COMMERCIAL KITCHEN CLEANING
Stoke Mandeville Hospital - Aylesbury, England, HP21
Client's Challenge
Stoke Mandeville Hospital’s catering department required a safer, simpler, and more consistent cleaning process across its commercial kitchen and food service areas.
At the time of engagement, multiple cleaning products were being used
across the department, which had led to:
• Confusion among catering staff
• Inconsistent cleaning outcomes
• Increased likelihood of operator error
• Ongoing hygiene and appearance concerns
• Preventable safety issues and accidents
• Inefficient ordering and poor stock control
The hospital required a clear, standardised system that would improve hygiene performance, reduce risk, simplify staff training, and deliver better cost control.
Assessment & Planning
APT ICC assessed the catering department’s existing cleaning regime and identified that excessive product overlap was a key contributor to inconsistent results and elevated safety risk.
The assessment focused on:
• Typical food soils, grease, and general contamination types
• Surface compatibility across kitchen equipment, floors, and walls
• Safe-use requirements within a live hospital environment
• Opportunities to simplify product selection without reducing hygiene
performance
Following this review, APT ICC selected a single primary in-house chemical system capable of supporting the majority of daily catering cleaning tasks. Controlled on-site trials were then completed to confirm effectiveness, safety, and suitability before full implementation.
Methodology
APT ICC implemented a structured hygiene improvement programme designed for repeatable compliance and real-world practicality:
1. Product Rationalisation
Reduced the number of daily-use cleaning chemicals to eliminate confusion and lower risk.
2. Controlled on-site trials
Tested Ultraclean MB across multiple surfaces and working conditions to confirm performance and compatibility.
3. Programme deployment
Introduced a consistent cleaning routine with clear guidance on dilution rates, contact times, and application methods.
4. Training and certification
Delivered staff training and sign-off to ensure correct chemical usage, handling, and ongoing compliance.
5. Wider facility alignment
Supported application of the same hygiene standards across dining and restaurant areas where appropriate.
Site Access & Logistics
Equipment
• Standard commercial kitchen cleaning tools (cloths, mops, buckets, and surface application equipment)
• Routine hygiene control procedures appropriate for a live hospital environment
No unnecessary specialist equipment was introduced, ensuring simplicity and ease of adoption by hospital staff.
Chemicals
• Ultraclean MB - APT Commercial Chemicals’ in-house, multi-purpose cleaner used as the primary product for daily catering cleaning and sanitising tasks
The Results
• Multiple cleaning products replaced with a simplified, single-system approach
• Reduced confusion and operator error risk
• Improved safety within the catering department
• Higher standard of cleanliness and visual presentation achieved
• Reduction in staff complaints
• Improved ordering control and stock management
• Budget savings delivered through product rationalisation
• Long-term, repeatable hygiene routine established
The hospital benefited from a practical, sustainable cleaning system that improved compliance, safety, and day-to-day operational performance.
