How to clean your commercial kitchen with surgical precision

It appears that a chef and a surgeon may have more in common than you might think. Both roles require a steady hand, the ability to use incredibly sharp blades, to work under pressure as well as an imperative to work in an environment that is clean and free from any harmful contaminants to avert health risks.

The impetus on chefs, kitchen workers and food manufacturers to maintain operating theatre-like standards of hygiene is reflected in UK law, which regulates strict hygiene standards in food production areas. Failure to adhere to the The Food Safety Act 1990, Food Hygiene Regulations 2006, or the Water Industry Act 1991 risks a fine of between £2,000 and £20,000 per offence, and even a prohibition order. Not to mention the potential reputational damage your business could face.

Frequent cleaning is a staple of any commercial kitchen worker’s day. However, in an environment characterised by speed and efficiency, regular cleaning of the less accessible, less exposed areas in a commercial kitchen isn’t as easy. To ensure all areas remain as hygienic as the rest of the kitchen, a specialised deep clean can offer peace of mind and should be undertaken at least twice yearly.

Conducting a kitchen-wide campaign against contaminants

Our Kitchen Deep Cleaning service delivers a high standard of kitchen hygiene and should be considered on top of your daily and regular cleaning schedules. Burnt on carbon and fat deposits are removed, ensuring any potentially harmful bacteria are eliminated, while our trained specialists will tackle hard-to-reach areas like floors, walls, ceilings, lights as well as thoroughly cleaning all kitchen fittings and equipment. This procedure should also help prolong the life of your expensive kitchen equipment.

For any kitchen deep cleaning job, we carry out a full survey of your premises to assess the current situation and cleaning requirements. Our experts are specially trained to identify those more neglected areas of the kitchen and help to implement effective and tailored cleaning regimes.

Breathing new life into kitchen ventilation systems

During cooking, airborne grease, carbon and steam can condense on the inner walls of kitchen ventilation ducts. Failure to clean these ventilation systems can result in a build-up of grease and fat deposits, reduced airflow, the creation of foul odours and may also pose a significant fire hazard. Our kitchen ventilation cleaning process removes grease and carbon deposits from ducts, without compromising the hardware or the food in your kitchen.

We also ensure the cleaning of these systems complies with Loss Prevention Standard 2084 (LPS 2084), which dictates that all ductwork systems are maintained properly to prevent build-up that increases the risk of bacteria, disease, or fires forming in vents.

Clearing a path to compliance with hygiene regulation

Third-party cleaning not only helps maintain standards of hygiene but provides businesses with all the paperwork needed to adhere to regulatory standards. Rentokil Specialist Hygiene operates with full awareness of BRC and AIB auditing standards, while our Caterclean contract service provides  businesses with a ‘Hygiene Log’. This allows you to keep an up-to-date record of cleaning visits alongside your hygiene and waste disposal procedures, so you can easily demonstrate ‘due diligence’ to Environmental Health Officers.

Cleaning as a matter of pride

Implementing a systematic programme of daily, weekly and monthly cleaning tasks is essential for maintaining a meticulous level of hygiene, and to comply with regulatory standards. We always take great pride in the work that we do helping to keep your business operating to the highest possible hygiene standards. Rentokil Specialist Hygiene’s kitchen cleaning services are used by a wide variety of catering and food processing businesses throughout the UK to ensure every kitchen is a working environment to be proud of.