Short lessons for cleaners, each with its steps written out under the video. Watch them in order with a new starter, or send one lesson to the cleaner who needs it.
01 · 1 min
How to clean stainless steel countertops in a commercial kitchen
Steps
Remove or protect food and utensils. Lift loose crumbs into a waste container; never brush them onto clean equipment.
Clean the top, joins and front edge with suitable detergent. Work systematically, then rinse away loosened dirt and detergent residue.
Disinfect according to the food-safety plan. Keep the surface wet for the full label time; rinse afterwards if instructed, then air-dry.
How to clean and disinfect cutting boards after use
Steps
Keep boards for raw and ready-to-eat food separate. Remove food residue, and clean both faces and edges with suitable detergent.
Rinse thoroughly. Use the approved dishwasher cycle or labelled disinfection method suitable for the board; complete the required process, including any final rinse.
Air-dry upright on a clean rack. Inspect grooves and cracks; remove boards that cannot be cleaned properly and report replacements needed.
How to clean refrigerator shelves in a commercial kitchen
Steps
Move food to approved chilled storage and maintain the cold chain. Follow manufacturer instructions before removing shelves or switching the appliance off.
Wash removable shelves with compatible detergent. Clean runners and corners carefully; avoid sudden temperature changes to glass and keep electrical parts dry.
Rinse, then disinfect as the hygiene plan requires, including any final rinse. Dry, refit securely, and confirm safe operating conditions before restocking.
What you need: Prepare dedicated bin cloths, a brush, a fresh liner, required protective equipment and suitable cleaning products. Read labels and never mix chemicals.
Steps
Prepare dedicated bin-cleaning tools and gloves. Remove and seal the waste bag; never compress it by hand or reach into hidden waste.
Clean the lid, handles, pedal and bin body with suitable detergent. Keep dirty bin tools away from food-contact cloths and preparation surfaces.
Disinfect as required, completing the labelled contact time. Finish rinsing and drying as instructed, fit a fresh liner, then remove gloves and wash hands.
How to mop a commercial kitchen floor with a mop and bucket
What you need: Prepare a mop, a wringer bucket, floor-cleaning equipment, a measuring cup, required protection and compatible floor cleaner. Keep food-contact tools separate.
Steps
Protect food and close the work area with barriers and signs. Remove loose soil first with equipment suitable for this kitchen floor.
Measure compatible floor cleaner exactly as labelled. Follow the required working time, use the specified protection and never mix cleaning products.
Wring the mop well. Clean small sections towards the exit, changing dirty water and soiled mop heads. Remove excess moisture; keep access closed until dry.
Commercial kitchen closing checklist: the end-of-shift check
Steps
Follow the site checklist from clean areas towards dirtier ones. Inspect worktops, sinks and shelf edges under good light, without touching clean surfaces unnecessarily.
Reclean missed grease or residue using the full approved method. Check bins, refrigerator door closure and supplies; report faults instead of hiding them.
Confirm the floor is dry and routes are clear before reopening. Secure chemicals away from food, segregate used cloths and record unfinished actions.
These are routine overviews. The site's instructions, the equipment's care instructions and the product label always come first, and a one-minute lesson does not replace the full contact time or drying time. Colours in the pictures are not a cloth colour code: follow your site's own.
The lessons are illustrated with AI-generated images and narrated by a synthetic voice in British English. The scripts draw on public guidance on routine cleaning, such as the UK Health and Safety Executive's and Food Standards Agency's.
Put the routine on the cleaner's job card
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