Restaurant Kitchen Hygiene Habits That Protect Your Reputation

A customer may never see your kitchen, but they will taste the difference, and they will talk about it. In a world of online reviews and food delivery ratings, one hygiene problem can do lasting damage. These habits will help you run a cleaner kitchen.

Build a clean-as-you-go culture

Hygiene should be part of how your team works, not something left until closing time. Wipe spills straight away, clean boards between uses and clear waste regularly.

Daily tasks

• Clean and sanitize worktops and chopping boards
• Clean cookers, grills and fryers
• Wash sinks and taps
• Empty and clean bins
• Sweep and mop floors, including under equipment where you can reach
• Wipe fridge handles and door seals

Weekly tasks

• Deep clean fridges and freezers
• Clean walls and splash-backs
• Clean extractor filters
• Clean storerooms and shelves
• Descale coffee machines and kettles

Monthly and periodic tasks

• Thoroughly clean behind heavy equipment
• Check for pests and seal any gaps
• Clean ceilings, vents and light fittings
• Service grease traps
• Arrange a professional deep clean

Control cross-contamination

Keep raw and cooked foods apart. Use separate boards and knives, and wash hands after handling raw meat. Colour-coded equipment makes this easier for your team.

Control temperature and storage

Keep cold foods cold and hot foods hot. Label and date stored food, and use older stock first. Store food off the floor. Keep cleaning chemicals well away from food.

Staff hygiene

• Provide clean uniforms and hair covers
• Provide a dedicated handwashing basin with soap
• Ensure that ill staff stay away from food
• Train new staff on your routines
• Follow the health and licensing requirements that apply to your premises

Keep pests away

Food and grease attract pests. Seal your food, clean your drains, take out rubbish often, and repair gaps around pipes and doors. If you see signs of pests, act quickly and use a properly licensed provider.

Use checklists

A signed cleaning schedule makes it clear who did what, and when. It also shows inspectors that you take hygiene seriously.

Do not forget the front of house

Sticky menus, dirty toilets and grimy tables suggest a dirty kitchen. Make the dining area and washrooms part of your plan.

Bringing in professional help

Your team can handle daily cleaning, but heavy degreasing is hard to fit in around service. A professional clean can reach built-up areas and help you to start from a clean baseline.

A simple opening and closing routine

Clear routines stop important tasks from being missed.

Opening checks:

• Check fridge temperatures
• Inspect surfaces for overnight pests
• Check handwashing supplies
• Wipe worktops before food preparation

Closing checks:

• Clean and sanitize all surfaces
• Clean and dry chopping boards
• Remove all waste
• Cover and label food
• Clean floors and drains
• Turn off and clean equipment as recommended

Training new kitchen staff

New staff pick up habits from the people around them. Show them your routines on the first day, and explain why they matter. Keep instructions short and visible, and use simple pictures if your team speaks different languages. Praise good practice, and correct mistakes right away. Short weekly reminders work better than a single long training session.

Getting ready for inspections

Keep cleaning schedules, staff health documents and licences up to date and accessible. Review the requirements of your county's public health office, as they vary and may change. Walk through your premises as an inspector would, and look at floors, storage, toilets, waste and handwashing. Do not wait for an inspection to fix a problem.

Frequently asked questions

How often should a kitchen hood be cleaned?

It depends on how much cooking you do. Busy kitchens need filters cleaned very often, and the rest of the system should be checked regularly. A build-up of grease can also be a fire risk.

Can staff do all the cleaning?

Staff can handle daily cleaning, but periodic deep cleaning is often better done by a professional team.

How do I stop bad smells from floor drains?

Clean the traps regularly, keep water in them and avoid washing grease down the drain.

Macky Group's hotel and restaurant cleaning service covers dining areas, kitchen surfaces, washrooms and floors in Nairobi and Thika. Get a free quote.