How to Organise a Full Deep Clean of Your Food Premises After a Crisis

Running a pub, café, restaurant, hotel or food business comes with its fair share of challenges. 

But few situations are as urgent and stressful as a crisis that requires a full professional deep clean — whether due to a pest infestation, flood, suspected contamination, or a confirmed outbreak of illness. 

A swift, thorough and well-organised response is vital not just for hygiene and safety, but for your reputation and compliance with environmental health standards.

Here’s a clear, step-by-step guide on how to organise a full deep clean of your premises when disaster strikes.

1. Identify the Scope of the Crisis

The first step is understanding exactly what you’re dealing with. Common scenarios include:

Norovirus or other illness outbreaks

Mould or damp following flooding

Rodent or insect infestations

Chemical spills or contamination

Fire or smoke damage

Each crisis requires a slightly different cleaning approach. Determining the scope early on will help you brief professionals correctly and choose the right cleaning company.

2. Close Your Premises Immediately if Necessary

If public or staff safety is compromised, shut down your premises immediately. It’s better to take a short-term loss than to risk legal action or permanent damage to your brand. Notify customers through signage, social media, and your website.

3. Contact a Certified Professional Cleaning Service

Look for cleaning contractors who:

Specialise in commercial and food-grade premises

Are registered with professional bodies (e.g. BICSc, NCCA https://www.bics.org.uk https://ncca.co.uk)

Offer biohazard or emergency response cleaning

Can provide COSHH compliance and full documentation

Ask for a quote, an estimated timescale, and a breakdown of what their deep clean will cover (ceilings, walls, ducts, drains, equipment, etc.).

4. Coordinate with Environmental Health or Local Authorities

In cases involving illness or infestation, notify your local Environmental Health Officer (EHO). They may inspect the premises or require certain actions before reopening. Working in cooperation shows due diligence and can prevent penalties later.

5. Remove All Perishables and Contaminated Items

Before cleaning begins, dispose of:

Open food items or those stored improperly

Contaminated packaging

Single-use items exposed to smoke, pests, or flood water

Keep photographic evidence of what you’ve removed, especially for insurance claims.

6. Schedule the Deep Clean Methodically

Ensure the cleaners have access to all key areas, including:

Kitchens and food prep zones

Storage areas and fridges/freezers

Toilets and public areas

Cellars, basements and ventilation systems

Staff areas and offices

Clarify if you or your team need to be on-site during the process and how long it will take.

7. Air and Ventilate Thoroughly Post-Clean

Once cleaning is complete, allow time for full ventilation and airing of your premises, especially if strong disinfectants or fogging methods were used. This ensures a safer, more pleasant environment for both staff and customers when you reopen.

8. Document Everything

Keep thorough records of:

Invoices and cleaning certifications

Photos before and after cleaning

Insurance correspondence

Any EHO reports or recommendations

These will be vital if you need to prove due diligence to insurers, regulators or customers.

9. Train Staff and Implement Preventative Measures

Use the crisis as a learning opportunity. Retrain staff on hygiene protocols, and implement any new checks or systems recommended by your cleaning service or EHO. Consider increasing your routine cleaning schedule.

10. Reopen and Communicate Transparently

Once you’ve had the all-clear to reopen, let your customers know. Be open and honest — highlight the steps you’ve taken to ensure their safety. Share photos of your sparkling-clean premises and reassure them that their wellbeing is your top priority.

Final Thoughts

No one wants to face a crisis, but having a professional deep clean plan in place can minimise downtime, safeguard your staff and customers, and help your business bounce back stronger. If you haven’t already, consider sourcing a reputable cleaning company now so you’re ready if the worst should ever happen.

Need help preparing an emergency cleaning action plan? Stay tuned to That’s Food and Drink for more practical advice for food business owners.