- Kitchen Procedures
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Oven Cleaning
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Trash and Grease Dumpster Cleaning
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Upright Cooler Cleaning
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Walk-in Cooler Cleaning
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Walk-in Freezer/Freezer Walls/Upright Freezer Cleaning
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Cutting Board Cleaning Procedure
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General Deliming
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Manual Ware Washing and Sanitation
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Cleaning a 3-compartment Sink
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Eleven focus areas for a clean and sanitary kitchen.
Select a number to see the best products for each area.











1. Ovens
It's recommended to clean ovens weekly. Make sure the oven has cooled completely before attempting to clean.
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. Floors
Kitchen floors can be soiled by grease. Choose a floor care product that cuts tough grease and grime.
4. Coolers
Clean kitchen coolers monthly or as often as needed.
5. Freezers
Clean your walk-in or upright freezers monthly.
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. 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. Disinfecting & Sanitizing
Prevent foodborne illnesses and kill germs that cause food poisoning by disinfecting and sanitizing surfaces in your kitchen regularly.
8. Deliming
Areas that need general deliming are sinks, around spigots and faucets. You should delime these areas as needed at closing time.
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.
8. Sinks
Clean & sanitize sinks between use and throughout the day.
Commercial Kitchen Cleaning
An effective kitchen cleaning regimen should properly clean and sanitize, especially food preparation areas. The key to containing restaurant cleaning expenditures is developing more effective cleaning procedures and using highly efficient products that won't compromise on the critical goal of food safety.
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Common Kitchen Task Areas
Helpful Hints
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Clean
Wash hands and surfaces often as well as all fruits and veggies.
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Separate
Use separate cutting boards, plates, and utensils for raw produce and for raw meat, poultry, seafood, and eggs.
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Cook
Cook to the right temperature.
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Chill
Refrigerate promptly. Illness-causing bacteria can grow in many foods within two hours unless you refrigerate them.

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