The best way to care of our facility's interior is to keep everything clean. Cleaning maintains the facilities, keeps the food safe, and leaves a good impression on customers.

Any good task is done well with preparation. Before you start cleaning the different areas in our facility, you must first learn what to use and do. In this lesson, we'll talk about the equipment you need to use and the best practices you can follow. 

The Preparation
Starting on the right foot.


Any good job is done even better with preparation. To prepare you for your fight for cleanliness, let's go over some essential things.


What's in store for you?
In this lesson, we'll explore how to start preparing for interior care by:
Identifying your tools for interior care;
Understanding what to do with your tools; and
Recognizing the best cleaning practices.


It's a new day. You look at the checklist to start inspecting the cleaning equipment.
After all, you know better than to start using them before proper inspection right?


You see the dust mop, the dry mop used to remove dust from the floor.
It's in good condition and ready for use.


Also ready and waiting are the mop and the bucket for cleaning chemicals --- they are used for extensive cleaning of the floor.
Rags are placed near the mop for minor wiping and disinfection too.


The broom and dust pan you use to pick up large dirt and debris such as spilled food are also looking spiffy.


The cleaning chemicals in regular and spray bottles are sealed and clearly labelled and ready for use. Cleaning chemicals include bleach solutions, disinfectants, and alcohols.


Window wipers are in tip-top shape too. You know you'll use them to apply and remove soapy water from the windows later today.


After confirming that the cleaning equipment you need are ready, what comes next again?
Do you take out the cleaning equipment and start cleaning duty immediately?
No, you don't.
Cleaning chemicals can be corrosive and cause injury or illness.
So before you start cleaning, you need to protect yourself.
You can do that by wearing the appropriate personal protective equipment (PPE).


The Next Step


Always inspect
Inspect your tools before using them to make sure they're safe.
Secure your stuff
Inspection isn't enough. Cleaning and maintaining your tools are essential. Also, never use your tools for horseplay.
Right tool for the right job
Your tools make it easier and safer to clean. Using the right tools for the job makes you more efficient.
Protect yourself
Protective equipment helps keep you safe but you must also stay focused while on the job to protect yourself better.
Careful with chemicals
Chemicals are corrosive and may release dangerous fumes. Don't play around with them and make sure they are labeled properly.
High on Hygiene
Wash your hands frequently, never wear jewelry (there are no exceptions), and maintain proper personal hygiene.


The Best Practices
Following the best practices for your tools to clean easier, faster, and safer.


The Preparation

The dining area and the restroom are public areas. In this lesson, we'll look at tips to keep both areas clean and smelling fresh for customers. 

The dining area and the restrooms are areas for our customers. We need to maintain their cleanliness to provide quality service.


What's in store for you?
In this lesson, we'll explore how to clean the public areas in the QSR. Our focus will be on:
Identifying areas or items that need the most attention;
Recognizing how to clean and disinfect areas or items properly; and
Understand what to do before, during, and after cleaning duty.


How often should we clean the public areas?


The Public Areas

The food preparation area is where all the action is. In this lesson, we'll learn about techniques to clean the kitchen to avoid accidents and keep food safe for consumption. 

The Food Preparation Area
The staff's turf.


The areas for preparing food and beverages are the busiest part of our facility. Some may even say that it is the most difficult to clean.
Fear not, we've got you covered! Cleaning is essential to prevent food-borne illnesses after all.


What's in store for you?
In this lesson, we'll explore how to clean the preparation areas. Our goal is to cover:
Identifying cleaning schedules;
Maintaining facilities and equipment thoroughly; and
Washing cookware and utensils properly.


Every day, customers use our utensils and different dishes are cooked in cookware.
These items need rigorous washing and sanitizing because of the action they see every day.


Utensils
In cleaning utensils, it is best to:
Be sure to scrub away the food items stuck on the utensils.
Use boiling water to sanitize the utensils. Boiling water kills viruses.
Use a reliable and reputable detergent when washing each utensil.


Plates and Cups
In cleaning plates and cups, it is best to:
Scrape away as much debris from the plate into a waste bin before you start washing.
Use a reliable cleaning detergent when washing.
Rinse cups and plates thoroughly with water. If possible, use hot water.


Stainless Cookware
For stainless cookware:
Instead of a steel brush or the green side of a sponge, use a wet cloth with detergent to scrub off any particles stuck.
Always wipe following the direction of the cookware's finish.
If a cloth and detergent aren't enough, soak the cookware in baking soda. That should do the trick.


Ovens or Grills
Ovens and grills are heavy-duty kitchen equipment. Cleaning them is no joke.
A good tip is to check the manufacturer's instructions before attempting to clean ovens or


**Deep Fryers **
Fryers are dangerous so wait until they're completely cooled down before you start cleaning.
Use a soft-bristled sponge dipped in warm soapy water to scrub away grease from the frying baskets. If that doesn't work, try using baking soda paste.


Refrigerators or Coolers
Remove the contents of the refrigerator along with the shelves and containers. Scrub the surfaces inside and out.
Remember to segregate the food contents properly to avoid cross-contamination and reduce the risk of foodborne illnesses.


Coffee Makers
Coffee makers are often covered with mineral deposits and watermarks. Read the instructions from the manufacturer about how to disassemble or descale and start cleaning.
A tip, use a citric solution to descale the coffeemaker; it'll make your job easier.


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Interior Facility Care (Fast Casual) Lessons

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