While food safety is the most important factor to consider when cleaning a commercial kitchen, there are several other reasons to keep your kitchen clean. Slip and fall accidents can be costly if the floors are slick or moist. Not only are unorganized storage rooms safety risks, but they can also result in misplaced or damaged inventory. Today, we'll look at a few cleaning strategies that can be used on a daily, weekly, and monthly basis in your facility to promote a healthy and safe working environment.
Daily:
• Clean floors and sweep walk-in refrigerators and storage areas with proper cleaning equipment.
• Wipe down walls
• Clean out sinks
• Clean the grill, griddle, range, flattop, and fryer
• Change the foil lining on top of ranges, flattops, and grills
• Wipe down and clean any other additional kitchen equipment, such as coffee makers, microwaves, toasters, and slicers
• Disinfect all prep surface areas
• Disinfect waste disposal areas and all trash cans
Weekly:
• Delime sinks and faucets
• Clean floors and drains
• Clean ovens inside and out
• Clean and sanitize refrigerator and freezer
• Boil out deep fryer
Monthly:
• Empty and sanitize walk-in refrigerator & freezer
• Wash walls and ceilings to remove any grease build up, including washing behind the hot line
• Clean and sanitize ice machines
• Empty grease traps
• Wash vent hoods
Not sure what to use to clean your kitchen equipment? No need to look further, we have everything you will need from all-purpose cleaners to food grade machine lubricant. If you have any questions, our Sales team at Cook’s would be happy to help guide you in the right direction!
