The office kitchen is one of the busiest rooms in any workplace. Everyone uses it, nobody owns it, and it can go from tidy to unpleasant in a single afternoon. Fridges fill with forgotten lunches, microwaves collect splashes and kettle handles are touched by the whole team.
This office kitchen cleaning checklist breaks the work into daily, weekly and monthly tasks, so shared kitchens stay hygienic and pleasant to use.
Daily office kitchen cleaning
- Clear and wipe worktops, then clean them with a suitable surface cleaner.
- Wash up or load and run the dishwasher, then empty it.
- Clean the sink, taps and draining board.
- Wipe high-touch points: fridge handles, kettle, coffee machine, microwave door, cupboard handles and light switches.
- Wipe tables and chairs in the eating area.
- Empty bins and recycling, and replace liners.
- Sweep and mop the floor, paying attention to spills around the sink and bins.
- Restock hand soap, paper towels and washing-up liquid.
Weekly office kitchen cleaning
- Clean the inside of the microwave. Heating a bowl of water with lemon for a few minutes loosens dried splashes.
- Clear the fridge of out-of-date and unlabelled food, then wipe the shelves and door seals. Many offices set a regular "fridge day" so staff know when items will be cleared.
- Wipe cupboard doors, the outside of appliances and the splashback.
- Clean the coffee machine as the manufacturer recommends, and empty drip trays.
- Wash or replace tea towels and cloths.
- Clean the bins themselves, not just the liners.
Monthly office kitchen cleaning
- Empty the fridge completely and deep clean the shelves, drawers and seals.
- Clean inside cupboards and drawers.
- Descale the kettle and any water boiler or tap.
- Clean the dishwasher filter and seals.
- Wipe walls, skirting and the tops of units and appliances.
Hygiene tips for shared kitchens
Clean first, then disinfect. Disinfectants work best on surfaces that have already been cleaned of food and grease. Our guide to sanitisation vs disinfection explains the difference and when each matters.
Use separate cloths. Keep kitchen cloths for the kitchen only, and never use the same cloth in washrooms. Colour-coded cloths make this easy.
Never mix chemicals. Some combinations, such as bleach with ammonia-based or acidic cleaners, release harmful fumes. Read our practical guide to cleaning with bleach safely before using it in a kitchen.
Make it easy for staff. Keep wipes and washing-up supplies stocked, put up a short kitchen etiquette note, and make sure everyone knows the fridge clear-out day.
Who should do what?
Staff should wash up their own items, wipe up their own spills and label food in the fridge. Your cleaning team should handle the routine daily clean, the deeper weekly and monthly tasks, and restocking. Agreeing this split in writing stops jobs falling between the two.
How Hashtag Clean can help
Kitchens and breakout areas are part of every Hashtag Clean office cleaning contract, with fridges, microwaves, worktops and appliances kept clean so staff actually want to use them. We work across Surrey, Sussex and Kent, with directly employed teams and a bespoke checklist for each site.
Request a quote to keep your office kitchen in good shape.
