Do you know if there are poor hygiene standards in your business, they can be closed down by the Food Standard Agency (FSA)? Commercial kitchen deep clean can keep you in the good books of the law. Officers can issue hygiene improvement notices to companies that need to make specific improvements to their standards. Breaches of these notices can result in prosecution.
So if you are a restaurant, pub or cafe, it’s essential to make sure your kitchen is clean to the highest standard. This needs to be maintained by the FSA, and you may hire a commercial kitchen cleaning company like us to do the job for you. But as a business owner, you must also know how it’s done.
In addition to regular cleaning, all commercial kitchens must do deep cleaning every 3-6 months. The deep clean must include all appliances, walls, floors and ceilings. It’s a big job, but it has to be done to maintain high hygiene standards.
So, what are the do’s and don’ts of commercial kitchen deep cleaning?
DO:
Degrease
Fats, or oils, come from either animal or vegetable sources and can turn rancid when exposed to oxygen and/or light, so degreasing is also crucial in deep cleaning. All surfaces must be degreased before being disinfected. This removes any food or grease residue, which can harbour bacteria. Ensure to dismantle and disconnect equipment and services as necessary to access hard to reach areas.
Decarbonise all appliances
Decarbonising is the process of removing carbon deposits from a surface. This is often done to appliances to reduce the risk of fire. All appliances must be decarbonised to remove any built-up carbon deposits.
Disinfect properly
All surfaces, including fabric and equipment, must be disinfected after being degreased and decarbonised. This will kill any bacteria that may be present.
Sanitising food preparation surfaces is an essential step in deep cleaning a kitchen. Bacteria can thrive in the nooks and crannies of dirty surfaces, so it’s critical to regularly clean and sanitise.
There are many different ways to sanitise surfaces, but one of the most effective ways is using a steam cleaner. This will kill bacteria and remove any dirt and grease residue.
Access high-level areas
One reason to clean high-level areas is to remove any dust, dirt or cobwebs that may be present. These can harbour bacteria and provide a breeding ground for insects. Cleaning high-level areas also help to ensure that your kitchen is kept clean and hygienic. You’ll need a ladder or other access equipment to reach high-level areas such as the ceiling, so make sure you have these before starting the deep clean.
Use non-corrosive, food-safe, environmentally friendly chemicals
When choosing chemicals for deep cleaning, make sure to select non-corrosive, food-safe and environmentally friendly.
Environmental friendly chemicals are safe for your appliances and surfaces, but they’re also good for the environment. By using them, you’re helping to reduce the number of toxic chemicals released into the atmosphere. This is a win-win situation for everyone.
Use specialised cleaning equipment
Commercial kitchens are often large and complex, with a lot of nooks and crannies. This makes it difficult to clean effectively without specialised cleaning equipment. Some of the equipment that you may find helpful in deep cleaning includes:
- High-pressure washers
- Steam cleaners
- Rotary extractors
- Carbon dioxide (CO2) cleaners
- Pressure washers
If you don’t have access to this equipment, you may need to hire a professional cleaning company like us to do the job for you.
Refrigeration units and freezers
All refrigeration units and freezers must be defrosted and cleaned as part of the deep clean. This removes any food or grease residue, which can harbour bacteria.
Commercial Kitchen Extract Cleaning
Extract duct is a term often used in commercial kitchens. It refers to the ductwork that carries the extracted air from the kitchen. This air is usually hot and contains grease, smoke and fumes from cooking. The extract ductwork must be regularly cleaned to ensure that it’s functioning correctly and prevent grease and dirt build-up.
DON’T:
Use corrosive chemicals
As mentioned earlier, it’s essential to use non-corrosive, food-safe and environmentally friendly chemicals when deep cleaning your kitchen. Corrosive chemicals can damage surfaces and appliances and may harm your health.
Use detergents or bleach
While detergents and bleach may be effective at cleaning surfaces, they are not suitable in a commercial kitchen. They can be corrosive and may also be harmful to your health.
Clean fabric surfaces with chemical solvents
Chemical solvents can be used to clean hard surfaces, but they should not be used on fabric surfaces. Solvents can damage fabrics and may also be harmful to your health.
Use chlorine-based disinfectants
Chlorine-based disinfectants can be corrosive and may also be harmful to your health. They should not be used in a commercial kitchen.
Why do the regular deep clean?
A regular deep clean is vital to ensure that your kitchen is kept clean and hygienic. It’s also an excellent opportunity to consider the following essential factors to consider regular deep cleaning at your business.
Minimise the risk of pests
Pests can be a significant problem in a commercial kitchen. They can contaminate food, spread disease and cause damage to property. It’s therefore essential to take steps to minimise the risk of pests. This includes regular cleaning and sanitising of all surfaces and taking measures to prevent the build-up of dirt and grease.
Electrical safety for kitchen equipment
Any electrical equipment used in a commercial kitchen must be safety-tested and certified. It’s also essential to ensure that all appliances are properly maintained and kept in good working order. Faulty or damaged appliances can be a severe safety hazard.
Maintaining health and safety regulations
It’s crucial to comply with all health and safety regulations when carrying out a deep clean. This includes wearing the correct safety equipment, such as gloves and goggles, and using the proper cleaning chemicals.
Reduces foodborne illnesses
A deep clean can help to reduce the risk of foodborne illnesses. It’s essential to ensure that all surfaces are properly sanitised and that all food contact surfaces are free from dirt, grease and bacteria.
Saves time and money in the long run
A deep clean can sometimes be a time-consuming and expensive process. However, it’s a much cheaper and more efficient alternative to dealing with the consequences of a dirty and unhygienic kitchen, such as food poisoning outbreaks and damage to property.
Final Thoughts
When deep cleaning a commercial kitchen, it is important to use the correct chemicals and equipment. This will help to ensure that the kitchen is clean and hygienic. It is also important to avoid using corrosive or harmful chemicals. By following these guidelines, you can rest assured that your commercial kitchen will be in good condition.
If you’re not sure how to deep clean your commercial kitchen, get in touch with a professional cleaning company like us. We’ll be happy to help! With over 20 years of experience in commercial cleaning, you won’t be disappointed.
