People enjoy eating out. Millions of people report visiting a full-service restaurant in their lives, while millions of others have eaten at a fast food joint. Additionally, many buildings have their own cafeterias and food preparation areas or commercial kitchens. With so many people interested in dining out, these commercial kitchens need to be kept clean. This is because bacteria make kitchens their breeding grounds – and a dirty commercial kitchen also keeps customers at bay, no matter how delicious the food is. Restaurant deep cleaning is a must.
Restaurant and business owners look forward to hiring restaurant kitchen cleaning services to handle their cleaning chores so they can focus on other important aspects of their businesses. However, before hiring a kitchen cleaning service, business owners should educate themselves on the subject. Here is a quick primer on commercial kitchen cleaning.
Commercial Kitchen Cleaning Service Best Practices.
- Wash first, then disinfect. Washing is the removal of oil, grease, and other food residues, whereas disinfecting is the proper sanitization of an area, etc., to keep it bacteria-free.
- Dry all cutlery, crockery, and glassware before storing it, as moisture allows bacteria to grow and thrive. All of the items should be thoroughly washed and dried with a clean cloth.
- Cleaners should be kept in a separate area away from the food preparation area, and chemicals should be kept on a shelf.
- A separate closet is ideal for storing restaurant kitchen cleaning supplies and chemicals.
- Clean dish rags and towels should be used for cleaning or by kitchen staff. Keep them clean at all times.
Easy Kitchen Cleaning Tips
- Train employees on proper cleaning techniques and make sure that all employees are aware of standard operating procedures.
- Make a cleaning checklist for daily, weekly, and monthly cleaning and have everyone follow it.
- Professional restaurant kitchen cleaning services have specialized equipment for the job. Kitchen staff should also learn how to clean the equipment so that there is no dirt or risk of illness.
- Implement simple tasks first, such as throwing out the trash, removing any trip hazards, and wiping the surfaces and floors during and after each shift.
- Regularly sanitises cleaning equipment and supplies such as mops, rags, and towels. You can also include staff uniforms and aprons on the list.
- Use cleaning procedures in accordance with industry regulations. Use only approved products.