If you run a commercial kitchen, you already know it’s not the food that gets you shut down. It’s the filth. Grease build-up. Rusty kit. Mouldy seals. Nine times out of ten? It’s not laziness - it’s a lack of training.
Showing your team how to clean properly isn’t just about avoiding fines. It keeps the kitchen running, cuts downtime, and makes gear last longer. Most importantly, it...
