Health and Safety
Executive
Stop slips in kitchens
Floor cleaning
Cleaning floors in kitchens is a routine procedure but, if not For quick/middle of the day cleans
done correctly, can lead to surfaces that are slippery and Wring out as much liquid as possible before use.
dangerous to walk on. This information sheet provides tips on Mop a small section of floor at a time, rinse and repeat.
floor cleaning techniques that can reduce the risk of slips, useful Dry off floor with dry mop/squeegee.
if you are a chef, manager or business owner managing a floor
For end of the day/end of shift cleans
cleaning system.
Wet the mop well and mop the area.
Leave solution on the floor for a few minutes to loosen
Facts
dirt and grease.
Gently scrub the wet floor (and grout if tiled) with a brush.
A clean and dry, smooth floor is rarely slippery.
Use a squeegee to push the dirty water residue to drain,
A well-wrung mop will not leave a floor dry. Clean, well-
or soak up using a mop.
maintained squeegees and dry mops will speed up
Give cleaned area a final mop over.
drying time on many floors.
Dry off floor with dry mop/squeegee.
Dirty or greasy dry mops and squeegees spread
contamination over clean floors. Machine cleaning: Suitable for larger kitchen
Mopping alone will not be effective on rough or profile floors, floor areas and for periodic floor maintenance
a manual or mechanical brush can improve cleaning.
Warning cones will not stop people entering a wet area. Points to consider
For best results, follow the manufacturers instructions
Small spills: Spot cleaning on how to use the equipment.
Ensure staff are fully trained in how to use, set up and
Even a small spill can be a slip risk. maintain the equipment.
Power cables can create trip risks; cleaning may leave
Clean up spills immediately.
floors wet.
Avoid wet mopping, as it increases the size of the spill
and the slip risk area. Steam cleaning
Use absorbent material to soak up the spill (eg paper Steam penetrates deep into flooring; heat and pressure
towel, cloth). mobilise grease.
For greasy spills, use a cleaning solution. Some machines recover the dirty water, others have flat
Dry the floor well. head mops which soak it up.
Remove warning signs as soon as the spill is gone. Leaves floors almost dry.
Mechanical brush (scrubber) methods
Wet cleaning
Can clean into the grain of a slip-resistant floor.
Important that settings and cleaning concentrations are
Sweep the floor and ensure equipment is clean.
correct and accessories maintained.
Prevent people from walking on wet smooth floors until
Different brush systems are available, suitable for small,
they are totally dry.
awkward and large floors.
Close area, use barriers, clean in sections, as last resort
Some machines leave the floor dry.
use cones.
Warn wet cleaning in progress, remove signs as soon as Further information
floor is dry.
Use the right balance of cleaning solution to water. Stopping slips and cleaning:
Keep an eye on the bucket solution and change - visit www.hse.gov.uk/slips/campaigns.htm
when dirty. - read the HSE information sheets Slips and trips: The
After use, rinse cleaning equipment thoroughly. importance of floor cleaning Information Sheet (Slips
Do not dispose of dirty fluid in food and hand sinks. and trips 2) MISC691 HSE 2005 Web version only at
www.hse.gov.uk/pubns/web/slips02.pdf and Preventing
slips and trips in kitchens and food service Catering
Information Sheet CAIS6(rev1) HSE Books 2005
Hygiene issues in kitchens:
- visit www.food.gov.uk/safereating/.
Printed and published by the Health and Safety Executive
