3. HOUSEKEEPING
Ensure all stores are clean, organized, presentable to customers at al times, and to comply with all health and safety requirements of the region
Scope:
Related Documents:
3.1 – 3.6; 5.1 – 5.4
3.4 Stockroom and office cleanliness
BOH Floor:
Frequency: Daily, before opening and after closing.
Cleaning procedure:
1. Sweep the floor with a dust mop.
2. Prepare a bucket with warm, clean water.
3. Add floor detergent to the bucket of water.
4. Insert the mop into the bucket and saturate thoroughly.
5. Swirl until the mop is not dripping and remove from the wringer.
6. Do not get the floor excessively wet to avoid any slipping hazards.
7. Clean until the entire BOH floor has been mopped.
8. Dispose of the dirty water in the sink and rinse out the bucket thoroughly.
9. Refill the bucket with warm water and wash it repeatedly and wring the mop until it is clean.
10. Empty and clean the bucket after cleaning the mop.
11. Place the mop with the head up and allow it to dry.
12. Do not store the mop in the bucket or with the head touching the floor.
Important Note: Not drying the mop properly will produce fungus and foul odour.
Preparation counter:
The wrapping counter should be kept clean, clear of clutter and always neat.
Frequency: Throughout the day.
Cleaning procedure:
1. Ensure the counter is free of products/packaging.
2. Lightly spray the cleaner onto the counter.
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3. Wipe off the counter with a clean, dry towel.
4. Dry the counter thoroughly.
5. Ensure that the brown leather boxes (for tissues, gloves, paper cups) are clean and fully stocked.
Note: Pay attention to corners and other areas where crumbs and other food residue can accumulate.
Sink Area:
The sink area should not be used for storing food /packaged items at any time. Frequency: Daily.
Cleaning procedure:
1. Wash and clean the entire surface area of your sink.
2. Run the hot tap water into the drain.
3. Use a gentle soap, a soft cloth/sponge, and warm water to clean.
4. Rinse with hot water.
5. Wipe the sink dry.
6. Sink cabinet must be used only for cleaning material storage.
7. The cabinet must be kept clean, and all cleaning materials need to be arranged properly.
8. The hand sanitizer dispenser must always be full.
Fridge:
Frequency: Weekly.
Cleaning procedure:
1. Turn off the refrigerator using the on/off button.
2. Remove all the food products from the refrigerator and place them on the BOH wrapping counter.
3. Wipe the interior of the refrigerator thoroughly with a wet towel and dry it well.
4. Start from the top of the fridge and work your way down.
5. Return all food products into the refrigerator.
6. Place items based on FEFO to provide proper stock rotation.
7. Spray the exterior of the refrigerator with a glass cleaner, make sure to clean the top of the fridge as well.
8. Wipe off the spray with a clean towel.
9. With a mop, clean the area under the fridge.
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10. Turn on the refrigerator using the on/off button.
Note: Never store boxes or supplies on top of the refrigerator as this area must be always kept clear.
Rhutab freezer:
Frequency: Monthly
Cleaning procedure:
1. Remove all Rhutab dates and place them in the refrigerator.
2. Turn freezer to “defrost” cycle and keep it open until the ice melts.
3. Wipe the interior of the freezer thoroughly with a wet towel and dry it well.
4. Note: Clean the freezer as quickly as possible to minimize the time that the product is out of the freezer (maximum 3 hours).
5. Return food items to the freezer and turn the control to operating position.
6. Check freezer temperature after one hour to ensure appropriate operating temperature.
Office:
Frequency: Daily.
Cleaning procedure:
1. Remove all files and stationery from the desk.
2. Use a dry, clean towel to clean the office desk and computer hardware.
3. Arrange all files and stationery properly.
4. Ensure the notice board is organized, clean and updated with important communication.
5. Empty the trash cans, clean them and the surrounding areas.
6. Replace the garbage bags.
7. Make sure to have all the folders listed below in a neat and organized manner:
DSR
Credit sale file
Transfer in & out
Inventory: last 6 months of reports
Attendance file: attendance, leave requests, passport requests, sick leave
Staff certificate: PIC, First Aid, BFHT/EFST
Company file: trade license, civil defense, pest control, fire extinguisher
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Audit: audit report, affidavit, petty cash reimbursement
Memo: mall management/Bateel
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