Refrigerator Cleaning Log Form: Fill & Download for Free

Hygiene is of the utmost importance. It is best to clean back of fridge every 3months. Commercial kitchens have a cleaning log to make sure this is done.Problems if not done. Dust: maybe an issue if your family have allergies. Pests:food crumbs and particles may lead to mice, rat, or ant infestation. Pets mayinadvertently spread these around the house, thus causing food borne illness.Mold: very harmful to health. Always unplug the fridge before you start cleaning.Clean coils with an appliance brush.Use vacuum cleaner to pick up loose debris. Also clean wall behind the fridge.Same reasons and principles applies for behind the stove.

What are some home owner tips that would save money in the long run?Do basic maintenance. Create a maintenance log and do all the little things. Change the HVAC filters regularly and any water filters on refrigerators. Clean your gutters and downspouts regularly. Make sure you keep windows and doors caulked. Proper maintenance, particularly of the main systems will extend the life of them and save you countless dollars. Every time I’ve sold a home I’ve been able to present the buyer with a comprehensive log of home maintenance and it has been a good selling point.

Identify the different areas in your kitchen.Food prep.Food store-bought raw/cooked ( in separate cooling units or the same)Dry store.Hot kitchen- where food is cooked to orderPot wash.This is just a rough sketch. One basically needs to identify different areas because food contact areas and non food contact areas are to be cleaned differently.Next, create a deep clean schedule, weekly is better than monthly, but also it has to be practical. For example: poultry refrigerator to be cleaned daily, dry store to be cleaned on Mondays and Thursdays and ice machine to be rinsed and sanitised Tuesdays and Saturdays.When making your cleaning schedule bear in mind busy operations and try not to over lap the cleaning schedules with busy days or when the operations of the restaurant might be hammered. If your staff are tired they are less likely to keep it cleaner.Train all your staff in the schedules. Label areas. Maintain cleaning logs which you can check everyweek.Practice clean as you go. Keep cooked food and food preps covered and labelled.Contact a local industrial supplier of cleaning agents/chemicals to help you with a list of chemicals that can help you de-grease hard surfaces and clean interiors. They will even probably train your staff how to use it. Make sure you equip them with the right gear to use the chemicals as per the chemical user instructions.Most importantly, have surprise rounds or inspections done by your friends posing as inspectors to keep your staff on their toes in maintaining the highest levels of cleanliness.For more questions feel free to ping me.Cheers.