GUIDE TO CLEANING
| commercial kitchens
GUIDE TO CLEANING
Introduction
| commercial kitchens
Equipment checklist
In a commercial kitchen, canteen or catering environment, it’s inevitable that grease will build up over time, coating surfaces and cooking equipment. Left undisturbed, this can present a potential health and safety hazard, not only enabling the spread of bacteria, but also causing a potential fire risk. By following the tips within this guide, we can help you ensure that your kitchen remains hygienic, safe and compliant with all relevant legislation.
Here’s what you need to know....
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DUSTPAN & BRUSH PAPER TOWELS OR MICROFIBRE CLOTHS
MOP & BUCKET
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SCRUBBING PADS
DISINFECTING MULTI-PURPOSE CLEANER
FLOOR CLEANING CHEMICALS
DISPOSABLE GLOVES
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INTRODUCTION
In a commercial kitchen, canteen or catering environment, it’s inevitable that grease will build up over time, coating surfaces and cooking equipment.
Left undisturbed, this can present a potential health and safety hazard, not only enabling the spread of bacteria, but also causing a potential fire risk. By following the tips within this guide, we can help you ensure that your kitchen remains hygienic, safe and compliant with all relevant legislation.
HERE’S WHAT YOU NEED TO KNOW.
GUIDE TO CLEANING
| commercial kitchens
CLEANING EQUIPMENT CHECKLIST
PHS Direct stock a full range
of high quality workplace DUSTPAN & BRUSH consumables, from cloths and & BUCKET bags, wipes and tissues toMOPgloves PAPER TOWELS u multisurface cleaners formulated o OR MICROFIBRE y
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CLOTHS
and catering areas. SCRUBBING PADS
FLOOR CLEANING CHEMICALS
DISPOSABLE GLOVES
DISINFECTING MULTI-PURPOSE CLEANER
Want a free consultation? Call us on 029 2080 9090 and quote source code S1962
GUIDE TO CLEANING
| commercial kitchens
Equipment colour coding The Food Standards Agency House Rules for Cleaning advise that kitchen cleaning materials are colour coded, preventing the possibility of cross contamination.
In kitchens and general food areas, it’s essential that separate materials and equipment are used for cleaning and disinfecting areas where raw food is handled, compared to the equipment used in other areas of the kitchen.
Here are the general guidelines followed by commercial cleaning companies.
KITCHENETTES AND FOOD AREAS
GREEN MICROFIBRE
SINKS, TAPS AND VANITY UNITS
YELLOW MICROFIBRE
TOILETS AND URINALS
RED MICROFIBRE
OFFICE AREAS
BLUE MICROFIBRE
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GUIDE TO CLEANING
| commercial kitchens
What areas and equipment do I need to clean? Catering areas requiring cleaning include kitchens, canteens, bar areas and any table or desk area where food is served and consumed. As part of a daily cleaning schedule, both moveable utensils and non-food contact items will require attention. Moveable equipment is defined as any item that comes into direct contact with food. Examples include chopping boards, trays, containers, spatulas, serving spoons and any other utensils used during cooking. Non-food contact items include work surfaces, door handles, walls, taps and hand wash basins.
Suitable areas and utensils
Cleaning method
Dishwasher
Moveable equipment
Equipment used for handling raw and ready-to-eat food items are washed together (with evidence that the dishwasher can provide adequate heat disinfection).
Twin sink
Moveable equipment
Using chemical cleaning products, equipment used for raw and readyto-eat food items should be cleaned in separate sinks. Please note that some items may require a rinse and second rinse.
Non-food contact items
Using disinfectant, surfaces must be pre-cleaned to remove debris, cleaned for a second time using warm water and detergent, then disinfected with a food safe spray and left to dry.
Cleaning equipment
Disinfectant
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GUIDE TO CLEANING
| commercial kitchens
Top tips for cleaning equipment When cleaning and disinfecting equipment, your cleaning staff should keep the following tips in mind:
To provide thorough sanitation, dishwashers must reach a temperature of 82.2ÂşC
If using a sink to clean equipment, it must be disinfected between each use.
Unless you’re able to provide adequate heat disinfection with a dishwasher, always use separate equipment (i.e. a specific chopping board) for raw food, and another for cooked food.
Accumulated food and crumbs should be cleaned from toaster trays, steam cookers, kettles, skillets and braising pans on a daily basis.
Always pre-wash dishes, cutlery and similar utensils before placing them in the dishwasher.
To remove excess crumbs from equipment, use a soft brush.
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GUIDE TO CLEANING
| commercial kitchens
How often should certain areas be cleaned?
SURFACES AND UTENSILS
OVENS
After every use
Weekly
SINKS
FRIDGES AND FREEZERS
BINS
VENTILATION SYSTEMS
Between uses
Monthly
Weekly
Every 3 months to a year
and at various points throughout the day
depending on use
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GUIDE TO CLEANING
| commercial kitchens
Top tips for cleaning hard surfaces When cleaning and disinfecting food preparation and serving areas, your cleaning staff should keep the following tips in mind:
To ensure all areas of the surface is cleaned, start by removing storage items and loose debris
In case of streaking, wash small sections of the surface in turn
Always wear gloves and wash your hands after disinfection has taken place
To avoid damage to surfaces, use only non - abrasive scouring and scrubbing pads
Hold the spray bottle at least 8 inches away from the surface to avoid overspray
After cleaning kitchen surfaces, dishcloths should be laundered at a suitably high temperature of at least 60ÂşC
Spray the disinfectant away from yourself and others in the room
Cloths should be rinsed in warm water and stored in a bowl of disinfectant between uses. This water will need to be regularly changed throughout the day
For a more thorough clean, allow the spray to sit on surfaces for at least 10 minutes
Don’t leave food spills while cooking- clean them as soon as possible after the accident occurs
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GUIDE TO CLEANING
| commercial kitchens
Other areas requiring attention Although your regular cleaning staff may do a sufficient job with the day-to-day cleaning of your site, it’s important to remember that many areas are inaccessible, meaning they get overlooked during regular cleaning. As these areas generally receive the least attention by regular cleaning staff, they’ll frequently require a deep clean. Particular areas include:
High shelves
Seals of fridges and freezers
Drains and gullies
The space between walls and preparation surfaces
The space between walls and equipment
Filters and plenum chambers
Underneath fridges, cookers and surfaces
Ventilation systems
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GUIDE TO CLEANING
| commercial kitchens
Other areas requiring attention
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Although your regular cleaning staff may do a sufficient job with the day-to-day cleaning of your site, it’s important to remember that many areas are inaccessible, meaning they get overlooked during regular cleaning. As these areas the least attention by Health Togenerally ensurereceive full compliance with regular cleaning staff, they’ll frequently require a& deep clean. regulations, Particular areas include: Safety deep cleaning
High shelves
Drains and gullies
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procedures should be carried out by a specialist cleaning Sealscompany. of fridges
and freezers
With over 10 years’ experience, PHS Interclean are the UK experts, providing a Kitchen Deep Cleaning serviceThe for kitchens of all sizes. space between walls
and preparation surfaces
Using specialist equipment and the most effective cleaning chemicals, our team of The space between walls expert technicians Filters andgrease plenum remove build-up from floors, ceilings, walls, drains, canopies and other and equipment chambers potentially dangerous, hard to reach areas.
Underneath fridges, cookers and surfaces
For more information, contact Ventilation systems PHS Interclean on 029 2080 9090
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GUIDE TO CLEANING
| commercial kitchens
Requirements for kitchen ventilation systems Although ventilation systems are essential for discharging potentially harmful fumes and vapours from the kitchen, grease can easily buildup inside them, leading to leakages and the heightened possibility of an accident occurring in your workplace. Additionally, with high temperatures from cooking, this grease has the potential to ignite and spread through the duct, causing a serious fire risk. Any ventilation systems and ductwork installed on your premises should have access panels of sufficient number, quality and size to enable unrestricted access for regular cleaning and inspection. The systems, of course, also have to be checked before cleaning is carried out, determining the value of conducting a deep clean beforehand. After investigating a multitude of different methods of testing the internal surface of a ductwork system, the HVCA Ventilation Hygiene Group Branch now recommends the Wet Film Thickness Test (WFTT) and the Deposit Thickness Test (DTT). Both of these methods will provide you with all the information you need to determine whether a deep clean is actually needed. Though, often if a DTT is required, the need for a deep clean to remove solidified fats and grease is already necessary.
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GUIDE TO CLEANING
| commercial kitchens
Testing and cleaning frequencies Legislation paper TR/19 specifies that testing should be carried out at regular intervals, not exceeding 12 months. Additionally, the cleaning frequency is to be estimated by a specialist service provider on initial inspection or assessment.
The need for specialist cleaning of extraction systems depends on a variety of factors. These include the level of usage of the cooking equipment, the types and quantity of cooking, and other risk factors such as the vulnerability of the system to ignition, and the building and its occupants to system fire, hygiene, vermin and mechanical hazards.
The recommended deep cleaning intervals are:
LIGHT USE
2-6 hours per day Every 12 months
MODERATE USE
6-12 hours per day Every six months
HEAVY USE
12-16 hours per day Every three months
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GUIDE TO CLEANING
Pre and post clean information It is important to ensure that a competent and comprehensive survey, risk assessment and monitoring is carried out in accordance to TR/19 practices.
| commercial kitchens
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There are a number of statutory and legislative laws with general and specific target amendments to help prevent or greatly minimize risks to commercial entities and the public from fire accidents. The issue of a Post Clean Verification of Cleanliness certificate is also incredibly important as it serves as evidence of system status to insurance assessors, Environmental Health Officers, Landlords and agents.
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GUIDE TO CLEANING
| commercial kitchens
Pre and post clean information
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To ensure compliance with minimal disruption to the It is important to ensure that a competent everyday running of your business, PHS Interclean can and comprehensive survey, risk provide Grease Extraction Deep Cleaning throughout assessment and monitoring is carried out the UK, at a time to suit you. in accordance to TR/19 practices.
To ensure compliance with minimal disruption to the everyday running of your business, PHS Interclean can provide Grease Extraction Deep Cleaning throughout the UK, at a time to suit you.
There are a number of statutory and legislative laws with general and specific target amendments to help prevent or After cleaning and inspecting all areas of your ventilation system as greatly minimize risks to commercial entities part of the Grease Extraction Deep Cleaning service, you’ll receive a report detailing: and the public from fire accidents. The issue of a Post Clean Verification of Cleanliness certificate is also incredibly important as it serves as evidence of system status to insurance assessors, Environmental Health Officers, Landlords and agents.
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Confirmations that the systems are cleaned Photographic records Additional work completed (if required) COSHH data on any chemicals used Observations on the condition of the ductwork system Recommendations for future cleaning requirements
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Now that your kitchen’s up to scratch, don’t forget the rest of your building! PHS Interclean can provide a wide range of services for the exterior and interior of your premises.
Our specialist cleaning services include Carpet deep cleaning | Stone & hard floor restoration | Kitchen deep cleaning Grease extraction deep cleaning | Washroom deep cleaning | Blind cleaning Clinical and decontamination cleaning | Pressure washing and graffiti removal High level cleans | Upholstery deep cleans | Pigeon proofing
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