Commercial Kitchen Hygiene Certification and Compliance Reporting
Duct Genie can assist commercial kitchens with compliance to the various legislative organisations and procedures to remain fully compliant. These include the Water Industry Act 1999, the Food Safety Act 1990 and the Food Hygiene Regulations 2006.
Failure to comply with these laws can result in severe fines of between £2,000 and £20,000 per offence, further non compliance can lead to a Prohibition Order preventing trading and in extreme negligence, imprisonment.
The legislation stipulates that all food businesses need to be registered with their local authority and are required to establish, implement, and maintain permanent procedures based on the HACCP principles.
These principles aim to ensure that the prevention of hazards surrounding food hygiene and waste management are administered and controlled hygienically within your business.
Get advice on what you need to know about TR19 and commercial kitchen regulations - contact us to speak to our experts.
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TR19 is a set of best practice guidelines created by BESA (Building Engineers Society Association), as a way to standardise extract and duct cleaning.
"Commercial kitchens have grown in number over recent years and fires within premises involving commercial kitchen extract systems as either a source or contributing factor to the fire has focused the attention of insurers, property owners and landlords, to ensuring that kitchen extraction systems are correctly cleaned and maintained. With this in mind TR19 Grease - Fire Risk Management of Grease Accumulation within Kitchen Extraction Systems, has been produced as a specification document in its own right for the first time in 2019. The risk of fire from the buildup of grease deposits in kitchen extract systems and the expectations of building occupiers and legislators, has resulted in an ever more stringent level of ventilation system cleanliness being required."
BESA 2019
TR19 are guidelines of good practice, created by the Building Engineering Services Association (B.E.S.A), on the subject of the internal cleanliness of ventilation systems. TR19 guidelines are used to standardise cleaning and they recommend the monitoring and maintenance of kitchen ventilation systems, to help reduce the risk of kitchen fires.
The accumulation of grease within kitchen extraction systems can diminish airflow and increase the risk of fire. TR19 is a recognised standard for measuring grease levels and identifying recommended cleaning frequencies, which are designed to reduce the risk of fire and are tailored to your system.
Regularly clearing grease deposits can promote a good working environment by taking away heat from cooking to maintain a good supply of airflow and reduce the risk of kitchen fires.
The TR19 cleaning standards are currently guidelines, but are used by many insurance companies in their policies as a recognised standard, with many requesting evidence of compliance with them. In the occurrence of kitchen fire, a claim could become void if this evidence is not provided.
Many insurers use TR19 as a standard within their policies, and may require evidence of compliance in the case of a fire. If your business does not maintain adherence to the TR19 guidelines, it could increase your risk of fire in your kitchen and lead to higher insurance premiums.
What are the objectives of the Food Standards Agency?
The main objective for the FSA (Food Standards Agency) is to ensure that the food safety and hygiene regulations are met across the UK.
All of the food establishments that are stated below must of had a food safety hygiene rating given to them:
Food catering facilities within England and Wales must display their rating unlike Northern Ireland who don't have to. As of the 7th October 2016, establishments within Northern Ireland that receive a new rating after this date have to by law put their food hygiene rating sticker on show on all entrances of their premises.
What to do about appealing your food hygiene rating?
What we recommend would be to contact the food safety officer who undertook an inspection of your premises if you deem your rating to be wrong or unfair. In the officers feedback it will give you a chance to have a breakdown of your rating and how it had been worked out, within this it will also include the contact details for the safety officer if you would like to make an appeal. When making an appeal you must make it in writing, so by either submitting it via a form, sending a letter or over email.
How long does an appeal take?
You should send your appeal off in writing within 21 days (this period does include weekends and bank holidays) of being notified of your rating. If by any chance you do not appeal within this time slot, your local authority will publish the food hygiene rating online on their website at food.gov.uk/ratings
Get advice on what you need to know about your FSA Ratings - contact us to speak to our experts.
Call us 24/7 on 01869 243 777
