Keeping Your Commercial Kitchen Clean – An Essential Checklist by John Spach
John Spach

Keeping Your Commercial Kitchen Clean – An Essential Checklist by John Spach

John Spach the reputation of a restaurant is built not only by the excellence of its menu. But also by the standards of cleanliness and hygiene to which it adheres. With an increasing number of restaurants preferring to have open kitchens. Following high standards of cleanliness are even more important for attracting customers. Moreover, a clean kitchen not only safeguards the health of your diners and employees but also helps. You to stay compliant with food safety standards, reduce wastage, and create an environment for staff and patrons that are more collaborative. Some important tips for maintaining a clean commercial kitchen:

Train Your Staff 

Before you can expect a clean kitchen, you need to train your staff on the various practices. And techniques of cleaning appropriate for a commercial kitchen. Creating a handbook of effective practices that you can share with your employees and conducting training sessions. With an expert can help them to become conversant with the operating procedures.

Identify and Make Checklists of Cleaning Tasks That Need to Be Done Daily, Weekly, and Monthly 

You should never assume that your staff knows what needs to be cleaned in the kitchen. Creating checklists of the various jobs required to maintain a clean and hygienic kitchen. Ensures that nothing is left out and that you can allocate the responsibility for the jobs. To specific people who will now be accountable for them. Doing this exercise will also help you to spot areas of concern so that you can take quick corrective action.

Ensure Availability of Proper Cleaning Equipment and Supplies, Advises John Spach  

The buildup of debris and grease in a commercial kitchen typically requires. Industrial-grade cleaning equipment and supplies for doing an effective cleaning job. However, buying the biggest and the strongest is not necessarily the most optimum solution. So it is best to consult a commercial kitchen cleaning consultant and even engage. Them for the periodic cleaning activities that are optimal for your traffic and physical space. Certain daily cleaning tasks of grills, fryers, and cooking ranges will require the use of degreasers. You will need to know the optimal concentration as well as the potential health hazards of the different chemicals. During use and in the form of residues on the surfaces.

Prioritize Cleaning Tasks

It is important to focus on tasks that have immediate health and safety hazards, cautions John Spach. Activities like preventing slip-and-fall hazards, things on which the staff can trip. On in the kitchen, as well as trash removal, wiping down, and sanitizing all kitchen surfaces. Cleaning cloths should be kept separate. For each type of surface to prevent cross-contamination. While reusable materials must themselves be properly cleaned and sanitized.

Conclusion 

The process of cleaning and sanitizing commercial kitchens cannot be whimsical. Not only will you need to follow a consistent cleaning schedule but also periodically assess the efficacy of the outcomes and change techniques, supplies, equipment, and even frequency as required. You should also ensure that all the actions you are taking result in your compliance with kitchen and food safety standards applicable in your state.

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