Cleaning schedules are a good way to stay on top of chores and facility maintenance. The following is a list of cleaning tips, to help keep you and your facility on track:

1. Create a cleaning schedule, that identifies all required cleaning and maintenance tasks, frequency, and who is responsible for each task.

2. Clean and sanitize equipment and food contact surfaces, counters, and tables after each use.

3. Ensure all utensils/equipment is made of corrosion-resistant material, is non-toxic, and is in good repair.

4. Clean and sanitize all floors, ceilings, washrooms, washroom fixtures, and surrounding areas.

5. Wet-mop floors at least once daily. (Avoid dry sweeping floors, as this will cause dirt and dust to fly into the air, and contaminate food contact surfaces, equipment, and food).

6. Clean behind and under all equipment, as well as in cracks and crevices. These are the places food and debris will accumulate most and can provide a breeding ground for pests and rodents.

7. Keep all food supplies, food products, and equipment on racks and shelves at least 15 cm off the ground.

8. Ensure sufficient lighting is present to avoid hazards in the kitchen. Ensure all light fixtures have covers over the bulbs to prevent breakage and physical contamination of food.

9. Ensure all mechanical ventilation hoods, including filters and vent pipes are cleaned often to support their removal of heat, steam, and odors. Clean filters and hoods will extend the life of an exhaust fan, by reducing its workload, while also helping to prevent fires and infestations (due to odor control).

10. Avoid clutter! Discard all supplies and equipment that are no longer used. This will reduce clutter and breeding sites for pests. It will also prevent trip and fall hazards.