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Restaurant Kitchen: see how to clean!

In this article, see how to clean a restaurant's kitchen. Cleaning is one of the requirements of regulatory bodies. With that in mind, we've listed 5 tips to help you keep your restaurant's kitchen clean and sanitized.

.. 3 years ago 119  

Restaurant Kitchen: see how to clean!

In this article, see how to clean a restaurant's kitchen. Cleaning is one of the requirements of regulatory bodies. With that in mind, we've listed 5 tips to help you keep your restaurant's kitchen clean and sanitized.

 

Surely any entrepreneur wants their venture to have excellent results, right? Offering quality services will always be a great challenge and this can be a differential in relation to the competition.

In the gastronomic sector, this reflects from the acquisition of inputs to the planning of the establishment and gaining quality equipment is a fundamental step. Stainless steel provides many advantages in its application, one of the most important of which concerns cleaning and hygiene.

Cleaning a restaurant kitchen is a subject that deserves our full attention, as it involves both the management of the establishment and biological issues – contamination by bacteria, fungi, parasites and viruses.

To avoid more complex situations and problems with regulatory bodies, it is extremely important to follow some kitchen rules and have a cleaning schedule and the habit of always washing utensils and countertops after use. Given this scenario, we've listed 5 important tips that will help you keep your restaurant's kitchen clean . Check out!

1. Daily Cleaning

The first step is to make cleaning the kitchen a habit and make it a routine. In this way, the most appropriate thing is to create a plan involving the entire team and assigning responsibilities to each one. It is necessary – of course, that your establishment has a person or team exclusively responsible for cleaning, however, so that no slip, equipment or corner goes unnoticed, it is necessary to engage all employees.

Before and after each workday, it is essential to clean the entire kitchen: such as the refrigerator, utensils (cutlery, boards, basins, etc.), stainless steel countertops , stoves, garbage area, sinks and equipment used daily ( slicers, fryers and grills), besides the kitchen floor. This will prevent the proliferation of microorganisms, as well as the appearance of pests. If your establishment opens for lunch and dinner, ensure that cleaning is also done between the two periods.

Many equipment found in an industrial kitchen is made of stainless steel , this material has many benefits, such as incredible durability, high resistance, absorbs nothing from food – such as odors, coloring or tastes – and is easy to clean. Although it does not adhere to general dirt, it is important to know exactly how to clean stainless steel.

2. Periodic Cleaning

In addition to daily cleaning, it is necessary to schedule more thorough cleanings periodically. This task must be carried out in all those parts that are not commonly done.

This type of cleaning includes: moving furniture, cleaning inside cupboards and drawers, washing all corners, stock, utensils and equipment that are not used frequently, in addition to places that accumulate grease over time, such as the hood, parts of the stove and oven.

The environment fumigation with certified companies must be done from time to time, as well as the garbage must be removed at least twice a day, according to the health surveillance.

image blog restaurant kitchen 3 793 x 305 px - Restaurant Kitchen: see how to clean it!

3. Equipment

The equipment found inside industrial kitchens is designed to handle a large volume of ingredients. Machinery such as stoves, refrigerators, stainless steel tables , shelves ,  shelves and stainless steel sinks must be thoroughly cleaned or washed, otherwise they may accumulate microorganisms that are harmful to health.

Kitchen cleaning must be done with products that disinfect, but do not leave a lot of smell, since there is contact with food and utensils. In addition, it is important to inspect the equipment daily, noting that there are no traces of rust, peeling parts or other risk factors.

The surfaces used in the support and handling benches must not be porous, they must be free of holes, crevices and cracks, preventing them from accumulating residues and moisture. Investing in stainless steel equipment , with proper professional cleaning, ensures equipment that does not rust and is easier to clean.

4. Suitable Products

In some stainless steel equipment, mainly used in the food industry, aggressive chemicals are used, for example a large amount of chlorine. The product must be prepared in sufficient concentration to not cause corrosion, in addition to being completely removed. There is no doubt that rinsing is an essential part of cleaning these equipment.

Use the correct cleaning tools: microfiber cloths, nylon or very soft sponges, plastic, rubber or silicone spoons and spatulas are ideal. Everything as soft as possible so as not to hurt the surface of the equipment and not cause grooves.

image blog restaurant kitchen cleaning 1 793 x 305 px - Restaurant Kitchen: see how to clean!

As for dishes and utensils, after washing and rinsing, it is recommended to immerse them in boiling water for 15 minutes, making sure that there will be no more residue.

A typical mistake that employees make when cleaning restaurant kitchens is cleaning the food processing equipment before cleaning the floors. While cleaning the floor in the end may seem intuitive, dirt particles and bacteria on the kitchen floor can actually fly off and land in a variety of places, such as food supplies and kitchen equipment.

5. Legislation

For those who work in food production, you know that there are a series of requirements that must be considered regarding safety in the kitchen of your enterprise.

If you have already invested or intend to invest in a gastronomic commercial establishment such as: restaurants, bars, pizzerias, pubs, bakeries, hotels, among others capable of producing and/or selling food, you must by law register your business with the Sanitary Surveillance of the established municipality.

This service is extremely important, as it is a sanitary regulation granted by health department, which strictly operates in the conditions of hygiene of the facilities, equipment and utensils during the phases of manipulation, preparation, packaging, storage, transport, up to the stage of displaying the food for sale, the entire process and path taken by the product until it reaches the consumer.

An establishment may be visited by inspection technicians, even if the site is denounced, therefore, to avoid fines provided for by law and acquire a bad reputation, keep your establishment in accordance with health surveillance standards.

Taking care of a business is never an easy situation, it is necessary to consider all available options and evaluate all possible scenarios. Understanding the essential precautions so that your environment can maintain good hygiene and comply with Health Surveillance standards is a guarantee of success for your business.  Smart Cleaning Solutions offers the best professional restaurant cleaning service in Sydney.

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