We all know that kitchens need to be kept clean and hygienic. In a domestic kitchen, a good wipe down of the surfaces, appliances and cupboards and a thorough mop of the floor may be all that’s needed. However, a commercial kitchen requires a different approach.
By law, commercial kitchens must be deep cleaned at least every six months. Additionally, under the Health and Safety at Work Act 1974, commercial outlets must have a cleaning protocol in place that ensures cleanliness standards at all times. The high volume of food and other substances passing through a commercial kitchen means that the risk of cross-contamination, bacterial growth and dirt build-up is much greater than in a domestic kitchen.
What is Deep Kitchen Cleaning?
Deep kitchen cleaning means cleaning the entire fabric of the kitchen. This includes degreasing and sanitising all areas, surfaces, cupboards, canopies, fridges, freezers and extraction systems. It also includes the dismantling, cleaning and sanitising of kitchen equipment and all of this needs to be completed to a standard that meets regulatory requirements.
How To Get Deep Kitchen Cleaning Right?
Whilst you can pay someone to deep clean for you, this can be an expensive option and one that needs funding at least twice a year. Bringing someone in to do the job for you requires scheduling around your commercial requirements and that your chosen contractor will be available when you want them.
At UK Commercial Group, we offer a comprehensive BESA compliant training course. The course covers both the theory and practical aspects of various cleaning methods, the best way to approach the job, the right products to meet regulatory requirements and how to stay safe. Once trained, you’ll know that you will be equipped to fulfil your legal requirements within timescales that suit you and your customers.Previous Next
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