Commercial Kitchen Cleaning, How To Keep It Waste-Free
Commercial kitchens tend to be busy areas because a lot of food has to be prepared within minutes all day long. The side effect of such a demanding kitchen is that of waste creation, such as containers, packaging, bottles, and food wastage, amongst others. As a chef or restaurant owner, you need to ensure that you have the necessary processes and equipment in place to keep your commercial kitchen clean and free of obstruction.
Only you know the layout of your kitchen and your staff, so it is up to you to decide on the processes for keeping your kitchen clean. However, there are some general rules that should be followed. Ensure that your staff members wash their hands at regular intervals, that their hair is tied up, and that they are not wearing any loose clothing that could come into contact with the food. Create a rule that no food is to be left unattended, or uncovered for long periods. Meat should be placed separately from other foods in the fridge or freezer upon arrival and should not be left unattended during or after preparation. Create a general hygiene process for everyone to follow.
Certain cleaning equipment will also form part of the kitchen’s hygiene.
Refuse bins should be placed at strategic areas in your kitchen. There should be one next to or under the food preparation area so that any off cuts or packaging can be disposed of immediately. One should be placed near the exit as well.
A grill brush is necessary to keep the stove top or grill clean. The grill needs to be scrubbed and cleaned on a daily basis to avoid the build-up of food debris. This will also ensure the longevity and cooking efficiency of the grill.
A broom and dust pan is essential for keeping the floor surfaces clean. It is good practice to sweep the kitchen floor at the end of every day, as well as when dirt has been dropped on the floor. Anything that can obstruct walking or cause someone to trip or slip must be removed or cleared up immediately.
A mop goes hand-in-hand with the broom. Once the floor has been swept, wash the floor with the mop immediately afterwards. Ensure that the floor is washed at the end of every day.
A vacuum cleaner is necessary for cleaning up any dust or dirt as well as various particles that may have fallen into corners. It is also necessary for vacuuming carpets and mats in your restaurant.
When you consider the processes and the catering equipment that will make your commercial kitchen more efficient, ensure that cleanliness and hygiene are at the forefront.
