Mon. Nov 23rd, 2020

Using a cleaning checklist for your commercial kitchen keeps your facility in top shape and helps employees follow a consistent cleaning schedule. Without this, important tasks are easily missed, which could cost you when your business is visited by a local health inspector.

We’ve put together a comprehensive checklist below, but staff should take care of routine tasks throughout the day, including: wiping down prep areas between tasks; always wiping down the grill between cooking different types of meats; switching cutting boards in between tasks; changing sanitizing water and rags frequently; and emptying trash bins when they’re full.

Here are some other commercial kitchen cleaning tasks to add to your daily, weekly, and monthly checklists.

Download the Checklist (PDF)

Daily Kitchen Cleaning

  • Change foil linings of grill, range, and flattop
  • Disinfect prep surfaces
  • Wipe down and clean your grill, range, flattop, and fryer. Don’t forget to clean behind and underneath as well
  • Wash can opener
  • Wash meat slicers
  • Wipe down walls wherever there are splashes
  • Mop floors
  • Wash beverage dispenser heads in soda fountains
  • Disinfect waste disposal area to prevent pests and the spread of bacteria; mop floors around cans, and wash the exterior and interior of each can
  • Run hood filters through the dishwasher

Weekly Kitchen Cleaning

  • Wash and sanitize walk-ins
  • De-lime sinks and faucets
  • Clean ovens, including the walls, sides, and racks
  • Use drain cleaners in floor drains

Monthly Kitchen Cleaning

  • Clean coffee machine
  • Empty grease traps
  • Clean ice machine (can be done every several months)
  • Clean refrigeration coils to remove dust
  • Wash walls and ceiling to remove grease buildup
  • Wash behind hot line to prevent clogs
  • Clean and sanitize freezers
  • Change pest traps
  • Wash vent hoods (can be done every several months)

Also consider hiring a professional commercial kitchen cleaning that uses state-of-the-art cleaning and disinfecting equipment and environmentally-friendly techniques, to help create a cleaner and safer kitchen and work environment. Additionally, the cleaning company should practice hygienic cleaning by using a combination of techniques and tools to remove soils and germs, such as color-coded microfiber cloths for surface cleaning, which are 99 percent more effective than traditional cloth at capturing and removing soil and germs.

Maintaining a clean and healthy facility – starting at the back-of-the-house – will keep your employees safe and your customers coming back.

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