How to Optimise Clean-Up Areas in Food Prep Sites
The restaurant and catering industries have to be food first, but that doesn’t mean that you can get by with tasty dishes and nothing else. For example, food prep hygiene has to be an absolute priority to maintain legal compliance, which is why clean-up cannot be compromised on. Setting up your food preparation site with a good, dedicated clean-up area is essential.
The space where you prepare food should be distinct but nearby to your clean-up zone, while it’s also vital to keep dry storage, temperature-controlled areas and hot, wet cooking zones free from cross-contamination. This article will explore techniques for setting up the best possible clean-up areas in food prep sites, so your operation remains a shining example in the industry.
Keeping the wet wash away from dry food prep
The average open-plan kitchen might seem super flexible, but it makes it easy for high-pressure hot sinks to splash nearby food prep surfaces. It’s important to manage this carefully as sprays can contain soap, dirty water and raw meat bacteria
PVC strip curtains are a clear, flexible partition that keeps wash bays and dishwashing exits separate from food prep, while still allowing for smooth movement, without the need to use door handles. These are also useful for containing hot, humid washing steam, helping to maintain a more consistent temperature in the cooking area.
Note. Make sure that any of these curtains are made from non-toxic, food-grade PVC that can withstand regular, in-depth cleaning.
Additional clean-up optimisation strategies
It’s not just about clear separation in terms of food production cleaning procedures. There are other important strategies that, when applied, will make for a more comprehensive approach to keeping your business space spick and span.
Proper ventilation
Ventilating your cooking areas is important already, especially if dealing with super-hot temperatures and a variety of seasonings. Focused ventilation should be applied above the dish machine side of a partition, keeping humid air away from the prep zone.
Linear flow models
It’s important, much like when making a recipe, for the clean-up area to follow a clear, linear course of action. This way, it helps to make sure that you work through the cleaning process without having to backtrack and go over the same tasks multiple times.
- Start with your “dirty-in” area, where the filthy dishes and utensils come in.
- Next to this, have a scrap area, where waste and old food is swept directly into the bin.
- After this, you should have a washing station, where items are rinsed off and cleaned by hand.
- Then, next to this, move into an industrial sanitation area with a proper dishwasher.
- After this should be a drying station.
- Finally, the last stage should be the “clean-out” section, where the cleaned and sanitised dishes and utensils go back into storage or circulation.
Make sure this follows a very clear, logical physical order, so you don’t ever have to go back on yourself.
Good drainage
Implement some recessed trench drains right beneath the wash barrier, so any floor runoff can disappear swiftly and not be a slipping hazard.
Don’t let food prep be compromised by clean-up
A combination of proper partitions, logical workflows, drainage and ventilation will allow your food prep site to reach a high level of factory cleanliness. Best of all, it’s not just about staying compliant and safe. Maintaining a clean, humidity and temperature-controlled workplace will help to enhance staff morale, which in turn will benefit productivity.
If you need to enhance your workplace’s cleanliness and keep food prep pristine, follow these guidelines. It’s not worth the risks of low effort compromises!
