Purpose

To maintain a clean, safe, and hygienic workplace by ensuring all areas — including kitchens, break rooms, and shared spaces — are kept tidy, free from pests, and clear of hazards.

Scope

This SOP applies to all employees, contractors, and visitors using workstations, kitchens, and shared areas within company premises.

Responsibilities

• Employees/Visitors: Keep personal and shared areas clean and tidy, dispose of waste correctly, and report hazards or pests.
• Supervisors/Managers: Monitor cleanliness and enforce this SOP.
• Housekeeping: Provide cleaning, waste disposal, and pest control services.
• Health & Safety Officers: Inspect and ensure compliance.

Procedure

A. General Workplace Tidiness

• Keep work areas, walkways, and communal spaces free from clutter.
• Store items in designated storage areas, not on floors or stairwells.
• Dispose of waste promptly in designated bins.
• Ensure fire exits, corridors, and emergency routes remain clear.
• Report spills, leaks, or hazards immediately for cleanup.

B. Kitchen and Shared Space Cleanliness

• Wipe down benches, tables, and sinks after use.
• Wash, dry, and put away dishes, cutlery, and utensils immediately after use.
• Do not leave food, wrappers, or containers out overnight.
• Store food in sealed containers or refrigerators, clearly labelled with name and date.
• Dispose of perishable items before they expire to prevent odours and pests.
• Empty bins regularly, especially food waste bins, and replace liners.
• Report malfunctioning appliances (microwave, fridge, kettle, dishwasher) immediately.

C. Pest Prevention

• Do not leave crumbs, spills, or unsealed food in kitchen or work areas.
• Keep bins closed with lids, particularly food waste bins.
• Report any signs of pests (rodents, insects) to Facilities/Housekeeping.
• Avoid storing cardboard boxes, food packages, or other clutter that may attract pests.

D. Hazard Reduction

• Clean spills immediately or place warning signage until cleaned.
• Keep electrical appliances (kettles, toasters, microwaves) clean and in good condition.
• Do not overload power outlets or use damaged appliances.
• Ensure kitchen and shared spaces are well-ventilated and free from blocked walkways.

Inspections and Maintenance

• Housekeeping will conduct routine cleaning and pest control.
• Supervisors and the Health & Safety Officer will conduct regular inspections.
• Any hazards or hygiene issues must be reported and addressed immediately.

Training and Awareness

• All staff will receive training on safe housekeeping, kitchen hygiene, and pest prevention.
• Signage will be displayed in kitchens and shared spaces reminding staff of cleanliness expectations.