Group tasks by area, set a frequency, and print a sheet with columns for dates and initials. A signed record is the one an inspector asks for.
| Task | Frequency | 1 | 2 | 3 | 4 | 5 | 6 | 7 | |
|---|---|---|---|---|---|---|---|---|---|
| Kitchen | |||||||||
| Storage | |||||||||
| Bar | |||||||||
This produces a cleaning schedule and record. It is one component of a food-safety system, not a HACCP plan — that has to be built for your operation.
MinimalPOS keeps staff accounts, roles and shift records, so the people on your cleaning rota are the same accounts running your service.
How this free tool helps
Group cleaning tasks by area, set each to daily, weekly or monthly, and print a sheet with columns for dates and initials. A schedule that gets signed is a schedule that gets done — and it is the record an inspector asks to see.
Cleaning records sit alongside the operational trail a venue keeps. MinimalPOS holds the sales, shift and staff side of that record, so the same team accounts and roles line up across both.
Explore MinimalPOS Restaurant POSEvery area and surface, with a named frequency and someone accountable. Daily tasks around food-contact surfaces, weekly deeper tasks like extraction and shelving, and monthly work on equipment interiors and storage.
Because a completed and signed record is evidence that a system exists and is followed. An unsigned schedule pinned to a wall demonstrates intent; a signed one demonstrates practice.
No, and it should not be presented as one. This produces a cleaning schedule and record, which is one component of a food-safety system. A full HACCP plan covers hazard analysis, critical control points and monitoring, and should be built for your specific operation.
Retention requirements vary by country and by local authority. Check the rules that apply where you operate, and keep completed sheets filed by month so they can be produced on request.
Continue planning
Looking for operating advice? Read the MinimalPOS restaurant guides.