Professional janitorial services will often need to deal with various types of kitchen areas at one time or another. The types of kitchen may vary, from a large commercial kitchen to a small office kitchenette. Whatever the size or purpose, any area where food service occurs should be thoroughly cleaned to avoid health problems, and legal ones. If you aren’t sure you are following proper kitchen or office hygiene guidelines near San Marcos,TX, we’re here to help.
Dealing with Grease
One of the important aspects of cleaning kitchens is dealing with an abundance of issues created by grease. In commercial kitchens this is especially important as processes such as bulk frying can result in a lot of grease residue on many surfaces. Professional janitorial or cleaning staff for a commercial kitchen should invest in a quality commercial degreaser. For smaller setups, such as office kitchenettes, a home remedy remover, such as a vinegar spray, may be appropriate.
Sanitizing Cooking Fixtures
Also important is cleaning any equipment used for cooking or storing food. In a commercial environment this includes industrial sized ovens, oven hoods, fryers, and any other equipment used frequently or on occasion. In a smaller office kitchen or kitchenette smaller equipment should be thoroughly cleaned as well. This includes microwaves, dish drains, and refrigerators. First these fixtures must be degreased, then cleaned and sanitized. Stainless steel fixtures may also require polishing.
Keeping Walls Clean
Cleaning the walls of a food service area is sometimes overlooked, but it is an important zone to pay attention to, for several reasons. Grease from frying and other cooking processes can accumulate on walls as it does on food service equipment. At worst, if ignored, this can become a fire hazard, and at best a significant risk of bacteria. To prevent these issues, walls should be thoroughly and regularly cleaned. Degrease them, then swab them with a hygienic cleanser, paying special attention to any seams in the wall where grease and grime can gather.
As with facility walls, floors can be affected by grease as well. Besides being unsanitary, greasy floors can cause a slipping hazard. When greasy floors are an issue, professional cleaners will always degrease floors before mopping. Mopping without first using a degreaser only spreads the grease instead of removing it. In addition to making sure floors are grease-free, cleaners should always ensure that any debris from the cooking areas that’s been trapped under shelves and cooking islands should be properly cleaned away to prevent unpleasant smells and unwanted pests.
Keeping sinks clean and clear of debris is an important step for both commercial kitchens and office kitchenettes. In a commercial kitchen, separate sinks should be used for hand washing, washing equipment, and disposing of mop water. For sinks in both commercial and office areas, sinks should be kept clean and functional. Professional cleaning or janitorial staff can wipe out and sanitize sinks, and polish fixtures that are stainless steel. In addition, slow drains should be reported promptly so that repairs can be made. Slow draining or clogged sinks can result in a buildup of bacteria, and should be fixed or cleared immediately.
For more information about professional cleaning or janitorial supplies and services for your kitchen facility of any size, or to request a quote, contact Business Hygiene of Central Texas, located in San Marcos, TX.