Legal Compliance / Due Diligence

in 1997



UK customers

Cooking Equipment

Food Safety Legislation

In addition to the Health and Safety at Work Act 1974, which stipulates that an organisation has a duty to protect its employees and non-employees from the risk of ill health arising, there is wide ranging Food Safety Legislation which also applies to Food Hygiene.

The main piece of legislation that applies is the Food Safety Act 1990.  Under this Act you must not;


  • provide food that is unfit for people to eat
  • cause food to be dangerous to health
  • provide food which is less than the quality a customer has a right to expect.

All the above requires that you must be able to demonstrate the positive steps taken by your business to ensure good food hygiene.  For example, if you were prosecuted under the Food Safety Act, you would need to convince the Court that you had taken all reasonable steps to avoid the offence you had been accused of. In other words, that your organisation had shown and executed ‘Due Diligence’.

The Act covers a range of activities including Food Handling and Preparation, Storage, Temperature Control and Cleaning.  You must be able to demonstrate that an effective cleaning protocol is in place, to assist in maintaining the highest standards of hygiene.

A further applicable statue is the Food Safety (General Food Hygiene) Regulations 1995.  This puts the onus on you to manage all aspects of food safety and to identify how things might go wrong and introduce control measures to prevent that happening.  This includes the cleaning regime that you have in place to help maintain hygienic standards and prevent a food safety incident.

Professional Catering Deep Cleaning is designed to supplement routine cleaning protocols, by penetrating and hygienically cleaning areas which are inaccessible to ‘clean as you go’ schedules.

Specific preparations are used to combat and kill bacteria.  Items of cooking equipment are systematically dismantled, decarbonised, degreased, and descaled.  This work substantially reduces the risk of contamination of food as well as increasing efficiency of equipment, and reducing the potential fire hazard.

Professional Catering Deep Cleaning is outside the scope of general cleaners and is a specialist operation.  It assists our client in complying with the above legislation as they are showing and executing ‘Due Diligence’.

In respect of the frequency of kitchen deep cleaning this is a subjective judgement which should be made based on the usage and demands placed upon the kitchen itself.  It is generally accepted good practice within the industry that two deep cleans per annum is acceptable.

Specialist advice on this matter can be secured from your local Environmental Health Officer.  Upon completing a kitchen deep clean we issue a Certificate of Work Completion for ‘EHO’ purposes.

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