When you clean your fridge regularly, you don't run afoul of local health and safety inspectors! There are several benefits to cleaning your commercial fridge, which should be superficially cleaned every day and deep cleaned every one to four weeks, depending on how busy your establishment is.
It is also recommended that commercial catering ovens should be cleaned using a professional service 2 or 3 times a year. Fridges & Freezers: The interiors of fridges and freezers should be wiped and sanitised every other day, and given a deep clean once a week.
While there is no standard for how often to clean a refrigerator, a complete cleaning every couple of months will help to prevent food spoilage and cross-contamination of Listeria , a bacterium that causes foodborne illness and that can survive at 40º F.
Explanation: The floors, walls, ceiling, shelves, and racks in a walk-in refrigerator must be cleaned daily. This is because a walk-in refrigerator is a controlled environment where temperature is lowered to prevent the growth of bacteria and other microorganisms.
DON'T RUN COLD GLASS SHELVES OR DRAWERS UNDER HOT WATER – THE GLASS COULD CRACK. LET THEM COME TO ROOM TEMPERATURE FIRST. Wipe the inside of the empty refrigerator with hot, soapy water, then wipe with clean water to rinse off soap. Dry with a clean towel.
Cleaning schedules are a communication link between management and staff and can help to ensure that the necessary time and attention is given to cleaning tasks. Regular cleaning will reduce the build-up of dirt, grease and bacteria and will help to maintain equipment in good working order.
The temperature in a refrigerator should be 40 °F or below throughout the unit, so that any place is safe for storage of any food. Raw meat, poultry, and seafood should be in a sealed container or wrapped securely to prevent raw juices from contaminating other foods.
Clean behind and underneath your refrigerator every 6 months, using a vacuum cleaner. Dust the sides and top of your refrigerator regularly. Clean the shelves inside the fridge, as well as the compartments, lining, and door gasket with mild cleanser every three months. Check for problems and damage.
Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below. Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.
How Often Do You Need to Clean It? As mentioned above, It's important to clean your fridge on a regular basis to prevent bacteria build-up and to keep it running effectively. It is highly recommended to clean it every 2-3 months.
If a fridge is dirty or food is left in the fridge too long, germs can multiply to dangerous levels and potentially make you ill. There have been many cases of dirty fridges causing serious illnesses such as Norovirus or Shigella.
Regardless of what's stored, it's a good idea to clean out your walk-in cooler/freezer on a monthly basis. Cleaning any stains with a non-abrasive cleaner, check your sensors, thermostats and make sure that your walk-in cooler/freezer is organized. Internal components should be cleaned on, at minimum, an annual basis.
It's recommended to schedule professional maintenance for your commercial refrigeration systems at least twice a year. This will keep your system in top condition and help identify any potential issues before they become costly repairs.
The average commercial kitchen requires daily cleaning and regular deep cleaning, as often as once a week.
A schedule must be drawn up and implemented which specifies the frequency of cleaning, the persons responsible, the method of cleaning, the amount and type of chemical to be used and precautions to be taken (i.e. protective clothing).
Any food-contact surface, such as a knife or cutting board, constantly used with time/temperature control for safety (TCS) foods should be cleaned at least every four hours. Why the four hour rule? It's because TCS foods require time or temperature control to help control the growth of dangerous pathogens.
Wipe down the interiors of your commercial freezer on a regular basis to keep it clean and safe. This includes the shelves and compartments, as well as all flat surfaces, door handles, edges, and seals. Ideally, you should wipe down the interiors of your commercial freezer every three to four months.
Clean high-touch surfaces (for example, light switches, doorknobs, and countertops) regularly and after you have visitors in your home. Clean other surfaces in your home when they are visibly dirty or as needed.
Chill: refrigerate promptly.
Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F). Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils.
Complete answer: A refrigerator works on the principle of the second law of thermodynamics. This law is related to the extraction of heat from a body to lower the temperature of the body. The temperature of the body can be lowered by extracting or removing the heat from the material or the body.
High-Efficiency Systems: Most modern walk-in refrigerators have high-efficiency compressors and evaporators. These compressors and evaporators minimize energy consumption while maximizing cooling efficiency. They reduce costs by providing better performance with less power consumption.