It starts before the first dish is served. Before the final checks – straightening a chair or
adjusting a table setting – before the doors open, and the first guest walks in. It starts
with clean counters, gleaming floors, and the quiet confidence that every surface has
been properly sanitised. Food safety and kitchen cleanliness aren't just afterthoughts or
tasks to be hurried through at closing time. They're the foundation of everything that
happens in a successful restaurant.
But maintaining hygiene in a high-pressure environment requires more than good
intentions. “Behind the polished façade of fine dining or the bustling energy of a casual
eatery, must lie a well-defined plan of invisible protocols and practices, ensuring
consistent health and safety standards, and brand reputation,” says Jeffery Madkins,
Marketing Manager for Unilever Professional. “Because just cleaning where there’s dirt
doesn’t hold up in 2025. It’s expected that cleaners and kitchen staff are trained to
follow a stringent cleaning and sanitisation system.”
With that in mind, Madkins shares 10 key areas that restaurants, guesthouses, hotels,
and catering teams should prioritise in their cleaning routines. These are grounded in
best practices, ensuring hygiene standards customers can trust – even beyond what
they can see."
10 PRIOIRITY CLEANING AREAS
1. High-Touch Surfaces
Door handles, fridge doors, counters, and dining tables should be cleaned and
disinfected multiple times a day using a professional-grade surface cleaner, like
Handy Andy Professional Multi Surface Disinfectant Cleaner.
2. Floor Transition Zones
In addition to mopping twice daily, prioritise high-traffic transition areas between food
prep and service zones. These doorways and passages are critical control points for
preventing cross-contamination. Use proper drainage mats and clean spills
immediately to avoid accidents.
3. Hand-washed Kitchen Utensils and Cookware
Wash thoroughly in hot, soapy water and sanitise by submerging in boiling water for
one minute, especially after use with raw food. Use a powerful dishwashing liquid like
Sunlight Professional Dishwashing Liquid that leaves no residue and lifts stubborn
grease.
4. Walk-In Refrigerators
Clean shelving in walk-in fridges weekly, with high-use areas cleaned more often.
Wipe spills immediately. Sanitise handles and high-touch surfaces multiple times a
day. Store raw and cooked foods separately, using clearly labelled containers to
prevent cross-contamination. Conduct a deep clean monthly, including walls and
floors.
5. Exhaust Hood Systems and Ducts
Clean monthly in high-volume, busy kitchens to remove grease, reduce fire risk, and
improve airflow.
6. Kitchen Walls and Ceilings
Grease and steam settle quickly, especially in busy kitchens. Regular weekly wipe-
downs prevent buildup and keep surfaces safe and hygienic.
7. Restrooms and Toilets
Customers often judge hygiene by the state of the bathroom. Disinfect high-touch
areas like taps, door handles, and flush buttons multiple times throughout the day,
especially during peak service periods when hourly checks may be appropriate. Re-
stock soap, toilet paper, and sanitiser regularly, to ensure guests always have what
they need. Perform a full clean at least once daily using an appropriate product such
as Domestos multipurpose bleach, effective against 99.9% of germs, to maintain
hygiene and eliminate odours.
8. Entrance Mats and Rugs
Often overlooked, mats trap bacteria and grime. Vacuum daily and wash regularly to
maintain a well-kept and inviting entrance.
9. Staff Uniforms and Aprons
Fresh, spotless uniforms are a hygiene standard requiring daily laundering to remove
stains and smells. Use Omo Auto or Skip Auto Washing Powder and Comfort Fabric
Softener (Professional Range) for stain-free uniforms that reflect a clean and
professional kitchen.
10. Waste Disposal Areas
Empty bins regularly, clean the surrounding areas, and replace liners often to deter
pests and prevent foul odours.
“For those in the food service business, cleaning has to be a commitment, because
cleanliness builds credibility,” notes Madkins. “Patrons may not inspect your kitchen to
ensure it’s spotless – but they’ll notice sticky tables, dirty restrooms and neglected
surfaces. And that kind of oversight shows up where it hurts most: the bottom line. In
contrast, structured cleaning systems maintain high standards and send a clear
message of respect for customer well-being,” he concludes.
For more insights, tools, or to explore Unilever Professional’s solutions for the
foodservice industry, visit www.unileverprofessional.co.za.
ENDS
WORD COUNT: 697
Press Release Disseminated by:
Thulisile Mhlongo
PR Account Executive: Say Watt
074 836 9170
On Behalf of:
Jeffery Madkins
Marketing Manager: Unilever Professional