A clean and well-maintained commercial kitchen is not only essential for meeting health and safety requirements but also plays a crucial role in the success of any food business.
With the fast-paced and demanding nature of the industry, it’s important to establish effective cleaning practices to ensure a hygienic and healthy workspace to prevent the risk of cross-contamination and foodborne illnesses. Help your customers keep a healthy and sparkling kitchen with the right products and procedures.
Cross-Contamination
In a bustling commercial kitchen where different ingredients and food items are handled simultaneously, preventing cross-contamination is vital to maintaining food safety standards. Cross-contamination occurs when harmful bacteria or allergens are transferred from one surface or food to another.
To prevent cross-contamination, your customers should:
- Wash hands after handling raw meat or before switching food-prep stations.
- Thoroughly wash surfaces and equipment in between food preparation.
- Separate different foods.
- Colour code materials like knives, chopping boards, buckets, mops, cloths, brooms and brushes.
- Keep supplies locked away and use only when required.
Cleaning
Precautions against cross-contamination and foodborne illnesses require effective cleaning processes. Ensure that any of the cleaning chemicals your customers use are food-safe by local government standards, and mixed according to the labels.
Proper commercial kitchen cleaning includes:
- Regular Cleaning Tasks:
- Utensils, equipment, cutting boards, countertops, prep tables, and food preparation surfaces should be thoroughly cleaned and sanitized before and after each use.
- Spills should be cleaned immediately, garbage taken out regularly and sinks cleaned throughout the day.
- Daily Cleaning Tasks:
- Sweep and mop the floors using a commercial-grade cleaner or disinfectant.
- Empty and clean all cooking equipment – i.e. deep fryers and grills – to remove dirt and grease.
- Use fresh cloths to deep clean surfaces, high-touch areas, and places where crumbs can accumulate – make sure to use different cloths on different areas.
- Weekly Cleaning Tasks:
- Clean and sanitize the fridge, shelves, cabinets and garbage cans to help prevent bacteria.
- Deep clean cooking equipment like deep fryers and grills.
- Monthly Cleaning Tasks:
- Deep clean hard-to-reach areas like behind and underneath appliances to remove accumulated dirt and grease.
- Inspect and clean ventilation systems to ensure proper airflow and to reduce the risk of airborne contaminants.
By incorporating the best commercial kitchen cleaning practices, your customers can create a safe and healthy environment for both staff and guests. Cleanliness and food safety is not a one-time effort, but a continuous commitment implemented into the daily operations of a successful commercial kitchen.
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