Nowadays people go out to dine to have a wonderful experience of delicious food prepared in a professional kitchen by a trained Chef and at the same time to enjoy the ambience and surroundings. Restaurant customers expect their food to be cooked in a clean kitchen and to have clean surroundings in service area, regardless of the size or type of the restaurant.
Commercial food production environments such as kitchens, canteens and food preparation areas must adhere to stringent legislation governing their condition and hygiene standards. The comprehensive kitchen cleaning must ensure greater hygiene, higher efficiency and extended life of equipment through Kitchen Cleanliness proper maintenance, and reduced fire risks.
Food hygiene standards and regulations are now becoming more pronounced with FSSAI becoming more active in food sector. Non-adherence to the regulations can now lead to severe fines that can have a negative effect on profitability, as well as on the reputation of the business.
Daily cleaning routines can help maintain a good level of hygiene. It's important to clean the floors and counters in the restaurant kitchen on a daily basis. But there are some other kitchen cleaning tasks that do not need to be performed as frequently. However on less accessible surfaces such as walls, ceilings, lights, equipment and kitchen fittings, the gradual accumulation of grease and fat can provide a potential breeding ground for bacteria. Burnt on carbon and fat deposits must be removed, ensuring any potentially harmful bacteria are eliminated. Poor cleaning procedures can lead to bacterial contamination, spread of diseases, pest infestations and reduced equipment life.
Since kitchens are hot, messy, busy places it is difficult to keep them clean, especially on a daily basis. For this reason, owning a professional, or adopting a high quality steam/deep cleaning schedule is the ideal solution towards keeping restaurant and other commercial kitchens clean and disinfected. To ensure that equipment does not get too dirty to be used correctly, it is suggested to do a deep cleaning once a month. Keeping a kitchen clean and disinfected help reduce the risk of spreading food-borne illnesses and cross contamination.
This story is from the October-November 2017 edition of Food & Beverage Business Review.
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This story is from the October-November 2017 edition of Food & Beverage Business Review.
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