1HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL Welcome! Welcome to the module in Cleaning Public Areas, Facilities & Equipment. This module contains training materials and activities for you to complete. The unit of competency “Clean Public Areas, Facilities & Equipment” covers the knowledge, skills, and attitudes in cleaning public areas, facilities and equipment. It includes selecting and setting up of equipment and materials; applying cleaning technique; cleaning dry and wet areas; and maintaining and storing cleaning equipment and chemicals. It is one of the specialized modules required to complete so as to qualify you in the National Certification in HOUSEKEEPING Level II (NCII). You are required to go through a series of learning activities in order to complete each learning outcome of the module. Each of the learning outcomes is provided with Information Sheets. Follow these activities on your own and answer the self-check at the end of each learning outcome. You may remove a blank answer sheet at the end of each module (or get the answer sheets from the facilitator) to write the answers for each self-check. If you have questions, don’t hesitate to ask your facilitator for assistance. RECOGNITION OF PRIOR LEARNING (RPL) You may already have some or most of the knowledge and skills covered in this learner’s guide because you have: Been working for some time. Already completed training in this area. If you can demonstrate to your trainer that you are competent in a particular skill or skills, talk to the facilitator about having them formally recognized so you do not have to do the same training again. If you have qualification or Certificate of Competency from the previous trainings, show it to the facilitator. If the skills you acquired are still current and relevant to the unit/s of competency they may become part of the evidence you can present for RPL. If you are not sure about the currency of your skills, discuss this with your facilitator. Remember to: Read information sheets and complete self-checks. Suggested references are included to supplement the materials provided in this module. Perform the Task Sheets and Job Sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows every sheet. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 1 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 2 Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and recording in the Achievement Chart. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 2 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 3 TABLE OF CONTENTS Cover Page HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS 1 TABLE OF CONTENTS 3 LIST OF COMPETENCIES 4 5 MODULE CONTENT 7 LEARNING OUTCOME #3 CLEAN DRY AND WET AREAS LEARNING EXPERIENCES 9 INFORMATION SHEET 5.3-1- Prepare Area for Work 10 SELF CHECK 5.3-1 18 ANSWER KEY 5.3 -1 19 INFORMATION SHEET 5.3-2 – WET AND DRY AREA CLEANING 20 SELF CHECK 5.3-2 29 30 ANSWER KEY 5.3-2 TASK SHEET 5.3-2 31 PERFORMANCE CRITETIA CHECKLIST 32 INFORMATION SHEET 5.3-3 – Disposal of Garbage and Used Chemicals 33 SELF CHECK 5.3-3 38 ANSWER KEY 5.3.3 39 GLOSSARY 40 REFERENCES 41 QUALIFICATION TITLE COMPETENCY BASED LEARNING MATERIALS List of Competencies No. Unit of Competency Module Title Code Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 3 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 4 1 Provide housekeeping Providing services to guests housekeeping services TTRS 123111 to guests 2 Clean and prepare Cleaning and rooms for incoming preparing rooms for TTRS 123112 guests incoming guests 3 Provide valet/butler Providing valet/butler service service TTRS 123113 4 Laundry linen and Laundering linen and guests clothes guests clothes TTRS 123114 5 Clean public areas, Cleaning public facilities and areas, facilities and TTRS 123115 equipment equipment 6 Deal with/handle Dealing with/handle TTRS 123122 intoxicated guests intoxicated guests MODULE CONTENT Qualification Title: Housekeeping NC II Unit of Competency: Clean Public Areas, Facilities & Equipment Module Title: Cleaning Public Areas, Facilities & Equipment Module Descriptor: Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 4 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 5 This unit of competency deals with the knowledge and skills required in cleaning public areas, facilities and equipment. It includes selecting and setting up of equipment and materials; applying cleaning technique; cleaning dry and wet areas; and, maintaining and storing cleaning equipment and chemicals. Nominal Duration: 80 hours Learning Outcome: Upon completion of this module, you must be able to: LO1. Select and set up equipment and materials LO2. Apply cleaning technique LO3. Clean dry and wet areas LO4. Maintain and store cleaning equipment and chemicals Assessment Criteria: 1. Equipment are selected according to type of cleaning to be done 2. All equipment are checked if clean and in safe working condition prior to use 3. Suitable dry and wet cleaning agents and chemicals are selected and prepared in accordance with manufacturer’s and relevant occupational health and safety requirements 4. Protective clothing are selected and used when necessary 5. Furniture, fixtures, ceilings and walling materials used are assessed 6. Appropriate cleaning equipment and chemicals are selected in accordance with type of material used 7. Cleaning technique is applied on furniture and walling materials in accordance with type of material used 8. Appropriate procedures is applied in accordance with technique 9. Equipment and chemicals are properly cleaned and stored in accordance with manufacturer’s specifications and requirements 10. Wet and dry areas are prepared for cleaning and hazards are identified and assessed 11. The work area is barricaded or warning signs are placed, as appropriate, to reduce risk to colleagues and customers 12. Cleaning agents or chemicals are selected and applied on specific areas in accordance with manufacturer’s recommendations, safety procedures and establishment policies and procedures 13. Equipment are used safely in accordance with manufacturer’s recommendations 14. Garbage and used chemicals are disposed off in accordance with hygiene, safety and environmental legislation requirements 15. Equipment are cleaned after use in accordance with enterprise requirements and manufacturer’s instructions 16. Routine preventive maintenance is carried out or arranged in accordance with enterprise procedures Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 5 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 6 17. Defects are identified and reported in accordance with establishment procedures 18. Equipment are stored in the designated area and in condition ready for re-use 19. Chemicals are stored and controlled in accordance with health and safety requirements LEARNING OUTCOME NO. 3 Clean Dry and Wet Areas CONTENTS: Prepare area for work Wet and dry area cleaning Types of chemical and cleaning agent Disposal of garbage and used chemicals ASSESSMENT CRITERIA: Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 6 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 7 Wet and dry areas are prepared for cleaning and hazards are identified and assessed The work area is barricaded or warning signs are placed, as appropriate, to reduce risk to colleagues and customers Cleaning agents or chemicals are selected and applied on specific areas in accordance with manufacturer’s recommendations, safety procedures and enterprise policies and procedures Equipment are used safely in accordance with manufacturer's recommendations Garbage and used chemicals are disposed off in accordance with hygiene, safety and environmental legislation requirements CONDITIONS: The students/trainees must be provided with the following: Equipment Electrically powered equipment (vacuum cleaner, carpet shampoo machines, scrubbing machines, polishers) Tools And Accessories Buckets Mops Brooms Brushes Garbage receptacles Protective gloves Warning signs PPE Dust pan Cloth and sponges Soft bristled toothbrush Cleaning Products Moisturizing soap Rubbing alcohol Leather protection cream Liquid or powder fabric detergent Cleaning shampoo Stain remover Learning Materials Video Competency-based learning materials ASSESSMENT METHODS: Oral questions Written questions Workplace observation Portfolio Written examination Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 7 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 8 LEARNING EXPERIENCES Learning Outcome No. 3: CLEAN DRY AND WET AREAS Learning Activities Special Instructions After reading the topic answer Self- Read Information Sheet 5.3-1 on Check 5.3-1 Prepare Area for Work Answer Self-Check 5.3-1 Check your answers using ANSWER Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 8 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 9 Compare answers with Answer Key KEY. If you got 100% correct answer 5.3-1 in this Self-check, you can now move to the next Information Sheet. If not, review the Information Sheet and go over the Self-check again. Read Information Sheet 5.3-2 on Check your answers using ANSWER Wet and Dry Area Cleaning KEY. If you got 100% correct answer in this Self-check, you can now move to the next Information Sheet. If not, review the Information Sheet and go over the Self-check again. Answer Self-Check 5.3-2 Check your answers using ANSWER KEY. If you got 100% correct answer Compare answers with Answer Key in this Self-check, you can now move to the next Information Sheet. If not, 5.3-2 review the Information Sheet and go over the Self-check again. Perform Task Sheet 5.3-2 Evaluate your work using performance criteria Answer Performance Criteria Checklist Present output to trainer for evaluation Read Information Sheet 5.3-3 on After reading the topic, answer Sel Disposal of Garbage and Used Check 5.3-3 Chemicals Answer Self-Check 5.3-3 Check your answers using ANSWER KEY. If you got 100% correct answer Compare answers with Answer Key in this Self-check, you can now move to the next Information Sheet. If not, 5.3-3 review the Information Sheet and go over the Self-check again. After doing all the activities of this LO, you are now ready to proceed to the next Learning Outcome. INFORMATION SHEET No. 5.3-1 PREPARE AREA FOR WORK Learning Objectives: After reading this Information Sheet, you should be able to know how to prepare area for work Introduction Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: HOUSEKEEPING NCII Page 9 of 48 Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 10 Before starting to clean an area, you should prepare to clean. If this is done correctly, disruption to guests and other staff will be minimal and you will make your job easier. Always have all your cleaning equipment, chemicals and accessories ready for the job you are about to do. If you do not have all the time that you need for cleaning, you will waste precious time by having to run back to the cleaners’ store for something that you need or have forgotten. Assess the area Sometimes before cleaning you may have to move furniture in order to do so e.g. if you are cleaning a restaurant or bar area where there is a lot of furniture, you may have to lift chairs or move table. If you need assistance to do this, call your supervisor. Never move items that are too heavy or need two or more people to do so as you may hurt yourself. It may be necessary for you to close an area e.g. if you are mopping a toilet floor area during operational hours, you will need to close the toilets so that guests are not injured by slipping on wet floors or feel that their privacy is compromised. If this is the case, always place the correct signage at the door with direction to other facilities, In the case of cleaning a 24 hour restaurant, each section of the restaurant will need to be roped off at one time to facilitate cleaning, this will be done in co-operation with the restaurant staff who will be able to close off sections after busy meal periods. They will do this on a rotational basis with signage and ropes and stanchions. As a guideline never clean without three meters of where guests are sitting. Periodic cleaning If you are required to clean carpets or strip and seal floor areas, this will usually be done after hours or overnight. Your supervisor will advise the relevant staff in advance of this specialized scheduled cleaning and time frames. Help should be sought from other staff to remove all furniture in advance so that you will have more time to complete the cleaning tasks. High cleaning If you are required to clean high areas such as air vents of chandeliers, you may need to cover furniture and fittings or carpets and plants with drop sheets. This is to protect them from falling debris. Failure to do this will add time to the overall cleaning project and may also damage other surfaces if not protected. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 10 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 11 Do not forget to place caution signs and rope off the area if necessary. In what order should you work? Remove all rubbish and waste Cleaning is then divided into dry or wet tasks It is usual that where there are dry tasks these are completed first followed by wet tasks High cleaning is done before low cleaning (dust falls down) Floor cleaning is done last (to clean all the debris from the cleaning process) Work systematically around a room or area so you do not miss any surface or forget to clean an item Work clockwise if possible completing one task at a time and work backwards towards the exit door Minimize customer inconvenience Even though cleaning is a very important task, it must be undertaken with some sensitivity. Just because it is important does not give us permission or the right to do it when and as we please. Common sense must be used when scheduling and performing cleaning tasks. You cannot simply go ahead regardless, if cleaning would create an unsafe situation for patrons or staff, or if it would provide a major inconvenience to people or the operation of the business. As an example, automatic doors are usually cleaned at night or at another low traffic time to minimize inconvenience to people. This concept means that we have to be flexible when cleaning. If we have been instructed to clean a certain area, that is traditionally quiet or unused at that time, and we find it busy and full of customers, then the cleaning has to be deferred and rescheduled. Not only is there a safety issue involved here, but there are also guest comfort and inconvenience factors that demand attention. Cleaning always requires you to think before acting. Two things to think about are timing and site availability factors. Consider: Can the job be completed before the area is needed? Is there enough staff to handle the job to get it done on time – if relevant? Have you got the right chemicals and enough of them to allow the job to be started and finished without interruption – the more interruptions there are Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 11 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 12 to the cleaning process, the higher the chance that we will inconvenience someone? All the supervisors, clients and users are happy for the intended work to proceed? Never just assume you can go ahead even when given a job card. Always check first. Cleaning activities are normally timed to occur, for the most part, when public activity is at its minimum. There will always, however, be times when cleaning must be done while people are in the area. This may be a regular pattern of events such as the on-going cleaning of public areas such as reception lobbies, swimming pool areas or caused by particular one-off circumstances such as functions, special events. In essence, most other activities will take precedence over cleaning. While one hopes for mutual co-operation and understanding in the workplace between staff, this usually translates into cleaners needing to stop what they are doing so that other work can go ahead. Commonly this means that you may be unable to start or complete a certain activity such as sweeping or mopping a floor, and that you will have to move on and clean the toilets and car park and then come back to do the floor. When cleaning you must always strive to keep the interruption and disruption caused to anyone to an absolute minimum. Cleaning duties can disrupt customers: As a result of noise caused during the cleaning activities By providing a physical obstruction to them when they are moving about Through unwanted interruption to their activities in the room where you are cleaning. Cleaning duties can disrupt the work of other staff and the operation of the business: By not being completed by the scheduled time – meaning that a department isn’t ready when expected leaving staff standing around waiting for you to finish When cleaning staff and cleaning equipment are present in areas when other staff are trying, or preparing to, deliver service to patrons By not accommodating unforeseen operational issues into the sequence in which areas are to be cleaned, or into the extent of cleaning to be provided. For example: A dining room due to be cleaned at 9:30PM is still full of in-house guests who are dining there, Competency-based Learning Date Developed: Document No. Page 12 of Material for April 10, 2017 Issued by: 48 HOUSEKEEPING NCII Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 13 spending well and enjoying themselves. Go ahead and do other cleaning duties now and return at 11:00PM to do the dining room A lobby area due for a full clean is found to be teeming with 300 check-in guests who have just arrived with their luggage on several buses. Just do a spot clean, empty the bins and tidy things up. Leave the vacuum cleaning and scheduled cleaning of the drapes until tomorrow. You can further minimize interruption or disruption by: Observing “Do Not Disturb‟ signs on guest rooms if you are cleaning them Keeping noise to a minimum when moving around any accommodation area, function room or area being used for a meeting or conference Conversing quietly with other staff and guests. Only converse with patrons when they initiate the discussion Keeping trolleys and cleaning equipment out of high traffic areas. Identify hazards Before an area can be cleaned it must be assessed and prepared and cleared of any items and hazards. This must be regarded as standard operating procedure when undertaking any cleaning task. A hazard can be defined as a source of danger. Assessing the cleaning task to be done is the first step in any cleaning job. Assessing the job means taking a quick look at the area to be cleaned and determining things like: Can I do the job now? Should I do the job now? Or does it need to be re-scheduled for one or more reasons? Have I got all the equipment and all the chemicals and cleaning agents I need to do this job, or do I need to go and get something else now that I have seen what is involved? There is no point starting a job and having to leave it half- way through while you go and fetch other items that are needed Do I need extra staff, or can I do it on my own or with the staff I already have? Where time is critical there can be a need to get extra staff to assist What special challenges does this job present, if any? Does it have to be done by a specific time? Are there special cleaning standards etc that need to be applied to this job? Are there any cost limitations in terms of material or labor? What hazards are present in relation to this job? Are there special dangers inherent in this job that make it different than normal or which present special threats? Hazards Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 13 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 14 In terms of cleaning duties and considering the dangers present in the cleaning work site, hazards may include, but are not limited to: Spillages of food and liquids or all types Breakages of packages, individual items, glass containers Wet or slippery surfaces – which may include from natural elements Broken or damaged furniture Fumes Blood, human waste, needles/syringes, and surgical dressings Used condoms Sharp objects including syringes, knives, blades and skewers Broken glass – from windows, glassware, mirrors Fat and oil Heated/hot utensils and surfaces Sharp food scraps such as bones and crustacean shells. Note that the time of day and the physical location of the area to be cleaned can also form part of the threat/hazard matrix that may need to be assessed. For example, entering a remote part of the property on your own at 3:00AM may be deemed dangerous, but doing so at 1:30PM may be quite alright. This highlights that many cleaning jobs are subject to unusual hours when there are fewer members of the public around and there is a higher incidence of illegal activity. All areas must be cleared of hazards before cleaning can commence. Some basic procedures When preparing to clean an area the following should be applied where necessary: Never take chances if you think you may harm or injure yourself, another person or property. Never start a cleaning job if you are concerned for your personal safety. You should also immediately stop any cleaning job where you believe a danger exists Make sure you have all the necessary equipment and materials before you start to do the job properly and completely. Some jobs such as stripping and re-sealing a floor can’t be stopped and started Move items that pose a hazard, that might get damaged during the cleaning process or get in the way of the cleaning process and slow the job down. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 14 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 15 Items that may need to be moved or removed may include guest property as well as enterprise assets Where items have to be moved to allow the cleaning to be done, the items that have to be moved must be removed to a place that doesn’t cause them to become hazards such as tripping hazards, obstructions in their own right somewhere else Ensure the security of any items that have been moved. Keep them in-sight, keep them behind locked doors, put them out of temptation’s way Replace items that have been moved when the job has been completed Lock doors where necessary to maintain security – if you had to unlock a door at night to enter a bar, a room then you should lock that door again once you are inside. This is not so much to lock yourself in, but to lock potential offenders, thieves, etc. out Turn off alarms when entering an alarmed area. Preparatory cleaning tasks Most cleaning jobs can be seen as comprising four separate parts: Preparing the area Setting-up equipment and materials Doing the job Cleaning up/finishing up after the job. The cleaning-related tasks that can be seen to be part of the preparatory process prior to ‘actual’ cleaning can include: Moving the cleaning equipment and materials into a position that will enable them to be readily used – close to the job but not interfering with the work that needs to be done Walking over the area and picking up any loose rubbish – papers, discarded boxes, large items, by hand and putting them into a rubbish receptacle Sweeping the area – to remove dust. In some cases „sweeping‟ may be the entire cleaning job that needs to be done but in many cases, sweeping can be seen as a preparatory task for others jobs such as wet mopping, stripping etc Setting up or assembling any equipment that needs to be put together Mixing any chemicals or preparing chemicals and cleaning agents that will be needed Deciding where to start the job, the physical direction the work will take and where the job will conclude. This is often vital with cleaning tasks because you often don’t want to walk over surfaces that have just been mopped, re-sealed etc and you have to make sure you don’t trap yourself into a corner. Working from the furthest point back to the entry door is a usual work direction. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 15 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 16 Barricade the work area or place safety warning signs Extreme care must be exercised when cleaning any public area. There is always the potential for a guest or staff member, to be injured as a result of the cleaning: this is not just a bad public relations outcome, but it can mean a lengthy and expensive court case that also causes negative relations with the wider community. One way of limiting the possibility of guest or other injury is to barricade the work area or put in place appropriate warning signs every time cleaning is undertaken. This applies equally to front-of-house and back-of-house areas. Signage and barriers serve three purposes: They warn people of danger – reducing the risk of injury due to slipping They help keep people away from the work area – which allows us to work unimpeded and keeps their feet off surfaces that need to dry They are evidence that the establishment has discharged its duty of care obligation to others. Failure to display these warning signs, etc provide guests and staff with a ready-made legal case should they fall, trip or otherwise become injured as a result of the cleaning being carried out. The courts have left us in absolutely no doubt that we are wholly and solely responsible for and worker safety. We have a duty of care to maintain a workplace that does not pose a risk to people, and where we breach that duty and injury results, we can expect severe penalties. The need to barricade or use appropriate signs for every cleaning job cannot be over-emphasized. All too often, cleaning staff become complacent and fail to barricade the area adequately, and this always seems to be the time when an injury occurs. When barricading an area, common sense must be applied. If there are too many people in the area, then, as already mentioned, cleaning has to be deferred and done later. Barricades and signage must be put in position before any cleaning begins. The following points should be followed with reference to barricades and safety signs: “Slippery When Wet” signs must be used when mopping or working with a slippery surface – there must be sufficient of these signs to provide suitable and adequate warning to anyone who may enter the cleaning area from any direction. They must be sufficient to be “readily visible”. Competency-based Learning Date Developed: Document No. Page 16 of Material for April 10, 2017 Issued by: 48 HOUSEKEEPING NCII Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 17 During cleaning, “Cleaning in Progress” signs should be posted as a warning to patrons and staff in the same way that Slippery When Wet signs are posted Physical barriers (fluoro-tape) and physical restraints (purpose-built safety barriers) may be used to restrict access to a site Locked doors are another practical way of denying access to areas and rooms Your workplace may have other signage that they require you to erect when cleaning is being done – often the signs that are available will depend on the company from whom they were bought. To find out what applies: Ask your supervisor Read relevant Work Instructions, Job Safety Analyses, or Standard Operating Procedures (SOPs). Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 17 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 18 SELF CHECK 5.3-1 Directions: Provide the answer to the following statements. Write your answer in a separate paper. 1. In what order of cleaning should you follow when you work? 2. What are purposes of signage and barriers? Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 18 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 19 ANSWER KEY 5.3-1 1. In what order should you work? Remove all rubbish and waste Cleaning is then divided into dry or wet tasks It is usual that where there are dry tasks, these are completed first followed by wet tasks High cleaning is done before low cleaning (dust falls down) Floor cleaning is done last (to clean all the debris from the cleaning process) Work systematically around a room area so you do not miss any surface or forget to clean an item Work clockwise if possible completing one task at a time and work backwards towards the exit door 2. Purposes of signage and barriers a. They warn people of danger – reducing the risk of injury due to slipping b. They help keep people away from the work area – which allows us to work unimpeded and keeps their feet off surfaces that need to dry c. They are evidence that the establishment has discharged its duty of care obligation to others. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 19 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 20 INFORMATION SHEET 5.3-2 WET AND DRY AREA CLEANING Learning Objective: After reading this information sheet, you should be able to differentiate the cleaning techniques in wet and dry areas Introduction Cleaning tasks are often divided into “dry” and “wet” activities. Equipment and techniques in cleaning areas depends on the area to be cleaned. WET AREA CLEANING There are many public areas in a hotel that contain wet areas. These are floor areas that can be classified as areas that either: Commonly have wet surfaces Require water to clean them The types of surfaces that are usually wet or require water to clean them include: Wood Carpet Marble Rubber Tiles Concrete Vinyl. Like the process involved in assessing wet areas to be cleaned, there are some points to keep in mind: When should it be cleaned routinely? When is an „immediate clean required? When is the most appropriate time to clean it to keep customer disruption to a minimum? What do I need to clean it? How do I clean it? Equipment When deciding the best equipment to clean a wet area or using a wet cleaning method, the type of surface to be cleaned is important. Mops Brooms and brushes Cloths and sponges Buckets Carpet shampoo machines Polishers Scrubbing machines Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 20 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 21 Floor machines Cleaning products There is a great deal of cleaning products that can be used when cleaning wet areas or using wet cleaning methods. Prepare for work area When preparing to clean a floor using a wet method ensure the floor area to be cleaned is free from any furniture or other objects. Stacking tables and chairs to a side or placing chairs on a table so the floor area is clear Done at night when there are fewer customers in the public areas such as the lobby or when specific outlets are closed, such as pool area. Gymnasium and restaurants. Clean Wet Areas Wet areas include swimming pools, saunas, laundries, toilets, bars (server) and bathrooms. Cleaning pools The following steps can be followed by public area cleaners to ensure the pool remains clean and inviting for guests: Remove leaves and other floating items – pick up junk before it sinks or gets clogged in the plumbing At least once a week, clean leaves out of the pool's strainers (the baskets that catch debris) Brush your pool walls weekly to remove algae and other culprits - use a soft brush on tile or fiberglass walls and a stiffer brush on the walls of plaster- lined pools. If you need to undertake deeper cleaning, use a nylon scouring pad and a liquid cleaner Vacuum each week to keep the pool water clean. Cover the entire bottom of the pool with your vacuum strokes. Keep your pool water sanitized to reduce algae and bacteria. Liquid chlorine is the most common sanitizer, although there are other, newer methods. Use a test kit to tell when you need to add chlorine If your pool water is cloudy, check your filter and clean it, if necessary. Different steps are required to clean sand, diatomaceous earth and cartridge filters Place a pool cover on at the end of the day if required Check pool lighting Always keep chemicals stored out of direct sunlight. Keep them in a cool dry place. Do NOT store acid and chlorine right next to each other Keep vegetation, animals and chemicals away from and out of the pool. Cleaning pool area Competency-based Learning Date Developed: Document No. Page 21 of Material for April 10, 2017 Issued by: 48 HOUSEKEEPING NCII Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 22 Not only must the pool be inviting, but the pool area itself must also be clean, safe and ready for use. Activities to ensure a pool area remains operating efficiently include: Washing and sweeping tiles around pool and under deck chairs Returning pool devices and recreational equipment to their designated areas Realigning deck chairs and umbrellas Removing used towels and placing new towels on deck chairs or stations, where required Removing dirty glasses, plates and napkins Cleaning pool side tables and chairs including the realignment of promotions or other table materials. Cleaning public bathrooms A. Cleaning vanity areas The vanity area is normally the most used area in a rest room. The vanity area normally includes: Bathroom bench Basins Taps Mirror Hand towels Amenities Soap containers. Similar to when cleaning most surfaces, always wear protective gloves when cleaning the vanity/washing area. The recommended steps are: 1. Clean and dry shelves 2. Scrub hand basin, rinse, then dry and polish with clean cloth – check plughole 3. Polish fittings and taps 4. Clean and dry wall tiles 5. Clean, dry and polish bench top 6. Clean and polish mirror 7. Check under vanity for cleanliness – Cobwebs, etc 8. Replenish stock – soap, tissues, facial items, shower caps, water 9. Replenish towels – paper or linen 10. Conduct final check. B. Cleaning public area showers Some hospitality organizations will provide public shower facilities. This may include golf clubhouses or an area close to Competency-based Learning Date Developed: Document No. Page 22 of Material for April 10, 2017 Issued by: 48 HOUSEKEEPING NCII Module Title: Developed by: Revision No. Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 23 pools or beach at a resort allowing guests to refresh without having to return to their rooms. Always wear protective gloves when cleaning a shower. The shower can be effectively cleaned as follows: 1. Wet shower basin and sides 2. Clean tiles and floor – check plughole for foreign matter 3. Clean shower curtain – check pole is clean and all hooks are in place and working 4. Rinse walls and floor thoroughly 5. Polish fittings 6. Replenish supplies – shampoo, conditioner and soap 7. Conduct final inspection – leave shower curtain neat and to one side. C. Cleaning toilets The following steps are effective when: 1. Flush toilet to wet sides of bowl 2. Pour in cleanser – leave to soak: continue with other work 3. Wash lid and dry – both sides and near back hinges 4. Wash seat and dry – both sides and near back hinges 5. Wash outsides of the bowl and dry 6. Wash and dry water holding unit and polish button 7. Scour bowl thoroughly – use a toilet brush 8. Flush toilet a number of times to wash away dirt and residue 9. Place a hygiene strip over the closed toilet lid 10. Conduct final inspection – leave lid down when thoroughly cleaned. Take a second to recheck that the toilet is clean. This includes the lid and seats, on both sides. It is also important to ensure any chemicals are removed from toilet surfaces as this cause discomfort if coming in contact with the skin of guest Mopping Floors can become very dirty places and therefore it is important they are cleaned correctly and thoroughly. From dirt and dust to the hairsprays, soaps and shampoos, dirt can easily stick around for awhile. While floors are nice to look at when they're clean and sparkling, it doesn't take much to sully them. Dirt and grime trapped between the tiles and marring the appearance of the grout can make the floor unclean. Keeping floors clean is essential not only for looking nice, but for sanitary reasons as well. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 23 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 24 Steps to Mopping 1. Remove everything that may be on the floor such as mats, such as trash cans, and small pieces of furniture 2. Sweep the floor to remove dirt, hair, dust and other debris 3. Dissolve detergents into warm water using the manufacturer’s instructions for the correct water to detergent ratio 4. Pour the solution over the entire floor so that the solution can fill into the grout lines 5. Allow the solution to remain on the floor for 15 to 20 minutes 6. Scrub the grout with a small medium-bristled brush 7. Rinse the floor with a mop dampened with clean water 8. Mix a second batch of detergent and water 9. Mop the entire floor with fresh solution 10. Rinse the mop with clean water and mop a second time over the floor to rinse 11. Use a squeegee to push residual moisture to one area of the floor before absorbing it with dry towels Tidy work site At the completion of cleaning it is important to ensure the public area is left in a clean and tidy state. More importantly, the surfaces must be dry or safe for customers to use. If the floor is still wet, not only does it attract more dirt by people walking but ca n cause falls and spills. If it absolutely essential that customers must use an area which contains a wet surface, adequate warning signs and barriers should be put into place. Once the follow is dry, all equipment and furniture should be returned to their original location and all „wet floor‟ caution signs removed. DRY CLEANING Technique Cleaning and tidying techniques may include: 1. Physically picking items up – from The floor Furniture – tables and chairs Window ledges Counter tops Toilets Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 24 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 25 Placing them into bins 2. Sweeping – including: Floors with soft brooms Some furniture may also be swept with purpose-built brushes supplied by the manufacturer of the furniture Using brooms to remove cobwebs from high areas (vents, fans, ceilings, light fixtures) as required/ when noticed Using dust pan and brush – to: o Clean up dirt and dust swept up by broom o Clean up breakages of glasses and bottles 3. Dusting – using a duster or dust cloth to remove dust. The dusting cloth may be dry or impregnated with a cleaning agent (multi-purpose cleaner) to increase adhesion of dust particles to cloth 4. Dry mopping – using a specialized dust mop to clean areas: no water or cleaning solution is used. Dry mopping does not use the same mop head as for “wet mopping” The two main types of dry mops are: Dusting mops – to clean skirting boards and polished surfaces Polishing mops – for buffing and polishing 5. Vacuuming the floor – using wet and dry vacuum cleaners: Whatever the shape, size or style of vacuum cleaners, their job is to suck up dust and dirt off floor surfaces and other areas (such as drapes, furniture and ceiling). Most vacuum cleaners have a variety of attachments designed for specific purposes (such as crevice nozzles) 6. Vacuuming furniture – especially under cushions, down the sides of chairs and sofas and to remove surface dust and dirt 7. Polishing – this can involve hand polishing or the use of a polishing machine. Polish protects surfaces and forms a barrier against liquid that may harm the surface. Hand polishing refers to polishing furniture, counters and mirrors using nominated polishes (usually a paste, liquid, and cream or aerosol product) with lint-free cloths. Polish is “applied and then polished off”. When using an aerosol, be careful about “drift” (the product drifting to other areas and items) when applying the polish. A polishing machine is used to polish or “buff” floor surfaces – such as polished floors. Polishing a floor helps resist scratching and enhances appearance. Burnishers come in different sizes to enable access and time-effective polishing in small as well as large areas. Some include a suction facility that sucks up dust particles during the polishing process: where these exist, filters need to be changes as recommended by the manufacturer (or as reading from equipment gauges dictate) Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 25 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 26 How to Use and Maintain a High Speed Floor Buffer/Polisher Floor buffers are an upright electrical cleaning device similar to vacuum cleaners in size and shape. They are used to both clean and shine non-carpeted flooring. High-speed floor buffers are typically used in hospitals, schools and businesses because they can quickly and effectively clean and polish large expanses of floor. High-speed buffers are able to polish so well due to pads that can rotate as much as 2000 revolutions per minute. The high speed creates heat, which aids in creating a bright shine. Floor buffers, especially heavy high-speed buffers, can be difficult to operate. Steps for using a high-speed buffer: 1. Clear the floor furniture and other objects. Place chairs on top of tables and move them to the edges of the room. If possible, move everything out of the room into a hallway or another room. Buffers can clean spills and remove some dirt but large pieces of debris should e picked up before buffing. 2. Examine your scrub brush or polishing pad for cleanliness. Replace a buffer pad that appears used or soiled. Using a dirty buffer pad can scratch the floor, especially at such high speeds. Checks for defects in the pad such as missing portions of pad fabric or unevenness. 3. Move to a back corner of the room to begin. Locate the farther corner from the entrance of the room you are buffing in order to prevent stepping on the freshly buffed floor as you work. Walking over a floor that has been buffed might scuff or dent the surface. Make sure there is a close electric outlet and that your high-speed floor buffer cord is long enough to span the entire room. If it is not, plan your buffing route around the location of the other outlets to prevent having walk over the buffed portion of the floor. 4. Apply buffing solution or polishing cream on the pad or directly on the floor. 5. Turn the buffer on. Locate the “on” switch. This button is usually positioned with other control buttons on the arm of the appliance. Consult the owner’s manual if you cannot find the controls. Choose an appropriate setting for the type of lfoor and type of dirt. Some high-speed floor buffers have multiple settings that allow you to select different rpms. 6. Proceed slowly in a back and forth pattern across the room. Move laterally throughout the room starting from the right. Work very slowly and carefully. Change up your direction and begin working from left to right to guarantee even buffing. Overlap about 1/3 of each row as you continue to buffer. This ensures you don’t miss a spot. 7. Examine the pad 1 to 2 times during the process of buffing. Check for rips, large pieces of debris or an excessively grimy pad. Replace the pad as needed. TIPS: Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 26 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 27 Use only as much buffing solution or polishing cream as necessary. Spreading too much solution can make it more difficult to maintain an even floor. There are two (2) main types of buffing pad: cutting and polishing. Cutting pads are best used for cleaning extremely dirty floors, as they are made of more abrasive material. Polishing pads are most effective for finishing off a floor after it’s been cleaned. High-speed floor buffers can be used on all hard, non-carpeted surfaces. Replacement buffer pads can be obtained through the floor buffer manufacturer’s website or by calling the manufacturer’s customer service line. You can also find replacement pads at commercial cleaning supply outlets or home improvement stores. WARNINGS: Do not linger in one area for more than 2 seconds. This will cause you to apply too much cleaner or polish in 1 area, which can result in an uneven floor. Where and how to store your cleaning supplies 1. Clean, cool, dry Store your cleaning supplies in an area that is clean and free of debris. Make sure that there aren’t any temperature extremes in the area where your cleaning supplies are stored. Another thing to make sure of is that the area is dry. 2. Original containers Keep cleaning supplies in their original containers. If you mix your own cleaners, make sure you use new bottles and label them to avoid a mix up. Some cleaners can cause a lot of problems when they are mixed, so always follow manufacturer’s instructions. 3. Safe storage Be sure to keep your cleaning supplies stored in places where your children and/or pets will not be able to get them. Consider higher storage or locked storage to protect small children and pets. 4. Cleaning caddies Create smaller cleaning kits for the different areas of your home. Cleaning caddies can hold nearly all the supplies needed to clean an entire room and be stores right in the room they are needed. The only things you’ll have to haul into the room are floor care items. Clean dry areas Dry areas are offices, restaurants, lobby areas and functions rooms. Erect signage Select the correct chemicals and equipment for the surfaces to be cleaned Remove all waste from the area Wash the bins and liners Dust or damp wipe all dry surfaces cleaning from top to bottom (picture frames, furniture, desks, chairs, filinf cabinets, door fittings, fire extinguishers, plant pots, skirting boards etc. working in a circular way around the room) Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 27 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 28 Lift up any furniture and fittings off the floor if possible Sweep and mop any hard floors Vacuum the carpet working towards the exit door Re-position all furniture Remove signage Check all surfaces for spots and stains Re-clean as necessary and remove signage Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 28 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 29 SELF CHECK 5.3-2 Directions: provide the answer to the following statements. Write your answer in a separate sheet of paper. 1. What are the cleaning and tidying techniques? Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 29 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 30 ANSWER KEY 5.3-2 Cleaning and tidying techniques may include: 2. Physically picking items up 3. Sweeping 4. Dusting 5. Dry mopping 6. Vacuuming the floor 7. Vacuuming the furniture 8. Polishing Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 30 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 31 TASK SHEET 5.3-2 Title : MOPPING THE FLOOR Performance Objective : to be able to show the procedure in mopping the floor Supplies : Mop and mop squeezer Bucket Floor Cleaner detergent small soft brush soft broom dust pan Steps/Procedures: 1. Remove everything that may be on the floor such as mats, such as trash cans, and small pieces of furniture 2. Sweep the floor to remove dirt, hair, dust and other debris 3. Dissolve detergents into warm water using the manufacturer’s instructions for the correct water to detergent ratio 4. Pour the solution over the entire floor so that the solution can fill into the grout lines 5. Allow the solution to remain on the floor for 15 to 20 minutes 6. Scrub the grout with a small medium-bristled brush 7. Rinse the floor with a mop dampened with clean water 8. Mix a second batch of detergent and water 9. Mop the entire floor with fresh solution 10. Rinse the mop with clean water and mop a second time over the floor to rinse Assessment Method: Demonstration and oral questioning To check if you have done the steps correctly, please refer to the performance criteria checklist Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 31 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 32 PERFORMANCE CRITERIA CHECKLIST 5.3-2 Did you…… YES NO 1. Remove everything that may be on the floor such as mats, such as trash cans, and small pieces of furniture? 2. Sweep the floor to remove dirt, hair, dust and other debris? 3. Dissolve detergents into warm water using the manufacturer’s instructions for the correct water to detergent ratio? 4. Pour the solution over the entire floor so that the solution can fill into the grout lines? 5. Allow the solution to remain on the floor for 15 to 20? minutes 6. Scrub the grout with a small medium-bristled brush? 7. Rinse the floor with a mop dampened with clean water? 8. Mix a second batch of detergent and water? 9. Mop the entire floor with fresh solution? 10. Rinse the mop with clean water and mop a second time over the floor to rinse? Trainee’s Signature: _____________________________ Date: ________________ Trainer’s Signature: _____________________________ Date: ________________ Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 32 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 33 INFORMATION SHEET 5.3-3 TYPES OF CHEMICALS AND CLEANING AGENTS Learning Objectives: After reading this information sheet, you should be able to identify cleaning agents and chemicals and their proper handling and preparation in accordance to occupational health and safety requirements. Introduction: All cleaning agents and chemicals are designed to clean specific surfaces. It is most important that the correct cleaning agent or chemical is used on the correct surfaces. Using the wrong cleaning agent or chemical on the wrong surface can destroy the item, requiring it to be discarded and replaced. Safe handling of chemicals Whenever you are required to deal with chemicals, employers are required are under a legal obligation to provide you with: Appropriate and sufficient training and information Adequate monitoring and supervision Necessary safety equipment and protective clothing Material Safety Data Sheet Employers are also required to ensure that all chemicals used in the workplace are accompanied by a Material Safety Data Sheet (MSDS). This Material Safety Data Sheet must be kept near the chemicals, and cover issues such as: Product classification Storage requirements Transportation regulations Safe handling procedures First aid Any chemical users must know where these sheets are and abide by any specific directions or cautions. Suppliers of chemicals are obliged by law to provide you with MSDS for any chemicals you purchase form them Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 33 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 34 General rules for dealing with chemicals Always follow the manufacturer’s instructions – this is the Golden Rule when handling, using or otherwise dealing with chemicals or cleaning agents Never mix chemicals together – doing this can cause them to be ineffective, can cause them to give off toxic fumes, and can cause them to explode. Read the label. Contact the supplier or your supervisor if unsure about any aspect of using or dealing with any chemical Never store chemical with food – it is illegal to do so Avoid contact with bare skin, eyes, mouth etc and any chemicals – this applies to direct contact, as well as indirect contact Follow the specific advice on the relevant MSDS if you swallow a chemical or get it in your eyes or on your skin Work in ventilated conditions when using chemicals Always wear the personal protective clothing and equipment provided by your employer when dealing with chemicals Don’t handle chemicals until you have had appropriate training either from a supervisor, an experienced staff member or a representative from the appropriate HAZCHEM signs Only use the designated items to measure the chemicals to be use – never use jugs or container that could then be inadvertently used elsewhere in the property for food preparation or service purposes Treat the handling of chemicals with the seriousness it deserves – focus on the chemical handling task at hand. Don’t allow yourself to get distracted. No messing about while working with chemicals Make sure an approved ‘Chemicals Register’ is kept on the premises. Selecting and preparing chemicals for use When selecting cleaning chemicals, ALWAYS try to restrict the number to a minimum. Cleaning chemicals if used properly make your job easier but, if not, can be both hazardous to your health and damage surfaces that you can clean. It is important that you understand all aspects of each one including what they should be for, and the safety precautions to take. Chemicals may be delivered in: Liquid form – most detergents, cleaners, sanitizers, and disinfectants Dry/powder form – some detergents come in this dry/powder form Aerosol form – for pesticides and deodorizers Paste form – polishes How do you find out which one to use for a particular job? Talk to your supervisor or a rep from the chemical company Check the FSP regarding chemicals in food areas Read the label on the drums/containers Check out any wall charts provided by the supplier Dilute properly Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 34 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 35 Read the label and use the chemical correctly. Some chemicals will be used undiluted at all times. Some will be used neat in certain applications and diluted in others. The level of dilution can vary depending on the type of application. Always measure chemicals, never guess at how much you are using. Always follow the manufacturer’s instructions. Follow relevant work procedures Where the employer has specific, written directions that relate to selection, preparation and application of chemicals these must be followed. You should be made aware of what these are during induction and other on-the-job training. They can take the form of: Job instructions Checklists Job Safety Analysis Work instructions Types of cleaning agents and chemicals The brand or type used in one establishment can vary greatly to the brand or type used in another. Cleaning companies will work with you to identify and understand the cleaning jobs you need to complete and recommend appropriate products with the necessary active ingredients. Most companies will provide you with samples to allow you to test the products before you buy them. 1. Water It is vital that you determine whether the cleaning agent or chemical you propose to use needs to be diluted or whether it can be used neat: damage can be caused by using neat product when it should have been diluted. Water is also important in the cleaning process because it is also used to: Loosen and dissolve dirt and grime from surfaces Rinse surfaces and cleaning equipment. Remember that clean water should be used at all times and dirty water should be disposed off appropriately – which means down a gully trap or a designated sink for emptying buckets. 2. Soap Generally, soap is made from animal fats and caustic soda. It can be an effective cleaning agent for some surfaces, but it can leave unacceptable and unattractive residue. If not dried quickly, this residue will dry and create the need to for the entire surface to be cleaned again. This residue needs to be removed with a detergent-based product. In general terms, soap is not used for cleaning equipment/surfaces. 3. Polishes Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 35 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 36 Polish can come as a paste, liquid or cream form. It protects surfaces and forms a barrier against liquids that may harm the surface. Spirit-based polishes are generally used for metal surfaces as well as window and mirrors. Oil-based polishes are generally used for leather, wood, synthetic flooring, linoleum and tiles. 4. Abrasives Abrasive cleaning agents are available in powder, cream or paste forms. They are used for scouring and cleaning ceramic or enamel surfaces. An example of such surface is the toilet bowl or the shower basin: abrasive cleaners must not be used on surfaces that scratch easily. Abrasive can be hard to rinse away, so it is important to wipe and rinse as soon as possible after application: if they are left to dry, abrasive can be much harder to rinse away, and may leave behind harmful residue. 5. Detergents Detergents are chemical-based and can vary in strength; therefore it is important to follow the correct dilution instructions when using this type of cleaning agent. Detergents have different pH scales and it is the pH level of the detergent that informs the user of the type of surface it is best to used on. Acidic detergents (graded as having a pH of 1to 6) should be used for cleaning ceramic surfaces. A pH of 7 is a neutral pH level and these types of detergents are useful for general cleaning. Alkaline detergents (graded as having a pH of 8to14) should be used only for specialist tasks, as they can be corrosive and have the ability to damage a surface. High alkaline detergents should be used only as directed and only on surfaces they were designed to clean. The surface they are used to clean should also be rinsed thoroughly to remove any harmful residue. Remember that high alkaline detergents can be harmful to the skin. They should be treated with care and spillage should be avoided at all times. Protective clothing should be worn when using high alkaline detergents. 6. Specialized cleaning agent Cleaning chemicals have been developed to address specific cleaning tasks. These ‘specialty’ products have been developed for: A range of floor and carpet cleaning needs – specific for different surface type (tile, lino, carpet, wood, etc) and specific stains, dirt and types of damage. These include stripping and re-sealing products for hard floor surfaces Window and glass Stainless steel Leather Aluminum Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 36 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 37 Toilets Various laundry uses Cleaning specific equipment and areas – such as rubbish bins. Smokehouses, vehicle, furniture polishes. 7. Solvents Solvent-based detergents will dissolve heavy grease and oil. It is most important to realize that not all surfaces can be cleaned with solvent detergents. For example, it would not be appropriate to remove oil that has been spilt onto a lounge suite with a solvent detergent. However a metal surface could remain unharmed if cleaned with a solvent detergent. Again, refer to the manufacturer’s instruction when using such a cleaning product. Remember that solvent-based detergents may be harmful to the skin. They should be treated with care and spillage should be avoided at all times. Surfaces that have been cleaned with solvents must be rinsed thoroughly to remove any harmful residue. 8. Disinfectant Disinfectants are cleaning agents that destroy disease- carrying micro-organisms. It should be diluted according to manufacturer’s instructions: if it is diluted too much, the disinfectant will become ineffective. Disinfectant have a strong scent and so are not suitable for use in the kitchen or any food area. It should be used only in the toilet, bathroom and change areas 9. Deodorizers Deodorizers are used to mask or eliminate unpleasant smells. They are commonly in aerosol form and should be sprayed sparingly to achieve their aim but not dominate or over- power. Urinal block are also used to mask smells in gent’s toilets. When using them, follow the recommended dosage rate. Don’t simply throw handfuls of them into the urinal. They are expensive and on their own they don’t provide any cleaning function. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 37 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 38 SELF CHECK No.5.3-3 Direction: provide the correct answer to the following. Write your answer in a separate sheet of paper. 1. Content of Material safety Data Sheet (MSDS) 2. Forms of chemicals 3. What are the types of cleaning agents and chemicals? 4. Why is water important in cleaning? 5. Cleaning agents that addressed specific cleaning tasks. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 38 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 39 ANSWER KEY No.5.3-3 1. Content of Material safety Data Sheet (MSDS) Job instructions Checklists Job safety analysis Work instructions 2. Forms of chemicals Liquid form Dry/powder form Aerosol form Paste form 3. Types of cleaning agents and chemicals a. Water b. Soap c. Polishes d. Abrasive e. Detergents f. Specialized cleaning agents g. Solvents h. Disinfectants i. deodorizers 4. Water is important in cleaning because it loosen and dissolve dirt and grime from surfaces and it rinse surfaces and cleaning equipment 5. Specialized cleaning agents Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 39 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 40 INFORMATION SHEET NO. 5.3-4 DISPOSAL OF WASTE AND USED CHEMICALS Learning objective: After reading this information sheet, you should be able to apply proper disposal of garbage and used chemicals. Introduction Disposal of waste should be done regularly throughout the day in order to remove the possibility of bad smells and to eliminate the possibility of attracting pests and vermin. It must never be allowed to accumulate inside the premises. A minimum requirement is to remove all garbage on a daily basis. Types of waste Food waste Dry waste Waste that can be recycled Medicine and infectious waste Return waste Food waste This is generated primarily from restaurants and kitchen areas although there may be some from staff lunch rooms. this should be disposed of in heavy duty garbage bags tied at the top. The bags should not be overfilled or leak Dry waste The amount of dry waste produced by hotels has been dramatically reduced due to the increase and availability of recycling. There is still dry waste produced such as used paper towels and cigarette butts and food wrappings. This is classified as general rubbish and should be disposed of in garbage bags. Where you are removing cigarett3e butts from ashtrays, always ensure that they are not smoldering. Waste that can be recycled Currently, much of today’s waste may be recycled by companies and local government bodies. Due to the increased information and awareness of environmental issues, most businesses recycle some of their waste. Find out the procedures at your workplace, if any for recycling. Recyclable waste may include: Newspapers and magazines Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 40 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 41 Cardboard boxes Bottles and cans Metal items (old fridges and washing machines) Toner cartridges Medical and infectious waste Waste that is potentially infectious may include surgical and sanitary dressings, used condoms and syringes. Sanitary dressings are usually disposed of in special sanitary units located in female toilet areas. The designated contractor will be responsible for correct disposal of this waste. Used condoms should be handled by wearing rubber gloves and wrapping in paper before disposing of in the dry waste In hotels, there may be times when syringes are discovered in public toilets or in plant pots. These may be disposed of correctly in a sharps container. Some public toilets have installed wall mounted units but many users do not disposed of syringes thoughtfully Find out the correct procedure in your work area for disposal of these items. When full, these containers are sent to a medical waste company for correct disposal. They are usually burnt. Return waste This applies to waste that is returnable to its source. Some companies for example refund monies for the return of empty containers e.g. bottles, chemical containers, and milk crates. Disposal of waste All waste is usually taken to a central area where it is stored until it is collected by outside contractors This area must be located far away from the public areas in a separate designated area The area may have many separate bins with lids or there may be one or more large bulk storage bins The storage area should be kept as cool as possible to avoid rubbish rotting and smelling until it can be collected In large properties, this may de daily or several times per week depending on volume The rubbish storage area should have access to hot water for cleaning and preferably have an easy to clean floor. Many food establishments have a steel non slip floor for hygiene reasons. Rubbish chutes High rise buildings may have a rubbish chute accessible from each floor where all waste can be disposed of to a central area. With this process, rubbish may fall directly into either a bulk rubbish bin or into a rubbish compactor. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 41 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 42 It is not recommended that glass bottles be placed down a rubbish chute, because of the speed at which they fall, they can shatter on impact and cause injury to people below. Large cardboard boxes can also block the chute if not broken into small pieces. The doors on each floor must be locked at all times for safety reasons. Rubbish compactors When rubbish is placed into a rubbish compactor, the machine compacts the rubbish into a large storage (compaction) unit. The units grinds and presses the rubbish and when the compaction unit is full, it is transported off site and replaced with another one by a waste disposal contractor. The compactor unit needs to manned to ensure there are no blockages. Rubbish may also be placed manually into the compactor unit where there is no chute. Some units have a lifting device attached which can lift and empty rubbish bins directly into the unit. Manual rubbish compactors There are many styles available but manual compactors are useful when rubbish storage areas are small. They can be used for general dry or wet rubbish or for paper and cardboard. The latter have a baling action which can tie up piles into bales ready for collection for recycling. Precautions when handling waste ALWAYS wear rubber gloves when handling rubbish. When picking up cigarette butts, empty drink containers or used tissues, you will be also picking up other people’s germs. You should pick these up with long handled tongs or “nippers’. NEVER place hands in to any type of rubbish bin as there may be broken glass or razor blades on which you can cut yourself ALWAYS any cuts or abrasion on your hand with a waterproof dressing to prevent bacteria entering wound NEVER carry rubbish bags that are too heavy – use trolley NEVER dispose of broken glass or syringes into plastic bags. They may pierce the bag and cause harm to you and others Broken glass and crockery should be wrapped in thick newspaper before disposal. Some workplaces may have a special bucket for holding broken glass and crockery ALWAYS wash your hands after handling rubbish. Once rubbish has been collected from the room, public areas and kitchen, it must be transported safely to the appropriate garbage location, usually a dump master. Near the dump master there may be a number of recycling stations – paper, plastics, cans and as much garbage as possible should be recycled. Protective clothing should always be worn when handling or disposing of garbage. Chemicals are different to garbage and should be treated as such. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 42 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 43 In addition: Comply with any recycling protocols the business has Make sure all rubbish goes into the bins and is not left lying around next to them Close lids to bins after using them. There may be a need to lock them to prevent unauthorized use Use the appropriate bin/disposal system for the appropriate type of rubbish. Liquid waste must be separated from solid waste. Wash hands after handling rubbish. Disposal of chemicals When cleaning, handling and disposing of chemicals, the following points should be adhered to: Chemicals should never come in direct contact with the skin – always wear PPE When spilt, chemicals should be initially soaked up with sand, earth or some kind of designated absorbent material. Left-over chemicals in undiluted form must never be disposed of down a sink or a gully trap. Removal of chemical waste Always read the Material Safety Data Sheet (MSDS). This should have directions for correct disposal of chemical waste Follow these instructions exactly Some chemicals should not be flushed down the drain as they could be corrosive or impact on the environment Use a registered accredited commercial chemical waste disposal company. Items that should be professionally disposed of: Acids Alkalis Aerosols Waxes Paint cans Paint thinners Solvents Oven cleaners Pest poisons Glues Fertilizers What to do in case of a chemical spill Only trained staff should deal with a large chemical spill Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 43 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 44 The size of a spill will affect how you deal with it Attend to staff who may have been affected and let decontaminate under a shower for 10-15 minutes Remove and dispose of all contaminated clothing If the spill is large, all staff should be evacuated from the immediate area Ventilate the area as much as possible Call the relevant emergency services to assist and advise Wear protective clothing at all times in this situation – gloves, face mask, protective clothing and rubber boots Try to stop the spill if possible. Turn off the tap of place the container on its side The use of sand or an absorbent compound (sand or sawdust) is particularly helpful in this case, this can then be swept up as solid matter and disposed of later Wash the area down completely after clean up Investigate how the spill occur in order to review all handling procedures Record the incident and retrain staff The following table (from Work Safe Victoria), indicate the sorts of problems that chemicals can cause to people in our industry. Hazard type Who? Effect on the human body Cleaning–using detergents Cleaners Headaches and dizziness and cleaning agents in Ground staff Sleepiness washing, disinfecting, Housekeeping Itchiness and rashes general and specific – staff Nausea and vomiting purpose cleaning; Cellar persons Burning to eyes and skin swimming pool cleaning Bar staff Difficulty breathing and maintenance; beer line Kitchen hands Coughing and watering cleaning; degreasing tasks; Maintenance eyes oven and drain cleaning staff Unconsciousness Outside Cancer and birth defects contractors Damage to internal organs Respiratory tract infection Insecticides & pesticides- Ground staff Headaches and dizziness using to control pests & Housekeeping Sleepiness rodents; to eliminate or staff Itchiness and rashes control pests on flora Cleaners Nausea and vomiting Maintenance Burning to eyes and skin staff Difficulty breathing Outside Coughing and watering contractors eyes Unconsciousness Cancer and birth defects Damage to internal organs Respiratory tract infection Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 44 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 45 (Source: Worksafe Victoria) SELF CHECK 5.3-4 Directions: Write True if the statement is correct and False if the statement is incorrect. Write your answer on a separate sheet of paper. 1. Garbage must be disposed of regularly – on a daily basis. 2. Protective clothing should always be worn when handling or disposing of garbage. 3. Disposal of chemicals and garbage are the same. 4. Always wear PPE when handling and disposing chemicals. 5. When a chemical spilt, wipe with a cloth or paper. 6. Undiluted left-over chemicals must never be disposed of down a sink or a gully. Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 45 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 46 ANSWER KEY 5.3-4 1. True 2. True 3. False 4. True 5. False 6. True Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 46 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 47 GLOSSARY Chemical A product, normally in liquid format, used to clean a surface Clean Free from dirt; unsoiled; unstained Deodorizer To remove, disguise, or absorb the odur of, esp. when unpleasant Deep Cleaning Substantial cleaning used to remove more than surface Disinfectant Any chemical agent used chiefly on inanimate objects to destroy or inhibit the growth of harmful organism Fabric A cloth made by weaving, knitting or felting fibers Fittings Anything provided as equipment, parts, supply Furnishings Furniture, carpeting, etc. for a house/room Furniture The movable articles, as tables, chairs, desks or Housekeeping The maintenance of a house or domestic establishment Hygiene A condition or practice conducive to the preservation of health, as cleanliness Laundry Articles of clothing, linens, etc that have been or are to be washed Leather The skin of an animal, with the hair removed, prepared Manual handling The act of pushing, pulling or lifting OHS Occupational Health and Safety Policy A rule, a definite course of action Polih To make smooth and glossy, especially by rubbing or friction PPE Personal Protective Equipment Procedure A particular course or mode of action Public Areas Any location with a hotel that all customers have access to and can use, not for the exclusive use of one particular customer Upholstery The material used in housekeeping tpo move supplies Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 47 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment 48 from area to area REFERENCES: Branson & Lennox, Hotel Housekeeping, Edward Arnold (UK) Casado, Matt A.; 2011 (2nd edition); Housekeeping Management (Course Smart); Wiley David M Allen, Accommodation & Cleaning Services/Operations, Hutchinson (UK) Doris Hatfield & Christine Winter, Professional Housekeeping, Hutchinson (UK) Iris Jones & Cynthia Phillips, Commercial Housekeeping and Maintenance, Stanley Thornes (UK) JKP Edwards, Floors and their maintenance, Cresta (UK) Jones, Thomas J. A. 2007 (5th edition); Professional Management of Housekeeping Operations; Wiley Kappa, Margaret M., 1997 (2nd edition); Housekeeping Management; Educational Institute of the American Hotel Motel Association Lia Low, Keep it Clean, The Bodley Head (UK) Nitschke, Aleta A. 2008 (3rd edition); Managing Housekeeping Operations; Educational Institute of the American Hotel Motel Association O'Fallon, Michael J.; 2010 (5th edition); Hotel Management and Operations; Wiley Robert J. Martin & Thomas Jones, Professional Management of Housekeeping Operations, Wiley Competency-based Learning Date Developed: Document No. Material for April 10, 2017 Issued by: Page 48 of HOUSEKEEPING NCII Module Title: Developed by: Revision No. 48 Cleaning Public Areas, BUENA D. JARO Facilities and Equipment
Report "CBLM.LO#3 Clean Public Areas, Facilities & Equipment” "