What are the risks of an unclean kitchen?

What is a Food Hygiene Rating?

The green food hygiene rating that you see displayed in a restaurant window originates from the Food Standards Agency (FSA). The FSA is an independent government department within the United Kingdom that in their own words does the following:

“The main objective of the FSA in carrying out its functions is to protect public health from risks which may arise in connection with the consumption of food (including risks caused by the way in which it is produced or supplied) and otherwise to protect the interests of consumers in relation to food.”

For this reason, they are responsible for not just safeguarding the interests of consumers that eat at food establishments but also the reputability of the UK’s food industry. By inspecting the hygiene at premises that are involved in the creation of food they are able to issue a rating which is given to the business in question. This can be seen on the shop window- which you may have seen- or on the FSA website: https://ratings.food.gov.uk/.

 

How frequently and why should I deep-clean?

A commercial kitchen being cleaned isn’t just important for hygiene and sanitation reasons it is also vital for the fire and safety of the property where the kitchen is situated.  Why? The ventilation ducts present in a kitchen are susceptible to a rapid buildup of fat and grease during the cooking process, and if not cleaned regularly can increase the possibility of fire, this is what your insurance company will also take into account in the event of a fire.

However, this of course relies upon how often the kitchen is used. For instance, it is recommended that light use i.e. 2-6 hours per day will require one commercial clean every month.  Heavy use of 12-16 hours per day will require 3 commercial cleans every month.  Failure to adhere to this can result in potentially serious damage to your property.

How do you go about deep-cleaning a kitchen extraction system?

  • The appliances are dismantled and the necessary components are then placed into a “diptank”. This includes filters with grease, trays, range tops and rings, pans, disassembled fan units as well as other heavily caked items.
  • Certain items are then taken to an outside area to be cleaned.
  • The interior areas are then cleaned and expunged of all surplus grease using wire brushes or scrapers, before applying a fitting cleaning solution to the surfaces.
  • Once all components have been cleaned, the residual dirt and the cleaning chemicals that were used, are cleaned off all surfaces.
  • The walls and ceilings of the kitchen are steam cleaned with a steam vacuum appliance. The cooking and preparation units are then appropriately sanitised and the cleaned items are then placed back into their position.

Kitchen and Duct Cleaning Ltd offer a professional no fuss deep cleaning service. Call us today on 0208 245 8850 or complete the enquiry form for your free, no obligation quote and keep your business compliant with current food safety regulations.

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