How to Use Cleaning Equipment

Brooms and mops:

A flat or hairless (no bristles) broom makes cleaning hard and you will leave dirt behind.

·       Store brooms head (bristles) up to dry. The bristles will stay soft and make cleaning easier

·       Empty mop bucket water in the outside drain, not in the sink or the basin

·       Replace brooms and mops regularly

Cleaning cloths:  

These spread germs easily. They trap dirt and food, are normally wet, are kept at room temperature all day and are used for many jobs.

·       Always use a clean, dry cloth

·       Sanitize cloths at least daily.

·       Single use cloths or paper towels should be used

·       Paper towels are best because they are used once then thrown away

·       Use paper towels for wiping the tables after sanitizing solution has been applied

·       Use paper towels for wiping up spillages

Wash with a detergent then sanitize

Detergent:

A detergent is a chemical that helps to loosen dirt and food by breaking down fats and grease. It can be easily mixed with hot water.

Always read the label of the detergent container and follow the instructions sanitizer:

·       A sanitizer is a chemical that lowers germs numbers to a safe level after a detergent has been used

·       Sanitizers are recommended for use benches and other work surfaces

·       Read the label of the sanitizer and follow the instruction.

·       Allow the washed area to air dry