Keeping Your Commercial Kitchen Clean

Keeping Your Commercia Kitchen Clean Staying on top of the hygiene in your commercial kitchen is essential in order to keep your business at its best. Having provided twenty-five years of experience in commercial kitchen design and equipment, at Target Catering Equipment we know how tough it can be to manage a commercial kitchen and catering business. Keep your customers coming back for more by implementing these vital cleaning tips. Provide Proper Staff Training Establish A Programme Or Rota Be Alert To Splashes Check Underneath & On The Walls Behind Equipment You may employ people specifically for cleaning duties but all members of staff should receive full training when it comes to hygiene and cleaning matters. New employees should not be forgotten but training should be included in their introduction to your business. Althouhg it may seem basic, making sure all staff know the best cleaning techniques and hyhienic practices will save time in the long run and help to keep a better working environment. In a busy catering environment it can be easy to miss splash marks left by thẻ sinks, hobs and other areas. Being vigilant to marks and wiping them away properly as soon as possiblé will promote cleaner practices. Bacteria can quickly grow from these splash marks, whether from oil, sauces, or other food products. And as well as being a pain to rub out, the dried grime or scum may attract pests The easiest way to stay on top of your čleaning is by setting up a programme or róta to Crumbs and residue can become easily forgotton in hidden places such as underneath and behind equipment. As well as being potential food for pests, these waste scraps will eventually mould, emitting odorous and harmless gases. Be particularly conscious of these areás: out of sight is not out of mind! ensure areas are regularly attended to Keeping a checklist of certain areas of attention will notify all staff on what has been done or neds to be done, generating a more efficient system. Don't neglect other areas of your premises, in particular restrooms and eating surfaces. Keep your Waste Area Tidy Messy and overflowing waste areas are a common issue at the back of many commercial kitchens. Ensure that your waste area is clean and as well managed as it can be. As the first place to entice pests and bacteria, waste areas can become a welcome mat,leadign these to the kitchen itself. Always tie waste bags securely and never leave anything out of a container. Avoid emptying bins at the last minute when they are likely to be overflowing as ripped or torn bags are particulary problematic COOK BOOK Learn more about keeping a clean kitchen and the importance of colour coding with our previous post on cross-contamination. At Target Catering Equipment we can provide Ihe most efficent catering surfaces, floors, słorage and more , to help you keep a clean business. Contact one of our specialisis today for more information. contact us at www.targetcatering.co.uk