Ensuring your commercial kitchen is present-able this Christmas

2018 has been a busy year for the hospitality industry, with record temperatures and an extended summer season driving people to restaurants, pubs and hotels across the country. However, the year is not yet over, and soon the punters will be out in their droves to eat, drink and be merry.

Those who work in a professional kitchen will know that when things get busy, it becomes a lot harder to stay on top of your cleaning regime. Whilst this is understandable, failure to maintain high hygiene standards in a food service environment could lead to a situation that compromises the health and safety of customers and staff. If a hygiene issue is spotted by a customer, word can travel quickly on review sites, creating a knock-on effect on profitability and the long-term reputation of the business.

There’s no better time to get your kitchen straight than before the Christmas rush sets in. In the meantime, here are some steps that can be taken to make sure commercial kitchens are ready for the festive period.

A tailored solution

Each commercial kitchen is different and requires a bespoke course of action. A good place to start is by calling in specialist cleaning experts to carry out a hygiene audit of the premises. They can then assess the current situation and help to establish a tailored programme of regular cleaning, informed by hygiene best practice. This tailored approach will help identify any hot spots that may be harbouring potentially dangerous levels of bacteria out of sight.

‘tis the season… for a deep clean

While a routine cleaning regime is crucial to maintaining a clean kitchen, this will only go so far. Eventually a deep clean will be required.

It is recommended that all commercial kitchens undergo an expert deep clean at least twice yearly (or more, depending on the activity levels of the kitchen). A comprehensive kitchen deep clean may require a number of different specialist cleaning methods, such as biological dosing which helps prevent drain blockages.

Not only does a specialist deep clean ensure the highest hygiene standards to comply with the latest regulations, it also reduces the risks of fires and increases the efficiency and lifetime of kitchen equipment. It can be very difficult for a busy kitchen to accommodate a deep clean when the season kicks off, so it’s crucial that a deep clean is considered during any quiet periods leading up to the Christmas rush.

Grease traps and vents

Grease traps and ventilation systems are key components for many commercial kitchens.. However, with such regular use these systems can quickly become dirty, leading to build ups of dirt, dust and grease.

If grease is allowed to build up in a grease trap it can become very difficult to remove, making the grease trap ineffective, and it can also become a source of unpleasant odours. What’s more, grease, carbon and steam build ups can quickly form in ventilation ducts. If allowed to build up, air flow can be restricted, causing foul smells, temperature control issues and fire risks. There is also the increased risk of bacterial and fungal development within the ventilation, which puts you at risk of breaching the The Food Safety Act 1990.

Our Grease Trap Cleaning and Disposal Service and our Kitchen Extraction and Ventilation Cleaning Service deliver meticulous and efficient cleans to all of your grease traps and kitchen ventilation systems - removing build ups, minimising fire risks and ensuring any waste is disposed of legally, and in an environmentally friendly manner.

Final Thoughts

A full clean of a commercial kitchen is a difficult task at any time of the year, let alone the festive period. A visit from Rentokil Specialist Hygiene Technicians can help reduce the cleaning burden and give you piece of mind this Christmas, allowing you to enjoy the festivities.