How to… spring clean your kitchen

10 May 2013
How to… spring clean your kitchen

Keeping your kitchen spick and span protects both your business and your customers

Ensuring that food is safe for consumption is arguably the single most important role performed by the management of an eating establishment, and it is therefore imperative that commercial kitchens adhere to the highest levels of hygiene.

Every kitchen across the restaurant, hotel and hospitality industry will (or, at least, should) carry out daily cleaning routines to ensure general hygiene is maintained.

However, the gradual accumulation of grease and dust on less accessible surfaces, such as walls, ceilings, lights and kitchen fittings, can provide a potential breeding ground for bacteria. In the warmer spring and summer months, this can also lead to unpleasant odours, which could put off customers and demotivate staff.

Strict laws and regulations govern the standards of our food, and one of the most important factors in the success of any restaurant is hygiene and cleanliness.

Commercial kitchens in restaurants and hotels need to adhere to stringent cleaning regulations and, by law, staff must carry out regular deep cleans and fire risk assessments. If staff do not follow these practical measures, it could lead to vermin outbreak, food hygiene breaches and even closure of the business.

If you are unsure how regularly your premises require cleaning, it is always best to consult an expert. As with any external contractor, part of their role is to be fully up to speed on the latest legislation in their area of expertise. Specialist hygiene is no different, so if you're in any doubt as to how to tackle you grime, make sure you call a professional.

Karl King is training and product development manager at Rentokil Specialist Hygiene

Three ways to make a kitchen clean and safe

1 Establish a daily cleaning routine The most powerful tool in the fight against kitchen grime is routine. It is important that straightforward cleaning is scheduled and tracked, and that it takes place regularly and on time.

This can take the form of an in-depth, top-to-bottom clean every fortnight, or by cleaning specific areas of the kitchen each day.

For example, it is easy to prevent clogged drains by keeping peelings, coffee grounds and grease away from the plughole. Kitchen staff should also avoid pouring grease products down the drain and instead have them professionally disposed of.

2 Deep clean like an expert It is important to remember that daily cleaning will not eliminate the build-up of all dirt, grime and bacteria. Waste food, fats and grease production in commercial kitchens is an inevitable part of cooking, and kitchen managers need to make sure they deal with this waste properly.

Implementing a deep clean every few months is vital to maintaining a clean and safe kitchen. It is advisable to employ an expert to completely deep clean catering facilities and kitchens to combat any potential problems.

3 Check for fire hazards Cooking generates airborne grease, carbon and steam, which causes grime to build up in unseen areas such as ventilation ducts. If specialist cleaning is not carried out, these deposits can cause blockages, which reduce airflow and create foul odours. This, in turn, creates a health and fire hazard, and also contravenes the Food Safety Act 1990, meaning kitchen owners who allow such problems to persist could face a hefty fine from the authorities.

Arrange yearly inspections in line with current fire prevention regulations and, if necessary, employ the services of ventilation cleaning professionals.

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