Skip links

Best Practice for Commercial Kitchen Hygiene

Running a commercial kitchen in the UK, whether it’s at a school, hotel, bakery, or food production facility, comes with its own set of challenges. Among them is maintaining hygiene. Hygiene is one of the largest non-negotiable operational factors within the food industry. In this article, SymClean Industrial, food manufacturing cleaning specialists delve into the often-overlooked aspects of commercial kitchen cleanliness and explore best practices that many websites fail to mention.

Commercial Kitchen Best Cleaning Practice

Best Practice for Commercial Kitchen Hygiene

The Importance of Maintaining Hygienic Commercial Kitchens

In the landscape of food, whether it be processing, preparing or catering, hygiene is paramount. Beyond the obvious reasons for complying with regulations and ensuring the safety of consumers, maintaining commercial kitchen hygiene is crucial for operational efficiency and longevity. Hygiene isn’t just good practice; it’s a strategic imperative.

Commercial Kitchen Best Cleaning Practice

Starting with the basics of commercial kitchen hygiene, we must ensure regular cleaning, sanitisation, and adherence to regulations. Surfaces and equipment must be regularly sanitised, also pay attention to intricate areas and undersides of equipment.

Cleaning measures should adopt a colour code system. This colour code system follows the principles of cross-contamination prevention. By implementing this practice you ensure that cleaning tools have a longer life span avoiding disposing prematurely.

Cleaning professionals should also ensure they are utilising efficient cleaning agents. Ensure all products, from degreasers to sanitisers, are strategically selected in line with the type of food being produced. Choose products that are effective against a broad spectrum of contaminants and kitchen equipment.

SymClean’s Additional Cleaning Guidance for Commercial Kitchen Hygiene

  1. Ensure Systematic Daily Checks: Whilst this may seem obvious guidance, daily assessments can be neglected. It is crucial to establish daily routines and schedules that include inspections. Within these inspections, you must check equipment, surfaces, and high-touch traffic areas for any signs of contamination or wear. Identifying issues early prevents small problems from snowballing into costly disruptions.
  2. Strategic Ventilation Management: The air circulating in your kitchen is as crucial as the ingredients on your shelves. Regularly clean and maintain ventilation systems to ensure that the atmosphere remains pristine and free from contaminants that could compromise food safety.
  3. Hygienic Storage Practices: Effective storage practices play a pivotal role. Implement a strict first-in, first-out (FIFO) system to prevent the accumulation of expired or spoiled ingredients. Regularly clean and sanitize storage areas to avoid cross-contamination.
  4. Daily Cleaning Rituals: Encourage a culture of cleanliness among your kitchen staff with daily cleaning rituals. Assign specific tasks for each shift, from wiping down surfaces to ensuring the cleanliness of utensils, to maintain a continuous cycle of hygiene.
  5. Employee Training and Standards: Thorough training and regular monitoring of results should be implemented to ensure staff are effectively completing their duties in line with internal and regulatory standards.

Types of Commercial Kitchens and Best Practice

Schools & Education:

In the education sector, hygiene is paramount to ensure the well-being of students. In school kitchens, best practices include implementing a strict cleaning schedule that covers all surfaces, equipment, and utensils. Using food-safe sanitisers and ensuring proper ventilation is essential. Additionally, establishing protocols for handling allergens and dietary restrictions helps prevent cross-contamination. Regular training sessions for kitchen staff on hygiene practices and food safety guidelines reinforce a culture of cleanliness and responsibility.

Hotels and Restaurants: 

In the hospitality industry, best practices revolve around maintaining cleanliness at all times. This includes regular deep cleaning of kitchen surfaces, equipment, and storage areas using appropriate sanitisers. Implementing a colour-coded system for cleaning cloths and utensils helps prevent cross-contamination. Staff training on proper hygiene practices, including handwashing and personal grooming, is essential to uphold sanitation standards.


Best practices in healthcare kitchens focus on stringent hygiene protocols to prevent foodborne illnesses. This includes thorough cleaning and sanitisation of all equipment, surfaces, and utensils after each use. Implementing HACCP (Hazard Analysis and Critical Control Points) principles helps identify and mitigate potential risks. Regular audits and inspections ensure compliance with industry regulations and maintain a safe environment for patients and staff.

Food Processing Plants: 

In food processing plants, best practices centre around maintaining a hygienic environment to ensure product safety. This involves implementing strict cleaning and sanitation procedures for all equipment and processing areas. Regular monitoring of water quality, air filtration systems, and pest control measures is essential. Staff training on hygiene practices and contamination prevention helps uphold quality standards throughout the production process.

Workplace Canteens: 

In large canteens, best practices include establishing clear cleaning schedules for high-traffic areas and regularly disinfecting shared surfaces, such as tables and serving counters. Implementing food safety training for staff ensures they understand proper handling procedures and adhere to hygiene standards at all times. Additionally, investing in quality food storage containers and temperature-controlled serving stations helps maintain food quality and safety, ensuring employees receive nutritious meals that meet regulatory standards.

Strategic Best Practice

Working with specialists, like SymClean Industrial, is one of the best practices for ensuring consistent hygiene and compliance. SymClean Industrial works with Food Processing Plants, Commercial Kitchens and other businesses within the food industry, assisting with Facility Management services. Our specialist knowledge and experience within commercial and industrial kitchens ensure that your facility doesn’t just meet standards but exceeds them.

If you want to improve the hygiene standard for your commercial kitchen, remove the pressure from existing teams and outsource your cleaning and hygiene management, get in touch.



This website uses cookies to improve your web experience.