1. Cleaning Cafeterias, Kitchens and Break Rooms
Where “Food” Is Involved

2. “Food Area Concerns” Basic sanitation requirements… Odor control
Bacteria control
Insect control
Rodent control

3. 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

4. Two Area Types Food preparation areas Food consumption 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

5. 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

6. 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.

7. Kitchen Maintenance Routine maintenance Interim 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

8. Daily Kitchen Clean-Up
Sweep the floor
“Spot sweep” during preparation as much as possible
Prevent soil being walked-into grout, etc.

9. Daily Kitchen Clean-Up
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

10. Daily Kitchen Clean-Up
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)

11. Daily Kitchen Clean-Up
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
Clean under kitchen equipment – wall-to-wall
Don’t damp mop walk-in freezers with water

12. Additional Routine Tasks
High dusting
A/C registers and return grilles, lights, etc.
Appliance tops
Roll-up door covers

13. Interim Procedures
The more thoroughly you perform daily cleaning tasks, the less frequently interim procedures will be necessary…

14. Interim Procedures Light fixtures Appliance tops
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)

15. 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

16. Interim Procedures Clean hood screens Clean hood interior
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

17. Interim Procedures If using auto scrubber daily Double scrub
Use deck brush around edges & under
Wet-vac where the scrubber won’t reach
Rinse

18. 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

19. 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

20. 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

21. Renovation Finished floors Unfinished / uneven 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

22. 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

23. 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

24. Dining Rooms Tables Chairs Floors Where do soils hide? Walls
Serving Lines
Rails
Windows
Doors
Garbage Cans
Where do soils hide?
What does it take to remove the soils?

25. Daily Dining Room Clean-Up
Empty garbage
Clean inside & outside of cans
Let dry
Reline

26. Daily Dining Room Clean-Up
Wipe Tables
Top
Side Edges
Folding Edges
Seating

27. Daily Dining Room Clean-Up
Wipe Chairs
Seats
Backs
Wherever hands touch

28. Daily Dining Room Clean-Up
Spot clean
Walls
Windows
Doors
Glass
Handles
Where hands touch
Hand rails
Serving line fronts

29. Daily Dining Room Clean-Up
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

30. 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

31. 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

32. Renovation Refinish finished floors Extract carpeting Scrub & recoat
Strip & refinish
Extract carpeting
as necessary

33. Break Rooms Same as dining rooms, only smaller Additionally, may have
Sinks ( soap & paper towel dispensers)
Counters
Micro-waves
Refrigerators
Telephone

34. Daily Break Room Cleaning
We’ve already covered most items…
Disinfect telephones
Wipe counters & disinfect sinks daily
Check soap & towels

35. 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

36. Break Rooms Refrigerators Wipe door handles, front and sides daily
Clean inside weekly
Disinfectant, followed by clear water rinse
Wipe dry

37. Break Rooms Refrigerators Obtain permission
Post a sign stating clearly when cleaning will take place

38. 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

39. 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

40. Cleaning Cafeterias, Kitchens and Break Rooms
Are there any
Questions?

41. Quiz
(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 to
Keeping grease traps and floor drains clean will help control .
The biggest challenge to kitchen cleaning is .

42. Quiz “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.

43. Answers
(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 .

44. Answers “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.

45. Cleaning Cafeterias, Kitchens and Break Rooms
Thank you for your participation.