Keeping your kitchen clean is all about safety, hygiene, and following food regulations. You run a small cafe or a large restaurant, so you must stay on top of cleaning tasks to protect your team, your customers, and your business.
This simple guide provides easy-to-follow commercial kitchen cleaning tips, schedules and checklists for daily, weekly, and monthly tasks. It helps you stay organised, kitchen quality cleaning using always inspection-ready and meets the food safety standards approach.
Let’s get into the best practices and get your kitchen perfect and safe for everyone.
Key Takeaways:
- Why a “mostly clean” commercial kitchen isn’t safe
- In-house vs hiring pros for commercial kitchen cleaning
- Ready-to-use checklists for commercial kitchen cleaning
- A quick tip for commercial kitchen cleaning
- Things to consider before starting commercial kitchen cleaning
- Start your commercial kitchen cleaning in 7 days (and show the results)
Why A “Mostly Clean” Commercial Kitchen Isn’t Safe
Most kitchens already work hard and look tidy, but there still there is something they might overlook that makes them not eligible to be an industry-approved restaurant or successful cattery business.
However, the small gap comes from little actions that are easy to forget when everyone is busy, affecting kitchen hygiene and creating risks.
What might they be overlooking is here to describe:
#01 – Not cleaning in the right order: Spraying germ-killer on top of dirt prevents it from reaching the germs underneath.
Solution: Clean in the right order: First, wipe away crumbs, grease, and dirt. After that, spray the germ-killer. If you spray on top of dirt, the spray cannot reach the germs hiding underneath. This is one of the essential commercial kitchen cleaning tips to prevent cross-contamination and ensure safety.
#02 – Wiping too soon: Germ-killers need time to work and wiping too early leaves germs behind.
Solution: Let the spray sit for a bit: Germ-killers need time to work. The label says how many minutes it should stay wet (like 1–5 minutes). If you wipe too soon, the germs may still be there, even if it looks clean. This step is crucial for sanitising surfaces and preventing allergen control issues.
#03 – Neglecting high-touch surfaces: Fridge handles, microwave buttons, drawer pulls, taps, and switches can carry germs even if they look clean.
Solution: Don’t forget the things people touch a lot: Fridge handles, microwave buttons, drawer pulls, taps, and switches. Often look fine but carry germs because they get touched all day.
These touchpoints are key to ensuring staff hygiene practices and food safety.
Your kitchen will be tidy, properly clean and safe, meeting all commercial kitchen cleaning tips.
Schedule, Rota, Checklist, Logbook: What’s What
When it comes to commercial kitchen cleaning tips, keeping everything organised is crucial. Here’s what each document does:
- Schedule = When: Shows if jobs are done daily, weekly, or monthly.
- Rota = Who: Specifies which person does each job.
- Checklist = What/How: Lists the job, the product to use, and how long to leave it.
- Logbook = Proof: Staff write the date and their initials to show it was done.
Note: Keep all four simple and put them where staff can see them. These documents are vital for due diligence records and audit-readiness.
UK Rules You Must Follow (FSA, HSE/COSHH, HACCP)
To maintain a clean and compliant kitchen, always follow these UK guidelines:
- FSA / HACCP: Clean in two steps. First, wash off dirt, then disinfect. Keep short records to prove compliance with food safety standards.
- HSE / COSHH: Store chemicals safely, wear PPE if needed, and always follow the Safety Data Sheet (SDS).
- EHO checks: Inspectors like to see clear cleaning steps, correct contact times, and basic records. They’ll also check if your cleaning aligns with food hygiene regulations like the Food Hygiene (England) Regulations 2013.
Who Does What (Roles and Ownership)
Assigning roles and responsibilities ensures every area of your kitchen gets cleaned properly:
- Open: One team member sets up and sanitises prep areas, checks handles and switches.
- Mid-shift: Another does a quick wipe of touchpoints and refills cleaning bottles.
- Close: End-of-day person finishes the deeper clean and signs the logbook.
- Weekly/Monthly: Supervisor or contractor handles big jobs like canopies, grease traps, and then reviews the logs for compliance with due diligence records.
Tools and Chemicals That Work
For effective commercial hotel kitchen cleaning, use the right tools and chemicals:
- Colour coding: Different cloths, mops, and boards for raw vs ready-to-eat food. Helps prevent cross-contamination.
- Microfibre cloths: Pick up more dirt than cotton cloths, making them great for kitchen equipment cleaning.
- Food-safe disinfectant: Use the right mix as per the instructions on the label or in the Safety Data Sheet (SDS) and let it stay wet for 1–5 minutes to ensure effective disinfection and sanitisation.
- Small brushes: Great for tricky spots like seals and gaskets.
- Timers/labels: Remind staff of correct wait times and dilution for proper contact time.
Expert Quote:
“Clean first, then leave the disinfectant wet for the time on the label. Simple, small habit, big difference.”
In-house vs Hiring Pros for Commercial Kitchen Cleaning
Many kitchens choose to keep cleaning in-house. Staff do daily and weekly jobs like wiping counters, washing dishes, and mopping floors. While it can save money, the challenge is ensuring all cleaning steps are done with dedication. For example, staff may not always use the right cleaning products, or they might rush through tasks during peak times.
Professional cleaners bring trained experts who know the rules and use the right tools. They handle tough cleaning jobs, like ovens, extractors, grease traps, and drains, far better than a quick wipe-down. They also keep records, which are helpful when an Environmental Health Officer (EHO) inspects. Hiring pros can cost more, but it helps prevent issues like equipment breakdowns, poor food hygiene ratings, or fire risks from grease build-up.
Many businesses use a mixed approach: staff handle the daily cleaning, and professionals come in for deep cleaning, such as for commercial kitchen cleaning tips related to ovens, fryers, and deep fryers. This keeps the basics covered and tackles harder tasks.
Ready-to-use Checklists for Commercial Kitchen Cleaning
Here is a simple, ready-to-use checklist for commercial kitchen cleaning, broken down into daily, weekly, and monthly tasks to maintain a clean kitchen.
Daily Tasks (Open, Mid-shift, Close)
These tasks should be done every day to ensure the kitchen stays clean, hygienic, and safe for food preparation.
Opening Tasks:
- Sweep and mop the floors with appropriate floor care supplies.
- Wipe down walls and surfaces to remove any splashes or spills.
- Refill soap dispensers and replace empty paper towel rolls.
- Clean small equipment like coffee makers, microwaves, and toasters.
- Clean the soda dispenser heads and tips.
- Change the foil lining on the ranges, grills, and flattops.
- Disinfect food prep areas using surface sanitising chemicals.
- Wash utensils, smallware, flatware, and glassware. Let them air dry.
- Sweep the walk-in refrigerators and storage areas.
- Clean grills, griddles, ranges, and fryers (don’t forget underneath the equipment).
- Take out trash and recycling, and disinfect the waste disposal area.
- Clean the sinks and wash rags, towels, aprons, and uniforms.
Mid-shift Tasks:
- Wipe down the counters and surfaces again to keep things clean during service.
- Check and clean any equipment as needed.
Closing Tasks:
- Sweep and mop the kitchen floors one last time.
- Deep clean ovens, grills, fryers, and any heavy equipment.
Weekly & Deep Clean
Weekly cleaning focuses on areas and equipment that need more attention than daily cleaning provides. This helps maintain the kitchen in top condition and ensures everything is running smoothly.
- Wash and disinfect walls and ceilings if needed to remove grease.
- Clean beverage dispensers and soda fountains thoroughly.
- Remove lime build-up from faucets and sinks.
- Use drain cleaner to clean the floor drains.
- Clean ovens, including the walls, door, and racks.
- Clean and disinfect anti-fatigue mats.
- Wash any shelves, storage racks, and prep tables thoroughly.
- Wash and sanitise the walk-in refrigerators and freezers.
- Deep clean the deep fryer (boil out).
Monthly/Quarterly Checks
These checks are done once a month or quarterly to ensure that no areas are overlooked and to keep up with regular maintenance. These tasks are important for long-term kitchen health and to avoid bigger issues.
- Clean and sanitise the freezer.
- Clean refrigerator coils to remove dust and dirt.
- Empty grease traps and clean them.
- Clean and sanitise the ice machine (every 6 months).
- Clean all vent hoods and exhaust fans (every few months).
- Wash windows, doors, and light fixtures.
- Clean behind the hot line and deep clean hard-to-reach areas to avoid clogs.
- Check and replace pest traps if needed.
- Wash the walls and ceilings thoroughly to remove grease buildup.
- Deep clean and sanitise the restrooms.
- Run cleaning and sanitising chemicals through coffee machines to remove grime.
Paperwork You Need for Commercial Kitchen Cleaning
When it comes to commercial kitchen cleaning, paperwork is essential for keeping track of what’s been done and when. This helps you prove that your kitchen is regularly cleaned, which is important for food safety and inspections. There are a few key documents you need:
- Cleaning schedules: These show what tasks need to be done daily, weekly, and monthly.
- Sign-off sheets: Staff should write their initials and the date when they complete a task. This proves that cleaning was done on time.
- Cleaning logs: These are records of what areas or equipment were cleaned, what cleaning products were used, and how often cleaning happened.
- COSHH records: If you use chemicals for cleaning, you must store these records to show how chemicals are used and kept safely.
Things to Consider Before Starting Commercial Kitchen Cleaning
Before jumping into commercial kitchen cleaning, there are a few things to think about to make sure the cleaning process goes smoothly:
- Kitchen size: Larger kitchens might need extra staff or professional cleaners.
- Peak hours: Avoid cleaning during busy hours. Clean during quieter times to reduce disruptions.
- Staff training: Ensure your team knows the cleaning steps and how to handle cleaning products safely.
- Cleaning tools: Make sure you have the right equipment, like cloths, mops, and cleaning chemicals.
- Health and safety regulations: Follow guidelines set by the FSA, HACCP, and COSHH to keep everything safe and hygienic.
A Quick Tip for Commercial Kitchen Cleaning
Here’s a quick tip to make commercial kitchen cleaning easier: colour-code your cleaning tools. Use different coloured cloths, mops, and brushes for raw foods and ready-to-eat areas. This helps prevent cross-contamination and keeps your kitchen cleaner. It’s a simple step that can make a big difference in keeping everything safe.
Start Your Commercial Kitchen Cleaning in 7 Days (and Show the Results)
If you’re ready to improve your commercial kitchen cleaning, you can start in just 7 days. Here’s a simple plan:
- Day 1: Audit your current cleaning system and find areas that need improvement.
- Day 2–3: Set up your cleaning schedule and assign tasks.
- Day 4: Train your staff on the new plan and make sure they understand their responsibilities.
- Day 5–6: Start following the new schedule. Keep track of tasks to make sure they’re done on time.
- Day 7: Review everything and adjust if needed.
At the end of the week, you’ll have a solid, easy-to-follow cleaning system that helps keep your kitchen safe and clean.
7-Day Plan for Commercial Kitchen Cleaning
Here’s a 7-day plan to help you get started with commercial kitchen cleaning:
- Day 1: Take a close look at your current cleaning process. Identify what’s working well and what needs improvement.
- Day 2: Set up a cleaning schedule that covers daily, weekly, and monthly tasks.
- Day 3: Train your team on the new schedule and cleaning methods.
- Day 4: Begin following the schedule and make sure everyone knows their tasks.
- Day 5: Continue cleaning according to the schedule. Check that everything is being completed as planned.
- Day 6: Monitor the process and make adjustments where needed.
- Day 7: Review your cleaning system. Make sure everything is running smoothly and set up a plan for future audits.
By the end of 7 days, your kitchen will be cleaner and safer, and you’ll have a plan in place for regular maintenance.
What to Track (KPIs & Audits for Commercial Kitchen Cleaning)
To measure the success of your commercial kitchen cleaning, track a few important things:
- Task completion: Are the daily, weekly, and monthly cleaning tasks being done on time?
- Cleaning quality: Check if surfaces and equipment are truly clean. You can use ATP testing (to measure cleanliness) or visual checks.
- Staff adherence: Are staff following the cleaning schedule? Are tasks being completed as planned?
- Inspection readiness: Keep track of any inspections and how well your kitchen passes them. Did you meet all the cleaning requirements?
Tracking these things will help you see where improvements are needed and prove that your cleaning system is working.
Work with Innovative Cleaning Services
If you want to make your commercial kitchen cleaning even easier, consider partnering with Innovative Cleaning Services. We offer professional cleaning solutions that are tailored to meet your kitchen’s specific needs. Our team follows food safety standards, uses the right tools, and ensures your kitchen passes inspections. By working with us, you can free up your staff to focus on food prep while we take care of the cleaning, keeping your kitchen safe, clean, and ready for service.
Disclaimer
This guide is for general information only and is not a substitute for a specific cleaning plan tailored to your kitchen’s needs. Always follow the manufacturer’s instructions for cleaning products, and make sure you comply with local health and safety regulations. If you’re unsure about any part of the cleaning process, it’s a good idea to consult with a professional cleaning service or your local health authority.
FAQs
How often should we deep clean a commercial kitchen?
Deep clean at least monthly or more often if needed, focusing on equipment, vents, hoods, and hard-to-reach areas.
Sanitising vs disinfecting: What’s the difference in UK kitchens?
Sanitising reduces germs to safe levels, while disinfecting kills more germs completely. Both are necessary for food safety in UK kitchens.
What do EHOs check most often?
EHOs check cleaning records, food prep areas, equipment cleanliness, waste disposal, and staff hygiene practices during inspections.
Do we need separate cloths/mops for raw and ready-to-eat?
Yes! Colour-coded cloths and mops prevent cross-contamination between raw and ready-to-eat areas, ensuring food safety.
What paperwork proves due diligence?
Cleaning logs, sign-off sheets, COSHH records, and a cleaning schedule show that cleaning tasks were done correctly and on time.
How do we check if cleaning really works?
Use ATP (adenosine triphosphate) swabs, visual checks to spot dirt. These tools confirm surfaces are clean and safe.
Conclusion
A well-maintained and clean kitchen is essential for food safety, compliance, and the smooth running of your business. By following a structured commercial kitchen cleaning schedule, using the right tools, and keeping detailed records, you can ensure that your kitchen meets all health standards and is ready for inspections.
