Cleaning Compliance
Schedules, deep cleaning standards, and documentation requirements for UK food businesses. Everything your EHO inspector expects to see.
Understand the Requirements
Cleaning Schedules Explained
What cleaning schedules are, why they are legally required, and what must be included.
Cross-Contamination Prevention
How proper cleaning prevents the spread of bacteria, allergens, and physical contaminants.
Deep Cleaning Requirements
Standards, frequency, and documentation for commercial kitchen deep cleans.
Colour Coding Systems
How colour-coded equipment prevents cross-contamination in commercial kitchens.
COSHH Regulations for Cleaning Chemicals
Legal requirements for storing, handling, and documenting cleaning chemicals under the COSHH Regulations 2002.
Hand Washing Requirements
Legal requirements for handwash stations, signage, and technique under EC 852/2004.
Step-by-Step Guides
How to Create a Cleaning Schedule
Build a compliant cleaning schedule from scratch, with frequencies, methods, and sign-off processes.
How to Prepare for an EHO Inspection
Cleaning is one of three scoring areas. Learn exactly what inspectors check.
How to Conduct a COSHH Assessment
Assess the risks of every cleaning chemical in your kitchen and document control measures.
Templates and Tools
Cleaning Schedule Template
Free downloadable cleaning schedule template covering daily, weekly, and monthly tasks.
COSHH Assessment Template
Document your cleaning chemicals, risks, and control measures for COSHH compliance.
Common Questions
What cleaning schedule do I need?
Quick answer to what your specific business type requires for cleaning documentation.
What pest control do I need?
Pest control is closely linked to cleaning standards. Learn what inspectors expect.
What food safety records must I keep?
Cleaning logs are a key part of your record-keeping. Find out what else you need to document.
Seasonal Cleaning
Spring Deep Clean Checklist
Annual deep clean guide covering extraction systems, behind equipment, and storage areas.
Summer Food Safety Tips
Higher temperatures mean stricter cleaning routines. Extra attention to surfaces, bins, and pest prevention.
Winter Norovirus Prevention
Enhanced cleaning protocols during norovirus season. Surface disinfection, staff hygiene, and outbreak response.
Frequently Asked Questions
How often should a commercial kitchen be deep cleaned?
Most food businesses should deep clean at least quarterly, with extraction systems cleaned every 6-12 months depending on usage. High-volume kitchens may need monthly deep cleans. Your local authority may have specific requirements based on your risk rating.
What must a cleaning schedule include?
A compliant cleaning schedule must list every item and area to be cleaned, the cleaning frequency (daily, weekly, monthly), the method and chemicals used, the person responsible, and how you verify the cleaning was effective. Under EC Regulation 852/2004, this must be documented and available for inspection.
Can I fail an EHO inspection just for cleaning issues?
Yes. Cleaning falls under the hygiene scoring element of the FHRS assessment. Poor cleaning can result in scores as low as 0 for the hygiene category. The inspector will check surfaces, equipment, storage areas, extraction systems, and waste facilities. A visibly dirty kitchen is one of the fastest routes to a low rating.
Do I need to use specific cleaning chemicals?
You must use food-safe sanitisers that are effective against bacteria. Products should meet BS EN 1276 or BS EN 13697 standards. All chemicals must have a COSHH assessment, be stored separately from food, and staff must be trained on correct dilution rates and contact times.
Digitise your cleaning compliance
Paddl replaces paper cleaning schedules with digital checklists, photo evidence, and automatic alerts when tasks are overdue. Your EHO inspector sees a complete, timestamped trail.