Log in
Ask for a demoa demo? Free trial
Accueil > Blog HACCP method > HACCP Measures > The Regulatory Obligations of the Restaurateur > How to properly manage your kitchen cleaning plan ?

How to properly manage your kitchen cleaning plan ?

The Regulatory Obligations of the Restaurateur 12 avril 2021

Cleaning is an essential step in the management of a kitchen and is an obligation for all restaurants and food businesses but it is sometimes difficult to enforce these hygienic standards within your establishment, both for lack of time, material or just goodwill.

Cleaning is an essential step in the management of a kitchen and is a must for all restaurants and food businesses. Establishing a cleaning plan within your company is therefore a good way to lay the foundations of cleanliness according to the legislation. However, it is sometimes difficult to apply this plan, whether for lack of time, material or simply goodwill.

Here are four tips to help you better manage kitchen cleaning.

1. Inform your staff

Comment assurer l'Hygiène et la sécurité alimentaire avec traqfood HACCP
It may seem obvious, but it is important to inform your employees about the hygiene standards to be applied. Each establishment has different cleaning standards and it is important that its employees know the standards to use in their kitchen. Providing kitchen staff with the ability to find information easily and when they need it is a good way to make things easier for them. Having a white paper handy can be an idea to develop to educate your staff about hygiene standards.

2. Be prepared

Comment assurer l'Hygiène et la sécurité alimentaire avec traqfood HACCP

Having all the necessary cleaning supplies on hand and easily accessible allows employees to follow cleaning instructions more effectively. Not having to search for products from one end of the kitchen to the other avoids frustration and increases goodwill and time savings for the task at hand.

3. Train in cleaning rules

Comment assurer l'Hygiène et la sécurité alimentaire avec traqfood HACCP

Its staff need to know how to use the products but also how and when to use them. The cleaning plan is there to help them but a demonstration is a welcome help, especially in the case of product to be diluted or equipment requiring special cleaning. Helping them to do the right things as soon as possible will allow them to have the right cleaning reflexes and thus avoid mistakes that would waste their time.

4. Make the cleaning plan easier to understand

comment gérer son plan de nettoyage, traqfood HACCP PMS

The cleaning plan can be translated into a table containing important information from the cleaning protocol. Having a specific cleaning plan for each part of the kitchen helps avoid misunderstandings and makes it easier to understand the tasks to be done, making cleaning more affordable and no longer an overwhelming task.

It may also be of interest to embellish the text with images to make the cleaning plan easier to understand and faster to read.

Retour

Would you like to contact traqfood?

You are a salesperson, a restaurateur or an individual.
Do not hesitate to contact traqfood!

I am
I work for
I want to