Why Regular Deep Cleans Are Essential For Commercial Kitchens

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Why Regular Deep Cleans Are Essential For Commercial Kitchens | Dec 17th

If you run a commercial kitchen which is involved in any form of food service, regular commercial kitchen cleaning is essential both:

  1. For Compliance – to conform to Environmental health regulations and fire regulations, and your public liability insurance commitments. It is now also a requirement of insurance companies that kitchen grease removal from all plant and ducting in commercial kitchens is carried out frequently by an accredited specialist company.  Failure to comply may result in any fire claim with your insurance company being repudiated.
  2. For the Customer Experience – to ensure Customer well-being, satisfaction and confidence to encourage repeat business

Key food hygiene regulations

Commercial kitchens are subject to UK food hygiene regulations as follows:

  1. Regulation (EC) No. 852/2004 on the hygiene of foodstuffs
  2. The Food Hygiene (England) Regulations 2006 (as amended) (and equivalent regulations in Scotland, Wales and Northern Ireland)*


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.

The four ‘C’s principles

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.

Your premises

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:

  1. The adequate maintenance, cleaning and/or disinfection
  2. Avoid or minimise air-borne contamination (i.e. contamination carried in the air).
  3. Provide enough working space for you to carry out all tasks hygienically.
  4. Protect against the build-up of dirt, contact with toxic materials, shedding of particles into food and forming of condensation or mould on surfaces.
  5. Allow good food hygiene practices, including protection against contamination and, in particular, pest control.
  6. Provide, where necessary, suitable conditions for handling and storing food while keeping it at appropriate temperatures. Those temperatures should be monitored and, where necessary, recorded.


Effective cleaning gets rid of bacteria on hands, equipment and surfaces.

  1. To stop harmful bacteria from spreading onto food:
  2. Make sure that all your staff wash and dry their hands thoroughly before handling food.
  3. Clean and disinfect food areas and equipment between different tasks, especially after handling raw food.
  4. Clear and clean as you go. Clear away used equipment, spilt food etc. as you work and clean work surfaces thoroughly.
  5. Use cleaning and disinfection products that are suitable for the job, and follow the manufacturer’s instructions.



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