When working within the commercial food sector, whether you own a sit-down restaurant or a take away restaurant, you’ll know that you’re governed by certain laws and hygiene standards. These are known as the Health & Safety Act as well as the Food Hygiene Act.
Both provide strict and very clear guidelines that state how often you should be undergoing kitchen deep cleans every six months, while also advising that you make your deep cleaning schedule more frequent for peace of mind.
Thankfully, here at Grease Gone, we’re not only experts in cleaning but we’re also experts when it comes to ensuring the kitchens we clean are up to code. Our teams know exactly what needs to be done, when and how to ensure your kitchen isn’t just a passable space but a clean, safe and healthy environment for you, your staff and of course, the people you’re serving food to. Our commercial kitchen cleans include:
- Structural cleaning such as ceilings and floors
- Equipment cleaning such as cookers and fryers
- Worktops and storage deep cleaning
- Extraction cleaning (canopies, filters, ductwork, extractor fans etc)