There are many reasons why you may be thinking about starting a restaurant cleaning business, you may like challenges and want to grow financially because every entrepreneur has his or her own motivation.

The truth is that starting a business of this kind is rewarding on a personal and financial level, but above all, you must invest in yourself by researching the laws so that you can get started correctly.

The laws of restaurant cleaning

There are many benefits of a restaurant cleaning business, but you should know that by law all restaurants in the United States require professional cleaning and regular cleaning, especially when it comes to kitchen exhaust systems.

The schedule: The cleaning must be carried out by the boche with a frequency that depends on the type of cooking done by the restaurant.

Since the restaurant needs a thorough cleaning, you should think about cleaning the kitchen extractor fan that will take about 3 to 4 hours.

Certification: Starting a business of this type as a certified professional will give you a competitive advantage, but on the other hand it is a government-level obligation and requested by fire inspectors and insurance companies.

In fact, the accumulation of grease inside a commercial kitchen exhaust system must be eliminated periodically to avoid fires.

Required studies: Yes, to start your business you need to complete studies in a cleaning school, which will also give you resources to start a successful business.

You must learn to maintain the cleaning team to maximize its efficiency and market your cleaning business. You’ll also learn to protect your business with accurate records and build a database to manage customer relationships.

You must also learn how to manage wastewater to stay in compliance with the clean water law and understand the insurance requirements for this business.

Cleaning standards in restaurants

Restaurant cleaning standards indicate that hoods, grease removal devices, fans, ducts and other fixtures should be cleaned bare metal at frequent intervals before surfaces become contaminated with grease or oil.

After the exhaust system has been cleaned to bare metal, it should not be coated with dust or any other substance. The entire exhaust system must be inspected by a qualified, qualified and certified company or persons acceptable to the competent authority.

Frequency: Systems used for solid fuel cooking operations require monthly cleaning.

Systems used for high-volume cooking operations, such as 24-hour cooking, wok cooking or patent leather cooking, require a quarterly cleaning frequency.

The systems used for medium-volume cooking operations require semi-annual cleaning.

The systems used for low-volume cooking operations require annual cleaning.

Bare Metal Cleaning: Bare metal cleaning does not mean removing paint from the surface of an exhaust system but only removing all accumulated grease.

Inspection: Keep in mind that the restaurant will receive an inspection, during which contamination is controlled with grease vapor deposits.

The restaurant requires that the personnel of a company or qualified, qualified and certified persons take care of the cleaning of the exhaust system, so it is important that you are a certified professional.

Cleaning of ventilation:

You can offer the service of ventilation cleaning and you will have to give the restaurant manager a certificate that shows the date of the cleaning since this must be displayed in the commercial premises.

In fact, once you have finished the cleaning, you must hand in the cleaning certificate indicating the date of the cleaning and the name of your company, since it is the one that offered the service and you will also indicate the areas that were not cleaned.

The rules state that restaurants must maintain a clean, hygienic environment for the health and safety of employees and customers. All aspects of the facility should be cleaned properly to ensure safe preparation and handling of food.

In fact, the law states that restaurant managers should carefully inspect kitchen areas, dining areas, and bathrooms to ensure that the restaurant meets the health and sanitation requirements set by the local government.

Kitchen: Keep in mind that kitchen is the most important area in the restaurant and you should keep it clean because it is exposed to an important variety of contaminants. Raw food also presents health risks if surfaces are not properly cleaned.

To properly clean a restaurant kitchen, you should disinfect the equipment and surfaces that have been in contact with food and kitchen utensils after each task.

The state or local health department establishes the appropriate types of disinfectants that you can use and the appropriate techniques to prevent transmission of pathogens, as cutting boards, grills and counters should also be disinfected.

Dining room: You should clean the dining room and food area for safety reasons. You will clean the areas that the customer comes into contacts with, such as the bar, tables, and chairs, with complete hygiene.

You should clean the surface with clean towels that you have not used to clean other surfaces of the restaurant and you should also regularly disinfect the condiment and menu drips.

Floors: You should scrub and sweep frequently the entrances and exits of the restaurant, under the cabins and tables to keep this area clean.

A deep, regular cleaning with soap and water and a liquid bleach will help eliminate dirt buildup on the tiles.

Restrooms: Restrooms require frequent cleaning because they are shared by employees and visitors. This helps prevent cross-contamination.

Clean toilets, seats, floors around toilets, door handles and sink faucets by disinfecting them.

Disinfect and dry the surface around the sinks and supply toilet paper.

Cleaning of grease traps in restaurants:

Cleaning restaurant fat traps are very important because you guarantee that the restaurant complies with safety and health measures.

To do this, you should perform a thorough cleaning not only removing grease from the top but also covering the septic tank, drain the dirty water and provide the corresponding documentation established by local authorities.

Keep in mind that you should clean when a quarter of its content has grease and oil because when more than 25% begins to prevent the flow of water, which results in bad odors.

Also, the laws are different in each city or state. Please note that local regulations establish the mandatory cleaning time for grease traps.

Some cities may require quarterly cleaning, while others may require monthly cleaning. For example, Arizona restaurants require a cleaning every 30 days.


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