Every month, you must perform deep cleaning and disinfection tasks throughout your commercial kitchen to eliminate dust and bacteria that remain in the space. Spreading these tasks over the month can help you stay on top of them. Empty and disinfect ice machines. Following a checklist for cleaning a commercial kitchen can be overwhelming, especially if you have a limited number of staff.
Monthly cleaning will take longer than daily or weekly cleaning, so planning ahead is essential. To make cleaning your kitchen a little easier, create a list of cleaning tasks and keep it handy during the cleaning process to make sure you don't miss any. Each restaurant will have a slightly different commercial cleaning list; a takeaway sandwich shop requires a different process than a family pizza place. These inspections evaluate kitchen cleanliness and hygiene, food handling and storage, and general compliance with food safety regulations.
Rigorous cleaning and disinfection help kill bacteria, preventing a variety of foodborne and contact-borne illnesses. At the end of each week, you should take the time to thoroughly clean appliances and equipment, and to check for any hard-to-reach or easily forgotten places. Their award-winning line of natural cleaning and garment care products is a careful combination of science and aromatherapy to create a natural product that's better for your home and the environment. Make a list of all your cleaning needs and then divide them into daily, weekly and monthly tasks.
In addition, tools such as scrubbing brushes, sponges, mop buckets, and microfiber cloths are needed to clean surfaces, floors, and equipment. Key tasks include inspecting ovens, fryers and refrigerators for wear, cleaning grease traps, and ensuring adequate ventilation to avoid the risk of fire. Some essential cleaning products include degreaser, all-purpose cleaner, disinfectant and stainless steel cleaner. If you're looking for ways to improve your restaurant's cleaning process, a checklist is a simple solution and affordable.
