Uncover common commercial kitchen cleaning mistakes and learn how a planned routine ensures hygiene, reduces chances of failed inspections and protects equipment.
Not Having a Regular Cleaning Schedule
One of the most common mistakes in commercial kitchens is not setting a proper cleaning schedule. Without one, staff may forget or delay important cleaning tasks, leading to grease build-up, food contamination, and health risks. A well-planned schedule ensures that all areas, including equipment, floors and surfaces, are cleaned at the right time.
Daily, weekly and monthly tasks should be clearly listed and assigned to staff. This helps maintain hygiene, keeps the kitchen running smoothly and reduces the chance of failed inspections.
It also saves money in the long run by avoiding damage to equipment caused by poor maintenance. A clear and consistent routine is the first step towards a clean and safe kitchen.
Using the Wrong Cleaning Products
Many kitchen staff use the wrong products for certain surfaces or tasks, which can lead to poor results or even damage. Some strong chemicals may work well on stainless steel but harm plastic or painted surfaces. Others might leave behind a residue that can contaminate food if not rinsed properly.
It's important to choose cleaning agents that are designed for commercial kitchens and approved for use in food preparation areas.
Always read the label and follow the manufacturer’s instructions. For example, a degreaser is ideal for cookers and hoods, but it may not be suitable for floors where it can create a slippery surface. Using too much product can also waste money and lead to chemical build-up.
Eco-friendly and food-safe options are now widely available and can work just as well. Staff should be trained on what to use, where, and how much.
Regular checks will help ensure that only suitable products are in use. Choosing the right cleaner for each job protects your equipment, keeps food safe, and makes the cleaning process more effective.
Missing Hard-to-Reach Areas
Hard-to-reach areas such as behind ovens, under fridges, or inside vents are often forgotten during cleaning. These spaces can gather grease, food particles, and dust, becoming breeding grounds for pests and bacteria.
Over time, this build-up can lead to odours, unsafe conditions, and failed hygiene inspections. It is important to move equipment where possible and use tools like extendable brushes or steam cleaners.
Adding these areas to your cleaning checklist helps make sure nothing is missed. A deep clean should include these spots to keep the kitchen fully hygienic.
Neglecting Proper Sanitising Methods
Cleaning and sanitising are not the same. Cleaning removes dirt and grease, but sanitising kills germs and bacteria. Many kitchens clean well but fail to sanitise correctly, which can lead to food-borne illnesses. Using a sanitiser at the right strength and contact time is key. If it's too weak, it won’t kill bacteria. If it’s too strong, it can be harmful to staff and leave residues.
Surfaces that come into direct contact with food, such as chopping boards and counters, must be sanitised regularly. This includes using clean cloths and changing sanitising solutions often.
Dirty cloths and reused water can spread bacteria instead of removing it. Using test strips to check the sanitiser’s strength helps ensure it's working properly.
Staff should be trained on when and how to sanitise correctly. Clear signs and instructions placed in the kitchen can be helpful reminders.
Following proper methods keeps food safe, meets health standards, and helps prevent outbreaks of illness. It’s a step that should never be skipped.
Skipping Routine Inspections
Routine inspections help spot cleaning issues before they become serious problems. Skipping them means grease, dirt, or broken equipment may go unnoticed.
Regular checks by managers or cleaning supervisors help ensure standards are kept high. Inspections should cover all parts of the kitchen, from floors and counters to hoods and storage areas.
Keeping a record of inspections also helps track cleaning performance over time. These checks encourage staff to stay on top of their tasks and give peace of mind that the kitchen is safe and clean for everyone.
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