OperationsPDF + Editable Spreadsheet

Daily Cleaning Checklist

A daily kitchen cleaning checklist for signing off the surfaces, equipment, and areas that need cleaning every day, separate from a weekly deep clean.

Free downloadReady to useUK compliant
Daily Cleaning Checklist
PDF + Editable Spreadsheet
7 sections included

A weekly cleaning schedule handles the deep tasks, but the daily jobs are what keep a kitchen visibly clean and safe between them. This free daily cleaning checklist lists the surfaces, equipment, and areas that need attention every day, with a tick and an initial against each one so it is clear what was done and by whom.

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Why you need this

Daily cleaning is a basic part of food hygiene and a routine EHO observation
A signed daily sheet shows cleaning happens every day, not just before an inspection
It sits alongside a weekly schedule to cover the tasks that cannot wait
Clear sign-off means nothing gets missed when the kitchen is busy or short-staffed
Visible cleanliness is one of the things that supports a strong hygiene rating

What's included

Daily task list (food contact surfaces, sinks, hand-wash basins, floors)
Equipment cleaning (slicers, can openers, prep machines after use)
Front-of-house and toilet checks where relevant
Clean-as-you-go reminders through service
Tick and initial column for each task
Manager verification line
Notes column for anything needing follow-up

How to use this template

1

Assign the tasks

Share the daily list across the team so everyone knows which areas they are responsible for.

2

Clean and initial

Each person initials the tasks they complete as they go, not all at once at the end of the shift.

3

Check high-risk equipment

Pay particular attention to slicers, can openers, and prep machines, which need cleaning and sanitising after use.

4

Verify and file

The manager checks the sheet at the end of the day, signs it off, and files it with the daily records.

Tips for getting the most from this template

Use a two-stage clean on food contact surfaces: clean first, then sanitise with the right contact time
Colour-code cloths and equipment to stop cross-contamination between raw and ready-to-eat areas
Leave sanitiser on for the contact time on the label, because wiping it straight off does little
Keep this daily sheet separate from the weekly deep clean so neither swallows the other
Paddl can push the daily cleaning list to the team and record who completed each task

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