The prompt
Score 10 of 10, Excellent
Use it when You need a written schedule of who cleans what and how often, meeting the rules your site follows, with a sign-off for every task.
- {{site}}
- {{supervisor}}
- {{areas}}
- {{products}}
- {{rules}}
- {{roles}}
- {{verification}}
Full prompt and why it works
Prompt
Build a cleaning and sanitation schedule for {{site}}, for {{supervisor}} to assign and check, so that every area is cleaned as often as our rules require, every task has an owner and a sign-off, and an inspector could see from the records that it was done. Areas and surfaces, with how they are used (food contact, high touch, restrooms, floors, equipment): """ {{areas}} """ Cleaning and sanitizing products we use, with the dilution and contact time from each label: """ {{products}} """ The rules we must meet, as we have them (health code, food safety plan, infection control policy, client contract): {{rules}} Staff roles and shifts: {{roles}} How we check cleaning today, if at all (visual check, swab tests): {{verification}} Produce: 1. A master schedule table with the columns Area, Task, Frequency, Product and dilution, Method, Contact time, PPE, Who (role), Checked by. Group rows by area, up to 60 rows; combine small tasks in the same area rather than dropping them. Frequencies are things like after each use, every four hours, end of shift, daily, weekly or monthly, as the rules and the use of the area require. 2. A daily sign-off sheet for each shift, with a line per task for the time, initials and a supervisor check. 3. Weekly and monthly deep-clean tasks as a separate list. 4. A short note on how cleaning is checked and what happens when a check fails. For food contact and high-touch surfaces, list cleaning and sanitizing as separate steps, for example "Wash with detergent, rinse, then apply sanitizer at [label dilution] and leave wet for [label contact time]". That example shows the form only. Use only the products, dilutions and contact times we gave. Do not invent a concentration, a contact time or a rule, do not suggest mixing products, and do not cite code sections we did not list. A good schedule is one where each frequency is tied to a rule or to how heavily the area is used, and that can be followed by a new hire on their first shift. If a rule we listed requires something the material does not cover, or a product has no label dilution or contact time, write [CHECK: what is missing] in that row and list the gaps at the end for {{supervisor}}.
Variables
- {{site}}
- The site, for example "a 90-seat restaurant kitchen and dining room" or "a dental clinic with four treatment rooms".
- {{supervisor}}
- Who assigns and checks the work, for example "the kitchen manager".
- {{areas}}
- Each area and surface, and how it is used, for example prep tables, slicers, door handles, restrooms, floors.
- {{products}}
- Each cleaning and sanitizing product, with the dilution, contact time and PPE from its label or safety data sheet.
- {{rules}}
- The rules you must meet, as you have them: health code requirements, your food safety plan, infection control policy or contract terms.
- {{roles}}
- The roles and shifts available to do the work, for example "opening porter, line cooks, closing dishwasher".
- {{verification}}
- How cleaning is checked now, for example "supervisor walk at close", or "not checked".
Why it works
- What to avoid. Dilutions and contact times come only from your product labels, and no products are mixed, because a wrong concentration either fails to sanitize or harms someone.
- Format. A master schedule, a daily sign-off sheet and a deep-clean list, which together are the record an inspector asks to see.
- If unsure. A rule the material cannot meet, or a product with no label figures, gets a [CHECK] note and goes on a list for the supervisor.