The Mandatory Regulations Regarding Restaurant Hood Cleaning.
More than 60% of fires in food establishments are caused by kitchen equipment. And we're not talking about the kind of avoidable accidents people have at home. We're talking about fires and other accidents caused by the buildup of grease due to the systematic use of commercial kitchen equipment. The conditions that lead to this type of hazard are, in fact, unavoidable.
That's why the National Fire Protection Association (NFPA) outlines preventive and operational fire safety requirements in NFPA Standard 96 to reduce the potential fire risk in commercial cooking operations.
What are the NFPA recommendations? Having your commercial kitchen ventilation system inspected and cleaned should be done according to a specific schedule. Here is the recommended frequency for inspections and maintenance by the National Fire Protection Association:
Monthly for solid-fuel cooking. ( ex de resto)
Quarterly for high-volume operations such as 24-hour cooking, grilling, or wok cooking. ( ex de resto)
Semi-annually for moderate-volume cooking operations. ( ex de resto)
Annually for low-volume cooking operations, such as churches, day camps, seasonal businesses, and others. ( ex de resto)
Additionally, it is also recommended to have the hood and ventilation ducts cleaned every 6 months, depending on the type of kitchen and insurance requirements.
It is preferable to rely on our specialized company for kitchen equipment cleaning and maintenance, as we are certified for compliance with municipal hygiene regulations and NFPA 96 standards set by the National Fire Protection Association for ventilation cleaning.
The MAPAQ requirements for cleaning tools
To ensure the cleanliness of commercial kitchens, the Ministry of Agriculture, Fisheries, and Food (MAPAQ) has its own requirements regarding commercial kitchen maintenance. Among others, certain tools used for kitchen cleaning are prohibited, such as sponges that can easily become contaminated, as well as metal pads or brushes that increase the risk of food contamination and pose a risk to consumers. However, nylon sponges can be used as they can be washed and disinfected.
Regarding the products used for cleaning and sanitizing surfaces, they must be approved for food use and must be rinsed according to the manufacturer's recommendations.
