The Health and Safety at Work Act 1974 is the primary piece of legislation covering occupational health and safety in Great Britain.
Since then, commercial kitchens are required to meet legal standards of cleanliness. Obviously, this is to ensure that necessary standards are upheld for customers, and to ensure a safe, clean kitchen environment.
So, how often should a commercial kitchen have a professional deep clean and what does it actually involve?
Pubs, hotels and restaurants are all likely to have a commercial kitchen which means that the proper resources to deep clean them are absolutely necessary. Having it done professionally is an extremely effective way of maintaining cleanliness both in terms of cost, compliancy, and efficacy.
This is because a commercial deep clean is so thorough. Every part of the commercial kitchen from fryers and grills to fans and filters is left spotless and hygienic and this is achieved through the use of specialist cleaning products, equipment, and training.
On the question of how often, The Health and Safety at Work Act 1974 states that commercial kitchens must be deep cleaned professionally every six months, as well as having cleaning procedures in place to ensure the continuous maintenance of cleanliness and hygiene standards.