Spring Cleaning: Getting your Kitchen Shipshape

Commercial catering businesses have strict rules surrounding hygiene standards to reduce the risk of contamination. As restaurant and hotel managers are aware, maintaining high levels of hygiene is essential to prevent situations that could compromise the safety of customers and staff, or have a negative effect on the profitability and reputation of their business.

However, in such a hectic environment with high footfall during peak seasonal times, how can managers look to ensure they provide a hygienic venue (both front and back of house), whilst minimising disruption to their customers and staff? The period of time between Mothering Sunday and Easter could be the perfect time for you to organise a deep clean of your premises including a specialist clean of the kitchen facilities.

 

A Deep Clean Twice A Year

Kitchens can be a breeding and distribution ground for bacteria and other germs, if they are not cleaned regularly and effectively. On top of a daily cleaning regime, a thorough, deep clean, should be carried out on a regular basis – ideally twice a year and by a professional cleaning company. The best time for a deep clean is during quieter trading times when disruption to your facility can be minimised, and after peak periods such as Valentine’s Day or Mothering Sunday.


Don’t miss those hard to reach areas

Routine cleaning alone will not suffice as a preventative method against deposits of dirt, dust and grease in hard-to-reach areas. In a restaurant or kitchen, these can easily accumulate on less accessible surfaces such as walls, ceilings, lights and appliance fittings. Build-ups on these items provide the perfect environment for germs to multiply.

Deposits of grease, carbon and steam can form in ventilation ducts in your restaurant kitchen. If left to accumulate these can reduce air flow, cause foul smells and lead to temperature control issues. However, even more concerning is the increased risk of bacterial and fungal development in the vent if left uncleaned, which could mean that you are in breach of The Food Safety Act 1990.

 

Risks To Equipment

A deep clean is not just about preventing the spread of bacteria or passing a health and safety inspection – it can also be an important precaution to protect the assets in your business. Including vents in a deep clean will help to remove residual carbon and oil, which, if left to accumulate, can increase the risk of a fire. Maintaining cleanliness in your premises will also help ensure maximum lifespan of equipment. Blockages of vents in your kitchen may reduce output, increase costs through greater power usage and damage often expensive equipment. The benefits of specialist deep cleaning can therefore significantly outweigh the costs involved.


Ask The Experts

If you are unsure of how regularly a premises requires cleaning, it is best to consult a professional who is trained to understand latest legislative requirements and how to achieve excellent hygiene standards as their area of expertise.


Rentokil Specialist Hygiene’s expert commercial hygiene and cleaning services, such as Caterclean for commercial kitchens, provide a range of solutions that ensure a high level of kitchen hygiene is maintained whilst helping you to comply with all relevant legislation. Our Commercial Kitchen Cleaning Services are designed to cater to a specific area within your premises – including kitchen deep cleaning, ventilation cleaning, grease trap cleaning and drain blockage prevention.