Cleaning can be challenging in every restaurant where service hours are long and there are large areas to clean. Cleaning is incredibly important in the foodservice industry to prevent cross-contamination for the safety of your patrons.
To make sure you get to all the nooks and crannies and maintain a high hygiene standard, you will need to put an essential establishment cleaning checklist in place.
To help get you started, we have put together a 10-step process for keeping key areas in your restaurant clean.
Regular cleaning and disinfection of all visible surfaces, especially surfaces that diners and kitchen staff frequently come into contact with, can help prevent germ and bacteria build up.
These areas usually include food surfaces within the kitchen like refrigerators and kitchen tables and those in the dining area like doors, chairs and dining tables.
A good cleaning product will clean these heavily soiled and greasy surfaces and using a good disinfectant will eliminate germs and bacteria.
Clean dining and kitchen floors daily to get rid of shoe prints, grease and other dirt or dust which collect during service hours.
Clean spills immediately to prevent transfer and cross-contamination.
It is important for the non-carpeted restaurant floors to remain visibly clean and to ensure that germs and bacteria are not given the chance to flourish.
Dishes and other frequently used cooking utensils should be washed thoroughly to remove any food or oil stains. They should be sanitised to rid them of germs in order to prevent foodborne illnesses.
Sunlight Dishwashing Liquid helps to remove burnt food deposits and tough grease without leaving any residue. It helps in the effective removal of grease and food residues from tableware, pots, pans and other kitchen utensils. It is also suitable for other surfaces such as kitchen and table tops.
It is important to keep your kitchen’s walk-in refrigerators clean as they are used to store all your food ingredients.
As well as arranging and organising all raw and cooked food products on separate shelves to avoid cross-contamination, sanitising the shelving units is also extremely important.
The walk-in refrigerator floors should be cleaned regularly.
In addition to wiping down the visible areas of your kitchen, you must conduct a deep clean of your exhaust plenum, ducts and roof exhaust fan.
Cleaning these areas will not only remove grease but will also help reduce the risk of a dangerous kitchen fire. It will also help to improve air flow, ensuring that dust, dirt and germs are not circulated.
In a hot, humid and grease-prone environment, stains and dirt can collect quickly on walls and ceilings, which can also soon turn into mould and bacteria.
Be sure to include walls and ceilings when performing weekly deep cleaning to ensure the entire cooking area is clean and safe for cooking.
To keep toilets hygienic, daily restroom cleaning is essential. Sanitise and disinfect toilet seats and other high-touch surfaces like soap dispensers and taps to remove any disease-causing germs.
Domestos Multipurpose Thick Bleach eradicates all stains and odours quickly and effectively so your customers can enjoy a clean and fresh bathroom.
If you have placed mats and rugs at the front of your restaurant to help reduce dirt and dust brought in by guests, it is also important to vacuum and clean them daily.
Apart from collecting bacteria, dirty and sticky mats will also scare away your customers.
Long working hours can leave the aprons and Chef coats smelling like grease and smoke. Spills and stains are also unavoidable while working in the kitchen.
Ensure your service staff maintain a high level of personal hygiene by cleaning their aprons and clothing frequently and arriving for service in clean, stain-free uniforms. Try Omo Auto Washing Powder or Skip Auto Washing Powder for fresh, spotless aprons and coats.
Food and any litter that is left on the floor or near the rubbish bins can easily attract pests, which can be difficult to exterminate.
Kitchen staff should clean the area around the bins, removing debris and cleaning up spills daily, or as often as needed, to reduce chances of pest infestation. Bin liners should also be changed often to prevent unpleasant odours.