Food safety
🧼 Cleaning & hygiene routines that hold up
A cleaning schedule you actually sign is worth more than a spotless one nobody records. How to run it.
This is general guidance. Food-safety rules can change — always verify the current requirements with your national food-safety authority ↗. The operator remains responsible for compliance; we accept no liability for this information.
Cleaning is where cross-contamination is won or lost, and it’s an area inspectors probe because it’s easy to do casually and hard to prove. A written cleaning schedule turns "we clean" into "we clean this, this often, and here’s who signed."
Build the schedule around
- High-touch and food-contact surfaces (daily / per shift)
- Equipment and harder tasks on a defined weekly / monthly cadence
- Validated cleaning where it matters — e.g. allergen swabs after allergen work
- Personal hygiene basics: handwashing, workwear, illness reporting
Cleaning tasks run as recurring checks like any other — daily surface checks, a weekly deep clean, a monthly equipment check — each signed by the person who did it.
Hygiene requirements under EU 852/2004.