5 Commercial Kitchen Cleaning Myths and Misconceptions

5 Commercial Kitchen Cleaning Myths and Misconceptions

If you’re a chef or restaurant owner, it’s important to be aware of the myths and misconceptions about commercial kitchen cleaning. Fortunately, we’re here to help debunk the most popular misconceptions, so that you can have a clean and safe kitchen. Let’s dive in!


Myth #1: A Visual Inspection is Enough to Ensure a Clean Kitchen

Many people believe that a visual inspection of kitchen surfaces is enough to judge the cleanliness of a commercial kitchen, but this is not an accurate assumption. Merely looking at counters, appliances, and other surfaces may not reveal bacteria or buildup hiding underneath or in hard-to-reach crevices. To ensure a truly clean space, more extensive cleaning methods such as deep cleaning and sanitization must be used. It’s also important to note that visual inspections don’t take into account how long it has been since the equipment was last cleaned—or how well it was cleaned in the first place.

When it comes to commercial kitchen cleaning, there is no substitute for expert knowledge and up-to-date cleaning tools and processes. Professional cleaning specialists with specialized training will be able to properly assess the situation and use methods that are both safe and effective for the specific environment they are hired to clean. Commercial kitchen cleaners should also have the necessary certifications.

Myth #2: Hot Water is Enough to Clean and Sanitize Kitchen Surfaces

Hot water is not enough to clean and sanitize kitchen surfaces. It is important to use a detergent or other cleaning agent in order to thoroughly remove food and grease that has been splattered on kitchen surfaces. To sanitize surfaces, a disinfectant or sanitizer should be used as hot water does not kill all germs or bacteria that can cause food-borne illnesses.

For maximum effectiveness, read and follow instructions for both the cleaning agent and the disinfectant or sanitizer when used. Make sure that you are using the appropriate concentrations of chemical agents, wait for the necessary amount of time before rinsing, and allow the solution to air dry if recommended by the manufacturer.

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Myth #3: Only the Kitchen Staff Should Be Responsible for Cleaning and Sanitizing

The third common myth is that only the kitchen staff should be responsible for cleaning and sanitizing the commercial kitchen. While it is important to have your kitchen staff help out with this process on a regular basis, they are not the only ones who can assist.

Kitchen workers commonly miss spots and may lack thoroughness when cleaning due to lack of practice. Management should always stay informed of proper cleaning techniques and abide by sanitation guidelines as well as regulate regular deep cleaning among all employees in the kitchen.

Cleaning must effectively address food safety standards throughout the entire establishment, so delegating or assigning roles for all working in the commercial kitchen is necessary for compliance.

Whether it’s an employee from the front-of-house or management taking on monitoring, deep cleaning should also involve a second party to ensure nothing gets missed in any areas affected by daily operations.

Having a team approach for different areas within a bistro, restaurant or bakery will guarantee that jobs are completed efficiently and accurately, resulting in greater quality of service from all involved.

Myth #4: One-size-fits-all Cleaning Products Are Effective for All Kitchen Surfaces

Cleaning products vary widely in terms of their chemical makeup, ingredients, and efficacy. So it stands to reason that some products are better suited for specific surfaces than others. Investing in a one-size-fits-all cleaning product will usually result in an inadequate job, no matter how diligent you might be.

To get the best clean possible, you need to equip yourself with the right cleaners for each surface. Many kitchen surfaces (for example, countertops, floors, and ovens) may require different materials and treatments. That is why professional kitchen cleaners work with a variety of products that are tailored to suit different types of surfaces around the commercial kitchen.

For instance, glass-ceramic stove tops need special cleaners that won’t damage delicate finishes while also cutting through grease efficiently. Similarly, stainless steel needs certain treatments to avoid marking it or weakening its finish over time; while a blend of all-purpose cleaner and sanitizer is more suited for cutting board freshening jobs.

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Knowing which cleaning agent (cleaner) can perform the task at hand correctly goes a long way towards maintaining a truly healthy and safe commercial kitchen environment – where food safety protocols must be followed at all times!

Myth #5: Infrequent Deep Cleaning is Sufficient for Maintaining a Safe Kitchen Environment

When it comes to kitchen hygiene, infrequent deep cleaning is definitely not enough to ensure a safe kitchen environment. In fact, deep cleaning should be done daily. This involves scrubbing the walls, floors, and surfaces with hot soapy water and rinsing them thoroughly with clean water. This also includes changing cloths used to clean up spills to prevent the spread of bacteria.

Deep cleaning should also include wiping down equipment such as stoves, fryers, and hotplates with disinfectant. Cleaning grease off vents, filters, and exhaust hoods should be done on a weekly basis, while an annual spring clean of all kitchen fittings is essential for optimal sanitation.


Cleaning your commercial kitchen is an important part of ensuring the safety and quality of your food. There are some myths and misconceptions about kitchen cleaning that can lead to improper meals being served and a lack of customer satisfaction. Knowing the facts will help you create a successful cleaning program and make sure that your commercial kitchen runs efficiently.

In conclusion, remember that keeping your commercial kitchen clean isn’t just about aesthetics – it’s absolutely essential for health and safety purposes too! With clear instructions set out by managers or supervisors along with regular training sessions for all employees involved in handling food products or working around potentially contaminated surfaces, clean home kitchens can provide safe eating experiences while boosting customer satisfaction rates too!