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CHECKLIST: Cleaning and hygiene best practice for kitchens facing up to the ‘new normal’

Kitchen cleaning

In the current climate, cleaning and hygiene have taken on added significance and the government has issued special guidelines on how pubs, restaurants and foodservice operators can work in a safe way.

Much of it is reinforcement of what should be standard daily practice anyway, but here is a full rundown of what the latest advice suggests:

Before reopening

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Objective: To make sure that any site or location that has been closed or partially operated is clean and ready to restart, including:

– An assessment for all sites, or parts of sites, that have been closed, before restarting work

– Cleaning procedures and providing hand sanitiser, before restarting work

Steps that will usually be needed:

– Checking whether you need to service or adjust ventilation systems, for example, so that they do not automatically reduce ventilation levels due to lower than normal occupancy levels.

– Most air conditioning systems do not need adjustment, however where systems serve multiple buildings, or you are unsure, advice should be sought from your heating ventilation and air conditioning (HVAC) engineers or advisers.

Keeping the venue clean

Objective: To keep the workplace clean and prevent transmission by touching contaminated surfaces.

Steps that will usually be needed:

– Wedging doors open, where appropriate, to reduce touchpoints. This does not apply to fire doors.

– Frequent cleaning of objects and surfaces that are touched regularly including counters, tills, and making sure there are adequate disposal arrangements for cleaning products.

– Cleaning surfaces and objects between each customer use. For example, cleaning tables, card machines, chairs, trays and laminated menus in view of customers before customer use.

– Frequent cleaning of work areas and equipment between uses, using your usual cleaning products.

– Maintaining good ventilation in the work environment. For example, opening windows and doors frequently, where possible.

Keeping the kitchen clean

Objective: To ensure the highest hygiene standards are operated in kitchen areas.

Steps that will usually be needed:

– Recognising that cleaning measures are already stringent in kitchen areas, consider the need for additional cleaning and disinfection measures.

– Having bins for collection of used towels and staff overalls.

– Washing hands before handling plates and cutlery.

– Continuing high frequency of hand washing throughout the day.

Hygiene – handwashing and sanitation facilities

Objective: To help everyone keep good hygiene through the working day.

Steps that will usually be needed:

– Using signs and posters to build awareness of good handwashing technique, the need to increase handwashing frequency, avoid touching your face and to cough or sneeze into a tissue which is binned safely, or into your arm if a tissue is not available.

– Providing regular reminders and signage to maintain hygiene standards.

– Providing hand sanitiser in multiple locations in addition to washrooms.

– Setting clear use and cleaning guidance for toilets to ensure they are kept clean and social distancing is achieved as much as possible.

– Enhancing cleaning for busy areas.

– Providing more waste facilities and more frequent rubbish collection.

Mechline is the Platinum Partner sponsor of the Kitchen Safety & Management category of FEJ Kitchen Excellence Week. For information about Mechline and its range of products, including the HyGenikx air and surface amplification system, call 01908 261511 or visit www.mechline.com/HGX

Tags : HyGenikxKitchen Excellence WeekMechline
Andrew Seymour

The author Andrew Seymour

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