COMPETENCY BASED LEARNING MATERIAL

SECTOR:
TOURISM
QUALIFICATION TITLE:
HOUSEKEEPING NC II

UNIT OF COMPETENCY:
CLEAN PUBLIC AREAS, FACILITIES AND EQUIPMENT
MODULE TITLE
CLEANING PUBLIC AREAS, FACILITIES AND EQUIPMENT

FELICES TECHNOLOGICAL TRAINING CENTER, INC.

6TH St. Bgy. 12 Patag, Caltbalogan City, Western Samar
Contact Us at www.facebook.com/Felices fttc
Email Address: [email protected]
Mobile No. Globe – 0935-596-5521
Security and Exchange Commission Reg. No. CN201731635
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HOW TO USE THIS COMPETENCY BASED-LEARNING MATERIAL

Welcome!
The unit of competency, “Clean public areas, facilities and equipment”, is
one of the competencies of HOUSEKEEPING NC II, a course which comprises the
knowledge, skills and attitudes required for a TVET trainer to possess.
The module Cleaning public areas, facilities and equipment, contains
training materials and activities related to identifying learner’s requirements,
preparing session plan, preparing instructional learning materials and organizing
learning and teaching activities for you complete. In this module, you are
required to go through a series of learning activities in order to complete each
learning outcome. In each learning outcome are Information Sheets, Self-Checks
and Task Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
 Most probably, your trainer will also be your supervisor or manager. He is
there to support you and show you the correct way to do things.
 You will be given plenty of opportunities to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This
way, you will improve your speed, memory and confidence.
 Use the Self-Checks or Task Sheets at the end of each section to test
your own progress. Use the Performance Criteria Checklist or Procedural
Checklist located after the sheet to check your own performance.
 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 and Accomplish Chart.

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HOUSEKEEPING NC II

List of Competencies
Core Competencies

No
Unit of Competency Module Title Code
.

Provide housekeeping services to

Providing housekeeping
guests TRS5123111
services to guests

Clean and prepare rooms for Cleaning and

incoming guests prepare rooms for TRS5123112
incoming guests

Providing
Provide valet/butler service valet/butler TRS5123113
service

Laundering
Laundry linen and guest clothes linen and guest TRS5123114
clothes

Clean public areas, facilities and Cleaning public

equipment areas, facilities TRS5123115
and equipment

Deal
Deal with/handle with/handle
intoxicated guests TRS5123122
intoxicated
guests

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MODULE CONTENT
Qualification Title : HOUSEKEEPING NC II
Unit of Competency : Clean public areas, facilities and equipment
Module Title : Cleaning public areas, facilities and equipment
Introduction
This module covers with the knowledge and skills required in cleaning public areas, facilities and
equipment. It includes selecting and setting up of equipment and materials; cleaning dry and wet areas; and,
maintaining and storing cleaning equipment and materials.

LEARNING OUTCOMES:

Upon completion of this module, the trainee/ student 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. Select the equipment according to type of cleaning to be done.

2. Check all the equipment if clean and in safe working condition prior to use.
3. Select and prepare suitable dry and wet cleaning agents and chemicals in
accordance with manufacturer’s and relevant occupational health and safety
requirements.
4. Select and use the protective clothing where necessary.

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Learning Outcome Summary

LEANING OUTCOME #01 : Select and set up equipment and materials

CONTENT:
1. Different kinds of cleaning equipment for public areas.
ASSESSMENT CRITERIA:

1. Select the equipment according to type of cleaning to be done.

2. Check all the equipment if clean and in safe working condition
prior to use.
3. Select and prepare suitable dry and wet cleaning agents and
chemicals in accordance with manufacturer’s and relevant
occupational health and safety requirements.
4. Select and use the protective clothing where necessary.
in accordance with manufacturer’s specifications and requirements

CONDITIONS:
Student/ trainee must be provided with the following:
Tools Equipment Materials/ Supplies
Vacuum cleaners cleaning agents and chemicals
Waterproof clothing and
footwear
Jackets Polisher/ scrubbers goggles and masks

Apron
Dusters
Mops, brooms, brushes dust pans

Overalls garbage bags

Pans Service manual

Garbage receptacles

Buckets

Headwear

ASSESSMENT METHOD:
 Interview (oral/ questionnaire)
 Observation
 Demonstration of Practical Skills

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 Written examination

Learning Experiences
Learning Outcome 1
PROVIDE HOUSEKEEPING SERVICES TO GUEST
Learning Activities Special Instructions

Read Information Sheet 1.1-1

Headwear Read and understand the Information
Sheet in the Module Provide
Answer Self-check 1.1-1 Receive housekeeping housekeeping services to guest of the
requests, Compare your answer with the Answer CBLM on Housekeeping NC II. Check
Key 1.1-1. yourself by answering Self-Check. You
Read and understand Information Sheet 1.1-2 must answer all the questions
correctly before proceeding to the next
Provide housekeeping requests
activity. Compare your answer with
the provided Answer Key in every
Answer Self-check 1.1-2 Provide housekeeping Self-Check.
requests Compare your answer with the Answer Key
1.1-2.
Perform Information Sheet Secure the evaluation of your output by trainer and let
Provide advice to guest him record your accomplishments

Answer Self-check 1.1-3 on procedures in

performing valet services:
a. Receiving a call from the
guest In comparing your answers from the model answer be
b. Collecting and checking
sure that all your answers are correct before proceeding
laundry for possible
to the next activity
damages
c. Sorting laundry items
d. Packing and delivery of
laundry items.

Read Information Sheet 1.1-4 on procedures in Read and understand the Information Sheet in the
keeping laundry area clean in accordance with the Module Provide Provide/Butler Service of the CBLM on
establishment standards. Housekeeping NC II. Check yourself by answering Self-
Check

Answer Self-check 1.1-4 on procedures in keeping You must answer all the questions

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laundry area clean in accordance with the correctly before proceeding to the
establishment standards. Compare your answer next activity. Compare your answer
with the Answer Key 1.1-4. with the provided Answer Key in
every Self-Check.

After doing all activities of this

Learning Outcome (LO), you are
ready to proceed to the next LO on
“Display Professional Valet
Standards.”

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Information Sheet 5.1

Select and set up equipment and materials
Learning Objectives:
After reading the information sheet, the trainee must be able to:

 Know the types of cleaning equipments

 Prepare the work area
 The importance of checking the equipments
 Know what is PPE

Introduction
One of the basic requirements that a customer of a hospitality business has
is that an organization is clean and tidy.
Whilst it is essential that a premise looks clean, tidy and aesthetically pleasing, it is
more important that it is actually free from dangers that can pose a hygiene
or safety risk
It is expected that the level and detail of cleanliness not only matches but exceeds
that found in a normal household.
It doesn’t matter what products are supplied or how great services are, if a venue if
not hygienically clean, customers will not come. Understandably most people

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consider their health a primary concern. This manual will explore in detail how to
clean and maintain public areas, facilities and equipment within a hospitality
outlet.
Before we can start to discuss cleaning methods involved, it is important to identify
and discuss these three key terms:
 Public areas
 Facilities
 Equipment.

Public areas
A public space is any area within a hospitality organization that is
readily available for all customers to enjoy.
It is different from a ‘private’ area which is for the exclusive use of a customer.
The most common example is a guest room.
What is defined as a ‘private’ or ‘public’ area will differ between organizations,
depending on the level of access and exclusivity it wishes to place on an area. For
the purpose of this manual the following areas are normally considered ‘public’
areas of a hospitality organization:
 Lobby
 Restaurants
 Bars
 Outlet shops
 Elevators
 Public toilets
 Corridors
 Gardens
 Swimming pools
 Gymnasiums
 Play areas

Facilities
Facilities are aspects of products and services within these public areas.
It can include:
o Furniture commonly refers to items in the room that are movable
including tables, chairs and sundecks
o Fixtures refer to items that are attached including heaters, air
conditioners and lights
o Fittings refer to taps, pipes and electrical aspects of a public space.

Equipment
Equipment is defined as the items within the public area that are used, their
by customers or staff.
Examples of equipment can used by staff include:

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 Buffet areas
 Kitchen equipment
Examples of leisure equipment used by customers include:
 Games – board games, ping pong tables
 Sporting goods – golf clubs
 Gym equipment – water tanks, weights and machines
Pool equipment – inflatable equipment and balls
 Leisure machinery - jet skis, boats
 Playground equipment

For the purpose of this manual, cleaning equipment used to clean public areas, facilities and
equipment will not be included in this category.

Types of cleaning equipment

The type of cleaning equipment found in businesses will vary.
Some premises have just the basics. Many establishments will have only ‘domestic’
cleaning equipment, normally suitable for homes, rather than commercial or
industrial cleaning equipment.
Generally, commercial or industrial equipment is better because it is:

 Sturdier
 Larger capacity
 Fitted with larger electric motors.

Other places boast an extensive range of the latest cleaning equipment with the
‘correct’ item for every cleaning job that needs doing.
Essentially, the surface to be cleaned and the nature of the cleaning to be done will
determine what is to be used.
In order to make this manual more user friendly and to avoid repetition of
information, this section will include a description of equipment that is commonly
used to clean all cleaning surfaces. Each section within the manual will identify
equipment specific to a particular type of surface or cleaning required.
Specialist equipment will be used where special situations exist. For example, a property
with a large outside area may have a motorized cleaner that is not necessary in a small
travel agency that only has internal areas that require cleaning.

The cleaning storeroom

Cleaning equipment is usually kept in a specifically dedicated storage area.

This may be a purpose-built cleaning storeroom where equipment, utensils,
cleaning chemicals and protective clothing is kept.
Alternatively, equipment may be kept in an assortment of cupboards or other
locations around the premises as space allows.
The following gives a representative list of the cleaning equipment that the majority
of properties will use.

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Manual Cleaning Equipment

This section will explore the range of manual cleaning equipment commonly
used to clean public areas, facilities and equipment.
Equipment that needs to be correctly selected and prepared before it is used may
include:

Mops

Mops may include wet mops for washing floors and dry mops for polishing and
dusting, depending on the areas to be cleaned.
Mops are generally made from cotton or cotton/polyester blends.
The three main types of mops are:
 Dusting mops – to clean skirting boards and polished surfaces
 Polishing mops – for buffing and polishing
 Washing mops – to wash floor surfaces or apply sealant to
floors that have been stripped and need to be re-sealed.

Ensure the mop head looks presentable as guests will be able to see this and may
infer a lack of cleanliness in other or all cleaning from seeing a dirty mop head.
Also ensure it has been sanitized to kill bacteria.

Brooms and brushes

Brooms and brushes can be made from a variety of materials, ranging from
straw to a synthetic coarse bristle-like material. Their purpose is to remove
dust, dirt and grime from surfaces.
They can come in all sizes and shapes, depending on the purpose they were
designed for.
These should be sufficient in number as dictated by the establishment, clean, and
sufficiently bristled.
The most common types of brooms and brushes are:
 Carpet brush
 Scrubbing brush
 Silk brush
 Toilet brush
 Wall brush
 Soft broom
 Hand brush

Not all types will be required. It will depend on the facilities to be cleaned.
A standard item is a dust pan and brush set for cleaning up small spills etc.

Cloths and sponges

Cloths and sponges are used to clean a variety of surfaces.
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Sponges are used for damp cleaning needs and cloths are used for cleaning,
polishing and dusting.
They can be made from a variety of materials, but are generally lint-free.
They are used with a cleaning agent.
Some cloths are made from material and some are disposable/paper-based

Buckets

Buckets can come in a variety of shapes, sizes and styles and are generally
made from either galvanized steel or plastic.
Some buckets have wheels for ease of mobility, others only have a handle.
Buckets are used to hold water and cleaning agents.
Mop buckets feature rollers to remove excess water from the mop head prior to use.
Cleaning equipment also normally includes some smaller plastic bucket-type
containers used to hold cleaning materials, cloths, and chemicals etc. which are
and used to carry items around and into rooms.
Buckets may be required for wet mopping and most room servicing trolleys will also
feature a couple of plastic bucket-type containers used to hold cleaning materials,
cloths, chemicals and used to carry items into a guest room
These should be fully operational, not leaking, easy to operate, and not smelly.

Garbage receptacles

Nearly all cleaning tasks will require you to gather and dispose of debris, rubbish,
waste etc so most cleaning tasks will necessitate the use of some form of waste
receptacle.
The ‘receptacle’ may be:
 A solid item –such as a bin
 A disposable plastic bag – usually heavy-duty
 A bin liner placed inside a garbage receptacle that is built-in to a cleaning
trolley

All bins need to be cleaned to maintain the ‘clean’ image that every business wants
to project. Just because they are bins doesn’t allow you to let them get, or use them
when they are, dirty

Protective gloves

A good supply of disposable gloves should be available to all cleaning staff.

Specific house requirements in relation to individual Occupational Health and
Safety (OHS) issues may require other, more substantial protective clothing
(including gloves) be worn.
It is standard procedure in all premises that cleaners wear protective gloves when
cleaning and handling chemicals.

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Warning signs

These are safety signs used when a public area is being cleaned to:
 Warn customers of the danger or when nominated back-of-house
areas are being cleaned
 Warn staff, delivery drivers, repair people who are on the premises

It may be standard procedures that they are displayed whenever cleaning duties
are being undertaken, regardless of location and regardless of the type of
cleaning.

Personal protective equipment

Employers are under a legal obligation to supply necessary protective
clothing and equipment to staff when it is appropriate as part of the response to
an identified workplace risk/hazard.
Staffs a r e under an obligation to wear and use this equipment and clothing
when required and as instructed.
Protective clothing and equipment is rarely acceptable as the total response to a
risk/hazard.
The industry sometimes uses a term to describe the safety equipment that is
available to staff. The term is ‘PPE’ which stands for ‘Personal Protective Equipment
and clothing’.
PPE that needs to be used for a job must be supplied and maintained by the
establishment – you are not required to provide your own.
PPE may include:
 Overalls, jackets and aprons (material aprons and PVC aprons)
 Thick rubber gloves, PVC gloves, gauntlets
 Cotton glove inserts
 Breathing apparatus
 Waterproof clothing and footwear/rubber boots
 Eye protection, safety glasses
 Enclosed shoes and steel-capped boots
 Safety hats/hard hats, headwear and helmets
 Goggles and face masks
 Uniform to be worn – which can include long trousers, long-sleeved shirts
 RCD devices – see below
 Where staff are required to work outside in the elements, PPE can include sun
hats/broad brimmed hats, sun glasses and sun protection as well as rain
coats, warm clothing.

Dust pan

A dust pan is vital to collect dirt, dust and rubbish

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Electrically Powered Equipment

The majority of businesses use either industrial or commercial cleaning

equipment, but the use of domestic items is also common.
Industrial or commercial items have stronger motors, larger capacities, are more
sturdily built.

Vacuum cleaners
Whatever the shape, size or style of vacuum cleaners, their job is to suck up
dust and dirt off floor surfaces and drapes.
Most vacuum cleaners have a variety of attachments designed for specific purposes
(such as crevice nozzles).
Vacuum cleaners are available in wet or dry types.
Dry vacuum cleaners can only be used on dry surfaces and to suck up dry material
and not liquids.
Wet vacuum cleaners are designed to suck up liquid spills and can be used for wet
cleaning of carpets.
Double-check that the vacuum cleaner you intend using is designated as a
‘wet’ vacuum cleaner before using it on liquids: some vacuum cleaners are dual-
purpose and can be used on wet or dry surfaces.
‘Back pack’ vacuum cleaners are used in many situations where it would be
difficult or time-consuming to use a machine that is pulled along the floor – such
as when vacuuming between tables and chairs. A backpack style cleaner also
reduces tripping hazards (although the cord still presents a hazard unless a
battery-powered unit is being used).
Some companies refer to vacuum cleaners as ‘extractors’.

Carpet shampoo machines

Carpet shampoo machines can also come in a variety of shapes, sizes
and styles.
As their name suggests they are used to shampoo, dry-clean or steam clean
carpeted surfaces. They may also be referred to as ‘extractors’.
Remember that carpets may be damp or wet after being shampooed (or steamed),
so this needs to be taken into consideration before cleaning high traffic areas, both
in terms of how the area will look and smell, and from a safety viewpoint.
All carpet shampoo machines must be used in accordance with the
Manufacturer’s instructions.

Polishers

Also known as ‘burnishes’ these machines are used to polish or ‘buff’

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floor surfaces – such as polished floors.

Polishing a floor helps resist scratching and enhances appearance.
They 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 changed as recommended by the
manufacturer, or as readings from equipment gauges dictate.

Scrubbing machines
Scrubbing machines can be used to remove debris from hard surfaces such as tiles
and concrete, sealed floors, carpet and other areas such as escalators, entrance
matting and travelators.

One main use of a scrubbing machine is where hard floor surfaces need to be
stripped and then re-sealed.
Note that different pads which are normally colour-coded are available for use on
different floor surfaces where a variation in stripping level is required. Red is the
buffing pad.
Many are integrated with a sweeper which can save time when using the machine
by also cleaning up the scrubbed off material.
They are available in a variety of shapes, sizes and styles including walk-
behind, ‘pedestrian’ and ride-on models.
They may be electrically-powered or battery powered.

Floor machines
Many machines are available that combine the functions of different
machines.
These can be referred to as ‘floor machines’.
The one machine may, then, have the capacity to:
 Scrub
 Polish
 Strip
 Shampoo

Equipment Complementary Items

Depending on the items required in public areas, it may be the role of the
cleaner to ensure that the customer has necessary supplies to use these public
areas.

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Toiletries

There are items that need to be replenished in public area rest rooms and
include:
 Toilet paper
 Tissues
 Sanitary bags
 Rubbish bags
 Soap
 Hand towels – cloth or paper
 Shampoo and conditioners.

Towels

 Beach towels for the pool

 Towels for public showers.
Replacement items

This can include:

 Batteries to replace worn or stolen batteries in remote control units.

 Light globes to replace lights.

Most properties will get the Maintenance department (or porters) to replace any
globes or starters that are in ceiling light fittings.

Check that all equipment is clean and in safe working condition prior to use
Before using any item of cleaning equipment it must be standard practice to
check to make sure the item is safe to use, and is in a clean condition.
Manufacturer’s instructions will explain the safety needs regarding individual items
such as electrically operated and battery-powered machines but many basic checks
apply across all items.

Importance of checks
Checking is important for a number of reasons:
To avoid mixing chemicals from equipment to equipment. This may damage
not only equipment but the surfaces that the chemicals are being applied to
To avoid transferring dirt or grime from one surface to another. It is a
standard requirement that all cleaning items must themselves be cleaned
To stop transportation of bacteria from one surface to
another. The cleaning items, including mops, used in food areas will not only
need to be washed but will also need to be sanitised as well
To avoid accident and injury arising from the use of equipment that is not in
safe working order.

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What do I need to check?

The checks will depend on the item being checked. Safety and cleanliness
are prime considerations but you also need to make sure the item itself is ready
and able to do the job you expect it to do.
The following is indicative of what you need to check:
Equipment does not have any jagged parts, edges that can cause injury
Damage to equipment has not affected its operational safety
Check and clean the exterior of cleaning equipment – to enhance presentation
and project a positive image for the company when seen by patrons. Cleaning
equipment must be clean itself
Ensure mop head looks presentable - customers will be able to see these if you
are working in public areas and may infer a lack of cleanliness in other parts of
the establishment
Buckets should be free of leaks, not smelly and have secure handles
Check and clear around the rollers on mop buckets to avoid the build up of
debris and fibres from the mop
Items to be used need to sufficient in number – you need to have enough
cleaning cloths, disposable gloves etc to get the job done
Items must be appropriate for task – many instances of damage or injury have
resulted from trying to complete a cleaning job without the right tools
Make sure all necessary attachments for vacuum cleaners, polishers and other
equipment are taken with you before leaving the cleaning store to enable you to
complete the intended task. This saves time and effort
All electrically-powered and battery-powered items must be used
strictly in accordance with manufacturer’s instructions. If you don’t know how
to use an item either read the instructions or ask an experienced staff member
to show you what to do
A standard check with any piece of electrical equipment is to ensure the
electrical cord is safe to use – not frayed or broken and with no wires exposed
Make sure any battery-operated equipment is adequately charged before using
it. Low battery power can adversely affect cleaning performance and causes time
loss when the job has to be interrupted to remedy the situation

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Preparing work area

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?
Are 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 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
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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, 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 minimise 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-
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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
labour?
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

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

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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. 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

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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.

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-emphasised. 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:

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‘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’
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).

Use equipment correctly and safely

All cleaning equipment should be used correctly, and only used for the
purpose for which it was intended.
Use of equipment must be in accordance with the manufacturer’s instructions at
all times: this means you must access the instructions for each item, and take time
to read the manual.
Where you are unsure about the use and operation of equipment, contact your
supervisor or the equipment supplier for advice.
There are some key points to remember when using equipment of any type or style.
They are as follows:

Don’t use an ordinary vacuum cleaner to soak or clear away liquid – you must
use one
that is classified as a wet vacuum cleaner
As soon as a fault has been identified it must be reported – not only is this a
genuine safety concern, but it may also impact on the effectiveness of the item
and render it less than totally efficient

The right equipment should only be used on the surface it was designed to clean, in
accordance with the manufacturer’s instructions – avoid trying to ‘make do’ with
what you’ve got: if you need a special item to clean a certain item/area then you
should obtain what is needed and not ‘force’ what you have
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got to do the job

Follow manufacturer’s instructions.

Where you are unsure about how to use any item, ask your supervisor.

Employer responsibilities

Employer OHS responsibilities may include:

Providing safety training and clear safety rules
Encouraging a Workplace OHS Committee – the aim of the committee is to
identify areas in the workplace where changes should be made so as to create
a safer working environment: this may include upgrading equipment,
equipment training and safety matters
Maintaining an injury register - so that accidents are logged for insurance and
monitoring purposes
Adhering to all workplace agreements that include reference to OHS matters,
issues, protection, training, qualified personnel etc
Providing information and written instructions in all appropriate languages –
where there are workers from non-English speaking backgrounds it is not
acceptable to only provide advice, information, direction etc in the English
language. This information must also be provided in a language that can be
understood by the workers
Providing all necessary PPE to perform the required work
Maintaining a safe workplace for their employees and monitoring health and
safety issues – including checking and servicing of equipment and machinery
which must be maintained and must conform to relevant safety standards
First aid must be provided to all employees when and where necessary - this
covers employees when they are coming to and from work, provided the
accident is not self-inflicted or of a malicious or wilful nature.

Employee responsibilities
OHS workplace obligations imposed on staff include:
Working in a way that ensures personal safety, and the safety of others
including colleagues and customers – this is a legal responsibility to look after
your personal welfare and includes the requirement to avoid engaging in
activities that can compromise or jeopardise the safety of others including
playing around in the workplace
Using safety equipment strictly in accordance with the manufacturer’s
instructions – which means avoiding taking short-cuts and avoiding the belief
that you have found a better way to do things
Using all personal protective equipment and clothing when and where
required and in a correct manner – this means using items such as goggles,
masks, gloves, guards every time they are required, no exceptions
Following all occupational health and safety regulations in-line with
establishment requirements. A fundamental for doing this is to know what these

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requirements are: if you don’t know or aren’t told. Ask!

Reporting accidents, injuries or illness to the appropriate person – so that help
can be provided where needed or appropriate action taken to prevent an
accident from occurring where a hazard has been reported, prevent a repeat
event occurring, minimise damage, loss or injury
Reporting any equipment in need of repair
Adhering to all workers’ compensation laws and regulations – which may
include:
- Complying with reporting requirements in relation to the accident
- Participating in Return To Work programs so that rehabilitation can take
place and a speedy return to the workforce can occur
- Not interfering or getting in the way of a person who is trying to assist
another in need.

Safe manual handling practices

Manual handling activities are the main cause of injuries in the
workplace – they include:
Lifting – of equipment, chemical containers, cartons etc
Carrying – items from storage areas to cleaning trolleys, moving items to
work areas
Pulling – boxes and cartons forward in storage areas, moving cleaning
equipment
Pushing –trolleys and cleaning equipment.

Key points to remember when engaged in manual handling activities are:

Get a risk assessment done on any job you believe poses a threat or hazard –
involve your Health and Safety representatives and Committee (where
applicable)
Push cleaning trolleys and cleaning equipment; don’t pull it. It is important
for you to see where you are going
Always stock items in their designated place on the trolley - it is best to
position heavy items on the bottom to prevent the trolley from overturning. If
you are not sure where things go – Ask!
Never lift anything on your own that weighs over 16 kg – this is a
recommendation from OHS authorities. There is no maximum weight
restriction as the current approach to workplace safety is to assess every lifting
need on an individual basis and use the most appropriate technique depending
on the type of load, how far it has to be moved, the size of the load etc.
Chemicals can be delivered in drums of 25 litres and 20 kg
Be prepared to ask for help when needed – this may be a request for help such as to do
a ‘team lift’ or a request for information. You must also be prepared to provide help
when required

Cleaning agents and chemicals

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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 surface.
Using the wrong cleaning agent or chemical on the wrong surface can destroy the
item, requiring it to be discarded and replaced.
This highlights the need for you to actually select cleaning agents and chemicals
as opposed to just using them.

Safe handling of chemicals

Whenever you are required to deal with chemicals employers 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 Sheets

Employers are also required to ensure that all chemicals used in the
workplace are accompanied by a Material Safety Data Sheet (MSDS).
These Material Safety Data Sheets 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.

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 chemicals with food – it is illegal to do so
Avoid contact between bare skin, eyes, mouth etc and any chemical – 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
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chemicals Avoid contact between food items and

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
company that supplies the chemicals
All chemicals should be stored in a designated ‘Chemicals Store’ fitted with
appropriate HAZCHEM signs
Only use the designated items to measure chemicals to be used – never use
jugs or containers 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.

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Information Sheet 5.2

Apply high level cleaning techniques

Learning Objectives:
After reading the information sheet, the trainee must be able to:

 Assess high level areas to be cleaned

 Select appropriate equipment and chemicals
 Prepare work site
 Clean high level areas
 Tidy work site

 Clean, check and store equipment and chemicals

A. Assess high level areas to be cleaned

Types of high level cleaning

As the title suggest high level cleaning is cleaning of items which are ‘at a high
level’ above the ground. High level cleaning is more difficult that other types of
cleaning identified to date and in most cases requires the use of specialized staff to
perform these cleaning duties.

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Types of high level cleaning include areas such as:

 High level lights and chandeliers
 High ceilings and ceiling beams
 High exhaust extraction fans in kitchens
 Cleaning external windows on high rise hotels
 Skylights
 Sculptures
 Foyer glass
 Signs and banners.

B. Select appropriate equipment and chemicals

Equipment

As stated above, depending on the height of the item to be cleaned, it can be

done by hotel staff or it may require the expertise of a professional.
If the job is to be performed by a staff member, common equipment includes:
 Ladders
 Safety ropes
 Extension poles
 High pressure cleaning equipment

 Cranes – this normally requires specialized staff to operate.

All of these items have been discussed in detail in previous sections.

C. Prepare work site

Steps to prepare work site

Depending on the area to clean, safety is the key. The most important aspect
is ensuring that equipment used to raise you to a certain height is safe, grounded
and placed on a secure and level ground.
You need to prepare any equipment and cleaning materials in a manner that
allows for each access when you are ‘at height’
This may require the use of a cleaning tool belt containing adequate cloths and
cleaning agents.
You may also need to rope off the area so that customers and staff do not wander
into the space and either come in contact with ladders or have items fall on
them.

It is also wise to have another person with you to:

 Support the ladder
 Pass items up and down
 Pass comment
 Direct passers-by.

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When cleaning at height, it is natural that any dirty items will fall down. Think about
the furniture directly under where cleaning will take place and make necessary
arrangements including:
Removing the item
Covering the item with sheets or other protective materials.

D. Clean high level areas

Considerations

Depending on the type of cleaning, please proceed as explained in previous

sections.
For further comment, techniques and steps involved in cleaning please refer to the
appropriate type of cleaning identified in the manual.

E. Tidy work site

Considerations

At the completion of cleaning it is important to ensure the public area is left

in a clean and tidy state.
You may be required to:
o Remove to coverings you have placed on furniture

o Conduct a vacuum, sweep or mop of the area

o Ensure the floor is dry

o Once the follow is dry, all equipment and furniture should be returned
to
their original location and all ‘wet floor’ caution signs removed.

Please refer to introduction for detailed information relating to tidying a work site
after the completion of work.

F. Clean, check and store equipment and chemicals

Steps
Please ensure all pieces of equipment has been cleaned out of all detergents,
residual dirt and other waste products, then placed back in a suitable location
for further use
Place all chemicals and other substances used in a storage area out of reach of
children.

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Information Sheet 5.2

Apply wet area cleaning techniques

Learning Objectives:
After reading the information sheet, the trainee must be able to:

 Assess wet areas to be cleaned

 Select appropriate equipment and chemicals
 Prepare work site
 Clean wet areas
 Tidy work site
 Clean, check and store equipment and chemicals

A. Assess wet areas to be cleaned

What is 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:

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 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?

B. Select appropriate equipment and chemicals

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.
There is a great deal of equipment that can be used to clean wet areas. These are
listed below. For greater explanation please refer to the introduction section of the
manual.

Mops
Brooms and brushes
Cloths and sponges
Buckets
Carpet shampoo machines
Polishers

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Scrubbing machines
Floor machines.

C.Prepare work site

Steps to prepare work area

When preparing to clean a floor using a wet method is to ensure the floor area to be
cleaned is free from any furniture or other objects.
This may involve stacking tables and chairs to a side, or placing chairs on a table
so the floor area is clear.
Normally this type of cleaning is done at night when there are fewer customers in
the public areas such as the lobby or when specific outlets are closed, such as the
pool area, gymnasium and restaurants.
Please refer to introduction for detailed information relating to how to prepare a
work site prior to cleaning.

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