Cleaning Food Service Kitchen Floors

I recently did a web search about cleaning food service kitchen floors and I can honestly say that most of the articles I read have it wrong.

They talk about fluff without substance, and I advise you to do the research yourself. Nobody is going to get out half of the equipment that is recommended because the restaurant can’t afford it or it does not have the time.

The best time to clean the floors is when there has been a spill and at the end of the shift, at night.

When there has been a spill, you should clean immediately by wiping up the mess than using a clean mop with a solution. Of course, all precautions should be used including putting out a sign and advising the other staff that you’re in the process of cleaning the floor. If you have a fan nearby this can help with the drying of the floor that can possibly help.

Okay, now it comes down to cleaning the floor at night. It is usually the last thing done before everyone goes home. Since most employees are now tired and the manager has a date, the process is rushed and not handled properly.

The first thing I advise and that which is the most important is to match up your cleaning chemical to the type of floor you have. If you are unsure, then ask for assistance from a chemical specialist. To just get a chemical that says “floor cleaner” might be a mistake.

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For instance, is the floor vinyl or ceramic? What kind of soils are you trying to remove? Can the chemical assist with anti-slip properties to reduce slips and falls? All of these questions need to be taken into account before the process begins.

The nightly cleaning should be done with a clean solution and a clean mop. Soiled mops and buckets are breeding grounds for bacteria and other germs. Using grimy mops and buckets will spread germs across your foodservice floor. If you have floor drains that work properly, I then recommend a deck brush and squeegee. Depending on the size of the kitchen, you may need to change your solution after doing the heaviest soiled areas first.

At the end of the shift, I would then have my employee remove the mop head from the mop, since that forces the following person to use a new mop head the next day. The mop bucket should be emptied and cleaned. Of course, all the tools should be cleaned, including the area that stores them.

I would then set up a program on your slowest nights of the week to do a deep scrubbing. That might involve moving some equipment and getting other equipment involved. Some people use power scrubbers or power washers occasionally, and you can usually rent these if you do not own one.

Besides proper sanitation needs in food service, slips and falls are still the number-one accident which happens in foodservice. A good floor care program can assist with the reduction of employee injuries and missing shifts. Thanks for reading (Cleaning Food Service Kitchen Floors), For more updates, keep visiting.