Good housekeeping means keeping the entire establishment clean and sanitary at all times -- making it a more pleasant place for the customer to visit as well as a better place in which to work.   Good housekeeping helps break the chain of infection from the source of the disease to the customer and to the employee. It also helps prevent accidents and makes a safer place in which to work.  Good housekeeping is a primary responsibility of the management.  However, the cooperation and assistance of all employees is needed for a safe and sanitary operation.

One of the keys to good housekeeping is proper arrangement and installation of equipment within the food facility. This makes for easier and faster cleaning and sanitizing.   Additionally, posting and following daily cleaning schedules can increase cleaning efficiency and promote good housekeeping practices.

Cleaning should be done during periods when the least amount of food is exposed, such as after closing. This does not apply to cleaning that is necessary due to a spill or other necessary cleaning.

Safe and sanitary facilities, equipment and utensils

Facilities

To ensure that facilities are safe and sanitary:

• Keep floors repaired and clean them daily
• Keep walls, ceiling, windows, screens, doors, and light fixtures clean and in good repair
• Keep screens on windows, doors, and outer openings closed and in good repair
• Keep exhaust fans, filters, and hoods in good working order and clean of dust and grease
• Construct and install all counters, shelves, tables, refrigerators, sinks, and other equipment or utensils so they can be easily clean
• Clean rest rooms and fixtures daily
• Prepare and store food in clean, dry places.  Avoid storing food underneath sweating, or leaking pipes
• Loading zones and garbage areas should be kept clean, and free from trash for pest control and safety

Equipment and utensils

Some general rules for safe, sanitary equipment and utensils are:

• Purchase equipment that has been approved by an accredited third party
• Follow manufacturer's instruction for equipment installation, use, care, and cleaning
• Keep counters, shelves, hoods, and sinks clean and free from dust, dirt, insects, and other contaminating material
• Be sure the wiring system for electrical equipment is grounded
• Clean can openers daily. Replace nicked or dull cutting blades
• Clean dish machine daily. Remove, wash, and rinse tubes, making sure that openings are not clogged. Delime machine as needed
• Follow manufacturer's instructions for microwave oven installation, use, care, and cleaning
• Keep air temperature in all parts of the refrigerator at 41 degrees F or below
• Install drain lines with air gap before going into sewers
• Follow the manufacturer's instructions for cleaning and sanitizing soft ice cream or milk shake machines

Food being transported should be protected to ensure it is maintained at safe temperatures and protected from contamination.

In walk-in refrigerators, food should be kept a least 6 inches off of the floor.

Deep fat fryers, ovens, stove, ranges, mixers, peelers, and similar equipment should be cleaned daily.

Potentially hazardous foods need to be keep at safe temperatures at all times (41 degrees F or below, or 140 degrees F or above).

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