To disinfect, use an EPA-registered disinfecting product or a stronger bleach solution. Clean the surface with soap and water first. Always read the label of disinfecting products to make sure the products can be used on the type of surface you are disinfecting (such as a hard or soft surface).
It is important to scrape away any leftover food before cleaning with soap. Then, rinse the utensils thoroughly to remove any soap residue. Next, sanitize the utensils using an appropriate sanitizer. Finally, allow the utensils to air-dry.
The four stages of cleaning:
Pre-clean: removal of heavy soiling by sweeping, wiping or pre-rinsing. Main-clean: use of detergents to remove grease & dirt. Rinse: removal of detergent and dirt. Disinfection: reduce bacteria to a safe level.
So essentially. you pick up one item, put it away, that's number one. Pick up another item, put it away, that's number 2. And so on and so forth until you get to 5.
So, what is the correct order of cleaning? Generally, it's best to start with decluttering each room, followed by dusting surfaces from top to bottom. Next, clean windows and mirrors, then tackle the floors by vacuuming and mopping. Finish with the kitchen and bathrooms to ensure they're hygienically spotless.
7S is the new terminology consists of the seven phases namely Sort, Set in order, Shine, Standardize, Sustain or Self Discipline, Safety and Spirit.
By applying the 5S principles—Sort, Set in Order, Shine, Standardize, and Sustain—businesses, especially in the hospitality sector, can streamline their housekeeping operations, reduce waste, and ensure consistent, high-quality services.
When it comes to cleaning, there are generally three stages: cleaning, disinfecting, and sanitizing.
How to disinfect safely. To disinfect, use an EPA-registered disinfecting product or a stronger bleach solution. Clean the surface with soap and water first. Always read the label of disinfecting products to make sure the products can be used on the type of surface you are disinfecting (such as a hard or soft surface).
Simply put: you set a timer and spend five minutes decluttering each day. Or, perhaps even more realistically, you carve the five minutes out of your daily routines – such as when you're waiting for the kettle to boil – to purposefully tackle those doom piles before anything else.
The 20-minute rule in cleaning is where you take on a cleaning task for 20 minutes and then have a break. It's as simple as that! Also known as the 20/10 rule, it's recommended that you take a 10-minute break after your cleaning blast.
What Is the “3-Second Rule” for Decluttering? Created by professional organizer Kayleen Kelly, the three-second rule for decluttering requires you to decide in three seconds if you'll keep or get rid of an item. If you hesitate for more than three seconds, then the item stays.
For example, 30 minutes of mopping equals 3181.5 steps. (30 minutes x 106.05). Clean floors AND active steps -- now that's a win win.
An example of a cleaning protocol is a document that lists duties that must be completed daily/hourly, and that can be ticked when completed.
Surfaces that touch food are called food-contact surfaces. Many of the utensils and equipment you use have food-contact surfaces. Plates, glasses, forks, and tongs are examples. You can contaminate these surfaces if you are not careful when handling them.
Use weaker bleach solutions or sanitizing sprays. Objects or surfaces should be cleaned frst before sanitizing. Sanitize objects and surfaces that come in contact with mouths (such as, toys, infant feeding supplies, countertops, and other surfaces that touch food). Disinfecting kills remaining germs on surfaces.