The Hidden Dangers We Address

Commercial kitchens face risks that go far beyond what meets the eye:

• Improper chemical use – leaving residues that contaminate food and harm workers.

• Harmful bacteria – such as Salmonella, E. coli, and Listeria, which thrive in unsanitary spaces.

• Mold and fungi – growing in damp, hidden areas, threatening respiratory health and food safety.

• Grease buildup – a leading fire hazard and a magnet for bacteria and contaminants.

Through NCKCA’s comprehensive training and certification, professionals gain the skills to identify, eliminate, and prevent these dangers — keeping kitchens clean, safe, and compliant.