When it comes to commercial or on site kitchens, the need for stringent food and kitchen hygiene is more enhanced. The service provider managing on site kitchens plays a bigger role in ensuring best practices are put in place and adhered to. Prasad Sakharkar, Marketing Manager, FFServices Pvt. Ltd shares the processes followed at their on site kitchens.
FFServices is offering food services to a wide clientele which includes diverse sectors, ranging from remote mining locations to expansive manufacturing plants, from educational institutions to hospitals catering to patients’ needs.
Kitchen cleaning is divided into four key areas: drainage, surfaces, kitchen equipment, and ceilings, each requiring tailored approaches for deep cleaning.
At FFS, the standard kitchen cleaning practices involve a well-structured cleaning schedule–daily, weekly, and monthly tasks crucial for preventing the accumulation of grease and grime. “We have implemented Standard Operating Procedures (SOPs) and stringent cleaning practices across all our food service sites.
“We employ an automatic scrubber machine and high-pressure jet spray for deep cleaning the entire kitchen floor, promptly clearing food particles and efficiently removing debris and stains. Additionally, our post-cooking wash-down process prioritizes regular drain cleaning with specialized formulas.
“Weekly tasks include cleaning gas and grill burners using specially formulated dilutions, as well as tile and hood maintenance. We also use high-pressure jet machines with foam application for deep cleaning of tiles and walls, effectively removing bacteria and ensuring pristine hygiene standards.
“To ensure the utmost hygiene, we utilize cleaning materials of the highest standards, including eco-friendly and organic options for kitchen equipment cleaning, eliminating any risk of contamination of the food we prepare.”
While automated machines facilitate deep cleaning, manual intervention is also equally essential for hard-to-reach areas behind appliances or beneath counters where the FFS team employs organic cleaning solutions to prevent bacterial growth, oduors, and food buildup.
Food safety and cleanliness begins with comprehensive training for the kitchen team, ensuring optimal cleaning procedures from day one. FFS team is trained to segregate kitchen waste during food handling, reducing unnecessary workload for the cleaning team.
Smart waste management solutions, such as compactors and sorting systems, optimize waste disposal, minimize oduors, and maintain cleanliness standards.
“Recognizing the labour-intensive nature of manual dishwashing, we have deployed automated dishwashing systems to clean and sanitize a large volume of dishes in a fraction of the time, utilizing high-pressure jets and specialized detergents for effective grime removal.”
