The National Restaurant Association reports that slips and falls are the largest liability for restaurants. More than 3 million employees and 1 million customers get hurt each year from slips and falls, costing the restaurant industry about $2 billion annually. That’s a lot of money! The good news is that you can reduce the risk of slips and falls and your liability by following the proper floor care techniques. It’s a multi-step process that takes time, but will improve safety and your business’s overall appearance.
- Using your Professional Grade Corn Broom or Synthetic Angular Broom, sweep one 10’x10’ section of the floor at a time.
- Use the Lobby Dust Pan to dispose of dirt and debris before moving on to the next section.
- Make sure you sweep areas under tables, chairs and around equipment, counters and baseboards.
Now that you’ve swept up the dirt, it’s time to get out your wet mop and associated cleaning supplies. You’ll need a mop head, handle, mop bucket with dirty water insert, fresh water and your approved floor cleaning solution. Lock your dirty water insert into place and fill your bucket with the appropriate solution. You’ll want to mop using the technique “1-2-3 flip, 1-2-3 dip”
- Place wet floor signs around the area you are about to mop. Make sure they are visible from all angles.
- Dip your mop head into the fresh floor cleaning solution in your bucket.
- Place mop into wringer and press down firmly to wring out mop.
- Start in one area of the floor and make ½ of a figure eight pattern with one side of the mop.
- Flip your mop head and complete the figure eight.
- Wring out dirty mop into dirty water insert.
- Repeat steps 2-6 until floor is clean.
- DO NOT remove wet floor warning signs until the floor is fully dry.
Watch our floor cleaning video: