Here at NWCE we take Commercial Kitchen Regulations UK seriously. So here is what should you know! If your business is one with kitchen or catering facilities, then you’ll most likely know that when it comes to running a commercial kitchen, there are a number of important rules and regulations to follow.
So it is essential, that you and your business are up to date and comply with legislation. This is important; failure to do so could result in a hefty fine, negative publicity, or even imprisonment. As a result, businesses need to ensure they stay on top of this ever-changing information.
Take a look at some of the key Commercial Kitchen Regulations UK which you will need to comply to.
Food Hygiene (THE FOOD SAFETY ACT 1990)
Food safety and hygiene is the best way to prevent food poisoning, so it’s essential in order to prevent food poisoning and to keep your staff and consumers healthy and virus-free. An easy way to remember these regulations is to think about the 4 Cs:
- Cleaning – Food areas need to be cleaned and disinfected regularly. Make sure kitchen staff clean as they go, and don’t allow food waste to build up.
- Cooking – Cook meat thoroughly to remove the risk of harmful bacteria. It is generally good practice to cook food until it has a core temperature of 70°C.
- Chilling – Some foods need to be chilled to prevent bacteria growth. Pay attention to any use-by dates, and keep cooked dishes, salads, and desserts in the fridge.
- Cross-contamination – Make sure that raw meat does doesn’t come into contact with prepared and ready-to-eat foods. Contamination can also happen if you use the same equipment for different types of food. Ensure that different equipment is used for each type of food.
Kitchen Ventilation (THE WORKPLACE (HEALTH, SAFETY, AND WELFARE) REGULATIONS 1992)
Due to the large amounts of fumes and vapours that can be produced. It’s essential that every commercial kitchen has suitable and effective ventilation, in the form of a canopy or other ventilation system. As they play a vital role in helping to disperse heat and bring cool, clean air into the environment.
Cooking surfaces and system cooking produces large amounts of fumes, vapours, and heat. So it is important that all ventilation systems should remove cooking fumes at the source, without causing discomfort from strong draughts. They must also be easy to clean, as well as vibration free.
Gas Safety (GAS SAFETY (INSTALLATION AND USE) REGULATIONS 1998)
All gas appliances must display a CE mark to prove they are safe for use. Everyone who installs or maintains appliances must register with Gas Safe and provide the relevant certificates as proof. Furthermore, conduct all gas safety checks annually.
In addition, install a Natural Gas & Interlock System in commercial kitchens to comply with British Standards. This safety interlocking system ensures that gas passes safely into your appliances and reduces the risk of accidents, explosions and carbon monoxide leaks.
Equipment Maintenance (PROVISION AND USE OF WORK EQUIPMENT REGULATIONS 1998)
Regularly maintain your catering equipment to ensure it’s fit for purpose and can handle the demands of a fast-paced kitchen. Regulations require regular checks of all equipment for wear and tear and servicing as needed. One of our qualified service engineers must handle all safety-critical repairs.
Plus there are many more Commercial Kitchen Regulations UK within the catering industry to comply with.
tHE IMPORTANCE OF Commercial Kitchen Regulations UK
Account for factors like frequent cleaning, routine restaurant equipment repair, and kitchen equipment maintenance. Well-maintained catering equipment functions better and produces higher-quality food! For this reason, properly maintain each piece of catering equipment in your kitchen to achieve optimum performance.
Maintenance and Repair Services: Commercial Kitchen Regulations UK
Additionally, regularly perform maintenance and repair to keep food going out of the kitchen. Regularly perform maintenance and repair in schools, hotels, restaurants, universities, etc., to ensure staff can safely use kitchen equipment. Then is the time to start thinking about the important aspects like servicing and maintenance of your kitchen appliances.
NWCE’s kitchens meet all British Standards and regulations, in addition to accredited engineers who work throughout the UK. Plus, we service, install, and commission catering equipment, refrigeration, and bespoke extraction equipment for commercial kitchen premises. We not only perform emergency repairs but also provide preventative maintenance to ensure you always have fully functioning equipment.
Commercial Kitchen Regulations UK covered by NWCE
If you do need help with any commercial equipment, then get in touch with NWCE Foodservice Equipment. We deal not only with catering equipment but also the kitchen installation service, maintenance of commercial catering equipment as well as the design and fabrication of full kitchen setups.
