Industries
Cleaning for manufacturing plants.
Arbor cleans manufacturing plants and food and beverage producers from Petaluma to Lodi and Lathrop, around your shifts, line schedules and planned shutdowns.
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Printable checklist
Production sets the clock.
A plant is measured by what ships out the door, so no one wants a mop bucket parked beside a running line. Yet dust on a ledge above an assembly bench, a slick patch by a press or a locker room nobody wants to change in will cost you more than the cleaning ever does. The answer is a plan that fits into the gaps between runs.
Arbor starts with a free walkthrough alongside your plant manager or maintenance lead. We look at the production floor, the support rooms and the office side, learn which areas are off-limits during a run and which windows open up at shift change, on weekends or during a shutdown. The written plan and quote come back before any work starts, with each zone given its own tasks and frequency.
Production floors and assembly areas.
On the floor, the work is about grit, chips, spills and walkways. Aisles and travel lanes are swept and machine-scrubbed, and the concrete around equipment bases, workbenches and racking is cleaned by hand where a scrubber cannot reach. Painted walkway lines stay visible because the film over them is removed, and spill-prone spots by presses, mixers and fill stations get their own attention.
Equipment exteriors, guarding and control panels are wiped once your team has locked the line out, during the window your supervisor sets. Assembly benches are cleared of debris and wiped at shift end, with parts, fixtures and work in progress left exactly where operators placed them.
Food and beverage lines.
Plants that make food or drink need sanitation that fits their own program. Crews sanitize food-contact surfaces and production lines following your master sanitation schedule, in the order it sets: dry pickup first, then wash, rinse and sanitize, with tools color-coded so a brush used on a floor drain never touches a conveyor. Products and concentrations are the ones your quality team approves, and every task is logged on your forms.
Around the line, packaging rooms, ingredient storage and wash bays get swept, scrubbed and squeegeed toward the drains, and drain covers are lifted and cleaned on the schedule in your plan.
Locker rooms, restrooms and break areas.
Crews coming off a shift should walk into a locker room that is ready for them. Benches and locker fronts are wiped, showers and floors scrubbed, and restrooms cleaned and restocked from fixtures to floor drains, timed to finish just before shift change. Paper, soap and liners come from your stock or from our janitorial supplies program.
Break areas get tables, chairs, vending fronts, microwaves and refrigerator handles cleaned, and trash and recycling taken out. A day porter can make rounds during long shifts, so restrooms and break rooms stay fresh between nightly visits.
Quality labs, offices and the visitor side.
The quality lab, the plant offices and the conference room where customers sit for a tour are cleaned like a well-kept office: desks dusted, screens and phones wiped, floors vacuumed or mopped, bins emptied. Lab benches are wiped once samples and instruments are put away. When a customer visit or an outside audit is on the calendar, an extra pass through the lobby, restrooms and tour route can be booked ahead.
Periodic work during shutdowns.
Some jobs only make sense when the plant is quiet. High ledges, light fixtures, pipe runs and the tops of panels are dusted on a set rotation. Our commercial floor care crews deep-scrub concrete production floors, including sealed concrete, and strip and refinish the vinyl tile in offices, labs and break rooms. A restroom deep cleaning on a monthly or quarterly cycle takes care of grout, partitions and vents. Planned holiday and maintenance shutdowns are the natural time to schedule all of it.
Plants across our area.
Production work runs across our whole service area. Petaluma’s North McDowell business area mixes manufacturers with food and beverage producers, and Lodi has manufacturers and processors along its Highway 99 industrial area. Lathrop, Stockton and Tracy add larger production buildings beside the distribution centers, and the Sacramento side has plants in West Sacramento, Woodland and Rancho Cordova.
Every plant gets a background-checked crew that learns your safety rules and PPE requirements before its first shift, and supervisors who come back for quality inspections.
Shifts and price.
Plants running one shift are usually cleaned in the evening, and plants running around the clock are cleaned zone by zone as lines stop. The price is set by your square footage, the split between production and office space, how many locker rooms and restrooms you have, how often each zone is cleaned, any line sanitation and the periodic projects you add.
A few useful answers
Common questions
Can you clean while our lines are running?
Yes, in the zones your supervisor clears. Offices, locker rooms and break areas can be done any time, and production areas are cleaned as each line stops.
Will your crew handle sanitation on our filling and packing lines?
Yes. Crews sanitize food-contact surfaces and production lines on your sanitation schedule, using the products and steps your quality team approves.
Will your crew follow our plant safety rules?
Yes. Your safety orientation, PPE requirements and lockout rules are written into the plan, and the crew goes through them before starting.
Can heavy floor work wait for our shutdown?
Yes. Concrete scrubbing, tile refinishing and high dusting can all be booked into a holiday or maintenance shutdown so production keeps running.
Do you clean the plant offices too?
Yes. Offices, conference rooms and the lobby share one written plan with the production floor, with their own tasks and frequency.