Page 34

Global Cleaning 2014

| IN PRACTICE | HYGIENE steam, a thorough cleaning is not far down the line. “We heat the Gerd Süß | Operations Manager Dussmann Service steamer up to 50 degrees centigrade and then spray the inside “Keeping a kitchen clean requires a walls with Dr. Schnell’s Attila crust remover,” says Süß. high awareness of hygiene.” The product is based on amphoteric and non-ionic surfactants, water-soluble solvents and other additives to effectively get rid of burned-in food residue, crusts and dirt without damaging steel, stone, plastic or porcelain. After letting the product soak for a disinfecting and rinsing treatment as per the set protocol. Gerd short while, the equipment is thoroughly rinsed with clear cold Süß: “Now we can get started on cleaning and disinfecting the water. When applying the product, the staff always takes care to large dish washer and the portioning conveyor, manually of course.” wear protective gloves and goggles. Finally, a staff member of the afternoon shift takes over cleaning The air vent system is inspected and throughly cleaned by a and dis infecting the floor – an area of 1,000 square meters – with specialized company once every quarter. In addition, the kitchen a walk–behind Hakomatic B450 scrubber drier. team changes the filters at least once a week. Since pests can Sometimes, in the heat of the action, food ends up on the floor or penetrate even the cleanest pantries, the kitchen and storage areas a jar of apple moss shatters on the tiles, and the spot and sur- are monitored by the pest control firm Patrick Fitzner from nearby rounding area need to be completely cleaned, disinfected and rinsed Oberwiesenthal. – immediately. In the EKA Clinic’s kitchen area, there have so far never been any Besides the daily cleaning and disinfecting of the entire food serious issues with pests or hygiene. “At the end of the day, what production area, the strictest hygiene standards also apply to the really matters is that everybody working here has a healthy storage areas and cold chambers as well as to the other areas that awareness of hygiene and its importance, and of the risks involved belong to the kitchen in order to prevent the spread of pathogens with letting our guard down,” emphasizes Gerd Süß. and germs. “Once a week, we clean up and disinfect the freezer Time is also a factor, and putting enough of it aside to complete all where we keep provisions,” explains the operations manager. For the hygiene-related measures is key. “In our kitchen, 20 to 25 this we first have to empty all the shelves and storage areas. percent of the time we spend here goes towards cleaning and Because of the time this involves, we try to schedule this cleaning maintaining our hygiene standards,” says the operations manager. and disinfecting job just prior to a new delivery,” he says. Additional safety factors are good coordination with the people in charge of hygiene at the hospital adminstration level, and the A team approach towards achieving a common goal twice yearly direct contact test conducted by the Altenburg medical When a delicious roast is underway in the steamer oven, or other lab. dishes that cause crusts to form have to kept at temperature with Reinhard Wylegalla | heike.holland@holzmann-medien.de | 3 QUESTIONS FOR FRANK SCHERMER Frank Schermer is Head of Special Facili ty Cleaning at “Winning the kitchen cleaning and a state-certifiedDussmann Service contract depends on the situation” list. Photo: Dussmanndisinfection specia - rr: At the EKA Clinic, the kitchen is cleaned When kitchens are managed by the owner/ en suring safe and effective cleaning and and disinfected on a regular basis by the operator and  maintenance cleaning of the disinfection. At the same time, the head of the kitchen personnel. Is this the usual practice premises is outsourced to a cleaning company, kitchen has a broad spectrum of activities and in that sector or are there commercial the kitchen is usually part of the contract, too. responsibilities. If it’s what the customer wants, kitchens where facility cleaning service If the catering contract is all–inclusive, then it’s we will gladly lighten the workload of the kitchen contractors provide this service? usually the kitchen staff that takes care of staff and make cleaning and disinfecting the Frank Schermer: Both are true. You will find cleaning and disinfecting. kitchen areas part of our facility cleaning contract. that companies that provide the catering also do  the cleaning and disinfecting, and there rr: But a good chef doesn’t necessarily have rr: Does cleaning and disinfection by the are many commercial kitchens that farm out to be able to perfectly clean and disinfect a kitchen team also make business sense? these activities to specialized service providers. kitchen ... Schermer: As in any other areas, outsourcing Which team, the catering company or the building Frank Schermer: Still, the cook is perfectly aware offers a number of economic advantages here, cleaning company, ultimately takes on the of the hygiene-sensitive areas under his respon- too. This applies both to farming out all the job really depends on local circumstances and sibility. And he’s familiar with hygiene guide- catering services as well as just having the contracts. lines. This knowledge is the best guarantee for contract for cleaning a commercial kitchen. 34 GLOBAL CLEANING | April 2014  


Global Cleaning 2014
To see the actual publication please follow the link above