How to clean your restaurant’s food preparation surfaces

When it comes to food preparation in the foodservice industry, having clean and hygienic surfaces goes beyond ensuring the safety of guests and staff. A study conducted by Checkit suggests that 66% of respondents cited bad food hygiene as a reason not to return to a restaurant. [1] In other words, if potential customers believe that a restaurant is not up to cleanliness standards, it's likely that they will take their business elsewhere.

In order to avoid that bleak scenario, let’s take a look at how to make sure your food contact surfaces are clean and hygienic, as well as which products to stock up on to get the job done.

Overview

Why is cleanliness important in restaurants?
What are the right products to ensure hygienic food preparation?
Hand hygiene products
Surface cleaning products
How often should food contact surfaces be cleaned?
How to clean food preparation surfaces
What is the difference between restaurant cleaning and restaurant deep cleaning?

Why is cleanliness important in restaurants?

The importance of cleanliness in restaurants cannot be underestimated, not only at the front of house, but particularly, at the back. First and foremost, there’s health.

According to UK Research and Innovation (UKRI), there are around 2.4 million cases of foodborne illnesses every year. [2] Proper cleaning of food preparation surfaces minimises the spread of bacteria and viruses that cause foodborne illnesses, such as Salmonella and Norovirus. Reducing the risk of transmission is essential for the wellbeing of your customers and staff.

It is estimated that the UK loses 11 million working days per year due to foodborne illness. [3] When you’re taking the necessary steps to reduce staff illness, you can also reduce sick days and, therefore, increase productivity and efficiency.

On the other hand, be mindful that if a restaurant’s negligence in hygiene practices leads to a customer becoming ill, that customer may have grounds for legal compensation in some jurisdictions. Therefore, keeping your establishment clean has health benefits as well as economic ones, saving your business from unforeseen legal costs.

Last but not least, consider your establishment’s revenue and reputation. A clean and hygienic restaurant has higher chances of attracting and retaining guests, which in turn means a bigger likelihood of being recommended and becoming known for good quality.

What are the right products to ensure hygienic food preparation?

Stocking up on the right products for the job is crucial, not only to use on food preparation areas themselves, but also on your staff’s main working tool: their hands.

Hand hygiene products

Strict hand hygiene procedures are the cornerstone of a clean kitchen. Before anyone comes in contact with any food or preparation surface, they must first wash their hands thoroughly with soap and warm water, then dry them with a paper towel. Make sure that the soap you provide them with is NSF E-2 rated, meaning it is certified safe to use in restaurants and commercial kitchens.

Surface cleaning products

Many different substances can accumulate on food preparation surfaces, each requiring a different type of commercial cleaning product to ensure a clean and hygienic kitchen.

If left for too long, food particles can dry onto surfaces and become tough to remove. To ensure deep and effective cleaning, use hot water and soap with a brush or scouring pad. The rough surface on these types of products is perfect for removing any stubborn food debris quickly and easily. However, if you’re looking to keep these surfaces in mint condition, be careful when using scouring products as they can cause scratches.

Not every mess in the foodservice industry can be removed with soap and water. To break down any non-water soluble substances like grease and oil, a food-safe degreaser is the best option. Once the surface is free of grease and oil, it can then be washed with warm, soapy water and rinsed with clean water.

You can check if a product is suitable for food contact surfaces by looking for a symbol with a wine glass and a fork on the product label.

When it comes to surface sanitizing, you can opt for chemical sanitizer solutions that are mixed with water, rinsed off, then dried with a paper towel. Alternatively, you could use a dry sanitizer that doesn’t require rinsing, just allow it to settle for around 30 seconds before using the surface again.

When wiping food preparation surfaces, it’s a good idea to invest in wipers and cloth towels specifically designed for that purpose. For example, cloths treated with an antimicrobial stops bacteria from growing and multiplying on the cloth. This is a very safe option in terms of hygiene, and the cloths can be used for longer, cutting down on unnecessary cost and waste.

Keep in mind that once surfaces have been cleaned thoroughly, dirty reusable towels or cloths should be washed before utilizing again. This will prevent cross-contamination after cleaning.

If you're looking for more resources and guides to help your restaurant team maintain clean surfaces and hand hygiene, check out our Foodservice Clean Care Program.

How often should food contact surfaces be cleaned?

Any surface or piece of kitchen equipment that comes into direct contact with food should be washed, rinsed, and sanitized regularly. This means at least every four hours for areas in constant use.

Aside from this four-hour timeframe, surfaces must be thoroughly cleaned or sanitized: [4]

After every use.
When a task is interrupted.
When working with new types of food on the same surface (especially high-risk ingredients such as raw meat).
After a spill.

How to clean food contact surfaces

There are five simple steps that any restaurant cleaning team can follow to ensure a hygienic and safe food contact surface: [4]

Scrape or remove large food residue/particles from the area — this can be done using a soft bristle brush.
Wash the surface, following the directions of the cleaning product.
Rinse the surface, following the directions of the cleaning
solution.
Sanitize the area using a food-safe chemical sanitizing solution (optional)
Allow the area to air dry or rinse clean, based on the directions on the product used in step 4.

This procedure will keep germs at safe levels and prevent the spread of viruses and bacteria.

What is the difference between restaurant cleaning and restaurant deep cleaning?

The difference between commercial restaurant cleaning and deep cleaning is quite straightforward. Regular cleaning focuses on the visible surfaces and the upkeep of hygiene standards on a daily basis. A deep clean is much more extensive and including cleaning less visible and harder-to-reach areas. Deep cleans should take place at least once every six months, in accordance with the Health & Safety at Work Act 1974. [5]

Hygienic food preparation surfaces are incredibly important when it comes to maintaining exceptional food safety standards. Not only for protecting the health of your customers and staff but also the revenue and reputation of your business. Following best practice procedures and using the correct products ensures food preparation surfaces that are clean, hygienic, and with little to no risk of contamination. With sparkling clean surfaces, you can maintain the quality your customers would come to expect, resulting in a thriving restaurant business.

For more on this topic, why not consult our Surface Cleaning Guide? It is a quick and easy tool to help with your restaurant operations. To continue learning about how to maintain a clean and hygienic restaurant, you can also refer to our breakdown of the fundamental principles of food hygiene and safety.