inside to reduce the amount of water, dirt and contaminants tracked into the building. Limit the tracking of interior soil by placing matting in critical locations like exposition areas or in transitional walkways such as those leading from the kitchen to dining areas. This can be the last line of defense to help prevent common materials such as grease, oil or other organic matter from building up throughout guest areas, thereby improving image and limiting hazards. Transitional mats can also be effective in areas leading into restrooms — a frequent site of water buildup. The NFSI tests mats in laboratory and real-world settings to ensure they meet the highest safety standards. Select mats that are certified to provide “High Traction” by the NFSI to reduce the risk of slips, trips and falls. 3. Maintain The third step of the hard floor care trifecta is to maintain. Possibly even more so than other loca-tions, daily floor maintenance is essential to a clean and safe foodservice operation. Dedicate one mop to each area within a restaurant — kitchen, dining and restroom areas — to further reduce the chance for cross-contamination. And, while it might seem like common sense, make sure all tools and equipment are sanitized before any cleaning is com-pleted. A dirty mop fails to remove soils and increases the risk of cross-contamination — essentially nullifying your efforts. However, damp or wet mopping by itself doesn’t clean a floor: Agitation using deck brushes or other tools that work with a mop, such as an autoscrubber for larger areas, is important to keep surfactants and soils from building up on flooring. In addition, proper dilution is essential to ensuring floor care chemicals work properly. Many cleaning professionals use wall-mounted dispensing units that accurately dilute chemicals to ensure there isn’t an excess or lack of chemical concentration. Provide ongoing training so employees know how to properly clean floors, remem-bering to reinforce cleaning frequencies with checklists so other team members know exactly when the floors were last cleaned. The Final Product Whether you want to develop a hard floor care program for a new substrate, to restore an old one, for protecting building occupants against slip-and-fall incidents or to simply keep your floor care program in line with industry best practices, following the three steps of the floor care trifecta is essential. Adhering to the three-step hard floor care process of deep cleaning, protecting and maintaining will help ensure that your floors remain in top condition so you can showcase the final results with pride. CM Spr ray everything. Waste nothing. New Clo orox ® Smart Tube e ® technology reaches to the very bott tom of the bottle so you can Spray Every Drop p ™ . No was ste, so you save money — now that’s a nice twist. See the S h full f ll li line at cloroxprofessional.com/smarttube Only from Clorox ® Product Information no. 203 on page 24 www.cmmonline.com 35
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