Gen2 Services has been cleaning commercial kitchens in the aged, health and hospitality sectors for over 10 years. Before a cleaning cloth touches a benchtop there are some mandatory requirements that commercial kitchen operators need to sign-off in order to achieve regulatory and legislative compliance.
Pre clean regulatory checklist
Basic checklist for kitchen operators that are planning to have their kitchens cleaned.
- Site-specific Risk Control Matrix completed?
- Site-specific Safe Work Method Statement (SWMS) completed?
- Material Safety Data Sheets (MSDS) for kitchen cleaning reviewed, filed and/or accessible through provider?
- Service Provider’s Public Liability and Workers Compensation reviewed, filed?
- Police and vaccination clearance certificates supplied by service provider for cleaning staff working on site?
Experience & Value for money
Once the due diligence (cited above) is completed the next step is to review the experience, scope of works and quotation for service.
- References from at least 3 clients in the same industry in which you operate, verifying service provider’s credentials? Should include name, organization and contact details?
- Is the service provider ISO and/or HACCP certified?
- Description of tasks to be completed, equipment and chemicals that will be used the job?
- Value you for money. Is the quoted price in line with industry norms?
- Operational app. What application will the service provider use to verify start and finish times and task verification?
- Job report/audit. What app will the service provider use to provide ‘before & after’ images? (See images below)
Cleaning methodology
Believe it or not, cleaning a kitchen has synergies to painting a room in the sense that you always start cleaning at the highest point (ceilings) and finish at the lowest (floor drains).
Below are images issued by Gen2 that outline chronological order.
- Ceilings
- Walls
- Horizontal surfaces
- Floor
How and what is cleaned
The following is an indicative checklist for kitchen operators to review. Note: Gen2’s methodology follows NSW Health and the Clinical Excellence Commission’s guidelines for cleaning kitchens.
Cleaning first. Disinfection last.
- Verification of PPE to be worn by cleaners, safety signage and color-coding of mops, cloths, buckets
- Start with ceilings, exhaust & extraction fans, range hood, motor vents, relief grilles and other ventilation outlets
- Next, walls, windows, ledges and doors
- Followed by horizontal surfaces. These include counters, benchtops, fixed portable work surfaces, oven tops, sinks, taps
- Then, appliances – refrigerators, ovens, microwaves. Descale dishwashers.
- Finally, floors and drains
Report on Works completed
Every kitchen operator should insist that a work report outlining ‘before and after’ images of tasks completed plus time/date stamping is issued by the service provider before paying invoice.
For more information about Gen2’s commercial kitchen cleaning service and our commercial kitchen cleaners or an obligation-free quote call 1300 881 260 or email enquiry@gen2services.com.au
