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Restaurant kitchen

Sanitizing a Food Service Business

Commercial kitchen sanitization remains one of the most important criteria food-service businesses must pass to continue operating. Organizations such as the Food Safety and Inspection Service (FSIS), under the US Food and Drug Administration, uphold the standards all businesses should practice and perform health and safety inspections. Failure to pass these inspections may result in hefty fines and, under extreme cases, closure of these restaurants.

Food-service owners should always maintain a sanitized kitchen. BC Industrial Services, LLC understands this and provides cost-effective products that assist businesses with safe cleaning methods. With our products and effective standard operating procedures, restaurants serve delicious and safe food. They also continue to provide a clean work environment for the employees and pass health and safety inspections.

Sanitation Practices According to FSIS

FSIS oversees the regulatory requirements food establishments must practice. Maintaining a sanitized facility prevents pathogens such as salmonella and Staphylococcus aureus from causing foodborne illnesses, and bacteria such as yeast and molds from spoiling food or decreasing its shelf life. Doing so contributes to positive customer experience.

FSIS follows three regulatory requirements that list the different procedures restaurants must follow. These include:

  • Sanitation Requirements for Official Meat and Poultry Establishments
  • Sanitation Performance Standards
  • Sanitation Standard Operating Procedures

Restaurant owners and their employees should operate and maintain kitchens and surrounding facilities to prevent unsanitary conditions where their products become contaminated. Maintenance includes the way they handle food, sewage, water, ventilation, lavatories, and other factors related to the kitchen.

Methods such as keeping surfaces clean, using safe and effective cleaning compounds, and protecting food products from external factors that can contaminate them are just some examples listed in FSIS’ regulations.

Standard Operating Procedures

Food businesses should develop a standard operating procedure as well. For instance, some sanitation procedures are not practical to perform daily, while some need to be done more frequently. The FSIS has provided definitions for three general categories of sanitation:

  • Clean – free of any visible contaminants
  • Sanitized – Reduced number of bacteria to a safe level
  • Sterilized – Totally free of bacteria

In some cases, it is more practical for employees to clean or disinfect an area of the kitchen during a shift and sterilize it less frequently. Developing SOPs helps businesses maintain a practical cleaning schedule without disturbing the kitchen during operating hours.

These tasks may vary according to the kitchen’s size and features and how often employees may need to perform maintenance and repairs. It is up to businesses to develop their SOP as long as it complies with the FSIS’ regulations and helps them pass health and safety inspections.

Frequency of Tasks

Frequent tasks performed before, during, or after the shift include brushing the grill when cooking different kinds of meat, wiping down prep areas, emptying the trash bins, sweeping and mopping the floor of the kitchen and prep areas, and washing tools and utensils. This particular set of tasks does not sterilize the area, but it keeps the place clean and sanitized during operations.

Daily tasks include cleaning grease traps, washing all the tools used that day, and changing the disposable parts of kitchen equipment such as the foil in the grill. Weekly tasks include sanitizing the ovens, sinks, coffee machines, and other equipment.

Monthly tasks include sterilizing the entire kitchen: cleaning the grease buildup in ovens, stoves, and other heavy-duty equipment, as well as the walls, ceilings, and other areas of the kitchen.

Monthly or annually, depending on the equipment manufacturer, business owners should have their equipment maintained or cleaned by professionals to sterilize them and increase their lifespan.

Compared to other types of businesses, food establishments have more rules and stricter health standards to follow. Failure to do so can lead to inspection failures that will harm businesses and the profit they bring, as well as to a bad reputation that will turn customers away.

Contact BC Industrial Services, LLC today at (800) 577-6202 to learn how to maintain a sanitized commercial kitchen.

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