Integrated cleaning and measurement: a new approach to housekeeping and sanitation.

摘要

Revision of sanitation standard operating procedures (SSOP) in a restaurant chain is discussed, focusing on reasons for introducing an integrated cleaning and measurement (ICM) programme, originally developed for the housekeeping industry, as a means of objectively evaluating and improving cleaning methods. Principles of ICM are considered, along with practicalities of monitoring the ICM measurement component in restaurant kitchens and incorporation of ICM into a working SSOP.