Kitchen Cleaning Schedule
A Kitchen Cleaning Schedule is a documented plan listing cleaning tasks, frequency and responsible staff to ensure a kitchen meets sanitary standards under the Food Standards Code and state Food Acts.
A written plan used by Australian food businesses to list daily, weekly and monthly cleaning tasks for kitchen equipment and surfaces.
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About this Document
A Kitchen Cleaning Schedule is a vital document for any Australian business that handles food. It acts as a master list of every cleaning task required in a kitchen. This includes what needs cleaning, who does it, how often they do it and what chemicals they use. In Australia, food safety is a serious matter. Local councils and state health authorities take a dim view of dirty kitchens. If you run a cafe, restaurant, takeaway shop or any food business, you must prove that you keep your kitchen clean. This schedule is your proof. It is not just a list on the fridge. It is a legal record that shows you are managing food safety risks. Under the Food Act 2008 in NSW or the Food Act 1984 in Victoria, food premises must be maintained in a good state of repair and in a clean condition. This requirement is standard across all states and territories. The schedule helps you meet these obligations. It ensures nothing is forgotten. It ensures staff know their duties. It ensures you pass your next council health inspection.
You need this document if you sell food. This includes home bakers, market stalls and large restaurants. If the Australian Food Standards Code applies to you, you need a cleaning schedule. The code requires food businesses to maintain food premises and equipment in a clean and sanitary condition. Sanitary means the state where surfaces do not contain microorganisms at a level that could compromise food safety. You cannot achieve this without a plan. The schedule sits alongside your Food Safety Program. It is a practical tool to make that program work. Without it, you risk fines, closure or legal action. You also risk making customers sick. Food poisoning can ruin lives and destroy business reputations. A good schedule protects the public and your business.
To complete the schedule, you must look at your kitchen layout. Identify every surface, piece of equipment and utensil. Write them down. Decide how often each item needs cleaning. Some things need cleaning every day. Benches, chopping boards and meat slicers need daily attention. Other things might need weekly cleaning. Ovens, fridges and deep fryers often need a weekly deep clean. Some items need monthly attention. Ventilation hoods and behind large equipment often get cleaned monthly. Once you list the item and the frequency, assign the task to a staff member. Write down the cleaning method. What chemical do you use? How much do you dilute it? Do you need hot water? This detail is . Staff must follow the manufacturer instructions for chemicals. You must also include a column for the date and a signature. This is the record of proof. If a council inspector asks who cleaned the pie warmer on Tuesday, the schedule tells you.
Legal requirements are strict. The primary law is the Food Standards Code. This code is part of state legislation. Specifically, Standard 3.2.2 and Standard 3.2.3 deal with food safety practices and premises. Standard 3.2.2 states that a food business must take all practicable measures to ensure the premises do not provide harbourage for pests. Pests like cockroaches and rats love dirt and grease. A strict cleaning schedule stops them. The code also says you must have a temperature control system for potentially hazardous food. A dirty fridge cannot hold the right temperature because dirt affects the seals. So cleaning links to temperature control. You also need to consider the Work Health and Safety Act 2011. This applies in most states except Victoria and Western Australia which have their own OHS acts. These laws require you to protect workers from risks. Cleaning chemicals are hazardous. You must store them safely and train staff how to use them. Your cleaning schedule should reference safe chemical use. You also need to think about slips, trips and falls. Mopping floors creates wet surfaces. You need signs to warn staff. This is a safety issue.
The Fair Work Act 2009 governs how you pay staff. If you require staff to do extra deep cleaning, you must pay them for that time. You cannot ask a junior employee to do complex cleaning that is outside their skill level without proper training. The Modern Awards often have specific clauses about higher duties or allowances for dirty work. For example, the Hospitality Industry General Award has provisions about cleaning certain equipment. You must check the award. You must also keep accurate records of hours worked. If cleaning happens after a shift, you must pay for it.
The ATO has rules too. You can claim a tax deduction for the cost of cleaning materials and consumables. You can also claim a deduction for the cost of hiring a professional cleaner. However, you must keep records. Your cleaning schedule supports these records. If you get audited, the schedule shows the cleaning was a business expense, not a personal one. ASIC rules apply if you run a company. You must keep records for seven years. This includes your cleaning schedules and checklists. They are business records. You should store them securely.
Common mistakes to avoid are many. The biggest mistake is not using the schedule. Creating it and ignoring it is a waste of time. You must audit it. Check the signatures. If staff are not signing, find out why. Another mistake is using the wrong chemical. Bleach is great for sanitising but bad for some metals. It can cause rust. Read the safety data sheets. Another error is neglecting hard to reach places. The top of the fridge, the vents, the drain under the dishwasher. These areas breed bacteria if ignored. Using dirty cloths is another mistake. You must change clothes and water regularly to avoid spreading dirt. Failing to clean equipment before it is used is a major fault. Never assume a piece of equipment is clean because it looks clean. Check the schedule. Another mistake is not training staff. Do not assume they know how to clean properly. Show them. Watch them do it. Correct them if they are wrong. Finally, do not ignore pests. If you see a pest, increase the cleaning schedule and call a pest controller immediately.
AS/NZS standards provide guidance on cleaning and disinfecting. While not always law, they are best practice. Standards like AS/NZS 4819 deal with design but touch on cleanability. A surface that is easy to clean is safe. A rough surface that traps dirt is not. Your schedule should note which surfaces are hard to clean and need extra attention. The goal is to maintain a sanitary environment. This means clean to the naked eye and low in bacteria.
To implement the schedule, print it out. Laminate it. Put it in the kitchen. Use a whiteboard marker. Have a section for daily tasks, weekly tasks and monthly tasks. This makes it easy to read. Train every new staff member on the first day. Show them where the schedule is. Explain that it is a legal requirement. Make it part of their induction. Review the schedule every six months. If you buy new equipment, add it to the schedule. If you change cleaning products, update the instructions. If you find a consistent problem, like a greasy floor, change the cleaning method in the schedule. It is a living document.
In summary, a Kitchen Cleaning Schedule is essential for compliance and safety. It helps you meet the Food Standards Code. It helps you meet WHS duties. It protects your staff and your customers. It creates a culture of cleanliness. It is not just a chore. It is a fundamental part of running a professional food business in Australia. Without it, you are flying blind and risking serious trouble.
Key Facts
- Food businesses must maintain premises and equipment in a clean and sanitary condition.— Food Standards Code Standard 3.2.2
- Employers must ensure the work environment is without risks to health and safety.— Work Health and Safety Act 2011 (Cth)
- Records of business activities, including safety checklists, must be kept for at least 5 years.— Corporations Act 2001 (Cth) s 286
- Failure to maintain hygiene standards can result in on the spot fines and business closure.— Food Act 2008 (NSW) s 113
- Sanitary condition means a state where the level of microorganisms does not compromise food safety.— Food Standards Code Standard 3.2.2
Sources
Required Sections
Daily Cleaning Tasks
Lists the high frequency cleaning tasks that must happen every day to maintain basic hygiene and prevent cross contamination.
Daily Cleaning Schedule
Daily cleaning is the foundation of a safe commercial kitchen. It is not just about making the area look presentable. It is about preventing food contamination and protecting your staff. Under the Australia New Zealand Food Standards Code (Standard 3.2.2), food businesses must maintain their premises to a high standard of cleanliness. This means you must have a system in place to clean and sanitise all food contact surfaces daily.
Cleaning removes visible dirt and grease. Sanitising reduces bacteria to safe levels. You must do both. For a sanitiser to work on a food preparation surface, it usually needs to stay on the surface for a specific time. Always check the label of your chemical. If you use bleach, you generally need a solution of at least 100 parts per million.
High touch points are a major concern for health inspectors. Door handles, fridge handles, and microwave buttons spread germs quickly. You must wipe these down with a food-safe sanitiser every day. Floors can also become slippery hazards due to a buildup of oil and grime. Mopping daily is a requirement under work health and safety laws to prevent slips and falls.
Using the wrong chemical is a common mistake. Never use cleaning chemicals meant for floors on your food benches. It is illegal and dangerous. You must keep a Material Safety Data Sheet (MSDS) for every chemical on site. Your staff must know how to use these chemicals safely.
Daily Cleaning Tasks
| Task | Chemical | Days of the Week |
|---|---|---|
| Wipe down and sanitise all benches, food preparation tables, and chopping boards | Food-safe sanitiser (e.g., Quaternary Ammonium Compound or bleach solution) | Mon, Tue, Wed, Thu, Sun, Sat, Sun |
| Clean and sanitise high touch points including fridge handles, microwave buttons, and door handles | Food-safe sanitiser or anti-bacterial wipes | Mon, Tue, Wed, Thu, Fri, Sat, Sun |
| Mop kitchen floors with degreaser solution | Commercial grade degreaser and neutral sanitiser | Mon, Tue, Wed, Thu, Fri, Sat, Sun |
| Wash, rinse, and sanitise all reusable cloths and tea towels | Laundry detergent and hot water (minimum 82°C wash cycle or sanitising rinse) | Mon, Tue, Wed, Thu, Fri, Sat, Sun |
| Clean and sanitise microwave interiors (including handles and keypads) | Food-safe sanitiser and general purpose cleaner | Mon, Tue, Wed, Thu, Fri, Sat, Sun |
| Empty and clean rubbish bins and recycling units | General purpose cleaner and sanitiser spray | Mon, Tue, Wed, Thu, Fri, Sat, Sun |
Weekly Cleaning Tasks
Covers detailed cleaning tasks required once a week to reach areas not addressed during daily service.
Weekly Cleaning Tasks
A daily wipe down keeps the surface grime under control, but it does not cut deep enough for the health and safety standards required in Australian commercial kitchens. Weekly tasks are the heavy lifting. They target the areas you cannot see and the build-up that daily shifts miss. If you ignore these jobs, you risk failing health inspections, pest infestations, and expensive equipment failures.
Start with the cold rooms and fridges. You must pull equipment away from the walls to clean behind and underneath them. This is non-negotiable for pest control. Food scraps and crumbs accumulate in these dark spaces and attract rodents and cockroaches. While the unit is moved, check and clean the condenser coils. Dusty coils force the motor to work harder, spiking your power bills and shortening the life of the compressor. Wipe down the door seals and gaskets thoroughly. Split or mouldy seals do not hold temperature, which puts you in breach of the Food Standards Code.
Deep cleaning the cooking equipment is next. Filters on range hoods and canopies need a proper degrease. You should remove them and soak them in a degreasing solution. While they soak, scrape and clean the interior surfaces of the canopy. Ovens require similar attention. Burnt-on carbon affects food quality and is a fire hazard. Use a suitable caustic cleaner to break down the grease inside the ovens and on the flat tops.
Drain flushing is a critical weekly task. Grease traps and floor drains slow down over time. Pour hot water and a drain cleaning solution down every drain to melt and push through the fats, oils, and grease (FOG) before they harden in the pipes. Blocked drains are a health hazard and often result in closure orders from local councils.
Lastly, inspect your storage areas. Check all dry goods for damaged packaging or expired stock. Wipe down the shelves with a food-safe sanitiser.
Legal Framework In Australia, food businesses must comply with the Food Act 2003 (NSW) or equivalent state legislation, and the Food Standards Code (Chapter 3). Standard 3.2.2 specifically requires food premises to be maintained in a clean and sanitary condition. This means you must have a written cleaning schedule available for environmental health officers (EHOs) upon request. You must also use cleaning chemicals that are safe for food preparation areas, adhering to the manufacturer's instructions and Work Health and Safety (WHS) regulations regarding hazardous substances. Keeping a signed record of these weekly tasks is your proof of diligence during an audit.
Weekly Cleaning Schedule
| Task | Method / Chemical Required | Target Area | Completed (Initials) | Date | Signature |
|---|---|---|---|---|---|
| Oven & Range Cleaning | Heavy duty degreaser, scraper | Interior oven walls, racks, hot plates | |||
| Behind & Under Fridge | General purpose sanitiser, warm water | Floor, walls, compressor coils | |||
| Deep Fryer / Grill | Caustic cleaner, soak tank | Fryer vats, grill plates, splash backs | |||
| Drain & Grease Trap Flush | Boiling water, drain maintenance fluid | Floor drains, sink waste, grease trap | |||
| Cold Room Seals & Tracks | Food-safe sanitiser | Door rubbers, rollers and tracks | |||
| Canopy & Filter Clean | Degreaser, soak solution | Range hood filters, canopy baffles | |||
| Dry Store Audit | Dry cloth, sanitiser | Shelf surfaces, checking stock dates |
Supervisor Sign-off
I verify that the above weekly tasks have been completed to the required standard.
Signature: __________________________
Date: ____ / ____ / ________
Monthly Cleaning Tasks
Lists infrequent but critical deep cleaning tasks for equipment maintenance and pest prevention.
Monthly Cleaning Schedule
It is easy to overlook deep cleaning when you are caught up with daily service, but skipping monthly tasks creates long term problems. Grease builds up in extraction systems and dust accumulates on high surfaces. In a professional kitchen, this is not just untidy. It is a serious safety risk. The Food Standards Australia New Zealand (FSANZ) Code, specifically Standard 3.2.2, requires you to maintain your food premises to the appropriate standard of cleanliness. This means you must have a system in place to clean those areas that do not need attention every day.
State environmental health officers check these records during audits. They look for proof that you manage grease accumulation and sanitation consistently. , your obligation extends to workplace safety. Under the Work Health and Safety Act 2011 (WHS Act), you must ensure the health and safety of your workers and other people. Greasy ductwork is a major fire hazard. Neglecting filter cleaning or deep sanitisation puts your staff and business at risk.
When you tackle these monthly tasks, choose the right chemicals for the job. Degreasers are necessary for range hoods and behind equipment, but you must be careful with storage and handling. Always follow the manufacturer's instructions and refer to the Safety Data Sheet (SDS) for each product. This is a legal requirement under the WHS Regulations. You must ensure that any chemical residues are rinsed away so they do not contaminate food.
Do not forget the physical strain involved in monthly cleaning. Reaching high shelves or moving heavy equipment to clean behind and underneath can cause injury. Follow safe manual handling practices. Use stable ladders and get help with heavy items. In many states, such as New South Wales and Victoria, specific regulations require you to identify and control risks like hazardous manual tasks.
Finally, accountability is key. The table below lists the essential monthly tasks and the appropriate chemicals. You must assign these jobs to a specific staff member and ensure they sign off when the work is done. A signature shows that the task was completed to the required standard. This documentation is your first line of defence if an inspector asks how you manage hygiene and safety in your kitchen.
Monthly Kitchen Cleaning Tasks
| Task | Chemical | Completed By |
|---|---|---|
| Clean and degrease range hood filters and baffle plates | Heavy duty kitchen degreaser | |
| Deep clean and sanitise the inside of the coolrooms and freezers | Food safe sanitiser | |
| Descale taps and sinks to remove hard water deposits | Vinegar or commercial lime scale remover | |
| Dust and wipe down high shelves, vents and light fittings | All purpose cleaner and microfibre cloth | |
| Clean behind and underneath all cooking equipment, including ovens and fryers | Heavy duty kitchen degreaser | |
| Wash walls and tiles to remove splashes and grease build up | Neutral detergent and sanitiser | |
| Sharpen knife blades and sanitise knife handles | Food grade lubricant and sanitiser | |
| Clean and sanitise the seals on fridge and oven doors | Food safe sanitiser | |
| Empty and sanitise all wheelie bins and waste storage areas | Heavy duty disinfectant | |
| Check expiry dates on all dry goods and rotate stock | N/A |
Chemical Register
A reference section identifying the correct chemicals to use for different tasks and their dilution rates.
Chemical Register
Keeping an accurate chemical register is a legal requirement for all Australian businesses under the Work Health and Safety (WHS) Regulations. This register must be readily accessible to all staff and includes a link to the Safety Data Sheet (SDS) for every product stored and used on site. You must obtain the SDS from the chemical supplier or manufacturer. The following table outlines common kitchen cleaning tasks, the recommended commercial chemical type, and the standard dilution ratios required for effective sanitation and safety.
Always use clean, dedicated containers for diluted chemicals and label them clearly with the product name and dilution ratio. Never mix chemicals, especially bleach and acids, as this creates deadly chlorine gas.
| Cleaning Task | Commercial Chemical Name | Dilution Ratio | WHS Requirement |
|---|---|---|---|
| General Surface Cleaning (Benches, Tables, Sinks) | Neutral Detergent (Liquid) | 1:100 to 1:200 (10ml to 5ml per litre of water) | Ensure SDS is available. Change solution when water becomes visibly soiled. |
| Sanitising Food Contact Surfaces | Food Grade Sanitiser (Quaternary Ammonium Compounds) | 1:100 to 1:400 (10ml to 2.5ml per litre of water) | Must meet Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 for sanitiser strength. Allow to air dry. |
| Degreasing Ovens, Grills, and Floors | Heavy Duty Alkaline Degreaser | 1:10 to 1:50 (100ml to 20ml per litre of water) | Wear chemical resistant gloves and safety goggles. High alkalinity can cause severe skin burns. |
| Glass and Mirror Cleaning | Glass Cleaner (Ammonia or Alcohol based) | Ready to Use (RTB) or 1:20 | Use in well ventilated areas. Avoid spraying near hot food surfaces to prevent contamination. |
| Disinfecting Toilets and Drains | Sodium Hypochlorite (Liquid Bleach) | 1:10 to 1:100 (100ml to 10ml per litre of water) | Highly corrosive. Do not mix with other chemicals. Refer to Australian Dangerous Goods (ADG) Code for storage requirements. |
Important Safety Notes
Under the Model Code of Practice: Managing Risks of Hazardous Chemicals in the Workplace, you must ensure that all workers are trained in the safe use of these chemicals. This training includes understanding the SDS, knowing the correct Personal Protective Equipment (PPE) required, and following the correct first aid procedures in case of exposure.
Purchasing chemicals in ready-to-use form where possible is often safer for small businesses as it eliminates risks associated with incorrect dilution. If you choose to concentrate chemicals, you must use accurate measuring equipment. Never guess the amounts. Store all chemicals in a well ventilated, cool area away from food storage to prevent cross contamination. Keep a spill kit nearby and ensure all staff know how to use it. Review your chemical register and SDS collection at least once every five years or whenever a product formulation changes.
Staff Responsibilities
Clear instructions on who performs the tasks and how to record the work.
Staff Initials and Defect Reporting
Staff members must place their initials in the designated column immediately after completing any specific cleaning task listed in this schedule. This action is not a formality. It is a legal record that verifies the task was performed to the required standard. Under the Food Act 2003 (NSW) and corresponding state acts such as the Food Act 1984 (Vic), food businesses must demonstrate due diligence in food safety. If an environmental health officer investigates an outbreak of food poisoning, this schedule serves as your primary evidence of compliance. Initials must be legible. Do not use ticks or crosses. If you cannot sign for yourself, you must tell the supervisor and record who performed the task on your behalf.
You must inspect all equipment and surfaces while you clean. If you find defects, you must report them straight away. Do not wait until the end of your shift. Report broken chipped crockery, frayed electrical cords on kitchen equipment, leaking pipes, or worn door seals to the Manager or the Person in Charge. You must record the defect in the daily logbook or on the maintenance register found at the back of this folder.
The Food Safety Standards (Standard 3.2.2 and 3.2.3) require that all food premises and fixtures be in good working order and clean. A damaged seal on a coolroom or a broken thermometer is a serious breach of these standards because it compromises food temperature control. When you report a defect, ensure the Manager acknowledges it in writing. If the defect poses an immediate risk to food safety, such as a glass breakage or pest activity, you must stop using the area until the Manager gives you the all clear.
Manager Sign Off
The Manager or designated supervisor must review this schedule at the end of every week. You must check that all tasks are initialed and that no defects are outstanding. Sign the bottom of the sheet only when you are satisfied that the cleaning meets the requirements of the Australia New Zealand Food Standards Code.
This signature confirms that the business has maintained the premises to the necessary standard for that period. You must store the completed sheets in the business records for at least two years, as inspectors may request them during an audit. If standards were not met on a specific day, you must write a corrective action note next to your signature explaining how you fixed the issue.
Frequently Asked Questions
What is a Kitchen Cleaning Schedule?
When do I need a Kitchen Cleaning Schedule?
Is a Kitchen Cleaning Schedule legally required in Australia?
How often should I update my cleaning schedule?
Who is responsible for the cleaning schedule?
What chemicals should I include in the schedule?
Do I need to sign off on the cleaning tasks?
What happens if I do not have a cleaning schedule?
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