Deep Cleaning a Commercial Kitchen

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To hotels, restaurants, venues, and catering companies, keeping a commercial kitchen clean is very important. According to the law, a commercial kitchen should be deep cleaned every six months. This will keep the health inspector happy, meaning that a venue won’t receive a fine or be shut down for a lack of cleanliness and hygiene. All kitchens should be cleaned to a high standard to keep compliant with health and safety regulations.

Before the cleaning commences, a commercial cleaner will usually carry out a risk assessment, and afterwards, they will issue a hygiene certificate, which can then be presented to the insurance company as proof that the kitchen has been properly maintained. A deep clean can be done around working hours with minimal disruption.

They Clean Areas That Are Often Forgotten About

Regular cleaning and maintenance are expected, but professional deep cleaning is important to prevent the spreading of bacteria. Kitchen staff remember to clean cutlery and crockery, pots and pans, other cooking utensils, and will wipe down counters to keep their area clean, but what about the rest of the kitchen?

A commercial kitchen cleaning will ensure a more efficient clean. Commercial kitchen cleaners will disinfect and clean places like grease traps, extractor fans, ventilation systems, filters, bins, storage areas, refrigerator coils, and behind ovens. They’ll also carefully work around gas appliance and electrical sockets. As germs and bacteria can be airborne, so they’ll also clean workspaces, and pressure wash and steam clean ceilings, walls, and floors.

Reduces Risk of Food Borne Diseases

A dirty kitchen is a risk to whoever consumes the food prepared and cooked there. If the food becomes contaminated, patrons could become the victims of food borne illnesses such as salmonella, campylobacter or E. coli. A negative food hygiene rating will also put people off coming to an establishment because of the lack of sanitation. A clean kitchen means less customer complaints and greater customer satisfaction.

Pleasanter Working Environment

Everyone who works in a kitchen plays an important role, whether they’re the executive chef, a kitchen porter, or a dishwasher. It’s important to keep your employees happy, and it takes more than team building days, good benefits, and motivation from a well-organized manager. Leaving them with a dirty working environment will ultimately leave them unhappy. Your employees will be much happier working in a cleaner, safer work area.

It’s a Safety Measure

Kitchens are a busy environment, and all kinds of accidents can happen. A member of the kitchen staff could mishandle a utensil and accidentally cut themselves, or burn their hand on a hot pan. A deep clean will provide a safer environment in which to cook and prepare food. Removing grease will prevent kitchen fires. Making sure the floors are clean will also reduce the number of slip-and-fall accidents. A proper clean will improve the longevity and efficiency of equipment. It will also rid a kitchen of contaminants and any hazards and ward off any vermin.


Image Credits: Michael Browning

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