This document outlines the daily cleaning procedures for a bakery and central kitchen. It includes cleaning showcases, telephones, wrapping stations, floors, drains, cleaning tools, washrooms, and bread slicers. Showcases and glass surfaces must be cleaned daily with detergent and sanitizer. Floors must be swept, mopped with detergent, rinsed, and sanitized. All surfaces and equipment that come in contact with food must be cleaned and sanitized daily, including bread slicers which require cleaning every four hours of use. Proper cleaning and sanitation of the facility is important for food safety.