Tools, task lists, time studies and schedules are all important parts of a successful summer cleaning program.
Enslavement to misguided ideas such as “cleaning is for untaught workers” and “here are your keys training” is ending because cleaning is now known to be a measurable science, one with a rigor and accountability best expressed through ISSA’s Clean Standard and IEHA’s Integrated Cleaning and Measurement (ICM) programs.
According to ISSA, the goal of the Clean Standard is to provide schools with a useful tool that will help them objectively assess and control the level of cleanliness in their facilities.
Because of the program’s adaptability, we always find a way to train trainers and leave schools much cleaner and healthier than they were before we came.
Flat surfaces often become a magnet for clutter and chaos, leading to an unkempt and potentially unhygienic environment.
Since labor is the number one investment we make in cleaning, we ought to know what we are accomplishing during that time. After all, time is money, and labor is the real currency of cleaning.
When it comes to soils, commercial kitchens and foodservice areas are some of the most challenging environments with which to deal.