A Complete Guide to Commercial Kitchen Cleaning

Are you looking for a comprehensive guide to cleaning your commercial kitchen? You’ve come to the right place! Here, you’ll find tips, tricks, and hacks that will make your kitchen cleaning routine a breeze. Get ready to shine those surfaces – let’s get started on cleaning like the pros!

Establish a Cleaning Schedule

Developing a regular cleaning schedule is essential for maintaining an organized and efficient commercial kitchen. It is important to identify daily and weekly tasks that should be undertaken to keep the kitchen in top condition. Additionally, identifying area-specific maintenance routines will help kitchen personnel easily identify which areas need to be cleaned, as well as help ensure that the cleaning process is more thorough.

The basics of establishing a comprehensive cleaning schedule should include assigning personnel the specific tasks they will need to complete each day and ensuring they know what items must be cleaned, sanitized, and/or polished. Creating a checklist of tasks will also help establish a system of accountability, as well as identify any areas that are consistently being overlooked or forgotten during the cleaning process.

Creating a checklist of tasks such as:

• Mopping floors
• Sanitizing countertops
• Cleaning sinks
• Washing dishes
• Handwashing dishes with detergent solutions
• Washing cutting boards between uses with an appropriate sanitizer and allowing them to air dry

can help ensure all surfaces have been properly cleaned. Utensil and equipment washing procedures should also be specified on the checklist for thorough implementation. Dishes should either go through a three-compartment sink with soap rinse followed by hot water or through a commercial dishwasher with 110 degrees Fahrenheit water temperature before being scrubbed in detergent solutions and then rinsed off in hot water. Finally, all dishes must air dry before being put away from contamination from other surfaces like rags, etc.

Use Proper Cleaning Products and Tools

When it comes to commercial kitchen cleaning, having the right products and tools can make all the difference. Using the wrong products increases the risk of the spread of germs, bacteria, and foodborne illnesses. Proper cleaning agents should be non-toxic with low concentrations of active ingredients to ensure that no sensitivities or allergies are triggered either in food handlers or customers.

It is important to note that an all-purpose cleaner might not be the right product for effective kitchen cleaning; you might need separate degreasers and sanitizers made specifically for use in a commercial kitchen.

Equally important is having an adequate supply of clean tools such as

• mops,
• buckets,
• sponges,
• scrub brushes,
• and towels

available at all times during kitchen operations in order to minimize any cross-contamination of equipment and surfaces throughout your establishment. If possible avoid using feather dusters as they seal every particle they capture onto surfaces rather than removing it during wipe down; instead opt for dampened cotton cloths or sponges which act as a microfiber attractant to remove dirt from surfaces more effectively.

Disinfect All Surfaces

When disinfecting all surfaces in a commercial kitchen, it is important to use a food-safe cleaner specifically designed for food preparation areas. Start by removing any loose debris from the surface and mop it down with a clean cloth using either hot or cold water depending on the instructions on the product label.

Next, use a disinfectant cleaner to sanitize all countertops, cutting boards, store fixtures, and other surfaces. For best results, it is recommended to follow the product instructions for mixing and application since some require mixing multiple parts of the concentrate together or diluting with water. Allow the cleaning solution to dwell on surfaces for the indicated contact time before rinsing off or wiping dry. Be sure to always follow safety warnings when working—including wearing proper Personal Protective Equipment (PPE) such as gloves, long sleeves, and safety glasses if needed.

Finally, remember to pay special attention when cleaning surfaces that come in direct contact with food such as cutting boards and utensils as these can support the growth of bacteria if not properly sanitized. Ensure all high-touch areas are given extra care when applying cleaners where cooking is common.

Keep Floors Clean and Dry

Good kitchen hygiene is essential to a successful food service operation – starting with keeping floors clean and dry. It’s important to regularly clean the floor in areas where there is heavy equipment use, such as dry storage or around cooking equipment.

All spills should be immediately cleaned up and floors should be mopped with hot water, a good quality detergent, sanitizer, and bleach used as needed. Additionally, all edges of the floor should be checked to ensure there is no build-up of dirt and debris in corners. After mopping, floors should be allowed to air dry completely before being opened for business again.

It’s also important to practice safe food handling by placing non-slip mats in wet areas such as dishwashing stations, behind and around sinks, and stoves – paying particular attention to any areas where water may pool or spill over onto the floor surface. Mats can help reduce slips & falls due to slippery surfaces around workstations.

Properly Store Equipment and Supplies

Ensuring that all equipment and supplies are properly stored is a critical part of keeping a commercial kitchen clean. Storing items correctly helps prevent cross-contamination, reduces chances of spoilage and deterioration, and creates an organized workspace. Proper storage techniques also extend the life of kitchen equipment and make them easier to clean. Here are some tips on how to store kitchen items properly:

• Store food items according to their expiration date with the oldest inventory in front. This helps ensure that dated inventory is used before it expires.
• Label all containers with date codes to easily identify when it was made and when it should be thrown out or rotated out for fresh ingredients.
• Clean and sanitize all storage containers on a regular basis according to FDA regulations and your local health department requirements. Check seals on containers that store liquids or semiliquid items like sauces, dressings, and stocks regularly for breaks in seals or air holes which can lead to contamination or infestation by pests.
• Dry ingredients such as rice, flour, and cereal should be stored separately from canned goods in cabinets labeled ‘dry’ as they are not considered shelf-stable foods and can spoil quickly if exposed to moisture.
• Store cleaning chemicals separate from all food contact surfaces in labeled containers away from the reach of children or pets as well as food stocking areas. Ensure there is adequate ventilation when storing hazardous materials such as bleach, disinfectants, or degreasers for long periods of time.

Clean and Maintain Kitchen Appliances

Commercial kitchen appliances, such as commercial stoves, are often subject to heavy and frequent use. This makes them prone to dirt build-up and other problems. To ensure the maximum performance of your appliances and to extend their lifespan, it is important to clean and maintain them on a regular basis.

When cleaning, it is important to pay attention to all the details of the appliance so no one area is neglected. For example, regularly wiping down the interior components including knobs and buttons with a damp cloth and soap can help prevent damage due to cooked-on food or grease particles. Additionally, all exposed surfaces should be polished at least once a week with an appropriate appliance cleaner.

When dealing with ovens, griddles, deep fryers, or any other interior components that get hot during operation, burns need to be checked on a regular basis for safety reasons. Any excess dust should be wiped away using soft cloths/ brushes with gentle solutions (such as soap/warm water) in order for surfaces not to become scratched or damaged by abrasive cleaners or cleaning utensils.

Enforce Hand-washing and Hygiene Practices

Proper hygiene is essential for any commercial kitchen to remain clean, sanitary, and safe. Employees should practice good hand-washing and other hygiene practices to reduce the risk of foodborne illness. Establish effective policies and guidelines on hand-washing that should be observed at all times to help maintain a high level of cleanliness and food safety in your kitchen.

Your establishment should have set rules that every employee must follow in order to help prevent contamination by microorganisms found on hands which could lead to serious health problems – stock up on posters or charts showing proper hand-washing techniques and place them visibly throughout the kitchen area. Set a standard procedure for when employees must wash their hands – this may include before touching food or changing tasks, after using the restroom or handling money, and anytime hands become soiled.

Hire a Commercial Cleaning Company

Regular, thorough, and effective cleaning is fundamental to running a safe and successful commercial kitchen and is necessary to protect your food-service staff, customers, and business. Hiring a reliable cleaning service provider is the best way to ensure that all sanitation regulations and food safety practices are being properly followed.

Professional cleaners are educated in the latest health regulations concerning kitchen cleanliness, in addition to proper food-handling techniques. They also have access to powerful cleaning chemicals that can successfully remove tough grease and grime quickly, with minimal scrubbing needed. Having professionals do the job will free up your staff’s time so they can focus on other tasks such as menu preparation or customer service.

When searching for a commercial cleaning company, be sure to consider the following:

• Industry experience and excellent references from satisfied clients. Their track record for previous jobs.
• Qualifications that verify they are up to date on the most current processes for health code standards.
• Safety standards for their employees. Any special certifications are required before applying those products.

Most importantly, get several estimates from various companies—this will help you determine which company provides affordable services without sacrificing quality results or attention to detail when it comes to keeping your commercial kitchen clean and safe.

Conclusion

No matter how big or small the commercial kitchen is, staff must clean it thoroughly, properly, and with the right tools. Cleaning should never be rushed or done without the use of the right industrial-strength cleaning products and techniques. Poor hygiene in any professional kitchen could result in food contamination, product spoilage, pest infestations, and other health, safety, and wellness risks.