Food-contact surfaces must be cleaned and sanitized after every use. In certain circumstances, however, they may require cleaning and sanitizing more often, such as: Before working with a different type of food—prepping raw chicken and cutting produce, for example.
Hobs, griddles, toasters and microwaves should be cleaned and disinfected at the end of the day and ovens cleaned thoroughly at least weekly. Used crockery, utensils, pans etc. should be cleaned as soon as possible and must not be left overnight.
All food-contact surfaces must be cleaned and sanitized after they are used; before food handlers start working with a different type of food; any time food handlers are interrupted during a task and the items being used may have been contaminated; and after four hours if items are in constant use.
Any food-contact surface, such as a knife or cutting board, constantly used with time/temperature control for safety (TCS) foods should be cleaned at least every four hours. Why the four hour rule? It's because TCS foods require time or temperature control to help control the growth of dangerous pathogens.
Simply put: you set a timer and spend five minutes decluttering each day. Or, perhaps even more realistically, you carve the five minutes out of your daily routines – such as when you're waiting for the kettle to boil – to purposefully tackle those doom piles before anything else.
Keep TCS food outside of the danger zone (410F and 1350F; 50C and 570C ): Pathogens grow within this temperature range. If food is held in this range for 4+ hours, throw it out.
Restaurant Kitchen Cleaning: General Guidelines
When it comes to daily cleaning, you want to ensure your surfaces, utensils, cooking appliances, walls, and floors are cleaned after every food service. As for deep cleaning, your legal obligation is to schedule a service once every six months.
Food contact surfaces of equipment and utensils used for any Time-Temperature Controlled for Safety (TCS) foods shall be cleaned : At least every 4 hours for any TCS foods.
We recommend wiping down countertops after you prepare every meal with a damp microfibre cloth. If you want to avoid using chemicals around your food, the Marigold Let It Shine! Microfibre Cloths are a great option, as they remove over 99% of bacteria with just water*.
Food-contact surfaces used prepare potentially hazardous foods as needed throughout the day to need to be cleaned and sanitized no less than every four hours. If they are not properly cleaned, food that comes into contact with these surfaces could become contaminated.
Food-contact surfaces and equipment used for potentially hazardous foods should be cleaned as needed throughout the day but must be cleaned no less than every 4 hours to prevent the growth of microorganisms on those surfaces.
Cleaning schedules are a communication link between management and staff and can help to ensure that the necessary time and attention is given to cleaning tasks. Regular cleaning will reduce the build-up of dirt, grease and bacteria and will help to maintain equipment in good working order.
When food is at a temperature of between 8 - 63°C, this is called The Danger Zone. Between these temperatures the bacteria may grow and make you ill. So, for this reason it is important that food is cooked to steaming hot throughout, rather than warmed, as the high temperature will kill bacteria that may be present.
So operators should make a habit of cleaning any spillages immediately after they occur and clean the floors of all food preparation areas at the end of each day.
“As a general rule, it is recommended to clean and disinfect your kitchen daily to prevent the buildup of grease, grime and bacteria.”
A commercial kitchen deep clean should be performed at least every six months. However, this can depend on the size of your facility. In larger, higher-traffic restaurants, deep cleans may need to be carried out more often.
The 4 Cs are essentially a useful acronym / mnemonic device that highlights the four key areas of food hygiene that can help prevent the most common food safety problems such as foodborne illnesses. According to the Food Standards Agency, the four Cs are Cleaning, Cooking, Cross Contamination and Chilling.
Kitchen hygiene 101: wash hands
Making sure your hands are clean is at the top of the kitchen hygiene rules list. It's easy for bacteria to be transferred, so wash your hands throughout prepping and cooking food.
Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold. If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour. Watch the clock with leftovers, too!
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours.
The quality of the food you are purchasing is very important. Make sure to reject food if it's moldy or is the wrong consistency (e.g. moist foods should never be delivered dry). Never accept a product that shows signs of pest damage. Any food that has an abnormal smell or color should be rejected.