Restaurant Cleaning Procedures: A Step-by-Step Guide to Commercial Kitchen Hygiene

Introduction

Running a successful restaurant isn’t just about great food and service—it’s about ensuring your kitchen operates in a clean, safe, and compliant environment every single day. While most teams handle surface-level cleaning well, very few kitchens implement consistent, structured procedures that go beyond wiping down counters.

Establishing clear restaurant cleaning procedures ensures not only a sanitary environment but also better efficiency, fewer breakdowns, and peace of mind during health inspections.

This guide will walk you through the key commercial kitchen cleaning procedures every restaurant should adopt—from daily and shift-based routines to deeper weekly and monthly protocols, with clear instructions by zone, frequency, and responsibility.

‍

1. Why Cleaning Procedures Matter

Cleaning isn’t a background task—it’s a frontline defense against health risks, food contamination, and equipment failure. Without structured procedures, even well-meaning staff can miss critical steps or overlook high-risk areas.

A documented, repeatable procedure:

• Reduces the spread of bacteria and allergens
• Improves food safety and quality
• Extends the life of expensive kitchen equipment
• Ensures readiness for health inspections
• Prevents cross-contamination and pest infestations

Proper procedures turn reactive cleaning into proactive protection. When routines are clearly defined and followed, restaurants can maintain higher standards with less stress and fewer surprises.

📌 Clear procedures = cleaner kitchens = smoother operations.

‍

2. Foundations of Effective Restaurant Cleaning Procedures

Before diving into zone-by-zone instructions, make sure your cleaning system rests on these key foundations. These elements ensure consistency, staff accountability, and long-term results.

✅ Standard Operating Procedures (SOPs)

SOPs are the backbone of any successful cleaning program. They provide consistency across shifts, reduce confusion, and ensure that tasks are executed properly every time.

Each SOP should include:

• A detailed, step-by-step breakdown of the task
• The frequency of the task (e.g., per shift, weekly)
• Who is responsible (by job title or role)
• The cleaning products and equipment required

Use visuals or photos whenever possible to improve clarity and retention.

✅ Training & Accountability

Training ensures your procedures don’t just exist on paper—they’re followed in practice. Invest time in onboarding new staff with clear cleaning expectations.

Reinforce learning by:

• Posting laminated cleaning instructions in relevant work zones
• Holding monthly refreshers or walkthroughs
• Assigning shift leaders or managers to check and sign off on completed tasks

The goal is to build a culture where cleaning is part of every role—not an afterthought.

✅ Color-Coded Tools & Areas

Color coding is a simple but powerful way to prevent cross-contamination. Assigning specific colors to cleaning tools for specific areas minimizes the risk of spreading bacteria.

Recommended system:

• Red: raw meat prep areas
• Green: food-contact surfaces
• Blue: general kitchen surfaces
• Yellow: restroom or non-kitchen areas

This visual cue system makes it easier for staff to follow protocols and easier for managers to spot mistakes.

📌 Strong procedures start with strong systems.

‍

3. Daily Cleaning Procedures (By Shift)

Your daily cleaning routine should be divided by shift to ensure coverage throughout the day. This approach helps prevent build-up, cross-contamination, and the all-too-common closing rush to “catch up.”

🔄 After Breakfast / Lunch Shift

Between major meal periods, light cleaning resets the kitchen and ensures a sanitary working environment for the next team.

Tasks include:

• Wiping down and sanitizing all prep surfaces and cutting boards
• Cleaning knives and utensils, and storing them properly
• Sweeping floors to remove crumbs and debris
• Spot-mopping greasy or wet areas
• Emptying trash bins before they overflow
• Sanitizing high-touch surfaces like fridge doors and faucets

These steps maintain cleanliness without disrupting operations and help avoid cross-shift tensions.

🌙 After Dinner / Closing Shift

This is when more thorough daily cleaning takes place. The kitchen must be reset and ready for the next day.

Tasks include:

• Deep cleaning of cooking equipment: wipe griddles, soak fryer baskets, clean oven interiors
• Scrubbing floors using degreaser and proper mop systems
• Cleaning and sanitizing all handles, switches, and doors
• Replacing and refilling paper towels, soap, and sanitizer
• Taking out all trash, cleaning bins, and adding fresh liners
• Running a dishwasher cleaner/descaler cycle if needed
• Completing the daily checklist and having a supervisor sign off

📌 Dividing daily tasks by shift ensures nothing is skipped—even during rushes.

‍

4. Weekly & Monthly Cleaning Procedures

Daily cleaning keeps the kitchen functional, but deeper weekly and monthly routines are essential to remove hidden grime, prevent equipment failure, and ensure compliance.

🗓 Weekly

Weekly tasks target areas that accumulate buildup but are hard to reach during daily operations. These include:

• Pulling out equipment to clean under and behind it
• Removing, soaking, and scrubbing vent hood filters
• Cleaning the walk-in cooler floor and sanitizing shelving
• Wiping down and disinfecting dry storage bins and racks
• Inspecting and cleaning grease traps (especially in high-volume kitchens)

These routines reduce fire risk, improve airflow, and eliminate hidden bacteria.

📅 Monthly

Monthly tasks focus on more complex appliances and hidden systems:

• Descaling dishwashers and checking for proper performance
• Cleaning walls, ceilings, vents, and light fixtures
• Deep-cleaning and sanitizing ice machines
• Inspecting and wiping down fire suppression nozzles
• Using a pressure washer or scrubber on hard floors

📌 Schedule these tasks on a recurring calendar to avoid buildup and inspection failures.

‍

5. Cleaning Procedures by Kitchen Zone

Breaking down cleaning by kitchen zone increases focus, clarity, and accountability. Each zone has unique risks and cleaning requirements.

🔪 Prep Area

This zone requires strict hygiene protocols since it’s where raw food is most frequently handled.

Procedures:

• Sanitize all surfaces before and after use
• Wash knives and tools in hot, soapy water and rinse with sanitizer
• Clean and organize under-counter storage, wiping spills or crumbs

Keeping this area clean prevents cross-contamination and food safety risks.

🍳 Cooking Line

A hotspot for grease and heat, the cooking line needs frequent degreasing and detailed wipe-downs.

Procedures:

• Wipe and degrease cooking surfaces after each service
• Empty, clean, and inspect fryer baskets and oil filters
• Clean knobs, oven doors, and handles with sanitizing spray

This zone has a direct impact on equipment longevity and fire safety.

🧊 Refrigeration & Storage

Often overlooked, storage areas can harbor mold, spoiled food, and contamination.

Procedures:

• Wipe all gaskets, handles, and interior shelves
• Remove expired food and wipe containers
• Mop floors and pour sanitizer down floor drains

Regular cleaning here improves cold chain safety and organization.

🚰 Dishwashing Station

As the sanitizing hub, this area must remain clean to prevent cross-contamination.

Procedures:

• Descale and run a cleaning cycle in dish machines
• Sanitize sinks and drainboards after every shift
• Remove and clean strainers and filters daily

A dirty dish station risks contaminating clean utensils and serving ware.

🌬 Ventilation & Ceiling

Poor ventilation leads to poor air quality and fire hazards.

Procedures:

• Remove, soak, and scrub filters weekly
• Wipe down exterior hood surfaces and fans
• Schedule duct and hood cleaning every quarter (minimum)

📌 Zoning cleaning tasks reduces oversight and improves execution.

‍

6. Tools, Products & Safety Guidelines

Proper tools and safe chemical usage are essential for effective cleaning and team safety.

Recommended practices:

• Use NSF-approved sanitizers and degreasers suitable for food-contact surfaces
• Provide PPE like gloves, aprons, and non-slip shoes to protect staff
• Store cleaning chemicals separately from food and label them clearly
• Never mix cleaning agents—especially bleach and ammonia
• Maintain an up-to-date Safety Data Sheet (SDS) binder in an accessible location

📌 Safety and compliance go hand in hand with cleanliness.

‍

7. Checklists, Logs & Digital Tracking

Documenting your procedures is just as important as performing them. Health inspectors and corporate leadership alike expect visible records.

Effective tracking includes:

• Cleaning checklists broken down by zone and frequency
• Daily logs signed by staff and verified by a supervisor
• Digital tools to assign, remind, and report completed tasks in real time

💡 Boh simplifies cleaning task management, connects your cleaning logs to your maintenance history, and ensures nothing gets missed.

📌 Accountability is the final step of a successful cleaning procedure.

‍

Conclusion

Restaurant cleaning procedures are more than just a to-do list—they’re a vital part of your operational DNA. When cleaning is structured, documented, and consistently executed, you build a kitchen that’s safer, more compliant, and more efficient.

By adopting clear SOPs, assigning responsibilities, and using the right tools and frequencies, you can avoid costly surprises and set your team up for long-term success.

And if you're looking for a simpler way to manage it all? Boh helps restaurants structure and track their cleaning procedures—so your team always knows what to do, and you always know it's been done.

‍