Daily Kitchen Cleaning Checklist Template | Free Download

Daily kitchen cleaning checklist template

A daily kitchen cleaning checklist is crucial because it helps you keep your kitchen spotless, organized, and hygienic. Key areas in this checklist include floors, countertops, and appliances, which can quickly accumulate grime and debris. It is also important to monitor the hygiene of your staff, such as following proper handwashing practices.

This checklist aids you in avoiding contaminating food and spreading viruses or bacteria. Beyond the immediate benefits, following a thorough plan is essential for passing health inspections by local authorities.

How to use the daily kitchen cleaning checklist

Whether you’re managing a small kitchen or a large commercial space, using this checklist effectively can reduce risks and boost your efficiency. Here’s a step-by-step guide:

Customize the template to fit your kitchen’s needs. Start by editing the template within the app to match your kitchen setup. Adjust the sections to cover the most relevant areas such as waste disposal, food storage, or equipment maintenance.
Assign the checklist to staff members. Once the template is set, assign it to your team for daily use. You can easily distribute tasks, so each team member is responsible for a specific area, ensuring the entire kitchen is cleaned thoroughly and efficiently.
Focus on critical cleaning areas. High-risk zones like food prep surfaces, storage units, and waste areas should be prioritized. Staff should be trained to pay close attention to these areas, ensuring all tasks are properly completed before moving on.
Use tracking and assignments for accountability. Utilize the app’s tracking and assignment features to monitor the progress of each task. This will help you see who has completed their assigned duties and where improvements are needed. Any missed items can be flagged and addressed promptly.
Generate reports to improve cleaning processes. After the checklist has been used for some time, take advantage of the app’s reporting features. Custom reports allow you to identify trends, track compliance, and find areas where your cleaning routine can be optimized for even greater efficiency.

Best practices for using the daily kitchen cleaning checklist

To make the most out of your checklist, you can implement these best practices for your cleaning routine.

First, schedule cleaning tasks during non-peak hours. Cleaning during busy times can disrupt workflow and lead to incomplete or rushed tasks. By scheduling cleaning during non-peak hours, such as after closing or before opening, staff can focus on detailed cleaning without the pressure of ongoing kitchen operations.

Make sure all cleaning supplies are accessible and fully stocked. One common pitfall in kitchen cleaning is the lack of accessible or available cleaning supplies. Keep an eye on stock levels, replenishing items as needed so staff never run out in the middle of a task.

Regularly audit completed checklists for missed or incomplete tasks. This practice also reinforces accountability among staff, encouraging them to be diligent in completing every task. You can do this easily with Lumiform’s data analysis features.

Improve your workflow with Lumiform’s daily kitchen cleaning checklist

Download the daily kitchen cleaning checklist now and simplify your routine. It’s designed to streamline daily tasks so you and your team can stay on top of important cleaning duties. With the template’s easy-to-use structure, you can check off all necessary tasks, saving time while maintaining the highest standards of hygiene.

Related categories

Preview of the template

Audit

Date/Time

Waste

Are all external bins clean and closed?

Is the external waste area tidy and free from grease, dirt and debris?

Are the smoking areas wide away from any doors?

Are all internal bins clean, closed and regularly emptied?

Is all the waste in closed and clean bins?

Further comments or observations:

Ambient Storage

Is all the food within best before date and being regularly moved?

Are the shelves easy to clean?

There is no damaged food.

The shelves are safe and not overloaded?

Things/Equipment/etc are deposited seperately (not in contact with the food)

Is the store room clean and neat and are all lights working?

No food ist stored on the floor.

Is all the food properly sealed?

Further comments or observations:

Chilled / Frozen Food

There is no proof of relabelling.

Do the thermometers in all areas work?

Food is not used after the expiration date.

There is no food frozen in house (that should not be frozen)?

Is all external packaging removed?

All seals are in working?

All food being defrosted is refrigerated, covered and labelled as such?

Are interiors, surfaces and seals clean, neat and in good condition?

All the food is covered and labelled with a date?

Is raw food and high risk food seperated from other food?

No fridges or freezers need defrosting.

Further comments or observations:

Food Preparation Area

Is all food marked and within date?

Are disposable aprons and gloves available for raw preparations?

Do fridges and freezers have appropiate temperature?

Are all food storage boxes and containers deposited upside down?

Are cook matrices updated and displayed?

Is the equipment in good condition and neat ?

Chopping boards are in good conditions, all accessible and stored segregated?

Are the equipment and work areas clean and with no signs of contamination?

Utensils including the grill brush are washed after every use and they are in a safe condition.

Is PPE available and in good condition?

Is there a separate area for preparation of raw meat and is it clearly marked?

Are glasses in the kitchen deposited below food storage areas, preparation areas, etc.

Is there a fire blanket and a fire extinguisher in the kitchen?

Is the gas / electricity in the kitchen cut off unobstructed?

Is the kitchen floor clean, neat and dry?

Further comments or observations:

Cleaning and Hygiene

Are colour coded clothes, devices and other equipment correctly used?

All food and hand contact surfaces are clean and hygienic.

There is no grease, dirt or carbon on any equipment, workplace, storage or floor.

You only use approved chemicals.

Dishwasher is completely (inside and outside)

Is cleaning equipment intact and is there a sufficient procurement?

Vacuum cleaner, deck scrub and squeegee are usable and completely cleaned.

Glasswash is completely clean

Sinks are cleaned and have supplies of soap, disinfectants and paper towels.

Further comments or observations:

Extraction

All lights at the roof are working.

Is the extract working effectively during service and manufacturing?

The roofs are clean.

The filters are clean.

Further comments or observations:

Team Room

Is the team room neat?

Further comments or observations:

Cellar

Cellar is clean and organised?

Are the couplers clean?

All barrels are within date and being turned regularly?

Is a PPE usable?

Are full gas cylinders deposited upright, only empties topdown?

Further comments or observations:

Kitchen Due Diligence

All due diligence documentation have been rightly ended and any shortfalls to standard actioned? containers are not over the expiration date and being regularly turned?

Food is properly cooled and recorded in line with business policy?

Team members on shift:

Further comments or observations:

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Frequently asked questions

What is the best way to prevent cross-contamination in the kitchen?

To prevent cross-contamination, use color-coded cutting boards and cleaning tools for different food types, like raw meat and vegetables. Always clean and sanitize surfaces between tasks, especially when switching between raw and ready-to-eat foods. Also, store raw items separately from cooked foods, ideally in clearly marked containers or areas.

What cleaning products should be avoided in food prep areas?

Avoid using harsh chemicals like bleach or ammonia in food prep areas, as residues can linger and contaminate food. Instead, go for food-safe cleaning products specifically designed for kitchens, which are effective yet safe for use around food. Always check the labels to ensure they’re appropriate for food-contact surfaces.

How can I clean hard-to-reach areas in a kitchen effectively?

For hard-to-reach areas, use narrow brushes or extendable cleaning tools to get into tight spaces, like under appliances or between counters. Consider moving equipment every now and then to access and clean behind or underneath. Vacuum cleaners with attachments can also help remove dust and crumbs from small crevices.

How do I handle food storage areas that are prone to mold?

To manage mold-prone storage areas, inspect and rotate stock regularly to prevent moisture buildup, which encourages mold growth. Use airtight containers for dry goods and check for leaks in refrigeration units. Clean shelves regularly with a mild disinfectant and dry thoroughly before placing items back in storage.

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.