Presentation on theme: "Cleaning Cafeterias, Kitchens and Break Rooms"— Presentation transcript:
1Cleaning Cafeterias, Kitchens and Break Rooms Where “Food” Is Involved
2“Food Area Concerns” Basic sanitation requirements… Odor control Bacteria controlInsect controlRodent control
3The Problem Food particles allowed to remain… On the floorUnder countersIn cornersIn/on / under kitchen matsIn drainsIn containersGarbage cans not emptied or washedFood attracts vermin; vermin carry diseasesRotting food produces odors
4Two Area Types Food preparation areas Food consumption areas Kitchens & serving linesCafeteriaHome-economics roomsSnack barsBreak rooms (refrigerators & microwaves)Food consumption areasDining roomsPatiosEverywhere else in the buildingParties & potlucks
5Cleaning Products For A product to be “food safe” No colorNo fragranceDegreaser vs. StripperBoth highly alkalineStripper formulated for floor finishesDegreaser formulated for grease & oilAcid cleanerMust rinse thoroughly
6Kitchen Clean-UpFood service workers usually clean the “food contact surfaces”Custodians usually clean the ceilings, walls, floors & hoodsNote: there are many types of vent hoods, some with automatic cleaning systems, many have screens or filters. Follow manufacturers recommended cleaning procedures.Note: most food service workers are pretty good about “cleaning as they work” or calling for spill clean-ups as they happen.
7Kitchen Maintenance Routine maintenance Interim maintenance Daily, weekly, monthly scheduleInterim maintenanceTo return specific parts of the area to “clean” (catch-up)To keep the area from getting out of controlRenovative maintenanceA.K.A. – “Top-down” cleaningTo return the entire area to “clean”You can renovate parts of the area
8Daily Kitchen Clean-Up Sweep the floor“Spot sweep” during preparation as much as possiblePrevent soil being walked-into grout, etc.
9Daily Kitchen Clean-Up Broom vs. Dust mop…Sweep the floor under counters, tables, appliances – all the way to the wallsDon’t spread fryer oils with the broom
10Daily Kitchen Clean-Up Wipe the hood exteriorClean interior per mfg. InstructionsWipe appliance fronts & sidesReach-in glassWipe the wallsIn the immediate vicinity of fryers & grillsSpot clean as necessaryClean anti-fatigue/anti-slip matsDegreaser & hot waterBrush & hose (outside)
11Daily Kitchen Clean-Up Damp mop or auto-scrub the floorMopping – change water frequentlyUse heavy-duty cleaner or degreaserUse a deck brush to maintain groutDon’t let it build up – stay ahead of itAuto-scrubbingUse brushes on uneven surfaces; red pads on finished floorsClean under kitchen equipment – wall-to-wallDon’t damp mop walk-in freezers with water
12Additional Routine Tasks High dustingA/C registers and return grilles, lights, etc.Appliance topsRoll-up door covers
13Interim ProceduresThe more thoroughly you perform daily cleaning tasks, the less frequently interim procedures will be necessary…
14Interim Procedures Light fixtures Appliance tops Degrease diffusers (exterior)Appliance topsDegreaseMany commercial reach-in refrigerators have mechanical equipment on top of the box; keep air circulation openings free of accumulated dust (bound by grease)
15Interim Procedures Wipe walls top to bottom If a small section is done daily – as part of daily routine, this won’t be a projectAcid clean mineral deposits and rinse thoroughlySinksSteam tablesDishwashersFloor Drains
16Interim Procedures Clean hood screens Clean hood interior Spray with degreaser, blast clean with hot water & hose pressure – or; need dwell time for chemicals to workSoak them while doing other tasks, then rinseClean hood interiorEven the best automatic cleaning systems miss some corners and edgesClean above the screensResidual oils, dust, cleaning product residues
17Interim Procedures If using auto scrubber daily Double scrub Use deck brush around edges & underWet-vac where the scrubber won’t reachRinse
18Interim Procedures If daily damp mopping (no auto-scrubber available)… Uneven, unfinished floors – use a floor machine with a brush and heavy-duty cleaner or degreaserScrub the floor to remove residual oilsPick up with a wet-vacRinse twiceUse a deck brush in corners and areas the floor machine can’t reach
19Interim Procedures Finished floors – scrub & recoat Use a floor machine (buffer) & A blue padUse heavy-duty cleaner or degreaserGive floor a quick top-scrubWet vac up, 2 – 3 clear-water rinses – let dryApply 2 coats floor finishFinished floors – gloss restorationApply mop-on restorer & burnish or spray-burnish with spray-on restorer
20Renovation Top-down cleaning Clean lights – inside & outClean ceiling panelsAll ceiling fixturesClean hoods inside & outClean roof capsWipe down all walls; walk-in fronts & doorsWipe down all appliance tops, fronts, sides and backs if possible
21Renovation Finished floors Unfinished / uneven floors Strip & refinishUnfinished / uneven floorsScrub with floor machine & brushDegreaser or heavy-duty cleanerWet-vac upRinse twiceUse A deck brush where necessary
22Freezer CleaningDo not mop or scrub running freezers (walls, racks or floors) with water-dilutable cleaning productsTurn freezer off, let come to “room temperature”, then clean & scrub walls, racks, & floorsAllow to dry with the door open for 24 – 48 hours before turning the freezer back onIf you must clean freezers while running use a methanol-based freezer cleaning productWon’t freeze
23About Floor Drains & Grease Traps Floor drains with removable grates (large ones in front of steam cookers) should be cleaned daily to remove food particlesEnzymatic cleaners (liquid trap-shooter or liquid enzyme II), especially with automatic metering system, will help keep grease traps and floor drains from clogging and will help control odors
24Dining Rooms Tables Chairs Floors Where do soils hide? Walls Serving LinesRailsWindowsDoorsGarbage CansWhere do soils hide?What does it take to remove the soils?
29Daily Dining Room Clean-Up FloorsSweepDamp mopChange water frequentlyAuto scrubberFinished floorsWith white or red padUnfinished or uneven floorsWith brushVacuum carpeting & walk-off mattingSpot-clean spills
30Interim Maintenance Clean ceiling vents Clean lights Wash windows – both sidesWash wallsWash railsWash serving line frontsWash doorsWipe table & chair legsRemove gum from undersides
31Interim Maintenance Floors Finished floors Restore gloss Mop-on & burnish or spray-burnishUnfinished or uneven floorsNo auto scrubberScrub with floor machine & brushWet-vac solutionDamp mop rinseWith auto scrubberDouble scrubExtract traffic lanesWalk-off matting
35Break Rooms Micro-wave ovens Daily Wipe down outside Weekly Clean insideZap a wad of moistened (w/ water) paper towels for 30 seconds to one minute – wipe down inside – repeat if necessary – wipe away streaks
36Break Rooms Refrigerators Wipe door handles, front and sides daily Clean inside weeklyDisinfectant, followed by clear water rinseWipe dry
37Break Rooms Refrigerators Obtain permission Post a sign stating clearly when cleaning will take place
38Break Rooms Refrigerators Clean inside weeklyDiscard left-oversRemove condiment containersWipe down all interior surfaces – including racks with disinfectant/cleanerMust be followed by clear water rinseWipe dry to prevent mildewReplace retained itemsNote: if you post the sign, you must follow through – if you only clean it once in a while, you’ll surprise people when you throw away something they wanted
39Food Area Cleaning Rules No food particles left overnightTablesChairsWallsFloorsNo trash left – wash the cans dailyThoroughly clean your tools & equipmentBrooms & dustpansMops & bucketsAuto-scrubbers
40Cleaning Cafeterias, Kitchens and Break Rooms Are there anyQuestions?
41Quiz(T/F) food attracts vermin. If you remove the source, you remove the problem.(T/F) staying on-top of the area makes cleaning quicker and easier.The final task of the day is toKeeping grease traps and floor drains clean will help control .The biggest challenge to kitchen cleaning is .
42Quiz “Food Safe” cleaners have no or . (T/F) Cleaning “Food Areas” is basically the same as cleaning most other areas – just paying more attention to details and using different products.(T/F) Use disinfectant cleaners to clean everything in “Food Areas” to control germs.When using a non-”food-safe” cleaning product, you must follow with(T/F) Use very hot water to clean running freezers.
43Answers(T) Food attracts vermin. If you remove the source, you remove the problem.(T) Staying on-top of the area makes cleaning quicker and easier.The final task of the day is to clean your equipment .Keeping Grease Traps and Floor Drains clean will help control odors .The biggest challenge to kitchen cleaning is grease or cooking oils .
44Answers “Food Safe” cleaners have no color or fragrance. (T) Cleaning “Food Areas” is basically the same as cleaning most other areas – just paying more attention to details and using different products.(F) Use disinfectant cleaners to clean everything in “Food Areas” to control germs.When using a non-”food-safe” cleaning product, you must follow with a clean (potable) water rinse.(F) Use very hot water to clean running freezers.
45Cleaning Cafeterias, Kitchens and Break Rooms Thank you for your participation.