Best Practices for Cleaning Commercial Kitchens

Cleaning & Equipment Maintenance

Keeping your restaurant clean is non-negotiable. You might think to yourself, “I don’t need to be told that”—and you may be right—but it’s still essential to follow certain best practices to ensure your establishment is clean according to industry standards. 

Your Kitchen Must Comply with HACCP Standards

The Hazard Analysis and Critical Control Points (HACCP) is a set of guidelines for systematically removing food residue and grease. The goal is to prevent the spread of viruses and bacteria by addressing the conditions that enable their transmission. 

It’s essential to adhere to these guidelines, which differentiate between cleaning—removing dirt and contaminants—and disinfection, which involves eliminating harmful microorganisms. 

Establish a Cleaning Schedule 

Develop a cleaning schedule that your kitchen crew can follow to keep your restaurant sparkling. That schedule should include the following:

• Areas and items that need cleaning (machines, floors, surfaces, equipment).
• The timing of cleaning (daily, weekly, monthly, depending on the area or item).
• Cleaning equipment and products are required.
• Staff members are responsible for cleaning.

Once you’ve put together the schedule, display it somewhere easy for your team to see and check in on regularly. It’s also a good idea to keep a log where team members can mark off tasks once they’re done! 

Use Effective Cleaning Techniques 

To achieve the best results for any cleaning task, adhere to established standards and guidelines. Some standard cleaning practices include the following: 

• Vapour steam cleaning uses 240°F, low-moisture steam to sanitize surfaces without chemicals, removing grease, dirt, oils, and microorganisms.
• Clean-in-place (CIP) systems clean equipment without disassembly.
• Clean-out-of-place (COP) involves disassembling equipment for manual cleaning.
• Dry-cleaning methods like vacuuming or non-liquid approaches are used when water isn't suitable.
• Deep cleaning thoroughly sanitizes kitchen areas and equipment beyond standard maintenance.

Identify Specific Areas and Equipment to Clean 

Realistically, your entire kitchen (and restaurant) needs regular cleaning. Certain areas will require more regular attention and cleaning than others. Clearly distinguish the cleaning needs of every zone in your kitchen and its components. 

You can break it down like this:

• Cooking areas—stoves, ovens, grills, and fryers
• Preparation surfaces—countertops and cutting boards
• Storage facilities—refrigerators, freezers, and pantry shelves
• Dishwashing stations—sinks and dishwashers
• Ventilation systems—hoods, ducts, and filters

Targeting cleaning in your kitchen is easier when these areas are clearly defined. 

Appropriate Cleaning Products 

Kitchen cleaning products should match a particular area and purpose: 

• Degreasers for grease and oil residue removal.
• Disinfectants (like bleach or ammonia-based products) to eliminate microorganisms.
• Sanitizers to reduce bacterial growth on food contact surfaces.

Identify and inform your staff of what type of cleaner is needed for each kitchen area. 

Personal Protective Equipment (PPE) 

Specific cleaning tasks may require personal protective equipment (PPE). Using personal protective equipment (PPE) is essential for ensuring health and safety, not only as a legal requirement but also as an ethical responsibility. Some standard PPE includes the following:

• Slip-resistant shoes used to reduce slips and falls and the risk of contamination.
• Protective eyewear and gloves when handling toxic cleaning chemicals to prevent injury or illness.

PPE loses its effectiveness if damaged or poorly maintained. To ensure optimal protection, store and care for PPE properly. If it’s no longer functional or has expired, dispose of it responsibly.

Staff Training 

Finally, make sure to train your staff on cleaning protocols and best practices. Help them feel confident in handling cleaning chemicals and equipment correctly! Educate them on the differences between sanitizing (to reduce germs) and disinfecting (to kill germs), as each requires a different approach. 

Remind staff about the importance of adhering to cleanliness standards, as failing to do so can have legal and ethical implications.