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. 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.