Restaurant cleaning checklist (HACCP)
48 checkpoints · 7 zones · reefa.pl/checklisty
Reefa
Site: Date: Checked by:
Frequencies: weekly — at least once a week · monthly — once a month · quarterly — every 3 months
01Kitchen — work surfaces and equipment
| Worktops and cutting boards washed and disinfected — separately after handling raw meat and eggsRegulation (EC) 852/2004 Annex II — food-contact surfaces | per work cycle |
| Knives and small utensils (spatulas, tongs, GN containers) washed, rinsed and disinfected | after use |
| Slicer, shredder and mixer disassembled and cleaned (blades, guards, handles) | daily |
| Sinks and food-washing stations cleaned — kept separate from handwashing basins852/2004 Annex II Ch. I — separate basins for handwashing | daily |
| Stoves, griddles and fryers cleaned; fryer deep-cleaned at every oil change | daily |
| Combi oven chamber washed (cleaning program + door seals and rack guides) | daily |
| Hood casing wiped free of grease film; grease filters degreased | casing: daily · filters: weekly |
| Walls and splashbacks at workstations foam-washed | weekly |
| Floor drains and drain grates cleaned and disinfected | every 7–10 days |
02Storage rooms and refrigeration equipment
| Cold room (+2…+4°C) and freezer (≤ −18°C) temperatures read and entered in the logHACCP monitoring — temperature log available for Sanepid inspection | daily |
| Refrigerator interiors washed and disinfected: shelves, rails, door seals | weekly |
| Freezers defrosted, washed and disinfected | monthly |
| Expiry dates and FIFO/FEFO rotation checked, expired products removed | daily |
| Shelving and platforms washed; products stored min. 10–15 cm above the floor | weekly |
| Visual check for signs of pests; pest-control (DDD) monitoring stations checked per contractPest-control (DDD) contract and reports — must be produced at inspection | daily |
03Dishwashing area, cleaning equipment and waste
| Bins (lidded) emptied; food waste taken outside the production zone | daily / before full |
| Waste containers and the waste storage area washed and disinfected | weekly (organic: daily) |
| Dishwasher cleaned: filters, spray arms, chamber; sanitizing rinse temperature checked | daily |
| Dishwashing-area floor and walls washed, utility sink disinfected | daily |
| Cloths and mops laundered at min. 60°C, equipment dried (mop never left standing in dirty water) | daily |
| Color coding observed: red — toilets, yellow — washbasins, green — food zoneIndustry standard (not a statutory requirement) recommended by HACCP auditors | ongoing |
| Grease trap cleaned by a service company, report kept on file | per contract (1–3 mo.) |
04Dining room and bar
| Tables washed and disinfected (tabletop after every guest; edges, legs and frames daily) | per guest / daily |
| Touch points wiped with disinfectant: door handles, railings, payment terminals, menus | daily (2–3× at peak) |
| Dining room floor swept and wet-mopped | daily |
| Bar cleaned: counter, taps, drip trays, bar fridges, coffee machine (steam wand after every frothing) | daily |
| Entrance glazing and doors free of fingerprints | 2–3×/week |
| Tablecloths and napkins sent to the laundry; high chairs washed and disinfected | after use |
| Windowsills, trim, lamps and picture frames dusted | weekly |
05Guest and staff toilets
| Toilet bowls, seats, urinals, washbasins and taps washed and disinfected (red/yellow equipment) | min. 2× daily |
| Soap, towels and paper restocked; toilet inspection card signed with the timeToilet inspection card = record produced at Sanepid inspections | every 1–2 h at peak |
| Mirrors, dispensers and hand dryers cleaned | daily |
| Toilet floors washed and disinfected | daily |
| Wall tiles around urinals and washbasins washed | weekly |
| Sanitary bins emptied and disinfected | daily |
06Staff facilities and personnel hygiene
| Handwashing basins in working order: hot and cold water, soap, disposable towels, handwashing instructionsRegulation (EC) 852/2004 Annex II Ch. I pt 4 | daily check |
| Staff room cleaned: table, counters, sink; staff fridge inside once a week | daily |
| Changing room: floor washed, lockers separating personal and work clothing | daily / lockers: weekly |
| Disinfectant stock at workstations and first-aid kit completeness checked | daily |
| Work clothing changed / sent to the laundry | daily |
07Periodic work and deep cleaning
| Kitchen walls and ceilings washed using the foam/gel method | monthly |
| Spaces behind and under equipment deep-cleaned (ovens, fridges, shelving, plinths)Trap point no. 1 at inspections — where grease builds up and pests nest | monthly |
| Kitchen floors machine-scrubbed (grout, anti-slip coating) | monthly |
| Light fixtures and insect-killer lamps cleaned, glue boards replaced | monthly |
| Hood and extraction ductwork cleaned by a specialist company (with report)Industry recommendation and insurer requirement — no single statutory frequency | 2×/year |
| Pest-control (DDD) visit received, station plan and reports updated | per contract |
| Windows, display glazing and outdoor signage washed | quarterly |
| Dishwasher and coffee machine descaled / water softener serviced | monthly–quarterly |
Food service cleanliness audit — 8 steps before a Sanepid inspection
- Walk the route from clean to dirty with the checklist in hand, rating each zone YES/NO — never the other way round (you carry dirt into the clean zones).
- White-cloth test on critical surfaces: worktop, fridge door seal, hood filter, a table leg in the dining room — a greasy or grey mark = fail.
- Cross-check the records against reality: washing and disinfection log, temperature log, toilet card — entries with time and signature, no backfilling.
- Verify the chemicals: safety data sheets available, products approved for food contact, concentrations and contact times matching the hygiene plan.
- Check the color coding: red equipment only in toilets, green only in the food zone; mops clean, dried, odour-free.
- Inspect the trap points: spaces behind and under equipment, drain grates, fridge seals, bottom shelves of racks — these reveal the real quality of the service.
- Once a month take an objective measurement: an ATP luminometer test or contact plates from worktops and cutting boards; a result over the limit = rewash and disinfect.
- Close the quality loop: log deviations in a report with a responsible person and a deadline (24–48 h), re-inspect and keep the documentation for Sanepid.
Notes: Signature:
Prepared with care by the Reefa teamreefa.pl · 737 576 876 · kontakt@reefa.pl