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Maintaining a kitchen without compromising hygiene

June 26th, 2013 Category: Building Management Educational Establishments Office Cleaning

Of all the places in an office or school, the kitchen is an area which requires the most attention when it comes to cleaning.

Cleaning and hygiene should never be compromised in a food preparation area, but it can be hard to maintain scrupulous standards in a kitchen where staff are habitually rushed off their feet. The European Cleaning Journal has recently canvassed the opinions of several cleaning companies to see what they advise they give when it comes to keeping a company or school kitchen clean.

The first recommendation is that kitchen cleaning chores should be a responsibility bestowed upon everyone, whether a member of the cleaning team, a teacher, the manager or part of the general workforce. Considering that we all will use the kitchen at some point in the day, there should be a collective responsibility to leave surfaces tidy after use and ensure that all cleaning utensils are properly washed and stored away.

In order to support this goal, cleaning equipment and products should be kept easily within reach. Whether it is a machine, a chemical solution, a hand soap or a wipe – the required products should be both easy to use and quick to take effect.

But kitchen cleaning falls into two distinct camps. There are the day-to-day spills and stains that simply come with kitchen use, and there are the underlying problems which can build up over time. The kitchen is a messy place and while spills of oil, grease and organic substances need to be cleaned away from surfaces on the spot, other stains can develop over time, and require a deeper clean to get rid of.

For this reason, cleaning products for a ‘quick fix’ should be located in strategic positions to make them easy to find, but for deeper cleans, a contracted cleaning company is probably the best place to go. By outsourcing cleaning chores and building management responsibilities, companies are left free to get on with day-to-day business, rather than getting concerned with the state of their premises.

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