Cleanliness is the common goal between the staff. It must always be of constant concern to both management and employees. Everyone must practice kitchen cleanliness and store foods properly to cut down on germs and food spoilage.
All employees must be made aware that their daily cleanups are as critical as any of their other responsibilities – perhaps more so.
Every employee must be completely familiar with its content. Everything in the kitchen should be maintained with the greatest cleanliness possible, and leftovers or scraps and the rest of food not used for the preparation of soups should be thrown out the moment it is no longer needed.
The most effective cleanup policy to institute is to make each employee responsible for his own area. Every workstation must be its own cleaning check-off sheet for the end of each shift.
Materials specification for walls, floors, and ceiling in the kitchen is very important to ensure cleanliness and safety. All surfaces must be grease resistant and non porous to allow for easy and frequent cleaning.
Therefore, kitchens must be equipped with easy-clean equipment, typically clad with stainless steel or enamel.
Floor must be non-slipper and grease resistant. Many kitchens use sealed concrete for the floors, but non-glazed, nonporous and slip-resistant ceramic tile is also a possibility.
Cleanliness of the kitchen area
