Catering businesses have to maintain high standards of cleanliness in their kitchens to protect the health of their customers and the reputation of their business. This means that many things need to be done before, during, and after each shift to meet all the different rules and regulations.

Of course, any type of business that deals with food must undergo the same high standard that a catering venture goes through to protect the well-being of all customers. If you happen to be running a food business as well, you may need to take note of the valuable pointers below.

Are There Any Rules for Cleaning Your Kitchen?

If you are a professional caterer, you must follow the rules of the Food Standards Agency. If it does not meet the standards, you could fail the FSA’s regular inspections, which would mean your restaurant would be closed until the problem is fixed. Additionally, having a poor hygiene rating from the Food Standards Agency could result in a bad business outcome.

A good food hygiene routine should focus on the four Cs of cooking, chilling, cross-contamination, and cleaning. These are the most common areas where foodborne illness can occur. Focusing on these four areas can help keep your food safe to eat. It’s important to have strong cleaning practices in place from the very beginning of opening your restaurant. This will help make sure that all the food served is safe to eat, as well as decrease the chances of contamination that could make people sick.

Some Disinfecting Products to Have during the Cleaning Process

1. Detergents

Detergents clean surfaces by removing grease and grime, but they don’t actually kill bacteria and viruses. In fact, detergents can actually help to spread bacteria and viruses, as they can be carried from one surface to another on the suds. For this reason, it’s essential to always rinse surfaces clean after using a detergent. You may also disinfect surfaces using a separate product.

2. Disinfectants

Disinfectants are very effective when used on clean surfaces. If there is visible dirt or grease on a surface, it is vital to clean the surface before using a disinfectant. Disinfectants typically need to be left on a surface for a certain amount of time in order to be effective. Make sure to read the instructions on the product to determine how long the product needs to be left on the surface.

3. Sanitisers

Sanitisers are liquids that are used to clean surfaces and remove dirt, food, and grease. They can also be used to disinfect, which is a two-stage process. First, use the sanitiser to clean the surface, and then use it to disinfect. 

They are also available in different formulations, including quaternary ammonium compounds, alcohols, and chlorhexidine. Each type has its own advantages and disadvantages. 

• Quaternary ammonium compounds are effective against a wide range of bacteria and viruses. They are also relatively safe to use and are not corrosive. However, they can be toxic to aquatic life and are not effective against spores. 
• Alcohols are effective against a wide range of bacteria and viruses, including spores. They are also relatively safe to use and are not corrosive. However, they can be flammable and should not be used on electrical equipment. 
• Chlorhexidine is effective against a wide range of bacteria and viruses, including spores. It is also relatively safe to use and is not corrosive. However, it can cause skin irritation and is toxic to aquatic life.

Conclusion

Effective cleaning in your food business is essential to maintaining a tidy and tasteful environment. There are many factors to consider when designing an efficient cleaning system, including the type of equipment you use, the layout of your kitchen, and the types of cleaning products used. By developing a well-planned and organised cleaning system, you can ensure that your business runs smoothly and efficiently while providing a clean and safe environment for your customers.