This article provides a comprehensive guide on how to clean a commercial kitchen. Maintaining hygiene standards in a commercial kitchen is crucial, and regular cleaning is essential. A clean kitchen not only ensures the safety of the food but also creates a positive impression on the customers.
Importance of Cleaning a Commercial Kitchen
Maintaining a clean and hygienic commercial kitchen is crucial for the safety of customers and employees, as well as the success of the business. This section will discuss the importance of cleaning a commercial kitchen, focusing on safety and hygiene.
A clean kitchen is a safe kitchen. Dirty and greasy surfaces can create a fire hazard, as grease buildup on cooking equipment and exhaust hoods can easily ignite. Regular cleaning of these areas is essential to prevent fires. In addition, spills and debris on the floor can cause slips and falls, leading to serious injuries. Proper cleaning and maintenance of floors, including regular mopping and sweeping, can help prevent accidents.
A clean kitchen is also a hygienic kitchen. Cross-contamination is a major concern in commercial kitchens, as it can lead to food poisoning and the spreading of germs and bacteria. To prevent cross-contamination, all surfaces, utensils, and equipment must be thoroughly cleaned and sanitized. Proper hand hygiene is also essential to prevent the spread of germs and bacteria. Employees should wash their hands frequently and properly, using soap and warm water for at least 20 seconds.
Regular cleaning of a commercial kitchen is essential for the safety and health of customers and employees. Failure to maintain a clean and hygienic kitchen can result in food poisoning, the spread of germs and bacteria, and even legal consequences. By implementing a thorough cleaning and maintenance schedule, businesses can ensure their customer's safety and satisfaction while promoting their business's success.
Tools and Chemicals
When it comes to cleaning a commercial kitchen, having the right tools and chemicals is essential. The following sub-sections will provide an overview of the cleaning equipment and chemicals that are commonly used for this purpose.
Cleaning equipment is crucial for maintaining a clean and hygienic commercial kitchen. Some of the most commonly used cleaning equipment include:
- Scrub brushes and sponges: These are used for scrubbing surfaces and removing stubborn stains.
- Microfiber cloths are excellent for wiping down surfaces and cleaning up spills.
- Mops and buckets are essential for cleaning floors and other large surfaces.
- Vacuum cleaners: These are useful for cleaning up crumbs and other debris.
- Pressure washers are ideal for cleaning large outdoor areas and removing tough stains.
Cleaning chemicals are used to disinfect surfaces and remove dirt and grime. However, it is important to use the right chemicals for the job and to follow the manufacturer's instructions carefully. Some commonly used cleaning chemicals in commercial kitchens include:
- Bleach: This is a powerful disinfectant that can kill bacteria and viruses. However, it is also toxic and should be used with caution.
- Degreasers: These are used to remove grease and oil from surfaces such as ovens and grills.
- Sanitizers: These are used to kill bacteria and other microorganisms on surfaces such as cutting boards and countertops.
- Glass cleaners: These are used to clean windows and other glass surfaces.
- All-purpose cleaners: These are versatile cleaners that can be used to clean various surfaces.
In addition to these chemicals, warm water is also an effective cleaning agent that can be used to clean most surfaces. However, using hot water (at least 120°F) is important to ensure that bacteria and other microorganisms are killed.
Overall, having the right cleaning equipment and chemicals is essential for maintaining a clean and hygienic commercial kitchen. By using the right tools for the job, you can ensure that your kitchen is safe and sanitary for your employees and customers.
Cleaning a commercial kitchen is crucial to maintaining a safe and healthy environment for food preparation. Proper cleaning procedures should be followed to ensure that all kitchen areas are thoroughly cleaned and sanitized. The following sub-sections outline the necessary steps for cleaning various kitchen areas.
Before starting any cleaning procedures, washing hands thoroughly with soap and warm water is essential. This step is crucial in preventing the spread of harmful bacteria and viruses.
Surface and Utensils
All surfaces and utensils should be cleaned and sanitized regularly. Use a commercial-grade cleaning solution to wipe down all surfaces, including countertops, cutting boards, and utensils. Rinse with water and sanitize with a solution of water and bleach.
Sinks should be cleaned and sanitized daily. Use a scrub brush and cleaning solution to remove any debris and stains. Rinse with water and sanitize with a solution of water and bleach.
Ovens and Grills
Ovens and grills should be cleaned and sanitized regularly. Follow the manufacturer's instructions for cleaning, or use a mixture of water and mild dish soap. Remove the racks and soak them in the cleaning solution for 10 minutes. Ensure they thoroughly dry before returning them to the oven or grill.
Hoods should be cleaned and sanitized regularly to prevent the buildup of grease and debris. Use a degreaser to remove any buildup, and rinse with water. Be sure to clean the filters and replace them as needed.
Fridges and Freezers
Fridges and freezers should be cleaned and sanitized regularly to prevent the growth of harmful bacteria. Remove all items and wipe down the interior with a commercial-grade cleaning solution. Be sure to clean the shelves and drawers and replace them before returning items to the fridge or freezer.
Bins should be emptied and cleaned regularly to prevent the buildup of debris and odors. Use a commercial-grade cleaning solution to wipe down the interior and exterior of the bin. Rinse with water and sanitize with a solution of water and bleach.
Ducts should be cleaned and sanitized regularly to prevent the buildup of grease and debris. Hire a professional cleaning company to clean the ducts thoroughly.
Moveable equipment, such as carts and trolleys, should be cleaned and sanitized regularly. Use a commercial-grade cleaning solution to wipe down all surfaces, including wheels and handles.
Utensils should be cleaned and sanitized regularly. Use a commercial-grade cleaning solution to wash utensils thoroughly. Rinse with water and sanitize with a solution of water and bleach.
The dishwasher should be cleaned and sanitized regularly to prevent the buildup of debris and odors. Follow the manufacturer's instructions for cleaning or hire a professional cleaning company to clean the dishwasher thoroughly.
In conclusion, proper cleaning procedures are essential in maintaining a clean and safe commercial kitchen. Follow the steps outlined above to thoroughly clean and sanitize all kitchen areas.
When it comes to cleaning a commercial kitchen, a deep clean is essential to maintain a safe and hygienic environment. A deep clean involves cleaning all kitchen areas, including those not typically cleaned during regular cleaning sessions. A deep clean should be carried out at least once a month or more frequently if the kitchen is particularly busy.
During a deep cleaning, it is important to clean all surfaces thoroughly. This includes countertops, floors, walls, and equipment. All equipment should be dismantled and cleaned thoroughly, paying particular attention to areas that are difficult to reach. This will help to remove any dirt, grease, or grime that may have accumulated over time.
Grease and Dirt
Grease and dirt are common problems in commercial kitchens, especially in areas where food is prepared. To remove grease and dirt, it is important to use a cleaning solution that is designed for this purpose. A mixture of warm water and dish soap can be effective, but a stronger solution may be required for heavy grease and dirt.
Grime can accumulate on surfaces over time, particularly in areas that are difficult to reach. To remove grime, it is important to use a cleaning solution that is designed for this purpose. A mixture of warm water and vinegar can be effective, but a stronger solution may be required for heavy grime.
Heavy Grease and Oil
Heavy grease and oil can be difficult to remove, but it is important to do so to maintain a safe and hygienic environment. A degreaser can effectively remove heavy grease and oil, but following the manufacturer's instructions is important.
In conclusion, deep cleaning is essential to maintain a safe and hygienic environment in a commercial kitchen. By following the tips outlined in this section, it is possible to effectively remove dirt, grease, grime, and heavy grease and oil.
Maintaining Hygiene Standards
Maintaining hygiene standards is essential in a commercial kitchen to ensure the safety of customers and staff. A clean and sanitized kitchen helps prevent the spread of harmful bacteria and viruses that can cause foodborne illnesses. Here are some tips to help maintain hygiene standards in a commercial kitchen.
A cleaning schedule should be established to ensure that all kitchen areas are cleaned regularly. This includes surfaces, equipment, floors, and walls. The cleaning schedule should be posted in a visible area and followed strictly. It is important to clean up any spills or messes as soon as they occur to prevent buildup.
Gloves should be worn when handling food, cleaning, and sanitizing. Disposable gloves are recommended as they can be easily discarded after use. Gloves should be changed frequently, especially when switching between tasks or handling different types of food, to prevent cross-contamination.
Sanitizing is an important step in maintaining hygiene standards. All surfaces and equipment that come into contact with food should be sanitized regularly. This includes cutting boards, knives, and other utensils. A sanitizing solution should be used to ensure that all harmful bacteria are eliminated.
A disinfectant should be used to clean floors and walls. This helps eliminate any harmful bacteria that may be present. It is important to follow the manufacturer's instructions when using a disinfectant. A diluted solution should be used to prevent damage to surfaces.
Wastage should be disposed of regularly to prevent the buildup of harmful bacteria and pests. All garbage should be placed in sealed bins and emptied regularly. It is important to keep the garbage area clean and sanitized to prevent the spread of harmful bacteria.
Maintaining hygiene standards in a commercial kitchen is essential for the safety of customers and staff. A cleaning schedule should be established and followed strictly. Gloves should be worn when handling food, cleaning, and sanitizing. Surfaces and equipment should be sanitized regularly, and a disinfectant should be used to clean floors and walls. Wastage should be disposed of regularly to prevent the buildup of harmful bacteria and pests.
Cleaning a commercial kitchen is essential to ensure a safe and hygienic environment for staff and customers. Following the correct procedures and using the appropriate cleaning products is crucial to avoid contamination and foodborne illnesses.
In conclusion, here are some key takeaways to keep in mind when cleaning a commercial kitchen:
- Regularly clean and sanitize all surfaces, including countertops, floors, and equipment.
- Use appropriate cleaning products and follow the manufacturer's instructions.
- Train staff on proper cleaning procedures and ensure they follow them consistently.
- Store cleaning products safely and away from food and cooking areas.
- Regularly inspect and maintain equipment to prevent buildup and contamination.
- Keep a cleaning schedule and checklist to ensure all areas are cleaned and sanitized regularly.
By following these guidelines, a commercial kitchen can maintain a clean and safe environment for staff and customers.
Pre-clean: scape food scraps from surfaces and rinse with water. Wash: remove grease and food residues with hot water and detergent and soak dishes when required. Rinse: rinse to remove any detergent or other residues. Sanitise: use a sanitiser to destroy any remaining microorganisms.How do you plan a commercial kitchen cleaning checklist? ›
- Wipe down food preparation areas between tasks with anti-bacterial cleaner.
- Empty bins once they are full.
- Disinfect waste areas.
- Wash and sanitise all chopping and cutting boards and surfaces.
- Brush and clean the grill and griddle.
- Clean the flattop.
- Clean out fryers.
- Spray and wipe the countertops and range top. Don't forget to clean splatters from the vent hood.
- Sweep the floor and wipe up spills.
- Scrub the sink with a general-purpose cleaner and wipe dry.
- Deal with dishes. ...
- Tidy up and put away stray items.
For most areas in the kitchen, there are three main steps to follow: cleaning the food contact surface of visual debris, rinsing the area with potable water, and finally, sanitizing the surface with no-rinse sanitizing spray or multi-surface wipes.What is the first priority when cleaning commercial kitchen floors? ›
In order to properly clean the floor, staff must thoroughly sweep it first; this involves reaching underneath and behind all equipment. The floor should then be washed with a heavy-duty commercial cleaning solution to ensure complete elimination of bacteria.How do you do a commercial cleaning quote? ›
Multiply the number of employees needed and their hourly rate by the hours it will take to clean the facility. For instance, if the job requires three employees at $10 an hour, and it will take six hours to clean, the cost to staff the job will be $180.What is the correct order of steps for cleaning? ›
- Scrape away leftover food on the dishes and utensils.
- Clean the dishes and utensils in the first sink with soap and warm water.
- Rinse the dishes and utensils in the second sink with clear, clean water.
Wipe down all surfaces with food-safe antibacterial cleaner and a clean cloth or sponge. Clean sinks, taps, and hand washing stations. Check ingredients and dispose of anything that has gone off. Ensure you have a supply of clean cloths and sponges on hand for quick wipe-downs between tasks.What are the 10 hygiene rules in the kitchen? ›
- Remove rings, and wash hands properly before you start. ...
- Clean your counters. ...
- Clean your cutting boards. ...
- Wash fruit and veggies. ...
- Keep raw food chilled. ...
- Wash your hands when changing station. ...
- Don't leave dirty dishes to pile up in the sink. ...
- Wash your hands before you eat.
Food handlers – personal hygiene tips
never smoke, chew gum, spit, change a baby's nappy or eat in a food handling or food storage area. never cough or sneeze over food, or where food is being prepared or stored. wear clean protective clothing, such as an apron.
Starting at the top is a must because the kitchen floor is the last thing you need to clean. Hence, all the dirt and dust must be knocked off from the top of your fridge, cabinets, and shelves first, before cleaning lower placed components of the kitchen.What not to do when cleaning a kitchen? ›
- Don't Clean Your Kitchen Sponge.
- Don't Thoroughly Rinse Your Dishes Before Putting Them in the Dishwasher.
- Don't Use Harsh Cleansers on Granite Countertops.
- Don't Skip the Degreaser.
- Don't Ignore the Inside of Your Dishwasher.
- Don't Forget To Clean the Coffee Pot.
- Identify Your Target Market. ...
- Determine Your Service Area. ...
- Set Your Cleaning Services and Prices. ...
- Market Your Cleaning Business. ...
- Purchase Supplies. ...
- Hire Help as Needed. ...
- Ask for Reviews. ...
- Do an Amazing Job.
utensils have been washed and rinsed, it's a good idea to follow up with a sanitizing step. A sanitizing step will help kill any germs that might remain on a cleaned surface. There are two common types of chemical sanitizers- chlorine bleach and quaternary ammonium compounds.How do you clean dirty commercial floors? ›
Mix Cleaner and Warm Water: For general mopping, mix hot water with a mild detergent. To deep clean tile floors, use a ¼ cup of low-sudsing detergent or 1-2 tablespoons of commercial floor cleaning powder (or washing soda or trisodium phosphate) per gallon of water.What is the best disinfectant for commercial kitchen? ›
To meet these best practices, we recommend using SC Johnson Professional® Windex® Multi-Surface Disinfectant Sanitizer Cleaner, a multi-purpose cleaner that can kill 99.9% of bacteria and viruses on a variety of hard, non-porous surfaces.What makes a good commercial cleaner? ›
Be experienced, trained, and able to carry out a variety of cleaning methods (dusting, vacuuming, sweeping, etc.) Keep washrooms to a high standard and well-stocked! Keep cleaning products out of sight and out of reach if necessary. Be competent and safe when using a range of different chemicals and cleaning products.Can I use bleach in commercial kitchen? ›
While detergents and bleach may be effective at cleaning surfaces, they are not suitable in a commercial kitchen. They can be corrosive and may also be harmful to your health.How much does a commercial cleaner profit? ›
Average yearly income for cleaning businesses
How much your cleaning business makes will depend on how much growth your company has experienced. For instance, a small business can expect to make between $30,000 and $50,000 a year. As you hire additional cleaners, you can increase profits to $70,000 a year.
60 - 90 minutes per 1000 sqft (square feet) for a Standard Clean. 90 - 120 minutes per 1000 sqft for a Deep Clean. Homes That Require a Heavy Duty Clean: 90 - 120 minutes per 1000 sqft for a Standard Clean.How many square feet can one person clean per hour? ›
On average it takes ONE person ONE hour to clean 2000 – 2500 square feet. If the medical facility has a high scope of work and a lot of sanitation is required, the square footage can drop even below 2000 square feet per hour to do the job properly.What order do professional cleaners clean in? ›
- Step one - Dust all rooms in your home. ...
- Step two - Clean furniture fabric and re-make the beds. ...
- Step three - Clean Mirrors and Glass. ...
- Step four - Clean / sanitise all surfaces. ...
- Step five - Clean the kitchen. ...
- Step six - clean the bathrooms and toilets. ...
- Step seven - Clean hard floors.
- Declutter first. ...
- Start from above: ceiling fan, curtains, and blinds. ...
- Continue with the cabinets and drawers. ...
- Tackle the refrigerator and the oven. ...
- Run the dishwasher empty. ...
- Work on the sink and countertops. ...
- Degrease your walls. ...
- Sweep and mop the floor.
- Step 1: Cut the clutter and do the dishes. ...
- Step 2: Dust from top to bottom. ...
- Step 3: Clean small appliances. ...
- Step 4: Clean the countertops, cupboards, and pantry. ...
- Step 5: Clean the cooker. ...
- Step 6: Clean the sink. ...
- Step 7: Clean out the fridge. ...
- Step 8: Empty the garbage, and clean the can.
- keep hair tied back and wear a suitable head covering, e.g. hat or hair net.
- not wear watches or jewellery (except a wedding band)
- not touch their face and hair, smoke, spit, sneeze, eat or chew gum.
Food safety laws state that you must deep clean your commercial kitchen every six months. While this may seem like an unnecessary expense, a regular deep clean is essential to ensure cleanliness, including the areas that you can't usually see.What is the hardest thing to clean in your kitchen? ›
To no one's surprise, the #1 hardest to clean appliance is the oven. Boy, it does a lot of work. Having an oven is amazing. It cooks and bakes a lot of things.What is the difference between cleaning and sanitizing in a commercial kitchen? ›
There's a big difference between cleaning and sanitizing. Cleaning removes food and other types of soil from a surface such as a countertop or plate. Sanitizing reduces the number of pathogens on that clean surface to safe levels.What is included in commercial cleaning tasks? ›
- Vacuuming / mopping of floors.
- Cleaning of toilets and replenishing soap and toilet roll.
- Cleaning of kitchen areas.
- Sanitisation of door handles and other high touch points.
- Emptying of bins.
- Cleaning of internal glass to remove obvious marks.
- High dusting to remove cobwebs.
- Hypochlorite (Bleach) ...
- Alcohols. ...
- Chlorine Dioxide. ...
- Hydrogen Peroxide & Peracetic Acid. ...
- Iodophor Disinfectant (Wescodyne) ...
- Quaternary Ammonium Compounds (Quats) ...
Cleaning needs to be carried out in two stages. First use a cleaning product to remove visible dirt from surfaces and equipment, and rinse. Then disinfect them using the correct dilution and contact time for the disinfectant, after rinse with fresh clean water if required.How do you deep clean a commercial kitchen floor? ›
- Remove Debris. Begin the cleaning process by sweeping and removing all large debris from the area.
- Prepare the Chemical Solution. There are several different types of degreasers. ...
- Apply Degreaser. ...
- Scrub the Floor. ...
- Remove Solution. ...
- Allow Floor to Air Dry. ...
- Perform Proper Mop Cleaning Procedures.
Be experienced, trained, and able to carry out a variety of cleaning methods (dusting, vacuuming, sweeping, etc.) Keep washrooms to a high standard and well-stocked! Keep cleaning products out of sight and out of reach if necessary. Be competent and safe when using a range of different chemicals and cleaning products.What is the difference between cleaning and commercial cleaning? ›
A residential cleaning service specializes in things around your home such as cleaning floors, bedrooms and bathrooms. A commercial cleaning service cleans things such as offices, buildings, or retail stores.