Eleven focus areas for a clean and sanitary kitchen.

Select a number to see the best products for each area.

Kitchen Area
Kitchen 1 Kitchen 2 Kitchen 3 Kitchen 4 Kitchen 5 Kitchen 6 Kitchen 7 Kitchen 8 Kitchen 9 Kitchen 10 Kitchen 11
1

1. Ovens

It's recommended to clean ovens weekly. Make sure the oven has cooled completely before attempting to clean.

2

2. Degreasing

Range hoods, fryers, ovens, walls and other tough greasy surfaces need a heavy duty degreaser to clean. These areas should be cleaned as needed. Trash and grease dumpsters should be cleaned weekly.

3

3. Floors

Kitchen floors can be soiled by grease. Choose a floor care product that cuts tough grease and grime.

4

4. Coolers

Clean kitchen coolers monthly or as often as needed.

5

5. Freezers

Clean your walk-in or upright freezers monthly.

6

6. Cutting Boards

It's important to clean cutting boards frequently. At minimum, every 4 hours. Cutting boards need to be cleaned before use, before changing from one food type to another and after food handling is complete.

7

7. Hard Surface Cleaners

In a commercial kitchen, countertops are at the heart of the action. Protect against food cross contamination with regular disinfection and maintenance.

8

8. Disinfecting & Sanitizing

Prevent foodborne illnesses and kill germs that cause food poisoning by disinfecting and sanitizing surfaces in your kitchen regularly.

9

8. Deliming

Areas that need general deliming are sinks, around spigots and faucets. You should delime these areas as needed at closing time.

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8. Dish/Pot/Pans

A main ingredient to a spotless kitchen is the right dish cleaning product. Get your dishes virtually spotless and remove stubborn grease by using a dependable product you can trust.

11

8. Sinks

Clean & sanitize sinks between use and throughout the day.

Helpful Hints

  • Laundry

    Clean

    Wash hands and surfaces often as well as all fruits and veggies.

  • Laundry

    Separate

    Use separate cutting boards, plates, and utensils for raw produce and for raw meat, poultry, seafood, and eggs.

  • Laundry

    Cook

    Cook to the right temperature.

  • Laundry

    Chill

    Refrigerate promptly. Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them.