How to select commercial cleaning chemical suppliers, understand the five product categories every restaurant needs, and manage chemical procurement safely and cost-effectively.
How to meet NFPA 96 exhaust cleaning requirements, what professional service costs, and how to build a maintenance program that prevents grease fires.
How to implement an integrated pest management program in a commercial kitchen, with specific protocols for prevention, monitoring, and treatment that minimize chemical use near food.
What the International Plumbing Code requires for grease traps and interceptors, how the cleaning cycle works, what documentation you must keep, and the prohibited practices that lead to fines.