Copyright (c) 2012 Alison Withers
Eventually, no matter how thorough the daily hygiene regime in a commercial kitchen, it is going to need a thorough and comprehensive deep clean.
Stram, in which grease has dissolved, can collect on walls, ceilings and the tops of appliances like tall fridges and staff working in the kitchen may ensure scrupulous attention to the surfaces where food is prepared, the utensils and cooking equipment as well as the floor, they will hardly be able to reach to the tops of tiled walls or behind heavy fixed equipment nor will there be the time to do so.
However, since public health is taken very seriously by the various regulatory authorities, as is staff health and safety while working, catering concerns can expect the occasional spot checks by local environmental health officers. In addition expensive accidents can and do happen in busy kitchens, the majority of them slips and trips, which can result in serious injuries where there are very hot liquids such as cooking oils being used as well as the cooking appliances themselves.
Planning kitchen deep cleaning at regular intervals may be necessary to maintain the good reputation of the catering business and the safety of its staff and customers and while a professional deep cleaning service will do its best to work around the daily operation it is worth considering whether to close the establishment for the work to be done.
So the first decision the manager or owner has to take is whether it will ask a company to schedule work around busy periods or whether it might be safer and more cost effective to close the kitchen for the period of the cleaning to enable an absolutely thorough job.
This means considering the loss of revenue against the benefits of having the job completed as thoroughly and quickly as possible without risk to the staff working there.
Before approaching any professional cleaning company you should be very clear about the specification of the work to be done and then have a preliminary meeting with chosen contractors to discuss this. The list ideally should include top down wall and ceiling cleaning, behind appliances, and around their feet as well as all the corners where deposits can accumulate.
Some of the most effective cleaning substances can give off fumes that should not be inhaled, for example, and to be absolutely confident of the effectiveness of the cleaning it may be preferable and more cost effective to close the kitchen than to risk less thorough deep cleaning that may then need to be done more frequently.
Among the questions to ask the professional deep cleaning services you are considering using are whether they have sufficient and properly trained staff, well maintained equipment and abide by health and safety regulations when carrying out the work. Expect also to receive a detailed report of what has been done at the end of the job citing what industry standards have been used. This is important for the records as proof for any inspections the kitchen may undergo.
You may also be able to use the kitchen closure as a piece of positive marketing to demonstrate the establishment's care for its customers and perhaps do a special offer on re-opening to attract in more customers.
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Sooner or later, no matter how thorough the daily hygiene regime in a commercial kitchen, it is going to benefit from professional deep cleaning services. By Ali Withers. http://www.pro-ductclean.com/kitchen-deep-cleaning.asp
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