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Maintain and store cleaning equipment and chemicals
To maintain cleaning equipment and keep it in a good working condition, it must be thoroughly cleaned and stored correctly every time it is used. If regular maintenance does not occur, the equipment may, over time, become dangerous to individuals, eg electrical accidents through poor connections or frayed cords on a vacuum cleaner. Poorly maintained equipment may also cause damage to the area being cleaned, eg a mop which was used to clean glass particles may scratch a wooden floor if it is not properly cleaned before being used again.
Cleaning of equipment
Equipment that will need cleaning includes:
- garbage receptacles
- pans
- brooms, dusters and brushes
- mops and buckets
- electrical equipment, eg vacuum cleaners, polishers, scrubbers.
Every time a piece of equipment is used, the general rule is to clean it straight away so it is ready for the next person to use. The manufacturers’ instructions should be strictly followed when maintaining and cleaning equipment, however the following flow chart provides some general guidelines:
Now let’s look at each element of the flow chart in detail:
Emptying
Not all pieces of equipment need emptying, however garbage receptacles and vacuum cleaners need to be emptied regularly. Other pieces of equipment may need to be emptied of chemicals or other liquids before they are stored, eg floor scrubbers. Manufacturers’ instructions should be followed carefully to ensure that equipment is maintained properly and remains safe for future use.
Dismantling and reassembling
Dismantling equipment allows it to be meticulously cleaned – improving its effectiveness and often extending its life. It is important that all staff involved in this stage are fully trained to prevent damage to the equipment and reduce the risk of them injuring themselves.
Wiping over, washing and rinsing
At the end of the business day, each piece of equipment should be wiped over and where appropriate washed and rinsed to prevent build up of grime. Some items of equipment may also need to be dismantled before they are washed and rinsed.
Sanitising and drying
Any area that is in contact with bacteria must be sanitised. Sanitising reduces the harmful bacteria. Before cleaning any area you should know which areas need to be sanitised and what chemicals are safe to be used. After equipment or work areas are sanitised they need to be dried. This can be done by either allowing them to air dry or drying them with a towel. Air-drying is safe if the equipment is left in a well-ventilated area so the drying process is quick.
Small pieces of equipment can also be dried by washing them in a dishwasher which has a drying cycle.
Knives should be hand washed and towel-dried before storing. Pots and pans should be hand washed and then hung up on hooks or placed on wire racks to dry. Both glassware and cutlery should always be hand-dried to prevent streaks.
Routine maintenance
Every organisation should have a maintenance schedule for items of equipment, which specifies when each item of equipment should be checked for maintenance. It is important that this schedule includes cleaning equipment and that all items of cleaning equipment are regularly checked for damage. Sub-standard cleaning equipment increases the risk of a breach in the organisation’s hygiene standards.
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