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| In need of a deep clean |
A thorough deep clean goes well beyond the daily wipe-downs and mopping.
It’s the essential process that keeps your kitchen safe, efficient, and inspection-ready at all times.
Here’s how to organise a deep clean that leaves no corner untouched.
1. Plan Ahead
Deep cleaning isn’t something to do on the fly. Schedule it well in advance, ideally outside of service hours or during quieter trading periods.
Make a checklist of all areas, equipment, and fixtures that need cleaning, from extraction hoods to behind fridges. Assign specific tasks to staff members or hire a professional cleaning company experienced in catering environments.
If you’re planning around a health inspection or seasonal menu change, book your deep clean at least a week before to allow for maintenance checks and follow-up cleaning.
2. Declutter and Disassemble
Before you start, clear all surfaces and storage areas. Remove utensils, ingredients, and portable appliances. Where possible, dismantle machinery such as slicers, mixers, and ventilation filters.
This ensures every hidden crevice and surface can be reached, and it helps prevent cross-contamination once everything is reassembled.
3. Use the Right Cleaning Products
Use food-safe degreasers and sanitisers that comply with BS EN 1276 or BS EN 13697 standards. These are proven to kill bacteria and viruses safely in food-handling environments.
For limescale and mineral deposits, use specialist descalers on sinks, dishwashers, and taps. Always follow manufacturer guidelines to avoid damaging stainless steel or rubber seals.
Label all cleaning chemicals clearly, and ensure staff wear appropriate PPE—gloves, aprons, and eye protection where needed.
4. Work Systematically
A top-to-bottom approach ensures dirt and grease don’t resettle on cleaned areas.
Follow this order:
Ceilings and vents – remove dust, cobwebs, and grease build-up.
Walls and tiles – wash and sanitise to remove splashes and residue.
Equipment – deep clean ovens, fryers, grills, and fridges, including seals and drip trays.
Floors and drains – scrub thoroughly and use enzymatic cleaners to prevent odours.
Use colour-coded cloths and mops to separate food prep, washroom, and front-of-house areas.
5. Don’t Forget Hidden and High-Risk Zones
Deep cleans are your chance to tackle the spots that daily cleaning often misses:
Under counters and behind appliances. I ate a meal in a local cafe. I dropped my pen on the floor whilst and was horrified to see a half inch layer of dirt and grease under the counter. I fell ill with campylobacteriosis. And never ate there again.
Extractor fans and filters
Seals on refrigeration units
Ice machines and beverage dispensers
Storage shelves and walk-in fridges
These are prime locations for grease, mould, and bacteria growth. Check them carefully.
6. Inspect, Repair, Replace
As you clean, take the opportunity to spot any maintenance issues, damaged tiles, cracked seals, frayed wires, or worn-out equipment. Fixing these early not only improves hygiene but can prevent costly breakdowns later.
7. Document Everything
In the UK, maintaining cleaning records is a key part of your Food Safety Management System (FSMS) and HACCP compliance.
Keep a detailed cleaning schedule that includes:
Dates of deep cleans
Areas covered
Staff or contractors responsible
Products used
Sign-off checks
This paperwork will serve you well during environmental health inspections.
8. Maintain Between Deep Cleans
A professional deep clean is most effective when supported by strong daily cleaning habits. Ensure staff know their roles and responsibilities for ongoing hygiene, keep cloths fresh, empty bins frequently, and monitor high-touch areas.
Setting a quarterly or biannual schedule for deep cleans keeps standards consistently high and your business always ready for inspection.
Final Cleaning Thoughts
A spotless kitchen is the hallmark of a professional catering operation. By planning your deep clean properly and documenting every step, you’ll create an environment that’s safe for staff, compliant with regulations, and welcoming for customers.
Remember: cleanliness isn’t just a legal requirement, it’s a reflection of your business values and your commitment to quality.
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