Copyright (c) 2012 Alison Withers
The hospitality industry, such as hotels and restaurants, is not the only location for large, commercial-sized kitchens where regular deep cleaning is necessary to maintain food hygiene standards.
Hospitals, college and universities, offices, residential homes, offshore rigs and manufacturing sites all also provide high volume catering to staff, residents or other users.
In all these locations health and safety regulations for staff working there and food hygiene standards for diners need to be maintained to ensure that there are no bacteria lurking that could lead to cases of food poisoning.
An outbreak of food poisoning can have serious consequences in any of these locations and offshore facilities, particularly, can be vulnerable not only because all water and food supplies have to be transported to the location but also because kitchens can be more difficult to clean and maintain.
The symptoms of food poisoning include nausea, vomiting, stomach pain and diarrhoea after eating contaminated food or drink and harmful bacteria or viruses are the most common causes.
Where a specific virus is the source the noroviruses are the most common cause and these can be transmitted via from water, shellfish, vegetables contaminated by faeces as well as person to person contact. They are a significant risk in offshore installations.
The disruption an outbreak can cause while tests are carried out to identify the source, while those affected recover and while industrial kitchen deep cleaning is carried out can be significant.
But it is not only contamination issues that are hazards in a large-scale catering operation. Among the the most common incidents among kitchen workers are slips and trips because floor surfaces can become slippery from steam, especially if there is grease dissolved in it.
In either scenario there may be significant financial implications whether it is from lost production or from compensation payments to those affected.
Regular attention to commercial kitchen cleaning can help to minimise such risks and using a professional cleaning company to carry out inspections and make recommendations about the frequency with which thorough industrial kitchen cleaning should be carried out is likely to be the least disruptive and most efficient way to do this.
A specialist commercial cleaning company will normally be geared to carry out the work at a time that will cause the least disruption to normal daily operations in the kitchen and will be equipped with the appropriate tools and cleaning aids to do the job safely.
Expect a a detailed report to be supplied once the work is completed and a fresh pair of eyes can also spot and identify in the report any areas of maintenance that might need attention, which those who regularly work in the environment might not have noticed.
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Large-scale catering is found in many locations from factories to schools to offices and they all require the same attention to food hygiene and commercial kitchen cleaning. By Ali Withers. http://www.pro-ductclean.com/commercial-kitchen-cleaning.asp
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