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Restaurant Cleaning and Sanitizing Checklist

The definition of cleaning and disinfection intervals for all operating rooms and work equipment in a plan that provides information on what is cleaned, how often, with what and how.

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Manufacturer Cleaning agent ( R ): Manufacturer disinfectant: ( D ) In case of insufficient cleaning/disinfection, subsequent cleaning/disinfection is necessary
Retail area
Retail area cleaned
Retail area disinfected
Preparation / kitchen
Preparation room / kitchen cleaned
Preparation room / kitchen disinfected
Food storage
Food storage cleaned
Food storage disinfected
Equipment cleaned
Equipment disinfected
Restrooms cleaned
Restrooms disinfected
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Please note that this checklist template is a hypothetical appuses-hero example and provides only standard information. The template does not aim to replace, among other things, workplace, health and safety advice, medical advice, diagnosis or treatment, or any other applicable law. You should seek your professional advice to determine whether the use of such a checklist is appropriate in your workplace or jurisdiction.
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