3. HOUSEKEEPING
Ensure all stores are always clean, organized, presentable to customers and complying with all health and safety requirements of the region
Scope:
Related Documents:
3.1 – 3.6; 5.1 – 5.4
3.3 Boutique general cleanliness
Floor cleaning:
Frequency: Twice 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 mop into the bucket and saturate thoroughly
5. Swirl until the mop is not dripping and remove from wringer
6. Note: Do not get the floor excessively wet
7. Start mopping the floor from the front of the Boutique and work towards the back
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.
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General instructions:
Replace the mop head when it is worn out.
Clean corners and around fixtures with a scrub brush, when necessary, as this is where dirt tends to build up
Never leave water in the mop bucket after completing floor cleaning
Allow the floor to dry completely before walking on it to avoid shoe marks
Never mop the floor in the showroom when customers are present, except in an emergency
Showcases:
a. Exterior
The display case is the central point of your entire Boutique and must always remain clean and spotless.
Frequency: Throughout the day.
Cleaning procedure:
1. Lightly spray the glass cleaner onto a clean, dry microfiber cloth. (Must be done at the BOH)
2. Wipe off any fingerprints with the microfiber cloth (make sure that there are no abrasive items on the cloth to avoid scratching the glass or the metal trim). 3. Polish the areas that have been cleaned with a dry, clean microfiber cloth until marks are no longer visible. 4. Repeat the cleaning process when needed, as cleaning the exterior showcase must be done during operating hours when there are no customers in the store.
b. Interior
Frequency: Once per week.
Cleaning procedure:
1. Prepare a bucket of warm, clean water (Do not use any detergent that will contaminate the food products).
2. Turn off the chiller unit using the on/off button.
3. Remove all the merchandise from one section of the showcase and set it on the back counter.
4. Cover the merchandise lightly with OPP wrap.
5. Always wear fresh plastic gloves when handling unwrapped food items, do not use the same gloves when cleaning.
6. Remove glass shelves (if removable).
7. Clean inside the glass surface with a clean, wet microfiber cloth.
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8. Make sure the surface is wiped completely and dry.
9. Check the glass from the other side to make sure there are no marks.
10. Soak a clean cloth with water from the bucket and wring it out to make it as dry as possible.
11. Clean all non-glass interior surfaces with the damp cloth.
12. Dry thoroughly. This is extremely important because moisture has a very detrimental effect on all food products.
13. Clean the glass shelves with a clean, wet microfiber cloth and wipe it until it is dry.
14. Turn on chiller unit using the on/off button.
c. Date, Chocolate, Biscuit & Wrapped Chocolate Showcase
The ceramic plates and acrylics must be cleaned during every rotation or when required.
Frequency: Weekly.
Cleaning procedure:
1. Always wear clean gloves.
2. Transfer the products into the fresh, clean plate / acrylic.
3. Return the plate / acrylic with the products to the showcase as per VM guidelines.
4. Clean the plate / acrylic at the BOH thoroughly with clean, warm water.
5. Wipe the plate / acrylic with a clean, dry towel until it is completely dry.
6. Always keep it in its designated area.
Preparation counter:
Frequency: Throughout the day.
Cleaning procedure:
1. Ensure the counter is free of products/packaging.
2. Use a clean, wet towel to wipe the preparation counter.
3. Dry the counter thoroughly using a clean, dry towel.
4. 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.
Cabinets:
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All cabinets must be clean, neat, and organized.
Frequency : Weekly.
Cleaning procedure:
1. Remove all boxes/products/paper bags from the cabinets.
2. Wipe the cabinet shelves/doors with a dry, clean towel.
3. Arrange the boxes/products by category.
Gondola & floor stand:
Frequency: Daily.
Cleaning procedure:
1. Remove all the trays/gift boxes and place them on the back counter.
2. Lightly spray the glass cleaner onto the gondola/floor stand.
3. Wipe it off with a dry, clean towel.
4. Ensure the gondola/floor stand is dry and then return the trays/gift boxes as per VM guidelines.
Wrapped date jars:
Frequency: Weekly.
Cleaning procedure:
1. Remove all wrapped date jars and keep them in a safe place at the BOH.
2. Remove the individually wrapped dates from the jars and check the expiry date.
3. Wash the jars thoroughly with warm water and dry them.
4. Ensure the jars are completely dry before refilling them.
5. Move the wooden cubes from the display area.
6. Sweep the area under the cubes with a dust mop.
7. Clean the wooden cubes with a clean, damp towel.
8. Place the wooden cubes back in the display area.
9. Display the wrapped date jars on top of the wooden cubes as per VM guidelines.
POS till area:
The till area must be dust free, neatly organized and fully displayed daily.
Frequency: Weekly.
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Cleaning procedure:
1. Remove all acrylic stands, jars and gift items and place them on the back counter.
2. Empty all products from the acrylic stands and clean the stands properly with a clean, dry towel.
3. Empty all products from the jars.
4. Wash the jars properly with warm water.
5. Dry the jars with a clean, dry towel.
6. Refill them as per VM guidelines.
7. Lightly spray the glass cleaner liquid onto the towel and wipe the till area.
8. Refill and return the acrylic stands, jars, and all gift items as per VM guidelines.
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