Clean the juice on the fruit store floor with a hand-free mop

In the floor cleaning of fruit stores, juice residue is a common and high-risk source of pollution. Due to its sugar content, acidic substances and pigments, it can easily cause the floor to become sticky, breed bacteria and increase the risk of customers slipping. The following is a systematic solution that combines cleaning principles with operational norms to ensure efficient decontamination and customer safety:

Component decomposition

Sugar: It has strong adhesion and is prone to adsorb dust to form a layer of dirt.

Acidic substances (such as citric acid and malic acid) : Corrode the floor sealing layer. Long-term residue can cause the tiles to turn yellow.

Pigments (such as grape juice, watermelon juice) : They have strong permeability and are difficult to be completely removed by ordinary cleaning.

Risk quantification

Viscosity: The friction coefficient of juice residue on the ground is reduced by 30%, and the risk of slipping increases by 2 times.

Bacterial reproduction: In an environment with residual sugar, bacteria can multiply by more than 100 times within 24 hours.

Optimization of the cleaning process

Step 1: Pretreatment (to reduce diffusion)

Absorption method: Quickly cover the juice area with a dry paper towel or absorbent cotton, and press to absorb the surface liquid (avoid wiping to prevent spread).

Freezing and solidification (for large areas of stickiness) : Apply an ice pack to the juice area and remove it after the sugar has solidified.

Step 2: Deep cleaning

Segmented cleaning: Fold the mop head in half and clean the contaminated area in sections to prevent the detergent from diluting.

Mechanical decontamination

When dehydrating, press the mop head repeatedly to ensure that the sugar and pigments are discharged along with the sewage.

For stubborn stains, the detachable mop can be soaked in the cleaner separately and then rubbed.

Step 3: Drying and protection

Quick drying: After cleaning, use a dry mop or absorbent towel to re-dry, and use a fan to accelerate the drying process.

Anti-slip treatment: Lay anti-slip MATS in the clean area and briefly place the "Caution: Slippery Floor" sign.

Clean the mop head

Sugar residue: After cleaning, rinse the mop head with warm water to prevent sugar crystals from hardening the fibers.

Pigment penetration: If the mop is stained with pigment, it can be soaked in an oxygen-containing bleach (such as hydrogen peroxide) for 10 minutes and then cleaned.

Suggestions for material selection

Mop material: Superfine fiber + polyester composite material is preferred, with a 50% improvement in sugar adhesion resistance.

Mop handle material: Avoid wooden or iron handles. Choose aluminum alloy or engineering plastic instead to prevent corrosion by cleaning agents.

Cleaning frequency planning

Peak hours: Inspect the ground every two hours. Deal with juice contamination immediately if it is found.

After closing the store: Thoroughly clean the floor, with a focus on areas prone to contamination such as the bottom of the shelves and around the cash registers.

Disposal of clothes contaminated by juice

On-site tools: Place portable cleaning wipes (containing neutral enzymatic hydrolysis agents) near the tasting area or the checkout counter.

Processing procedure:

Press the contaminated area with a wet wipe to absorb the surface juice.

Spray a small amount of neutral detergent and gently rub.

Provide dry paper towels to absorb the moisture and prevent the spread caused by customers wiping by themselves.

Customer communication scripts

Preventive reminder: "The floor has just been cleaned. Please walk carefully and slowly. Shoe covers can be provided for you if necessary."

After pollution, please comfort: "We are very sorry for the inconvenience caused to you. We have cleaned your clothes for you and presented you with a 5-yuan coupon as compensation."

Pre-treatment first: If juice contamination is found, immediately absorb it with a paper towel to prevent it from spreading.

Segmented cleaning: Use the mop head in sections to ensure the concentration of the cleaning agent and the cleaning effect.

Fast drying: Drying is completed within 30 minutes after cleaning to prevent secondary contamination.

Material maintenance: Regularly clean the mop head to prevent sugar crystals from hardening the fibers.

Through the above measures, the floor cleaning efficiency of fruit stores can be increased by more than 60%, while ensuring customer safety and product hygiene, and reducing economic losses caused by improper cleaning.