Standard Operating Procedure (SOP)
Food Safety & Hygiene
2.4 Cleaning & Sanitization Schedules
Purpose: To maintain a clean and hygienic food preparation environment and prevent contamination.
Daily Cleaning Schedule:
Opening (Before Service):
- Clean and sanitize all work surfaces
- Clean cutting boards and utensils
- Wipe down refrigerator handles
- Clean sink and drain areas
- Sweep and mop floors
- Check for any pest activity
During Service:
- Wipe down work surfaces every 30 minutes
- Clean utensils and boards between tasks
- Wipe refrigerator handles regularly
- Sweep floors as needed
Closing (End of Service):
- Remove all food items from work areas
- Deep clean all work surfaces
- Clean and sanitize cutting boards
- Clean sinks thoroughly
- Mop all floors
- Empty and clean waste bins
- Check for pest activity
Weekly Deep Clean:
- Monday: Refrigerator interior and shelves
- Tuesday: Freezer interior and shelves
- Wednesday: Coffee machine (internal)
- Thursday: Fryer and flat grill
- Friday: Panini grill and pizza oven
- Saturday: Skirting boards and corners
- Sunday: Storage cupboards
Monthly Tasks:
- Clean behind and under equipment
- Calibrate thermometers
- Check pest traps
- Deep clean drains
- Inspect for damage or wear
Cleaning Products:
- Use approved food-safe cleaning products only
- Follow manufacturer’s instructions
- Use appropriate concentration
- Allow proper contact time
- Rinse thoroughly after use
Sanitization Method:
- Wash with hot soapy water (minimum 65°C)
- Rinse with clean water
- Apply sanitizer (follow product instructions)
- Allow to air dry or use clean paper towels
Documentation:
- Complete daily cleaning checklist
- Record all deep cleaning tasks
- Note any issues or damage
- Sign and date all records
Compliance: UK Food Standards Agency, Health & Safety at Work Act 1974
Sources:
- Food Standards Agency: www.food.gov.uk/business-guidance/cleaning-and-disinfection
- Health & Safety Executive: www.hse.gov.uk/cleaning
SOP 10/2025 v2 – Page