CLEANING
KITCHEN DEEP CLEANING
A successful kitchen deep clean should include seven key elements: Step 1
DIP TANK
following periods of neglect, mild abrasion with a non- scratching scourer is permissible. As is the case with domestic kitchens, the trick is to not let grease become hardened on to a surface to the point where special intervention is required.
CHECKING FOR THE PRESENCE
OF BACTERIA Adenosine tri-phosphate (“ATP”) testing helps assess standards of hygiene and cleaning procedures on any surface by measuring the amount of ATP in a sample. ATP is present in all animal, vegetable, bacteria, yeast and mould cells and detection of ATP indicates the presence of contamination by any one of these sources. Many cleaning companies will test for ATP using their own luminometer, giving instant readings.
SEVEN KEY QUESTIONS TO ASK YOUR
KITCHEN CLEANING CONTRACTOR • Can they demonstrate expertise and experience in the work required?
• Do they have a full set of method statements and risk assessments relating to individual tasks?
• Are their staff trained in the special techniques and equipment required to meet FSA standards?
• Are the chemicals they use FSA approved? • Can they carry out contamination testing if necessary? • Do they carry appropriate levels of insurance?
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Dismantle the appliances prior to immersing their components in a dip tank - a vessel filled with hot water and a suitable degreaser. Components that can be dipped include grease filters, oven trays, range tops and rings, fryer pans, grill trays and other grease encrusted items.
Step 2 PULL OUT EQUIPMENT
Pull equipment out so that you can clean both behind and beneath it.
Step 3 ISOLATE ELECTRICAL ITEMS Prior to cleaning the kitchen itself, isolate all
electrical items and protect exposed switches with a waterproof covering.
Step 4 CLEAN EQUIPMENT
Remove excess grease from internal areas using wire brushes or scrapers prior to applying an appropriate cleaning solution to the surfaces.
Step 5 WALLS AND CEILINGS
Steam clean walls and ceilings before returning equipment to their positions.
Step 6 SANITISE
Sanitise cooking and preparation areas. Step 7
FLOORS Steam clean and wet vacuum floor areas.
TOMORROW’S FM | 27
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