How often should a commercial kitchen be cleaned?

The average commercial kitchen requires daily cleaning and regular deep cleaning, as often as once a week. There are no excuses when it comes to keeping a clean commercial kitchen, in fact unsanitary kitchens are at risk for being shut down and heavily fined.

How often should a commercial kitchen floor be mopped?

It’s usually recommended that this is done once every 3 months, though this depends on the activity in your kitchen: if you frequently use a deep fryer you will need to clean them more often than this.

How often should kitchen be cleaned?

The simple answer is every day, after every food service. A restaurant kitchen should never be left uncleaned after it has been used. In fact, cleaning will typically be going on even during food service, particularly where pots, pans, utensils, and other kitchen items are concerned.

How often should tools and equipment be cleaned in a kitchen?

According to the Food Code, you should be cleaning your kitchen equipment at least once every 24 hours. That means cleaning your ovens, cooktops, grills, salamanders, deep fryers, ventilation systems, everything — every day. Look for cooking grease and food particles that could clog vital openings and conduits.

What is a cleaning schedule in a kitchen?

A cleaning schedule is an easy and effective way of demonstrating all equipment is regularly cleaned. It is a set of instructions that describe everything that needs to be done in order to maintain the premises in a clean and sanitary condition.

How do you clean a commercial kitchen?

Daily:

1. Wipe down walls.
2. Clean the grill, griddle, range, flattop and fryer.
3. Change foil lining on top of ranges, grills and flattops.
4. Wipe down other equipment: coffee makers, microwaves, toasters and slicers.
5. Disinfect prep area surfaces.
6. Clean beverage dispenser heads and soda guns.
7. Clean sinks.

How often should commercial floors be cleaned?

Floor areas that are constantly exposed to dirt and filth must be deep-cleaned 3 to 4 times a year. For moderate exposure, three times a year may be sufficient. For areas with little exposure, once or twice a year may be enough.

How often should a kitchen be cleaned?

What should be Sanitised regularly in a kitchen?

Cleaning kitchen items

• Dish cloths. Wash or change dish cloths, tea towels, sponges and oven gloves regularly.
• Utensils and serving dishes. Take care to keep all utensils and dishes clean before preparing food.
• Raw meat. You should not wash raw meat.
• Fruit and vegetables.
• Detergents.
• Disinfectants.
• Sanitisers.

How many times must Kitchen appliances be cleaned in a month?

The good news is, it doesn’t require much maintenance, says Maker. “Once a month would be like getting all A-pluses at Cleaning University,” she explains. “But if you clean it once every three months, you’re in pretty good shape.” In the meantime, it’s important to regularly remove expired or decaying food.

Why is there a commercial kitchen cleaning schedule?

The Commercial Kitchen Cleaning Schedule. A cluttered kitchen creates distraction, an irritation, a visual & philosophical drain on mise en place and the natural order of things in a proper kitchen. It can also pose a health or safety issue. A clean kitchen on the other hand promotes clear thoughts, focus, pride,…

Is the food safe system commercial cleaning checklist free?

From daily maintenance to annual checkups, the Food Safe System commercial kitchen cleaning checklist has listed tasks you need to do, and it’s available as a free downloadable template for your kitchen to use. Get our commercial kitchen cleaning checklist in a handy pdf, we made it so you don’t have to! Thank you for your message.

How often should I Clean my catering kitchen?

For a restaurant or catering operation, you need a very specific commercial kitchen cleaning schedule which details everything you expect to be cleaned, and when it is to be cleaned (daily, weekly, monthly, etc.)

Why do you need a kitchen cleaning checklist?

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.