Cleaning for health in hospitality

Common problems, and how we approach them

1. 01

   Peak service leaves little time.

   We build a cleaning sequence that fits service and holds up when the venue is busy.

2. 02

   Food rooms already follow a food-safety program.

   Our process works alongside it and does not replace it.

3. 03

   Rooms have to reopen with a record.

   We document what was done, while reopening and notification stay with the venue.

4. 04

   Drains and waterways downstream.

   Where a site drains to a waterway, we review the detergent and disinfectant choices.

5. 05

   Surfaces and equipment wear out early.

   We check compatibility before anything is changed, so the process protects assets and equipment life.

From the field

• A venue gastro outbreak

  The venue had a complete written record and independent laboratory swab results, which we shared with the council with the venue's permission.

  Read the case study

• A riverside venue on the Yarra

  The venue was cleaned and disinfected, and the river was protected.

  Read the case study