The kitchen may be the heart of the home but, in any food service establishment, it is much more than that – it is the command center that drives success. As such, it is imperative that it be kept in line with the highest hygiene standards at all times, without exception.

However, given the amount of foot traffic and the nature of the work being done, keeping your kitchen pristine can be a daunting task. Today, we’ll showcase how professional commercial cleaning services in Laurel, MD do it, so you know what to expect.

Why is proper sanitation important in the commercial kitchen?

Before we dive into the schedule, it is important to understand why a structured cleaning plan is crucial for commercial kitchens:

• Food safety: Sanitization prevents the buildup of bacteria and dirt, reducing the risks of cross-contamination and foodborne illnesses.
• Equipment longevity: Regular cleaning preserves the integrity of kitchen equipment, saving you from expensive repairs and replacements.
• Pest control: By keeping the premises clean, you’re denying rats, roaches, and other pests the environment they need to thrive (and you’re avoiding costly extermination).
• Staff efficiency: It is a scientifically proven fact that a clean, organized work environment enhances productivity and boosts morale.
• Professional image: A well-maintained kitchen reinforces trust in your establishment, both among staff and clientele.
• Regulatory compliance: If for no other reason, you should keep your kitchen in line with health and safety standards to avoid hefty fines and, in extreme cases, closure.

What is cleaning schedule in commercial kitchen?

Now that you know just how critical kitchen cleanliness is, it is time to move on to the actual schedule. Professional cleaners adopt a structured plan – daily, weekly, monthly, and quarterly – ensuring that all areas are addressed and nothing is left to chance.

Daily Tasks

To maintain top efficiency, daily tasks should be split into pre-, post-, and on-shift:

Pre-shift: 

• Remove clutter and trash (if any remained from the day before);
• Quickly sanitize all food contact surfaces;

On-shift: 

• Instruct everyone to clean as they go (e.g., wipe down surfaces, dispose of waste, clean utensils and equipment after each use);

Post-shift:

• Thoroughly clean all food preparation areas and surfaces;
• Clean and sanitize dishware, utensils, and equipment;
• Sweep/mop all floors (including walk-in refrigerators and storage areas);

Weekly Tasks

Depending on which days of the week are the busiest, feel free to shift or reorganize weekly tasks in the way that suits your schedule the best.

Monday: Cooking Equipment

• Deep clean ovens, grills, fryers, and stoves (degrease thoroughly);
• Clean and sanitize microwave ovens (interior and exterior);
• Remove, soak, and wash all hood filters;
• Check and clean grease traps;

Tuesday: Refrigeration Units

• Wipe down interior and exterior of fridges and freezers (including seals and gaskets);
• Deep clean the walk-in refrigerator and freezer;
• Dispose of expired food and reorganize shelves;

Wednesday: Storage Areas

• Clean and disinfect dry storage areas;
• Sweep and mop storage room floors;
• Rotate stock to ensure older items are used first;

Thursday: Walls and Ceilings

• Spot clean walls to remove grease splashes and stains;
• Dust and wipe down ceiling vents and fans;

Friday: Small Appliances and Tools

• Deep clean blenders, mixers, slicers, and other small appliances;
• Inspect and sanitize cutting boards (replace if damaged);

Saturday: Deep Clean Floors and Drains

• Scrub floors with a degreaser and power wash if necessary;
• Mop the kitchen with an adequate commercial sanitizing solution;
• Unclog and sanitize all floor drains;

Sunday: Catch-Up Day

• Finish any missed/outstanding tasks;

Monthly Tasks

Every month, a commercial kitchen should be treated to a basic deep clean, focusing on hard-to-reach and often-neglected areas, such as behind and under large appliances. At the same time, you should perform a full pest control inspection, as well as a complete health and safety review to ensure every detail is in line with the industry’s stringent standards.

Quarterly Tasks

Every 3 months (or more/less frequently, as necessary), you should:

• Hire a reputable company to perform a comprehensive deep cleaning, sanitizing, and disinfection of the entire kitchen, including appliances and food storage areas.
• Schedule professional cleaning for exhaust systems, ducts, and grease traps to prevent potential fire hazards and ensure their optimal efficiency.

Once these tasks are done, you should take the time to conduct an exhaustive inspection and determine potential areas of improvement, both in terms of cleanliness and streamlining future upkeep efforts.

Who offers top-tier commercial cleaning services near me in Laurel, MD?

Green Apple Cleaning is the preferred choice for standard and deep cleaning in hospitality establishments on either side of the Patuxent River. Our janitorial team boasts extensive experience in every facet of commercial cleaning, enabling us to transform your premises into healthy spaces that your customers will adore. Whether you want us to keep your restaurant clean on a regular basis or give your B&B a comprehensive overhaul, trust in our expertise to deliver consistent and excellent results. Reach out today!