Bakery Weekly Cleaning Outline Schedule
Bakery Weekly Cleaning Outline Schedule
Prepared By: [Your Name]
Date Prepared: [Date]
Purpose:
The purpose of this cleaning schedule is to maintain a clean and safe environment in the bakery, ensuring compliance with health and safety regulations. Regular cleaning of equipment and surfaces will help prevent cross-contamination, promote food safety, and enhance the overall quality of our baked goods. This schedule outlines the specific tasks assigned to team members to ensure thorough and consistent cleaning throughout the week.
|
Day |
Task |
Time |
Details |
|---|---|---|---|
|
Monday |
Clean baking ovens |
8:00 AM - 10:00 AM |
Ensure all ovens are turned off and cooled. Use appropriate cleaning agents for stubborn stains. |
|
Tuesday |
Sweep and mop floors |
5:00 PM - 6:00 PM |
Use a damp mop and suitable floor cleaner. Pay special attention to corners and under equipment. |
|
Wednesday |
Sanitize all surfaces |
3:00 PM - 4:00 PM |
Focus on high-touch areas like handles, counters, and prep areas. Use food-safe sanitizers. |
|
Thursday |
Deep-clean refrigerators |
10:00 AM - 12:00 PM |
Empty all contents and clean with disinfectant. Check for expired items and organize food by category. |
|
Friday |
Dust shelves and equipment |
4:00 PM - 5:00 PM |
Use microfiber cloths to prevent dust spread. Don’t forget high shelves and hard-to-reach areas. |
|
Saturday |
Clean display cases |
2:00 PM - 3:00 PM |
Use glass cleaner for the glass surfaces. Rearrange products after cleaning for better visibility. |
|
Sunday |
Dispose of expired goods |
11:00 AM - 12:00 PM |
Check expiration dates on all items. Dispose of waste according to local health regulations. |
Additional Notes:
-
Supplies: Ensure all cleaning supplies are stocked before starting each task. Report any shortages to the manager.
-
Safety Protocols: Always wear gloves and masks when handling cleaning chemicals. Ensure proper ventilation in cleaning areas.
-
Weekly Review: At the end of the week, hold a brief meeting to discuss any issues encountered during cleaning and improvements for the following week.
