelled bottle gets emptied, not guessed at — and never mix chemicals, especially chlorine products with anything else.
• Wear the PPE listed for each product ([gloves, eye protection]) and know where the eyewash [station/bottle] is.
• Store all chemicals in the designated area, below and away from food, equipment, and packaging.

7. Records and review

Initialled daily sheets and signed weekly and monthly rotas are filed at [system/location] for [period]. They are the first thing to show an EHO who asks how cleaning is managed — and the first place to look when something is repeatedly missed.

This rota is reviewed [frequency, e.g. quarterly], after any inspection finding or pest sighting, and whenever equipment or menu changes add new cleaning tasks. Owner: [name/role]. Next review due: [date].