Taking the biscuit
Cleaning catering sites successfully calls for a particular approach explains Dominic Ponniah, CEO of Cleanology.
The goal for contract cleaners is to support clients in creating a pleasant environment that looks good and eliminates germs and dirt. Often, this environment will be a work space where the beneficiaries are employees.
However, in restaurants and catering facilities, cleaning firms must consider both the staff and the customers, and cleaning standards have a major impact on the success of the business.
Maintaining a high level of hygiene is critical, particularly in cities where pests are a huge problem. As well as safeguarding the health of clients and staff, the cleanliness of an establishment is a major factor in whether or not customers want to eat somewhere. Cleanliness is key, especially for areas which are visible to the customer – catering establishments are judged on the cleanliness of areas such as toilets, and customers want to feel confident that the food preparation area is hygienic.
Appearances are important but, while people often think of kitchen cleanliness as a must for customer perceptions, the impact of not maintaining a hygienic environment could be catastrophic. By not complying, an establishment may be closed down. The introduction of food ratings makes a big difference to whether people are happy to eat in an establishment or not. Ultimately, failure to comply can lead to the closure of a business.
For cleaning to be effective, all members of staff – cleaners and kitchen staff – need to be trained. Practical training is key. Each member of staff at Cleanology receives training at HQ, followed by on-site training. There are also a range of hygiene courses available, both online as well as week-long training courses. Cleanology’s kitchen porters are all food hygiene-certified. Online courses are useful, as they are easily accessible and straightforward. This means there are no excuses not to have trained staff.
Kitchen deep cleans should be done every day. A little cleaning more often is better than a lot of cleaning less
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often. Kitchen units and equipment on wheels, which can be moved easily to access hard to reach areas, help with the cleaning process. It is very important that they can be moved to clean the area thoroughly.
In such a time-sensitive, multi-skilled sector as hospitality, lines of communication can become strained, leading to difficulties. The solution is for the cleaning firm to make itself accessible to the client and cleaning teams at all times, and to get to know each other both professionally and personally. Staff need to be well-trained, well-managed, and working to common standards. Overall, common standards in the industry are a good thing – everyone should comply.
Cleaning staff need to be accountable – at Cleanology, all staff log in and out and record their work, which the client can access via computer. Knowing exactly what everyone has done – and is doing – fosters trust, does wonders for confidence and ensures that mistakes are far less likely to happen.
Measures include keeping exact records of timekeeping and jobs done and maintaining regular contact through meetings and quality inspections. Exchanging data via mobile technology such as smartphones, offers staff and clients real-time feedback on any needs or on any site. All these measures ensure operatives know the building and business needs, while clients have peace of mind.
Schedules need to be carefully thought out to avoid clashing with opening times – everything needs to be ready for chefs arriving at work at varying shift times.
Although cleaning areas where food is being prepared may appear to be a more daunting task than a standard office clean, catering is one of the most rewarding areas to work. The work speaks for itself, and both customers and staff can see the results.
www.cleanology.com
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