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Food Manufacturers Need to Focus More on Food Hygiene When the Weather Heats up





Copyright (c) 2011 Alison Withers

It is not only commercial kitchens in places like restaurants, hotels and cafes or in hospitals and schools and work places that have a responsibility under Health and Safety legislation to ensure food is prepared in hygienic conditions.

The food industry represents one of the UK's largest economic sectors and many manufacture products such as ready meals in large kitchens.

The risks of bacteria multiplying in raw eats and prepared foods multiplies when the temperatures begin to rise and with them the risks of end users contracting illnesses like food poisoning from salmonella and other bugs.

The first step in ensuring food is prepared as hygienically as possible is to ensure that the temperatures at which they are prepared before cooking are at a level where this cannot happen.

All utensils and cooking vessels also need to be kept scrupulously clean and their design can make a difference to whether this can be achieved efficiently and easily.

An additional precaution that can be taken is to ensure that the kitchen used for preparation and for cooking is kept scrupulously clean.

Most manufacturers have stringent daily cleaning measures in place to ensure that their products are in perfect and uncontaminated condition but how many make sure that all the hard to reach areas of their kitchen storage and cooking facilities are regularly checked to ensure no build up of grease, dust and other debris in hard-to-reach corners?

There is a solution and that is to bring in a specialist cleaning company at regular intervals to carry out a kitchen deep clean. The frequency with which it needs to be done will depend on the individual manufacturer, the type of produce being prepared and the cooking ingredients being used.

For example, anything spicy or cooked with oil is likely to produce fine deposits in the steam that can cling to surfaces without necessarily being visible.

An experienced professional cleaning company will carry out an inspection and meeting with the manager of the facility to assess what needs to be done and to advise on how frequently.

A schedule of the work to be done will be put together in consultation with the client so that the top to bottom kitchen deep cleaning can be carried out without disturbing the production schedule or getting in the way of staff working in the premises.

A thorough kitchen deep clean can also highlight any areas where some maintenance work might be needed and a report supplied when the work is finished, will detail exactly what has been found or done.

The company should also supply a completion certificate that the company can keep in its records to show that it has a robust health and safety routine and complies with the regulations.

A regular kitchen deep clean can also help a company keep control of its energy costs by ensuring that all equipment is working at peak efficiency.


About Author Alison Withers :

Warmer weather can increase the risk of germs like salmonella in food.&nbsp; Food manufacturers need to pay increased attention to food hygiene and keep kitchens scrupulously clean. A regular kitchen deep clean by a specialist company can help. By Ali Withers. <a href="http://www.pro-ductclean.com/kitchen-deep-cleaning.asp" target="_blank">http://www.pro-ductclean.com/kitchen-deep-cleaning.asp</a>


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Article Added on Wednesday, May 4, 2011
LD
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