Purpose
Maintain a hygienic and safe environment by regularly removing food debris, grease, and contaminants from the floors. This helps prevent slips, pest activity, and cross-contamination.
When to Sweep and Mop
Area | Sweep | Mop |
Dining Area | Every hour / as needed | After peak service & close |
Kitchen/Prep Area | Every 30–60 mins / task change | Every 2–4 hrs & close |
Toilets | Regular checks | After each inspection / hourly |
Staff Areas | Daily | Daily |
1. Sweeping Procedure
What You’ll Need:
Broom (soft bristle for FOH, stiff for BOH)
Dustpan
Bin or waste container
Colour-coded tools (use red for toilets, yellow for kitchen, blue for FOH)
Steps:
Clear the Area
Remove chairs, mats, or obstructions.
Warn nearby staff or customers if in FOH.
Sweep from Corners Inward
Start at the furthest point from the waste bin.
Use short, controlled strokes to avoid stirring up dust.
Sweep Under and Behind Equipment
Especially in kitchen/prep zones—check under fryers, counters, etc.
Collect Debris into Dustpan
Transfer to waste bin. Do not sweep into drains.
Inspect for Missed Spots
Look along baseboards and under fixtures.
2. Mopping Procedure
What You’ll Need:
Mop bucket with wringer
Clean mop head (flat or string, as per your policy)
BS EN 1276-certified floor disinfectant
Wet floor signag
Colour-coded mop (e.g., red = restroom, yellow = kitchen, blue = FOH)
Steps:
Prepare Mop Solution
Dilute disinfectant according to label instructions (e.g., 1:20).
Change water every 1–2 rooms or after heavy soil.
Place Wet Floor Sign
Ensure it’s visible to all staff/customers.
Start from Farthest Point
Work toward the exit so you don’t walk on clean areas.
Use Figure-Eight Pattern
Keeps mop in constant contact with floor and reduces streaking.
Overlap strokes to ensure full coverage.
Rinse Mop Head Regularly
Use wringer to remove dirty water before reapplying.
Allow to Air Dry Completely
Don’t place mats, bins, or furniture back until dry.
Back of House (Kitchen-Specific Tips)
Degrease First: Use degreasing solution in fryer/oily zones before disinfecting.
Scrub where needed: For built-up grime, use a floor scrubber or deck brush.
Drain awareness: Never pour dirty water down food-prep sinks, use floor-level disposal drains if installed.
❗ Important Reminders
Use clean mop heads daily, replace mid-shift if soiled.
Never use the same mop for FOH and restrooms (cross-contamination risk).
Label and store equipment properly after use to dry.
Record cleaning in your Cleaning Schedule or Daily Task Sheet.