#1 DISINFECT HIGH-TOUCH SURFACES FREQUENTLY
Regular cleaning and disinfection of all visible surfaces, especially surfaces that diners and kitchen staff frequently come into contact with, can help prevent germ and bacteria buildup. These areas usually include food surfaces within the kitchen like refrigerators and kitchen tables and those in the dining area like doors, chairs, and dining tables. A good cleaning product will clean these heavily soiled and greasy surfaces, but only a good disinfectant will eliminate disease-causing germs and bacteria.
#2 KEEP FLOORS CLEAN & GRIME-FREE DAILY
Clean dining and kitchen floors daily to get rid of unsightly shoe prints, grease, and other dirt or dust which accumulate during service hours. Clean spills immediately to prevent transfer and cross-contamination. It is extremely important for the non-carpeted restaurant floors to remain visually clean and so that germs and bacteria are not given the chance to flourish.
#3 WASH AND DISINFECT ALL KITCHEN UTENSILS AFTER EVERY USE
Dishes and other frequently used cooking utensils should be washed thoroughly to remove any food or oil stains. They should be sanitised to rid them of germs in order to prevent foodborne illnesses. All utensils that have touched raw food must also be properly sanitised, as raw meat juices carry numerous disease-causing bacteria.
Sunlight Dishwashing Liquid helps to remove burnt food deposition and tough grease without leaving any residue. It helps in the effective removal of grease and food residues from tableware, pots, pans and other kitchen utensils. It is also suitable for other surfaces such as kitchen and table tops.
#4 DISINFECT WALK-IN REFRIGERATORS REGULARLY
It is important to keep your kitchen’s walk-in refrigerators clean as they are used to store all your food ingredients. In addition to arranging and organising all raw and cooked food products on separate shelves to avoid cross-contamination, sanitising the shelving units is also extremely important. Similar to kitchen floors, the walk-in refrigerator floors should be cleaned regularly.
#5 CLEAN EXHAUST HOOD SYSTEMS AT LEAST EVERY 3 MONTHS
In addition to wiping down the visible areas of your kitchen, it is imperative to conduct a deep clean of your exhaust plenum, ducts, and roof exhaust fan. Cleaning these areas will not only remove grease but will also help reduce the risk of a dangerous kitchen fire. It will also help to improve ventilation, ensuring the dust, dirt, and germs are not circulated.
#6 CLEAN KITCHEN WALLS AND CEILINGS WEEKLY
In a hot, humid, and grease-prone environment, stains and grime can accumulate quickly on walls and ceilings, which can also become a breeding ground for mould and bacteria. Be sure to cover walls and ceilings when performing weekly deep cleaning to ensure the entire cooking area is clean and safe for cooking.
#7 CLEAN THE RESTAURANT TOILETS
The typical way to gauge a restaurant’s cleanliness is the restroom. To keep toilets fresh and protected against bacteria, daily restroom cleaning is essential. Sanitise and disinfect toilet seats and other high-touch surfaces like soap dispensers and taps to eradicate any disease-causing germs.
Domestos Multipurpose Thick Bleach eradicates all stains and odours quickly and effectively so your customers can enjoy a clean and fresh bathroom.
#8 SANITISE MATS AND RUGS DAILY
If you have placed mats and rugs at the front of your restaurant to help reduce dirt and dust brought in by guests, it is also important to vacuum and clean them daily. Apart from being a breeding ground for bacteria, dirty and sticky mats will also scare away your customers.
#9 CHANGE INTO A CLEAN SET OF CHEF’S APRON AND COATS DAILY
Long working hours can leave the aprons and chef coats smelling like grease and smoke. Spills and stains are also inevitable while working in the kitchen. Ensure your service staff maintain a high level of personal hygiene by cleaning their aprons and attire frequently and arriving for service in clean, stain-free uniforms. Try Omo Auto Washing Powder or Skip Auto Washing Powder for fresh, spotless aprons and coats.
#10 DISPOSE OF WASTE WITH CARE
Food and any litter that is left on the floor or near the rubbish bins can easily attract pests, which can be difficult to exterminate. Kitchen staff should clean the area around the bins, removing debris and cleaning up spills daily, or as often as needed, to reduce chances of pest infestation. Bin liners should also be changed frequently to prevent unpleasant odours.
When performing cleaning tasks, it is advisable to be properly prepared with the right tools and appropriate cleaning products to ensure effectiveness.
For more food and service industry cleaning tips, visit Unilever Professional.