Don’t Ignore These Crucial Areas on Your Commercial Kitchen Cleaning Checklist
A commercial kitchen is a busy place, and keeping it clean can be difficult. There are numerous areas to clean, and it is critical that none of them go unnoticed. Here is a list of some key areas to concentrate on when cleaning your commercial kitchen:
• The floor is one of the most important areas to keep clean. It is not only important for food safety, but it also helps to prevent accidents. Make sure you sweep and mop the floor on a regular basis.
• The stove and oven – As two of the most used appliances in the kitchen, they must be cleaned on a regular basis. After each use, clean them with soap and water.
• The sink – Because the sink is where dirty dishes are washed, it must be cleaned every day. Make sure to scrub it with soap and water and disinfect it with bleach or another sanitizer.
• The countertops – The countertops should be wiped down after each use. This will aid in the prevention of cross-contamination between different foods.
• The refrigerator – The refrigerator should be cleaned on a regular basis because old food can spoil and cause bacteria to grow. Wipe down the shelves and doors, and vacuum the coils on the back or bottom of the fridge.
What is a Commercial Kitchen Cleaning Checklist?
A commercial kitchen cleaning checklist should include wiping down food preparation areas between tasks with an anti-bacterial cleaner, emptying bins once they are full, disinfecting waste areas, washing and sanitizing all chopping and cutting boards and surfaces, brushing and cleaning the grill and griddle, cleaning the flattop, and cleaning out fryers. A commercial kitchen cleaning checklist is important because it ensures that all areas of the kitchen are cleaned properly and prevents cross-contamination.
Waste and Grease Disposal
Waste and grease should be disposed of properly to avoid attracting pests and contaminating the food in your commercial kitchen. Here are some pointers for proper disposal:
-Collect waste in garbage bags or containers with tight-fitting lids.
-Empty garbage bags or containers into larger waste receptacles outside the kitchen area.
-Grease should be collected in a container with a tight-fitting lid and disposed of in a grease disposal bin.
-Do not pour grease down the drain because it can clog pipes and cause sewage backups.
Special Considerations for Allergies
When it comes to commercial kitchen cleaning, there are a few key areas that are frequently overlooked. Here are a few things to keep in mind when cleaning your commercial kitchen:
1. Allergens: Clean all surfaces that may come into contact with food, including countertops, cutting boards, utensils, and dishware. If you have allergic employees, make sure to plan your cleaning schedule accordingly.
2. Grease: Because commercial kitchens produce a lot of greases, it’s critical to have a good grease-removal plan in place. Make sure to clean all surfaces that come into contact with greases, such as stovetops, ovens, hoods, and exhaust fans.
3. Foodborne Illness: Clean all surfaces that come into contact with food, including countertops, cutting boards, utensils, and dishware. Pay close attention to areas where food is prepared or served, such as salad bars and buffet lines.
4. Pests: Keep an eye out for signs of pests, such as droppings or nests. If you notice any signs of pests, contact a professional pest control company right away.