Ongoing kitchen cleaning and sanitising, along with periodic deep cleaning, are essential for maintaining a clean and compliant kitchen environment.
Improper cleaning and sanitising procedures can cause cross-contamination with the risk of illness. Effective cleaning and sanitising of kitchens, utensils, food preparation equipment and dining surfaces is required to keep customers safe and ensure a dining experience that will have them coming back for more.
CSG - Covering a variety of cleaning needs
CSG offers a variety of kitchen cleaning solutions tailored to assist business owners in maintaining a compliant kitchen. These services range from daily kitchen cleaning and sanitising routines to more intensive deep cleaning schedules.
Proper kitchen cleaning and sanitisation include tasks that should be undertaken on an hourly, daily, weekly, and monthly basis. A schedule that details each item and the required cleaning frequency, along with the responsible person and the cleaning process, allows for easy management of complex cleaning requirements.
The deep cleaning of a kitchen includes cleaning all surfaces and appliances, such as ovens, stovetops, and refrigerators. Each of these areas requires unique methods and cleaning products to ensure that they are clean and safe for use during food preparation and storage.
Cabinets, floors, walls, and ceilings should all be treated to the same deep-cleaning routine according to their unique requirements. Hard-to-reach areas such as behind appliances, the backsplash, ventilation canopy, and vents should also be looked after. This may require specific skills according to the cleaning requirements and location.
Deep cleaning should be done during shut-down periods when the kitchen is not being used. Deep cleaning should be carried out by staff who are specially trained to do so and who are equipped with the required cleaning equipment and chemicals.
The difference between cleaning and sanitising
Cleaning removes visible dirt, such as crumbs, oils, and scraps. Sanitising reduces the presence of microorganisms to a safe level.
Surfaces used for food preparation should be cleaned and sanitised after every use. Especially those used for processing raw and ready-to-eat foods.
Cleaning and sanitising are not only necessary for preparation surfaces but should also be carried out on crockery, glassware, pots and pans, utensils, food preparation equipment, counters and dining tables.
Why proper kitchen cleaning is important
Apart from the obvious health risks, cleaning and sanitising offer a variety of advantages. A clean kitchen and dining facility presents a good image to customers and contributes to a restaurant’s reputation. A clean facility also discourages infestations, as pests are attracted to dirty situations. Proper cleaning and sanitising procedures are the best defence against illness or allergic reactions from food-borne bacteria.
CSG offers bespoke cleaning solutions that range from daily cleaning routines to periodic deep cleaning practices. Through these services, CSG can also provide permanent staff with the tools and expertise required to ensure that a clean, compliant kitchen becomes a core part of your industrial kitchen’s daily practice.
