• As breakrooms and kitchenettes are areas that often have limited space, choose a range of smaller dispensers.
• To make cleaning as easy as possible, begin by focusing on the least dirty surfaces and end with cleaning the floor.
• Remember that sanitisers do not work well on dirty or oily surfaces – they need to be cleaned first. Use hot water and detergent or other professional cleansers on greasy surfaces.
• Quite often it’s unclear who’s responsible for keeping breakrooms clean. Clarifying this will have a positive impact, and the best result is often achieved if cleaners have the main responsibility, with employees feeling a responsibility to keep it fresh and tidy while they are using it.
