CLEANING SCHEDULE CHECKLIST

Date: Commencing: Monday

Sign each day dot Week 1 2 3 4 5 (circle week)

# Item M T W Th F S S

Benches and Sinks

Utensils, cutlery and crockery

Rubbish bins

Tidy fridge

Floor

Trolleys

Benches and Fridges

Mechanical Equipment

Dishwasher

Storage shelving

Walls and cupboards up to 2100mm

Fridges and cool rooms

Food storage wheelie bins

All freezers

Chopping boards

Storerooms

Ovens

Rubbish Bins

Hand Basin/paper and soap dispenser

Floors

Electrical switches, door handles

Floor Mats
CLEANING SCHEDULE CHECKLIST

Date: Commencing: Monday

Sign each day dot Week 1 2 3 4 5 (circle week)

# Item M T W Th F S S

Floor Grates

Fire extinguishers

All windows and doors

Stainless steel canopies

Fly zappers

Walls

Fans

Air vents

Lights

Ceilings
 KITCHEN: CLEANING SCHEDULE
Ensure all electrical items are off & unplugged before cleaning procedures begin.

RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.

# Item When How What with

Students

Benches and End of Class Remove food particles with a
sinks clean cloth and wash with
warm soapy water including
sides and front of bench. Rinse
with clean warm water, spray
on sanitiser and allow to dry
Scraper, hot soapy water,
Use “panclean”, clean
damp cloth or disposable
cloth, gloves and sanitise
with “J512”to MSDS

Stoves End of Class Remove loose debris with
Scotch Brite pad. Wash stove
with hot soapy water. Using
clean cloth wipe stove top,
front and side
Scotch Brite Pad, clean
cloth, “J512” sanitiser to
MSDS, “pan clean” bucket
rubber gloves and paper
towel.

Utensils, After use Remove soil, wash in hot Commercial dishwasher

cutlery and water and detergent and rinse “Powder 102”, “Rinse Aid
crockery in hot water. Allow to air dry 163” to MSDS, “panclean”

Rubbish Bins End of Class Remove wheelie bin and place Clean bin liner
in laneway marked “full bins”
and collect clean bin with bin
liner

Tidy Fridge End of class Ensure all perishable food is in Cloth, “panclean” and “J512
storage container or covered sanitiser to MSDS.
with Glad wrap and ensure
that all food is clearly labelled
and dated. Tidy inside fridge
and wipe door and door handle
with a clean damp cloth

Floor End of class Sweep with broom to remove
dirt/food scraps and place in
bin. Mop floors as required,
sanitise mop and hang up to
dry
Dustpan and broom, Mop,
Mop bucket “Stride” floor
cleaner and “J512” sanitiser
to MSDS.

Kitchen End of class Remove loose debris with Cloth, “panclean”, bucket,
Trolley clean damp cloth using hot “J512” sanitiser to MSDS.
water and detergent. Spray
with sanitiser. Allow to air dry
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How
Kitchen Attendants
Benches and Start of the Remove food particles with a
sinks day clean cloth and wash with
warm soapy water including
sides and front of bench.
Commence from top to bottom
including wiping shelves.
Rinse with clean warm water,
spray on sanitiser and allow to
dry
Stoves and Start of the Remove stove tops and wash
exterior day with hot soapy water. Wipe
stove top, front and sides and
reassemble stove. Spray on
sanitiser and allow drying
Mechanical Start of the Turn off power and wash
Equipment day removable parts in hot soapy
water and allow to air dry.
Wipe equipment with clean
damp cloth and allow drying.
Spray with sanitiser
Dishwasher End of day Turn off power and remove the
and as plug to drain machine. Clean
required filters and check dispensing
probe to ensure that there is
no food scraps. Wash the
inside and outside with a clean
damp cloth. Check if there is
sufficient detergent and rinse
aid and replace as required
Storage Weekly Wash around all shelves.
Shelving Remove and dust soil with a
clean damp cloth. Wash with
hot water and sanitise, allow
drying. Replace any items
Walls and Weekly Wash walls with hot soapy
Cupboards water & sanitise
up to
2100mm
What with
Scraper, Use “panclean”,
clean damp cloth or
disposable cloth, gloves
and sanitise with “J512” to
MSDS.
Scotch Brite Pad, clean
cloth, “J512” sanitiser to
MSDS, “panclean” bucket
rubber gloves and paper
towel.
Use “panclean”, clean
damp cloth or disposable
cloth, gloves and sanitise
with “J512” to MSDS.
Clean damp cloth,
“panclean”, “Powder 102”,
“Rinse Aid 163” to MSDS.
Hot soapy water, Use
“panclean”, clean damp
cloth or disposable cloth,
gloves and sanitise with
“J512” to MSDS
Use “panclean", clean
damp cloth or disposable
cloth and “J512” sanitiser to
MSDS.
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.
# Item When How
Fridges and Weekly Remove food residue or
cool rooms spillages. Wipe door handles.
Clean shelving and rubber
seals. Wash shelves, walls
and floors with hot soapy water
using “Breakup” or “Stride”.
Apply sanitiser and allow
drying
Food storage Weekly Remove dust and dirt with a
wheelie bins clean damp cloth and hot
soapy water. Wash internally
and externally and apply
sanitiser and allow to air dry
All Freezers First Monday Remove food scrapes from
(2) each Month freezers and scrape away any
ice that has built up. Tidy up
shelves ensuring they are
clean and food is correctly
covered and dated. Wash
stains with hot water &
detergent. Rinse with clean
sanitised water
Chopping After useEnd Remove loose debris with
Boards of day clean cloth. Wash chopping
boards in hot water &
detergent. Rinse with hot water
& sanitiser air dry or wipe over
with paper towel
Storerooms First Monday Remove food residue or
each Month spillages. Wipe door handles.
Clean shelving: Monday : 1st
shelf, Tuesday: 2nd
shelf,Wednesday 1stTrolley,
Thursday: middle trolley,
Friday: last trolley. Plastic
shelving to go through
dishwasher
Ovens 6 monthly Spray interior of ovens with
industrial oven cleaner. Wipe
clean with damp cloth and hot
soapy water. Allow to dry
Rubbish Bins End of shift Take out rubbish to the
designated area, replace with
What with
Hot soapy water, Use
“panclean”, clean damp
cloth or disposable cloth,
gloves and sanitise with
“J512” to MSDS, Mop
bucket, “Stride” or
“Breakup” to MSDS,
handscraper
Use “panclean”, clean
damp cloth or disposable
cloth and “J512” sanitiser to
MSDS
Broom, Mop & bucket of,
hot water with “Breakup” for
floors. For shelving: bucket
hot water & “panclean”,
rinse water & clean cloth,
rubber gloves
Hot water, “panclean” and
paper towel or cloth
Broom, Mop & bucket of,
hot water with “Breakup” for
floors. For shelving: bucket
hot water & “panclean”
rinse water & clean cloth,
rubber gloves
“Mr Muscle” to MSDS,
bucket hot water &
“panclean” rinse water &
clean cloth, rubber gloves
New bin liners
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.

# Item When How What with

new clean bin liner

Hand Basin/ Daily or more Clean with sanitising cleaner, Hot soapy water, Use
Paper and if required rinse. Replace hand soap and “panclean”, clean damp
Soap paper towel as required. Wipe cloth or disposable cloth,
Dispenser tops daily. Check taps are gloves and sanitise with
working and water is correct “J512” to MSDS
temperature (warm)

First aid Weekly Wipe with a wet cleaning cloth. Clean cloth, ‘Panclean’,
Cabinet sponge scourer if needed
Check the top surface for any
build of dust, remove as
necessary

Fire Weekly Wipe with a wet cleaning cloth. Clean cloth, ‘panclean’,
Extinguishers sponge scourer if needed
Check the top surface for any
build of dust, remove as
necessary

Scrubbing Daily Wash through the dishwasher Dishwasher or

brushes or soak in’ Diversol’ for 10
‘Diversol’- to MSDS
minutes then rinse and air dry

Property Services Cleaning Staff

Floors & Daily Sweep and mop floors. Scrub with
Grates commercial scrubber. Sanitise
mops and hang up over night to
dry. Lift and wash with hot soapy
water. Clean and rinse traps
Mop, bucket, “Stride or
“Breakup”, commercial
scrubber, dust pan &
broom

Electrical Daily Wipe clean with dry cloth and “Future”, clean cloth or
switches, “Future” disposable cloth
Door
Handles

Floor Mats Weekly Remove dry soil, wash, rinse and Hose brush and
allow to air dry. “Breakup”

Floor grates Weekly Remove debris with brush and Scrubbing brush,
pressure wash grate top and Pressure unit and
drain. Remove and empty silt trap “Breakup”
(if applicable)

Fire Monthly Wipe clean with clean damp cloth “Future”, clean cloth or
Extinguishers disposable cloth
RESPONSIBILITIES:
All cleaning duties are to be carried out by nominated personnel.

# Item When How What with

All windows Monthly For windows, spray on window Windows use “sparkle”
and Doors cleaner and wipe clean. For and dry cloth. Doors use
doors, wipe clean “future” and dry cloth

Stainless Quarterly Wash with soapy water including Commercial dishwasher,

Steel all glass and stainless steel. “Powder 103”, “Rinse
Canopies Remove filters and wash in Aid”, “Sparkle”, squeegee
dishwasher. Allow to air dry and clean cloths and brush
coat with protective polish

Walls 6 monthly Wash walls with hot soapy water Use “panclean”, clean
&sanitising detergent damp cloth or disposable
cloth

Fans 6 monthly Wash fans taking care not to let Use “panclean”, clean
any dust particles fall in food damp cloth or disposable
preparation areas cloth

Air Vents 6 monthly Wash around the surrounds with Use “panclean”, clean
hot water and detergent. Clean damp cloth or disposable
rinse water and damp cloth. cloth
Ensure no cooking procedures
are taking place & all food
preparation benches and
equipment are covered over
before commencing to avoid risk
of dust falling into food

Lights 6 monthly Ensure lights are turned off for at Disposable dry cloth and
least ten minutes and wipe clean “Future”
with “Future” by spraying on the
disposable rag first and then
wiping

Ceilings Yearly Remove oil, wash and rinse with Cloth cloths, “Future or
warm soapy water. Allow to air dry “Breakup”, brush

Filters Monthly Remove filters and wash in Commercial dishwasher,

dishwasher “Powder 103”, “Rinse Aid”
 CLEANING SCHEDULE CHECKLIST – KITCHEN

Date Commencing: Monday

Sign each day dot Week 1 2 3 4 5 (circle week) Week 1 2 3 4 5 (circle week)

# Item M T W T F M T W T F

Students

1. Benches and sinks          

2. Stoves          
3. Utensils, cutlery and crockery          
4. Rubbish Bins          
5. Tidy Fridge          
6. Floor          
7. Kitchen Trolley          

Kitchen Attendants

8. Benches and sinks          

9. Stoves and exterior          
10. Mechanical Equipment          
11. Dishwasher          
12. Storage Shelving   
13. Walls and Cupboards up to
  
2100mm

14. Fridges and cool rooms   

15. Food storage wheelie bins   
16. All Freezers (2)  Monthly   Monthly

17. Chopping Boards          

18. Storerooms  Monthly   Monthly

19. Ovens 6 Monthly   6 Monthly 

20. Rubbish Bins          
21. Hand Basin/ Paper and Soap
Dispenser
         

22. Floors & Grates          

 CLEANING SCHEDULE CHECKLIST – KITCHEN

Date Commencing: Monday

Sign each day dot Week 1 2 3 4 5 (circle week) Week 1 2 3 4 5 (circle week)

# Item M T W T F M T W T F

23. Electrical switches, Door

Handles
         

24. Floor Mats  

25. Floor grates  
26. Fire Extinguishers Monthly  Monthly 
27. All windows and Doors Monthly  Monthly 
28. Stainless Steel Canopies Quarterly   Quarterly 
29. Walls 6 Monthly   6 Monthly 
30. Fans 6 Monthly   6 Monthly 
31. Air Vents 6 Monthly   6 Monthly 
32. Lights 6 Monthly   6 Monthly 
33. Ceilings Yearly   Yearly 
34. Filters Monthly   Monthly 