All restaurants must comply with Occupational Safety and Health Administration standards that address commercial kitchens both indirectly and directly. Standard 1910.22(a)(1) says your entire workplace must be clean, organized and sanitary, while Standard 1910.22(a)(2) says your floors must be clean and dry. Grease and standing water often create the greatest slip and fall risks. However, you can minimize these risks with a clear safety policy, proper cleaning practices and the right cleaning equipment.
Commercial vs. Home Cleaning Equipment
Although commercial-grade cleaning equipment may come with a higher initial purchase price than home-grade equipment, it’s often a more cost-effective solution over the long term. According to the Advance Company, a commercial and industrial floor cleaning equipment supplier, commercial-grade equipment is more effective, both from a cleaning and cost perspective. Your equipment will last longer and require less maintenance, while floor cleaning will take less time but still meet OSHA floor safety standards.
Basic Floor Cleaning Equipment
Basic equipment includes everyday tools such as a scraper to loosen hardened dirt and grease from the floor; a stiff-bristled, industrial strength broom; and mops, buckets and a squeegee to push standing water closer to floor drains for quicker drying. For more thorough cleaning, Matt Morrison, a marketing manager for Kaivac Cleaning Systems, suggests in an article on the CleanLink website that you use a pressure hose. Mopping only spreads dirt and contaminants, he says, and over time can leave a film that can cause an accident. You’ll also need a solvent-based cleaning solution.
Weekly Cleaning Equipment
RestaurantHospitality.com, a restaurant industry website, recommends using a 175-rpm, standard speed floor machine at least once per week, and daily whenever it’s necessary. A 17-inch to 20-inch combination floor machine is small enough for the average person to maneuver around counters and cooking areas but still large enough to clean and buff most floors. Prices as of 2014 run from about $500 to $1,000 for a 17-inch machine and $600 to about $1,500 for a 20-inch machine. Use a green scrubbing pad for normal weekly cleaning and a blue pad for extremely dirty floors. A red buffing pad is suitable for buffing most commercial kitchen floors.
Equipment for Cleaning Floor Mats
Most of the equipment you use for cleaning floors is also suitable for cleaning floor mats. For daily and weekly cleaning, you’ll need an industrial strength broom or hard-bristled brush and a mop or pressure hose. Replace the solvent-based cleaning solution used on floors with a water-based de-greasing soap. This is necessary to prevent the cleaning solution from eating away at rubber floor mats over time.
- Food Service Warehouse: Slip and Fall Hazards in the Commercial Kitchen
- Advance: Workhorse Solutions Built for Industry
- Restaurant Hospitality: 7 Tips For Cleaning Commercial Kitchen Floors
- CleanLink.com: Five Steps to Safer Commercial Kitchen Floors
- Michco.com: What Color Floor Pad Should I use on My Floor?
- JES Restaurant Equipment: Keeping Floor Mats Clean
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