Cleaning, washing and disinfection plan and log
A restaurant must have a cleaning, washing and disinfection plan that names the products, the people and the method, and swab analyses that verify it (Article 14(3) of Ordinance NN 124/2025). We email the plan and the monthly log, to print on A4.
Updated
What the plan must contain
Article 14(3) asks for a plan "with the products and the people carrying it out, and the method". In practice the plan has a row for each zone of the venue and these columns:
- zone: kitchen, bar, storage, toilets
- what is cleaned: surfaces, equipment, floors, units
- how often
- product: detergent, disinfectant
- method: washing, rinsing, disinfection and the product's contact time
- who: job or shift
How often
The ordinance sets no frequency. In its example plan the 2025 HOK guide gives frequencies such as "daily, more often if needed" (p. 98). The frequency that binds you is the one you write in your plan.
Swabs as verification
Swab analyses show whether the cleaning works. For a restaurant they are part of the documentation that must be on site (Article 14(3)). Write the date of the last analysis on the plan and keep the result with it.
The cleaning log: good practice
The ordinance requires a log of the work only from markets (Article 14(6)). The 2025 HOK guide lists it for venues on full HACCP principles, "in line with the cleaning, washing and disinfection plan" (p. 96). For a restaurant it is not required, but it shows that the plan is carried out.
If you keep one, write the initials of the person who cleaned in the box for the day. When a task was not done, record why and when it was made up.
Printable form
Two forms: the cleaning plan and the monthly log, each on its own page. We email you the PDF to print on A4, landscape.
Cleaning, washing and disinfection plan
The frequencies in the example are a guide. The ones that bind you are those you write in your plan.
Venue: ____________________________
Valid from: __ . __ . 20__.
| Zone | What is cleaned | How often | Product | Method | Who |
|---|---|---|---|---|---|
| Kitchen work surfaces | After each use and at the end of the shift | Detergent, then disinfectant | Kitchen | ||
| Boards and knives | After each use | Dishwasher or detergent and disinfectant | Kitchen | ||
| Kitchen floors | At the end of every shift | Floor detergent | Kitchen | ||
| Fridges, inside | Weekly | Detergent, then disinfectant | Kitchen | ||
| Bar and coffee machine | At the end of every shift | Detergent and machine cleaner | Bar | ||
| Toilets | Several times a day, on a schedule | Toilet cleaner | Staff on shift | ||
Date of the last swab analysis: __ . __ . 20__. Plan approved by: ___________________________
Cleaning log, monthly
Write the initials of the person who cleaned in the box for the day.
Venue: ____________________________
Month: ______________ 20__.
| Zone | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Kitchen work surfaces | |||||||||||||||||||||||||||||||
| Boards and knives | |||||||||||||||||||||||||||||||
| Kitchen floors | |||||||||||||||||||||||||||||||
| Fridges, inside | |||||||||||||||||||||||||||||||
| Bar and coffee machine | |||||||||||||||||||||||||||||||
| Toilets | |||||||||||||||||||||||||||||||
Not done: why and when it was made up:
On the phone instead of paper
Cleaning as a checklist on the phone.
In Patrono you keep cleaning tasks as a checklist by day, and staff tick it on the phone. The owner and the manager print a venue's monthly overview.