Starting a restaurant kitchen cleaning business

There are many reasons why you may be thinking about opening a business in restaurant cleaningIt may be that you like challenges and want to grow financially, because each entrepreneur has their own motivation.

The truth is that starting a cleaning business of this type is personally and financially rewarding, but above all you must invest in yourself by investigating the laws so that you can start correctly.

Restaurant cleaning laws

There are many benefits of a business of restaurant cleaning, but you should know that by law all restaurants in the United States require professional cleaning on a regular schedule, especially when it comes to kitchen exhaust systems.

Schedule: Cleaning must be done by the boche with a frequency that depends on the type of cooking that the restaurant does.

Since the restaurant needs a thorough cleaning, you should think about cleaning the kitchen extractor which will take about 3 to 4 hours.

Certification: Starting such a business as a certified professional will give you a competitive advantage, but on the other hand it is an obligation at the government level and requested by fire inspectors and insurance companies.

In fact, the accumulation of grease inside a commercial kitchen exhaust system must be eliminated periodically to avoid fires.

Required studies: Yes, to start your business you need to complete studies in a cleaning school, which will also give you resources so that you can start a business successfully.

You must learn to maintain the cleaning equipment to maximize its efficiency and to market your cleaning business. You will also learn to protect your business with accurate records and to build a database to manage customer relationships.

You also need to learn how to manage wastewater to stay compliant with the clean water law and understand the insurance requirements for this business.

Cleaning standards in restaurants

The rules of cleaning in restaurants indicate that hoods, grease removal devices, fans, ducts, and other accessories should be cleaned to bare metal at frequent intervals before surfaces become contaminated with grease or oil.

After the exhaust system is cleaned bare metal it should not be coated with dust or any other substance. The entire exhaust system must be inspected by a trained, qualified and certified company or persons acceptable to the competent authority.

Frequency: Systems serving solid fuel cooking operations require monthly cleaning.

Systems serving high volume cooking operations such as 24 hour cooking, wok cooking or patent leather cooking require a quarterly cleaning frequency.

Systems serving moderate volume cooking operations require semi-annual cleaning.

Systems serving low volume cooking operations require annual cleaning.

Bare metal cleaning: Cleaning bare metal does not mean removing paint from the surface of an exhaust system but only removing all accumulated grease.

Inspection: Please note that the restaurant will receive an inspection, during which contamination with grease-laden vapor deposits is monitored.

The restaurant requires that the personnel of a company or trained, qualified and certified people take care of the cleaning of the exhaust system, so it is important that you be a certified professional.

Cleaning the ventilation:

You can offer the ventilation cleaning service and you must give the manager of the restaurant a certificate showing the date of cleaning, since it must be displayed in the business premises.

In fact, once you have finished the cleaning, you must deliver the cleaning certificate indicating the cleaning date and the name of your company, since it is the one that offered the service and you will also indicate the areas that were not cleaned.

The standards state that restaurants must maintain a clean and hygienic environment for the health and safety of employees and customers. All aspects of the facility must be properly cleaned to ensure safe food preparation and handling.

In fact, the law indicates that restaurant managers must carefully inspect the kitchen, dining room and bathroom areas in order to ensure that the restaurant meets the health and sanitation requirements established by the local government.

The kitchen: Keep in mind that the kitchen is the most important area in the restaurant and you must keep it clean because it is exposed to a significant variety of contaminants. Raw foods also pose health hazards if surfaces are not properly cleaned.

To properly clean a restaurant kitchen, you must sanitize equipment and surfaces that have come in contact with food and kitchen utensils after each task.

Your state or local health department establishes the proper types of disinfectants you can use and the proper techniques to prevent the transmission of pathogens, as cutting boards, grills, and countertops must also be disinfected.

Dining room: You must clean the dining room and food area for safety reasons. You will perform the cleaning with a complete sanitization of the areas with which the client comes into contact, such as the bar, tables and chairs.

You should wipe the surface with clean towels that you have not used to clean other restaurant surfaces, and you should also regularly sanitize condiment bottles and menus.

Floors: You should frequently scrub and sweep the entrances and exits of the restaurant, under the booths and tables to keep these areas clean.

Regular deep cleaning with soap and water and a liquid bleach will help remove dirt build-up on tiles.

Toilets: Restrooms require frequent cleaning because they are shared by employees and visitors. And in this way you help prevent cross contamination.

You will clean toilets, seats, the floor around toilets, door handles, and sink faucets by disinfecting them.

You will disinfect and dry the surface around the sinks and you will supply toilet paper.

Cleaning grease traps in restaurants:

Cleaning restaurant grease traps is very important because you guarantee that the restaurant complies with health and safety measures.

To do this, you must perform a deep cleaning not only removing the fat from the upper part but also covering the septic tank, drain the dirty water and you will provide the corresponding documentation established by the local authorities.

Keep in mind that you must perform the cleaning when a quarter of its content has fat and oil because when it exceeds 25% it begins to impede the flow of water, which translates into bad odors.

Also, the laws are different in each city or state. Keep in mind that local regulations establish the mandatory time for cleaning grease traps.

Some cities may require a quarterly cleaning, while others may require a monthly cleaning. For example, Arizona restaurants require a cleaning every 30 days.

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