Cleaning the local area: rules and regulations for cleaning by management companies in the winter, its frequency and procedure according to the law

Why is workplace cleaning needed in catering establishments?

According to SanPiN 2.3.6.1079-01, all catering premises (including workplaces of establishment employees) must be regularly cleaned. This rule was developed in order to maintain cleanliness and hygiene, improve the quality of service, and most importantly, eliminate precedents of food poisoning among consumers.

The main government body monitoring compliance with SanPiN rules is Rospotrebnadzor. In order to increase the efficiency of cleaning monitoring, department employees conduct both scheduled and unscheduled inspections of the activities of establishments. Enterprise managers are not notified about unscheduled inspections.

The procedure for cleaning the local area

According to the rules for cleaning the territory, there is a mandatory minimum of cleaning work:

During the summer:

sweeping (mechanical or manual) of asphalt areas and areas free from plantings;
garbage collection in the yard, without removal;
plant care;
care for children's playgrounds and recreation areas.

In winter:
clearing the area of snow and ice (mechanical or manual);
storage in the permitted area and removal of snow and ice;
cleaning and maintaining communication wells in accessible condition;
treatment of sidewalks, walking areas, roadways of the yard with reagents or a sand-salt mixture;
cleaning roofs, canopies of other house structures from snow, ice, and icicles.

Cleaning of the sanitary area (area for garbage containers) is carried out regardless of the season, on a constant basis.

The rules for cleaning the territory provide for the responsibility of the cleaning company for failure to fulfill contractual obligations. Residents should be aware of the rules for cleaning surrounding areas and the legal side of the issue in order to control the services they pay for.

Types of cleaning

The responsibilities of the catering manager include organizing daily and general cleaning, which are carried out on different days of the reporting period. Daily cleaning includes disinfection and hygienic treatment of all premises of the establishment, including the kitchen area, bar counter, lobby, restroom and customer service area.

During the event, catering staff clean tables, wash floors, clean upholstered furniture, and, if necessary, replace tablecloths. Kitchen staff cleans stoves, work surfaces, ovens, hoods and refrigerators. Personnel responsible for cleaning restrooms disinfect bathrooms, sinks, mirrors, and replace liquid soap in dispensers.

Unlike daily cleaning, general cleaning is a larger and more labor-intensive undertaking. In addition to compliance with all the previously listed points, general cleaning requirements include:

cleaning of kitchen shops, service halls and office premises using special equipment (steam cleaner, vacuum cleaner);
removing dirt and stains from upholstered furniture and carpets;
disinfection of catering premises using chemical detergents and a quartz emitter;
dry cleaning of blinds, curtains and curtains;
washing windows, facades, entrance and internal doors of the establishment.

If necessary, additional cleaning of air conditioners and hoods, defrosting and cleaning of refrigerators is carried out.

Contract for cleaning the local area

The agreement that defines the procedure for cleaning the local area must contain:

Data of both parties entering into the contract (their details, official address, contacts).
Address of the object of the contract with definition of the boundaries of the territory.
List of services, indicating the area of responsibility of each party.
Rules for cleaning the local area in winter and summer.
Additional services.
Terms, conditions for extension and early termination of the contract.
Prices, terms of payment.

If an agreement is drawn up with a cleaning company, then all duties and responsibilities are delegated to it. When concluding an agreement with a hired employee (a janitor), the management company’s responsibilities remain to provide him with tools, special clothing, and consumables. In addition, the rules for cleaning local areas in winter provide for one-time or permanent contracts for the use of cleaning equipment.

How often is cleaning done?

The involved personnel and the manager of the enterprise are responsible for drawing up and maintaining a cleaning schedule for workplaces in bars, cafeterias, canteens and restaurants. In accordance with the requirements of the SES and SanPiN, daily cleaning must be carried out both during the day and after the end of the evening shift. Important condition: cleaning of the customer service area must be done 10-12 hours before the opening of the establishment.

The SES places a special requirement on cleanliness in kitchen areas. Cleaning this room includes not only degreasing work surfaces, washing the floor and removing garbage, but also periodically disinfecting the drain holes in the sinks. An equally important activity is washing knives, cutting boards for meat products, as well as cleaning blenders and other kitchen equipment.

General (comprehensive) cleaning in public catering establishments is carried out monthly (no more than 12 times a year). As a rule, on the days of disinfection and dry cleaning of furniture, the catering establishment does not serve visitors.

Removal of waste from the territory of a public catering establishment is also included in the list of SanPiN requirements. In accordance with the rules of the controlling organization, this activity must be carried out daily. The responsibility for cleaning and processing concrete/asphalted areas (for garbage disposals) rests with a separate category of catering employees.

Sites intended for the installation of garbage disposals must be cleaned and treated exclusively with those products that are authorized by the Ministry of Health and Social Development of the Russian Federation.

Important: the cleaning log of a catering establishment should contain not only a schedule of cleaning frequency, but also a separate section devoted to assessing the quality of the work done. Such records allow you to more effectively monitor the activities of personnel responsible for maintaining cleanliness and order in the workplace.

Rules for cleaning the territory - delegation of responsibility

Compliance with the rules for ensuring the cleaning of courtyard areas by residents of apartment buildings faces the realities of life. Performing duties in person, for example, according to approved schedules, is impossible for various reasons. Therefore, the procedure for cleaning the local area is determined by an agreement between the residents and the one who undertakes the work in practice.

A contract for cleaning the local area can be concluded:

between residents and the management company;
between residents and the cleaning company;
between residents and a regular janitor through the management company.

Why is the contract not concluded between the management company and the employee without the participation of the residents? Because it is the residents who pay for yard cleaning services.

Who cleans workplaces in public catering?

For every owner of a cafe, bar, restaurant or pub, compliance with SES rules is a prerequisite for successful business. And this is completely justified, since not only the health (and in some cases, the life) of the consumer, but also the reputation of the establishment itself depends on knowledge and strict adherence to the instructions of the sanitary and epidemiological service.

Responsible persons for the daily cleaning of workplaces in public catering are the working staff. In the case of spring cleaning, the situation is different. Considering the scale and complexity of the event, only professionals can handle the task. Thus, employees of cleaning companies are involved in the thorough cleaning of public catering establishments. Using special equipment and detergents, hired specialists will complete the work quickly, efficiently, and, importantly, in full compliance with the current requirements of SanPiN(a).

Cleaning of certain groups of premises in a catering establishment is carried out by specialized personnel represented by cleaners and janitors. Organization employees responsible for disinfecting restrooms cannot be allowed to clean kitchens and other workshops. Otherwise, this is regarded as a gross violation of SanPiN regulations. The equipment used in the process of cleaning bathrooms is washed and treated with chemical detergents daily. Such a tool is stored in boxes specially designated for this purpose.

Stage two. Yard cleaning plan

First, go out into the yard, inspect it and assess the scale of the work ahead. If your yard is covered in tiles, and all the cleaning involves removing leaves and sprucing up the area in the spring, that's one thing. And it’s completely different if a huge scale of work is visible on the horizon. Let's find out what often clogs the courtyards of country houses.

Construction Materials . As a rule, this is the main source of clutter, since many site owners prefer to call old boards, reinforcing bars, rusty nails or tin, etc., construction materials. And they don’t throw it away just because “it might be useful in the future.” And from a theoretical point of view, this is true - all this rubbish can be useful during the construction of various utility structures or minor repairs. Even so, it is still better to move the accumulated building materials to a specially designated area and clear the rest of the area of debris.
Trees . They can also be trash, so carefully examine everything located on the site. It often happens that, for example, an apple tree grows for quite a long time, people expect fruit from it for years, but there are still none. And the reason may lie in the fact that the tree is simply unpollinated. In such cases, the “empty” tree is cut down and another one is planted in its place. Therefore, you need to inspect all the trees and determine whether there is trash among them. Moreover, you should not pay special attention to age, since very old trees are often found that still bear fruit well.
Broken electrical appliances . People like to store old electric stoves, refrigerators, etc. in their yard. And even if not a single possible option for using all this comes to mind, the devices are still stored. Usually it’s a pity to throw them away, but don’t feel sorry for them - these are just broken devices, their place is in a landfill. But it will free up several square meters of space on your site.

Grass . Of course, the rate of weed growth depends on the specific region. There are places where it is difficult to determine from the excavated soil what is more there - plant roots or, in fact, earth. There are several possible ways to control weeds: mowing regularly with a lawn mower to create a natural lawn, digging the area by hand and removing the roots, or treating with herbicides (such as Roundup). Be that as it may, do not forget that in addition to plants and rhizomes, there is still a huge amount of seeds left in the soil, so the growth of grass will be repeated again and again.
Old furniture . There are several reasons for storing broken or old furniture. Firstly, this is the traditional “it’s a pity to throw it away.” Secondly, disassembled furniture can be useful in the construction of the same outbuildings. And if you can’t or don’t want to throw it all away, then sort the furniture to find out what can really be disassembled into boards (say, a closet), and what is impossible to disassemble or is not used for building a shed at all - this is, for example, upholstered furniture. Having finished sorting, place the “useful trash” separately, protect it from moisture, and safely send the rest to the landfill!