Regular Cleaning and Disinfection of Commercial Kitchens and Restaurants

09 September 2020

Commercial kitchens and restaurants are often visited by a lot of people. Moreover, the number of employees who are working on these establishments can be abundant, which makes the place more crowded, especially during busy days.

Since food products can be sensitive to various damaging elements around them, the facilities on commercial kitchens and restaurants must be cleaned and disinfected regularly. All the tools and products used in storing, preparing, cooking, and serving the food must also be subjected to regular cleaning and disinfection to avoid food contamination as well as the spread of harmful contagious diseases.

Dining Area

Customers and guests of restaurants will be first greeted by the appearance of the dining area. If the dining area is dirty, it will surely turn off a lot of customers and can even force them to leave.

In cleaning and disinfecting your dining area, you must ensure that every surface they may touch is sanitised all the time. Some of these surfaces would include bar tops, tabletops, chairs, condiment shakers, bottles, all the items found on the table, door handles, and windows. Cleaning these surfaces can be done by wiping clean towels all over them. Sanitisers and disinfectants can likewise be used in disinfecting these frequently touched surfaces.

Restrooms

Another part of restaurants that is always visited by customers and even employees is the restrooms. Disinfection on restrooms is very important since germs and microbes that can be found in these areas tend to grow and multiply faster.

To clean and disinfect your restrooms, the cleaning personnel must scrub toilet bowls, seats, and the floor around the toilets. They must also clean and disinfect all frequently touched surfaces like door handles and sink taps. Replenishing the supply of soap, paper towels, and toilet papers must likewise be done regularly so that the people using your restroom can practice proper hygiene.

Kitchen Area

The kitchen area of a restaurant will always be the most crucial part of the establishment.

When left uncleaned, the countertop and hard surfaces around the kitchen can attract the growth of bacteria. Since they typically serve as the area for food preparation, it would be important for them to be frequently cleaned. Cleaning these surfaces can be done by wiping them with a soft cloth, spraying them with a disinfectant spray, and letting them air dry.

All the appliances, equipment, tools involved in preparing and cooking food products must also be cleaned and disinfected. Your fryers must be boiled out once or twice a week. Ovens, burners, flattops, and cooktops, on the other hand, must be wiped down with soft cloth damped in a warm soapy solution. Disinfectant sprays can also be used to disinfect them properly. Cleaning the condenser coils of your refrigeration units can be done by using a stiff bristle brush. Dust and grime within these units can likewise be removed through a vacuum cleaner.

Storage Area

Another area that must be cleaned in restaurants is the storage area. Some restaurants tend to ignore the state of their storage area, which subsequently causes them trouble whenever they are being inspected. So, to get the area cleaned, you must use a microfibre cloth or a vacuum attachment to clean off dust, crumbs, and any other loose debris that may have accumulated within your racks, shelving units, and cabinets. Any grease, grimes, or stains on the surfaces must then be removed through a soft bristle brush and cleaner that are damped in a warm soapy solution.

Regular cleaning and disinfection of commercial kitchens and restaurants are important to ensure that the place will be clean and that every food that will be served are not contaminated. Contagious diseases can also be prevented from spreading if disinfection will be done regularly.

 

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