+420 228 881 178 info@korona-uklid.cz

Cleaning and Disinfection of Restaurants in Prague

Cleaning and disinfection of restaurants are essential

For the customer to enjoy food and beverages safely and with the expected quality.

If you work in the foodservice industry, you know how easily cleaning practices can make or break a business. We’re partners in your business’s success, offering everything you need to keep your restaurant healthy, safe, and spotlessly clean, but firstly, it is essential to understand how managing a clean restaurant can add value to your restaurant.

Benefits of a Clean and Sanitized Restaurant


Improved dining experience for customers


Decreased incidence of sick employees


Reduced possibility of bacterial and viral infections among diners and staff


The pleasant work environment for employees which motivates productivity


Positive impressions of the restaurant to customers

Call us to get a free quotation and schedule a cleaning +420 228 881 178

Cleaning and Disinfection Restaurant Plan

To be efficient and obtain satisfactory results in cleaning and disinfection, it is necessary to plan and organize cleaning tasks, both daily and less frequent (weekly, fortnightly, monthly, etc.).

Our work methodology takes as a reference our “Cleaning and disinfection Restaurant plan” that will help us program and select the best method for cleaning and disinfecting the installation, surfaces, equipment and utensils; and aims to have them always available, clean and disinfected.

The “Restaurant Cleaning and Disinfection Plan” put into practice allows us to review the items that have been cleaned and those that have not and alerts us to those that are behind or those that have been forgotten.

We plan the cleaning and disinfection of the restaurant based on:

  • Work surfaces, shelves, floors, walls, and ceilings
  • Cooking machinery (cookers, ovens, blast chillers, etc.)
  • Small machinery and work tools (mixers, pallets, cutting boards, knives, etc.)
  • Extractor hoods
  • Small cabinets and cleaning utensils
  • Fridges and freezers
  • Trash cubes

Our plan also allows us to organize cleaning and disinfection by work areas:

  • The Entrance
  • The Waiting Area
  • The Full-Service Bar
  • The Dining Room.
  • Public toilets
  • The waiters’ work area
  • The different items of the kitchen (cold, hot, pastry, etc.)
  • The merchandise entry area
  • The various warehouses
  • Changing rooms and restrooms for staff
  • Staff dining room

And finally, it allows us to establish the frequency of cleaning and disinfection of each element

Which will be defined by the use made of the installation, surface, equipment or tool. In our restaurant cleaning and disinfection plan, the following are established:

  • Cleaning schedules
  • The cleaning and disinfection products to be applied
  • The doses used
  • Cleaning supplies
  • The steps to follow (dose the product, immerse the utensils, apply the product for a stipulated time, rinse, etc.)
  • Security measures

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What is the difference between Cleaning and Disinfection?

Cleaning is defined as the removal of soil, food residue, dirt, grease or other objectionable matter. This requires physical energy, heat and / or chemicals (detergents). Cleaning removes dirt but is not intended to kill all pathogens.

Disinfection is the reduction, by means of chemical agents and/or physical methods, of the number of micro-organisms in the environment to a level that does not compromise food safety or suitability. In a food business, this is usually done by the use of chemicals (such as 2 disinfectants and sanitizers intended for use if food areas) or by heat (hot water above 82°C or steam).

What do we use to Clean and Disinfect?

We will normally use chemicals for some of your cleaning and disinfection tasks, but its important to know which are the right ones to use and how to use them.

Detergents are chemicals that are used to remove grease, dirt and food debris, such as soaps and washing-up liquid. They help us to clean by helping to dissolve and remove the contamination and hold it in solution. However, these are not designed to kill pathogens.

Disinfectants are chemicals that reduce the number of pathogens (germs) to safe levels. Disinfectants are not designed to clean surfaces, so in order to work properly surfaces need to be cleaned and free from grease, dirt, and food before the disinfectant is used. If the surface is not cleaned properly before this disinfection stage, then the pathogens can be trapped in and under the debris and survive the disinfection stage.

Sanitizers are two-in-one products that act as both a detergent and a disinfectant. They are available as liquids, sprays and in some “wipe” applications. Some are only suitable if surfaces require light cleaning and are not heavily contaminated with dirt and debris.

What do we need to Clean and Disinfect?

All equipment and surfaces in a restaurant need to be kept clean and some (such as those that are in direct contact with food) also require additional disinfection. The frequency of these activities needs to be determined and becomes a part of the food business’s
cleaning schedule.

Not all surfaces and equipment need to be disinfected. The focus should be on disinfecting surfaces and equipment which come into contact with either food or the hands. This is to prevent the cross-contamination of pathogens onto food or from people’s hands. This will include the disinfection of work surfaces such as chopping boards, knives, the food contact areas of slicers and other electrical food processing equipment, door handles, fridge handles, light switches, taps, and washbasins.

How to clean and disinfect?

Before cleaning and disinfecting there will normally need to be some preparation – putting on protective clothing and equipment, assembling the cleaning materials, preparing the surfaces by clearing and getting rid of obvious contamination.
Food equipment may need to be dismantled to allow access to all the parts which require attention. The surfaces and equipment are then cleaned and disinfected as advised on the cleaning schedule. A summary of the stages for cleaning are:

  • Remove gross contamination from surfaces by sweeping or wiping off loose debris.
  • Use detergent or other cleaning chemical solution to loosen grease and soiling.
  • Rinse to remove debris
  • Dry items

Contact Us

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+420 228 881 178

‘’Call or email us to get a free quotation and schedule a cleaning’’


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