Office Kitchen Cleaning Ideas: How To Clean Your Office Kitchen

An office kitchen creates a space staff can rely on to prepare meals and refreshments. The trouble is, these shared spaces attract mess faster than you’d expect.

 

Office kitchen etiquette matters – one survey showed that 67% disapprove of colleagues who don’t contribute to keeping it clean, according to the Remi Network.

 

Crumbs pile up in the toaster tray, sticky spills go unnoticed and fridge shelves start to resemble science experiments. Daily attention is needed.

 

Knowing how to clean your office kitchen properly not only protects staff health but keeps things pleasant and professional. It also helps meet workplace hygiene regulations.

 

While it may seem straightforward, effective cleaning takes more effort than a casual wipe-down. A systematic routine can make all the difference.

 

This guide breaks it all down step-by-step if you or colleagues are maintaining the office kitchen yourselves. We’ll also explore why professional daily office cleaning saves you time and produces the most consistent results.

 

#1 Clear out leftovers and rubbish daily

 

Start with the basics. Food left in communal fridges goes off quickly, especially dairy, meat, and cooked meals. 

 

• Assign a responsible person or rotate a schedule to check and clear expired items from the fridge each day.
• Bins also need emptying regularly. Overflowing rubbish attracts pests and creates odours. 
• Staff should be encouraged to empty smaller bins if they’re full. 

 

Waste separation, including recycling and food bins, should be clearly labelled and emptied before the end of each workday. Find out about the new Simpler Recycling initiative for UK workplaces.

 

#2 Clean the fridge regularly

 

Fridge spills and leaks are easy to miss.

 

• Shelves and drawers should be wiped down at least once a week using a mild detergent or antibacterial spray.
• If strong smells linger, placing a bowl of bicarbonate of soda inside can help absorb them.
• All items should be removed before cleaning, and shelves should be allowed to dry before restocking.
• Encouraging staff to label and date their items can help reduce unnecessary spoilage. 

 

Also, a clear fridge policy limits confusion and cuts down on the weekly food cull. Staff should take their food out of the fridge before the weekend.

 

#3 Wipe surfaces and high-use areas

 

Countertops, cupboard handles, and drawer fronts pick up food debris, fingerprints, and bacteria throughout the day. These should be wiped down with antibacterial spray and microfibre cloths at least once daily.

 

Staff using the space should be encouraged to clean up after themselves, but you’ll need a dedicated daily clean to keep things safe and looking presentable.

 

Hot spots like the kettle handle, microwave buttons, and tap levers are often overlooked. These require particular attention because of their high use. 

 

Door handles and light switches in the kitchen area should also be disinfected regularly. Cleaning, sterilisation and disinfection are the three levels of decontamination.

 

#4 Clean the appliances properly

 

Shared appliances need special attention. Microwaves often suffer from splatters and spills, especially when staff rush or forget to cover food. 

 

• Clean the inside and outside using a soft cloth and an appropriate cleaning solution.
• Don’t use anything abrasive that might scratch surfaces.
• Toaster trays should be emptied weekly, if not more often.

 

Kettles and coffee machines can suffer from limescale build-up. Using descaling tablets or vinegar-based cleaners every couple of weeks can help extend appliance lifespan and keep drinks tasting right.

 

#5 Maintain the sinks and drains

 

Sinks see heavy daily use and need cleaning after every shift. Leftover food particles and grease can lead to blockages and bad smells.

 

Washing up liquid and hot water can be used to rinse out minor residues, but for better results, use a disinfectant cleaner around the sink basin, taps, and draining board.

 

Pouring boiling water down the drain each week can help loosen grease.

 

For deeper cleaning, baking soda and vinegar flushed with boiling water works well. Avoid letting coffee grounds or food go down the plughole.

 

#6 Don’t forget the floor

 

Crumbs, splashes, and dropped food quickly collect on kitchen floors.

 

These should be swept or vacuumed daily and mopped with a suitable floor cleaner.

 

Slips are a risk if greasy spots or spilled liquids are left unattended.

 

The right mop and cleaning solution will depend on the floor type. Non-slip vinyl is common in office kitchens and should be cleaned with a neutral detergent, but wooden floors often need gentler products to avoid damage.

 

For more details, read our dedicated commercial floor cleaning guide.

 

#7 Tidy the cupboard and restock the essentials

 

Storage cupboards in office kitchens are often home to tea, coffee, sugar, and shared utensils. These spaces can become dusty and disorganised if not checked weekly.

 

• Wipe shelves down, throw out expired food items and restock essentials.
• Crockery, cutlery, and mugs should also be kept clean and tidy.

 

Staff should be encouraged to clean and put items away after use, but a weekly check helps maintain hygiene standards.

 

#8 Set clear rules and responsibilities

 

Even with a professional cleaner, shared spaces rely on cooperation. Setting out clear office kitchen rules can make a big difference.

 

Use signage to remind people to wipe down surfaces, wash their own dishes, and avoid leaving perishable food in the fridge for too long.

 

A rota system might work for smaller offices, but larger companies often benefit from hiring professionals to ensure consistency. Hygiene should never be left to chance – here’s how to create an office cleaning rota.

 

Professional daily office kitchen cleaning

 

Cleaning office kitchens takes more than good intentions. Staff may mean well but often forget, cut corners, or lack time during busy days.

 

That’s why professional daily office cleaning is the most effective way to maintain hygiene and appearance.

 

Professional cleaners follow structured routines using effective products and equipment – they know what to look for and which areas need regular attention.

 

To avoid food safety risks, unpleasant smells and messy spaces consistently we would recommend commercial cleaning vs janitorial services – read our article to find out why.

 

Final thoughts: Commercial cleaning and office kitchens

 

Think FM offers daily office cleaning in London for businesses of all sizes, so you don’t have to rely on reminders or rotas.

 

You’ll know the workplace and its kitchen are clean, fresh and ready for use every day. This leaves staff free to focus on work and ensures everyone can prepare food in a safe and tidy space.

 

We deliver the #1 commercial cleaning service London businesses love because, simply put, we do what we say we are going to do. That includes daily office cleaning London companies throughout the capital trust. 

 

Cleaning office kitchens properly means more than a quick spray and wipe. From fridge hygiene and sink care to appliance maintenance and floor cleaning, every part of the space needs regular attention.

 

Left to staff alone, these jobs often fall behind. A structured cleaning approach keeps everything ticking over.

 

Choosing professional daily cleaning ensures nothing gets missed. For London offices looking to maintain high standards, Think FM provides reliable and thorough daily cleaning that helps keep your kitchen spotless and safe.

 

If you found this guide helpful, please take a look at some of our other articles. Some of our most popular ones include:

 

• Office Etiquette
• Indoor Team Building Activities
• Best Office Pets To Boost Workplace Productivity  

 

Think FM have many accreditations – for example, we are Safe Contractor approved, Living Wage Employer accredited and we have many ISO certifications.

 

If you would like to find out more about how we are helping businesses with commercial cleaning, please contact us.

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