Cleaning procedure

*Floor cleaning

-They sweep and mop near the restaurant’s entrances and exits frequently as well as
underneath booths and tables to keep these areas clean. Regular deep cleaning with soap,
water and liquid bleach help remove soil buildup in tile grout.
*Dining area
-They thoroughly sanitizing the surface areas customer’s come in contact with, such as table
tops and chairs. Surface area cleaning should be done with clean towels that have not been
used on surfaces in other areas of the restaurant.

*Restrooms

-Employees scrub toilet bowls and seats, as well as the floor around the toilets. The door
handles and sink faucets are all sanitize . Surface areas around sinks are all disinfected and
dried. Dispensers for soap, paper towels and toilet paper should also be fully stocked.
Employees should monitor restrooms frequently to ensure they do not require attention.

*The Kitchen items ,plate and utensils

-They use a normal dish detergent to clean the plates and other items that contacted to the food.
This is a their 4 step process that removes food waste, dirt, grease and destroys food-borne disease
pathogens.

Step 1 – Preparation
 Remove loose dirt and food particles.
 Rinse with warm, potable water.

Step 2 – Cleaning
 Wash with hot water (60 °C) and dish detergent.
 Rinse with clean potable water.

Step 3 – Sanitizing (bacteria killing stage)

 They treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
 Apply sanitiser as directed on the label.

Step 4 – Air drying

 They use draining rack to air dry the plates, glass and utensils.
List Cleaning agents
**Degreasers
Degreasers target grease buildup on various kitchen surfaces including equipment, walls, and
floors. When selecting a degreaser, consider whether you prefer a concentrated product or a
ready-to-use diluted solution. You may also want to consider purchasing scented products to
eliminate the smell of grease in your kitchen.
**Steramine tablet
They use Steramine tablets . One tablet makes one gallon of sanitizer. Which means this pack of
six makes 150 gallons of cleaning solution. It’s non-corrosive, odor-free, easy on skin, and
applied via cloth, sponge, or sprayed from a spray bottle. That makes it incredibly versatile. They
use it to sanitize the tables,Chair, windows and counter tops. And because it’s in dry tablets,
it’s incredibly long-lasting. It’s also been found to be effective against an array of viruses.
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**Chlorine Based Sanitizers:

Used almost exclusively for kitchen supplies washing.
The positive is that it’s an instant kill. The negative is that it is unstable and “flashes off”
rendering it useless soon after mixing a solution.
**Dish detergent
For cleaning the dishes, utensils and glass.