Cleaning and maintenance of furniture and equipment in a catering establishment

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Written by Vanesa España Auñón
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In the work inherent to the hospitality sector, maintenance and cleaning of equipment and furniture are essential. Any error or omission can have consequences for the health of customers.

This is why there are standards, such as the HACCP system, which are mandatory, but there are also other techniques and organisation methods that are important to know and which we discuss in this post.

Essential maintenance and cleaning techniques in the hospitality industry.
HACCP system
To properly implement the HACCP system, staff must carry out checks from the moment the product arrives in the kitchen until it is served in the dining room. Managers must indicate in the action mexico phone data protocols the necessary indications to identify where critical points may occur and how to verify that the service is carried out correctly from the point of view of hygiene and health.

In accordance with the regulations, the application of this system involves the development of seven points:

Define and know the product
Identify the hazards
Establish critical points
Assign a series of limits to the established critical points
Establish surveillance methods
Establish a plan with established corrective measures.
Verify the operation of the system, documenting and recording the information.
organized and sanitized kitchen supplies

There are other systems that can be implemented, one of them being the “Sinner Circle”. Through this methodology, work and controls are established based on four variable factors through which optimal levels of cleanliness and hygiene are maintained :

Mechanical work. Removing dirt mechanically requires knowing the tools to use to avoid damaging the surface.
Chemical action. We will follow the instructions and doses indicated by the manufacturer of the product used, since we could damage the machinery due to improper or excessive use, both on surfaces and in machinery settings.
Temperature: It has double importance because it can damage a surface on its own and it is also a contributing element in possible chemical reactions of cleaning products.
Time : This will be taken into account for the calculation of working hours and for specific jobs, in which certain products must be allowed to act, or for drying floors and countertops.