Every chef, cook and food handler understands the importance of keeping your work area scrupulously clean. It goes without saying that at the end of every shift the kitchen should look clean and ready for the next bout of activity. But are you confident that every tiny corner of your kitchen is free from dirt, grease and germs?
What is deep cleaning?
All commercial kitchens need to be kept clean, but there are different levels of cleanliness. On a day-to-day level, wiping over surfaces with hot, soapy water is usually sufficient to remove most of the grease and grime which builds up.
Deep cleaning takes the cleaning process to another level, removing every last scrap of dirt from every little nook and cranny. Once the process has been completed the kitchen should look as though it has been newly installed and never used. Considering the importance of health and safety in food hygiene standards in the catering industry, a deep clean of the kitchen and all food storage and preparation areas is an important aspect of maintaining the necessary high standards.
DIY or professional cleaners?
Your decision as to whether to undertake a deep clean by in-house staff or outsource the project will depend on your budget as well as on your staff workload. Some companies simply don’t have the resources available to pay for a professional clean and rely on the goodwill of staff to spend some extra time on the cleaning process.
P&G Professional offers a helpful blog post detailing the right way to go about cleaning a commercial kitchen, which makes a great starting point. There are few stains that cannot be removed with the right cleaning products and a vigorous application of elbow grease!
Bigger concerns often prefer to use outside cleaning contractors who have the necessary know-how and equipment – such as steam cleaners that can remove stubborn grime and grease, including baked on and burnt foods. A tender application by the Ministry of Defence requesting applications to clean its kitchens shows the sheer size of the project. The specification details the need for comprehensive risk assessments to be carried out before any cleaning can take place, along with COSHH regulations relating to substances hazardous to health.
Electrical and safety testing
It makes sound sense to schedule testing of all electrical and electronic equipment at the same time as a deep clean is carried out. Look out for old or faulty wiring, and also take time to check whether all your equipment such as fridges, freezers and cookers are working within the specified temperature ranges. If equipment is old, outdated or not functioning appropriately then replace it straight away – sites such as Fridge Freezer Direct can offer a good range of commercial fridge freezers, so you don’t even have to leave your premises to source replacements.
Keep a diary detailing the date on which you completed a thorough deep clean of your kitchen and food preparation areas. Make a note of any particular problem areas which require special attention, as this allows you to keep on top of them before the next deep clean is scheduled.
