BBC Cardiff


Keeping your catering environment clean is not only good practice, it is a legal requirement. As an operator you have a duty of care to ensure your facility complies with the Food Safety Act 1994 and maintain standards that do not put your clients at risk. A clean & safe Kitchen is also a more pleasant place to work for staff and with the proper certification can reduce insurance premiums. Shine can offer a variety of building fabric and equipment cleaning solutions to thoroughly clean, and certify your facility.


Fats, oils & grease and other food debris inevitably build up in and on your Catering appliances and prep equipment, harbouring bacteria, reducing performance and risking fire or failure of the appliance. Deep cleaning can be a time consuming task and particularly difficult and unpleasant if undertaken without the professional cleaning equipment, chemicals and experience our teams have.

In order to prolong the life of equipment and its efficient running, regular cleaning schedules should be adhered to. In some instances due to staff absence or increased output  these cleaning schedules are not adhered to and eventually the cleaning of the equipment is beyond the capabilities of kitchen porters.

At this point a deep clean of the equipment should take place in order to bring the equipment back to a level of cleanliness that can be managed again within the daily cleaning regime.

As well as the equipment becoming less effective, dirty equipment impacts on the productivity of the kitchen as well as the morale of the kitchen staff.

The Food Safety Act 1990 and the Food Hygiene Regulations 2006 set out the standards for kitchen hygiene and failure to comply can lead to severe fines and affect the reputation of the business. 

Poor cleaning procedures can lead to bacterial contamination, spread of diseases, pest infestations and reduced equipment life.

Building fabric

Including canopies, cladding and coldrooms are often overlooked. Walls floors and ceilings can be harbingers of dirt and bacteria which get passed by contact onto the working surfaces or prep, storage and cooking equipment. Regulations and a lack of access equipment can make cleaning these surfaces difficult.

It is as important to keep the walls, ceilings and floors of a kitchen as clean as the rest of the equipment. Dirty corners and areas under the cooking equipment can quickly become a breeding ground for bacteria and in extreme cases lead to pest infestation.

Light fittings can collect dust which can fall onto exposed foods and equipment. High level cleaning is advised often overlooked, but is necessary.

By using a variety of access equipment, chemicals, floor scrubbers and steamers, hard to reach surfaces can be cleaned and sanitised to adhere to the necessary standards.

Duct and canopy

Keeping your kitchen extract system dust and grease free minimises your fire risk. You can achieve this with our full kitchen extraction cleaning and degreasing service. On completion we provide certification and reports for you to provide to your insurers, demonstrating we clean in accordance with the HVCA’s TR/19 & EC582:2004 standard

It’s a difficult and unpleasant job, requiring specialist equipment, but legislation such as Fire Risk Assessment and your duty to clean and operationally inspect smoke & fire dampers, insurance needs and EHO compliance mean you can’t ignore it. A failure to clean your ducting can lead to increased operation costs for your ventilation systems, and unpleasant working environment, increased insurance premiums, fire risk and legal liability for a failure to comply with current safety regulations.

More than ¾ of all kitchen extraction duct systems are never cleaned despite building owners and operators being given new duties of care in fire safety legislation in 2006. Insurance companies are increasingly scrutinising claims with an average of 10 fires a day in London alone.


Generally undertaken prior to operation of a new or refurbished facility, or following adoption of a facility by a new operator or a hygiene / infection concern. Hygienic cleans can be tailored to target any aspect of your facilities food prep, service and storage areas, from walls and floors, to appliances and light equipment. Our team of dedicated and experienced cleaners will attend with the right product for the job and leave your facility certified hygienic

Levels of hygiene within the catering environment are governed by legislation which is enforceable by law. Failure to comply with legislation can and will lead to extensive fines and the reputation of the establishment being affected.

Local authorities regularly inspect catering outlets and award points on a scale of one to five. Some of the points are awarded for up to date paperwork and management systems. Points are also awarded for hygiene.

Customers are aware of the points system and make purchases based on the scores. 

A regular deep clean with supporting certification and reports can help before an inspection is due.

Semi-Permanent Antibacterial coatings 

Regular applications of a semi-permanent bacteriacide help to reduce the risk of bacterial colonies developing and spreading through your catering environment – Treatment of non working surfaces, such as door handles, drawers, push plates and appliance handles etc with our clear coat formula leaves a nearly invisible film of antibacterial silver oxide to help protect against MRSA, Salmonella, E.Coli and VRE. We will clean and prepare your suitable surfaces, apply and leave you with peace of mind that your catering environment is safer.

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