Cleaning Documentation is a Key Part to Insuring Commercial Kitchens
There is a lot that goes into managing a commercial kitchen, requiring communication and organizational skills. A factor in operating a commercial kitchen is maintaining the insurance to help with the financial expenses in the event of the unexpected.
"The cost of food service insurance depends on the size of your business, its level of risk, and the value of your equipment," as reported on Insureon. Part of keeping your insurance expense as low as possible is keeping your insurance claims to a minimum.
A Clean Kitchen has Multiple Advantages
While keeping your commercial kitchen clean is of utmost importance for food preparation, there are other advantages to setting up a strict cleaning schedule. American Insuring Group explains the perks that may also help reduce your insurance costs.
Customer Safety Shows
By implementing a strict cleaning and sanitizing routine, daily, weekly, and monthly, you will have better "control of bacteria, parasites, viruses, toxins, chemicals, and pathogens like Norovirus and Listeria, which can result in food-borne illness."
Always Ready for Inspection
A strict cleaning and sanitizing process will help you pass health inspections.
Receive Good Reviews
With today's online reviews, a restaurant's appearance can almost immediately affect your reputation.
Control Profit-Draining Costs
"A clean restaurant can help minimize the cost of legal fees and medical costs; thereby, helping to lower your restaurant insurance costs. Plus, a sanitized and clean kitchen helps cut down on food waste."
Insurance Inspections Can Affect Your Insurance Expense
Along with health inspections, commercial kitchens also must be ready for annual insurance inspections. An excellent guide to realize how imperative it is to keep a clean kitchen for insurance purposes is on Adjusters International. Insurance inspections "evaluate the facilities, specifically the condition of cooking equipment and loss-control practices of the restaurant operation."
Deep Fryers (If Applicable)
Operating a deep fryer requires proper training. Here are "5 things about deep fryers you should know."
Baffles and How Often Cleaned
Your kitchen's "front line defense to filter out grease-laden vapors from entering the duct work," baffles are a vital part of commercial kitchen safety. Your kitchen's cooking volume dictates the cleaning frequency of the baffles, and don't forget to document cleaning.
Vent Hood Exhaust System and How Often Cleaned
Partnering with a reputable company is key to meeting the NFPA 96 requirements for keeping your vent hood exhaust system clean, have proper documentation, pass inspections, and avoid costly fines. At Pronto MS, we're the experts to keep your exhaust system clean for "fire safety," "improved air flow," "reduced bills," and "better air quality."
Termination Point of Exhaust System, Ducts, and the Cleanliness
Another safety issue in the NFPA 96 requirements, the termination point of the exhaust system and the ducts must be clean and free of grease with proper documentation.
Automatic Extinguishing System(s) and Inspections
Equipment, such as deep fryers that create "grease-laden vapors," must have an automatic extinguishing system (AES). Each AES requires servicing and inspection to ensure operational status. Training documentation must be available for insurance inspection.
Manual Pull Station
Every commercial kitchen must have a manual pull station in the event a fire occurs, and the fire alarm needs to activate.
"Type K" Fire Extinguisher and Inspections
Service inspections and training documentation on your Class K fire extinguisher and are necessary to pass an insurance inspection.
Documentation of Cleanings and Inspections is Key to Insurance Compliance
For the insurance inspector to have all the necessary information to report back to an insurance company, management must be diligent in training employees to properly clean and document for insurance inspections, not to mention fire safety and health inspections.
For the professional cleanings as required by NFPA 96, Pronto MS wants to be the partner you depend upon to keep your commercial kitchen ready for inspection. We will help you custom-tailor the cleanings your commercial kitchen needs, and we will provide you with the documentation you will need to show your insurance inspector, fire-safety inspector, and health inspector.
Let the Pronto MS team help you focus on running your business. We're here with multiple services to meet your service needs with the expert and professional staff you want to keep your commercial kitchen in operation.