A clean food truck isn't just about appearances — it's the law. Health departments inspect regularly, and a documented cleaning schedule is one of the first things they ask to see.
Here you'll find a ready-to-use cleaning template, broken down into daily, weekly, and monthly tasks — HACCP-compliant and tested in real food trucks.
What the Law Says
Every food business must maintain clean and hygienic premises and equipment. In the US, this falls under the FDA Food Code. In the EU, under Regulation (EC) No 852/2004. In Australia, under the Food Standards Code. The specifics vary, but the principle is universal: clean, document, repeat.
🧽 Daily Cleaning (After Every Service)
After Closing
- Sanitize all food contact surfaces (food-safe sanitizer, proper contact time)
- Deep fryer: drain oil, clean basket, wipe exterior
- Grill / flat top: remove residue, apply grill cleaner, rinse thoroughly
- Refrigeration: wipe exterior, check door gaskets
- Sink: clean basin and drain
- Floors: sweep and mop with degreaser
- Trash: empty all bins, replace liners
- Hand wash station: refill soap, check hot water
🧽 Weekly Cleaning
Once Per Week (with regular service)
- Deep fryer: complete deep clean with degreaser, inspect heating elements
- Refrigeration: interior clean, wipe shelves, check drain
- Exhaust hood / ventilation: degrease filters and interior
- Cabinets and shelves: wipe down, check stock, rotate inventory
- Warming station: clean glass, change water tray
- Floors: scrub with heavy-duty degreaser
- Propane tank area: clean and check for leaks
🧽 Monthly / Quarterly Deep Clean
Monthly
- Refrigeration: clean condenser coils (dust removal is critical)
- Espresso machine: descale, clean group head and portafilter
- Water heater: descale
- Gaskets on all refrigeration: inspect, clean, condition
- Hard-to-reach areas: under equipment, behind units
Every 3–6 Months
- Generator: full service (oil, filter, spark plug)
- Propane hoses: check for cracks and brittleness
- Electrical equipment: visual inspection (cords, plugs)
- Full truck: inside and out deep clean
Template: Daily Cleaning Log
Here's what a simple daily entry looks like. Adapt it to your setup:
| Date | Task | Done | Notes | Initials |
|---|
| ___ | Sanitized prep surfaces | ☐ | | |
| ___ | Fryer drained and cleaned | ☐ | | |
| ___ | Refrigeration temps logged | ☐ | ___°F/°C | |
| ___ | Floors swept and mopped | ☐ | | |
| ___ | Trash emptied | ☐ | | |
| ___ | Hand wash station checked | ☐ | | |
Cleaning Supplies You'll Need
| Product | Use | Key Point |
|---|
| Food-safe sanitizer | All food contact surfaces | Observe contact time (often 30–60 sec) |
| Degreaser | Fryer, grill, hood, floors | Don't apply to hot surfaces |
| Sanitizer (quaternary ammonia) | Sinks, counters | Food-safe rated |
| Grill cleaner | Grill surfaces | Rinse thoroughly |
| All-purpose cleaner (pH neutral) | Floors, cabinets, exterior | |
💡 Go Digital: With
FoodTruckCheck, you can set cleaning intervals per equipment, log completion with one tap, and export as PDF — ready for your health inspection.
Try it now →
Pro Tips
- Never skip the degreaser on exhaust hoods — this is a fire hazard and health inspectors check it
- Clean as you go — a 10-minute mid-shift clean saves 30 minutes at closing
- Use timers — sanitizer needs proper contact time to work
- Keep a cleaning schedule visible — in the kitchen, where everyone can see it
- Document even when it's boring — that's what the inspector wants to see
Conclusion
A cleaning schedule is more than a checklist — it's a system that keeps you compliant, your truck sanitary, and your customers safe. With 10–15 minutes daily and a weekly deep clean, you'll never be caught off guard by an inspection.