Good afternoon all! I am seeking best practice for keeping the hygiene of the food tech kitchen up to scratch. If I spend another term cleaning, I will explode! I don't have a technician (well, I do, but he is timetabled elsewhere, and I have a parent volunteer just two lunchtimes per week), but I do insist that students wash up, dry up and put away all dishes and equipment each lesson. Whilst I understand that it comes with the territory, I know that I am spending way too much time trying to make sure students have clean dishes to use. However, no matter how much emphasis I put into washing up properly, so far I haven't been able to get this through to the students (years 7-11), and in the aftermath of lesson, I find dishes that haven't been washed properly and put back into cupboards. I started teaching a this school in September and seeing that the food tech kitchen wasn't looking as clean as I'd personally like it, I deep cleaned every corner, cupboard, drawer, dish, oven, saucepan, spoon etc. This took me every evening and weekend for a month to do. I found some HORRENDOUS monstrosities (for example, rotting food that had been left in a saucepan and put in the cupboard before the summer holidays - the smell, once discovered, went through the whole building). My first few months at this school were spent spending hours after school washing up and cleaning up properly (we do have cleaners but they wipe the worktops and clean the floor, they don't do dishes or laundry). As a result, apart from going mad, I have not been able to keep on top of planning, marking, and losing the will to live in the mean time! What I have done so far to tackle this: dedicated lessons to teach importance of hygiene, putting equipment away in the right places, washing up properly, drying up properly. taken photos of said dirty dishes and used them in a powerpoints to teach with dedicated first practical lesson to washing up and drying up, so that students know what is expected I have made students stay behind to re-do the dishes if I have seen that they haven't washed them properly - I don't always see every dish until closer inspection though. I start each term with a "kitchen tour" so students are reminded of cleanliness and organisation, I allocate specific kitchen stations to students in an effort to catch the culprits - can't seem to catch them, unless on a day when I don't have practical lesson after practical lesson. I got mean: threatened to let students use dirty dishes if they don't wash up properly (which I wouldn't actually do, but hoped it would make them wash up better). Gave detentions to individuals who I know haven't washed up or dried up properly. At my wit's end: Yep, I am. To the point where I have sent students to my line manager to complain - it is that bad that some (good) students don't want to do practical lessons because they open a cupboard that has dishes in there that have not been cleaned properly. And I am on their side: I wouldn't want to cook with dishes that smell or have food still on them, and if I were a parent of one of these students I wouldn't be happy either. I am running around and around in circles about this issue, have spoken to SLT about this and there is no sign of a technician being taken on. I have large classes too (too many in some groups, which I also am struggling to manage), so this makes it even harder. What would you do to keep the Food Tech kitchen clean, hygienic and safe to use? How do you do get your students to wash up properly and ensure that it is ready for the next lesson? I feel ridiculous for asking, but I cannot continue like this. Thanks for reading ! Open to any suggestions!!