-
by Resto Guy
- June 23, 2026
Knowing how to clean and with what may be the first step towards a bustling establishment that is inviting to visit.
While the main task of food service workers is to prepare the food for customers, whether that is grilling, frying, baking, or any other cooking, after the service is done comes the most essential work for the next day: cleaning.
With Office Crave’s Wholesale Janitorial Supplies, service workers can procure the supplies they need to keep a clean, tidy space inside the kitchen and outside in dining and bathroom areas.
Cleaning and sanitization may seem like easy-to-follow guidelines, but the FDA Food Code and the differences between home and commercial kitchen cleaning make the task challenging.
Keeping a clean environment is essential, and it starts with choosing the right supplies.
Choosing Supplies
Supplies that are vital to an establishment vary, but there are a few standard supplies based on common-law agreements in the industry.
Surface cleaners are necessary in food service to wipe down tables, stations, and any area where hands or food come into contact with surfaces. To use a surface cleaner, restaurants often require paper towels to avoid cross-contamination with reusable towels. After one use, they are thrown away to prevent transfer.
Additionally, for flat tops or other surfaces that come into contact with oils or fats, a degreaser can help clean up the slick surface. A typical surface cleaner may not cut through oil, but a degreaser will do a better job.
To keep hands and surfaces sanitized, food-safe sanitizers are necessary. They may use hand sanitizers for cleanliness as preppers and cooks move through the kitchen. However, handwashing is the most widely recognized standard for clean hands. Food-safe sanitizers can also be used to sanitize surfaces, but again, soap and hot water for dishes are irreplaceable.
Lastly, common cleaning and sanitizing tools include mop heads, trash liners, hand soap, toilet tissue, disinfectants, and microfiber cloths. Each serves a specific purpose in keeping hands or surfaces clean and is an essential part of running a restaurant.
Running out of supplies increases the risk of improper cleaning and sanitization. To avoid this, managers may assign an individual to routinely check stock and keep a log of what is running low, so reordering can be completed before supplies are depleted.
While having a proper stock of supplies is a strong start to a complete routine, knowing how to clean and sanitize is the next step toward food safety.
Cleaning vs. Sanitization
Cleaning involves removing waste or debris from a surface. Wiping down a table, counter, or floor cleans the surface. Sanitization is about decontamination, and most of this can occur in the food prep area, which needs to be sanitized.
In a food service establishment, the prep table should be cleaned first to remove food waste and debris. Then it should be sanitized with an approved product to make it ready for the next use. With these steps, stations may be kept in working order for service.
Matching Products to Tasks
For proper cleaning and sanitization, restaurants need a variety of cleaners for different tasks. A product designed to clean tables should not be used to clean a grill. Food-contact surfaces require approved products for that use to keep food safe for consumption and protect customers from illness.
Restrooms, glass, floors, and waste areas all may require different products for effective cleaning. Matching products to tasks is important.
Cleanliness is one of the most important factors customers look for when choosing where to eat. A dirty establishment poses a health risk and drives customers away. By keeping clean and sanitizing properly, establishments not only meet industry and FDA standards but also keep customers happy.
FAQ
What is the difference between cleaning and sanitizing in a restaurant?
Cleaning removes visible dirt, grease, food residue, and debris from a surface. Sanitizing reduces germs on food-contact surfaces after cleaning.
What cleaning tasks should be done during service?
During service, staff should clean spills immediately, wipe high-touch surfaces, inspect restrooms, replace full trash liners, and keep entryways clear. These small checks help prevent visible messes from building up while customers are still in the restaurant.
How often should restaurants check janitorial supplies?
Restaurants should check essential janitorial supplies at least weekly, but high-volume locations need daily checks. Items such as hand soap, paper towels, trash liners, gloves, sanitizer, and restroom tissue should be reviewed before peak service periods so staff are not left searching for replacements during a rush.
How can restaurants prevent shortages of cleaning supplies?
By setting par levels for essential products, assigning one person to check inventory, and reviewing supplies before weekends, holidays, and large reservations, restaurants mitigate shortages.