Typically, kitchens are cleaned by hand with manual scrubbing and by using harsh oven degreasers and disinfectant sprays. The residue from sprays and chemicals can spread across ovens, food prep areas, countertops, and even floors.
Although there are a huge variety of cleaning products available, they all eventually fall into one of four main categories: abrasives, acids, degreasers and detergents. In the end, each has a unique goal to complete, therefore it's important to make sure you're employing the right agent for the work at hand.
Chlorine and quaternary ammonium (quat) are commonly used as chemical sanitizer solutions in food service operations, but other suitable sanitizers are detailed in 4-501.114 of OAR 333-150 (the Oregon food code). **Note: Ensure that your bleach is safe to use for food contact surfaces.
Some restaurants may opt for bleach cleaning solutions, though bleach can be harmful if misused. Alternatively, you can use a pre-moistened cleaning wipe, which uses a non-bleach solution and is a faster and convenient option. Next, rinse the area with a separate cloth.
Many different sanitizers can be used: an easy homemade version is to make a solution of 1 tablespoon of liquid chlorine bleach per gallon of water, or you can use a commercial sanitizer or sanitizing wipe. Pour or spray your sanitizing solution on surfaces and wipe them clean with a paper towel.
Detergents. Detergents are the most common type of cleaning agent and are used in home and commercial kitchens. They work by breaking up dirt or soil, making it easy to wash it away.
Cleaning removes dirt and organic matter from surfaces using soap or detergents. EPA regulates cleaning products only if they sanitize or disinfect. Learn more about EPA's role. Sanitizing kills bacteria on surfaces using chemicals.
Acid cleaners are the most powerful type of cleaning agent and should be used with care. If they are not diluted correctly, acid cleaners can be very poisonous and corrosive. Acid cleaners are generally used to remove mineral deposits and are useful for descaling dishwashers or removing rust from restroom facilities.
A significant part of food businesses is proper sanitizing of equipment. Typically, chlorine (bleach) or quats (quaternary ammonium) are used to destroy harmful bacteria on serving utensils, food-contact surfaces and other items used for preparing food.
They Clean up Right Away
Not only do people with consistently clean kitchens do dishes right away, but they don't procrastinate on other tasks either. After a meal, always wipe down counters and tables, put away leftovers and sweep up any floor spills. Leaving messes for later only makes the job more overwhelming.
Enhancing Excellence: How the World's Best Restaurant Uses Extra Virgin Olive Oil. Locally sourced extra virgin olive oil is an essential ingredient for the Michelin-star chefs at Disfrutar Barcelona and their award-winning tasting menu.
Food should come off easily but lots of soap, hot water, and manual power will be useful to clean stuck or burned oil. Stainless can be easily sanitized with a non-toxic sanitizer solution, making it a popular choice for restaurant kitchens.
While there is no standard for how often to clean a refrigerator, a complete cleaning every couple of months will help to prevent food spoilage and cross-contamination of Listeria , a bacterium that causes foodborne illness and that can survive at 40º F.
Clean first and clean regularly
Surfaces should be cleaned before they are sanitized or disinfected because impurities like dirt may make it harder for chemicals to get to and kill germs. Sanitizing reduces the remaining germs on surfaces after cleaning.
Disinfecting uses chemicals (disinfectants) to kill germs on surfaces and objects. Some common disinfectants are bleach and alcohol solutions. You usually need to leave the disinfectant on the surfaces and objects for a certain period of time to kill the germs.
A basic natural cleaning toolkit includes white vinegar, baking soda, borax, citrus fruit, and empty spray bottles. You may also want hydrogen peroxide, cornstarch, castile soap, tea tree oil, and other essential oils for scent. Add microfiber cloths or old cotton T-shirts instead of paper towels for less waste.
Diluted chlorine bleach is a very effective sanitizer. The amount needed is very small and no chlorine residue will be left behind using a concentration of 1 scant teaspoon of chlorine bleach to 1 quart of water. Chlorine reacts quickly and becomes inactive quickly.
In a restaurant, we use commercial food grade bleach. In a household, mixing standard bleach about 1/4-1/3 cup to fill a gallon of water will make a strong enough solution to sanitize. Put the bleach in first and then water to avoid the bleach splashing,” Vayda said.
Like hand soap, dish soap does not kill bacteria, but it lifts them off surfaces to be washed away by water. Dishes should be washed and scrubbed in soapy water, rinsed with water and finally soaked in water containing germ-killing sanitizers before drying them off.
Vinegar is better at killing some germs and hydrogen peroxide is better against others, but dwell time can still take up to 30 minutes each and there are no definitive studies to guide users if you want to kill a specific microbe.