Master Cleaning Schedule and Warehouse

How far do you go with your master cleaning schedule when it comes to the warehouse areas (we produce food packaging, no food)?

specifically when it comes to the racks and overhead beams and ductwork.  I get this is important in the manufacturing area where product is open, but everything is bagged and boxed in the warehouse. 

Hitting the beams/ductwork can be less frequent, based on the risk and nature of your facility. You have to take a look at the state of things and ask: what's a reasonable cleaning schedule that will keep dust/debris from accumulating? A facility in a windy rural desert location may see more dust accumulation than one in an urban coastal zone. I used to work an Arizona and it's surprising all the places that dust can end up when you open the bay doors.

I would say you do need to clean these hard-to-reach areas, because the dust accumulation doesn't make for a tidy warehouse. The frequency is what you get to decide (and justify).

Isn't there a song called..."please baby. go all the way."

Yeah, something here, but you decide the frequency for those hard to do areas- but in general you want a filly cleaned environment.

Also a packaging manufacturer. Our ceiling cleaning (ducts, beams, conduit etc.) is done annually and it involves elevated platform equipment and a shop vac with extra internal dust bag. Anything over machines requires them to be shut down and tarped. There is little buildup at this interval and it doesn't take that long. Most hard to reach, deep cleaning is on an annual or 6 month schedule depending on impact to environment and product. One thing that has helped is the purchase of a floor scrubber which we use 2X a week. It really cuts down on dust - A LOT! Picking the big dirt / dust contributors helps reduce your overall levels.

I would say it should be done as needed - annually at a minimum. If you are using sugar/flour or other powdery substance in your plant then you will notice accumulation over time. As long as you keep everything clean, you decide the frequency. 

Working in food distribution, I can attest to even packaging areas getting dusty and gross if they're not touched at a certain frequency. 

Those hard-to-reach places are usually on an annual cadence considering they are low risk and would have to take extra safety measures to conduct the task.