Office Kitchen Cleanliness: Maintaining Hygienic Shared Spaces

A clean breakroom protects staff from foodborne illness, reduces odors and pests, and keeps shared appliances working longer. Use the policy, checklists, and signage below to keep your shared kitchen consistently clean.

The essentials (what matters most)

Clean first, then disinfect when appropriate. Dirt/grease reduce the effectiveness of disinfectants. Use EPA-registered products on hard, non-porous surfaces and follow label directions (including contact time).
High-touch areas need the most attention—handles, faucets, switches, fridge/microwave handles, counters, and tables—especially during heavy use or outbreaks.
Hands are the #1 defense. Wash with soap and water for at least 20 seconds, then dry with a clean towel or air dryer.
Refrigeration & leftovers: keep fridges at or below 40°F (4°C) and refrigerate perishable food within 2 hours (1 hour if > 90°F/32°C). When in doubt, throw it out.

Daily checklist (Mon–Fri)

Wash hands before/after handling food or shared appliances. Post a 20-second handwashing reminder near the sink.
Clean, then disinfect counters, tables, appliance handles, sink/faucet, and light switches. Use an EPA-registered disinfectant suitable for hard, non-porous surfaces and follow the labeled contact time.
Microwave: wipe interior/turntable; clean spills immediately. (Clean first; disinfect if needed.)
Coffee/tea area: clean drip trays and wipe machine exteriors; empty grounds.
Dishes & cloths: don’t leave dirty items overnight. Use clean cloths; replace soiled ones during the day.
Trash & recycling: empty before overflow; keep lids sanitary and closed.
Floors: spot-clean spills immediately to prevent slips; keep walking areas clear and dry.

Weekly tasks

Fridge reset day (pick a day and post it).
- Discard abandoned perishable items and visibly spoiled food.
- Wipe shelves and gaskets; verify the internal temperature is ≤ 40°F with an appliance thermometer.
Small appliances: wipe coffee/keurig exteriors, toaster crumb trays, and kettle bases.
Cabinet pulls & backsplash: clean and (if appropriate) disinfect.

Monthly / quarterly deep clean

Descale coffee machines per manufacturer instructions.
Full fridge clean: remove drawers/shelves to wash; re-check temperature (≤ 40°F).
Inventory & replace worn tools (dishcloths, brushes, bins).

Food safety & storage rules for shared fridges

Two-hour rule: refrigerate perishable foods within 2 hours (1 hour if > 90°F/32°C). Label leftovers with name/date.
Bottom shelf for raw items only. If employees bring raw meat (meal prep), it must be leak-proof and stored on the bottom shelf so juices can’t drip onto ready-to-eat foods.
Don’t overpack the fridge. Air must circulate to stay ≤ 40°F. Use an appliance thermometer to verify.

Supplies list (keep on hand)

All-purpose detergent/cleaner (for the clean step).
EPA-registered disinfectant for hard, non-porous surfaces (verify label + contact time).
Food-safe sanitizer (e.g., EPA-registered sanitizer) for food-contact surfaces, used as directed.
Disposable towels or launderable cloths; fresh cloths each session.
Gloves (as required by the product label), trash liners, and an appliance thermometer.

Etiquette & signage you can post

“Clean, then disinfect high-touch areas after use.”
“Wash for 20 seconds—soap + water.”
“Fridge reset day: unclaimed perishables are discarded at 3 PM.”
“Bottom shelf = raw items only. Keep sealed/leak-proof.”

Who does what (sample policy)

Employees: Wipe up spills, clean shared surfaces you touched, label and remove your food by reset day, and follow handwashing.

Facilities/Janitorial (Nexus or in-house): Daily cleaning with targeted disinfection, trash, floors, weekly fridge wipe-downs, monthly deep cleans, supply restock.

FAQs

Do we need to disinfect every time?

No. Cleaning with soap/detergent removes most germs. Disinfect high-touch areas during heavy use, when someone is sick, or where higher risk exists. Always clean first so disinfectants can work.

Which products are OK for counters and appliance handles?

Use EPA-registered products suitable for hard, non-porous surfaces and follow label contact times. Avoid porous materials unless the product specifically has claims for them.

How long can leftovers sit out?

Refrigerate perishable foods within 2 hours (1 hour if > 90°F/32°C), and keep the fridge at or below 40°F.

Helpful links for your team

Need help keeping shared spaces spotless?

If you want this handled for you—stocking supplies, daily cleaning with high-touch hygiene, weekly fridge resets, and monthly deep cleans—our Office Building Janitorial team can take it off your plate.

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