10.4 Facility Cleaning

Beyond cleaning dishes and food-contact equipment, managers must ensure the entire facility—floors, walls, ceilings, and non-food-contact surfaces—is cleaned regularly. A clean facility is a safe facility.

Master Cleaning Schedule

Every food service operation must have a written master cleaning schedule that outlines:

• What needs to be cleaned (specific areas, equipment, surfaces)
• Who is responsible (assign to specific staff members)
• When it should be cleaned (daily, weekly, monthly; before/after certain tasks)
• How to clean it (specific procedure, chemicals, equipment)

Benefits of a Master Cleaning Schedule:

• Ensures nothing is forgotten or overlooked
• Creates accountability (staff know what they're responsible for)
• Prevents cross-contamination between areas
• Provides documentation for health inspectors
• Helps train new employees

Contents of a Cleaning Schedule:

Example Schedule Entry:

Item: Kitchen Floor
Frequency: After each meal service, end of shift
Person: Closing prep cook
Procedure:
  1. Sweep thoroughly
  2. Spray with damp mop and approved floor cleaner
  3. Mop in overlapping strokes
  4. Rinse if required
  5. Ensure floor is dry before next service
Verification: Staff initials and date

Daily Cleaning Tasks

Daily cleaning tasks maintain basic sanitation and prevent accumulation of dirt and grease.

Daily tasks typically include:

• Trash removal - Overflowing trash becomes a pest hazard; remove when full
• Floor sweeping and mopping - Before and after each meal service
• Equipment wipe-down - Mop handles, refrigerator doors, prep tables (non-food surfaces)
• Restroom cleaning - After each shift; refill soap and towels
• Drain cleaning - Prevent clogs and odors
• Sink drain cleaning - Especially three-compartment sink drains
• Equipment exterior - Wipe down stoves, ovens, prep equipment
• Shelving and storage areas - Remove spills immediately

Daily Frequency:

• Before opening (prep for first service)
• During service (spot-cleaning as needed)
• After service (thorough cleaning)
• End of shift (final check before closing)

Weekly Cleaning Tasks

Weekly tasks address items that accumulate dirt over several days.

Weekly tasks typically include:

• Refrigerator cleaning - Interior shelves, walls, gaskets
• Freezer cleaning and defrosting - Remove ice buildup
• Equipment vents and filters - Grease trap cleaning
• Wall washing - Kitchen walls, prep area walls
• Equipment deep-clean - Grease hood, filters, burners
• Storage area cleaning - Check for pests, clean shelves
• Door handles and buttons - High-touch surfaces

Frequency: Once per week, usually on a set day (e.g., Sunday evening or Monday morning)

Monthly Cleaning Tasks

Monthly tasks address items that don't need frequent cleaning but require periodic deep-cleaning.

Monthly tasks typically include:

• Ceiling cleaning - Remove dust, cobwebs, ventilation issues
• Wall deep-clean - Scrub any mold or discoloration
• Light fixtures - Clean to maintain brightness
• Air vents and fans - Remove accumulated dust
• Grease trap emptying - Prevent grease buildup and backups
• Equipment maintenance - Professional cleaning if needed
• Pest control inspection - Check for signs of pests
• Chemical storage area - Organize and check for leaks

Frequency: Once per month, often on a specific date (e.g., the first Saturday of each month)

Seasonal or As-Needed Tasks:

• Carpet shampooing
• Window washing (interior and exterior)
• Professional equipment cleaning/service
• Upholstery cleaning
• HVAC filter replacement

Cleaning and Contamination Risk Reduction

Important Rule: Schedule major cleaning during times when food contamination risk is minimized.

This means:

• NOT during food preparation - Cleaning products can contaminate food
• NOT during service - High-risk of spreading pathogens
• Best times: Early morning before opening, late evening after closing, or designated slow periods

Procedure:

1. Remove all food from the area being cleaned
2. Clean and sanitize thoroughly
3. Verify the area is dry and safe
4. Allow proper ventilation of any fumes
5. Only then resume food preparation in that area

Proper Tool Storage and Maintenance

Cleaning tools and supplies must be stored safely:

• Separate area - Store away from food and food-prep areas
• Original containers - Keep cleaning chemicals in labeled, manufacturer containers
• Organized storage - Tools (mops, brooms, sponges) organized by use area
• Dry storage - Mops and brushes stored to dry (prevents mold and odors)
• Under sink storage - NEVER store under prep sinks or food-service sinks

Tool Care:

• Wash hands after handling cleaning tools
• Clean tools regularly - Dirty mop spreads bacteria
• Replace worn tools - Frayed mops are less effective
• Sanitize mops - Wash and sanitize mop buckets, mop heads
• Air-dry completely - Prevent mold growth in damp tools

Disposal of mop water:

• NEVER dump mop water in food-prep sinks (cross-contamination risk)
• NEVER dump in toilet (may cause clogs, spreading pathogens)
• Use appropriate drain or designated mop sink

Non-Food-Contact Surface Cleaning

Non-food-contact surfaces are equipment or surfaces that don't directly touch food but can accumulate dirt and provide harborage for pests and pathogens.

Examples of non-food-contact surfaces:

• Equipment exteriors (oven doors, refrigerator sides)
• Floor
• Walls
• Ceilings
• Shelving (empty shelves)
• Light fixtures
• Vents and ducts

Requirements:

• Clean with appropriate cleaner
• Prevent buildup of dust, grease, and debris
• Prevent pest harborage (rodents and insects hide in dirty areas)
• May not require sanitizer (cleaning alone is sufficient)
• Frequency depends on use and contamination risk

Floors are particularly important:

• Sweep or vacuum first to remove loose debris
• Mop with approved floor cleaner
• Rinse if product requires it
• Ensure floor dries completely before reopening area
• High-traffic areas need daily cleaning

Biohazard Cleanup Procedures

Biohazards are bodily fluids or waste that could contain pathogens. These require special cleanup procedures.

Common biohazard situations:

• Vomit (may contain Norovirus, hepatitis A)
• Feces or diarrhea (may contain E. coli, Salmonella, Cryptosporidium)
• Blood or other bodily fluids
• Pest droppings (urine or feces)

Cleanup Procedures for Vomit or Diarrhea:

1. Contain - Prevent spread to other areas

   • Isolate area with wet floor signs
   • Keep staff and customers away
   • Identify the person affected (may be contagious)

2. Notify management immediately

   • Manager determines if person is ill
   • Assess contamination extent

3. Remove contaminated items

   • Dispose of contaminated food and single-use items
   • Remove any equipment that was touched

4. Clean the area thoroughly

   • Remove visible contamination with paper towels
   • Spray with approved disinfectant
   • Allow appropriate contact time per product label
   • Wipe clean and rinse if needed

5. Dispose of materials safely

   • Place contaminated materials in sealed, leak-proof bag
   • Follow local regulations for biohazard disposal
   • Double-bag if outer bag is contaminated

6. Monitor the person

   • Person must not work if still experiencing symptoms
   • Refer to exclusion policies in Chapter 4

Creating a Culture of Cleanliness

Managers must:

• Lead by example (keep your own area clean)
• Train staff on cleaning procedures
• Verify that tasks are completed correctly
• Recognize and reward good cleaning habits
• Address poor cleanliness immediately
• Schedule regular cleaning audits

Staff must:

• Understand WHY cleanliness matters (pathogen prevention)
• Follow the cleaning schedule
• Report broken or ineffective equipment
• Immediately clean spills and contamination
• Ask questions if unsure about procedures
• Take pride in a clean facility

Remember: A visibly clean facility is more likely to be microbiologically safe.