When it comes to catering, cleanliness is absolutely paramount. An untidy or unclean kitchen can lead to delays in service, poor food hygiene standards, and ultimately could cause illness for your customers. This in turn could spell disaster for your business. Greasy surfaces do not only affect health standards, they also may pose a fire hazard. Compared with a standard residential kitchen, a commercial kitchen presents a whole world of grease and dirt that must be conquered. Here are 4 tips to help you maintain a clean and hygienic commercial kitchen:
- Staff Hygiene
Staff hygiene should be put above everything when it comes to running a clean kitchen. The majority of food poisoning results from poor hygiene of those handling the food, which is why regular hand washing is so imperative. In addition, you should be sure that your staff uniforms are clean and hygienic. By utilising a commercial laundry service, you can ensure that all uniforms are regularly cleaned to an exacting standard, rather than leaving it to each member of staff to take care of. Hair nets should be worn where appropriate to avoid any hairs straying into the food.
- Colour Coding
Colour coding can be utilised in many different ways across your kitchen. Distinguishing chopping boards for certain food types by colour can prevent cross-contamination, especially when it comes to foods such as raw meat and fish which have a high potential to cause food poisoning. Colour-coded cleaning equipment such as cloths and mops can prevent any risk of using a mop or cloth that is meant for the bathrooms on the kitchen. This can prevent the spread of harmful germs.
- Regular Cleaning
Whilst some items need cleaning more often than others, everything will need to be cleaned more often than residential kitchen equipment due to heavy and constant use in a commercial kitchen. Whilst floors, surfaces, stove tops, sinks, pans, dishes and utensils will need to be cleaned multiple times each day, ovens and bins should be cleaned at least weekly. Fridges should be purged of any out-of-date food each week and properly cleaned at least once a month. All surfaces in a commercial kitchen are liable to get greasy, which it why it is important to pull out all appliances regularly so that they can be cleaned in their entirety. Ventilation systems should not be forgotten – these should be cleaned two to four times per year.
- The Right Equipment
No clean can be completed properly without the right equipment, which is why it is essential not to scrimp on cleaning products or devices. Cloths, sponges and mop heads should be changed regularly to maintain hygiene standards, whilst there must be a steady supply of kitchen-safe cleaning sprays and floor cleaner to ensure there is no excuse not to have everything spick and span. The equipment must also be looked after properly – mops and brooms should be soaked overnight in chlorine in order to remove bacteria and make them fresh for the next day.
By ensuring that you have cleaning checklists in place and by instilling regimented hygiene standards in your staff, you can avoid the horrors of a food poisoning case.