Restaurant kitchen cleaning tips

26 November 2013

When the end of the day arrives people can be understandably less productive than they are each morning. This can easily become a reason for a less than enthusiastic cleaning routine performance by staff.

To keep true to the health regulations and codes for commercial kitchens and their safety, you should make sure that you check on proper hygiene. Follow these tips to ensure your employees meet these requirements:

1) Ensure the floor drains of your kitchen are always clean and unobstructed, allowing proper water flow. This may take a lot of work and regular attention, but it is one of the first and most vital steps in keeping a clean kitchen.

2) Kitchen floors around restaurants are usually covered with ceramic tiles or quarry, but they should also be sealed with an anti-slip coating to prevent accidents and slip-and-fall scenarios. Sealing it will also help to keep it sanitary as well, – the extra layer of coating will work wonders in keeping the dirt and bacteria off the hard to reach spots of your floors.

3) You should ensure floor care is done before the cleaning of the food processing equipment. This will help keep the dust and debris from the floor away from the workstations and the cooking equipment, making the place as sanitary as possible.

4) If your staff happens to use buckets and mops, you should remind them that they should clean them on a daily basis. They should also sanitise them so they won't drag contaminants from one room to the other. This is a mistake that is often made by a lot of people working in this industry so make sure you're not one of them.

5) Use a squeegee to quickly move water and other liquids around to the drains so the rooms will dry out much faster than usual. This can also be used with a different squeegee to dry out counters and other surfaces that need cleaning.

6) Buff floors at least once a week with a good buffer. This will help loosen any soils and remove the oils that build up on the floors. If you can work with it, you should use a floor machine that fits the kitchen, preferably a smaller one so you could maneuver more easily around objects inside the room.

7) All mops, chemicals, buckets and squeegees should be stored overnight in a closet. You could use shelves or even racks to store them away from the floor. This will keep them clean and it will also keep them away from any pests that might appear. You should also make sure the kitchen mats are also cleaned on a regular basis.

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