This daily cleaning checklist helps cafes, bakeries, and retail food venues maintain high standards of hygiene and efficiency. It covers coffee machine calibration and end-of-day shutdown, hourly sanitizing of tongs, stocking and sanitizing counters and condiment areas, thorough floor sweeping and mopping, dishwasher cycles for racks, utensils, and tongs, and detailed cleaning around milkshake and ice cream stations. It also includes bakery-specific tasks such as cleaning shelves and containers, refilling Bain Marie containers, labeling with shelf life, and restocking topping papers and piping bags. Food safety controls are reinforced with weekly thermometer calibration and periodic deep cleaning and sanitation of the ice cream machine, with manager or supervisor sign off for accountability.
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