A kitchen that moves quickly can look tidy but can be dangerous. Grease film, leftover food, and damp surfaces that aren’t cleaned can make people slip, attract pests, and make it more likely that food will get contaminated between prep chores. The goal is clear: get every area back to a safe, clean baseline so that the next crew can go into a location that is organised, compliant, and ready for service and checks.
In this guide we will cover Prep surfaces, dish area controls, cookline degreasing, floors and drains, plus weekly and monthly rotation tasks with simple sign-off logs for restaurant kitchens, cafes, takeaway shops, catering teams, workplace cafeterias, and school canteens.
Use the appropriate words before you start, since they alter what you do:
- Cleaning gets rid of obvious clutter like crumbs, oils, and grime that has built up over time.
- Sanitising makes food-contact surfaces safer by lowering the number of germs on them.
- Disinfecting is usually only for contact and body fluids or spills, not for surfaces where you prepare food every day, unless the chemical label says it’s safe for those locations.
Follow the guidelines in your venue’s food safety plan and the instructions on each product. Do the same thing every shift to get the same results. According to a guide from Food Standards Australia New Zealand cleaning in food service settings involves removing general dirt, grease, and food waste from premises, equipment, and utensils to prevent contamination by harmful microorganisms or other substances.
What You Need for Kitchen Cleaning: Tools, Supplies and Safety Basics
Set up one clean-down kit so that the team doesn’t have to waste time looking for things when service ends.
Tools
- Cloths and scouring pads that are colour-coded and segregated by area (benches, machines, and bathrooms)
- A set of brushes, one of which is made just for drains
- A mop system has a bucket, a wringer, and a floor squeegee.
- Spray bottles with clear labels that show the chemical name and the right amount of water to mix it with
- Microfiber wipes for glass and stainless steel surfaces
- A soak bucket for utensils and small parts, as well as bin bags and a small-parts caddy
Chemicals
- Detergent or cleaner suitable for food areas
- A strong grease remover for the stove line and splash areas where oil builds up
- A sanitising agent for food-contact areas such as prep areas and cutting boards
- A scale remover for the dishwasher and taps when you need it
Basic safety
- When needed, wear gloves, an apron, shoes that don’t slip, and eye protection.
- Safety Data Sheets are available, and staff have been instructed on how to combine the right amounts and how long to let them sit.
- Never mix different chemicals, especially bleach with acidic cleaners or ammonia.
A Simple End-of-Shift Routine for Steady Extraction
Follow a fixed sequence so you do not re-soil areas you have already finished:
- Top to bottom: start with overhead shelves and the tops of units, move to work surfaces, then finish with the floor.
- Cleaner areas first: handle prep and storage spaces before the dish section, then complete the floor and drainage points last.
- Dry work before water: scrape, clear, and sweep first, then move into washing and rinsing.
- Wash, rinse, sanitise, air-dry: this matters most on any food-contact area.
For bigger back-of-house layouts, divide the space into clear zones and give each one a responsible person.
Kitchen Reset Routine: Zone-by-Zone Clean-up
Use this step-by-step routine to reset every zone for the next shift. It reduces slip risks, controls grease and residue, and keeps food-contact surfaces safe. Follow the same order each night so the kitchen stays organised, compliant, and inspection-ready.
1. Clear and reset the workspace
Start by removing anything that does not belong on the benches. Put ingredients back into their labelled locations, then cover and date items you are keeping and discard anything that should not be held. Empty rubbish, fit fresh liners, and wipe the bin lid and handles so the waste area does not become a contamination point. Break down cardboard and take it out of the prep space. Clearing clutter first speeds up every other task and stops you from wiping around obstacles.
2. Dish and wash-up area (the “dish pit”)
Treat the wash-up zone as a high-risk area because it spreads germs quickly when it gets messy. Scrape leftovers into a waste caddy, then pre-rinse to remove heavy residue. Wash with detergent, rinse with clean water, then sanitise using the label directions and allow items to dry naturally. Clean sink strainers, and wipe the splashback, taps, and surrounding surfaces. If you run a dish machine, remove and clean filters and scrap trays, confirm the chemical feed and temperatures using your site procedure, then leave the door open overnight so the interior dries out.
3. Benches, prep tables, and food-contact surfaces
Be strict in prep areas because these surfaces directly affect food safety. Take away boards, utensils, and any removable pieces for proper washing. Brush or wipe crumbs and debris into the bin, then scrub the surface with detergent and follow with a clean-water rinse. Apply the food-safe sanitiser and keep it wet for the full contact time, then let the area air-dry. Do not wipe the sanitiser off unless the product instructions tell you to. Finish by hitting frequent touchpoints such as fridge handles, drawer pulls, switches, tap levers, scales, slicer controls, microwave buttons, and cupboard edges.
4. Small equipment and removable parts
Items with seams, joints, and moving pieces trap build-up, so give them extra attention. Where it is safe and staff are trained, disassemble guards, trays, seals, and blades to expose hidden residue. Soak parts if needed, scrub thoroughly, then rinse well so no chemical remains. Sanitise any food-contact components and let them dry before putting everything back together. Wipe the outside and base of the unit, including buttons and switches, because hands touch these all shift.
5. Cook line, grease zones, and splash areas
Grease film is often the reason a kitchen fails a “looks clean” check, so tackle it properly. Let hot gear cool to a safe temperature first, then apply degreaser to splashbacks, bench edges, handles, and the fronts of appliances where oil collects. Work the product in with a pad or brush, then rinse completely so residue is not left behind. Use a food-safe sanitiser on any area that may contact food. Pay special attention to bench undersides, shelf rails, tight corners behind small appliances, door seals on warming units and fridges, and the outside of fryers and basket zones while following site safety rules.
6. Floors, corners, and under-equipment areas
Most slips, pest activity, and smells begin at floor level, so finish the close-down with a thorough floor reset. Sweep carefully along kickboards, around corners, and beneath benches, then scrape stuck-on debris before mopping. Wash or scrub from the far side of the room toward the exit so you do not walk through wet areas. Rinse if your product requires it, then use a squeegee to push water toward drains and reduce pooling. Keep wet-floor signage out until the surface is fully dry. For areas beneath heavy units, move equipment only if you have wheels or sliders and your procedure allows it, otherwise use long-handled tools to reach hidden zones safely.
7. Drains and odour control
Drains are a common inspection focus, so make them part of the routine, not an occasional fix. If permitted, lift covers and remove debris, then scrub the drain lip and the surrounding floor where grime gathers. Use only the treatment your site approves, follow the label, and rinse as directed. Replace covers and check that water is not sitting around the opening. Avoid pouring random chemicals into drains, since incorrect combinations can create hazards and damage plumbing.
8. Cold storage quick clean
This is not a full deep-clean every night, but it still needs a tidy reset for safety and organisation. Wipe visible spills straight away so they do not harden or contaminate stored items. Clean door seals and handles, then scan shelves for open containers, missing dates, and stock that blocks airflow. Rotate inventory and remove expired products according to your program so the next shift starts with a clear, compliant setup.
5–10 Minute Quick Kitchen Reset During Service
Use short resets between rush periods to keep hygiene stable and stop small messes turning into bigger risks. Empty bench-top waste and wipe down prep areas so crumbs and residue do not spread. Change cloths the moment they smell, look soiled, or feel greasy, because dirty wipes move bacteria around instead of removing it. Re-make your sanitising solution to the correct strength using the label directions, since weak mix does nothing and strong mix can be unsafe. Scan the floor for hazards, then remove dropped food, wet spots, and stray packaging to reduce slips and pest attraction. Before jumping back into prep, change gloves, wash hands properly, and start fresh on food-contact tasks.
Kitchen Cleaning Schedule: Daily, Weekly And Monthly
Build a simple rotation for weekly targets and monthly maintenance so grease, scale, and hidden grime do not accumulate. This approach keeps cleaning manageable, supports food safety checks, protects equipment performance, and gives you clear proof through routine logs and service records.
Weekly deep clean targets (rotate through zones)
To keep the kitchen genuinely clean, pick 3 to 5 focus areas each week and rotate them so nothing gets ignored. This keeps the workload realistic while still breaking down the build-up that daily close-downs cannot fully remove. Many restaurants and cafes in Sydney use Kitchen Cleaning Sydney to keep up with their high standards. If you run a busy food service business in Sydney and need reliable help, this is a good option.
A good weekly rotation includes: the space behind and under hot-line equipment, storage shelves, walls, and splash areas, hood surfaces and any accessible filters (only where staff are trained), cool-room interiors including racks and door seals, floor edges, corners, and grout lines, plus the waste station such as bins, wheels, and the surrounding floor.
Monthly and periodic tasks
These jobs prevent long-term scaling, grease layering, and maintenance problems. Schedule tap and sink descaling when mineral deposits show up, run the dish machine’s internal clean and delime cycle as the manufacturer sets out, wipe the outside of the ice machine and the nearby floor where your procedure allows, refresh storeroom shelving and check pest-monitor points, and clean higher vents, light fittings, and ledges that collect dust and fallout.
For canopy internals, ducting, grease trap servicing, and other specialist work, use qualified providers and keep service records for verification during checks.
Common mistakes that cause hygiene problems in Kitchen
Reusing one cloth across different areas
Using a single cloth in multiple zones spreads bacteria, grease, and allergens from one space to another. The NSW Food Authority says that if you use a knife or cutting board to prepare raw food and then use it again without cleaning it properly for cooked foods or salads, you could get sick from eating food that has been contaminated.
A wipe that touches bins, floors, or wash-up areas can quickly contaminate benches, handles, and food-contact points. The fix is simple: assign cloths by area using colour coding or clear labels, and swap them the moment you change zones. Keep a separate cloth for high-touch points like door handles and switches, and replace any cloth that drops onto the floor. Wash cloths properly, dry them fully, and never store them damp in a bucket.
Skipping the rinse step before sanitising
Sanitiser is not a cleaner, it is a finishing step that works best on a surface that is already free from soil. When detergent film, grease, or food residue remains, disinfectant cannot reach the surface evenly and its performance drops. The correct approach is a consistent sequence: remove debris first, wash with detergent, rinse with clean water, then apply sanitiser and allow the full contact time on the label. If the surface is heavily soiled, repeat the wash step instead of using stronger disinfectant to compensate.
Using too much degreaser on the wrong surface and not rinsing well
Overapplying degreaser can leave a tacky film that attracts dirt, causes odour, and makes surfaces look dull. On the wrong material, it can also damage finishes, stain porous stone, or weaken sealants. The solution is to choose a product that suits the surface, mix it at the correct dilution, and apply only what you need. After degreasing, rinse thoroughly until residue is gone, then dry the surface to prevent streaks and re-soiling. For sensitive areas, do a small test spot first and avoid harsh chemicals where they are not suitable.
Keeping sanitiser in a dirty bucket or spraying over visible dirt
Sanitising solution becomes contaminated when it sits in a soiled container, and spraying disinfectant onto visible grime does not remove the grime. This creates a false sense of safety while bacteria can still remain under the soil layer. The right method is to mix fresh sanitiser in a clean bucket, and empty, rinse, and dry containers after use. When there is visible dirt, wipe or scrub it away using detergent, rinse, then apply disinfectant and leave it for the required contact time. This ensures the product works as intended and the surface is genuinely hygienic.
Mopping with dirty water or spreading grease across the floor
When mop water turns cloudy or oily, it stops cleaning and starts spreading contamination across the floor. Grease films increase slip risk, trap odours, and can lead to faster re-soiling. A better process is to use a two-bucket setup or a mop system that separates clean solution from rinse water, replacing water as soon as it looks dirty. Remove heavy grease spots first with a targeted clean, then mop in sections so you do not drag grime across the whole area. For kitchens with heavy build-up, periodic machine scrubbing followed by a rinse and dry step produces a safer finish.
Ignoring drains until odour or pests appear
Drains are a common hidden source of smell and pest activity because they collect food waste and biofilm over time. If they are only addressed when problems show up, the issue usually returns quickly. The solution is to add drains to your routine with a quick daily rinse plus a scheduled deeper clean based on usage. Lift the grate, scrub the channel and sides, flush with hot water, and use an approved drain product following label directions. Keeping the surrounding floor clean and dry also reduces attraction for insects, and if odour comes back fast, escalate for a maintenance check to rule out blockages or poor flow.
Kitchen Cleaning Process for Consistent: Long-Term Hygiene
Good results do not come from harder scrubbing. They come from a repeatable system that makes the right action the easy action, even on busy shifts.
Define “done” in a way everyone can see
- Set simple pass or fail rules for each zone (no residue, no odour, dry floor, no food debris).
- Add 1 to 2 reference photos for key areas so staff can match the expected finish.
Assign ownership, not just tasks
- Give each shift a named owner for each zone (prep, dish area, cookline, storage).
- Use a quick sign-off routine so responsibility is clear and handover is smooth.
Make supplies impossible to ignore
- Create one fixed home for chemicals, cloths, brushes, and gloves.
- Use clear labels, colour cues, and a small restock par level so items never run out mid-service.
Control chemicals so outcomes stay stable
- Label every spray bottle with product name, dilution, and mix date.
- Keep Safety Data Sheets accessible and use the correct contact time from the label.
- Train staff to replace solutions when they look dirty or lose performance.
Add a fast verification loop
- Do a 2-minute supervisor walkthrough with a short checklist focused on risk points.
- Log issues as “fix now” or “schedule repair” so recurring problems get closed out.
Build an escalation path for repeat failures
- If a zone fails twice in a week, change one variable: tool, product, timing, or ownership.
- If build-up returns fast, flag it as a maintenance issue, not a cleaning issue (seals, drainage, ventilation, equipment gaps).
To dive deeper into specific high-risk areas, check out these practical guides on
Conclusion
A professional kitchen clean-up is not only about looking tidy at close. It is about resetting every zone to a safe baseline so the next shift can work without slip risks, pest attraction, or cross-contamination. When you follow a consistent order, use the right products correctly, and add small in-service resets, hygiene stays stable even on the busiest days. Pair that routine with a simple schedule, clear ownership, and quick verification, and you get repeatable results that support compliance, equipment performance, and smoother inspections.For expert assistance in implementing or enhancing these standards especially for commercial spaces in need of reliable, professional support consider reaching out to specialists like Westlink Commercial Cleaning to get a tailored quote and keep your operations spotless.
Frequently Asked Questions
What is the right order to clean a kitchen at close?
Use a fixed sequence: clear clutter first, work from high surfaces down, finish with floors and drains, then leave key areas dry so the next shift starts clean and safe.
Do I need to sanitise or disinfect after cleaning?
Sanitising is the normal step for food-contact surfaces after washing and rinsing. Disinfecting is usually reserved for bodily fluid incidents or specific contamination events, unless the label states it is safe for food-contact use.
Why do I need to rinse before applying sanitiser?
Sanitisers work best on a surface that is already free from grease and detergent film. If residue remains, the chemical cannot contact the surface evenly, and performance drops.
How often should hood filters be cleaned in a food service kitchen?
Set a frequency based on cooking load and your site program. High-grease operations may need more frequent cleaning than low-volume kitchens, and filters must be fully dry before refitting.
What is the best way to stop grease build-up on the cookline?
Treat splash zones daily, empty drip trays at close, and rinse degreaser fully so you do not leave a sticky film that attracts more soil.
How can we reduce slip hazards during cleaning?
Sweep and scrape first, mop in sections toward the exit, use signage while floors are wet, push water toward drains with a squeegee, and do not leave pooled water behind.
What should staff do if the dish machine smells or leaves residue?
Check and clean filters and scrap trays, run the cleaning cycle as recommended by the manufacturer, confirm temperatures and chemical feed using your procedure, and leave the door open overnight to dry.
How do we stop cloths from spreading bacteria between zones?
Use colour coding or clear zone labels, change cloths as soon as they become soiled, and never carry a wipe from bins, floors, or the dish area to benches or prep surfaces.
How do we keep drains from becoming an odour and pest problem?
Make drains part of routine work, remove debris, scrub the channel and surrounding floor, use only site-approved treatments, and keep the area around the grate clean and dry.
What records help during audits or inspections?
Simple logs for close-down completion, weekly rotation targets, dish machine delime cycles, hood filter cleaning, pest monitor checks, and any specialist servicing such as ducting or grease trap work.
