Importance of Floor Cleaning in the Kitchen
Written by Cindy Rice, RS, Eastern Food Safety
Kitchen floors are an abused lot. They get stepped on, spilled on, slipped on, scraped over, and can be an overlooked source of neglect and filth. We need to raise the status of kitchen floors and make cleanliness a top priority, and here is why:
Clean floors = Employee safety
Greasy, sticky floors are a safety hazard, as grease can be trapped in the pores of floor tiles. This creates a serious risk of slips and falls which is a leading cause of employee injury in the restaurant industry.
Clean floors = Food safety
Old, degraded floor materials and the porous nature of quarry tiles tend to attract thicker layers of grease. This can lead to biofilm and set up breeding grounds for bacteria such as Listeria, Staphylococcus and Salmonella. One study found dangerous pathogens on 49% of kitchen floors and 66% of floor drains, increasing the risk of cross contamination and tracking filth to the dining room and everywhere else. Dirty drains also harbor odor-causing bacteria.
Dirty floors and drains are also a breeding ground for fruit flies and other pests, which are annoyances as well as food safety concerns. One fruit fly produces 100 eggs per day, which will mature to adulthood in 10-20 days, an unwanted explosion in any food operation. Greasy, soiled floors and drains may also trigger health code violations.
Why floors get dirty:
Employees rush or spill and don’t clean up accidents promptly
- Train staff to clean up food, beverages and spills as they occur
Not having the right tools or chemicals for the cleaning job
- Be prepared with the right floor materials, mops and tools.
- Use chemicals that have sanitizing properties for floors and drain, clean better, reduce slipping, conserve water.
- Train staff on proper cleaning methods and tools
Dirty mops are stored in buckets and used repeatedly. This practice breeds contaminants and odors, which can spread to other areas.
- Use proper chemicals, hang mops and cleaning tools to dry in between uses
Using the same mops and tools for different areas (i.e., restroom, kitchen, warewashing areas.) This practice can transfer pathogens from one zone to the next.
- Designate mops and tools for separate areas, have them clearly marked and use them accordingly
Step into the light and elevate your floor and drain cleaning program to a higher priority today.
First impressions matter in restaurants. Take a look why clean floors matter to your customers.
Learn how DuraLoc floor cleaning tools can help tackle every tough job in your foodservice operation.
Take a look at these tips for preventing slips and falls in a foodservice operation.