ECJ EUROPEAN Cleaning Journal

How far can the placement of cleaning and hygiene products make a difference to efficiency and productivity in the food preparation sector? Ann Laffeaty on the importance of kitchen “flow” in a cleaning regime.

Commercial kitchens are known for being busy, somewhat hectic environments. Timing is everything when it comes to creating tasty dishes for parties of customers, and it can be a major challenge to ensure that everyone’s meals are ready at once and that all of them are served up piping hot.

But hygiene is also crucial in any environment where food is being prepared. So all operatives need to ensure their work surfaces, utensils and hands are kept clean during service periods. This entails regular forays to the hand basins, cleaning products and wiping sources between other tasks such as preparing ingredients and dressing plates. And when these trips are multiplied by the large numbers of staff usually employed in the commercial kitchen, there’s huge potential for people getting in one another’s way.

So is there any way that can this be prevented? For example, can the cleaning and hygiene products be strategically placed to help streamline operations and create a “flow”?

Food service is a fast-paced world where expectations for hygiene, sustainability and guest experience are high, says Essity’s communications director Jenny Turner. “Operators understand that the more seamless the service, the more satisfied the guest – and the more successful the business will be as a result,” she said.

“However, daily pressures can make it hard for managers to focus time and resources on practices that will help to improve their business. According to our own research, 77 per cent of restaurant employees agree that service interruptions affect the guest experience while three out of four kitchen staff members say they would be happier if their workplace were better organised.”

Hygiene is a major concern for everyone working in a kitchen, she says. “When cleaning supplies and hand washing stations are unavailable it can cause disruptions,” says Turner. “Cleaning products should therefore be placed at every workstation and should preferably be accessible even when the operative has one hand still on the saucepan or frying pan. It is also important that all workstations are tidied up during the quieter periods because any unnecessary clutter will make everything take longer.”

Kitchens should be equipped with versatile, convenient products that offer multiple cleaning functions in order to save time, according to Turner. “Disposable cleaning cloths work well here because they improve hygiene and help to reduce the laundry burden,” she said.

A good “flow” is crucial in the food preparation sector to allow operatives to move around seamlessly, says Kärcher’s senior consultant cleaning solutions Gundula Braun. “Kitchens need to be safe and hygienic spaces and the necessary cleaning processes should neither hinder the staff in their work nor spoil the ingredients,” she said.

Action plans in place

Hygiene action plans should be created and displayed visibly to ensure all staff members know what to do in any particular situation, she said. “The timely removal of spills and soils is essential which means cleaning needs to take place during meal prep,” she said. “However, it is important to maintain an economic balance between effectiveness and cleaning quality.”

Grease and food residues must be systematically removed in accordance with HACCP guidelines to eliminate breeding grounds for microorganisms, she says. “Hygiene needs to be the top priority in the sensitive food preparation area.”

Braun recommends the use of compact battery-operated machines in the kitchen since these incorporate no trip hazards and are always ready for use. “Battery-powered machines can increase productivity by up to 25 per cent because they eliminate the need to search for power outlets and to wind and unwind cables,” she said. “And the time and effort required by the cleaner in moving back and forth between outlets and dragging cables along is then freed up for cleaning tasks.”

She says scrubber dryers and wet and dry vacuums both work well in the food preparation environment. “These help to prevent slip-and-fall hazards by completely removing spills and soils,” she said. “And to avoid chemical exposure in the kitchen area, steam cleaners or steam vacuum cleaners can be used for after-hours cleaning tasks.”

Hospitality is a hectic environment where thorough cleaning can only take place when every area is accessible, says Cleanology’s commercial director Stephen Lynch. “It is important to ensure all that cleaning operatives are able to reach into every corner and crevice, so it helps if all kitchen units and equipment are on wheels,” he said.

“Technology can also play a part and we use modern solutions such as tablets and intelligent software that monitor cleanliness and flag up any potential issues.

“And given the fast-paced nature of hospitality it is also crucial to have strong lines of communication. So all our staff record their work digitally to allow clients to see easily what has been done and what has not. Exchanging data via smartphones then offers real-time feedback on anything that needs to be carried out on site.”

He says cleanliness and hygiene are critical at every stage of the process from cleaning the floors to making sure all food preparation areas are spotless. “Staff need to be well-trained, well-managed and committed to working to common standards,” says Lynch. Cleanology offers Hospitality Hero training which is said to help operatives communicate more confidently with client teams and visitors.

Operators must have easy access to all kitchen equipment to avoid prolonging cleaning time unnecessarily, says Filmop’s business development manager Paolo Scapinello. “Promoting orderly and efficient storage where every tool has its place is key,” he said.

“If these items are all hung up immediately after work has been completed it will increase their visibility, improve organisation levels and facilitate immediate control. Not only that, but keeping them hung up also ensures complete drying after cleaning to minimise bacterial growth, while also preventing any product deformation that might lead to the equipment needing to be replaced.”

He says creating a good kitchen flow is made more problematic by the shortage of space in a typical kitchen. “This makes it more difficult to find a place for the cleaning tools,” he said. “However, this can be solved with the right equipment.”

A smooth flow allows staff members to move seamlessly around the kitchen without hindering one another, says Greenspeed’s marketing executive Rosaliene Verhoef. “This improves productivity and reduces the risk of accidents or delays,” she said. “It also enhances morale among kitchen staff by minimising frustration and maximising collaboration.”

All utensils and equipment need to be easily accessible to prevent time being wasted unnecessarily, she said. “When staff can quickly access the equipment they need it allows them to efficiently carry out tasks and minimise downtime,” says Verhoef. “And convenient access to all equipment helps to ensure cleaning tools are available when they are needed and that hygiene standards are met.”

However, equipping a kitchen for optimal flow can be challenging, she adds – particularly in a hectic, high-paced working environment with limited space. “Common problems include a lack of storage, cramped pathways that hinder movement and the poor organisation of workstations,” she said. “Overcoming these challenges requires careful planning, teamwork and innovative design.”

Proper placement of cleaning and hygiene products can significantly improve the efficiency of food preparation operations, according to Verhoef. “By making sure products are easily accessible at key points such as at prep areas and cooking stations, staff are quickly able to address spills, maintain high standards of cleanliness and meet hygiene protocols without interrupting workflow,” she said. “And this proactive approach improves operational flow and contributes to food safety.”