From Grease to Gleam: How to Effectively Clean a Commercial Kitchen

Prevent the risk of cross-contamination and foodborne illnesses.

A clean and well-maintained commercial kitchen is not only essential for meeting health and safety requirements but also plays a crucial role in the success of any food business.

With the fast-paced and demanding nature of the industry, it’s important to establish effective cleaning practices to ensure a hygienic and healthy workspace to prevent the risk of cross-contamination and foodborne illnesses. Help your customers keep a healthy and sparkling kitchen with the right products and procedures.


In a bustling commercial kitchen where different ingredients and food items are handled simultaneously, preventing cross-contamination is vital to maintaining food safety standards. Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface or food to another.

To prevent cross-contamination, your customers should:

  • Wash hands after handling raw meat or before switching food-prep stations.
  • Thoroughly wash surfaces and equipment in between food preparation.
  • Separate different foods.
  • Colour code materials like knives, chopping boards, buckets, mops, cloths, brooms and brushes.
  • Keep supplies locked away and use only when required.


Precautions against cross-contamination and foodborne illnesses require effective cleaning processes. Ensure that any of the cleaning chemicals your customers use are food-safe by local government standards, and mixed according to the labels.

Proper commercial kitchen cleaning includes:

  • Regular Cleaning Tasks:
    • Utensils, equipment, cutting boards, countertops, prep tables, and food preparation surfaces should be thoroughly cleaned and sanitized before and after each use.
    • Spills should be cleaned immediately, garbage taken out regularly and sinks cleaned throughout the day.
  • Daily Cleaning Tasks:
    • ­Sweep and mop the floors using a commercial-grade cleaner or disinfectant.
    • Empty and clean all cooking equipment – i.e. deep fryers and grills – to remove dirt and grease.
    • Use fresh cloths to deep clean surfaces, high-touch areas, and places where crumbs can accumulate – make sure to use different cloths on different areas.
  • Weekly Cleaning Tasks:
    • Clean and sanitize the fridge, shelves, cabinets and garbage cans to help prevent bacteria.
    • Deep clean cooking equipment like deep fryers and grills.
  • Monthly Cleaning Tasks:
    • Deep clean hard-to-reach areas like behind and underneath appliances to remove accumulated dirt and grease.
    • Inspect and clean ventilation systems to ensure proper airflow and to reduce the risk of airborne contaminants.

By incorporating the best commercial kitchen cleaning practices, your customers can create a safe and healthy environment for both staff and guests. Cleanliness and food safety is not a one-time effort, but a continuous commitment implemented into the daily operations of a successful commercial kitchen.


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