Supermarket Warehouse Cleaning And Sanitation Management System, Simple And Easy To Understand

Hygiene management in supermarket warehouses is directly related to product quality and customer health.

The headache for many warehouse management personnel is that the purchased goods themselves are prone to attract dust, oil leakage, and may also cause damage to the packaging and contaminate the shelves.

Just today, let’s talk about how the purchasing department handles the first checkpoint, and then combines the warehouse environment, goods, and equipment, including personnel, with cleaning and disinfection, and inspection and assessment, to clean up all the dead spots one by one.

Procurement control, rejecting “dirty and messy” goods at the source

When the purchasing department makes product selections, it does not only focus on price and sales volume, but must also take into account the requirements of the products for the hygienic environment of the warehouse.

For example, some bulk edible oils and sauces, if the packaging is not tightly sealed, will easily leak during transportation, which will not only stain the ground, but also penetrate into the packaging of other goods, making cleaning up troublesome.

For example, for some products with strong odors, such as dried seafood and pickled foods, if the warehouse ventilation is normal, the entire space will be filled with odor, and the odor will be absorbed on the surface of cartons and plastic packaging.

Colleagues in procurement can take the initiative to ask for the packaging test report from the supplier, and confirm the compression strength and sealing performance of the other boxes.

During the unpacking and inspection of the goods upon arrival, if the package is found to have oil stains, damaged holes or signs of moisture, it should be immediately photographed on site to retain evidence, and then the entire batch of goods will be returned for processing.

Before entering the warehouse, you must use a clean rag to briefly wipe the outer box before allowing the outer box to enter the warehouse. All dust and stains attached to the surface must be blocked outside the warehouse door.

Floor, walls and ceilings are cleaned every day without leaving any dead spots.

The hygiene requirements for warehouse floors are very clear: no debris, no water, and no stains.

After the day's business ends, use a broom to clean up dust, paper scraps and packaging waste, wring out the mop and mop the floor again.

When encountering oily areas brought in by forklift tires, do not use clean water to wipe it forcefully. Instead, use a special oily cleaner to spray it. Wait for a few minutes to emulsify, and then use a hard-bristled brush to scrub back and forth.

If the ground is cracked or damaged, water will be hidden in it. If it is not dry for several days, it will emit a smell, and mold will breed. Therefore, quick-drying cement or epoxy mortar must be used to repair it in time.

The surface of the wall cannot be ignored either. If the pieces of cement that have fallen off and the moldy wall skin fall among the exposed goods one day, then this batch of goods will have to be scrapped.

Arrange a ladder to clean the ceiling once a month. Areas such as vents and around lighting fixtures are the most likely to accumulate dust. You need to use a telescopic feather duster to clean them to prevent dust from falling vertically and contaminating the stack.

Cargo storage, classification partitions leaving ventilation gaps

Different types of goods must not be mixed.

Daily cleaning supplies such as dish soap and washing powder, and food for human consumption such as biscuits and milk powder must be stored in separate warehouses or divided into different areas. Even if there is only a layer of plastic sheeting in between, the odors will penetrate each other.

An eye-catching classification sign is hung at the end of the shelf, which is marked as "Snack Food Area", "Beverage Area" and "Cleaning Supplies Area", so that employees can clearly see it at a glance when loading goods.

When goods are put on the shelves, they should be arranged neatly. There should be a gap of two to three centimeters between the boxes to facilitate air circulation. This also makes it easier to use a vacuum cleaner to suck away the debris in the gap.

Cargo inventory is carried out every other week, and then the cartons at the bottom are checked to see if they have become soft due to moisture. Then the production dates are checked, and expired, bulging and leaking products are selected and put into red garbage bags for separate disposal.

The packages of items entering the warehouse must be intact. If you find a crack in the outer box after being hit by a forklift, do not put it directly on the shelf. You need to seal it with tape or replace it with a brand new box, and then use a rag to wipe off the dust on the surface of the package.

Shelf handling tools should be cleaned and disinfected regularly

Shelves and bins should be thoroughly cleaned at least once a month.

In the corners of the partitions, cookie crumbs and seasoning crumbs tend to accumulate. The rag needs to be slightly damp. When wiping, employees should wipe it from top to bottom, and then use a small vacuum cleaner to suck up the crumbs and powder.

Check whether the shelf columns have been bent by forklifts, and check whether the beam buckles are loose. Once any hidden dangers are discovered, repair them immediately, otherwise the goods will fall and the packaging will be damaged, causing a mess on the ground.

Every day after get off work, you need to use a compressed air gun to blow off the dust and hair on the tires and chassis of forklifts and pallet trucks. Use a spray bottle to spray diluted disinfectant every week, and then wipe it twice with a clean water rag to prevent metal parts from rusting.

The cleaning tool itself cannot become a source of pollution. After use, the mop must be hung in a place where the wind can blow it to drain the water. It must not be piled up in a wet corner in a corner. The hair and fluffy things entangled in the bristles of the broom must be cleaned with our human hands or a comb, and then hung on the hook in the tool room specially designed for placing tools.

Personnel dress appropriately and wash hands, and receive regular training to make it a habit

All staff who enter the warehouse must wear clean work clothes. The collar and cuffs are the most susceptible to dust, so it is recommended to change them every two days.

When transporting commodities that are particularly prone to dust, such as flour and milk powder, wear dust-proof masks and gloves to prevent sweat from your hands from getting wet on the packaging of the commodities.

A picture of hand washing steps needs to be posted at the door of the warehouse. In front of the warehouse, after contact with damaged packaging, and after returning from meals, scrub with hand sanitizer for more than 20 seconds, especially carefully brushing away dirt between fingernails.

The supermarket organizes hygiene training once a month. It is not just a formality, but a physical demonstration, such as shining an ultraviolet light on the surface of the newly wiped shelf so that everyone can see the number of remaining bacteria with their own eyes, or playing a video of a whole batch of milk being contaminated due to warehouse hygiene problems, so that employees can pay attention to it from the bottom of their hearts.

Cleaning and disinfection are planned and records are complete and traceable

Each warehouse must have a detailed cleaning schedule posted on the wall.

Clearly write down in the form: the floors and shelves will be cleaned on Monday, Wednesday, and Friday, the vents and ceilings will be cleaned on Tuesday and Thursday, and the inner walls of the refrigerator will be disinfected on Saturday.

Do not slack off in the daily routine cleaning after the store is closed. When performing disinfection operations, you must strictly follow the instructions to dilute the disinfectant. Be sure to use food-grade chlorine dioxide effervescent tablets for food storage areas. After disinfection, rinse three times with plenty of water, and then use test paper to detect the residual concentration.

After each disinfection is completed, the warehouse management staff immediately fills in the disinfection record on site, which covers the time of disinfection, the scope of the area, the type of disinfectant used, the proportioning concentration value, and the signature of the operator.

These records must be kept for at least one year. When there is an inspection by the market supervision department or a health complaint occurs, they can be used as a key basis to prove one's innocence.

Be tough on inspections and assessments, and don’t relax in daily inspections

The quality control department conducts surprise comprehensive inspections at least once a week.

The person responsible for the inspection wears white gloves and touches the top of the shelf. If the gloves turn black, it means that the cleaning work is not done properly; use a flashlight to shine on the bottom layer of the shelf and the corners. If rat droppings or cockroach oothecae are found, the performance score of the regional person in charge will be deducted directly.

Warehouse management personnel must not stop their daily inspections. They will conduct inspections at 10 a.m. and 4 p.m. each day. They need to check whether there are newly dropped paper scraps on the ground, whether the goods on the pallet are skewed, and whether the exhaust fan is operating normally.

Upon noticing the problem, he immediately filmed it on the spot and then posted it to the work group. Then he notified the relevant person in charge to make rectifications within a limited time and conduct a review two hours later.

The scores of the health assessment are calculated every month, bonuses are given to the top three teams, and personnel are replaced for the teams that have been at the bottom for two consecutive months.

To put it bluntly, warehouse hygiene management is not just about posting a few policy sheets.

Starting from the source of procurement, the selection of goods that are not easily contaminated, followed by the warehousing inspection stage, must be meticulous, and the last step is to implement every little thing every day, for each person, these links are closely connected to each other, closely surrounding, without interruption, and closely interlocked.

Cleaning the floor, placing goods neatly, and performing disinfection thoroughly, these seemingly complicated and trivial actions are actually the most practical ways to prevent goods from being contaminated, reduce losses, and improve customer satisfaction.