If you run a commercial kitchen which is involved in any form of food service, regular commercial kitchen cleaning is essential both:
Commercial kitchens are subject to UK food hygiene regulations as follows:
These set out the basic hygiene requirements for all aspects of your business, from your premises and facilities to the personal hygiene of your staff. You must be able to show what you do to make or sell food that is safe to eat, and have this written down. Key food safety management procedures are outlined below and maintaining a clean commercial kitchen is vital for these.
Key Food safety management procedures
You must put in place ‘food safety management procedures’ based on the principles of HACCP (hazard analysis and critical control point).
In practice, this means that you must have procedures in place to manage food safety ‘hazards’ in your business. You must write these procedures down, update them as needed and keep records that can be checked by your local authority.
Good food hygiene is all about controlling harmful bacteria, which can cause serious illness. The four main principles which help prevent the most common food safety problems are: chilling, cooking, cleaning and cross contamination.
Cross-contamination is when bacteria are spread between food, surfaces or equipment. It is most likely to happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces. It is one of the most common causes of food poisoning. Cleaning is again one of the key ways of preventing cross contamination.
So, work surfaces, chopping boards and equipment should be cleaned and disinfected thoroughly before you start preparing food and after you have used them to prepare raw food.
Regulations state that your premises including the commercial kitchen facilities must be kept clean and in good repair and condition.
The layout, design, construction, site and size of your premises must allow for:
Effective cleaning gets rid of bacteria on hands, equipment and surfaces.