Why Cleaning the Commercial Kitchen is so Important
What Is a Commercial Kitchen?
You will find a commercial kitchen in a restaurant, hotels, and hostels throughout South Africa. We also find commercial kitchens in sports clubs, boarding schools, and hospitals. The level of hygiene in a restaurant kitchen or other commercial facility needs to be far greater than that of smaller kitchens.
Commercial kitchens are much larger than domestic kitchens. This makes them more difficult to keep clean. It’s easier for a small germ problem to get out of hand and cause massive liability claims. Regular cleaning of kitchen floors and surfaces from food residue is essential.
How Difficult Is Deep Cleaning an Industrial Kitchen?
Keeping industrial kitchens clean to adhere to strict safety standards is imperative. Avoiding cross – contamination is a challenge. The best way to tackle this task is to compile a commercial kitchen cleaning checklist.
A checklist can help ensure an effective cleaning process is followed every day. Think of it as your commercial kitchen cleaning procedure. Here are a few points to consider:
1. Grease Trap: It is difficult to keep grease particles in check. Staff need to ensure they clean grease filters and any grease trap in use in your kitchens regularly.
2. Other Loose Items: Add deep fryers, exhaust hoods, and other items to the weekly cleaning schedule. This will ensure you keep the kitchen in pristine condition.
3. Ventilation: Is there enough ventilation in the kitchen? Ensure adequate ventilation is part of the daily and weekly checklist.
4. Food Preparation: Is contact with food handled in a safe and hygienic manner? There should be a clear hygiene process all kitchen staff need to follow.
5. Floors: Kitchen staff need to ensure they clean the floors regularly, following a careful process.
6. Ceilings and Walls: Deep cleaning services for ceilings and walls are an essential part of proper cleaning in a professional kitchen. We should clean ceilings and walls weekly and monthly.
7. Food Safety: It is imperative to follow food hygiene regulations and keep food storage and preparation rules to avoid cross contamination. It can also help ensure your products remain fresh and healthy enough to serve.
8. Debris and Disposal: Keep food debris in check and follow a strict waste disposal plan. This is the best method to discourage pests who may be attracted to loose debris on commercial kitchen floors. It can also help avoid dangerous pathogens in the kitchen.
Why Controlling Pests for Hygienic Reasons is so Important
Mostert Pest Control Specialists will help you with an effective pest control plan. We are here to ensure the commercial food environment enjoys a high standard of cleanliness. We tackle all pest challenges like cockroach and rodent invasions.
- Invasive pests are difficult to get rid of if you have a commercial kitchen.
- Using incorrect eradication methods often causes more harm than good.
- Tackling pests the moment you suspect you have an infestation is the best option.
- The type of food attracted to food sources include flies, mice, rats, and cockroaches.
- The secret to tackling infestations is dealing with all stages of breeding cycles.
- A once-off treatment is often not enough.
Why Virus and Bacteria Cleaning is Important for Kitchens
Mostert’s pesticide-free fogging disinfection methods produce micro-droplets. These droplets float in the air for a couple of minutes. It is a safe way to reach awkward spaces and sanitise the air and any surfaces.
This effective method of sanitising spaces is the perfect solution for disinfecting ventilation systems. It also 99% of pathogens in the space. We tackle problems like micro-organisms such as fungi, bacteria, and viruses. Our treatment offers a protective barrier for long periods.
Keeping your equipment clean is not enough to ward off viruses and germs. We offer a virus and bacteria cleaning service. This will ensure the food prepared adheres so the strictest safety standards.
Did you know Mostert’s Pest Control’s disinfection reduces bacteria and viruses by almost 100%?
Why Will I Need More Than a Facilities Management Team?
Your facilities management team is here to clean your commercial kitchen. It is their responsibility to take care of cleanliness. The big question. Is this enough for your commercial facility? Are you tackling germs and viruses to avoid contamination and illness?
- Our team of professionals will take care of virus and bacteria issues.
- We are well-versed in controlling a wide range of pests, too.
- With decades of experience under our belts, we tackle all stages of insect activity.
- Free quotes and pest control programmes play an important role. We ensure we keep all pest and virus challenges in check in commercial kitchens.
Why is Moisture a Problem for Keeping Insects at Bay?
Moisture is the singular biggest commercial kitchen enemy. Dripping taps and pools of water are all attractive to insects. All pests need water for their survival.
- Be sure to store all liquids in the refrigerator in watertight containers.
- Glasses of water and water bottles lying around are attractive to pests.
- Ensure your taps are in good working condition. Call a plumber to fix dripping taps.
- Pools of water on countertops and on floors are also perfect draw cards.
- Train staff members to close taps properly.
You Need a Professional Pest Control Service to Help
DIY methods will not keep pests away from your commercial kitchen, even if you use clean cloths and regularly wipe every kitchen surface. A professional pest control service is a must.
Address insect problems the minute you suspect you have an infestation. Things to look out for include tracks, damage to woodwork and paper, and droppings. Other insect activity could include nests.
Mostert Pest Control services are here to help you adhere to the strictest pest control regulations. We take health and wellness seriously. Our team of experts will advise you on all pest challenges.
Get your free quote today to find out how to eradicate and control tenacious pests. Unsatisfactory hygiene standards risk fines and, at worst, closure. Don’t be a statistic.
