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Deep clean



With summer on the horizon and crowds coming in their droves to enjoy fish and chips, Luke 
Rutterford, technical manager at Rentokil Specialist Hygiene, offers his tips to ensure busy shops maintain a hygienic front and back of house

Chippy kitchens can provide the perfect breeding and distribution ground for bacteria and other germs if they are not cleaned with the necessary frequency and care. It may go without saying, but a daily cleaning routine is crucial. Ensuring your employees remain up to scratch with daily cleaning procedures and honouring the cleaning itinerary are the first steps to a clean kitchen. 

In addition to this, a thorough, deep clean should be carried out on a regular basis – ideally twice a year and by a professional cleaning company. The best time for a deep clean is during quieter trading times when disruption to your facility can be minimised; the period before the summer rush begins would be a good time to organise this.

Target grease in hard-to-reach areas
As the fryers cook, grease and oil particles can coat the floors and food preparation surfaces in your premises – as well as the nooks and crannies that are harder to access. Routine cleaning alone will not suffice as a preventative method against deposits of dirt, dust and grease in hard-to-reach areas. In a restaurant, takeaway or kitchen, these can easily accumulate on less accessible surfaces such as walls, ceilings, lights and appliance fittings - providing the perfect environment for germs to multiply.


Grease, carbon and steam can also form in ventilation ducts in your kitchen. If allowed to build up, air flow can be restricted, causing foul smells and temperature control issues. Even more concerning is the increased risk of bacterial and fungal development in the vent. You could then be at risk of breaching The Food Safety Act 1990 – to which fish and chip shops are obliged to comply.

Equipment damage and fire risks
As well as helping to prevent the build-up or spread of pathogens or in order to pass a health and safety inspection, a deep clean can be an important precaution to protect the assets in your business. Maintaining high standards of cleanliness can improve the lifespan of your equipment. Vent blockages in your kitchen may reduce output, increase costs through greater power usage and damage often expensive equipment. So, the benefits of specialist deep cleaning can therefore significantly outweigh any costs incurred.

Targeting vents could also help to protect the safety of your staff and customers by reducing the risk of a fire. A deep clean removes residual carbon and oil, which can sometimes be responsible for causing restaurant fires.  

Consult the experts
If you are unsure of what kind of clean your outlet needs, and how frequently it needs to happen, it is best to consult a professional who is trained to understand the latest legislative requirements. Enlisting an expert could help you to achieve the highest hygiene standards possible – and leave you feeling chipper! 
Rentokil Specialist Hygiene 0808 278 8384 www.rentokil.co.uk

Facts

HOT, HOT, HOT

When keeping cooked food hot, it is a legal requirement to keep it you at 63⁰C or above

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