Canteen and Staff Room Hygiene: A Simple Weekly Plan

 Keeping school canteens and staff rooms hygienic isn’t just about appearances. A clean space protects staff and students from germs, reduces complaints, and keeps daily operations running smoothly. But with limited time and busy schedules, it’s easy to let small issues slip.

Why it matters
High-touch surfaces, leftover food, and shared appliances make canteens and staff rooms hotspots for bacteria. Regular cleaning prevents unpleasant smells, pest issues, and potential health risks. A simple, consistent routine saves time and avoids last-minute scrambles.

Step-by-step method

  1. Daily wipe-downs – Focus on tables, counters, door handles, taps, and microwaves. Use a disinfectant suitable for food areas.

  2. Empty bins regularly – Bins should be checked daily and emptied before they overflow. Clean liners help reduce odours.

  3. Fridge and cupboard check – Weekly, discard expired items and wipe down surfaces to prevent sticky spills or mould.

  4. Floors and spill zones – Sweep daily and mop at least once a week. Pay attention to under tables and behind appliances.

  5. Appliance cleaning – Microwaves, kettles, and fridges need a deeper clean weekly. Remove crumbs, descaling where needed, and wipe surfaces.

  6. Restock hygiene supplies – Make sure soap, paper towels, and sanitiser are always available. Check weekly to avoid gaps.

  7. Spot inspections – Walk through the area at the end of the week to catch missed dirt, sticky spots, or clutter.

Weekly Hygiene Checklist

  • Wipe tables, counters, and high-touch points

  • Empty bins and replace liners

  • Clean microwave, kettle, and fridge surfaces

  • Discard expired food items

  • Sweep and mop floors

  • Refill soap, sanitiser, and paper towels

  • Inspect walls, light switches, and corners for dirt

Common mistakes

  • Only wiping visible mess, ignoring handles and switches

  • Letting bins overflow or liners tear

  • Ignoring spills under appliances or furniture

  • Forgetting weekly appliance or fridge checks

  • Not monitoring hygiene supply levels

Questions to ask a cleaning provider

  1. How do you clean and disinfect high-touch areas in canteens and staff rooms?

  2. Do you handle appliance cleaning and fridge inspections?

  3. How often do you empty bins and replace liners?

  4. What products do you use, and are they safe for food areas?

  5. Can you provide a weekly cleaning schedule or run sheet?

  6. How do you track and report completed tasks to our team?

Keeping these spaces hygienic doesn’t have to be complicated. A clear weekly plan and reliable cleaning partner can prevent small issues from becoming big problems. If you want a quote or a cleaner-ready scope, contact LZH Cleaning Group.

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