Cleanliness and hygiene have never been more important than in a professional kitchen. Preparing and cooking food to serve to the public must be carried out in pristine conditions, on equipment that is routinely sanitised to prevent any illness and subsequent poor reviews. Ultimately the cleanliness of your premises could reflect the success of your business.
Create Useful Checklists
Cleaning should be a strict protocol in any restaurant kitchen on a daily, weekly, monthly and yearly basis. Ensuring that all staff understand the procedures and are fully aware of the importance of such regimes can guarantee consistent results. Working to a clearly structured checklist can ensure that all jobs are carried out to the same high standards and that no areas are neglected.
Once all checklists have been completed, file all documents for future reference and offer feedback to staff as to what is working well and what needs to be done better.
Routine Inspections
Carrying out routine inspections can help to keep the business in tip top condition. For the best results, aim to perform inspections whilst the kitchen service is live, giving a truer reflection of normal working practices. All results should be clearly and comprehensively recorded with each area being broken down into separate elements. Be sure to detail any faults, weaknesses or additional comments to raise with staff during the next meeting to guarantee pristine results in the future.
Choose the Right Cleaning Supplies
Kitting out your cleaning cupboard with something for every task is vital in achieving the best results. Without the appropriate tools for the job, it will be difficult for cleaning standards to ever meet expectations. Whether you're looking for cleaning chemicals, washroom hygiene tools or janitorial supplies, we can guarantee that you always have everything you need to hand. It is vital that staff understand the properties of cleaning chemicals and the importance of choosing the right equipment for the job, not only to get a hygienic finish but also for the safety of staff and customers.
Areas to Consider
You may want to consider the following basic areas when putting together a cleaning checklist. Obviously each cleaning schedule should be individual to your business and reflect your own equipment, layout, design and personal work style.
Areas to be cleaned during service;
- Wipe down line and prep areas
- Brush grills between cooking fish, poultry and red meat
- Change cutting boards when preparing different ingredients
- Empty rubbish bags
Areas to be cleaned after service;
- Brush/scrape the grill
- Clean the fryers
- Empty steam tables and clean
- Wash cheese and meat slicers
- Sanitise all surfaces
- Cover all food storage in reach in chillers with plastic wrap
- Sweep and mop all floors
- Sweep and mop all storage areas and walk in refrigerators
- Wash floor mats
Daily cleaning;
- Clean hood filters
- Clean out grease traps
- Replace foil linings of grills and ranges etc.
- Wash can openers
Weekly cleaning;
- Clean ovens
- Clean coffee machines etc.
- Sharpen chefs knives
- Empty all food storage areas, clean and sanitise
- Descale sinks and taps
- Clean all floor drains
Monthly cleaning and checks;
- Clean freezers
- Empty and sanitise ice machines
- Wash behind hot line
- Calibrate ovens
- Calibrate thermometers
- Sharpen any cheese or meat slicers
- Wipe down dry store areas
- Wash walls and ceilings
- Restock first aid kits
- Update chemical guideline manuals
Yearly cleaning and checks;
- Test fire extinguishers
- Check fire suppression system
- Clean pilot lights where necessary
- Clean hoods at least twice per year
- Get all equipment serviced to ensure optimum performance and efficiency
