Rules to run a commercial kitchen


If you want to manage your commercial kitchen in the best possible way, you must be prepared to follow all the regulations and rules imposed by the health department and fire department. These agencies are here to inspect commercial kitchens from time to time and you should keep in mind that following these rules and regulations is not just a way to avoid fines and penalties, these rules are here to make sure that customers and employees are healthy, safe and secure. In other words, by following these rules strictly, your business will keep and maintain its good reputation.

clean commercial kitchen

Sanitation rules

The rules and regulations created by the health department require commercial kitchen owners to make sure that all the surfaces in their premises are disinfected and clean for food safety. In addition, owners should also wash the kitchen equipment and dishes with a suitable disinfecting product after use. It is always a good idea to have a bucket with bleach and a towel close to you. The solution should include only one teaspoon of bleach on every gallon of fresh water. The best way to wash the dishes is to use a stainless steel sink with three compartments – for washing, rinsing and sanitising. Commercial kitchens should have a different sink for washing your hands.

Fire safety regulations

The vast majority of commercial kitchens rely on cooking appliances which demand adequate attention to fire safety regulations. So, charging and testing fire suppression options in the ventilation system and fire extinguishers is a must at least once a year. In addition, you should keep reports about these checkups. The ventilation systems associated with cooking equipment must be cleaned two times a year and this process must be conducted by a team of professionals.

Temperature management

According to the health department, commercial kitchens should store all the foods that can create hazards at an adequate temperature (above 140 F or 60 C or below 41 F or 5 C). Some of the most common types of food that can create such hazards are cooked vegetables, rice, beans, dairy products, and meats. Measure the temperature of the storage area periodically to make sure that everything is alright.

For more advice about the rules and regulations surrounding the use of commercial kitchens, please contact us now.

How do you manage a Commercial Kitchen?

The kitchen is that unavoidable part of your restaurant which decides the success of your business. If properly managed, everything runs smoothly.

The kitchen is the PowerStation of any restaurant, therefore proper management is needed to make sure everything is in order.

Below we have listed tips to manage a commercial kitchen:

  • Your kitchen needs to have the proper equipment, if anything gets damaged, hire a professional to do the repairing.
  • You need to ensure your staff follows health and safety regulations.
  • Customers should be safe from any sort of harm

What Are Commercial Kitchen Regulations UK

When running a commercial kitchen in the UK, you need to follow regulations to make sure your kitchen is safe from any harm. Following these regulations ensures that you won’t end up with a heavy fine or behind bars.

Food Hygiene

The most important topic when it comes to running a commercial kitchen is food safety and hygiene. When running a kitchen, you need to prevent food poisoning and keep your customers and staff healthy. For starters, the areas where you keep your food should be clean and disinfected all the time. Foods such as meat should be cooked thoroughly to remove the risk of harmful bacteria and make sure raw meat doesn’t come in contact with ready-to-eat foods.

Waste Disposal

The rules state that all the waste from your restaurant must be disposed of properly. If not handled with proper care, the hazardous waste can seep into the ground, contaminating water supplies and lead to the spread of diseases.

If you run a commercial kitchen, you need to make sure food waste and rubbish is kept away from where food is prepared. It would be best if you also had a proper place to keep the waste waiting for disposal and finally, the waste must be disposed of properly, in an environmentally friendly way.

Kitchen Extraction & Ventilation

When running a commercial kitchen, it’s essential to have a proper ventilation system. Your kitchen needs to have a hooded fan; this will help manage all the heat produced by your cooking appliances.

Gas Safety Regulations

Gas appliances in your kitchen must be CE-marked to show that they are safe to use. According to the rules and regulations, all commercial kitchens need to have a natural gas fitted and interlock system. The interlock system makes sure that gas passes safely into your pieces of equipment, preventing accidents, explosions, and carbon monoxide leaks.

Health and Safety – Slipping & Tripping

The hospitality industry’s most common concern is health and safety, and the most common injuries in restaurants are slips and trips. Therefore, when running a commercial kitchen, you need to make sure your customers are safe, all potential risks should be avoided, floor signs should be put when the floor is wet so that customers don’t slip and fall.

Kitchen Equipment – Is your fit for purpose?

It is essential to check your kitchen equipment to make sure each item is fit for purpose. Qualified individuals should do Safety-critical repairs.

Do I Need To Consider My Kitchen Layout?

Your kitchen layout needs to give you the ability to work fast and efficiently. This will help you produce the best results hence increasing your profits.

Goods Delivery

Your kitchen needs to have enough space for deliveries. There must be a proper entry for deliveries without disturbing the work process.

Goods Storage

Your goods need to be stored near the delivery area; this will give you the ability to put away things quickly.

Food Preparation

Your foods need to be kept warm while waiting for customers; there should also be space for cold foods. You don’t want to serve your customers a warm drink.


Your cook line should easily flow between prep and pass. Have a limited number of staff working in this area to avoid any health and safety mishaps.

Waste And Recycling

Your kitchen will need enough bins to dispose of all the waste you produce. Usually, the containers are kept outside where they cannot disturb the kitchen services.

For more advice or to discuss introducing new commercial catering equipment to your kitchen contact us on 01384 597111

Scroll to Top