Food Safety Cleaning Schedule

Keeping a clean and sanitized food environment is quintessential in preventing contamination. This is especially important in areas where food handling, preparation, and storage take place. Below is a systematic schedule designed to achieve this objective effectively.

Task	Frequency	Responsibility
Clean food preparation areas	After every use	Kitchen Staff
Sanitize food preparation surfaces	Twice daily	Sanitation department
Dispose of garbage	End of every shift	Sanitation department
Sanitize cutlery and dishes	After every use	Dishwashers
Inspect food storage areas	Every week	Food safety officer
Clean walk-in refrigerators	Every month	Sanitation department
Replace cleaning supplies	As needed	Procurement department
Deep cleaning of the entire establishment	Every six months	Sanitation department
Replenish restroom supplies	Every week	Sanitation department

Remark: Regular cleaning and sanitation are essential to maintain food safety standards and prevent contamination. All staff members should be trained on proper cleaning procedures and use appropriate cleaning products. Inspections should be conducted regularly to ensure compliance with hygiene standards.

Prepared By: [YOUR NAME]

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