Kitchen Hygiene Essentials

Kitchen hygiene defines the daily cleaning and personal hygiene practices required in food preparation areas to prevent contamination and illness. These standards are not about appearance, but about protecting food safety, staff health, and regulatory compliance.

Contact us to learn how we can strengthen kitchen hygiene essentials in your kitchen operations.

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Maintaining hygiene in the kitchen prevents food contamination, protects staff and customers from illness, and ensures compliance with health regulations. A clean kitchen is a safe and professional kitchen.

Surfaces should be wiped down after each use. Deep cleaning of floors, walls, and equipment should happen daily or weekly depending on how busy the kitchen is. A written schedule helps keep every task on track.

Wash hands with soap and warm water for at least 20 seconds, working up a rich lather and scrubbing the backs of hands, between fingers, and under nails.

Wash hands before or after:

  • Handling any food, especially ready-to-eat items
  • Using the restroom or touching your face, hair, or phone
  • Handling waste, raw meat, chemicals, or cleaning tools

Always dry hands thoroughly with a clean single-use towel or an air dryer to prevent recontamination.

Personal protective equipment keeps food safe and staff protected. Make PPE part of the routine from the moment staff enter production areas.

  • Hairnets or caps shiuld be worn at all times to prevent hair contamination
  • Gloves when handling ready-to-eat food or plated dishes
  • Clean aprons or uniforms that are replaced as soon as they become soiled
  • Masks whenever required by health guidance or during illness precautions

Waste builds up quickly in commercial kitchens—stay ahead of it.

  • Empty bins as soon as they are 75% full to prevent overflow
  • Clear all bins at the end of every shift
  • Remove waste immediately if it contains strong-smelling or hazardous material
  • Use covered, lined bins to control odors and pests

Daily cleaning keeps the kitchen safe, efficient, and inspection-ready. Use a checklist to make sure every surface and station is covered.

  • Disinfect all food contact surfaces and prep tables
  • Scrub sinks, drains, and splash zones
  • Sweep and mop floors, focusing on corners and under equipment
  • Sanitize utensils, cutting boards, and small wares
  • Empty, clean, and reline bins