People strive for a clean kitchen, but achieving it’s not always easy. You may be a busy professional who doesn’t have time to scrub your kitchen daily, or maybe you’re unsure where to start. There are multiple products to help you with commercial kitchen cleaning. In fact, market analysis by Imarc Group shows that the global commercial kitchen cleaning sector is growing at a CAGR of 8.30% from 2022-27.
In either case, following these best practices will help keep your kitchen clean and sanitary for food safety and improve employee morale.
Best Practices for Kitchen Cleaning
Kitchen cleaning involves multiple factors to consider and take care of. That’s why you would want to take a strategic approach to kitchen cleaning. Here are some best practices you can follow for efficient kitchen cleaning.
Create a Kitchen Cleaning Schedule
As a business owner, the first step to creating a kitchen cleaning schedule is to decide what needs to be cleaned. You’ll want to consider frequency and need when deciding which tasks should be on your list. For example, if you have employees who prepare food in the kitchen, but don’t cook in it, then wiping down surfaces will probably not be necessary as frequently as it would for someone who cooks for customers every day.
Once you’ve decided which tasks should be included on your cleaning schedule, it’s essential that they’re scheduled at regular intervals so they don’t fall through the cracks or get forgotten by busy employees who may forget if they haven’t done something recently.
There are several ways in which this can happen. For instance, you can create an Excel spreadsheet with dates listed horizontally across one side. The other side should include columns labeled “Task” and “Date Completed.”
This method works well because it allows users flexibility while maintaining orderliness within their scheduling system. However, Excel isn’t necessarily designed with this type of task in mind, so users might have difficulty completing certain tasks simply because there isn’t enough space within each cell.
Hire Professional Cleaning Service Providers
Hiring a professional cleaning service provider is the best way to ensure your commercial kitchen is clean and free of harmful germs. The average cost to hire a house cleaner is about $400 – $600 for a three-day weekly cleaning schedule, but the cost of commercial kitchen cleaning can be higher. That’s why you should get it done by someone experienced.
A janitorial company can give you professional cleaners with years of industry experience, so they know what cleaning products are best for your specific needs. They also have access to specialized equipment that can help them quickly and efficiently remove stubborn stains from countertops and floors without damaging them.
It’s essential not only that you hire a janitorial company but also that you choose one with experience cleaning kitchens like yours. If not, they may not know how best to handle certain messes, which could lead them to use ineffective methods.
You can take the help of online testimonials to determine the quality of services a janitorial company offers. Since these testimonials usually come from genuine customers, they can guide you on whether to proceed with a certain company.
For instance, Renee Dove, a Google user, has added a review about Multi Clean, saying that the company has cleaned carpets for them, and they look new. Renee also went on to say that she would seek their services again. Such reviews can help you make a better decision.
You can put your cold room either indoor or outdoor, leaving more space in your kitchen for cooking and prep machines. This is ideal for sites with smaller kitchens, although if you have it outdoors it will need a weatherproof roof. Walk in chillers and cold rooms at MTCSS is focused on delivering high quality cold rooms and cold storage solutions.
Use the Right Cleaning Products
When cleaning commercial kitchens, one of the most important things you can do is use the right cleaning products. This will ensure your staff and customers are safe from harmful chemicals and contaminants.
- Use products that are safe for the environment. The chemical makeup of some cleaning products can be dangerous for our planet, so make sure you’re using environmentally friendly options when possible or at least ones that won’t negatively impact water quality or pollute air quality in your business space.
- Use products that are safe for the health of employees and customers alike. Many commercial kitchen cleaners contain harsh chemicals such as bleach which can cause skin irritation if misused. Others have been linked with asthma attacks among those who work around them regularly. For instance, sodium hypochlorite concentration can be as high as 8.25% in some bleaches, which can be harmful.
Practice Good Sanitation Techniques
Practicing good sanitation techniques is one of the most critical steps in keeping your kitchen clean and safe. According to the FDA, “good” sanitation involves cleaning and sanitizing surfaces regularly, every day if possible, but at least once every 24 hours. Additionally, CDC recommends that restaurant employees wash their hands an average of 15.7 times and change gloves 15.6 times in an 8-hour shift.
Remember that different cleaning products are designed for different purposes. Some are meant for disinfecting, while others work best as degreasers or multi-purpose cleaners. Using the wrong product on a surface like stainless steel countertops or tile floors could leave a residue inhibiting proper sanitizing later.
You should also be sure to use the right tools when cleaning. This includes sponges or towels as well as mops and brooms. It’s easy enough just grabbing whatever’s lying around when we’re busy working hard. However, this can lead us down paths where our efforts aren’t ineffective because we haven’t used appropriate materials during their creation process.
Keep Cleaning Equipment Well Maintained
You’ll need to maintain a cleaning schedule for each piece of equipment, which means you should:
- Clean and sanitize your equipment daily. If you do this, tracking what needs to be cleaned and when is easy. If something isn’t being used regularly, check it weekly or monthly instead of daily.
- Keep a log book or spreadsheet with all the information about each equipment in your commercial kitchen, including its name, brand, model number, size, and type. If there are any issues with how well something is working after being cleaned/sanitized, then there will be no question about whether or not it has been maintained properly over time.
Conclusion
In the final analysis, commercial kitchen cleaning is crucial to food safety and hygiene. You must ensure that your kitchen is always clean and sanitary, not just when inspectors come through.
