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How to clean and maintain a professional kitchen

17 Jan 2022 AAF La Providence

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The long-awaited reopening of restaurants has finally taken place, which has given a boost not only to the many professionals in the catering industry, but also to our cleaning teams who maintain the kitchens of many restaurants, hotels and inter-company restaurants every day. In this article we would like to highlight this activity which is governed by very strict rules and cleaning protocols following the Hazard Analysis Critical Control Point method (HACCP).

Drawing up the Cleaning and Disinfection Plan

Organisational aspects

Before starting a kitchen cleaning service, it is essential to draw up a cleaning and disinfection plan so that each employee has a specific task to perform, one that he or she is specialised in.

 

This means that the team must consider the following questions:

 

•             Who cleans and disinfects?

•             Which areas need to be cleaned and disinfected?

•             Which parts (surfaces, equipment etc.) need to be cleaned and disinfected?

•             Which cleaning and disinfecting method (product, material etc.) should be used?

•             How often does the cleaning take place (daily, weekly etc.)?

 

For standard catering, we recommend the following cleaning frequencies:

 

•             Floors, grates and siphons: after each service

•             Door handles and switches: thorough disinfection, at least twice a day depending on use.

•             Hand wash basins, taps: thorough disinfection, once or twice a day

•             Work surfaces: thorough disinfection, before or after each shift

•             Waste disposal: thorough disinfection, once or twice a day

•             Cooking equipment: once a day

•             Hood filters: once a week

•             Small equipment: thorough disinfection after each use

•             Drawers and shelves, cold rooms: once a week or once a month, depending on what is needed.

 

Technical aspects

The sequencing of tasks is crucial for this type of cleaning and it needs to be carried out in the right order. Indeed, in accordance with good practice and the Codex Alimentarius, it is essential in a kitchen environment to clean before disinfecting.

 

Cleaning means removing any grease or dirt, visible or invisible to the naked eye, before disinfection, which must not be confused with decontamination. The objective is to get the surface clean before disinfecting it.

 

Disinfecting, on the other hand, eliminates microorganisms and inactivates existing viruses. The objective here is to get the surface bacteriologically clean. This can only be done if the surface has been thoroughly cleaned beforehand.

 

Setting up a Cleaning and Disinfection Plan, as previously mentioned, will help determine when and how to clean and disinfect each surface. This Cleaning and Disinfection Plan is one of the key components of the Sanitary Control Plan.

Selecting the relevant products

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How do you know if a disinfectant is effective against COVID-19?

 

Not all sanitary products have the same action. When a surface is clean, it does not necessarily mean that it is disinfected.

Disinfecting products can be bactericidal, yeasticidal or virucidal. Products that work on bacteria are called bactericides (standard EN1040), those that work on yeasts are called yeasticides (standard EN1275), and those that work on viruses are called virucides (standard EN14476).

 

Employees handling this type of product must be trained in these very specific cleaning and disinfection techniques and must be familiar with the safety protocols, wearing PPE and regularly checking the products safety sheets. Mixing products is extremely dangerous and can cause undesirable chemical reactions.

 

At La Providence, our teams are fully trained in the handling of such products using technical information sheets as well as video tutorials specifically developed in line with our digital strategy

Regular monitoring of services

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With our many tools and devices, such as our connected appliances and our time and attendance system, we can closely monitor the performance of our teams in real time and regularly update the safety data sheets available to all, via our client portal.

These digital tools are now essential to ensure that our teams are more proactive, acknowledged and valued in their day-to-day work, but also to ensure that we fully meet the needs of our clients.

 

With 60 years of experience in the cleaning industry, La Providence knows how to train its teams effectively and benefits from its human scale to regularly monitor the services provided to its clients, thanks to its team leaders and account managers.


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