With hawker centres, food courts, fast food and fine dining restaurants in every nook & corner, it is no secret that Singapore is a foodie’s paradise. However, this status can be celebrated only if along with the variety and range of food, we also maintain high standards of cleaning and hygiene at public eating places.
Dirty tables with blobs of fish head curry or dropped morsels of greasy char kway teow left uncleaned on the floor can be a total turn off. But yet, many a time’s manpower shortage or untrained cleaners do result in such an unsightly experience for patrons….leading to lack of business for the food stall owners, or even worse, causing health risks. So what can food establishments do in order to ensure that cleaning and hygiene standards are upheld by cleaners in charge of food premises cleanliness.
In this post we’ll share F & B related cleaning procedures that will help you address this very issue. Read on!
F&B Premises Cleaning Procedures
Following prescribed guidelines together with proper tools/equipment when conducting cleaning at food establishments can ensure not only good cleaning standards but also reduce time wastage.
Before commencing the job, cleaners must wear proper cleaning attire such as apron, gloves and covered shoes. The cleaning trolley must be well equipped with cleaning supplies and tools such as spray bottle, wash cloth, bucket, receptacles, bin liner, squeegee, broom, dustpan, mop and safety signage. With the pre-work preparation properly done, there are 5 main areas to focus on –
Cleaning table tops
- Before starting to clean tables make sure that cleaning solutions are replenished and bins are lined
- Clear food spills and disposable waste into the waste bin
- Clear used trays, crockery and cutlery from the table and place them in the halal or non-halal receptacles
- Use squeegee to clean up liquid spills
- Use cloth to clean the table. Rinse in bucket and clean again if required
- Clean with sanitizer during off peak hours
- Place all used trays, crockery and cutlery to the tray return station or the respective food stalls depending on the type of establishment
Use different colored cloth for cleaning and sanitizing for easy identification. Change cleaning solution in bucket often.
Tray Return Station
- Clear leftover foods or waste from the trays, crockery and cutlery into the waste bin
- Sort the trays, crockery and cutlery from the racks onto halal and non halal receptacles
- Clean the tray return station racks and countertops with cloth
- Use a different colored cloth to sanitize
- Dispose the rubbish
For premises without centralised washing, clean the trays with cloth and sanitize with a different cloth.
Washing Used Trays, Crockery and Cutlery
- Check working condition of dishwasher and report any faults to the supervisor
- Scrape or rinse off food remnants and stains and soak in basin
- Transfer all items into rinsing basin
- Place all trays, crockery and cutlery onto receptacles and load the dishwasher
- After the wash inspect the crockery to check for any stains or unwashed parts. Rewash if required
- Dry thoroughly before returning items to respective food stalls
- Clean the dishwasher and washing area and dispose rubbish
Sweeping and Mopping
- Sweep floor and corners where dust can accumulate
- Use 2 buckets – one for water and one for mopping solution
- Rinse mop in water and wring dry and then in solution and wring dry
- Prop up safety signage at both ends of mopping area
- Mop the entire area section at a time making sure to overlap
- Remove safety signage only when floor is dry and then move on to another section
For spot cleaning or removing of stains, twist the mop head.
- Tie and remove rubbish bag from the cleaning trolley
- Use extra liner if leakage occurs
- Throw rubbish bag into bulk bin taking care to avoid body contact
- Wash inside and outside of bin. Let dry and place new liner
Main bin centre should also be properly cleaned with safety signage kept.
Return of Tools and Equipment
- After cleaning, all tools and equipment have to be cleaned and returned to the store area.
- Cleaning cloth, apron, gloves and mops need to be washed and dried.
- Cleaners should wash their hands thoroughly for personal hygiene.
Mandating a strict Cleaning regime
Hawker centres and food courts are an integral part of life for Singaporeans. In order to make sure that hawker centres are kept clean spring cleanings, repairs & redecoration are carried out regularly. These are mandated and conducted by agencies like National Environment Agency (NEA) and by respective Town Councils for HDB owned centres. Such cleaning and maintenance schedules are announced by NEA on its website.
By following Cleaning best practices and maintaining a strict cleaning regime, a meal at the hawker centre or food court hopefully will always be a pleasant experience. Keeping in mind food patrons’ health, good cleaning practice also keeps pests and other harmful bacteria at bay.