Focus your team's cleaning efforts in the most important locations
It starts before the first dish is served. Before the final check, it starts with a clean counter, sparkly flooring and quiet confidence that all surfaces are properly sanitized before setting up chairs, adjusting table settings, doors open and first guests enter. Food safety and kitchen cleanliness are not just afterthoughts or tasks to rush when closing. They are the foundation of everything that happens in a successful restaurant.
However, maintaining hygiene in high pressure environments requires more than good intentions. “Behind the lively energy of fine dining restaurants and casual eateries, we need to create a well-defined plan of invisible protocols and practices to ensure a consistent health and safety standard and brand reputation.” “We're just not cleaning in places with dirt in 2025. We expect cleaners and kitchen staff will be trained to follow strict cleaning and sanitizing systems.”
With that in mind, Madkins shares 10 important areas that restaurants, guesthouses, hotels and catering teams should prioritize in their cleaning routines. These are based on best practices and ensure that hygiene standards are trustworthy by the customer.
10 Preo-Arity Cleaning Areas
1. High-touch surface
Door handles, refrigerator doors, counters, and dining tables should be cleaned and disinfected multiple times a day using professional grade surface cleaners, such as the convenient Andy Professional Multi Surface Sanitizer Cleaner.
2. Floor transition zone
In addition to mopping twice a day, prioritize high traffic transition areas between the food preparation zone and the service zone. These entrances and passageways are important control points to prevent cross-contamination. Use a suitable drain mat and a clean spill immediately to avoid accidents.
3. Hand washing kitchen cooking utensils and cooking utensils
Wash thoroughly with hot soapy water, especially in raw food, and then disinfect by soaking in boiling water for 1 minute. Using a powerful dishwashing liquid like sunlight, use a professional dishwashing liquid from sunlight to lift stubborn grease without leaving any residue.
4. Walk-in refrigerator
We clean the shelves at the Walk-In Fridge every week and get cleaned more frequently. Immediately wipe off the spill. The handle and high-five surfaces are disinfected multiple times a day. Store raw and cooked foods separately to prevent cross-contamination using clearly labeled containers. Deep and clean monthly, including walls and floors.
5. Exhaust hood system and ducts
Clean your large amounts of busy kitchens every month to remove grease, reduce the risk of fire and improve airflow.
6. Kitchen walls and ceilings
Grease and steam quickly settle, especially in busy kitchens. Normal weekly wipedowns prevent accumulation and keep surfaces safe and hygienic.
7. Toilet and toilet
Customers often judge hygiene based on the condition of the bathroom. High-touch areas such as taps, door handles, and flash buttons are disinfected over and over again, especially during peak service periods where hourly checks may be appropriate. Regularly refill with soap, toilet paper and sunny char to ensure your guests get what they need at all times. To maintain hygiene and eliminate odors, perform at least once a day, using the right product, using the right product, at least once a day, using the right product, completely once, once a day, using the right product.
8. Entrance mat and rug
Often overlooked, mats trap bacteria and dirt. Vacuum and clean regularly every day to maintain a well-maintained, attractive entrance.
9. Staff uniforms and aprons
Fresh and clean uniforms are hygiene standards that require daily washing to remove dirt and odors. Use OMO Auto or use auto-cleaning powder and comfortable fabric softener (professional range) for stain-free uniforms that reflect a clean, professional kitchen.
10. Waste treatment area
Empty empty bottles regularly, clean the surrounding area, and replace liners to frequently block pests and prevent bad odors.
“For people in the food service business, cleaning must be a commitment because cleanliness builds reliability,” Madkins said. “Patrons may not inspect your kitchen to clean your kitchen, but they will notice sticky tables, dirty toilets, and neglected surfaces. And that kind of surveillance will appear in the most painful places: in contrast, a structured cleaning system will maintain high standards and send a clear message for the customer's well-being,” he concludes.
To explore more insights, tools, or Unilever Professional solutions for the foodservice industry, visit www.unileverprofessional.co.za.
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