Cleaning can be challenging in a bustling restaurant where service hours are long and there are large areas to clean. However, cleaning is also incredibly important in the food service industry to prevent cross-contamination for the safety of your patrons.
To make sure you cover all the nooks and crannies and maintain a high cleanliness standard, you will need a systematic cleaning process in place. To help you get started, we have put together a 10-step process that covers key areas to clean in your restaurant.
#1 Disinfect High-Touch Surfaces Frequently
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. This usually includes 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 help remove built-up grime and grease but only a disinfectant can eliminate disease-causing germs and bacteria.
Pair Cif Professional All-Purpose Cleaner with Cif Power & Shine Multi-Purpose Anti Bacteria Wipes to clean and disinfect these high-touch surfaces effectively. Experience the cleaning power of Cif All-Purpose Cleaner to remove tough dirt from surfaces and Cif Power & Shine Multi-Purpose Anti Bacteria Wipes that cleans and disinfects in one swipe.
#2 Keep Floors Clean & Grime-Free Daily
Clean dining and kitchen floors daily to get rid of unsightly shoe prints, grease and other dirt or dust which have accumulated during service hours. Clean spills immediately to prevent transfer and cross-contamination. It is extremely important for the non-carpeted restaurant floors to remain visually clean and so that germs and bacteria are not given the chance to flourish.
Try Cif Professional Floor Degreaser that is specially designed to remove deposits of grease and oil-based soils. The quick drying formula leaves your floor squeaky clean and without any sticky feeling. It is suitable for use on all water- resistant floors including, PVC, vitrified tiles, epoxy and rubber flooring.
#3 Wash and Disinfect All Kitchen Utensils after Every Use
Dishes and other frequently used cooking utensils should be washed thoroughly to remove any food or oil stains. They should be sanitised and rid of germs in order to prevent foodborne illnesses. All utensils that have touched raw food must also be properly sanitized as raw meat juices carry innumerous disease-causing bacteria that could lead to food poisoning.
Sunlight Professional Hand Dishwashing Liquid helps to remove burnt food deposition & 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.
#4 Disinfect Walk-In Refrigerators Regularly
It is important to keep your kitchen’s walk-in refrigerators clean as they are used to store all your food ingredients. In addition to arranging and organising all raw and cooked food product on separate shelves to avoid cross-contamination, sanitising the shelving units is extremely important as well. Similar to kitchen floors, the walk-in refrigerator floors should also be cleaned regularly.
#5 Clean Exhaust Hood Systems At Least Once Every 3 Months
In addition to wiping down the visible areas of your kitchen, it is imperative to conduct a deep cleaning of your exhaust plenum, ducts and roof exhaust fan. Cleaning these items will not only remove grease but also help reduce the risk of a dangerous kitchen fire. It will also help to improve ventilation, ensuring dust, dirt and germs are not circulated, which could contaminate food ingredients or cooking utensils.
#6 Clean Kitchen Walls and Ceilings Weekly
In an environment with high heat, humidity and grease, stains and grime can accumulate quickly on walls and ceiling. Ceilings can also become a breeding ground for mould and bacteria. Be sure to include walls and ceilings in your checklist when performing weekly deep cleaning to ensure the entire cooking area is clean and safe for cooking.
#7 Clean the Restaurant Toilets
Your restaurant’s restroom speaks volumes about your cleaning standards. To keep toilets fresh and protected against bacteria, daily rest room cleaning is necessary. Sanitise and disinfect toilet seats and other high-touch surfaces like soap dispensers and faucets to eradicate any disease-causing germs.
#8 Sanitise Mats and Rugs Daily
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 being a breeding ground for bacteria, you will not want to turn off customer by greeting them with a dirty and sticky mat!
#9 Change into a Clean Set of Chef’s Apron and Coats Daily
Long working hours can leave the aprons and chef coats smelling like grease and smoke. Spills and stains are also inevitable while working in the kitchen. Ensure that your service staff keeps a high level of personal hygiene by cleaning their apron and attire frequently and turning up for service in clean, stain-free uniforms.
#10 Dispose Waste with Care
Food and any litter that is left on the floor or near the dumpster can easily attract pests and vermin. They can be a headache to eradicate once they start breeding on your restaurant grounds. Kitchen staff should clean the area around the dumpster, removing debris and spills daily or as often as needed, in order to reduce chances of pest infestation. Bin liners should also be changed frequently to prevent unpleasant odours.
When performing cleaning tasks, it is advisable to be properly geared with the right tools and appropriate cleaning products to ensure effectiveness.
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