How Often to Deep-Clean a Commercial Kitchen

Deep cleaning your commercial kitchen is an essential part of creating a healthy and safe environment for your employees and your customers. Keeping a sanitary and clean kitchen is the only way to properly prepare food, while also ensuring you’re not passing along any foodborne illnesses to your staff or customers. With that, your customers aren’t the only ones holding you to a standard for a clean kitchen. If your kitchen isn’t a sanitary environment, you could be at risk for getting cited, or shut down. That said, how often should you be deep cleaning your commercial kitchen?

Cleaning and deep cleaning

Regular cleaning is something that should be getting done multiple times daily. For starters, cleaning in the food service industry is imperative in order to not cross contaminate. Cleaning between different meals is important to be sure you have a fresh station when it comes time to do the next meal, without putting anyone’s health at risk. Cleaning throughout the day is important, but the real task list starts once the kitchens are closed for the day. As every state has their own rules and regulations, you should make sure to reference them to ensure you’re up to code across the board.

Deep cleaning, on the other hand, is something that doesn’t need to be done daily, but anywhere between weekly to monthly is recommended depending on the task. Deep cleaning will be a more in depth process, and should take more time than your daily cleaning routine. Planning ahead of where exactly needs to be cleaned, the tools, as well as how to do it properly, is an essential first step before starting the deep cleaning process.

Frequently missed areas

Whenever you’re cleaning, especially during your deep clean routine, you’ll want to make sure that every corner of your kitchen is getting sanitized. One part of your commercial kitchen that you don’t want to forget about is the walls, as they can hold built-up grease and germs all over them. Another area that is often forgotten about is the ice machine. Some other areas to keep in mind while cleaning are the fridge coils, fans, and soda machine nozzles.

Professional cleaning company help

Deep cleaning your commercial kitchen isn’t something that just happens. It requires planning and preparation, and you need to know the correct tools to use, all the areas that need cleaned, and how to properly clean specific areas. This is where a professional cleaning company comes in to support your efforts, as they can do the dirty and strength work that often gets missed during your average work day.

Customers trust their food service providers to prepare their meals in a clean environment, and unsanitary kitchens are in no shape to do that safely. Keeping a dirty kitchen is risking the spread of illnesses, not only to your staff, but to the customers you serve. On top of that, if you aren’t meeting the U.S Food and Drug Administration rules, you could risk serious consequences or jeopardize your operations. Doing your cleaning routine multiple times daily, coupled with scheduled deep cleaning, is the perfect recipe for ensuring a continuously clean and healthy kitchen environment.