Within the catering and food industry, there are a strict set of commercial kitchen compliance, regulations and rules. These legislations are in place in order to make sure the food is being prepared in a safe manner. These are some of the key regulations that you need to make sure you have full commercial kitchen compliance with.
Commercial kitchen compliance
This act is about practicing good food hygiene in order to prevent food poisoning. A more simlpe way to think about food safety is through the 4 Cs.
- Cleaning – All areas need to be cleaned and disinfected regularly. This is to avoid food waste build up.
- Cooking – Meat should be cooked thoroughly in order to remove any harmful bacteria.
- Chilling – Pay close attention to any use by dates and make sure all cooked dishes, salads etc are kept chilled and in the fridge.
- Cross contamination – This is important when it comes to raw meat. Ensure that it is kept separate from cooked foods and don’t use the same equipment for raw and cooked food.
The F Gas Regulations was set out in order to limit damage to the environment caused by leakages of F Gases that come from commercial catering refrigerators.
These regulations are a legal requirement and it means that manufacturers are responsible for ensuring the use of damaging gases in refrigerators is reduced. It also means holding operatives and business owners can be held accountable for having equipment regularly tested and maintained.
Regular catering equipment maintenance needs to be carried out in order to make sure that it’s fit for purpose. This 1998 regulation says all the equipment needs to be checked for wear and tear and serviced when necessary.
NWCE Foodservice Equipment
Here at NWCE, we’re able to help make sure your kitchen it compliant with all the rules and regulations needed. For more information on any of our services, please get in touch with one of our office team today!