Frequently Asked Questions

Ducting and the law

Subash Ludhra, past president of the Institute of Occupational Safety & Health (IOSH), explained where legal duties lie for cleaning and maintenance of cooker hoods and duct work. He introduced delegates to his useful four point approach to system cleanliness, explaining how each element should be handled:

Assessment
Cleaning Plan
Cleaning Method
Evaluation & Reporting.

Kitchen air quality

Ross Smith, chairman of Network Hygiene, outlined why air quality in the kitchen is important for the health and wellbeing of staff and customers.

He also discussed how a number of businesses are unaware of not meeting “the warranty clause” in the vast majority of insurance policies. Within this clause it clearly states that filters and ventilation should be cleaned on a regular/pre-determined frequency. It’s not until an unfortunate claim is made that this really gains profile and can, in some cases, reduce or even worse, negate the claim. He concluded that a proper regime by a competent contractor provides due diligence and evidence in this area.

The role of grease filters in air quality

Network Hygiene member, Just Filters, spoke about the important role that grease filters play in keeping air fresh in the kitchen, explaining that they are the first line of defence against keeping ductwork clean too.

The risks of greasy ductwork

Joseph Phillips, operations manager at Bright Hygiene, a Network Hygiene member, shared the facts about ducting and fire risk. Delegates learnt the staggering fact that 43% of fires in the hospitality and leisure sector start in the kitchen. He went on to outline the cost to business of fires; including the impact on brand. It’s a chilling thought that some businesses never really recover from a fire.

Joseph also introduced a useful formula to help caterers calculate the optimum deep clean schedule for their establishment, based on hours of kitchen equipment use.

An insider view of kitchen hygiene

Ian Mckay, Managing Director of Network Hygiene and former executive director at Compass Group, gave a client-side view of kitchen health and safety. His overriding message was that there should be no compromise when it comes to health and safety standards. Understanding the risk in the kitchen is essential, particularly when those risks are unseen and easier to ignore.

The signs of poor kitchen hygiene

Francesca Smith, Managing Director of Bright Hygiene, a member of Network Hygiene, spoke of the tell-tale signs that a professional deep kitchen clean is long overdue. She gave many examples of what environmental health officers could look for in the equipment and fabric of the kitchen to indicate poor hygiene.

After the event, feedback from delegates was extremely positive and the management team at Network Hygiene are in discussion with Penny Dawson-Malone, CIEH who was instrumental in formulating the day, about running a follow up workshop.

If you would like to be considered for the next workshop please contact Ian McKay on 0333 577 6384 or ian@networkhygiene.com

Grease traps

Grease traps are plumbing devices designed to prevent fats, oils, and grease (FOG) from entering the sewer system. They are commonly used in commercial kitchens and food service establishments to capture and contain FOG that is generated during food preparation and cooking.

The way a grease trap works is by allowing wastewater to flow through a series of baffles that separate out the FOG from the water. As the wastewater enters the trap, the fats, oils, and grease rise to the top and are trapped between the baffles. The clean water then flows out of the trap and into the sewer system.

Over time, the FOG can build up in the trap, which can reduce its effectiveness and potentially cause unpleasant odours. To prevent this, grease traps need to be cleaned and maintained on a regular basis. This typically involves removing the FOG that has accumulated in the trap and properly disposing of it. Grease traps are plumbing devices that are designed to trap grease and other solid materials from wastewater, preventing them from entering the sewer system. They are commonly used in commercial kitchens, restaurants, and other food service establishments to collect the wastewater that contains oils, fats, and other food particles that can clog drains and cause plumbing problems.

Grease traps work by allowing wastewater to flow through a series of baffles and filters that trap solid materials and separate them from the water. The grease and oils rise to the top of the trap and are trapped in a layer of grease that is skimmed off periodically and disposed of properly. The remaining wastewater is then discharged into the sewer system.

It is important to properly maintain grease traps to ensure they are functioning properly and to avoid costly plumbing problems. This includes regular cleaning and pumping of the trap to remove the accumulated grease and solid materials. Local regulations often require regular maintenance and cleaning of grease traps to ensure compliance with environmental regulations.

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