Case study: hotel hygiene programme for housekeeping, kitchen and laundry

One coordinated programme for guest rooms, public areas, the kitchen and the in-house laundry.

Programme example: this case study describes how Evochem typically sets up a hygiene programme for this type of site. Customer names and site results are not published here.

This application case study describes a typical full-service hotel: guest rooms, lobby and public washrooms, a restaurant and banquet kitchen, and an in-house laundry handling bed linen, towels and staff uniforms. Each department often buys its own chemicals, which leads to many overlapping products and inconsistent dilution.

The programme below is how Evochem usually brings these areas under one plan, and what the hotel should monitor to judge whether it is working.

The site and its hygiene challenges

  • Guest rooms and bathrooms that must be cleaned quickly between check-out and check-in.

  • Hard-water scale and soap scum on bathroom fittings, tiles and glass.

  • Heavy grease on kitchen floors, hoods, fryers and grills.

  • Dishwashers that leave spots or residue when detergent and rinse aid are not matched.

  • Linen that greys or yellows when wash chemistry is not balanced.

  • Several departments mixing chemicals by eye, with no common records.

Assessment

  1. Meet the executive housekeeper, executive chef and laundry supervisor to understand each department’s routine.

  2. List every chemical currently in use and where overlaps exist.

  3. Check surfaces in rooms and public areas: stone, tile, glass, stainless steel and wood.

  4. Review kitchen cleaning schedules, dishwasher type and how detergent is dosed.

  5. Review the laundry wash process, machine types and linen categories.

  6. Agree a shared product list, dilution charts and checklists for each department.

The cleaning programme

Each department keeps its own routine, but the products, dilutions and records follow one plan.

  1. Guest bathrooms: EVO 1 at 2% to 5% for fittings, tiles and soap scum; EVO 6 for toilet bowls; EVO 3 at 2% to 10% for mirrors and glass.

  2. Rooms and public areas: EVO 2 at 2% to 5% for hard surfaces, EVO 7 at 2% to 5% for daily floor mopping, and EVO 4 for wooden furniture.

  3. Periodic deep clean of bathrooms with EVO 9 at 2% to 10% where scale has built up.

  4. Kitchen daily: Blaze Multi Plus at 2% to 5% for surfaces, walls and floors; Blaze Grill at 2% to 5% for ovens, grills and fryers, used directly on heavy deposits.

  5. Kitchen sanitising: after cleaning, food-contact surfaces and vegetables are sanitised with Blaze Tab, 1 tablet in 5 litres for general sanitising and 1 tablet in 20 litres for vegetables.

  6. Dishwashing: Blaze Auto at 3 to 5 ml per litre with Blaze Rinse at 0.2 to 0.5 ml per litre in the final rinse.

  7. Laundry: Flox Star main wash at 5 to 15 ml per kg of dry linen, Flox Build where heavy soil needs extra alkalinity, and Flox Sour at 5 to 15 ml per kg of dry linen in the final rinse.

Products used

Training and documentation

  • Short training sessions for room attendants, public-area staff, kitchen stewards and laundry operators.

  • Colour-coded dilution charts at each chemical point, written for the people who use them.

  • Room and kitchen cleaning checklists that supervisors sign off.

  • A laundry wash chart per linen category with product and dosing per kg of dry linen.

  • MSDS for every product, kept with the housekeeping store and the kitchen.

What the site monitors

The hotel agrees in advance which checks it will use. These are items to monitor and review with our technical team.

  • Supervisor room inspections and recurring issues found on checklists.

  • Guest feedback that mentions cleanliness.

  • Visual checks on crockery and glassware after the dishwasher.

  • Linen rejects and re-wash rates at the laundry.

  • Kitchen hygiene audit findings, internal or external.

  • Chemical consumption per department against the agreed dilution plan.

Review

The programme is reviewed with department heads after it has run for a while, and again when menus, room count, laundry volume or equipment change.

Talk to our technical team

Tell us about your site, soils, equipment and volumes. We will recommend products and dilutions, and send pricing for bulk supply.

Frequently asked questions

Why bring housekeeping, kitchen and laundry under one programme?

A shared plan reduces overlapping products, keeps dilution consistent and gives the hotel one set of records and one supplier contact for technical support.

How is laundry dosing set?

Dosing is set per kg of dry linen for each linen category, within the ranges in the product data, and written on a wash chart at the machines.

Is the kitchen degreaser also a sanitiser?

No. Blaze Multi Plus cleans grease and food soil. Sanitising of food-contact surfaces is a separate step after cleaning, using Blaze Tab.

Can Evochem train staff across shifts?

Yes. Training is arranged for each department and shift, and dilution charts and checklists keep the routine consistent between sessions.