Commercial Kitchen Cleaning Regulations
Sure Deep Clean serves commercial clients across Belfast and Northern Ireland.
All our work is carried out in accordance with the current commercial kitchen regulations.
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The Regulatory Reform (Fire Safety) Order 2005 requires those responsible for workplaces to carry out a fire risk assessment of their premises, including grease extract systems, and take action to eliminate – or, at least, minimize – risks to the safety of the building’s occupants.
Should the responsible person have failed to carry out fire risk assessments or take appropriate action to protect the safety of building occupants, and a fire causes injury or death, they may be liable for criminal prosecution.
Insurers can ask for evidence to be shown that the new Fire Safety Order is being complied with. As a high fire risk, the grease extract system should be cleaned at least annually, and many policies make this a minimum requirement under the terms of the insurance.
Insurers are becoming more inquisitive, primarily because fire claims and compensation costs are increasing rapidly. The attitude, “don’t worry, we’re insured” is more and more inappropriate for today’s building owners and managers.
Failure to comply with the legislation will provide grounds for Insurers to dispute claims in the event of a fire. If you’re worried about ventilation hygiene, speak to a member of our team in Belfast today.
Fire Compliant Certifications
This certificate can be displayed to your customers, insurance companies, Fire safety officers, and environmental health officials and has a genuine value, so as a result, this could be very beneficial to any business.
1. The canopy and extract plenum are areas with a high risk of fire. Consideration should be given to more frequent cleaning in accordance with insurers’ requirements.
2. In addition to the scheduled specialist cleaning, a daily or weekly cleaning regime should be implemented on canopies, separators, and associated drains and traps in accordance with manufacturers’ recommendations. Typically, these are carried out by the kitchen operator to comply with the property insurers’ requirements.
To quickly assist in the selection of the correct cleaning intervals Table 5 assesses the required cleaning intervals against the average grease accumulation that has built up over a number of days.
1. The frequency guidance table requires a simple calculation to define the daily rate of accumulation in microns.
2. To calculate the daily rate take mean pre-clean system micron levels and divide them by the number of days since the previous clean or opening of the site and grease production.
3. Select the appropriate range to define the frequency of the risk control clean required to ensure micron levels do not exceed 200 as a mean between each cleaning visit.
4. It should be noted that cleaning frequencies shown in Table 5 are indicative only and are based on the historic usage of the system. They should not be seen as substitutes for an actual cleanliness risk assessment undertaken by a competent person. When calculating the cleaning frequency seasonal variations and changes in the type and frequency of cooking should be taken into consideration. An additional risk assessment may be required as a result.