Tips on Keeping a Commercial Kitchen Clean - Cenza+

Tips on Keeping a Commercial Kitchen Clean



Did you know that a kitchen sponge can hold 54 billion bacteria per cubic centimeter? Some of the most common kitchen bacteria include E. coli, norovirus, salmonella, and hepatitis A.

Not only are these bacteria gross, but they also can make your employees and customers sick. To reduce the risk of foodborne illness, you should keep your commercial kitchen spotless.

Are you looking for tips to keep your commercial kitchen clean? If so, keep reading to learn about commercial kitchen best practices.

Install Hand Washing Stations

One of the most important steps to keep your commercial kitchen clean is to install enough hand washing stations for your employees. Your employees should wash their hands anytime they touch raw meat, eggs, seafood, change tasks or touch anything that could contaminate their hands..

Your employees should also understand the importance of hand washing after using the restroom, blowing their nose and anytime their hands become dirty or contaminated. Your hand washing station should include a sink with warm water, soap, paper towels or a hand dryer, a trash can and a sign with instructions how long to scrub and wash their hands. The handwashing sink should be able to produce 100F degree water in about one minute.

Create a Cleaning Routine

To keep your kitchen clean, you should create a cleaning routine that your employees follow daily, weekly, monthly, quarterly, biannually and yearly. Cleaning every day will reduce dirt, food residue and bacteria in the kitchen which will help you to pass a food health inspection. Sanitation is one of the top violations and a CDC risk factor.

Your daily cleaning routine should include cleaning the fryers, grills, tables, utensils, floor mats, chef coats, aprons, towels and much much more. You also should sanitize all surfaces, sinks, floors, prep tables, and cutting boards after cleaning.

Use the Right Cleaning Products

If you use the wrong cleaning products in your commercial kitchen, they may be ineffective at removing the type of debris and oils generated by the food. Make sure you use proper cleaning products for your floors, surfaces, and fryers. There are different chemicals for different surfaces and debris.

When sourcing your cleaning products, look for ones that are non-toxic and good for the environment. You also should have all the essential cleaning equipment, such as brooms, squeegee, deck brush, towels, and mops.

Schedule Deep Cleanings

While having a daily cleaning schedule is critical, dust and germs can gather in places you don't clean every day. You should schedule a deep cleaning every couple of weeks for your commercial kitchen. Have a cleaning party with pizza at the end of the night!

Deep cleaning should include cleaning behind kitchen equipment, scrubbing the freezers, and sanitizing the ice machine. Not only will cleaning your equipment reduce bacteria, but it also can make your equipment last longer.

Clean as You Work

One of the easiest ways to keep your commercial kitchen clean is to clean as you work. Once your chef finishes preparing chicken, have them wash their hands and clean all surfaces and utensils.

If your waitress spills soda on the counter, have them wipe it up before moving on. Clean as you go throughout the day helps to reduce germs and make the kitchen easier to clean at the end of the night.

Are You Ready to Keep Your Commercial Kitchen Clean?

Keeping your commercial kitchen clean is essential to prevent foodborne illness. Some of the best commercial kitchen cleaning tips include installing hand washing stations, creating a routine, and using the proper cleaning products. After cleaning, don't forget to sanitize!

Was this article on having a well-maintained kitchen helpful? If so, check out our food safety training classes so that you can learn how to maintain a safe and healthy kitchen.



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