Creating a Sanitation Plan (Part 2)

Steps 4–6: Tools, Schedules, and Cleaning Procedures

Introduction

In this section, you’ll identify your cleaning tools, design your daily and weekly cleaning schedules, and write clear procedures that staff can follow.
This is where your Sanitation Plan starts becoming practical and ready for inspection.

Step 4 – Tools and Cleaning Equipment

List every tool used for cleaning, including where it’s stored and who maintains it.
This prevents cross-contamination and ensures proper maintenance.

Examples:

• Mop & bucket
• Broom & dustpan
• Spray bottles
• Color-coded cleaning cloths
• Rubber gloves
• Degreaser & sanitizer buckets
• Scrub brushes and squeegee

Tip: Use color codes (e.g., blue = kitchen, red = washroom) to keep areas separate.

Activity – Tool Inventory

1. In your template, fill in the Tools and Equipment table.
2. Include the tool name, color code (if any), storage location, and who’s responsible for upkeep.

Step 5 – Cleaning Schedule

The cleaning schedule is the core of your plan.
It describes what is cleaned, when, how, and by whom.

Example Table:

Item / Area	Frequency	Method	By Whom	Checked By
Prep surfaces	After each use	Wash → Rinse → Sanitize → Air dry	Cook	Supervisor
Fridge handles	Twice daily	Wipe with sanitizer	Cook	Supervisor
Floors	End of shift	Sweep, mop, sanitize	Porter	Supervisor
Garbage bins	Every 2 hrs	Empty, wash, sanitize	Cook	Supervisor

Activity – Build Your Schedule

1. Download Daily, Weekly, and Monthly Cleaning Checklists from the Materials tab.
2. Create a schedule for your kitchen or sample workplace:
   • 10 daily tasks
   • 5 weekly tasks
   • 2 monthly maintenance tasks
3. Add the “By Whom” and “Checked By” columns.

Step 6 – Cleaning Procedures

Every major task in your plan must include a cleaning procedure — short, detailed, and easy to follow.

Example: Food Preparation Surfaces

1. Remove food debris.
2. Wash with detergent and warm water (≥43°C).
3. Rinse with potable water.
4. Sanitize with 200 ppm Quat (1 min contact).
5. Air dry.
6. Record in the daily log.

Activity – Write Your Procedures

Using your operation (real or hypothetical), write at least three procedures:

• One for a food-contact surface
• One for equipment
• One for a non-food-contact surface

Add them to the “Procedures” section of your template and save.

Next → Creating a Sanitation Plan (Part 3): Steps 7–9 – Verification, Training, and Review