Philadelphia has always had a very competitive restaurant scene. But in a time of social media, and smart phones nothing will cause your restaurant to lose valuable customers and reputation more quickly than Facebook pictures of a dirty kitchen, or rumors spread on social media that someone got sick from eating in your restaurant.
We don’t want to see you lose hard earned business so below we’ve provided 4 important tips that will help you keep your restaurant in tip top shape.
Make and Keep To A Cleaning Schedule
We suggest you make a daily, weekly, and monthly cleaning checklist. This is the best way to ensure that your staff is aware of what areas and items need to be properly cleaned. Tasks like cleaning fryers, and grill brushing, may need to be completed multiple times daily, while others items may require weekly or even monthly attention.
It’s extremely important that you remember to sanitize all kitchen equipment and surfaces after each cooking shift. Any equipment that has come into contact with raw food must be properly cleaned and sanitized. This is of particular importance for equipment coming into contact with raw meat products because they can carry disease-causing bacteria like E-Coli and Salmonella which can be deadly.
Keep Floors Clean
By the end of the night your back-of-the-house staff is drained, which can cause them to pay less attention to detail than is required to routine kitchen clean up like floors. So it’s important for management to stay on top of the task to ensure best practices are being followed.
Clean Grease Filters Regularly
The National Fire Protection Association (NAFPA) says that grease filters are a restaurants first line of defense against restaurant kitchen fires. So replacing and maintaining your restaurant’s grease filters is an important step in reducing the risk of kitchen grease fires.
The National Fire Protection Association (NFPA) Code 96 is the standard for ventilation control and fire protection of commercial cooking operations. Here are some of their fire safety codes described in NFPA Code 96, specifically for grease filters, or ‘Grease Removal Devices.’
NFPA 96 Fire Codes for Hood Grease Filters for Grease Removal Devices:
1 – Listed grease filters, listed baffles, or other listed grease removal devices for use with commercial cooking equipment shall be provided.
2 – Listed grease filters and grease removal devices that are removable but not an integral component of a specifically listed exhaust hood shall be listed in accordance with UL 1046.
3 – Mesh filters shall not be used unless evaluated as an integral part of a listed exhaust hood or listed in conjunction with a primary filter in accordance with UL 1046.
4 – Grease filters shall be listed and constructed of steel or listed equivalent material.
5 – Grease filters shall be of rigid construction that will not distort or crush under normal operation, handling, and cleaning conditions.
6 – Grease filters shall be arranged so that all exhaust air passes through the grease filters.
7 – Grease filters shall be easily accessible and removable for cleaning.
8 – Grease filters shall be installed at an angle not less than 45 degrees from the horizontal.
Invest in the safety of your restaurant and commercial kitchen equipment by scheduling regular cleaning by IMC (we are IKECA Certified).
Keeping your restaurant in compliance of NFPA 96 codes regarding fire safety can help prevent unnecessary damage to equipment and avoid fire risks.
Photo Credit: iStock