Keep your Commercial Kitchen Equipment Safe and Clean

A restaurant’s kitchen can be a dangerous place. It’s a fast-paced workplace with all manner of dangerous areas and precision of commercial kitchen equipment. Unfortunately, the best commercial restaurant equipment is also the equipment that is kept the most or has the capacity to heat the highest, so you and your kitchen staff needs to practice caution day in and day out inside the kitchen. Here are some guidelines to assess the level of safety and cleanliness of your kitchen so you can be productive and careful at the same time.

Make a Cleaning and Safety List

Cleanliness and safety should be the top priority in the kitchen. Avoiding food-borne ailments and problems that stem from food allergies are major issue for restaurants, and preventing those issues with a strict cleanliness policy is essential. Likewise, it is a basic rule to make sure that your kitchen is a safe place. Making a checklist for the end of the day, you can create good habits. Sample safety and cleaning checklist are…

• Mop and Sweep the floors regularly
• Clean and disinfect all counter tops and commercial restaurant equipment
• Turn off or Keep away commercial restaurant equipment that is not in use
• Take out your garbage regularly and replace garbage bags after the garbage are thrown
• Food allergens are properly stored away to prevent cross-contaminationYou should also have your staff rotate doing different tasks so that everyone is prepared in every practice.Train your Employees

  It is equally important to keep all employees aware of the best practices for food safety, such as preventing cross-contamination of kitchen equipment, it is also important for all restaurant staff to practice in safety kitchen habits. You should…

• Hold short training sessions any time your kitchen gets new equipment. A little time spent starting off with new equipment can prevent equipment damage or any injury later on.
• Make kitchen rules and safety procedures should be known, and written guides should be displayed inside in the kitchen.
• Have brief monthly meetings with your staff to address any issues and they can voice out any questions or concerns.
• Keep individual commercial equipment manuals nearby for easy reference by your employees.
  Evaluate Your Traffic PlanLast, you should assess if your kitchen’s layout is the ideal one for its function and safety. Checking that your kitchen activity flow is efficient and free from accident will limit safety concerns and make your kitchen more efficient. Make sure your activity flow…
• Is clearly defined, with assigned entrance and exit points.
• Is a clear passage way free from sharp corners or commercial restaurant equipment.
• Has no blind sides; if there are, add mirrors so that employees can see the reflection around corners.Connect with Fun Food Thailand Co.,Ltd’How would you keep your staff safe and your kitchen’s commercial restaurant equipment clean and hazard free?
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  Fun Food Thailand can supply your restaurant with the Commercial Cooking Equipment and supplies from industry-leading manufacturers. Find exactly what you need in Commercial Ranges & Hoods, Warming & Holding Equipment, Commercial Ovens , Broilers & Griddles, Snack & Bakery Equipment , Commercial Fryers, Toasters & Waffle Bakers, Commercial Steamers and etc… Need help finding an item? Call our expert team at +66 (0)98 398 9770