Commercial Deep Cleaning | Sanitizing
According to the CDC, 1 in 6 Americans get sick from contaminated foods and beverages each year, while 3,000 die.
That statistic gives proof that restaurant & kitchen cleanliness is crucial. That's a fact whether it's a school cafeteria or a 5-star Michelin restaurant. Kitchen managers do well to follow strict food safety regulations when it comes to handling food in their kitchen and maintaining a sanitary commercial kitchen. Addition measures may be implemented to protect the employees and customers form viral contaminations.
Aside from the strict internal regulations on cleaning, for facilities to ensure all areas of their restaurants are properly cleaned they may look into these trouble areas:
The Kitchen Floor: A clean kitchen floor usually means a clean kitchen. These floors sustain foot traffic, fallen food, and grease from machines. If not cleaned properly they can become a breeding ground for bacteria and vermin. Thorough sweeping, from corner to corner, under all equipment and washed with cleaning solution will ensure a sanitary floor.
The Refrigerator: Daily cleaning of refrigerators, walk in or stand alone, will prevent cross-contamination of foods. Wiping down these units will also prevent mildew, a type of fungus.
Dumpster Zones: Although dumpsters are typically on the exterior of a restaurant, they can easily get over looked in the process of cleaning. The cleaning of this area can prevent foul odors, vermin, and hard grease and oil stains. It can greatly improve the appearance of your facility.
Remember, a cleaner kitchen is a healthier kitchen.