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daily kitchen cleaning and reorganisation

1. Pre-Cleaning Preparation

Gather all cleaning supplies (sanitizers, detergents, mops, cloths, etc.)

Collect all necessary cleaning products from storage.
Check expiration dates on sanitizers and detergents.
Gather mops, cloths, brushes, and sponges.
Ensure supplies are within easy reach for cleaning.

Ensure all equipment is turned off and unplugged

Verify that all cooking appliances are powered off.
Unplug equipment to prevent accidental activation.
Check for any unused electrical devices on surfaces.
Make a note of any equipment in need of maintenance.

Remove any perishable items from surfaces and store them properly

Check all countertops and tables for food items.
Place perishable items in the refrigerator or freezer.
Seal items in airtight containers to prevent spoilage.
Label containers with date and contents for easy identification.

Here are some additional steps you could include in the **1. Pre-Cleaning Preparation** section of your daily kitchen cleaning and reorganisation checklist

Wear appropriate personal protective equipment (PPE) such as gloves, aprons, and masks

Clear all surfaces of non-perishable items and equipment to ensure a thorough cleaning

Check cleaning supplies for expiration dates and restock items as needed

Organize cleaning tools and supplies in a designated area for easy access during cleaning

Prepare a bucket of warm water mixed with detergent for mopping and wiping surfaces

Label containers for cleaning supplies to avoid confusion during the cleaning process

Review any specific cleaning instructions or protocols for sensitive equipment or surfaces

Ensure that garbage bags are ready for disposal of waste collected during the cleaning process

Verify that sinks and drains are clear and functioning properly before starting the cleaning

2. Surface Cleaning

Wipe down all countertops and food preparation areas with sanitizer

Clean the stovetop and oven surfaces

Sanitize the sink and faucet areas thoroughly

3. Equipment Cleaning

Clean and sanitize small kitchen equipment (blenders, mixers, etc.)

Wipe down larger equipment (grills, fryers) as per manufacturer’s instructions

Inspect and clean the refrigerator and freezer doors

4. Floor Cleaning

Sweep the kitchen floor to remove debris and food particles

Mop the floor with an appropriate cleaning solution

Pay special attention to corners and under equipment

5. Dishwashing Area

Empty and clean the dishwashing sink and area

Ensure all dishes, pots, and pans are washed, sanitized, and stored properly

Organize utensils and tools in their designated areas

6. Food Storage

Check food storage areas for expired items and discard them

Wipe down shelves and organize food items by category

Label containers and ensure all items are stored properly

7. Waste Management

Empty trash bins and replace liners

Properly dispose of recyclable materials

Ensure composting bins are emptied and cleaned as necessary

8. Final Inspection

Conduct a walkthrough to ensure all areas are cleaned and organized

Make a note of any maintenance issues that need to be addressed

Restock cleaning supplies and prepare for the next shift

9. Documentation

Sign and date the cleaning checklist

Note any issues or areas for improvement for future reference

Share the completed checklist with management if required

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