Not only is floor safety good for business, it’s good for employee morale. Hard surfaces like tile and concrete should be swept daily and mopped regularly in your break room cleaning routine, while carpeted areas should be vacuumed once a week and deep cleaned at least twice a year. Address spills immediately for safety’s sake and to avoid attracting pests.
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For this disinfectant, be sure the surface remains wet for three minutes, the contact time needed to kill all germs on non-food contact surfaces.īreak room floors often don’t get the attention that more public spaces do, but it’s important to keep them clean and hazard free as employees are susceptible to slips and falls. To prevent odors and inhibit the growth of mold and mildew, spray the interior of receptacles with Nyco’s Sani-Spritz Spray One-Step Disinfectant Cleaner to sanitize and deodorize. Empty the trash at least once a day, and wash interiors routinely to remove any stuck on grime. Cans should always be lined and tightly sealed when not in use. Be sure to pre-clean spills and other food soils before sanitizing for complete germ killing effectiveness.įor obvious reasons, trash receptacles that contain food are a haven for germs. This ready-to-use, no rinse, food contact sanitizer eliminates 99.999% of bacteria in the kitchen and is safe to use in foodservice areas. Keep an RTU sanitizer on hand such as Table Time 200®. The sink area and entire faucet including the handle should be disinfected daily. Stock dish soap and make it a policy that dirty dishes are to be cleaned immediately and not left overnight. Opt instead for brushes or disposable towels for cleaning. Germs and bacteria love warm, damp environments, so avoid using sponges in sink areas.
A daily disinfecting of exterior handles and the freezer ice scoop (get one if you don’t have one already!) will cut down on germ transfer from these high-touch areas. Consider supplying blank stickers and/or pre-printed day-of the-week stickers so employees can label and date their stored food for easier break room cleaning.Īt minimum, the interior of company refrigerators should be cleaned and sanitized once a month, although once a week is optimal. Community condiments and dressings should be disposed of two months after opening. Make it company policy to toss any personal food before the weekend. Following are some best practices for those areas that can benefit from some extra cleaning and disinfecting attention.įorgotten lunches, leftover birthday cake, condiments from last summer’s company picnic - food that is not disposed of in a timely way can get moldy and cause odors, not to mention serious illness. Frequently touched surfaces in these areas can be especially germy, with one recent study finding that break room coffee pot handles had 34 times more bacteria that a school toilet seat! Implementing some simple break room cleaning sanitary practices will go a long way toward improving employee morale, keeping germ counts low, and reducing potential for illness.Įvery office break room has “hot spots” where germs like to gather. You may be devoting cleaning time and effort at your workplace to restrooms or kitchens (as you should!), but slacking off in break areas can have detrimental effects for your valuable workers, including the possibility of illness from foodborne organisms. Cleaning Products, Disinfecting & Sanitizing, Odor Controlīack to News Give ‘Em a Break from Germs: Strategies for Break Room Cleaning and DisinfectingĬompany break rooms are popular places for employees to relax and recharge, but they can also attract less productive entities, such as bacteria, germs and mold.
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