The Importance of Cleaning in a Commercial Kitchen
When we dine out, we trust that the restaurant kitchens where our meals are prepared are clean and hygienic. The importance of high levels of cleanliness and hygiene in commercial kitchens cannot be overstated. Not only is it crucial for the health and safety of customers, but it also affects the reputation and success of the establishment.
In a commercial kitchen, a strict cleaning schedule is of utmost importance. Every member of the staff should be responsible for completing their cleaning tasks without fail on a daily, weekly, and monthly basis. This ensures that all areas of the kitchen are regularly cleaned and maintained. A schedule will typically be employed that shows which member of staff completed which task and on which date which can then be kept in business records.
Regular cleaning prevents the build-up of dirt, grease, and food debris, which can attract pests and lead to a variety of health risks. By following a strict cleaning schedule, the kitchen staff can eliminate potential breeding grounds for pests, such as rodents, cockroaches, and flies.
The Possible Effect of Substandard Cleaning Practices
Substandard cleaning practices in a restaurant kitchen can have serious consequences. One of the main risks is an increased chance of pest infestation. Pests are attracted to food residue and unclean areas, and their presence can lead to health code violations and closures.
Another significant risk is cross contamination, which can result in foodborne illnesses, food poisoning, or allergic reactions in some cases. Cross contamination occurs when harmful bacteria, viruses, or allergens are transferred from one surface or ingredient to another. Failure to properly clean and sanitise kitchen equipment, utensils, and surfaces can lead to the spread of these contaminants and pose a threat to the health of customers.
What Does Restaurant Cleaning Entail?
Restaurant cleaning involves comprehensive procedures to ensure a clean and sanitary environment. It encompasses the cleaning and sanitisation of cooking equipment, extraction systems, storage areas, refrigeration units, all surfaces, floors, waste areas, and more. The frequency of cleaning varies, with some tasks needing to be completed after every use, while others are done on a daily, weekly, or monthly basis. Industrial strength chemicals are used to fully disinfect and sanitise all equipment and food preparation surfaces along with all other areas of the kitchen.
In addition to the regular cleaning schedule, it is recommended to conduct in-depth professional cleaning every six months. This deep cleaning targets hard-to-reach areas, such as ducts, vents, and behind equipment, to remove accumulated grease, dirt, and bacteria.
Cleaning isn’t limited to the kitchen environment; it extends to the dishes, cookware, and utensils used in food preparation. A commercial dishwasher is designed to wash these items at higher temperatures than hand washing or domestic dishwashers. This higher temperature ensures that dinnerware is not only clean but also sanitised, reducing the risk of contamination and to guarantee that the dinnerware you eat off is expertly cleaned.
Government and Food Safety Regulations
To ensure that you know how well your favourite restaurant or takeaway is managing and completing its cleaning responsibilities, the UK government has established stringent regulations to ensure food safety in food service businesses. These regulations including the Food Safety Regulations 1995 aim to minimise the risk of cross contamination and maintain high standards of hygiene in restaurant kitchens.
To promote transparency and enable customers to make informed choices, the Food Standards Agency (FSA) introduced the Food Hygiene Rating Scheme. This scheme requires all food establishments to display their hygiene rating prominently. The rating is based on inspections conducted by local authorities, which assess various factors such as food handling, cleanliness, and the management of food safety.
In line with food safety regulations, restaurant kitchens often use colour-coded cookware and utensils to minimise the risk of cross contamination. This system assigns specific colours to different food types, ensuring that utensils and surfaces used for one type of food are not used for another. By implementing this practice, restaurant kitchens can prevent the spread of harmful bacteria and maintain hygiene standards.
Cleanliness and food safety in restaurant kitchens also depend on the personal hygiene of both serving and kitchen staff. Proper handwashing, wearing clean uniforms, tying back hair, and using disposable gloves when necessary are essential practices that help prevent the spread of bacteria and maintain a hygienic environment.
With strict government and food safety regulations and responsible business cleaning schedules resulting in the appropriate food hygiene ratings being awarded, you can be safe in the knowledge that the kitchen of your favourite 5 rating food place is hygienic and safe.