Spot the difference.


What is most noticeable in your kitchen that an Operations Director, Operations Support, a Client or a member of the home staff or a relief chef will see?




What’s the first thing you do every day when coming on shift – and frequently during the day?


And what’s the first thing that an Area Manager, our client’s Standards Control & Monitoring Manager and an EHO look for?


Soap in the dispenser, paper towels in the holder and a clean hand basin.


Wipe it around at least once a day.


Add it to the Closing List and then you can be confident that this ‘gotcha’ is covered.


In this example it took 20 mins. to scrub with Lime Away (using the correct PPE of course – you do know what they are!) to get the sink to the cleanliness of the second image.


There is no excuse – the hand basin and taps should be gleaming.

And while we are on the subject of sinks………

The tannins from potatoes and carrots stain even stainless steel so need to be removed on a weekly rota.

No, we are not allowed scouring cream but a little detergent, a green scouring pad and the magic addition of your elbow grease does the trick.