cleaning cafeterias, kitchens and break rooms where “food” is involved

Cleaning Cafeterias, Kitchens and Break Rooms

Where “Food” Is Involved

“Food Area Concerns”

• Basic sanitation requirements…– Odor control

– Bacteria control

– Insect control

– Rodent control

The Problem

• Food particles allowed to remain… – On the floor

• Under counters• In corners• In/on / under kitchen mats• In drains

– In containers• Garbage cans not emptied or washed

• Food attracts vermin; vermin carry diseases• Rotting food produces odors

Two Area Types

• Food preparation areas– Kitchens & serving lines

• Cafeteria• Home-economics rooms

– Snack bars– Break rooms (refrigerators & microwaves)

• Food consumption areas– Dining rooms– Patios– Everywhere else in the building

• Parties & potlucks

Cleaning Products

• For A product to be “food safe”– No color

– No fragrance

• Degreaser vs. Stripper– Both highly alkaline

– Stripper formulated for floor finishes

– Degreaser formulated for grease & oil

• Acid cleaner– Must rinse thoroughly

Kitchen Clean-Up• Food service workers usually clean the “food contact

surfaces”• Custodians usually clean the ceilings, walls, floors &

hoods• Note: 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.

Kitchen Maintenance

• Routine maintenance– Daily, weekly, monthly schedule

• Interim maintenance– To return specific parts of the area to “clean” (catch-up)– To keep the area from getting out of control

• Renovative maintenance– A.K.A. – “Top-down” cleaning– To return the entire area to “clean”

• You can renovate parts of the area

Daily Kitchen Clean-Up

• Sweep the floor– “Spot sweep” during preparation as much as possible

• Prevent soil being walked-into grout, etc.


• Broom vs. Dust mop…– Sweep the floor under counters, tables, appliances – all the way to the

walls

– Don’t spread fryer oils with the broom


• Wipe the hood exterior– Clean interior per mfg. Instructions

• Wipe appliance fronts & sides– Reach-in glass

• Wipe the walls– In the immediate vicinity of fryers & grills– Spot clean as necessary

• Clean anti-fatigue/anti-slip mats– Degreaser & hot water– Brush & hose (outside)


• Damp mop or auto-scrub the floor– Mopping – change water frequently

• Use heavy-duty cleaner or degreaser• Use a deck brush to maintain grout

– Don’t let it build up – stay ahead of it– Auto-scrubbing

• Use brushes on uneven surfaces; red pads on finished floors• Use heavy-duty cleaner or degreaser

• Clean under kitchen equipment – wall-to-wall• Don’t damp mop walk-in freezers with water

Additional Routine Tasks

• High dusting– A/C registers and return grilles, lights, etc.

– Appliance tops

– Roll-up door covers

Interim Procedures

• The more thoroughly you perform daily cleaning tasks, the less frequently interim procedures will be necessary…

Interim Procedures

• Light fixtures– Degrease diffusers (exterior)

• Appliance tops– Degrease

– Many commercial reach-in refrigerators have mechanical equipment on top of the box; keep air circulation openings free of accumulated dust (bound by grease)

Interim Procedures

• Wipe walls top to bottom– If a small section is done daily – as part of daily routine, this won’t be a

project

• Acid clean mineral deposits and rinse thoroughly– Sinks

– Steam tables

– Dishwashers

– Floor Drains

Interim Procedures

• Clean hood screens– Spray with degreaser, blast clean with hot water & hose pressure –

or; need dwell time for chemicals to work– Soak them while doing other tasks, then rinse

• Clean hood interior– Even the best automatic cleaning systems miss some corners and

edges– Clean above the screens

• Residual oils, dust, cleaning product residues

Interim Procedures

• If using auto scrubber daily– Double scrub– Use deck brush around edges & under

• Wet-vac where the scrubber won’t reach– Rinse

Interim Procedures

• If daily damp mopping (no auto-scrubber available)…– Uneven, unfinished floors – use a floor machine with a brush and

heavy-duty cleaner or degreaser• Scrub the floor to remove residual oils• Pick up with a wet-vac• Rinse twice

– Use a deck brush in corners and areas the floor machine can’t reach

Interim Procedures

• Finished floors – scrub & recoat– Use a floor machine (buffer) & A blue pad

– Use heavy-duty cleaner or degreaser

– Give floor a quick top-scrub

– Wet vac up, 2 – 3 clear-water rinses – let dry

– Apply 2 coats floor finish

• Finished floors – gloss restoration– Apply mop-on restorer & burnish or spray-burnish with spray-on restorer

Renovation

• Top-down cleaning– Clean lights – inside & out

– Clean ceiling panels

– All ceiling fixtures

– Clean hoods inside & out

• Clean roof caps

• Wipe down all walls; walk-in fronts & doors• Wipe down all appliance tops, fronts, sides and backs if

possible

Renovation

• Finished floors– Strip & refinish

• Unfinished / uneven floors• Scrub with floor machine & brush

– Degreaser or heavy-duty cleaner– Wet-vac up– Rinse twice– Use A deck brush where necessary

Freezer Cleaning

• Do not mop or scrub running freezers (walls, racks or floors) with water-dilutable cleaning products– Turn freezer off, let come to “room temperature”, then clean & scrub

walls, racks, & floors– Allow to dry with the door open for 24 – 48 hours before turning the

freezer back on

• If you must clean freezers while running use a methanol-based freezer cleaning product– Won’t freeze

About Floor Drains & Grease Traps

• Floor drains with removable grates (large ones in front of steam cookers) should be cleaned daily to remove food particles

• Enzymatic 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

Dining Rooms

• Tables• Chairs• Floors• Walls• Serving Lines• Rails• Windows• Doors• Garbage Cans

• Where do soils hide?• What does it take to

remove the soils?

Daily Dining Room Clean-Up

• Empty garbage– Clean inside & outside of cans

– Let dry

– Reline


• Wipe Tables– Top

– Side Edges

– Folding Edges

– Seating


• Wipe Chairs– Seats

– Backs

– Wherever hands touch


• Spot clean– Walls– Windows– Doors

• Glass• Handles• Where hands touch

– Hand rails– Serving line fronts


• Floors– Sweep– Damp mop

• Change water frequently– Auto scrubber

• Finished floors– With white or red pad

• Unfinished or uneven floors– With brush

– Vacuum carpeting & walk-off matting• Spot-clean spills

Interim Maintenance

• Clean ceiling vents• Clean lights• Wash windows – both sides• Wash walls• Wash rails• Wash serving line fronts• Wash doors• Wipe table & chair legs

– Remove gum from undersides

Interim Maintenance• Floors

– Finished floors• Restore gloss

– Mop-on & burnish or spray-burnish– Unfinished or uneven floors

• No auto scrubber– Scrub with floor machine & brush– Wet-vac solution– Damp mop rinse

• With auto scrubber– Double scrub

– Extract traffic lanes• Walk-off matting

Renovation

• Refinish finished floors– Scrub & recoat – Strip & refinish

• Extract carpeting

as necessary

Break Rooms

• Same as dining rooms, only smaller• Additionally, may have

– Sinks ( soap & paper towel dispensers)

– Counters

– Micro-waves

– Refrigerators

– Telephone

Daily Break Room Cleaning

• We’ve already covered most items…– Disinfect telephones

– Wipe counters & disinfect sinks daily

• Check soap & towels

Break Rooms

• Micro-wave ovens– Daily

• Wipe down outside

– Weekly

• Clean inside

– Zap a wad of moistened (w/ water) paper towels for 30 seconds to one minute – wipe down inside – repeat if necessary – wipe away streaks

Break Rooms

• Refrigerators– Wipe door handles, front and sides daily

– Clean inside weekly

• Disinfectant, followed by clear water rinse

• Wipe dry

Break Rooms

• Refrigerators– Obtain permission

– Post a sign stating clearly when cleaning will take place

Break Rooms

• Refrigerators– Clean inside weekly

• Discard left-overs• Remove condiment containers• Wipe down all interior surfaces – including racks with

disinfectant/cleaner – Must be followed by clear water rinse

• Wipe dry to prevent mildew• Replace retained items

• Note: 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

Food Area Cleaning Rules

• No food particles left overnight– Tables – Chairs– Walls– Floors

• No trash left – wash the cans daily• Thoroughly clean your tools & equipment

– Brooms & dustpans– Mops & buckets– Auto-scrubbers


Are there any

Questions?

Quiz

1. (T/F) food attracts vermin. If you remove the source, you remove the problem.

2. (T/F) staying on-top of the area makes cleaning quicker and easier.

3. The final task of the day is to .

4. Keeping grease traps and floor drains clean will help control .

5. The biggest challenge to kitchen cleaning is .

Quiz

6. “Food Safe” cleaners have no or .

7. (T/F) Cleaning “Food Areas” is basically the same as cleaning most other areas – just paying more attention to details and using different products.

8. (T/F) Use disinfectant cleaners to clean everything in “Food Areas” to control germs.

9. When using a non-”food-safe” cleaning product, you must follow with .

10. (T/F) Use very hot water to clean running freezers.

Answers

1. (T) Food attracts vermin. If you remove the source, you remove the problem.

2. (T) Staying on-top of the area makes cleaning quicker and easier.

3. The final task of the day is to clean your equipment .4. Keeping Grease Traps and Floor Drains clean will help

control odors .5. The biggest challenge to kitchen cleaning is grease or

cooking oils .

Answers

6. “Food Safe” cleaners have no color or fragrance.7. (T) Cleaning “Food Areas” is basically the same as

cleaning most other areas – just paying more attention to details and using different products.

8. (F) Use disinfectant cleaners to clean everything in “Food Areas” to control germs.

9. When using a non-”food-safe” cleaning product, you must follow with a clean (potable) water rinse.

10. (F) Use very hot water to clean running freezers.


Thank you for your participation.

cleaning cafeterias, kitchens and break rooms where “food” is involved

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