Minimising risk from COVID-19 when re-opening a commercial kitchen

Equipment

Special Guidance Document

Before re-opening, restaurants will need to review how they work and employ new practices and procedures, businesses of all types need to adapt their operations, review employee practices and consider the design of their business to ensure physical distancing and the prevention of the spread of COVID-19.

Last Issued: July 2020

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Minimising risk from COVID-19 when re-opening a commercial kitchen

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Re-opening a Kitchen After Shut Down

Equipment

Technical Guidance Document #032

This guidance document is intended for use by kitchen operators and is only intended to assist in the start-up of equipment following a period of non-use, if in doubt a qualified engineer should be retained to ensure any appliance is in good working order before use.  Reference is made to “a Gas Safe registered catering equipment engineer.  All ceda members can provide suitably qualified engineers.

Published April 2020 / Re-branded June 2020

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Guidance Document No 32 - Re-opening a Kitchen After Shut Down

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Dating an Appliance From the Serial Number or Data Plate

Equipment

Technical Guidance Document #031

It has been suggested that ceda investigates if manufacturers provide information through their serial number or data plates that will enable you to establish when it was manufactured.  This information could be very useful to engineers when considering if it is viable to repair an appliance or recommend replacement.  We therefore contacted all our equipment supply partners and received replies from most as follows:

Published April 2020 / Re-branded June 2020

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Guidance Document No 31 - Establishing the Age of an Appliance

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Decommissioning a Commercial Kitchen

Equipment

Technical Guidance Document #030

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.

Published March 2020 / Re-branded June 2020

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Guidance Document No 30 - Decommissioning a Commercial Kitchen

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Noise Levels From Waste Disposal Units

Equipment

Technical Guidance Document #029

Waste disposal units by their very nature are noisy items of equipment when in use and in some circumstances, they can be considered to be a risk to the hearing of staff.  The purpose of this document is to give guidance to members to take factors that can exacerbate noise levels into consideration when designing kitchens or discussing equipment selection with clients.

Published April 2020 / Re-branded June 2020

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Guidance Document No 29 - Noise Levels from Waste Disposal Units

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Chemical Disinfection

Equipment

Technical Guidance Document #027

Guidance document No 16 and the later guidance document for catering operators clarified the requirements of the Food Standards Agency in respect of e coli 0157 and the use of commercial dishwashers.

This guidance document is intended to provide information for members about the use of Chlorine based dishwashing chemicals.

Whilst the Biocidal Products Directive requires independent data to prove that a product disinfects, it is widely accepted that Chlorine based detergents achieve a higher rate of disinfection than washing with standard chemicals where water temperature is used for sanitising.  Chlorine based detergents also offer potential for energy saving.

Published January 2020 / Re-branded June 2020

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Guidance Document No 27 - Chemical Disinfection

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Relating to Safe Rinse Temperatures in Commercial Dishwashers

Equipment

Technical Guidance Document #016

This document has been prepared following several members encountering problems with Environmental Health Officers reporting that the rinse temperatures of commercial dishwashers did not meet the requirements of the Food Standards Agency.

Issued December 2017 / Re-branded June 2020

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Guidance Document No 16 - Rinse temperatures on dishwashing machines

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Water Problems Due to Chlorides on Direct Injection (boiler-less) Combi Ovens

Equipment

Technical Guidance Document #015

The production of this document has been prompted following several instances of members experiencing serious problems with the corrosion of the interiors of boiler-less (direct water injection) combi ovens due to the chemical reaction from chlorides in the water supply.

Issued August 2017 / Re-branded June 2020

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Guidance Document No 15 - Water Problems Due to Chlorides

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Pressure Vessels

Equipment

Technical Guidance Document #012

From the feedback following the seminar on Pressure Systems at the 2015 Technical Conference it was clear that many members are not aware of the implications of the Pressure Systems Safety Regulations 2000 in relation to catering equipment. The purpose of this document is to give guidance to members when selling, installing or maintaining this type of equipment.

Published April 2016 / Re-branded June 2020

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Guidance Document No 12 - Pressure Vessels

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Testing Override Thermostats on Fryers

Equipment

Technical Guidance Document #007

The ceda Technical Steering Group has been concerned for some time about some insurance companies insisting that override thermostats on commercial fryers should be regularly checked for correct function.

Published August 2014 / Re-branded June 2020

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Guidance Document No 7 - Testing Override Thermostats on Fryers

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