Food Area/Kitchen Cleaning Practices

Food Area/Kitchen Cleaning Practices
Equipment

• Use color-coded microfiber products for different cleaning tasks in the kitchen to reduce cross contamination.

• Investigate the uses of "No Touch" cleaning systems to clean kitchen counters and other hard surfaces.

Chemicals

• Use only cleaning products approved for use by OGS and listed on the OGS Green Cleaning Product List.

• Use disinfectants, only when necessary, that are registered with the New York State Department of Environmental Conservation. http://www.dec.ny.gov/chemical/8528.html

• Follow the manufacturer's recommended dilutions to eliminate product waste and reduce residual cleaner on surfaces.

Procedures/Practices

• Stress green cleaning before using a disinfectant or germicide, if necessary, in cleaning procedures.

• Clean food areas after each preparation process or eating period. Clean the top and underside of tables.

• Mop floors daily using microfiber mops.

• Vacuum carpets daily; deep clean monthly or as needed.

• Store food in clean, temperature-specific locations, and remove all food that can become overgrown with fungi and bacteria.

• OGS recognizes that certain circumstances (e.g., blood spills) and locations (e.g., kitchens, cafeterias, swimming pools, nurse offices, locker rooms, school-based health centers, and in-school child daycare centers) may require special cleaning practices that are prescribed by existing laws, regulations, or professional guidance. The Green Cleaning Law does not supersede or change existing health, labor, education, and environmental regulations and professional guidance related to cleaning and maintenance practices, and disposal of hazardous chemicals. For information on additional laws and guidelines, see the Policies, Guidelines and Reports section of this website.