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Foodservice Cleaning Checklist

Foodservice Cleaning Checklist

FOODSERVICE CLEANING CHECKLIST

DISINFECT ENTRANCE
 Regularly disinfect all high-touch entrance areas with a spray bottle of
disinfectant and a damp microfiber cloth or disposable microfiber wipe,
including door knobs, push plates and railings.
 Wipe and polish all metal fixtures with blue glass cloth.
 Ensure hand sanitizer station is available and refill as needed.


DISINFECT HOSTESS STATION
 Regularly disinfect all high-touch areas with a spray bottle of
disinfectant and a damp microfiber cloth, including countertop.
 Wipe and polish any metal fixtures with blue glass cloth.
 Disinfect point-of-sale devices, including all touch screens and pagers.
 Disinfect each individual menu using a disposable microfiber wipe.
 Ensure hand sanitizer station is available and refill as needed.


SANITIZE BAR/LOUNGE
 Remove visible soil, spills and crumbs using a microfiber cloth and water
with detergent.
 Rinse the surface with clean water to remove any detergent.
 Use a spray bottle of sanitizer and a damp microfiber cloth or disposable
microfiber wipe to sanitize the surface. Let air dry.
 Wipe and polish all metal fixtures with blue glass cloth.
 Ensure hand sanitizer station is available and refill as needed in
lounge area.


DISINFECT BREAK ROOM
 Regularly disinfect all high-touch areas with a spray bottle of disinfectant
and a damp microfiber cloth or disposable microfiber wipe, including
countertop, tables and chairs, sink, fixtures, door knobs and appliances.
 Ensure hand sanitizer station is available and refill as needed.


SANITIZE DINING ROOM AND BAR TABLES
 Remove all items (salt and pepper shakers, napkin dispensers, condiment
containers, etc.) from the table in order to fully clean the entire surface.
 Remove visible soil, spills and crumbs using a microfiber cloth and water
with detergent.
 Rinse the surface with clean water to remove any detergent.
 Use a spray bottle of sanitizer and a damp microfiber cloth or disposable
microfiber wipe to sanitize the surface. Let air dry.
 Sanitize all tables at the start of the day, in between each group of
patrons and again at the end of the day.
 Ensure any benches, chairs and high chairs are sanitized, paying special
attention to high-touch areas like arm rests.


DUST MOP AND WET MOP THE FLOOR
 Regularly use a Lobby Pro® broom and dustpan to sweep up messes as
needed throughout shifts.
 Check the floor for debris and use a scraper if needed before beginning.
 Use microfiber 18" dust pad and begin dust mopping from the entrance
door working backwards. If a dust mop is not available, use a broom.
 Place wet floor sign on the ground to alert patrons and staff of wet floor
to help prevent slips and falls.
 Use sterile, disposable wet mop or freshly machine-laundered wet mop.
Fill the mop bucket with diluted floor cleaning solution as recommended
per chemical-specified guidelines.
 Use a “Figure 8” motion to prevent cross-contamination and keep track
of dirty and already cleaned surfaces.
 Change the mop after each shift.


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