One job that people really fear doing most in commercial kitchens is cleaning the tough grease off equipment, drains and vents. Why? Because it nearly always involves the use of strong caustic soda based substances.
These substances cause injuries if not handled properly. They can cause blindness if they get into eyes, they can cause breathing problems and they can cause severe chemical burns to the skin. In addition they are a food safety hazard and there is always the risk that they will enter food that is in the work area.
I have used these substances for many years because we really had no other solutions to the cleaning challenges we had to deal with on a daily basis. I used to dread having to use these substances and yet, being the type of person I am I would do most of this work myself because I knew that my staff would cause themselves injury.
However, there is no longer a reason to use such potentially dangerous substances because we have now entered the era of the steam vapour cleaning system. Whereby formally you would spread degreasers onto a surface or scrape a surface for hours on end with a spatula now you can do the same work in a very short space of time using a steam vapour cleaning system.
In commercial kitchens not all work surfaces or cooking trays are stainless steel. It is better if they are but some products use aluminium to make a product less expensive. The advantage with the steam vapour cleaning system is that it cleans any surface, stainless steel, ceramic, aluminium, rubber, plastic, wood or Teflon.
It will clean, grease, grime, mould and lime. What’s more you don’t have to evacuate a twenty meter radius when using it. Once the hard grease and grime is off it becomes easy to maintain clean surfaces because very little time is needed for maintenance. In fact, the only chemical you will regularly need in your kitchen is ordinary washing up detergent. I strongly advise using a steam vapour cleaning system in all types of kitchens. Remember, the cleaner you kitchen is kept, the fewer vermin problems you will have and the easier it becomes to clean your kitchen the cleaner it will be kept.
I can remember when I was about fourteen years old I went on a school trip to see a steel mill in Sheffield England. Three things impressed me on that trip. These three things were the noise, the heat and the rats. I could hardly believe my eyes. Not a bite of food in sight and yet rats were scurrying around not twenty yards away from where we were walking.
I can remember wondering why rats would bother about a steel mill. There was not a morsel of food in sight. It was not until fifteen years later that I would find the answer to that question. Yet the fact remains that rats do infest many types of factories.
If the common denominator for rats establishing presence in factories and mills wasn’t food then what was it? In 1991 I began a course of practical Engineering in agriculture. It was during this course that I found out why rats infested many types of industrial plants. The reason is copper. Mice have trouble getting enough copper to be able to operate their immune systems and the missing link that enables them to do so is copper.
All industrial operations run on electricity and electricity runs through copper wires. Rats peel away the plastic coating on electric cables and lick the wire to get more copper and they do this obcessively. People who have worked in factories will know that from time to time they will hear an almighty bang. More often than not this bang is caused by a rat short circuting an electric cable. Needless to say that the rat is dead.
Why an I telling you this? Because one needs to understand that if rats had no reason to infest a food factory, they would still be there because of the copper wiring.
Food factories can be categorized into two main categories. Ones that process raw agricultural produce, plant or animal and ones that process food that has already been processed for industrial use. In the first example produce is brought from the farm or co-operative sorting plant to the factory. Here the produce is tipped, washed, sorted and peeled or alternatively slaughtered, skinned, gutted and cleaned in the case of most animal produce.
In both cases the amount of dirt and contamination that is around at this intitial stage of the game is quite unbelievable and it is at this stage of the process that most rats are found. Only an ongoing, organized and regular cleaning regime can reduce the presence of rats and mice.
Once the produce has finished this init ial stage it is then passed to the next stage. Whatever the stage the amount of dirt should be very minimal compared to that of the first stage. As the product progresses towards packing the work environment should be almost sterile in comparison.
There are systems that analyze the risks and points at which one can reduce risks to food products. One such system is called HACCP. HACCP means hazard analysis and critical control points. In this system each hazard is defined and critical control points at which the level of the hazard can be reduced, eliminated or controlled are also defined and adopted.
There may well be one sequence of actions to control vermin and an entirely differnt sequence for the control of bacteria, for instance. It is the job of management to ensure that workerd are familiar with all the various sequences and to make sure that they are adopted and applied.
When this system is implemented in all of the factories various departments threats such as salmonella poisoning from rats is greatly reduced. Trouble can start when priorities and sequences are changed for one reason or another. The enemy of the HACCP system is cut backs. Cut backs in staff or cut backs in spending. Right now we are in the midst of a recession. In recession we can expect cut backs on more or less everything.
In plants where produce is immediately pumped through stainless steel pipes the opportunity for vermin to contaminate the produce is greatly lowered. Businesses such as bakeries may enocounter problems with rats at the end of the process rather than at the initial stages. For some reason mice rats and cats do not seem to like white flour and prefer to wait until it has been transformed into bread products. Here pest control is particularly important because there is no process between contamination and the consumer that will kill the bacteria that have been transferred through cross contamination. Nothing should be left unattended at this stage. Nothing should be but directly on the floor and nothingshould be put into plastic trays that have not been washed thoroughly in a proper industrial manner. To fail to be attentive to this points can cause indirect contamination via contact with vermin excretions.
The golden rule is to leave noting to chance. Always pre suppose that anything that can happen in theory will happen in practice.