To ensure a sufficient level of hygiene and prevent any incidents of food contamination, restaurant kitchens are subject to a special set of regulations designed specifically for them. These regulations can pertain to the premises, the materials, the equipment or even the dress code.
Keep reading to learn more about the standards of hygiene that every restaurant must meet.
Sound restaurant kitchen management begins with a well-configured space. In order to meet current standards of hygiene, it’s essential for the staff to have easy access to the necessary materials.
The hand sinks in the kitchen must also be easily accessible to allow for proper, efficient handwashing at all times. All work surfaces must be smooth or designed in such a way as to facilitate cleaning. In fact, in the case of any surface that frequently comes into contact with food, it’s essential to clean and sanitize it several times throughout the day.
Furthermore, to ensure proper hygiene in the restaurant, the basic materials on hand should include implements for doing the following:
To clean a restaurant in compliance with current standards of hygiene, kitchen equipment such as dishwashers, refrigerators, freezers, ovens and hoods must receive assiduous maintenance. To facilitate the process and keep the required schedule, it might be a good idea to entrust the task to restaurant cleaning professionals. After all, they have extensive knowledge of the regulations regarding hygiene in the food service industry.
Any restaurant professional that observes the basic rules of hygiene must see to it that all employees wear impeccably clean clothing. Furthermore, the use of hairnets is highly recommendable for any employees who work directly in the kitchen. All clothing and uniforms should be washed after each shift.
Cleaning ventilation ducts, range hoods and fans plays a major role in ensuring the cleanliness of a commercial kitchen. This equipment helps vent the steam and smoke produced when cooking food. Over time, dust, grease and cooking residue tend to accumulate. Failure to clean this equipment regularly can prevent it from fulfilling its primary purpose of purifying the ambient air and preventing food from becoming contaminated.
Maintenance by a professional licensed by the Quebec Building Authority (RBQ) is recommendable to ensure both the cleanliness and the optimal functioning of the equipment. Regular cleaning of all aeration systems and grease filters is crucial for preventing the risk of fire caused by accumulated grease.
Like any other basic features of a restaurant kitchen, the floors must also be thoroughly cleaned on a regular basis. Dirt- and grime-covered floors not only violate basic standards of hygiene but also pose a risk of slips and falls among the employees.
Are you looking for professionals in the area of restaurant cleaning services? Contact Antiflamme Purafiltre, a company with an established reputation! Whether to clean your commercial range hood, ventilation ducts or grease filters, their premium-quality services are sure to meet your needs.
NÉOMÉDIA Laval. Réglementations en vigueur concernant les cuisines professionnelles [Current regulations regarding professional kitchens].
OOREKA Entreprise. Respect des normes d’hygiène dans un restaurant [Observing standards of hygiene in a restaurant].