How do you measure the effectiveness of the program?

Monitoring the effectiveness of the program plays an important role in ensuring the program is carried out accordingly and any problems have to be resolved immediately to prevent any contamination from cleaning materials.

1. Supervise cleaning routines
A supervisor should be employed to ensure the cleaning program to run smoothly.
The supervisor can prepare a cleaning routine to enhance the clarity of how the program should be run.
Having a routine will help to ensure tasks are completed by specific people and if there is any problem, the supervisor knows who to look for and wont cause chaos.

2. Check completion of cleaning task against master cleaning schedule
After every task is completed, a check list is required to check every area of duty is completed.
This task can be done by the supervisor. This record should be kept . This will help to prevent problems like being forgetful to check certain areas or tasks.

3. Modify master schedule to reflect changes
If any problems appear, changes have to be made to the master schedule ensuring the problem has a solution and all aspects of information related to the cleaning program has to be updated.

4. Request employee input
Meetings should be held regularly and in these meetings, employee should provide feedback and suggest possible solutions for any problems.

5. Conduct spot inspections
Spot inspections can be conducted to ensure the program is being followed. These spot inspections should be random and can be done by higher authorities and taking into account every minor details.

Choosing Cleaning materials

For a more effective cleaning program, it is important to select the correct tools and cleaning agents according to needs. Choice of tools depends on the type of soil to be removed and the type of surfaces to be clean. 

Some of the cleaning tools include mop, broom, duster, brush, sponge, scourers, spray and cloth.

For sweeping away dust on the floor, a broom followed by a mop should be used. For removing stains, a brush or scourers should be used.For removing dust on contact surfaces, a wet cloth or a duster may be used. For equipment that are big and fixed,a high or low pressure spray is used.

Worn-out tools should not be used and replaced as soon as possible for safety reason. These worn-out tools may have sharp edges that may cause injury to the hands.

Choice of cleaning agents depends on the type of soil to be removed, type of construction materials and type of cleaning technique used. Some of the cleaning agents include degreasers,alkaline,acid and neutral cleaning agents. Degreasers are made specially made for removal of grease and greasy soils.Acid cleaning agent are mainly used for removal of inorganic and mineral deposits while alkaline cleaning agent is used to remove grease,oil,fat and protein based deposits.Neutral cleaning agent are pH neutral and are based on non-ionic surfaces that disperses different types of dirt.

Employees should be provided with the right protective gears when using these cleaning agents as these cleaning agents may be corrosive and irritating to the hand.Employees should wear disposable rubber gloves protect their hands.

Cleaning program for the Staff

In order for sanitizing of the cafe to be effective,we need to train the staff on how to sanitize and clean the cafe.

Most people who just started working in the F&B industry are somewhat clueless on cleaning and sanitizing and its importance. Therefore we need to train the staff on how to clean and sanitize the cafe.

The Staff need to know when sweeping the floor,it must be thoroughly swept at the corners and such.This is because when the floor is not swept thoroughly,there is dust collected the sides and corners. The dusts contains a lot of microbes so it must be removed by sweeping. Then they need to mop the floor with a strong detergent or sanitizer. This is due to the fact that it will kill microbes on the floor and thus the microbes do not fly around when people step on the floor and it would not land on the food too.

When cleaning the walls also,it must be cleaned properly with a wet cloth and detergent. This is due to the scum that has collected on the walls of the cafe. These scums are a haven for bacteria to thrive.

When wiping the tables and kitchen tools and equipments,clean with a wet cloth and then dry it with a paper roll or a dry cloth. When air drying, the water will allow bacteria to thrive as there is water activity and then when come the next day,the bacteria stays put at the tools. If possible use a sanitizer.

After clean up everything,boil the towels to prevent bacteria from breeding on the towels.



So that is what a cleaning program should teach the staffs to have a rough idea of cleaning and sanitizing in the kitchen.

cleaning program for cafe

IDENTIFYING THE CLEANING NEEDS:

One of the key factors to consider when starting a cleaning program is to ensure the types of cleaning agents used are effective. Also, the procedure taken into consideration must be enhancing the cleaning effectiveness.

Firstly, I will give a brief introduction about the choice of detergents and sanitizers that are effective.

Detergent

• The best choice is the alkaline detergent
• Since the stubborn stains like protein that they effectively can remove are the ones we deal in the kitchen daily
• It is even stated that is commonly used in most food establishments which describes its effectiveness
• Alkaline detergents are classified to be used in a variety types of flooring and this shows its versatile
• There is also different degrees of alkaline concentration thus different types of utensils can be used

The reasons for not choosing the other detergents

• Acid detergents does very special jobs which lacks in doing varied jobs
• Degreasers where the name itself says that it specialize in removing grease only
• Abrasive detergents are fine powder form thus makes manual cleaning difficult
• Neutral detergents aren’t effective to clean very stubborn stains
• Detergent sanitizers are effective however, because of its convenience in usage makes it expensive which a small café can’t bear  

Sanitizer

• The best choice is heat sanitizing
• It very effective in destroying a range of microbes on different surfaces showing its versatile use
• Also able to sanitize without causing other problems for example no residue and non-corrosive
• Regardless of the disadvantages, the problems it can cause is evitable if able to control the machine

 The reasons for not choosing the other sanitizers

• Radiation sanitizers are not recommended in food establishments and very harmful to humans
• Chemical sanitizers have some requirements to adhere to ensure it cleanse the equipment well
• Also, some detailed restrictions to be taken into consideration while heat sanitizing is more of general restrictions

However, it is always good to have other detergent and sanitizer types to do jobs that the other detergents are specialized in.

There are also other factors to be taken into consideration where it can be significant in the choice of cleaning agents.

For detergents:

• Soil which involves the type of food deposits which majorly are fat and grease, and protein and blood
• These are the stubborn stains that alkaline detergents can remove effectively
• Preferable water quality will be soft but if use hard water than a sequestering agent need to be used
• In addition, the agent prevents any residue from forming
• Type of Detergent that is selected must be able to thoroughly remove the soil
• The water temperature have to suit to the type of detergent
• Also, it is recommended to use hot water that human skin can bear so to easily remove soil
• Water velocity  is taken into consideration because it is a factor that assist in cleansing the surfaces
• Contact time is basically how long the detergent is in contact with the surface
• Hence the longer, the better where more soil can be removed effectively
• The higher the quantity is used the better but best to adhere to the instructions of manufacturer
• Since, it does not mean higher is always better

For sanitizers:

• Sanitizer must have sufficient time to get contact with the surfaces to remove soil effectively
• Some sanitizer especially chemical ones are selective meaning only a certain microbes are destroyed while other survive and continue to strive
• The higher the quantity is used the better but best to adhere to the instructions of manufacturer
• Since, it does not mean higher is always better
• As temperature of solution increases the effectiveness does too
• pH is influence by the hardest of the water and the pH itself can result in the effectiveness of cleaning agent
• the contact of the sanitizer must be proper to ensure the surface is sanitize well  

  
       by: sashti

Requirements for a good cleaning program

cleaning and sanitation program is one of the most important supporting program to maintain good proper hygiene. To have a good cleaning program, it requires adequate supply of potable water,detergent or sanitizer as cleaning compounds and cleaning procedures. For cleaning compounds, detergents must be effective in removing microorganisms mechanically and sanitizers effective in killing microorganisms. The cleaning procedures: detergent in water lowers the surface tension which thoroughly wets the surface. after which, the detergent penetrates and soften the soil which makes scrubbing easier. The soil is the loosened from the surface of the equipment is being cleaned. the loosened soil is then dispersed in the wash water. finally, the dispersed soil is rinsed away along with the detergents.Only with the three essential elements which make a cleaning program successful.
 Kian bin