Maintaining a clean commercial kitchen is essential to food safety. It also protects customers and reduces the risk of health code violations that lead to fines or closure. Contact Commercial Kitchen Cleaning New Haven CT for professional help.

Kitchen staff often have a busy schedule of cleaning and sanitizing duties throughout their shifts, but there are several areas that require yearly, monthly, or weekly cleaning and sanitizing. These include:

A commercial kitchen floor inevitably collects food particles, grease and liquids. Without regular cleaning, the floor can become a slip hazard for staff and a host for harmful bacteria and mould. To ensure hygienic conditions, the floor coverings must be durable and easy to clean.

Flooring materials used in commercial kitchens are usually vinyl, linoleum or tile. These floors are easy to clean, and the surface can be made anti-slip. Alternatively, rubber mats can be placed throughout the kitchen to soak up spills and reduce slippage. These mats can then be cleaned regularly, either in the course of daily wash-downs or as part of the weekly deep cleaning.

The ideal kitchen floor has very few seams, nooks and crevices where bacteria can accumulate. In addition, the floor should be heat-resistant to withstand hot cooking equipment, steam from sinks and washing stations and thermal shock caused by sudden temperature changes.

Many kitchens have water drains installed, which help to keep cleaning solutions from forming puddles that can trap dirt or grease. Kitchens with stained concrete floors can also benefit from a sealant that protects the stain and prevents it from wearing away.

In the case of tile floors, a commercial kitchen cleaning company can use a high-grade product formulated to work on kitchen surfaces. General-purpose cleaners, such as bleach or laundry detergent, can be harmful for kitchen floors because they leave behind a filmy residue that makes tiles slippery.

A thorough mopping and degreasing of the floor can be expected to take place every day, ideally before food preparation begins. The first step in preparing the floor for this process is sweeping or vacuuming to remove any loose food particles or debris.

Countertops

Countertops in a commercial kitchen are hotbeds for bacteria growth, especially when they’re not cleaned regularly. They should be wiped down multiple times throughout the day to remove grease and other debris. These surfaces should also be disinfected with a food-safe sanitizer to prevent the spread of germs and disease. During cleaning, it’s important that all staff members wash their hands thoroughly and frequently, as germs can be spread from one person to another through contact with the skin.

The best countertops for a commercial kitchen are made from hygienic, durable materials that can withstand heavy use and heavy demands. Quartz is up high on the list of preferred countertop material because it’s non-porous and resistant to bacteria, fungi, and other contaminants. Granite is another popular choice for commercial kitchens, but it needs to be properly sealed or it can develop fissures and pitting that may harbor harmful bacteria and germs.

Laminate is a budget-friendly option that resists stains and heat damage. It’s also easy to clean and disinfect, which is ideal for busy commercial kitchens. Another popular kitchen countertop is stainless steel, which can be wiped down with a mild cleaner and sanitizer to maintain its appearance and cleanliness. Some brands of stainless steel have antimicrobial properties, such as Bacoban, which make it even easier to maintain a clean and hygienic kitchen environment. Regardless of the type of countertop you choose, it’s important to establish a comprehensive cleaning schedule and checklist that your staff will follow regularly. This will ensure that all areas of the commercial kitchen are consistently cleaned, sanitized, and maintained to prevent cross-contamination and reduce the risk of contamination and foodborne illnesses.

Sinks

Sinks are another high touchpoint in a commercial kitchen, and they need to be cleaned thoroughly every day after food service. Scrub the sink surfaces with non-toxic cleaner and rinse clean afterward. Dry the sinks with a microfiber cloth to avoid water spots.

Separated prep, dishwashing and hand sinks are a common feature in commercial kitchens to adhere to strict health codes and minimize the risk of cross-contamination. However, in households, practicality and space constraints often lead to single sinks serving multiple purposes. To ensure your kitchen complies with local codes and standards, invest in a durable 3-compartment stainless steel sink from Raimac Industries.

Each day after work, scrub the sinks with a sponge and a non-toxic cleaning formula. Rinse and dry each day to prevent water spots, streaking or discoloration. Staining can occur on stainless steel sinks from oil, soap, minerals and other contaminants. Make sure your cleaning products include a mild abrasive powder, like baking soda, to remove stubborn stains from the sink surface. For a deeper clean, mix a paste of lemon juice and cream of tartar and scrub. Rinse the sink thoroughly and wipe dry with a towel.

Sanitizers are a must for food preparation areas, but they can also be a danger to employees and patrons when a sanitizer is overused. Follow the directions on your sanitizer to use only the amount recommended for the area you are working in. Overuse of sanitizer can lead to a build-up on equipment, counters and floors that makes it difficult for workers to move about the kitchen safely. The more sanitizer you use, the more it will wear away at your floors and grout, making them dull and slippery.

Equipment

Commercial kitchens are busy, crowded environments that produce messy foods. Those food particles and cooking grease can build up on surfaces and equipment to create discoloration, foul odors, and even dangerous bacteria and microorganisms. Regular cleaning and sanitizing prevent these issues, protect customers’ health, and help maintain food quality.

Commercial cleaning solutions and products are often designed to be safe for specific surfaces and materials. Knowing how and when to use these products is essential. For example, using the wrong chemical on a stainless steel surface can damage or leave marks. For this reason, it is important for staff to follow a thorough cleaning checklist and use products that are safe to use on all food-contact surfaces.

Everyday tasks include wiping food areas, equipment, and work surfaces clean between shifts and after handling raw ingredients. Any major spillages should be cleaned as soon as possible to avoid hygiene and safety hazards. Floors should be swept and mopped with antibacterial, disinfectant kitchen cleaner that complies with BS EN standards and is fully food-safe. Mops and mop heads should be changed frequently, rinsed, and disinfected between uses. Laundering rags and towels is also an important step in keeping kitchens hygienic. They should be placed in a laundry basket that is clearly labeled for dirty or clean and kept separate from clean linens to ensure they are not contaminated.

Monthly cleaning tasks include more involved and extensive procedures like degreasing walls, deep-cleaning drains, and scrubbing hard-to-reach corners on equipment. It is also important to keep up with regular cleaning of hoods, vents, and exhaust systems, ovens, and ranges, as well as freezer and refrigerator coils where dust can settle, potentially affecting energy efficiency.

Other Surfaces

It’s not just the equipment and cooking surfaces that need to be cleaned in a commercial kitchen. All other structures and areas in the kitchen are subject to regular cleaning and sanitizing to prevent food-borne illnesses.

This includes sink basins and faucets, as well as all other kitchen fixtures and appliances. These items are typically cleaned using a sponge, scrub brush, hot water, and non-toxic cleaner. Special attention should be given to high-touch areas such as handles, knobs, switches, and faucets to reduce the risk of cross-contamination. In addition, employees should thoroughly wash their hands before and after handling food to ensure they don’t spread germs or bacteria.

The refrigerator and freezer must also be cleaned regularly. This is done by emptying and cleaning all cabinets, shelving, and drawers, and sanitizing all refrigerator and freezer shelves and doors. It is also important to label all foods and follow a first-in, first-out policy to avoid overcrowding and food waste. Regular deep cleaning and sanitizing will help maintain a commercial refrigerator or freezer and keep it in working order.

Ventilation hoods, fans, and ductwork are another area of the kitchen that requires regular cleaning. Regular cleaning helps to control grease build-up and meet industry standards for fire safety. It also helps reduce energy costs by keeping the system running efficiently.

Commercial kitchens are subject to regular inspections from health departments, and failure to comply with hygiene standards can lead to fines and closure. Regular and thorough cleaning and sanitizing will ensure that customers are protected from food poisoning and other illness-causing germs, and will keep the business’ reputation intact.