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How do Restaurants Clean their Floors - Restaurant Cleaning Checklist

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Cleaning your restaurant floor is incredibly important as it helps prevent contaminations and bacteria build-up while keeping patrons safe. However, with a lot of things to clean, it can often be difficult to remember all of the cleaning tasks you should take care of and how often should you do the cleaning. To make things easier, I’ve prepared a restaurant cleaning checklist for you.
Cleaning Schedule

If possible, clean your kitchen floor after every shift. In most restaurants, they clean their kitchen floor the next morning before opening their premises. The problem is that this tends to build up soil, and the longer oil and grease stay on the floor, the harder it is to remove them. By cleaning the floor right after every shift, removing any oil, gunk, and grease becomes a lot easier.

Cleaning Plan
An excellent floor cleaning plan should specify the cleaning tools to use, the order of the cleaning tasks, what cleaning solutions, and more. In most cases, it is required to clean the floors first before any other surfaces. Doing so will help prevent airborne dust and dirt on the floor from reaching towards the other areas in your kitchen.

Tools to Use
The mops and buckets are the traditional cleaning tools used for cleaning restaurant floors in many years. However, the newer cleaning technologies such as the mechanical cleaning tools make the cleaning task a lot easier and effective. With this cordless floor cleaner, you don’t have to worry about any dirt build-up on your floor. It effectively removes any dirt, grease, and gunk effortlessly with a single-handed operation that is OH&S friendly.

Deep Cleaning
Floor cleaning should be performed on a daily basis. However, restaurant floors should undergo deep cleaning around two to four times every year. This is true especially on floors that are made of tiles. The reason deep cleaning is important is that even with daily cleaning, soils and dirt can still accumulate in the cracks on your tiles.

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