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All I Want For Christmas Is…Hygienic Hospitality

Bonnie Howard 13 December 2018 1 comment
All I Want For Christmas Is…Hygienic Hospitality

By Paul Casson, Technical Field Manager, Rentokil Specialist Hygiene

For many, Christmas is a time for putting your feet up and switching off. However, for those working in hotels, bars restaurants and kitchens, it’s the opposite.

It has already been a busy year for the industry, with soaring temperatures and an extended summer season steering people to bars and restaurants, while also creating a spike in the number of people taking domestic holidays. And as the countdown to Christmas gets underway, the hospitality sector must prepare itself for another busy spell as people take time off work to get festive with their loved ones.  

Dining and kitchen facilities play an important role in a hotel business and must always be kept spick and span. After all, nothing turns away potential customers faster than unclean facilities. Furthermore, word of a hygiene issue stemming from the dining or kitchen facilities can travel quickly, and could have a significant negative impact on reputation of the entire hotel.

Here, we discuss how there’s no better time than now to prepare your hotel’s dining and kitchen facilities, before the Christmas rush fully sets in. We’ll explore some straightforward and preventative methods hotel managers can take to ensure a hygienic and happy environment this festive period.

The right solution for your dining area

Every commercial kitchen is different. What might work for one may not be right for another. With this in mind, and given how hectic the hospitality industry can be, you may choose to bring in specialist cleaning experts to carry out a tailored hygiene audit of your premises and advise the right solution. Experts will assess the current situation to establish a custom-made programme of regular cleaning, informed by hygiene best practice. This includes hygiene logs which promote due diligence and help recognise those ‘hard to reach’ blind spots, as well as identifying any cleaning ‘pain points’ which should be prioritised.  They can also provide advice on any specialist kitchen services, such as drainage and grease trap cleans, which might be required to maintain free flowing conditions and reduce bacteria build ups.

‘tis the season… for a deep clean

While a routine cleaning regime is crucial to keeping a hotel environment germ-free, this will only go so far. Eventually a specialist deep clean will be required to eliminate the grime and dirt you may not be able to see on the surface – this is especially true in the kitchen and dining facilities.

A specialist deep clean includes areas which aren’t traditionally covered by a regular clean, for example inside and behind kitchen appliances like industrial ovens, or mass scale removal from tiles and taps. This level of cleaning requires specialist cleaning methods, such as biological dosing, which helps prevent drain blockages.

A deep clean ensures the highest hygiene standards which comply with the latest Food Hygiene Regulations. It can also reduce the risk of fires and increases the efficiency and lifetime of kitchen equipment. We find that just before the Christmas rush is a good time to organise this, so disruption to your hotel can be minimised.

Catering for all eventualities

Grease traps and ventilation systems form an important part of most commercial kitchens. And with such regular use, it’s no surprise that these systems can fast become a hot bed for dirt, dust and grease.

Build up in a grease trap can become very difficult to remove, and if left untended, the trap will not only become ineffective, but a source of unpleasant odours. This has a knock-on effect on ventilation systems, where grease, carbon and steam build ups can quickly form in ventilation ducts, creating a ‘potential harbourage’ for mould and germs to generate.

Paired with restricted air flow, temperature control issues and the increased fire risk, if your grease traps and ventilation systems aren’t properly cleaned, you may not only be at risk of spreading germs, but you could also be in breach of The Food Safety Act 1990.

Designed to help businesses keep these appliances clean, Rentokil Special Hygiene’s Grease Trap Cleaning and Disposal Service, Kitchen Extraction and Ventilation Cleaning services deliver meticulous cleans to grease traps and kitchen ventilation systems – removing build ups, minimising fire risks, and ensuring any waste is disposed of legally, and in an environmentally friendly manner.

Final words

Keeping commercial kitchens spotless is a difficult task, and increased footfall over the Christmas period will add to this pressure. By being proactive in booking the necessary

cleans before the season escalates, you can ensure your employees and customers enjoy a happy, and hygienic, Christmas.  

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