When an audit finds a hygiene problem, the response is usually to clean harder. But in a kitchen that has been fabricated badly, no amount of cleaning effort will fix the finding, because the surface cannot be reached in the first place.
These are the five details that turn into audit findings, all of which are decided long before anyone picks up a cloth.
1. Square internal corners
A square welded corner in a sink bowl or a bench return collects residue that a cloth cannot reach. Coved corners with a proper radius can be wiped clean in one pass.
This costs a little more to fabricate and pays for itself the first time the kitchen is audited.
2. Equipment sitting on the floor
Anything resting directly on the floor creates a permanent dirt trap along its whole perimeter. Adjustable feet with a clear gap of at least 150 mm let the floor be cleaned under the unit — or the unit be sealed to the floor deliberately, which is the other acceptable answer.
3. Unground welds
A weld bead left proud has a porous, irregular surface that holds soil and resists cleaning. Welds on food-contact and splash surfaces should be ground back and polished to match the surrounding finish.
4. Bolted fittings in wet areas
Every bolt head, nut and washer in a wet area is a crevice. Where hygiene matters, joints should be welded, and where a fitting must be removable it should be designed to come off completely for cleaning.
5. Gaps behind and between units
A 20 mm gap between two benches is unreachable and inevitable in a kitchen assembled from mismatched catalogue items. Units made to the run and joined properly eliminate it.
