A commercial kitchen must be spick and span. This is vital for the health and safety of your staff and customers. Kitchen surfaces, sinks, fridges and floors can become breeding grounds for germs in a short amount of time. Make sure your commercial kitchen is cleaned to perfection with our quick guide.
Cleaned After Each Use
Some items, such as utensils, need to be cleaned after every use. This also includes surfaces which should be disinfected after each use (i.e changing from lunch to dinner service or prepping different foods) according to food hygiene advice. Surfaces should be cleaned by removing all food and non-food items and wiped with a cloth and disinfectant spray. It should be left to air dry. Sinks often need to be cleaned between uses too.
Some jobs should be done every day, after the kitchen has closed. This includes a final clean of the sink and surfaces using a multi-use disinfectant, as well as a sweep and mop of the floor. Mop the floor with a clean mop head and a dedicated professional floor cleaner. Hard to reach places, i.e. in between appliances, can be cleaned with a cloth attached to the end of a mop, or simply by getting down on hands and knees.
Some jobs only need to be done weekly. This includes bins, which should be cleaned each week, outdoors and with gloves on. Cloths used for cleaning bins should be discarded.
Cleaning out the your fridge is a monthly job. Start by emptying the fridge, preferably by placing food items in another fridge. Then clear any debris or spillages with a non-abrasive cloth. Remove all shelves and fridge trays and wash up separately in a sink with washing up liquid. Use a multi-surface spray disinfectant and non-abrasive sponge to clean the interior of the fridge and then dry with blueroll. Don’t forget after you have returned the food to the fridge to wipe down the exterior and disinfect the fridge handle, leaving it to air dry. Cleaning a commercial freezer such as one from https://www.fridgefreezerdirect.co.uk/ involves placing food in a fridge and carrying out the task quickly.
Following these simple steps should see your commercial kitchen not only glisten but be a safer placed to prepare food in.