Regularly deep cleaning your commercial kitchen or restaurant will have a direct impact on the quality and appearance of its food and service. While patrons may not be frequenting the inside of the kitchen, what happens there will determine the type of experience they will have. As such, a meticulously deep cleaned and sanitized kitchen will run more efficiently, and thus create a better overall dining experience for your guests. Additionally, the COVID-19 pandemic continues to remind us about the importance of cleanliness and hygiene in the spaces we frequent. If you’re a restaurant owner or manager, it’s highly beneficial to work with a commercial cleaning company to combat the spread of illness and keep your kitchen running at its peak.
Why is Commercial Cleaning So Important?
Prevent Foodborne IllnessIf not managed correctly, a commercial kitchen can be a breeding ground for foodborne illness as a result of spoilage or cross-contamination. The U.S. Centers for Disease Control (CDC) estimates that approximately 48 million people get sick from a foodborne illness each year. Disease-causing germs such as a variety of bacteria, viruses, and parasites, can contaminate food and cause foodborne disease or food poisoning. Some of the most common include Salmonella, Campylobacter, pathogenic E coli, and Listeria. In addition to safety protocols such as frequent handwashing, regular commercial kitchen deep cleaning and disinfection from a professional company can stop the spread of foodborne infection and illness.
Get the Most Out of Your Kitchen EquipmentCommercial kitchens rely on their equipment such as ovens, grills and refrigerators to run their operations efficiently – big and small equipment in your commercial kitchen will work better if they are deep cleaned! If a vent or filter is dirty, an appliance has to work harder to get the job done. Restaurants can’t afford the inconvenience of having to continuously replace or repair their kitchen and cooking equipment. By working with a commercial kitchen deep cleaning service, you can regularly combat the grease, grime, and dust that can build up over time.
Maintain Safety in Your Commercial KitchenIn a commercial kitchen, kitchen hood vents need to be cleaned every 3-6 months. Failure to do so is illegal and a safety hazard, as the system to remove smoke and grease can produce deadly cooking exhaust fumes that can endanger employees and guests. A commitment to cleanliness in your commercial kitchen is not only good business, it’s the law. A commercial cleaning company pays special attention to the exhaust ducts and hood vents of your kitchen ventilation system, properly removing the grease and dust that can build up over time. Studies show that dirty and neglected exhaust hoods are the number one cause of fires in restaurants and commercial kitchens due to the layers of grease and carbon in filters and ducts. Commercial kitchen hoods can also be a breeding ground for bacteria. Working with a professional kitchen cleaning company can help keep things running safely and smoothly in your restaurant.
Manage Food More EfficientlyResearch shows that approximately 4 to 10 percent of food purchased by restaurants is wasted even before reaching the consumer. As a whole, the restaurant industry sheds over $162 billion annually in food waste costs. Overbuying and spoilage are among the common reasons for food waste in restaurants, which means that cleanliness and sanitation should accompany your restaurant’s overall food maintenance strategy. Regular deep cleaning and maintenance of your commercial kitchen will help with food storage and preparation. For example, it will be much easier to keep track of food and other items in a refrigerator that is clean and organized. This commitment is not only better for the environment, but your bottom line as well.
10 Tips For Cleaning Your Commercial KitchenIn addition to working with a professional cleaning company to create a regular deep cleaning schedule, here are some everyday tips that can be implemented to maintain the cleanliness and health of your commercial kitchen. Cleaning everyday will help avoid bugs, mice, and other pests that may infiltrate a dirty space – not ideal for a food service establishment!
- Cutting boards should be washed in hot, soapy water every time you use them. Throw out any cutting boards with holes, deep scoring, or gouges, as bacteria can grow in these spaces.
- All kitchen gadgets, utensils or appliances used for food prep such as meat thermometers, measuring cups or blenders should be cleaned once it touches perishable foods.
- Cooking surfaces must be cleaned anytime a new dish is being prepared. This is especially important when working with raw meat.
- Spoiled food should be thrown out immediately. If a food item looks or smells off, be safe and get rid of it.
- Pay attention to kitchen floors. Floors should be swept with an industrial grade broom before being mopped every night.
- Sanitize the fridge and freezer on a consistent basis. If not done often, food stains can get stuck to surfaces because of the cold temperatures, thus creating a potential buildup of germs and bacteria.
- If space allows, have at least two sinks in your kitchen. Multiple sinks for handwashing and cleaning food in a restaurant or food service business will help ensure employee sanitation, and thus cleanliness in your kitchen. Separate sinks should be used for dishwashing as well.
- Be diligent about prompt waste removal. Unless you want pests frequenting your kitchen, don’t allow trash and recyclables to pile up!
- Don’t neglect dirty and wet kitchen cloths, which can serve as a space for bacteria to grow. Make sure all cloths and sponges are washed regularly and thoroughly dried before using again.
- Whether it’s at the end of each employee’s shift or after closing, designate a scheduled time of day for thorough kitchen deep cleaning.