How to Organise a Thorough Deep Clean in Catering Premises

In need of a deep clean

Keeping your catering premises spotless isn’t just about first impressions, it’s about food safety, staff wellbeing, and compliance with UK hygiene regulations. 

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.

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.