I'm working in this too every 5 minutes my trainer keeps telling me you need to be quicker your left behind I'm trying to go fast but it's hard give me a break
Amen to that brother. They literaly have me cleaning 6 times a day and every day it's a different part of the apartment that gets a nice steady cleaning session. If I dont finish they dont get mad they know the truth.
Man this brings back memories from the late 90s haha... Still remember the procedure at the supermarket which had a pretty large butchery dept. Gross removal of all stuff on floor and on the benches, take out x2 shopping trolleys of all the waste rubbish bags which were leaking blood, sauces, water and crap, dozens of cardboard boxes chucked into a cage and had to get up in it and stamp them down, then take to a compacter out in the storerooms at the rear of the building - usually 2 trips down there... do the dishes, clean all the tote bins (x40), hot water over all the cutting boards to release fats, foam them, let sit, scrub and hose off, then another few buckets of hot water over them, then onto foaming the floors and walls, mince machine, bandsaw, clean out the drains (another trip with a bag full of leaking crap) then onto the meat packing end and cleaning all the tables, hot water in about 7 buckets tipped all over the floor then another few with sanitizer, squeegee the floors and finally done 5.5 hours later. Wasn't any high pressure hoses or decent foam guns back then so was a bit slower than the average time these days.
Fastest way I've found is spray everything off as soon as possible and let it sit, then go spray it again a while later, It'll come fairly clean, then go detail everything thats not, put soap down, scrub and rinse. takes about 45 minutes, an hour if anything comes up.
I would've loved a high pressure hot water one back in the 90s lol...or even a cold high pressure one. Pretty much was a hose exactly like this vid. Took bloody ages.
It takes me about 45 minutes to clean a meat department if i'm not interupted and our grinder has a safety guard. the lid must be closed in order for it to operate. Those boards could also use a little block whitener too. Also I do the block whitener, Soap, Rinse, and Santize. I'll take out my trash and do the dishes. If its really bad i'll rinse first let it sit then add on the soap.
Is it better to try to get all the meat pecies on the floor first , as from machines and tables or should I do it section by section. And the tenderizer machine pieces are extremely hard to clean 100%. I've been letting them soak in "detergent" for an hour or so but there is still stringy meat pieces and residue. they offerer some mineral oil stuff but even that seems rather useless.
Yes for sure! I did a large supermarket butchery and used to take me 5.5 hours all up...Get it all on the floor first then get it all bagged up or in a bin, and then all the rubbish bags and any cardboard boxes and def work in sections. I used to start at the sink when all the rubbish was removed and do all dishes and that sort of thing and all the tenderizer parts, then moved to the butchers tables, then to all the tote bins to clean, then to the trimmers tables and bandsaw then the mince machine and worked my way in one direction down the store....I used to use a list I wrote out and order of doing things and stuck to it and used to give myself times like ''7pm clean mince machine'' so Id always work to that and sometimes get ahead of myself which was good!....I used to high pressure hose those tenderizer pieces and even foam gun sprayed them and a soak in hot water and then scrub them.
Dude these people over here leaving me with 2 hrs to clean and fill shit plus answer any customers questions I just started and have been tryna figure out a good way to balance all this within 2 hrs
My meat department must be bigger than most it takes me 2 hours to clean all equipment and wash tables and floors and walls and that's just because I've been doing it for 2 years it used to take me 4 houra
Yeah I'd say this one is pretty small. One I worked in was huge supermarket one and took me 5.5 hours for tote bins, waste removal, cardboard box removal, tables, floors and walls. And was non stop work. Sometimes the butchers finished early on Fridays and started cleaning for me and shaved 1 hour off, which was good!
oh my god, at the place I work at we have to scrape everything with a knife and it's not even that clean afterwords. is it like this at every place to clean with a hose?
They give me 4 hours to clean and put away the casings and stock up on fresh meats. I get the cleaning done in a hour and a half depending on how many customers stop by. The rest is a piece of cake, well gotta go off to work.
Same here. If I really hustle and take all the trash out and throw away all the bits and pieces of the extra meat clippings, I'll be able to finish with in 45 minutes but nooooope, Customers have to bug me
Kevin deBroux should I do meat ? or backroom ? I finish an complete my Walmart application an several are hiring an only two of them said they was gonna call me next week . this is gonna be my first time working for Walmart , but i don't know what position i should do , an I really don't want customers bothering me . lol
I used to coil it up then take to the sink and soak in hot water for a while then in with detergent and scrubbed like doing the dishes then hosed it off after. Damn dangerous things and so easy to cut yourself when cleaning them.
Way am a butcher for 18 year's its fun learn about meats. Best thing is u know what u bring home because you cut. the meat yourself. Woman's rock. I use to do it just with a knife grow up on a farm, in Germany had to learn to use the saw. It's awesome
At acme they'll add shit to ur job!!!!! But once u find a routine it's kinda piece and quite until customers fucking bother u. But there is nothing like getting done 3 hours early. ...
