Commercial Kitchen - Free Cleaning Guide

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

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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

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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

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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

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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

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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

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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

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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

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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

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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.

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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

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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

Want a free consultation? Call us on 029 2080 9090 and quote source code S1962