COVID-19 Decommissioning Guide

Due to the Covid-19 pandemic many kitchens will be closed down or mothballed and the following is advice on the actions and precautions that should be taken.

REFRIGERATION AND FREEZERS

Refrigerators

  • Remove any remaining foodstuff and dispose or reallocate as appropriate.
  • Isolate from electrical supply and remove plug from socket
  • Clean internal surfaces with sanitiser solution (D10)
  • Ensure that any sanitiser is subsequently washed off with clean fresh water
  • Dry down interior as much as practically possible
  • Leave the door ajar to allow air to circulate within the interior – tea towel or similar can be used to maintain air gap

Freezers

  • Remove any remaining foodstuff and dispose as appropriate.
  • Isolate from electrical supply
  • Open the door to defrost and allow to return to room temperature, approx. 1 hour.
  • Clean internal surfaces with sanitiser solution (D10)
  • Ensure that any sanitiser is subsequently washed off with clean fresh water
  • Dry down interior as much as practically possible
  • Leave the door ajar to allow air to circulate within the interior – tea towel or similar can be used to maintain air gap

COOKING AND HEATING EQUIPMENT

Gas fired equipment

Assuming that the kitchen has a gas interlock system meaning that if the extraction is off the electric solenoid valve closes and isolates the kitchen gas supply it should be safe to leave. If in doubt, there should be a manual isolation valve where the gas pipe enters the kitchen that should be turned to off/closed.

When the kitchen is re-opened, recommend having the gas appliances all checked at start up to ensure there are no gas leaks. As appliances sit unused and at atmospheric pressure, joints and seals can settle and may weep gas.

Electrically powered equipment

All electrically powered equipment should be isolated either by unplugging or at the isolator.  Items that are connected by a 13amp plug and socket should be unplugged with the exception of fly killers which should be left on.

Fryers

Oil should be drained from fryers and the pans thoroughly cleaned.  If the pan is mild steel it should be coated with a very thin layer of vegetable oil to prevent rusting.  The pan cover should be fitted to prevent dust settling in the pan.  Oil should be disposed of responsibly and any oil drain buckets should be thoroughly cleaned and dried.

WATER AND EQUIPMENT USING WATER

Water systems generally

In general, systems should normally be left filled with water for mothballing and not be drained down as moisture will remain within the system enabling biofilm to develop where there are pockets of water or high humidity. The water in the system also helps to avoid other problems associated with systems drying out, including failure of tank joints and corrosion in metal pipework.

Where a building, part of a building or a water system is taken out of use, sometimes (mothballed), it should be managed so that microbial growth including legionella in the water is appropriately controlled. The systems should be recommissioned as though they were new (i.e. thoroughly flushed, cleaned and disinfected) before returned to use.

Legionella

The Legionella bacteria can only exist in water between temperatures of 20°C and 60°C and is transmitted in water droplets.  This means that any equipment that heats water above 60°C will automatically kill off any possible bacteria when next used.

If dishwashers have steam to cold water heat exchangers used to preheat the incoming cold water, there is always a possibility of bacteria surviving when the machine is in use, however, if it is left unused for a period, any water remaining on the Steam side of the heat exchanger will quickly dry out and this will kill the bacteria.

Dishwashers

The process is the same for the range of machines from Undercounter, Passthrough, Rack and Flight.

  • Drain the machine
  • Clear any debris
  • Remove and clean filters
  • Replace filters
  • Refill machine
  • Complete one full wash and rinse cycle (this will leave clean water in the wash pump if it doesn’t drain i.e. Undercounter machines)
  • Drain the machine
  • Leave the doors open as this will reduce the likelihood of bacteria growth.

Granuldisk Machines

  • Collect the Granules & Wash them off keep in collection box ready to re-use.
  • Drain down the machine fully.
  • Turn off main isolator on the wall.
  • Clean the machine as you would daily ensuring that the machine is dried by using a sponge.
  • Leave drain valve open.
  • Leave the doors ajar to allow for air flow.

Other equipment using water

Combi ovens and Steaming ovens

Combi ovens and Steaming ovens should be cleaned down as normal and drained and the doors left open and then treated as suggested for Gas or Electrically powered equipment.

Water boilers

Should be drained down and isolated

Prewash sprays

If it is feasible (i.e. that staff are able to access the kitchen) the prewash spray should be operated once a week for at least 10 minutes to minimize the possibility of bacteria building up.

Water Filter Cartridges

Best Practice Why?
Short term, 36 – 48 hours without operation, the cartridge should be flushed with a minimum of 5 litres of water. Mainly bacteria build up. Changes in temperature / exposure to light can also affect all manner of things such as taste and odour.
After a break in operation of 4 weeks or more the cartridge should be replaced. Bacteria / toxins that could be harmful to consume will have likely multiplied.
Sanitise the lines as frequently as possible. Regularly sanitising kills most of the bacteria that form on surfaces.

Reverse Osmosis Systems

Best Practice Why?
We advise to run these units every other day to keep the membranes fresh and primed and to ensure that any water in the tank is used. Mainly bacteria build up. Changes in temperature / exposure to light can also affect all manner of things such as taste and odour.
After a break in operation of 4 weeks or more, the membranes should be replaced along with any pre and post filtration. Bacteria / toxins that could be harmful to consume will have likely multiplied.
Sanitise the lines as frequently as possible. Regularly sanitising kills most of the bacteria that form on surfaces.
Check your tank pressures and re-pressurise if appropriate. Under-pressurized tanks affect the performance of the system.

FIRE SUPPRESSION

The battery back up within your fire suppression system is likely to have a 72 hour life to it.

The advice on this is to leave the kitchen fire suppression system live and active.

We do not advise this equipment  be down powered and decommissioned.

Manufacturers are also advising our customers to continue with the routine maintenance of this equipment throughout any periods of closure to ensure Compliance with the Regulatory Reform (Fire Safety) order 2005

Re-opening a kitchen after a shut down