Passing Inspections Require a Clean and Safe Kitchen Exhaust System
The success of a restaurant depends upon kitchen management. Part of managing a commercial kitchen is keeping it ready for health and safety inspections. According to Food Safety Magazine, there are four areas where commercial kitchen management can prepare and be ready for inspections.
1. Local "Government and State Regulations"
The U.S. Food and Drug Administration (FDA) is the source for restaurateurs to obtain the links for "state retail and food services codes and regulations by state."
2. "Kitchen Cleaning Checklist"
It's vital in food retail that cleanliness be a priority throughout the day. The best way to keeping a commercial kitchen clean is by developing a checklist to tackle all the necessary tasks, whether daily, weekly, monthly, bi-annually, and annually. Once a plan is in place, it's easier to delegate the responsibilities. Here are two different resources that can help in the development of one that will work for your eating establishment.
3. "Professional Kitchen Exhaust System Maintenance"
As you will see in the two resources offering a kitchen cleaning checklist, exhaust cleaning is vital in the prevention against potential fires. While more cleaning is put into keeping the cooking areas clean, it's the exhaust hood where grease and grime collect in the grease traps and in the filters, not to mention the exterior and the interior areas of the hood.
While health inspectors are looking for any dirty grease that may be dripping down onto the cooktop, contaminating food during the cooking preparation, the fire marshal is looking for a potential fire hazard. A kitchen exhaust system is a prime place for a cooktop flame to ignite into a disaster.
Found on Parts Town, you can see the areas of the kitchen exhaust system that requires regular inspection and cleaning. But this isn't the entire kitchen exhaust system. It extends from the hood through the roof.
3a. Understanding NFPA 96 for Fire Inspection Compliance
Reported on FSR, "according to the National Fire Protection Association (NFPA), the majority of restaurant fires originates on kitchen cooking appliances and flare into the kitchen exhaust system." Also reported, "the Code of Federal Regulations (NFPA 96) states "The entire exhaust system shall be cleaned by a properly trained, qualified, and certified company or person.""
3b. NFPA 96 and Employee Training on Fire Protection
To be compliant with NFPA 96, it is also essential to train restaurant staff "on the operation of fire suppression systems and fire extinguishers," as explained on Modern Restaurant Management. This article lists the important items for an emergency training program that any restaurant should have in place, especially in the event of a fire.
3c. International Kitchen Exhaust Cleaning Association (IKECA)
Another informative resource for restaurant owners and managers is IKECA. IKECA members are dedicated to organization's mission. "IKECA is a non-profit organization committed to fire prevention and life safety by advancing the quality of cleaning, inspection and maintenance of commercial kitchen exhaust systems worldwide."
4. "Regular Self-Inspections"
As the Food Safety Magazine recommends, implementing random and unannounced self-inspections will help you find those areas that require more attention to be ready for health and safety inspections.
Meet the Professional, Skilled, and Friendly Team for Chicago Area Restaurants
At Pronto MS, we have put together a professional team with the training and skills to deliver the best in kitchen exhaust system cleaning. Not only are we skillfully-trained for kitchen exhaust system cleaning, we also offer all the services to keep your eating establishment in prime condition. One last ingredient that our team adds into every job is customer service. It is our goal to be the team you trust and call every time.