As the government continues to remind the British public that hand hygiene measures must be followed to tackle the spread of coronavirus, refrigeration brand Hoshizaki-Gram has taken the opportunity to urge caterers to keep the hygiene of their refrigerator as high as they would equipment on the frontline.
Simon Frost, director UK & Ireland at Hoshizaki UK, said: “A commercial refrigerator is one of the most important pieces of equipment in the kitchen for keeping both raw and cooked foods safe and slowing the growth of bacteria.
“However, without good care and practice from the staff that use these appliances, caterers may not be allowing their commercial refrigerator to do its job to its best and safest potential.”
Mr Frost said that one of the best, yet overlooked ways a caterer can effectively prevent the growth of bacteria is to ensure that safe temperatures are maintained within their refrigerator, for example, by keeping the fridge door shut as often as possible.
Likewise, caterers should try not to cram their refrigerators to full capacity as the cold air will not be able to flow freely and keep products at a safe temperature.
“We also urge caterers, especially at this time, to regularly disinfect the surfaces, shelves and handles of their refrigerators in addition to regularly cleaning filters so that safe temperatures can be maintained.”