How often should you clean appliances, food equipment, and work surfaces?

It’s essential for all food businesses to maintain hygienic conditions throughout their premises – it should always be a main priority. The risk of contamination from bacteria and food-borne viruses is high in these types of premises and poor cleaning can quickly become problematic for the health of the consumer and, of course, the reputation of the business. Below you will find advice on how often to clean appliances, equipment, floors, and worktops within a food industry environment.

Appliances and equipment

Cutlery & utensils:
This is a no-brainer but all cutlery and utensils must be washed after every use, dried, and stored correctly.

Coffee machines & kettles:
Coffee machines, kettles, and water boilers should be cleaned and flushed with hot water and a specialist cleaning fluid once a week – especially if the business serves a lot of hot drinks. Limescale can build up quickly and prevention is key.

Microwaves can quickly become nasty. The inside of a microwave should be cleaned at least once a week, and any spills should be cleaned as soon as they happen to prevent larger, and harder-to-clean problems.

Ovens & hobs:
Spills and leakage should be wiped up daily to prevent any nasty build-up of grease, grime, and general grossness. The interior of the oven should be cleaned using a regulated cleaning product every week. It is also recommended that commercial catering ovens should be cleaned using a professional service 2 or 3 times a year.

Fridges & Freezers:
The interiors of fridges and freezers should be wiped and sanitised every other day, and given a deep clean once a week. Fridge hygiene can have a big impact on the quality and safety of your food – it is extremely important to keep on top of the cleaning in there.

Floors and work surfaces

Any major spillages must be cleaned up as soon as possible during a shift, as not only do they present a hygiene hazard, but they also put your staff at risk of slips and falls. The floor should also be swept or hoovered and then mopped and cleaned using a disinfectant antibacterial floor cleaner after every shift.

Countertops & work surfaces:
Work surfaces and countertops that are used for food preparations need to be wiped between tasks, and lastly, cleaned thoroughly and disinfected at the end of service.


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