Any kind of catering, food preparation or food service business knows the importance of a clean kitchen. Hygiene in a commercial kitchen has never been more vital, and with increased regulations for kitchen maintenance, it’s also now mandatory.
Even with regular cleaning and attention to detail, a busy commercial kitchen or canteen can build dirt, grease, and commercial waste quickly. To avoid health risks and other hazards, implementing a strong commercial kitchen maintenance plan can make all the difference.
So, whether it’s just a few tips on how to implement better cleaning practices, or finding the best waste collection service for your needs, here’s 5 ways to keep your commercial kitchen clean, safe, and hazard-free.
Colour Code Your Commercial Kitchen
Color-coded cleaning ensures that cross-contamination is minimized by separating kitchen tools, cutting boards, and cleaning equipment by color to avoid potential germs being transmitted through the sharing of kitchen tools used in preparing raw and cooked food.
By implementing this method, your commercial kitchen remains safer and free from hazards like food poisoning. Colour coding utensils such as chopping boards, surfaces, and containers keep germs at bay, as well as giving clear indications of where cleaning equipment is kept.
Stick to a Cleaning Schedule
A trusty cleaning rota ensures that a busy kitchen is also a safe and clean one. Allocating time between shift handovers and within the week to thoroughly clean the work area is essential.
Keep a schedule that requires a stamp or signature for the responsible parties. Rotate the allocated monthly fridge and freezer cleaning, and delegate someone to keep on top of your weekly oven cleaning and bin waste management.
And of course, on top of these tasks, ensure that the daily cleaning duties of cooking utensils, sinks, and surfaces are being adhered to. Keep your kitchen organized and free from dangerous situations.
Keep Your Touchpoints Clean
Touchpoints are areas and items that are touched constantly by a wide variety of people throughout the day. A touchpoint could be anything from a door handle to a light switch.
These areas can be a breeding ground for germs, so it’s important to disinfect and thoroughly clean these touchpoints regularly.
Don’t Forget Those out of Sight Areas
It’s easy to overlook the cleanliness of areas that aren’t directly in front of you. But when it comes to kitchen hygiene, those oversights can be disastrous.
Be sure to sanitize and clean high shelves, air out your ventilation system filters, and unclog your drains regularly. A fresh and safe working environment doesn’t just end at what you see up close. Scrub underneath that oven, wipe down the seals of your refrigerators, and pay attention to those hard-to-reach areas.
Stay on Top of Your Waste Management
Keep on top of your sanitary management and keep your waste separated, safe, and collected at regular intervals.
Not only are you doing your part to make the world a better place, but you’re also making your commercial kitchen area less cluttered, more hygienic, and safe for your customers and employees alike.