Article contributed by Lucy Wyndham
Mold is everywhere: there are 1,000 species in the United States and over 100,000 around the world. While not all molds are harmful, you definitely shouldn’t waste any time in addressing any signs of the fungus in your restaurant.
The humidity of the restaurant kitchen makes it especially vulnerable to mold, which can not only ruin food quality and cause problems with health inspections, but also make both employees and patrons very ill. In order to rid professional kitchens of mold and make sure it’s mold-free, there are certain considerations to keep top of mind.
The Warning Signs
Restaurateurs are often most concerned about the appearance of the dining area, which is why it’s easy to overlook the state of kitchens and bathrooms. Mold flourishes in warm and moist environments, and restaurant kitchens have plenty of surfaces that aren’t aired out very often. This is why kitchens are the most susceptible areas in a restaurant to mold growth.
Thorough inspection for mold is crucial, so don’t forget to check easily neglected areas such as under sinks, behind freezers, around the microwave, the pantry, and so forth. Many times, you won’t be able to see the fungus, but smell it. Because mold often grows in undisturbed, dark areas, the first signs are often musty odors. You can also look for discolored, fuzzy, and slimy patches, as well as damp and leaks.
Getting Rid Of Mold
After detecting mold in the kitchen, it’s crucial that the problem is addressed immediately because it can spread so quickly. If it’s just a small bloom, it’s possible to address the problem yourselves with a mixture of bleach and water. Dilute a cupful of bleach with a gallon of hot water in a plastic (not metal!) container. Then, transfer the solution into a spray bottle.
Cover items and furniture before spraying, and wear gloves and goggles to protect the eyes. It’s also important to keep the area well-ventilated, so keep windows and doors open and the exhaust fans running. Spray the affected surface and let it penetrate the mold for at least five minutes. Then, with a stiff scrubbing brush, remove the fungus growth.
In many cases, hiring professionals to take care of the mold problem would be the best course of action, especially if the bloom is extensive. Specialists will be able to accurately diagnose the problem, so it’s certain that they’ll take the correct measures to get rid of it. If the restaurant has been closed because of a mold issue, the establishment needs to present paperwork that shows clearance from professionals who have treated the problem.
Prevention
Taking precautionary measures can prevent mold growth from occurring in the first place. Schedule regular deep cleaning to stop the problem before it starts. Enforce policies to make sure that garbage is thrown out regularly, and that any source of excess dampness — such as leaks — is addressed right away.
Mold also quickly grows on food, so it’s important to inspect food items before bringing them into the kitchen. Be on the lookout for abrasions, bruises, and obvious growths. And of course, always check expiration dates and make sure that any open containers are sealed properly. This doesn’t just prevent mold from growing, but also reduces food wastage.
Discovering mold growth in the restaurant kitchen can really put a damper on business. Because moist and humid kitchens are the perfect environment for mold growth, it will take extra effort to keep it at bay. But by staying vigilant and making sure that the kitchen is clean and dry, you can keep your restaurant kitchen mold-free.
