9 TIPS FOR CLEANING A COMMERCIAL KITCHEN. NUMBER 5 IS ASTONISHING

Bacteria could be hidden in many places in a commercial kitchen – from cutting boards to ceilings and, of course, in utensils. If higher standards of hygienic standards are not met, customers and employees can get sick, which of course does not fit your business.

You can ensure that your commercial kitchen is always protected and that the bacteria that cause the disease are kept in check.

1. USE THE CORRECT HANDLING METHOD

Regular hand wash is one of the most important ways to prevent the spread of bacteria. Washing hands should be done before, after and during the preparation of food, and when dealing with raw meat, raw eggs, seafood, and poultry. Employees working in the kitchen should understand the importance of regularly washing their hands, especially after bathing, sneezing, blowing noses, touching the garbage, or helping someone who is sick.

A reminder sheet that is displayed in the kitchen that describes how to wash your hands well, as above the basin, is also useful. A few simple steps are all that is required. It might look like this:

Apply soap on hands

Place your hands with soap and scrub so that you wipe under the nails, between the fingers and the back of the hands. Do this for about 20 seconds.

Wash hands thoroughly with running water.

Dry your hands with a clean towel.

2. THE FOLLOWING PRINCIPLES OF HACCP

The HACCP food system minimizes the risk of corruption or cross-contamination of preparation, food during storage, and cooking. Ensuring that your commercial kitchen staff is aware of these practices which is important for food to be maintained as a sanitary facility.

3. CLEANING OF SURFACES AND UTENSILS

Any surface in the kitchen and utensils must be thoroughly cleaned after use. Washing surfaces and utensils with warm soaps are the best way to make sure they are clean. Always use disposable paper towels to clean up spills, or clean sheets, which are then washed in a washing machine with a warm cycle.

4. DISPOSAL OF SMALL PARTS AND KITCHEN UTENSILS

A commercial dishwasher, in which you can wash utensils, dishes, utensils and other objects, helps disinfect and remove bacteria. Always use high temperatures during cleaning so that bacteria could be killed. If you do not know if your dishwasher is hot enough, you can use a waterproof thermometer or a temperature test strip to check.

5. CLEANING COMMERCIAL KITCHEN FLOWS

The floors of your kitchen are an important place where dirt and bacteria can accumulate. The typical floors of the kitchens are made of ceramic or stone quarries and to promote good hygiene but also to prevent staff from slipping during the trip.

Brooms and stained cubes could be a breeding ground for bacteria and even help to spread bacteria from side to side. For this reason, a floor washer, like WACER, is an ideal machine that could be used on the floor of a kitchen because it can lift the dirt and provide an extraordinary cleaning every time.

6. USE OF THE CORRECT CLEANING SOLUTIONS

In a commercial kitchen, it is important that you know what products should be used to maintain your sanitary workplace. Some chemicals are specially designed to clean the kitchen. They also want to produce chemicals that are non-toxic and environmentally friendly – checkout WACER’s range of cleaning chemicals for more tips.

7. CLEAN CLEANING OF ALL MATERIALS

To prevent workers from slipping, many commercial kitchens use carpets. It is essential that these mats are disinfected daily and cleaned and left in the dry air.

8. HAVE A PLACE OF CLEANING IN THE PLACE

A cleaning program on the spot can mean that the cleaners come at certain times of the day or ensure that every employee is responsible for the cleaning of your item in the kitchen. It is important that the cleaning is always done thoroughly, so if you have any doubts about the ability of your kitchen staff to adequately perform daily cleaning tasks, it may be useful to use a professional cleaner that will do the job well

9. EMPLOYMENT MANAGEMENT

If an employee in your kitchen is not right or has symptoms such as diarrhea, vomiting, or fever, it is best to send them home or assign them a position that does not involve any direct contact. Employees must understand that they need to inform management when they feel sick.

If you take a few simple steps each day, you can make your commercial kitchen clean and sanitary. Thanks to an efficient and attentive calendar and cleaning system, the disinfection of your work area are not only simple but also a different way for your valuable employees.