A cleaning schedule lists what to clean, how, how often and by whom. Kitchens use different chemicals: detergents to remove grease and sanitisers to kill bacteria. Used correctly, they keep the kitchen safe without harming you or the food.
Why it matters
Dirty surfaces spread bacteria and attract pests, and inspectors often check the schedule. Misused chemicals can burn skin, damage eyes or contaminate food.
Key ideas
Clean, then sanitise
Cleaning removes dirt and grease; sanitising kills the bacteria left behind. Many kitchens call this a two-stage clean.
Contact time
Sanitiser must stay on a surface for the time shown on its label to work.
Chemical safety
Dilute exactly as instructed and wear the protection the label specifies. Never mix chemicals, as some combinations release toxic gas.
Step by step
- 1
Check which schedule tasks are yours today.
- 2
Put on the protective equipment the label requires.
- 3
Remove debris, then clean with hot water and detergent.
- 4
Apply sanitiser for the full contact time.
- 5
Rinse if required and let the surface dry.
- 6
Sign and date the schedule.
Do
- Use colour-coded cloths by area if your kitchen does.
- Store chemicals labelled and away from food.
- Report spills and empty dispensers straight away.
Common mistakes
- Don't mix chemicals, especially bleach.
- Don't put chemicals in food containers or unlabelled bottles.
- Don't sign off a task you didn't do.
The situation
The schedule says to clean the fridge seals, but the sanitiser spray has no label and smells stronger than usual.
What a professional does
You don't use it. You set it aside and tell the chef. Then you make up a fresh, correctly diluted and labelled bottle, clean the seals and sign the schedule.
Useful phrases
“Chef, this spray has no label, so I've put it aside.”
“Which chemical do we use on stainless steel?”
Pro tip
Spray the next surface while the first one finishes its contact time.
Quick check
What is the difference between cleaning and sanitising?
Think about it, then show the answer
Cleaning removes dirt and grease; sanitising kills bacteria. Clean first, or the sanitiser works poorly.