Continuing its efforts to support the industry during the unprecedented Covid-19 crisis, CEDA has put together a further technical document regarding the decommissioning of commercial kitchens.
As many hospitality and catering kitchens are forced to cease operating for the foreseeable future, it’s vital equipment is shut down safely and correctly. CEDA’s latest guidance paper offers advice as to what actions and precautions need to be taken when decommissioning a commercial kitchen.
The document is available to both CEDA members and the industry at large.
Explaining the decision to make this, and other relevant technical documents, publicly available, CEDA director general, Adam Mason said: “Amid the Covid-19 crisis we are busy working hard providing information, documentation and representation for the whole industry. CEDA member or not, we’re all facing the same operational challenges at the moment and we must unite and support one another where possible.”
The new document follows on from guidance papers already released by CEDA relating to E coli and cross contamination in kitchen environments:
Those three documents are:
- Guidance for Catering Operators: Commercial Dishwashers and E coli O157. This document expands on the guidance issued by the Food Standards Agency on the use of commercial dishwashers in the prevention of cross contamination.
- Guidance Document No. 16: Safe Rinse Temperatures in Commercial Dishwashers. This document provides guidance on meeting the requirements of the Food Standards Agency in relation to safe commercial dishwasher rinse temperatures and details the methods used to ensure the disinfection of equipment and utensils.
- Guidance Document No.27: Chemical Disinfection. This document is intended to provide information about the use of chlorine based dishwashing chemicals.
Peter Kay, CEDA technical support advisor, said: “We know that many of our members have received requests from their customers for information relating to kitchen hygiene and the avoidance of cross contamination. Since the coronavirus seems to be destroyed at temperatures above 60°C, the advice contained within CEDA’s E coli documents is particularly pertinent.
“Operators should ensure that they are washing crockery and glasses in correctly loaded dishwashers and glasswashers, which are well-maintained and used in conjunction with the manufacturers’ instructions. A suitable detergent and rinse aid should always be used. All normal food hygiene practices should be adhered to and staff should comply with the government’s advice on frequent handwashing.”
The documents can now be downloaded from the members’ area of the CEDA website.