Greek Cafe Kitchen Hygiene Standards: Daily Weekly and Monthly Tasks

Creating a Hygiene Culture in Your Cafe

Kitchen hygiene isn't a burden—it's the foundation of customer safety, repeat business, and EFET compliance. A clean kitchen prevents foodborne illness, extends equipment life, improves staff morale, and signals professionalism to customers. EFET auditors assess hygiene first: walking in, their immediate impression of cleanliness determines their audit tone. A visibly spotless kitchen suggests competent management. A grimy kitchen signals problems, prompting intense scrutiny.

Daily Hygiene Tasks (Must-Do Every Day)

Start of Shift (30 minutes before opening):

1. Espresso Machine Cleaning Time: 5 minutes Procedure: Purge water through group heads (press button, run water 5 seconds). Wipe group heads with damp cloth. Remove portafilter basket and soak in hot water with appropriate cleaner (Cafiza or equivalent). Wipe shower screen with brush to remove old grounds. Reassemble portafilter and insert into group head without coffee. Run water through to confirm clean water flow. Wipe external surfaces.

EFET Requirement: All group head components visibly clean, no old ground buildup, no visible mineral deposits.

2. Milk System Preparation Time: 3 minutes Procedure: Fill steam pitcher with clean water. Run steam wand (no milk) for 5 seconds to clear any residue from previous day. Wipe steam wand exterior with damp cloth. For equipment with removable steam tips, disassemble and inspect for milk buildup. Run water through steam wand again.

EFET Requirement: No visible milk residue, steam wand appears clean inside and out, water flows freely.

3. Countertop and Work Surface Wiping Time: 5 minutes Procedure: Clear all items from counter. Use hot water + food-safe disinfectant spray (20ml per liter water or per product instructions). Wipe all surfaces: espresso machine exterior, milk dispenser, counter area, POS station. Wipe in one direction (prevents pushing bacteria around). Rinse with clean water if sticky residue remains. Dry with clean towel.

EFET Requirement: No visible crumbs, spills, or buildup. Surfaces appear clean to visual inspection.

4. Floor Sweep Time: 5 minutes Procedure: Sweep entire cafe floor, paying special attention to espresso machine area (ground coffee accumulation), under tables, and entrance. Move light furniture (stools, small tables) to sweep underneath. Empty sweepings into trash. Wet mop high-traffic areas with mild detergent and water.

EFET Requirement: No visible debris, crumbs, or spilled items. Floors appear clean and safe.

5. Trash and Waste Management Time: 2 minutes Procedure: Check trash cans, empty if more than 75% full. Replace liner if torn or soiled. Wipe exterior of trash cans with damp cloth. Ensure all trash cans have lids (required by EFET). Place trash securely away from food preparation areas.

EFET Requirement: Trash properly contained with lids, no overflowing waste, no pest access.

During Service (Ongoing):

6. Espresso Purge Every 30 Minutes Time: 1 minute per purge Procedure: Throughout the day, between customer drinks, purge water through espresso group heads (5 seconds). This prevents old grounds and coffee oils from accumulating, which affects taste and creates bacterial environment.

EFET Requirement: Proper equipment maintenance prevents contamination and ensures safe operation.

7. Milk Wand Cleaning After Each Drink Time: 30 seconds per drink Procedure: Immediately after steaming milk, wipe steam wand exterior with damp cloth. Purge steam through wand (press button, release 2 seconds) to clear milk from internal channels. For high-volume periods, wipe and purge between every 2-3 drinks. Never leave milk residue on steam wand for more than a few minutes—it hardens and becomes difficult to clean.

EFET Requirement: No visible milk buildup, steam wand cleaned after each use, no bacterial growth environment.

8. Spill Cleanup Time: 1 minute per spill Procedure: Immediately wipe up any spilled coffee, milk, or food. Use cloth and disinfectant spray if sticky or soiled. Wipe again with clean cloth to ensure no residue. This prevents pest attraction and maintains professional appearance.

EFET Requirement: Immediate response to spills demonstrates good hygiene practices.

End of Shift (30 minutes before closing):

9. Espresso Machine Deep Wipe Time: 10 minutes Procedure: Run water through all group heads for 10 seconds (purge accumulated grounds). Remove shower screens and soak in hot water with cleaner. Disassemble portafilter baskets and soak in cleaner. Use brush to scrub all components. Reassemble components. Wipe external surfaces with damp cloth. Run water through group heads to confirm proper operation.

EFET Requirement: Equipment thoroughly cleaned daily to prevent mineral scale, bacterial growth, and maintain function.

10. Complete Milk System Disassembly and Cleaning Time: 15 minutes Procedure: Remove steam tip if detachable. Disassemble any removable milk line components. Soak all components in hot water with milk system cleaner (specific cleaner for milk systems, not general detergent) for 5 minutes. Use brush to scrub all surfaces, especially interior of steam tip (milk accumulates inside). Reassemble components. Run water then milk through system to confirm operation. Wipe exterior.

EFET Requirement: Complete disassembly and cleaning prevents bacterial growth in milk system—critical for food safety.

11. Complete Counter and Equipment Cleaning Time: 10 minutes Procedure: Clear all items from counter and equipment surfaces. Use disinfectant spray and cloth, wipe thoroughly. Clean behind and under espresso machine (pest hiding areas). Wipe all shelves, cup dispensers, supply areas. Pay special attention to hinges and crevices where bacteria harbor. Rinse with clean water and dry.

EFET Requirement: Comprehensive end-of-shift cleaning prevents overnight bacterial growth and pest attraction.

12. Floor Deep Clean Time: 15 minutes Procedure: Sweep entire floor including under furniture and in corners. Wet mop entire floor with hot water and food-safe detergent. For sticky areas, use floor brush and slight scrubbing. Mop again with clean water to rinse. Allow to air dry or dry with clean towels in high-traffic areas to prevent slipping.

EFET Requirement: Clean floors reduce pest risk and demonstrate commitment to hygiene.

13. Bathroom Cleaning and Restocking Time: 10 minutes Procedure: Clean toilet, sink, and surfaces with disinfectant cleaner and brush. Ensure soap dispenser is filled and functional. Replace toilet paper and towel rolls if needed. Wipe floor and ensure bathroom is pest-free and hygienic. This reflects on your cafe's overall standards.

EFET Requirement: Clean restrooms demonstrate food safety commitment.

14. Documentation Time: 2 minutes Procedure: Sign and date cleaning checklist. Note any issues discovered (equipment malfunction, pest evidence) and actions taken. Store logs for EFET audit reference.

Weekly Deep Cleaning Tasks (Once Per Week, Typically Sunday or Slowest Day)

15. Refrigeration Unit Interior Deep Clean Time: 45 minutes Procedure: Remove all contents from refrigerator and freezer (use temporary cooler or backup refrigeration). Wipe all shelves and interior surfaces with disinfectant. Remove any old food debris or spills. Check for ice buildup in freezer and defrost if needed. Wipe door seals and hinges. Return foods organized (raw below ready-to-eat, older items in front). Document cleanliness in cleaning log.

EFET Requirement: Weekly interior cleaning prevents bacterial growth and extends equipment life.

16. Equipment Exterior Detail Clean Time: 30 minutes Procedure: Wipe all exterior equipment surfaces: espresso machine casing, milk dispenser, grinder, underneath and behind equipment. Wipe all crevices and hinges where dust accumulates. Clean equipment vents (blocked vents reduce performance). Use damp cloth for dust, disinfectant for food-contact areas.

EFET Requirement: Thorough exterior cleaning demonstrates equipment maintenance and pest control.

17. Grinder Cleaning Time: 20 minutes Procedure: If using traditional grinder with beans: Remove bean hopper and empty remaining beans (discard if more than 1 week old). Brush inside grinder to remove ground coffee residue (can block burrs and affect grind consistency). For blade grinders: Run grinder empty (no beans) for 5-10 seconds to clear dust. Wipe exterior and hopper.

EFET Requirement: Clean grinder ensures consistent product quality and prevents rancid coffee buildup.

18. Drain and Waste Line Cleaning Time: 15 minutes Procedure: Use drain snake or pipe cleaner to access cafe drains (espresso machine drip tray drain, sink drain). Clear buildup of coffee grounds, milk residue, and debris. Run hot water through drains to clear. This prevents odors and pest attraction from accumulating organic matter.

EFET Requirement: Clean drains prevent bacterial growth and pest harboring sites.

19. Storage Area Organization and Cleaning Time: 30 minutes Procedure: Organize all stored items (cups, napkins, supplies, equipment). Remove old items or expired supplies. Wipe shelves and storage areas. Check for pest evidence (droppings, damage). Organize cups by size, napkins by type, supplies logically for efficient access during shifts.

EFET Requirement: Organized, clean storage areas prevent pest issues and demonstrate inventory control.

Monthly Deep Cleaning Tasks (Once Per Month)

20. Complete Equipment Teardown and Maintenance Time: 2-4 hours (may require professional assistance) Procedure: Espresso machine group heads: Remove and soak in cleaner overnight, scrub thoroughly, reassemble. Portafilter: Replace gaskets if worn. Shower screen: Replace if damaged. Milk system: Complete disassembly and replacement of any worn tubing. Schedule professional maintenance if equipment shows signs of wear. Document maintenance in equipment file.

EFET Requirement: Monthly maintenance prevents equipment failure and ensures food safety system integrity.

21. Pest Control Inspection and Trap Maintenance Time: 15 minutes Procedure: Check all pest control traps (roach traps, rodent traps) for activity. Replace traps if triggered or aged (typically monthly replacement). Review for signs of pest activity: droppings, damage, food evidence. If pest activity detected, contact professional pest control immediately. Document trap inspection in cleaning log.

EFET Requirement: Active pest monitoring and quick response prevent infestations.

22. High Areas and Hidden Spaces Cleaning Time: 1 hour Procedure: Wipe high shelves, light fixtures, ceiling corners, and air vents (dust accumulation). Clean behind equipment where dust settles. Check all crevices for pest evidence. Use ladder safely and thoroughly access difficult areas. This prevents dust settling onto food preparation areas and reduces pest harboring sites.

EFET Requirement: Comprehensive cleaning of all areas prevents pest and contamination issues.

23. Floor Grout and Caulk Inspection Time: 15 minutes Procedure: Inspect floor grout and caulking for mold, staining, or deterioration. Use mild bleach solution to clean if needed (ensure proper ventilation). Note any areas needing repair or resealing. Report to property owner if structural issues found (cracked caulk allows pest entry).

EFET Requirement: Maintained grout and caulk prevent pest access and maintain food safety conditions.

Creating a Cleaning Schedule and Accountability

Print a detailed cleaning checklist covering all daily tasks. Post it visibly in the cafe kitchen. Assign specific staff members to each task. Require sign-off and time documentation: "Morning clean completed by [Name] at [Time]." This creates accountability and provides EFET with evidence of consistent cleaning.

Example daily checklist:

[ ] 7:00am - Espresso machine purge (Staff: ___) [ ] 7:05am - Milk system wipe (Staff: ___) [ ] 7:10am - Counter cleaning (Staff: ___) [ ] 7:15am - Floor sweep (Staff: ___) [ ] 7:20am - Trash and waste check (Staff: ___) [ ] 5:30pm - Espresso deep clean (Staff: ___) [ ] 5:45pm - Milk system disassembly (Staff: ___) [ ] 6:00pm - Counter and equipment deep clean (Staff: ___) [ ] 6:15pm - Floor deep clean (Staff: ___) [ ] 6:25pm - Bathroom clean (Staff: ___) [ ] 6:30pm - Documentation (Staff: ___)

Store all completed checklists for 12 months. Review weekly for compliance: Are all tasks being completed? Are times realistic? Are staff taking shortcuts? Adjust as needed.

Key Takeaways

• Daily cleaning includes: start-of-shift espresso/milk system prep, throughout-day purges and wipes, end-of-shift deep cleaning
• Daily tasks take 60-80 minutes total (30 min start, ongoing 30 min, 30 min end)
• Weekly deep cleaning covers refrigeration interior, equipment exterior detail, grinder, drains, storage organization
• Monthly maintenance includes equipment teardown, pest inspection, high areas, grout inspection
• Create written checklists with staff sign-off and time documentation
• Store cleaning logs for 12 months (EFET audit proof)
• Train staff on proper cleaning techniques and hold them accountable

Frequently Asked Questions

How much time should daily cleaning take?

30 minutes before opening, 20-30 minutes throughout service, 30-40 minutes closing. Total: 1.5-2 hours daily. Budget staff time for cleaning as operational cost, not optional.

What's the most important daily cleaning task?

Milk system wand cleaning immediately after each use. Milk residue grows bacteria rapidly. This single task prevents 80% of foodborne illness risks in cafes.

Can I hire a cleaning service instead of staff doing it?

External services can help with weekly/monthly tasks. Daily tasks require staff involvement because they happen continuously throughout service. Minimum: staff do daily cleaning, external service does monthly deep cleaning (€150-€300/month).

What if I miss a day of cleaning logs?

Document retroactively: "Cleaning completed June 15 (logged June 16 due to system issue). Equipment and surfaces inspected and confirmed clean." Consistent minor gaps are acceptable; complete absences of cleaning records raise EFET concerns.

Do I need special cleaning chemicals?

Use food-safe disinfectants (available at food service supply stores). For espresso/milk equipment, use specific equipment cleaners (Cafiza, Milk Frother Cleaner). General disinfectants work for surfaces. Check product labels for food-safe certification.