Managing a restaurant kitchen these days requires a great deal of specialization. In order to bring the freshest, most flavorful meals to your customers while keeping labor costs and food waste at a minimum, restaurateurs are employing more qualified chefs and kitchen managers who are not only adept at managing staff, but also know how to properly utilize all of the equipment, systems, and services involved in running a commercial kitchen.
While daily cleaning of cooking appliances and surfaces is part of the job at a foodservice business, there are many other areas that can benefit from periodic deep cleaning—and not just a quick swipe and sweep.
Your garage door plays an integral part in the security of your home, protecting not only your home but your family as well. It’s important that you understand the working parts of a garage door part, so you can make informed decisions when it comes to maintenance and safety. If a problem is left unaddressed or ignored, it could have serious consequences.
Cleaning and maintenance are key factors when it comes to reaping the rewards of your restaurant equipment. These two tasks help protect the longevity of your most important appliances, allowing them to function more efficiently. It is also less likely that your equipment will break down if you regularly clean and maintain it. This can be especially helpful during winter months when business tends to slow down. You can use this time to schedule cleaning and maintenance rather than scrambling to get the job done last minute.
If you are managing a restaurant or any other business dealing with food preparation and service, it is your job to make sure that the equipment you are using is as efficient and effective as possible. This will result in energy savings, fewer failures, better food quality and service, extended lifespan, and a safer work environment for you and your employees.
Everyone who works on your kitchen equipment needs to treat it with respect and follow the manufacturer’s guidelines for care. This will ensure that your equipment is easier to clean, is well-maintained, and doesn’t breakdown unexpectedly.
Cooking Equipment be Cleaned
The Food Code has numerous rules regarding the proper sanitization and sanitation of kitchen equipment and utensils in a food service establishment.
In your rush to get that amazing-looking barbecue pit fired up this Fourth of July, don’t forget to clean the grease trap and everything else inside it too – that means cleaning your ovens, cooktops, grills, salamanders, deep fryers, ventilation systems, everything – every day.
Even if your workers are doing their best to keep a deep cleaning of the kitchen, there are still areas that household products cannot reach. This makes it important for you to look for a professional restaurant cleaning service who has commercial grade appliances .
Food poisoning not only ruins a meal for people, but it can also be extremely harmful to your health. Foods such as meats and cheeses can grow bacteria like listeria and salmonella if not stored correctly. Refrigerators should be cleaned out frequently and wiped down thoroughly on the inside and outside. The same goes for freezers.
Food should be used by its expiration date, or before then if it appears spoiled. Also, make sure you clean the dust and grease out of your fridge’s compressor and fan.
Lack of employee safety awareness is a matter of life and death. Many accidents each year are caused by unsafe conditions in the workplace. If you own your business, it is very important that you provide your workers with the necessary equipment to keep them safe from dangers in the workplace. Some ways you can do this is by having proper lighting and ventilation systems as well as ensuring that tools are being used for their intended purposes safely. They should also be trained on how to use hazardous chemicals and how to properly handle them.
An ounce of prevention is worth a pound of fire extinguisher. Keeping your commercial cooking appliances and exhaust ducts free of food, grease, and debris will help prevent dangerous flare-ups of hot flames that could injure your cooks. With the proper equipment and cleaning materials in your kitchen, you can remove the build-up from your commercial kitchen before it becomes a fire hazard.
Food Hygiene Inspections?
The Food Standards Agency is responsible for inspecting all food businesses in England, Scotland & Wales. They will visit your food business if they receive a complaint or if they are concerned that you are failing to comply with food safety requirements. A pass is required before you can open and trading – if the inspector fails your business they can close it imediately.
