Cleaning
Understand the difference between cleaning and disinfection, and how to build a schedule that works.
Cleaning and disinfection are not the same thing, and understanding the difference helps you keep a kitchen genuinely safe. Cleaning removes visible dirt, grease and food debris. Disinfection reduces the number of harmful bacteria on a surface to a safe level. Many surfaces need both — cleaning first, then disinfection.
Surfaces and equipment that touch food, and hand-contact points such as taps, door handles and switches, need particular attention because they can spread bacteria quickly. Using the right product in the right way matters: check that any sanitiser or disinfectant you use is suitable for food areas and follow the manufacturer’s contact time.
A written cleaning schedule keeps things consistent. It should set out what needs cleaning, how often, with which product, and who is responsible. This helps nothing get forgotten and makes it easy to see at a glance whether the plan is being followed.
Train staff so they understand not just the routine, but why it matters — a team that understands the risk tends to keep standards up even when service is busy.
This is general guidance. Your cleaning approach should reflect your own equipment and the products you use. If you would like a second opinion, an independent review can help you check that your schedule is fit for purpose.
General guidance, not legal advice