Kitchen hygiene standards
Did you know?
Percent of fires in commercial kitchens originate in faulty extract ventilation systems due to build-up of fat and grease.
Grease build-up also causes an environmental health hazard by providing a breeding ground for bacteria and pests.
You can reduce these risks by carrying out regular cleaning of your kitchen extraction and ventilation systems.
Failure to meet the set out by the Food and Safety Act 1990 and the food Hygiene Regulations 2006 can lead to large fines, a breach of Environmental Health Regulations and could invalidate your fire insurance policy. Whilst your staff can perform daily cleaning tasks to keep the cleanliness to a basic level, a regular cleaning program carried out by professionals is essential.
As well as the aesthetic aspect of a clean kitchen, many insurance companies require kitchen extraction systems to be cleaned on a regular basis to minimise the risk of a fire. The HSE has set out guidelines for frequencies of cleans which are dependent on many factors including but are not limited to, types and quantity of cooking, hygiene, vermin, vulnerability of system to ignition and mechanical hazards.
Completing regular deep cleans of your unit will reduce all these risks and ensure your extraction unit is working to its full capacity. This also means your system has greater energy efficiency.