Meet food hygiene rules and keep your kitchen spotless. A professional cleaning plan, free to download.
This template helps you solve it simply and professionally, without any complicated software.
Everything you need to start working in an organised way from today.
Free basic version
Every hospitality business is different. The template includes versions adapted to different types of venue.
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Answers to the most common questions about this template.
Yes. Under Regulation (EC) No 852/2004 and the HACCP system, every food business must keep a written Cleaning and Disinfection Plan (known in Spain as the plan de L+D). It is one of the HACCP prerequisites, and Spanish health inspectors routinely ask to see it.
A compliant cleaning plan should include: 1) a list of every area, surface and piece of equipment to be cleaned, 2) how often each one is cleaned, 3) the cleaning and disinfection products used (with their data sheets), 4) the cleaning method and procedure, 5) who is responsible for each task, 6) sign-off records with date and signature.
It depends on the hygiene risk: work surfaces and utensils after every use; floors, walls and kitchen equipment daily; cold rooms and stores weekly; extractor hoods, ducts and hard-to-reach areas monthly. The template includes a calendar with all the recommended frequencies.
No. In professional kitchens you may only use products registered for use in food environments (in Spain, products carrying a Registro Sanitario number). The template has a section to record approved products with their registration number, recommended dilution and contact time. Keep the technical and safety data sheets for each product.
The template includes record sheets that the person in charge signs after each clean. It is also worth running periodic checks (ATP swab tests, visual inspections) to confirm the cleaning works. Keep the records for at least 2 years to show inspectors.
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