A commercial kitchen can be a dangerous place. According to the Centers for Disease Control, 48 million people get sick from foodborne illness each year. Additionally, slip-and-fall accidents are the number one cause of accidents in restaurants. The wellbeing of your staff, customers, and business depends on a properly cleaned kitchen. Electrochemically activated solutions (ECAs) are a safe and effective way to reliably create safer surfaces in commercial kitchens.
Create a Cleaning Plan
As the saying goes, if you fail to plan, you plan to fail. Effective kitchen cleaning must begin with a cleaning plan. In order to maintain a sanitary environment, create a cleaning checklist so no area is forgotten. CMM offers this checklist of surfaces not to be missed:
- Conveyor Ovens: As one of the most frequently used pieces of kitchen equipment, conveyor ovens must be regularly cleaned. Improperly maintained ovens are less effective and have a shorter life expectancy. Grease and debris should be removed daily, and spills dealt with immediately to prevent build-up.
- Kitchen Floors: Slip-and-falls are the most common accidents that occur in commercial kitchens. Not only do well-maintained floors reduce accidents but removing food and greasy buildup also reduces pests and vermin. Make sure staff sweeps up debris before washing the floor. Floors should be cleaned daily, and floor drains should be cleaned every week.
- Exhaust Hood Systems: Staff should wipe down exterior surfaces daily as well as deep clean exhaust hood systems weekly. This will ensure your equipment is functioning optimally, improve ventilation, and reduce the risk of kitchen fires.
- Kitchen Equipment: Frequently used items such as utensils, pots, pans, and baking sheets should be cleaned and sanitized after each use. Soaking these items at the end of the day can help prevent grease build-up over time.
- Walk-in Refrigerators: Keeping walk-in refrigerators clean and free from bacteria is essential for food safety. Floors should be swept and cleaned daily. Make sure staff doesn’t forget to wipe down walls, ceilings, and shelving.
Create a checklist so all equipment gets cleaned regularly.
Clean, Then Disinfect
If your commercial kitchen is not following a two-step process of cleaning, you are likely missing dangerous pathogens. The two-step process involves first cleaning, then disinfecting.
- Step One: Clean
The CDC defines cleaning as the removal of unwanted matter (e.g., soil and contaminants) from surfaces and objects. Though cleaning reduces the number of germs, it is not designed to kill them. The focus in this step is to remove unwanted matter such as crumbs, grease, and spills. Once the contaminants have been removed, the surface is ready for step two.
- Step Two: Disinfect
Disinfecting is especially important in commercial kitchens. Disinfectants are designed specifically to kill germs, and, when used correctly, disinfectants can help control dangerous pathogens like listeria, E. coli, streptococcus, norovirus, and many others. Though some products may claim to be a combination cleaner and disinfectant in one, you will achieve better results when completing each step separately.
Clean and Disinfect with ECA Solutions
Electrochemically activated solutions (ECAs) are a perfect match for greasy commercial kitchens. The PathoSans system combines water, salt, and electricity on site to create two safe-but-powerful solutions, a cleaner and a sanitizer. PathoSans solutions can clean and disinfect any surface in your commercial kitchen and replace a host of other cleaning chemicals. Used first, PathoClean is a sodium hydroxide all-purpose cleaner and degreaser. PathoCide, a food grade sanitizer and disinfectant, follows PathoClean, killing 99.999% of microbes without exposing staff or customers to toxic chemicals.
PathoSans solutions are a perfect fit for commercial kitchens.
Thorough, third-party-validated testing has proven that PathoSans ECA solutions reduce listeria, E. coli, MRSA, salmonella, norovirus, and staphylococcus by at least a four-log reduction, meaning the number of germs is 10,000 times fewer.
The Importance of Contact Time
In the fast-paced world of commercial kitchens, staff can forget to allow disinfectants dwell for the proper amount of time. However, it is essential that cleaning chemicals make contact with the surface for the recommended dwell in order to effectively kill all bacteria. PathoSans solutions are effective at removing many disease-causing organisms in less time than traditional cleaners. Below, we lay out the contact times required with PathoCide to kill many pathogens found in commercial kitchens. These times are effective on pre-cleaned, hard, non-porous surfaces. You can view the full efficacy table here.
- Listeria – 10 seconds
- Salmonella – 10 seconds
- MRSA – 10 seconds
- Staphylococcus – 1 minute
- E. coli – 10 minutes
Cleaning Commercial Kitchens
Proper cleaning in commercial kitchens is a matter of public health and safety. Cleaning kitchens with ECA solutions makes the task more manageable and efficient. Learn how one seafood restaurant stays fresh with PathoSans.