When people are talking about safety tips in the kitchen, they have the tendency to check out health codes as their guidelines instead of just common sense. Even if it is true that safety and health codes have to be followed, it is true that if you do not use your brain, unsafe conditions can happen.

It is important to create a safe working environment in a commercial kitchen so you can offer a range of cleaning, safety, and compliance services. You can avoid causing an accident or your staff or customers are subjected to food poisoning, allergic reactions, and health risks.

If you need to call commercial kitchen appliance repair, you should do so in order to ensure the safety of your commercial kitchen. Here are safety tips you can follow:

1. Keep the Commercial Kitchen Equipment in Top Shape

This is among the biggest frustrations when it comes to commercial kitchens nowadays. A lot of the equipment has been made on sealed concrete floors which are not always level. Appliances get installed and adjusted. After one year, they will start to wobble. The end result is that they will last one or two years more than they should.

This is entirely preventable because all you need to do is make adjustments yearly. If your maintenance is good, they might do it for you.

2. Cook Food at the Right Temperatures

In case your food is cooked to the proper temperature, you should make sure that all your kitchen staff knows about these guidelines. For instance, the chicken should be cooked at a temperature of 165 degrees F. The advice of the FDA is to cook ground beef at a temperature of 155 degrees F for only 15 seconds. The reason behind this is to prevent e-coli, which is in ground beef, and it accounts for a lot of foodborne illnesses. Any kind of meat being cooked and prepared in a commercial must be checked using a thermometer for the right temperature, but you should not use the same thermometer for different kinds of meat.

If you want to make sure that the food is properly cooked, your kitchen equipment should be in good shape. Make sure that you know all your equipment is in good condition.

3. Deep Clean Your Kitchen

It will not matter if you use a whiteboard, or calendar, to maintain it on several sheets, deep cleaning must be tracked and scheduled. This is the best way to make sure that it will regularly take place on time. If you do not deep clean your commercial kitchen appliances can lead to health risks and damaged equipment.

The two main options for deep cleaning seem to be rotating on schedule and all in one concept. Some owners of the commercial kitchen like each appliance to be deep cleaned separately or weekly to lower the overall impact on the kitchen. Other like to bring in extra once a week, monthly, or bi-weekly to do all this cleaning all at once. Both of them work well and it includes the same basic principle.

4. Regularly Clean and Sanitize Preparation Surfaces of Kitchen Equipment Regularly

Your commercial kitchen staff needs the right workstation and equipment to do their job satisfactorily. Use hot soapy water, commercial bleach, or cleaner on dishes, cutting boards, countertops, and more. You need to ask the local health department what they need when it comes to preparing food and sanitation. Never neglect your commercial kitchen equipment, and make sure to clean them properly.

Contact commercial kitchen appliance repair Northern VA anytime if you need to have them checked.