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Basic cleaning tasks in a restaurant kitchen - Part 2

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Basic cleaning tasks in a restaurant kitchen - Part 2

Cleaning, disinfecting and sanitizing is incredibly important in the hospitality industry and more so in the age we are living in with the COVID-19.

There are so many things to clean in a restaurant, it can be difficult to remember all the individual cleaning tasks that need to be done and how often you need to clean the equipment. To reduce the burden, we have provided a cleaning checklist that your employees can use to keep track of the cleaning tasks that need to be completed in the kitchen.

Using a cleaning checklist is useful because it helps you stay organized, and you can delegate tasks to your employees. By keeping your equipment clean, your food will taste better and increase the life of your kitchen equipment.


Throughout the week, the equipment should be thoroughly cleaned. Always consult your manufacturer's operating manual for specific cleaning instructions. Do the following once a week:

  •          Remove old oil from the fryers , add water and a cleaning solution, and then boil the water to thoroughly clean the inside of the fryer and remove hard, sticky dirt.
  •          Pour drain cleaners into the floor and sink drains
  •          Clean and decalcify coffee equipment
  •          Clean and decalcify taps, sinks and sprinklers
  •          Clean the interior and exterior of ovens and steamers
  •          Wash the exterior of other kitchen equipment and refrigeration units


Over the course of the month, you should give the entire kitchen and equipment a thorough cleaning. Always consult the manufacturer's operating manual for cleaning instructions.  Tasks to include in your checklist:

  •          Clean up spills and splashes from walls and ceilings...
  •          Clean condenser coil of refrigeration units every 1-3 months, depending on accumulation of dust or grease.
  •          Clean the drain trays, pipes and air filters of the refrigeration units
  •          Wash the interior of access or through cooling units
  •          Clean exhaust hoods at least every 4-6 weeks
  •          Empty grease traps
  •          Calibrate thermostats and ovens (if necessary)
  •          Pesticide screening (if applicable)


Whether annually or in moderation, the following should be done on a limited basis throughout the calendar year:

  •          Clean and decalcify the ice machines at least every six months.
  •          Clean and decalcify dishwashers.
  •          Check plumbing and schedule HVAC work to prepare for winter.


These cleaning checklists are easy to use and apply to an HACCP plan in your facility. These checklists will help you keep your space hygienic and safe.


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