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Commercial kitchen cleaning schedule template

Commercial kitchen cleaning schedule template

Commercial kitchens need strict sanitation standards, and having a solid cleaning schedule keeps everything in check. Use this template to orgaanize daily, weekly, and monthly tasks.

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Commercial kitchen cleaning schedule template

Commercial kitchens need strict sanitation standards, and having a solid cleaning schedule keeps everything in check. Use this template to orgaanize daily, weekly, and monthly tasks.

Use this template with Lumiform

  • Customize this template or build your own
  • Fill out templates via mobile app
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF

Our commercial kitchen cleaning schedule template helps food service businesses maintain consistent sanitation standards while meeting health department requirements. This checklist organizes essential cleaning tasks by frequency—daily, weekly, and monthly—so nothing gets overlooked in your busy kitchen environment.

According to the National Sanitation Foundation, over 75% of kitchen sponges and rags contain harmful bacteria like Salmonella and E. coli, compared to just 9% of bathroom faucet handles. This template aids you in combating these risks by being systematic with kitchen sanitation. This improves food safety, extends equipment life, and prevents cross-contamination.

Related categories

  • Health and safety management templates
  • Quality management templates
  • Food manufacturing templates
  • Hospitality templates
  • Cleaning templates
  • Food safety templates
Preview of the template
Page 1
Daily Tasks
Sweep and mop all floors
Wipe down all countertops and surfaces
Clean and sanitize sinks
Empty all trash and recycling bins
Wash all pots, pans, and utensils
Restock paper towels, soap, and other supplies
Weekly Tasks
Scrub tile floors
Clean inside of ovens, microwaves, and other appliances
Wipe down walls and baseboards
Clean range hood filters
Discard expired or unused food items
Monthly Tasks
Deep clean all surfaces, equipment, and storage areas
Descale sinks, faucets, and dishwashers
Clean light fixtures and ventilation system
Organize and clean out refrigerators and freezers
Inventory and reorder cleaning supplies as needed

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Related resources

Access a complete set of resources aimed at maximizing safety, quality, and operational excellence, including detailed guides, related templates, and real-world use cases.

Topic guides

Read in-depth guides covering key topics related to this article.

How To Achieve Commercial Kitchen HygieneKitchen safety: Top 12 must-know tipsCleaning safety essentials: A practical guide
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Template collections

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14 cleaning schedule templates for every industry16 free kitchen cleaning checklists27 free restaurant checklists
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Restaurant inspection appCleaning appHousekeeping appFood hygiene software
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Other resources

Explore all the additional resources we offer to assist you in mastering this topic.

Steps to reduce food waste in businessGreen cleaning: the new eco friendly hotel standardModernize your restaurant technology with digitalizationUsing technology to improve hospitality management

Frequently asked questions

How do I customize this commercial kitchen cleaning schedule template for my specific needs?

You can easily adapt this template by adding facility-specific equipment or areas that require cleaning. Consider your kitchen layout, equipment inventory, and health department requirements when customizing. For specialized equipment like sous vide machines or smokers, add appropriate cleaning procedures based on manufacturer recommendations.

What’s a good way to implement this cleaning schedule across different shifts in my kitchen?

Introduce the schedule during a staff meeting where you can explain its importance and demonstrate proper cleaning techniques. Assign specific responsibilities to each shift, post the schedule visibly in work areas, and create a sign-off system for accountability. Regular follow-up training ensures consistent implementation across all shifts.

Why does this template separate tasks into daily, weekly, and monthly frequencies?

This frequency-based organization prioritizes tasks according to their impact on food safety and operational efficiency. Daily tasks address immediate contamination risks, weekly tasks prevent buildup of soil and grease, while monthly tasks focus on preventative maintenance and deep cleaning that would be impractical to perform more frequently.

What documentation should I keep along with this commercial kitchen cleaning schedule?

Maintain completed cleaning schedules for at least 12 months to demonstrate consistent sanitation practices during health inspections. Also document staff training records, chemical safety data sheets, equipment-specific cleaning instructions, and any corrective actions taken when cleaning standards weren’t met.


This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.
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