The importance of keeping premises clean shouldn't be underestimated.

There are a lot of factors that go into running a successful licensed premises. But even the best drinks range, tastiest food and friendliest staff won't be able to save an outlet's reputation if its hygiene standards aren't up to scratch.

That was the message from commercial cleaning specialists, who warned licensees against complacency when it comes to cleanliness standards in their venue.

Keeping the front and back of house clean and tidy is essential and should be taken seriously. In these days of social media no establishment can afford adverse publicity.

Bob Wood, director of DC Warewashing & Icemaking Systems, said management "should always ensure that staff read, understand and carry out regular, basic cleaning and maintenance checks on any equipment in a venue". Wood added "create a daily and monthly cleaning routine for each type of warewasher which includes cleaning filters and the tank daily and wash and rinse arms weekly". 

"In addition to routine cleaning, all commercial equipment requires professional servicing by a qualified engineer at least once a year, and indeed some require servicing twice per year depending on type of machine, usage and water hardness", said Wood.

Read full article 27 April 2017 issue ...