In hospitality, especially in food-based businesses like restaurants and catering, cleaning and sanitation are paramount. Keeping a clean kitchen is crucial for health, safety, efficiency, and the business’s reputation. Regular and intensive weekly deep cleaning is vital for a sanitary and efficient workspace.
Daily Cleaning: Maintaining High Standards and Preventing Contamination
Commercial kitchen cleaning procedures are crucial for upholding cleanliness and preventing germ spread. This includes regular cleaning of surfaces, cooking equipment, and floors using appropriate tools and chemicals. Using colour-coded cleaning equipment is a standard practice in these procedures, as it helps prevent cross-contamination between different areas of the kitchen and other parts of the restaurant. For instance, separate mops and cloths are used for food preparation areas, dining spaces, and bathrooms.
Jantex Dishwasher Rinse Aid 5 Litre
Contents: 1 x 5Ltr
Jantex Grill and Oven Cleaner 5 Litre
Contents: 1 x 5Ltr
Jantex Stainless Steel Scrubber
Sold Singly
Suma Break Up D3.5 Heavy Duty Degreaser 5 Litre (Pack of 2)
Contents: 2 x 5Ltr
Winterhalter Undercounter Warewasher UC-SE
Rack Space: 309(H) X 460(W) X 603(D)mm. Water Softener
What is the procedure for cleaning a restaurant?
Critical daily tasks include wiping surfaces with soapy water, rinsing, drying to remove food residues, and clearing grease traps. Cleaning high-touch areas like door handles and appliance controls with disinfectants and emphasising staff hygiene, like frequent handwashing, are also critical.
How do you clean a commercial kitchen thoroughly? – Deep Cleaning
Cleaning maintains basic hygiene, but deep cleaning tackles areas not covered daily. This involves cleaning every part of the kitchen, including hard-to-reach places like oven interiors and behind appliances.
Deep cleaning includes dismantling cooking gear to remove grease and food debris, cleaning extraction systems to prevent grease fire risks, and scrubbing floors to eliminate persistent residues. Special attention is paid to food preparation surfaces during the deep clean process. These areas require meticulous cleaning to prevent food poisoning and to ensure that all surfaces that come into contact with food are hygienic and safe.
Hot water in cleaning is crucial as it helps dissolve grease and food residues more effectively. Combined with appropriate cleaning agents, it thoroughly sanitises the surfaces. This deep cleaning is not only about maintaining appearances but is crucial for the health and safety of both the staff working in the kitchen and the patrons dining in the restaurant.
How often should a commercial kitchen be deep cleaned?
Weekly deep cleaning schedules, conducted by professional kitchen deep cleaning services, ensure that these high standards of cleanliness and hygiene are consistently met, safeguarding against health risks like food poisoning and contributing to the overall quality and reputation of the restaurant.
What can I use to clean my restaurant kitchen?
Using specialised cleaning equipment and chemicals can make cleaning more efficient and effective. High-quality degreasers for grease removal and specific floor cleaning solutions are essential. Proper dilution of cleaning chemicals and warm water are vital for optimal cleaning. Regularly cleaning appliances like coffee machines and refrigerators is necessary to prevent bacterial buildup.
Here is a complete list of some of the products used for kitchen cleaning tasks:
- Commercial Dishwashers: Designed for high-volume use, these dishwashers ensure thorough cleaning and sanitising of dishes, utensils, and cookware, meeting stringent health standards.
- Steam Cleaners: Efficient for deep cleaning, steam cleaners use high-temperature steam to sanitise surfaces and remove grease without harsh chemicals.
- Heavy-Duty Degreasers: These powerful cleaners effectively cut through thick layers of grease and grime on stoves, hoods, and other kitchen surfaces.
- Food-Safe Sanitisers: Chemical solutions specifically formulated to be safe on surfaces that come into contact with food, killing bacteria without leaving harmful residues.
- Grill and Oven Cleaners: Designed to tackle burnt-on food and grease in ovens and grills, these cleaners are essential for maintaining equipment performance and hygiene.
- Floor Scrubbers: Regular foot traffic and spillages will quickly make your floor dirty, so mechanical scrubbers clean and polish kitchen floors more effectively than manual methods, which is crucial for maintaining hygiene in high-traffic areas.
- Microfiber Cloths and Mops: Ideal for trapping and removing dirt, these tools are less abrasive on surfaces and can be colour-coded to prevent cross-contamination.
- Refrigerator Cleaners: Specially formulated to clean and sanitise fridge interiors without damaging surfaces or leaving odours.
- Drain Cleaners and Grease Traps: Used to maintain plumbing, preventing clogs and odours in kitchen sinks and drains.
- Pressure Washers: Useful for deep cleaning floors and walls, quickly removing accumulated grime and food residues.
- Stainless Steel Cleaners: Keep stainless steel surfaces in the kitchen smudge-free and shiny, enhancing the overall cleanliness and aesthetics.
- Glass Cleaners: For cleaning windows, display cases, and any glass surfaces in the kitchen area, ensuring clarity and streak-free shine.
- Specialised Detergents for Dishwashers: These detergents are formulated to work effectively in commercial dishwashers, removing harsh food residues and ensuring sanitation.
The Importance of Cleaning for Health and Business
Ignoring cleaning and sanitation in a kitchen can lead to serious health risks, including foodborne illnesses. A clean kitchen is not just a legal requirement; it builds customer trust and protects the business’s reputation. Regular and thorough cleaning minimises contamination risks and germ spread.
Also, a clean kitchen creates a better work environment, potentially improving staff productivity and morale. Following cleaning standards is a crucial part of due diligence for food businesses.
What about Chef Uniforms, how should they be cleaned?
Chef uniforms should be cleaned regularly to maintain hygiene and a professional appearance. Start by separating them from your regular laundry to prevent cross-contamination. Treat stains using a stain remover, baking soda, and water mixture before washing them. Check the care label for specific washing instructions, but in general, use cold or lukewarm water and a mild detergent. Avoid bleach, as it can weaken the fabric.
Maintaining cleanliness through daily and weekly deep cleaning is more than a regulatory requirement
It ensures the safety of staff and customers, enhances the work environment, and maintains the business’s reputation. Investing in proper cleaning solutions, equipment, and professional services is beneficial for safety, efficiency, and sustainability in the competitive world of food and hospitality.
To read more about food safety, check out our blog on effective food storage and temperature checks.
