Johannesburg – 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 Priority 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.
