May 01, 2014
August 26, 2015
Cleaning Responsibilities for
Kitchen and Retail Spaces
To provide guidelines for division of duties related to the cleaning kitchen, retail and mechanical
spaces and to ensure compliance with all sanitation standards and code requirements.
Cleaning of the kitchen and retail areas throughout Culinary Services is completed through
coordination of activities between Environmental Services, Culinary Services, and Facilities and
Engineering Services. These three departments work together to ensure a safe, clean, sanitary,
code compliant environment for the production and service of food products.
Health Code Requirements
Fire Code Requirements
Wisconsin Food Code
IV. Forms Used
Environmental Service’s Inspection Forms
Culinary Services Cleaning Schedules
Plant Engineering Preventative Maintenance Schedule
1. Environmental Services
a. Responsible for all floor surfaces, drains and ceiling surfaces, except those in the
main storeroom and walk-in refrigerators and freezers.
i. Main kitchen is cleaned seven nights per week.
ii. Retail spaces are cleaned each night they are open during the daytime
hours. Some retail spaces are only open Monday thru Friday.
2. Culinary Services
a. Responsible for cleaning and sanitizing all work surfaces, equipment and storage
areas in patient meal services, food production and all retail outlets. This includes
the tops and bases of the tables and the seats of all chairs in the retail food outlets.
3. Facilities and Engineering Services
a. Responsible for preventative maintenance schedule that provides for duct and
exhaust hood cleaning.
Director, Culinary and Clinical Nutrition Services