[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-393201-105":53,"doc-detail-393201-en":127},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":120,"head_meta":122,"extra_data":124,"updated_unix":126},105,"en","fsa-sfbb-cleaning-schedule-template","FSA-SFBB Cleaning Schedule - Template","","This document provides a structured template for a food service cleaning schedule, developed by the Food Standards Agency. It is designed to assist food businesses in maintaining hygiene standards by systematically tracking the cleaning frequency, required safety precautions, and detailed cleaning methodologies for specific work surfaces and equipment. The template includes columns for item description, frequency (ranging from after use to weekly), necessary protective equipment such as gloves, and step-by-step cleaning procedures to ensure consistent sanitization. By following this schedule, businesses can effectively manage food safety compliance and document their maintenance protocols. This resource is an essential tool for implementing safe food preparation practices in commercial kitchens.",{"@graph":63,"@context":119},[64,80,102],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/fsa-sfbb-cleaning-schedule-template/393201/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/fsa-sfbb-cleaning-schedule-template/393201.png","ImageObject",442,249,{"name":88,"@type":89},"Chumphorn","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-15","2026-09-25",true,{"@type":98,"interactionType":99,"userInteractionCount":101},"InteractionCounter",{"@type":100},"ViewAction",10,{"@type":103,"mainEntity":104},"FAQPage",[105,111,115],{"name":106,"@type":107,"acceptedAnswer":108},"What are the recommended steps for cleaning a work surface?","Question",{"text":109,"@type":110},"The procedure involves removing visible debris, washing with hot soapy water, rinsing with clean water, applying a disinfectant, letting it sit for the manufacturer's recommended contact time, rinsing again, and finally air drying or using a disposable cloth.","Answer",{"name":112,"@type":107,"acceptedAnswer":113},"How should cleaning frequency be documented in this template?",{"text":114,"@type":110},"The template allows users to specify the frequency for each item by checking the relevant interval: after use, every shift, daily, weekly, or other custom intervals.",{"name":116,"@type":107,"acceptedAnswer":117},"What safety precautions should be noted when cleaning?",{"text":118,"@type":110},"The schedule includes a specific column to document necessary precautions, such as wearing protective gear like gloves or goggles, to ensure the safety of the cleaning staff.","https://schema.org",{"og:url":78,"og:type":121,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":123,"canonical":78},"index,follow",{"doc_id":125,"site_id":56},393201,1791431603,{"code":4,"msg":5,"data":128},{"doc_id":125,"user_id":129,"nickname":88,"user_avatar":130,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":101,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":9},2336475401981,"https://ap-avatar.wpscdn.com/avatar/22000c94efd8d5204d?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786935347598174694","CLEANING SCHEDULE  \n| FILL IN DETAILS OF ALL THE ITEMS YOU CLEAN |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- |\n| Item | Frequency of cleaning |  |  |  |  | Precautions e.g. wear\u003Cbr>gloves or\u003Cbr>goggles | Method of cleaning |\n|  | After use | Every shift | Daily | Weekly | Other |  |  |\n| Work surface | X |  |  |  |  | Wear gloves | \u003Cbr>1. Remove any obvious food and dirt.\u003Cbr>2. Wash the surface with hot soapy water (detergent diluted according to manufacturer’s instructions) to remove grease and any other food and dirt.\u003Cbr>3. Rinse with clean water to remove the detergent and loosened food and dirt.\u003Cbr>4. Apply a disinfectant/sanitiser. Make sure you leave it on for the contact time recommended by the manufacturer.\u003Cbr>5. Rinse with clean water to remove the disinfectant/sanitiser.\u003Cbr>6. Leave to dry naturally or use a clean disposable cloth. |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n\nFood Standards Agency [l food.gov.uk/sfbb](l food.gov.uk/sfbb)  \nCLEANING SCHEDULE  \n| FILL IN DETAILS OF ALL THE ITEMS YOU CLEAN |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- |\n| Item | Frequency of cleaning |  |  |  |  | Precautions e.g. wear\u003Cbr>gloves or\u003Cbr>goggles | Method of cleaning |\n|  | After use | Every shift | Daily | Weekly | Other |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n|  |  |  |  |  |  |  |  |\n\nFood Standards Agency [l food.gov.uk/sfbb](l food.gov.uk/sfbb)","cbCaic3CFUt3oSXz","https://ap.wps.com/l/cbCaic3CFUt3oSXz","pdf",1081025,"English","# Cleaning Schedule Overview\n## Cleaning Methodologies\n## Safety Precautions","[{\"question\":\"What are the recommended steps for cleaning a work surface?\",\"answer\":\"The procedure involves removing visible debris, washing with hot soapy water, rinsing with clean water, applying a disinfectant, letting it sit for the manufacturer's recommended contact time, rinsing again, and finally air drying or using a disposable cloth.\"},{\"question\":\"How should cleaning frequency be documented in this template?\",\"answer\":\"The template allows users to specify the frequency for each item by checking the relevant interval: after use, every shift, daily, weekly, or other custom intervals.\"},{\"question\":\"What safety precautions should be noted when cleaning?\",\"answer\":\"The schedule includes a specific column to document necessary precautions, such as wearing protective gear like gloves or goggles, to ensure the safety of the cleaning staff.\"}]","FSA-SFBB Cleaning Schedule - Template | PDF",1790380502]