Tuesday 25 August 2026 · 2:00 PM – 2:30 PM

Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on kitchen cleaning programmes.

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Understand

Kitchen cleaning is not a single task. It is a system of routines running at different frequencies, targeting different equipment and areas. Separate checklist templates ensure every cleaning job has a clear owner, a defined schedule, and a record of completion.

The daily checklist covers wiping fridge walls and door seals, degreasing hobs and ovens, scrubbing fryers, draining and cleaning dishwasher filters and wash arms, mopping floors, emptying bins, and topping up soap and detergent levels. The dishwasher cleaning procedure targets filters, wash arms, rinse arms, biofilm (the pink film that is resistant to normal detergent), limescale, door seals, and temperature verification at both 55-60°C wash and 82-88°C rinse stages.

Specialist equipment like slicers and mixers requires a dedicated procedure covering switching off and unplugging, dismantling blades and guards, scrubbing all food-contact parts manually, sanitising, air drying, and performing a visual check before reassembly, and should only be carried out by trained staff following manufacturer instructions. Weekly tasks include extraction canopy cleaning, fryer boil-outs, and descaling dishwashers. Monthly tasks target freezer defrosting, compressor grills, high-level surfaces, skirting boards, and behind extraction units, all areas that pose significant pest and contamination risks if neglected.

Apply

See how kitchen cleaning programmes fit into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.

Automate

Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.

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Bring your questions , we'll be answering them live throughout.