[en-GB]How to clean a commercial kitchen

Foodservice

Here are some instructions on how to professionally clean hard surfaces, non-carpeted floors, and bins.

How to clean a commercial kitchen | P&G Professional

A spotless commercial kitchen is extremely important for health & safety reasons. With regular maintenance, commercial cleaning does not have to be a particularly difficult or time-consuming task. The best approach to professionally cleaning a commercial kitchen is to divide the job into a series of smaller tasks. Here are some instructions on how to professionally clean hard surfaces, non-carpeted floors, and bins.
What you will need:
 

- A mop & bucket
- A broom
- A Dustpan & brush
- Paper towels or clean, lint-free towels/microfibre cloths
- Non-abrasive scrubbing pad
- Non-food contact brush or scouring pad
- A multi-purpose cleaner, such as Flash Professional Disinfecting Multi-Purpose Cleaner
- A floor cleaner, such as Flash
- Rubber gloves

 

## Cleaning Hard Surfaces

- Set any storage items to the side.
- Remove loose debris from the surface, and discard into a bin.
- Holding the bottle about eight to 12 inches away from the surface to avoid over-spray, spray Flash Professional Disinfecting Multi-Purpose Cleaner onto the area to be cleaned.

 

## Tips:

- If customers are nearby, spray in a direction that is away from them, or spray directly onto a clean towel or paper towel.
- Clean a small area at a time so the cleaner does not streak. If streaking occurs, use less product and/or allow to air dry. (Dry buffing is not required).
- To properly disinfect, allow the surface to remain wet for ten minutes.
- When the surface is dry, replace any items generally stored on the surface.
- If used, remove and discard disposable gloves.
- Wash your hands before returning to work.

A spotless commercial kitchen is extr

full Bleed

[en-GB]How to clean a commercial kitchen 1 

## Cleaning Non-Carpet Flooring

- Sweep the floor first.
- Mop the floor with a hot soapy-water solution. For example, use one ounce of Flash per gallon of water.
- Mop the floor a second time with a fresh bucket of plain hot water to clean up any excess soap.

 

## Disinfect

- For safety purposes, put out a wet floor sign in the area which is to be mopped.
- Fill a four-gallon mop bucket to the fill line with warm water.
- For water hardness up to 250 ppm, add two ounces of Flash per gallon of water; for water hardness up to 400 ppm, add three ounces per gallon of water. (Note: Change the mop bucket solution when it becomes dirty and after every use.)
- Place the mop in the solution and wet thoroughly.
- Lightly twist the mop in the wringer, leaving enough solution in the mop to thoroughly wet the floor. (Note: The surface must remain wet for ten minutes in order to disinfect.)
- Starting at the farthest point from the door, mop a ten foot by ten foot area.
- Move to the next area, working towards the doorway and repeat Steps four through seven.
- To disinfect heavily soiled surfaces, repeat Steps four through seven. Allow surface to air dry.
- Remove wet floor sign only when the surface is thoroughly dry.
 

## Cleaning Out Bins

- Remove the bin bag from each bin.
- Make sure no liquid drips onto the floor, dispose of the bin bags properly, recycling if possible.
- Using Flash, scrub the containers both on the inside and on the outside with a non-food contact brush or scouring pad.
- Rinse with water.
- Empty the dirty water.
- Allow the containers to air-dry.
- Place new bin bags in the containers.
- Place containers back into their proper locations.