Cleaning designed around the environment, not a generic checklist.
Oiva is not a standard awarded by a cleaning company; it is Finland’s official food-control evaluation system based on Finnish Food Authority guidance. Our service can support cleanliness and self-monitoring goals, while regulatory compliance remains the food operator’s responsibility.
Every service starts with scoping. We agree the areas, tasks, frequency, working hours, access arrangements and separately ordered work in writing. This gives the customer a clear expectation and the cleaner a clear brief.
What can be included?
- Agreed kitchen surfaces and structures
- Floors, wall surfaces and accessible high areas
- Intensive removal of agreed grease and soil build-up
- Agreed cleaning of floor drains and splash zones
- Agreed storage and waste-area cleaning
- Clear boundary between cleaning, equipment servicing and production responsibilities
Frequency and quality are agreed before launch
For recurring services we define a target level and review points. For one-off work we define the desired outcome, boundaries and work sequence. If use of the premises changes, the service can be resized. The goal is not to do the greatest number of tasks but the right tasks at the right frequency.
Pricing is typically affected by floor area, room types, occupancy, frequency, working time, access and safety arrangements, and any machines or specialist equipment required. You receive a clear description of what you are paying for before work begins.
