Pre-Cleaning Preparation
- Ensure all cooking equipment is turned off and cool
- Wear PPE: gloves, aprons, hairnets, and slip-resistant shoes
- Gather approved cleaning chemicals and tools
- Empty trash bins and remove food debris
Surface Cleaning and Sanitization
- Clean all countertops, tables, and prep stations
- Wipe down walls and backsplashes near cooking zones
- Sanitize all food-contact surfaces with approved solutions
- Disinfect handles, knobs, and shared touchpoints
Appliance and Equipment Cleaning
- Degrease stovetops, grills, fryers, and ovens
- Empty and clean refrigerators and cold storage units
- Descale kettles, steamers, and coffee machines if applicable
- Check exhaust hoods and filters for grease buildup
Floor and Waste Management
- Sweep and mop all kitchen flooring with disinfectant
- Check and clean drains to prevent blockages
- Disinfect waste bins and replace liners
- Dispose of waste following local sanitation guidelines
Final Inspection & Records
- Inspect all zones for cleanliness and missed spots
- Log cleaning activities in the kitchen maintenance record
- Report damaged or malfunctioning equipment
- Sign off checklist and submit to kitchen supervisor