HACCP cleaning schedule and checklist

What the law requires

Regulation (EC) No 852/2004, Annex II, Chapter I requires food premises to be kept clean and in good repair, and Chapter V requires equipment that touches food to be cleaned effectively and, where necessary, disinfected. Article 5 asks for HACCP records that fit the size of the business. In the UK, the Food Standards Agency pack Safer food, better business has the same kind of cleaning schedule and closing checks. Which tasks you do and how often come from your own HACCP plan and the national guide.

Keep a written cleaning plan with the products and the method. Ideally one person cleans and another person checks and signs.

How to fill it in, in 5 steps

1. 1Write the month, the area and every surface or piece of equipment on the sheet, with the product, dilution and method from your cleaning plan.
2. 2Clean each item at the time set in your cleaning plan, for example work surfaces after each task and at the end of service.
3. 3After each clean, tick the box for the day, write the time and the product used, and add your initials.
4. 4If a clean was missed or a surface is still dirty at the check, clean it again and record what happened in the corrective action log.
5. 5Have a second person check the result and sign the row, then keep the completed sheet in the HACCP folder.