Too many cooks spoil the broth, or so they say. But what about when it comes to cleaning up the kitchen?
Whether you’re in the hotel, restaurant or café business, it’s incredibly important to minimise the risk of spreading harmful bacteria by keeping your environment clean and sanitised at all times. And that includes empowering everyone – chef or otherwise – to play their part.
Tip 1 – You need the right products and procedures
When you’re handling food, cleanliness is paramount, so you need to make sure that the product you’re using is fit for purpose.
It’s also important to have strict cleaning procedures, during food preparation, when shifts change and at the end of the day.
· Assign appropriate products to tasks and ensure that everyone is clear on what to use where
· Ensure that tasks that don’t need doing every day –refreshing cupboards and cleaning ovens, for example – are carried out regularly
· Make sure that your procedures refer to hygiene hotspots – drains in kitchens are often neglected, for example
Tip 2 – Keep all areas clean and clear at all times
When you’re in the catering business, you’ll often be rushed… getting the food to your customer in optimum condition, multi-tasking to prepare different courses simultaneously, turning your service around between lunch and dinner.
But it’s when everyone is racing around that spillages, breakages and accidents are most likely to occur.
· To minimise the risk of spreading bacteria, ensure that everyone is committed to keeping their own area clean at all times
· This includes regularly removing food waste to avoid any build up in your kitchen
· And whenever something’s been spilt, it needs to be cleaned up as a matter of urgency
Not only is this a best hygiene practice. It also makes life easier when it comes to clean down at the end of a shift.
Tip 3 – Make cleaning a collective responsibility
Cleaning your catering establishment should be a collective responsibility.
Imagine if one member of staff, working the morning shift, finishes a cleaning product or packet of wipes and goes off shift without telling the person in charge. That afternoon, another team member needs the product but can’t find it.
Not only does this waste time. It means that cleaning isn’t carried out immediately, increasing the risk of spreading dangerous bacteria.
· It helps if one individual is in charge of ordering cleaning products
· And it’s best practice protocol for everyone to let that person know whenever a product is about to finish
· Every member of staff – from head chef to dishwasher – should understand their responsibilities
That way, you’ll save time and ensure you can clean on demand.
Tip 4 – Use wipes to save time and money and reduce waste
Mops. Chemicals. Cloths. Paper towels. Gloves. Scrubbing and scouring pads.
The list of products you require to keep your commercial catering environment clean can be endless.
What’s more, both paper towels and cleaning cloths have the potential to make life harder when you’re cleaning, not to mention more expensive and wasteful…
Paper towels often fail to dispense one at a time, meaning you use more than necessary. While cloths are often overused, meaning they start to spread dirt rather than absorb it. And then you need to think about laundry.
· Many catering businesses are turning to cleaning wipes as an alternative
· The best wipes are not just quick and convenient to use, but clean effectively and reduce the risk of cross-contamination
Tip 5 – Make Uniwipe Catering Wipes your go-to product
Whatever the nature of your catering business, you’re legally obligated to conform to stringent food hygiene regulations.
Our catering wipes have been designed with this in mind. From industrial canteens to exclusive hotels and independent cafés, they’re proven to clean and sanitise effectively.
· Food safe – Our wipes eliminate the risk of cross-contamination, meeting EN standards 1276, 1650 and 13697
· Supersize – Meaning that one wipe goes further, especially when you use the 8-side folding method
· Hand safe – The wipes are taint and fragrance free
And, at under £10 for over 100 wipes, they’re a cost-effective option for your catering business, helping you clean efficiently too.
To get back to that broth … it’ll be delicious (and won’t contain any harmful bacteria!) when you’ve implemented our tips. And you won’t be in the soup!
