Give floorcare the sweep it deserves


If you thought a brush is a brush, think again. Adrian Peck, Business Development Manager at Hillbrush, looks at the importance of choosing the right brush for the job or floor type, and the correct techniques to save time and money.


For most people, a brush is simply a tool to do a job, but don’t underestimate its capability or importance. This is particularly true when it comes to cleaning protocols for high-risk areas such as food manufacturing sites.


Choosing, using, and maintaining cleaning equipment and systems are essential for minimising the risk of microbial, allergen, and foreign body cross-contamination and, in turn, compliance to a range of regulatory requirements, food safety hazard management systems such as HACCP, as well as external accreditations such as BRC and individual customer audits.


For contract cleaners working in these environments, using the right brushes for the job is essential. Plastic, food-approved cleaning tools have to be used to minimise the risk of cross-contamination and comply with food regulations. Floorcare often requires cleaning over large surface areas, with cleaning equipment collecting and spreading pathogen contamination. Not only is it essential therefore to ensure that the correct equipment is selected but that it’s used, cleaned, stored and maintained correctly.


So, what type of brush do you use for cleaning hard floors? It shouldn’t be a question of picking any brush, but a careful consideration of the selection of tools suitable for the task. Stiffness and length of filaments, brush materials, and the type of soils to be removed should be considered. Investing in a cleaning audit from a brush supplier can help with selecting brushes, and training can help ensure that it’s used correctly.


There are many different types of brush fibre which have varying cleaning qualities, as well as ranging from stiff to soft. The type of brush to choose depends on the job that the cleaner is undertaking. For example, a stiff brush should be used to agitate and remove. A tough brush fibre can be used to remove residues such as wet flour that’s been trodden into the floor. Use of a stiff brush with the correct chemicals and manual labour, rather than a jet wash cleaner, will minimise the risk of debris spreading to a wider area.


In contrast, a soft brush should be used to ‘sweep and gather’ on a less smooth surface and is ideal once a stiff brush has been used to remove hardened debris. Brushes


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and brooms with flagged fibres should not be used in dry food production areas such as bakeries, since loose fibres can pose a risk of foreign body contamination. Food processors should choose brushes with extra soft or crimped plastic filaments to ensure filament retention.


Selecting the right cleaning tool for floorcare is just the start. Using a brush correctly is essential to ensure the maximum amount of sweep. Holding the broom at the right angle with the right length handle for your stature will mean that all the fibres – five rows of fibre filaments in the case of Hillbrush brushes – are in contact with the floor. Cheaper cleaning tools don’t have the same ‘sweepability’ and require much more time to get the job done.


A good example is with a floor squeegee used for washing down at the end of a production shift. A washdown will result in listeria, which requires careful cleaning with a squeegee and correct chemicals. If the squeegee is well maintained and used correctly it should sit flush with the ground, with the water removed easily with a few bold sweeps.


Old or faulty cleaning tools and incorrect cleaning and storage of tools are all key factors contributing to potential microbiological hazards. Floor cleaning should reduce the risk of bacteria, not contribute to the loading on equipment and the environment.


www.hillbrush.co.uk twitter.com/TomoCleaning


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