Housekeeping Service

Housekeeping service includes: Dusting all surfaces, furniture, appliances, equipment, knick knacks, etc. Sweep, Mop & Wash floors and vacuum carpeted surfaces. Polish all wood surfaces. Remove cobwebs from ceilings and other surfaces. Clean and scrub all sinks, tables, chairs, appliances, and countertops. Sanitize all surfaces. Clean and scrub all countertops, surface areas, toilets and tubs. Clean mirrors and polish any chrome surfaces. Deodorize rooms & bathrooms. Remove garbage and empty dustbins & ashtrays

Application of modern methods, equipment and technology help us offer high quality services within minimal time frame. In our pursuit to deliver the best, we use a wide range of mechanized cleaning equipment for different cleaning applications. Our cleaning devices are completely reliable and provide a perfectly clean environment. Handy and easy to use, our equipments, tools, and automatic wipers save both time and energy of our workforce, thus contributing to the increase in efficiency of our work.

We provide services for Mechanized Cleaning in all areas. The services that we cater under this category are as follows:

Housekeeping is a very physically demanding job. The personnel are on their feet for a full shift of 8 hours during which they perform various tasks . It is therefore, imperative for the Housekeeper to ensure safe conditions and practices in the department.

Commercial Office

Our commercial office cleaning service involves general dusting, sweeping, mopping, washroom maintenance, vacuuming, computer cleaning as well as basic pantry services. Additionally, we also cover all external surfaces, reception areas, escalators, elevators etc.; depending on the client’s requirement. We strive to provide the client exactly what they require; and hence each contract is tailor-made to suit your preferences. Our sole intention is to make your life simpler so you can concentrate on your real job!

Housekeeping Management

A perfect domain constantly satisfies you, persuaded and solid. We are dedicated to providing top-level cleaning management to our customers in numerous segments: shopping centers and showrooms, corporate workplaces, health institutions, educational institutions and hospitality, etc. We obey the needs of our clients in the most ideal way and take the most extreme consideration of their family units while transmitting the unmatched cleaning administrations. We have a group of prepared, experienced and reliable cleaners, both men and women. They are constantly advanced to fulfill their obligations they can trust. We use quality material and types of equipment to maintain the good taste of the office.

Sanitary Services

A sanitary processing environment is essential to food safety, and ensuring a sanitary plant means implementing cleaning standards as well as sanitation standards.

“Cleaning and sanitation are different because the cleaning steps address physical soils that are loose or adhering to a surface. Sanitation is directly related to microorganisms,” Thus, attaining a sanitary environment involves seven essential steps:

1. Inspection, Identification, and Equipment Breakdown

Prior to beginning the cleaning program, equipment should be broken down, and an inspection conducted to identify any areas needing particular attention and select the application methods and chemicals to be used. While a plant will generally have standards for selection, it is also important to determine if any extenuating conditions exist that may require extra cleaning or sanitation, different detergent or sanitizer, or other variation.

2. Sweeping, Scraping, and Flushing

The first step in the cleaning and sanitation is, then, the physical removal of gross solids and large particles. This could include the use of brooms and scrapers or simply physical lifting and disposing of items. The more food residues removed ahead of time, the cleaner the wash water will stay. This is often followed by flushing or rinsing of the surfaces to remove as much of the solids and particles prior to cleaning as possible. We recommends that warm water, of 105° to 115°F be used for rinsing. “If the water is too hot, it can cause the soils to become more adherent,” he said.

3. Washing

The second step of cleaning is the application of a detergent. This may be applied manually, but a mechanical foamer is generally preferred, Parker said. “This gives a very good cling to the surface so the contact time can be enhanced,” he explained, adding that it is particularly effective on vertical surfaces. Manufacturer directions for dilution rates and contact time should be used, then physical cleaning conducted to scrub the surfaces.

If operating in a dry facility, equipment and components may instead be cleaned with alcohol or other solvents that evaporate over time.

4. Rinsing

Following washing, a potable-water rinse is conducted to ensure that all the detergent is removed. The rinse step is critical because detergent residues will neutralize many sanitizers. As Parker explained: Detergents are alkaline, whereas most sanitizers are acidic; detergents have a negative charge, while most sanitizers have a positive charge.

5. Sanitizing

Once the surfaces are verified as “clean,” the sanitizing steps are begun. A variety of applications are used for sanitizing processing environments, from heat to chemical disinfectants. “In the food and beverage industry, there are probably four or five general categories of hard-surface sanitation that are used. The most common of these are chlorine-based, sodium hypochloride, commonly known as bleach.

6. Rinsing/Air Dry

Sanitizers come in two forms: leave on and rinse off. According to Food Industry Quality Control Systems by Mark Clute, QA Manager of Turtle Mountain, most food processors currently use leave-on sanitizers due to the “glove-like protection” they provide. These, he said, can be left on the surfaces for several hours and still maintain their effectiveness. As with detergents, rinse-off sanitizers should be completely rinsed from surfaces prior to operational start-up, and label directions should be followed for dry time for leave-on sanitizers.

7. Validation and Verification

Validation should be conducted through both visual inspection and protein swabs. Additionally, We recommends that all cleaning and sanitizing procedures be regularly monitored for effectiveness, through pre-operational inspections or audits and microbial sampling of the environment and food-contact surfaces. Verification criteria should include that no visible residue be present and micro counts be within acceptable limits.