Separate daily care from deep cleaning
Agree which tasks belong to the cleaning team and which belong to the people using the kitchen. Washing-up, fridge contents and appliance interiors should be named in the plan, rather than assumed.
Clear before cleaning
Remove food and personal items from the surfaces being cleaned. Use products suited to the surface and follow the label, including any rinsing and contact-time instructions. Do not mix cleaning products.
Give appliances their own routine
Follow the manufacturer’s instructions for each appliance. Ask users to remove food before a scheduled fridge clean. Oven interiors, extraction systems and commercial catering equipment need a separately agreed scope.
Keep the room ready for the next person
Check bins, report leaks and leave the agreed floor area dry before reopening it. Put a simple rota in place for shared food storage and tell staff who to contact when something needs attention.
- A named kitchen contact
- Clear fridge and cupboard rules
- Agreed bin and supply checks