Professional Kitchen · 7 min read
Professional Kitchen Hygiene Guide
Create a safe routine for surfaces, equipment and dishwashing operations.
Grease, protein and starch residues create different cleaning needs. Preparation areas, cooking lines, dishwashing zones and floors should each have defined procedures and tools.
Plan around workflow
Clean when food is not exposed and protect completed surfaces from recontamination. Separate cloths and brushes by colour and use area.
- Remove coarse residue
- Select an appropriate degreaser
- Allow the specified contact time
- Rinse thoroughly when instructed
Dishwashing and equipment
Consider water hardness when selecting machine detergent and rinse aid. Follow cooling and manufacturer instructions for ovens and grills.
End-of-shift control
Separate clean and dirty tools, inspect drains, return chemicals to controlled storage and have the responsible person record completion.
Always follow the product label, safety data sheet and your organisation’s procedures.
Continue reading
All guides
