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Tips To Help Keep A Commercial Kitchen Clean

Every commercial kitchen is required to maintain the highest levels of cleanliness and hygiene at all costs. According to data published by the Centers for Disease Control and Prevention, restaurants contribute to more than 50% of all reported foodborne outbreaks today. This makes proper hygiene essential in all restaurants to improve customer satisfaction and protect the public from food poisoning, among other hygiene-related conditions.

Keeping your commercial kitchen clean at all times can help reduce the risk of disease outbreaks from the foods you serve, in addition to ensuring it conforms with all safety and health regulations. The best ways to do this include keeping all kitchen surfaces, appliances, and products clean. Here are a few smart tips and tricks on how to keep your kitchen sparkling clean all through the day.

1.      Inspire Employees To Wipe Down Surfaces As They Work
Leading by example is the first step to getting everything done the way you like it. Show your employees to wipe down all kitchen surfaces as they work. Kitchen countertops are notoriously known to attract bacteria and all forms of dirt. Left unchecked, your worktop will be overflowing with germs and dirt, all of which build up as time goes by. Clearing and wiping the worktops as you work however, reduces the risk of dirt and germ buildup leaving your kitchen clean and hygienic. PVC coving makes keeping on top of your kitchen cleaning easy.

Ask your employees to follow suit by ensuring their work spaces are wiped clean as they go on with their duties. Train them to be responsible enough to take the dustbins out of the kitchen once full and remove storage bins, cutlery, and other items from the surface, disinfect and wipe the entire area down. It would also be advisable to let the disinfectant dry off before putting the removed things back.

Create a checklist of tasks specific to keeping the kitchen clean. The list should define what surfaces to be cleaned, disinfect the sink and oven, and when the dishwasher should be emptied. Ensure everyone follows the checklist to the letter to prevent the likelihood of germs/dirt building up in the kitchen area.

Make sure the floor is wiped clean every day. One of the best ways to do this is to encourage staff members to sweep the floors, underneath appliances, and around corners first using long/deep-bristled brush before mopping the surfaces and floors. Sweeping helps catch all crumbs that might have dropped on the floor. Making this a part of their routine will make it easier to keep the kitchen clean hence maintain the required hygiene levels.

2.      Put Different Members Of Staff In Charge Of Various Sections
Nothing works better than delegating tasks to specific persons. Make it known that everyone will be responsible for keeping their work area clean. Designating cleaning tasks to specific individuals based on their stations also makes it easier to get everything under control in case of a kitchen incident.

Assign specific individuals to be in charge of loading and emptying the dishwasher and keeping it clean at all times. They also need to understand that it (the dishwasher) should be set at the highest temperature for thorough sanitation. All items covered with grime should be rinsed off first with running water before placing them in the dishwasher. Doing so ensures the utensils don’t stain easily. putting grimy utensils in the kitchen also increases the risk of clogging an inefficiency in subsequent runs.

The kitchen sinks are one of the magnets for grime, bacteria, and other types of germs. You thus need to make the sink uninhabitable for these nasty germs by using a disinfectant or an all-purpose cleaner to kill and wash them away. Appoint a few kitchen staff to be responsible for keeping the kitchen sink clean and free of any blockage. Pouring boiling water into the sink can help remove greasy and oil residues from the sink, reducing the sink’s chances of getting blocked.

3.      Schedule Monthly Deep Cleans
Preventative kitchen maintenance and deep cleans are essential for the smooth running and to prevent a hygiene nightmare. While a daily clean is vital in keeping the kitchen area clean, there are areas where only a professional cleaner can reach and clean effectively. That said, you need to have the kitchen cleaned professionally at least once monthly. A good professional cleaner will help clean everything from the countertops, pans, under the sinks, the refrigerator, kitchen cabinets, shelves, and drawers. You could also have the employees do deep cleans using soapy water to clean shelves, drawers, doors, and handles to prevent germs from spreading.

Implementing good kitchen cleaning policies will go a long way in keeping your restaurant and kitchen clean. Your staff should not just focus on preparing meals but also strive to ensure their work environment is as clean as possible. Working together, hand-in-hand will make the process much easier and more manageable. It is with a clean kitchen that you will notice greater returns on investment and happier customers.

Andy
the authorAndy

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