Scrupulous Kitchen Hygiene is Essential for Large Scale Catering in Summer

Copyright (c) 2013 Alison Withers

Warmer summer weather is the season for weddings, outdoor parties, barbecues and eating out, which makes the summer also a time when caterers need to be even more alert to food hygiene and the dangers of bacteria lurking in raw and undercooked meats.

Two main types of bacteria cause food poisoning, Campylobacter and Salmonella, and the UK's Food Standards Agency has warned that up to 65 per cent of all fresh chicken in the country is infected with Campylobacter.

While the meat is safe to eat if cooked properly there have been outbreaks of food poisoning especially at large catered events where such foods as chicken liver pates have been served, because the tendency is to serve it pink and slightly underdone.

The most common form of food poisoning in the UK is by Campylobacter and can result in hospitalisation or even death so the wise caterer who expects an increase in summer diners whether at an event or in a pub or restaurant will want to pay attention to thorough kitchen hygiene in both the preparation and cooking of food.

This includes storing raw meats at the correct temperatures, using scrupulously clean utensils and work surfaces, regular hand washing and thorough cooking of meats.

Unless particular attention has been paid to keeping the commercial kitchen hygienically clean, however, the effects of careful cooking and preparation risk being undermined.

In a kitchen where cooking on a large scale is carried out all year round grease and grime can build up on walls, floors and around preparation tables, no matter how thorough the daily cleaning arrangements are.

For any caterer in a hotel or pub that is anticipating an increase in large-scale events such as wedding receptions it therefore makes sense to be well prepared in advance of the onslaught and have the professionals in to carry out a thorough kitchen deep clean.

You can have a professional commercial cleaner come into the premises and do a thorough inspection beforehand. They will produce a report indicating what needs to be done and whether there are any problem areas needing particular attention.

They will be able to advise on whether to use appropriate chemical cleaners that will be safe in a food preparation area, or whether you would be advised to have the kitchen steam cleaned, which can penetrate into the surfaces to ensure there is no potentially hazardous dust or bacteria lurking there.

A thorough kitchen deep clean will start from the top of the room and work downwards, removing grease and the particles embedded in it from ceiling, walls, under the feet of kitchen furniture and from the floors so that the kitchen is left sparkling and managers have the confidence that it is hygienically ready for major catering.

It will also make sure that, coupled with observing the correct food handling, preparation and cooking rules the kitchen has done all it possibly can to guard against guests suffering unpleasant consequences from attending a celebratory event.

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