Cleaning and disinfection are crucial for food safety, but many kitchens don't keep track of which products they use and when. Without proper documentation you can't prove during an inspection that you've done everything according to the rules. In this article you'll learn which products you need and how to record them.
Which cleaning products do you need?
In a professional kitchen you need different types of products for different purposes. It's not just about cleaning, but also about disinfecting.
💡 Difference between cleaning and disinfection:
Cleaning: Removing dirt and food residue
Disinfection: Killing bacteria and viruses
You must clean first, then disinfect. Otherwise disinfection won't work properly.
Basic products for every kitchen
- All-purpose cleaner: For daily cleaning of work surfaces and equipment
- Degreaser: For grills, fryers and greasy surfaces
- Disinfectant: For cutting boards, knives and other tools
- Sanitizer: For hands (alcohol-based, minimum 70%)
- Dishwashing powder/tablets: For washing dishes and glassware
- Floor cleaner: Specifically for kitchen floors
⚠️ Important:
Only use products that are approved for contact with food. Always check the label and safety instructions.
Concentrations and dosing
Most professional products are concentrated. You need to dilute them according to the instructions on the label. Too little won't work, too much is dangerous and expensive.
💡 Example dilutions:
- All-purpose cleaner: often 1:10 (1 part product, 10 parts water)
- Disinfectant: often 1:100 for daily use
- Degreaser: often 1:5 for heavy soiling
Always check the label - each manufacturer has different ratios.
What do you need to record?
For HACCP and during inspections you need to be able to show which products you use and how often you clean. You record this in a cleaning schedule.
- Which product: Name and brand of the product
- Concentration: How did you dilute it?
- Where used: Which equipment or surface
- When: Date and time
- Who: Which staff member did it
- Check: Was the result good?
💡 Example recording:
Date: March 15, 2025, 14:30
Equipment: Slicer
Product: Suma Bac D10 (disinfectant)
Concentration: 1:100
Staff member: Lisa
Check: Clean and dry
How often to clean and disinfect?
The frequency depends on what you're cleaning and how often you use it. Cutting boards for meat more often than the fridge.
- After each use: Cutting boards, knives, work surfaces where raw meat was placed
- Daily: Fridge, freezer, work surfaces, floor
- Weekly: Oven, grill, fryer (thorough cleaning)
- Monthly: Ventilation, hard-to-reach places
Digital vs. paper recording
Many kitchens still work with paper lists. That's fine, but digital has advantages for inspections and searching.
💡 Advantages of digital:
- Easy to search by date or equipment
- No lost lists
- Add photos of the result
- Automatic reminders for recurring tasks
An app like KitchenNmbrs has a HACCP module where you can maintain cleaning schedules and make recordings. But remember: the app doesn't record automatically - you still need to enter what you've done.
Safety and storage
Cleaning products are chemicals. Store them safely and make sure everyone knows how to use them.
⚠️ Important:
Never store cleaning products near food. Use separate cabinets, preferably locked. Make sure labels remain readable.
How do you set up a cleaning schedule? (step by step)
Make a list of everything that needs cleaning
Walk through your kitchen and note all equipment, work surfaces, fridges, and tools. Don't forget hard-to-reach places like ventilation and the back of equipment.
Determine the frequency for each item
Cutting boards and knives after each use, fridge daily, oven weekly. The more contact with food, the more often you need to clean and disinfect.
Choose the right product for each task
Degreaser for the grill, disinfectant for cutting boards, all-purpose cleaner for work surfaces. Check that all products are suitable for contact with food.
Create a recording form
Note what, when, with which product, by whom, and whether the result was good. This can be on paper or digital in an app like KitchenNmbrs.
Train your team and check
Make sure everyone knows which products to use and how to record. Regularly check if the schedule is being followed and adjust where necessary.
✨ Pro tip
Hang a small card next to each piece of equipment showing which product to use and in what concentration. This way your staff won't make mistakes and it goes faster.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Which products are mandatory in a professional kitchen?
There's no fixed list, but you need at least a cleaning product and a disinfectant. Both must be suitable for contact with food and are often indicated on the label.
How long do I need to keep records?
Keep HACCP records for at least 2 years. During an inspection or complaint you can then show what you've done. Digital storage makes searching easier.
Can I use household cleaning products?
Not in a professional kitchen. Only use products suitable for hospitality and food contact. These are often marked with 'food safe' or similar text.
How often do I need to disinfect?
Surfaces that come into contact with raw meat or fish after each use. Other work surfaces and tools at least daily, or more often with intensive use.
What if I forget to record?
Try to update as soon as possible with what you remember. For the future: set reminders or use an app that helps you not forget anything.
Can I clean all surfaces with the same product?
No, different surfaces need different products. Use degreaser for greasy equipment, disinfectant for cutting boards, and special floor cleaner for the kitchen floor.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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