In this guide, you will find the complete procedure to clean and organize the products in the shelves, as well as the areas surrounding them. It covers the steps Hub Managers (HM), Shift Leads (SL) and Ops Associate Plus (OA+) need to take, the equipment they need, and a procedure overview.
By following this guide, you can ensure our customers receive products that follow hygiene standards, and that they facilitate the picking process and the stock, Best before date (BBD) and fresh checks.
Instructions
Cleaning and maintaining the shelves
Maintenance overview
Frequency: once a month
Assigned shift team: internal cleaning shift
Equipment needed
Blue microfiber cloth and sponge
Disinfectant cleaner
Oven cleaner or grease remover
Cleaning and maintaining the shelves
Identify the shelf that needs cleaning.
Remove all products and store them in a clean container.
Important:
Ensure the products stay in the correct order to maintain the FIFO principle.
Remove dust and clean dirty or sticky areas with a wet microfiber cloth and disinfectant cleaner. If necessary, use a sponge with oven cleaner or grease remover.
Let the shelf dry completely.
Return the products to the shelf according to the FIFO principle, arranging them neatly in rows for easy access.
Remove unnecessary outer packaging and organize the products efficiently to maximize shelf space.
Cleaning behind and under shelves
Maintenance overview
Frequency: twice per quarter
Assigned shift team: internal cleaning shift and external Cleaner
Cleaning behind and under the shelves
Important:
This process must be done before the external Cleaner comes in for their shift.
Remove all products from the lowest shelf to access hard-to-reach areas.
The external Cleaner will weep out dirt and debris from under and behind the shelves and dispose of it.
Once the external Cleaner mops the floor and it fully dries, return everything to its original position.
References
Read more about cleaning procedures here
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