clean premisese and equipments

Clean premises and Equipment Material

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CLEAN PREMISESE AND EQUIPMENTS

Key terms and concepts

Chemical disposal The removal of chemical containments or waste in compliance with

environmental, safety and health laws, eg not down the drain or in unclean

containers (which may result in a reaction with previous substances).

Chemical safety To ensure chemical safety it is essential that manufacturers’

recommendations and organizational instructions are adhered to when

handling chemicals. Failure to handle chemicals in the appropriate way may

result in accident or illness.

Chemical storage It is essential that chemicals are stored in appropriate areas and safely

according to manufacturers’ recommendations and instructions. Where

possible chemicals should be locked away and out of reach of children.

Cleaning chemicals

and agents

Wet or dry substances that are used to reduce the harmful bacteria and

remove dirt, grime and unpleasant odours.

Cleaning duties To ensure all areas are completely clean, individuals may be made

accountable for designated areas. These cleaning duties should, wherever

possible, be carried out at a time that will not interrupt customers.

Cleaning

equipment

Electrical and manual items or utensils that are used to aid with cleaning.

Dry areas Areas that are rarely exposed to moisture. They can be either soft surfaces

(eg carpet) or hard surfaces (eg floorboards). Typical dry areas in a

hospitality environment include function rooms, storage areas and

conference rooms.

Hazard Anything that may harm equipment, property or individuals, including

customers and employees.

Material Safety

Data Sheets

(MSDS)

These supply in-depth information about chemical substances, including

directions for use, safe storage recommendations and first aid procedures.


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Occupational

Health and Safety

Legislation focussed on maintaining a safe environment for employers,

employees and customers by prevent accidents, illnesses and injuries in the

workplace.

Protective clothing Attire that is worn by employees to prevent accidents, illnesses or injury

when cleaning premises and equipment.

Safe work

practices

Carrying out work duties in a manner that maintains safe standards and

reduces the risk of accidents, illness or injury in the workplace.

Warning signs Signs which give notice of potential hazards, eg a “Wet floor” sign may be

placed in areas which have just been mopped.

Wet area Areas exposed to moisture, eg kitchens, laundries, bar areas, bathrooms.

What you will learn

You may work in a hotel, a café or a reception centre. Whatever the business, part of your job will be to help keep buildings and equipment clean so that visitors find it pleasant to visit. In this workbook, you will learn how to:

-Choose and set up the equipment and products you need for cleaning different areas

-Clean safely and efficiently

-Keep the cleaning equipment in good condition

-Store the cleaning equipment and products safely

use cleaning processes that reduce harm to the environment.

The following units are about cleaning in specific hospitality areas:

-Prepare rooms for guests -Clean and maintain kitchen premises


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First impressions are very important in the hospitality industry.

If the public areas of a business are clean, visitors will be able to relax and enjoy themselves. They will want to return or recommend the venue to others. If any areas are not clean, guests will see this straight away and not want to stay or recommend the hotel to other people.

Public areas are every area that is not a guest room or the kitchen and where a visitor or guest can go.

Public areas include:

tic doors

-cochere

When we arrived at the hotel the office smelled bad. A man came out and the entire time he was

helping me he was coughing without covering his mouth. The room also smelled bad and the floor in the kitchenette was sticky! He brought in a dirty mop and ‘cleaned’ the floor. My 18 month old daughter had dirty feet and clothes from sitting on the floor. The toilet leaked.

On our second day there, my daughter reached under the bed for a toy and found a cockroach sticky pad with several bugs on it.

This place is INFESTED with mice. Trust me, you don't want to stay here. We only stayed one night


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INFORMATION SHEET

UNIT OF COMPETENCY

Select and setup equipment and

materials

MODULE TITLE Selecting and setting up equipment and materials

LO 1- SELECT AND SETUP EQUIPMENT AND MATERIAL

INTRODUCTION

This learning outcome provides trainees with the knowledge , skills and attitudes required to

carry out select and set up equipment and materials.

CONTENT;-

equipment selections and placement

cleaning agent and chemicals selection

environmental requirement considerations and OHS


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Select and set up equipment and materials

A fundamental part of running a Hospitality establishment is keeping it hygienically clean. This helps to ensure that laws relating to hygiene are being complied and the establishment is

aesthetically pleasing to the public eye.

How well both the premises and equipment are cleaned and maintained depends on the following factors:

The frequency of cleaning How often do you think each thing should be cleaned?

As needed during every day

Every day

Every week

Every month

Other.

how thoroughly areas and equipment are cleaned the type of areas and equipment the location of area.

Before cleaning begins all equipment and chemicals required should be chosen in accordance

with the areas being cleaned. Assembling the equipment and products required on a portable system such as a trolley allows the job to be completed efficiently without stopping to find other pieces of equipment or chemicals.

1.1 SELECT EQUIPMENT ACCORDING TO TYPE OF CLEANING TO BE UNDERTAKEN

SELECTION OF CLEANING AGENTS 1. Mild cleaning agents are generally preferred for cleaning as they are less injurious.

2. Strong chemicals and abrasives may be easy to clean and the surface would look better, but on the long run it may damage the surface.

3. Cleaning agents have to be purchased in manageable containers as bulk purchases could cause congestion in stores. The containers must have reliable lids, corks as defective ones could result in wastage due to evaporation.

4. Strong smelling agents like paraffin must be avoided due to the offensive smells they lend to the environment.

5. Pollutant free / less polluting cleaning agents should be used to protect not only the hotel staff and guests but also people at Large.

1.1.1 CLEANING EQUIPMENT

To keep the hotel clean and hygienic, various equipments and supplies are used. No work

can be done without proper equipment. It is important that the housekeeper makes a careful selection of equipment based on necessity and suitability for use in a hotel industry, appropriate


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design and required size, rugged construction and finish, ease and availability of maintenance, low initial and operating costs, on-the-job tested performance, safety, and overall efficiency.

Supplies should also be studied, and basic Procedures developed to use these supplies most effectively in maintaining desired standards of cleanliness.

There are many different types of cleaning equipment and each piece has a special purpose. The cleaning equipment used depends on what areas a business has and what they are made of.

Smaller businesses may only have domestic cleaning equipment (what you use at home) kept in a cupboard. Bigger establishments have commercial or industrial equipment because it is

more powerful and is built for constant use. They may also have a purpose-built cleaning storeroom where equipment, cleaning chemicals and protective clothing is kept.

THE CLEANER’S TROLLEY

A cleaner has a trolley to hold all the equipment and cleaning products that are needed for cleaning tasks so they can easily be moved around.

Here are some things to be careful about when you are using the trolley.

When you are

…………

Make sure you…………

loading the trolley need for cleaning are on the trolley before you start

sure nothing will fall off

moving the trolley – report any problems – do NOT pull it!

trolley near the wall so it is not in the way of guests.

finishing up

Here is a list of cleaning equipment commonly used in hospitality establishments

Item Purpose


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Microfibre cleaning cloths and pads

For general cleaning. Very small synthetic (not natural) fibres catch the

dirt. No chemicals are required. Just rinse out

after use.

Brooms

For sweeping dirt and other

rubbish off floors and other surfaces, both inside and outside

Buckets

Hold water and cleaning

products when mopping or other cleaning. Mop buckets have rollers to

squeeze water from the mop head.

Cleaning cloths

For wiping and polishing

wet or dry hard surfaces such as benches, furniture

and washbasins.

Cleaning safety sign

To warn people that cleaning is in progress or there is a cleaning hazard,

such as wet floors.


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Dusters

For cleaning surfaces where there is dust, light dirt or cobwebs.

Extender handles let you dust up high.

Dustpan and brush

For sweeping up small spills and collecting dust

and dirt swept into a pile.

Mops

For washing smooth floors such as tiles or vinyl with

water after sweeping or vacuuming.

Scrubbing brushes

To scrub off dirt where it is hard to remove.

Scrubbing brushes could include:


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Toilet brush

Used ONLY to clean toilets. Must NOT be used for anything else.

Window squeegee mop

To clean windows.

Disposable gloves

Wear when cleaning and handling chemicals to

protect your hands.

Rubbish bin and heavy-duty bags

For putting food and other

waste in before it is collected.


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Cleaner’s sink

A sink where you can fill and empty buckets and

wash mops. It usually has a grate over the top to rest the buckets

while they are being filled, and a chemical trap.

Polishing machines

Used on hard floor surfaces

after cleaning to add shine and help protect surface.

Some can vacuum at the same time.

Vacuum cleaners

Wet and dry types. Backpack, cylinder and

upright. Used to remove dust and dirt from carpets and other large floor

surfaces. They can also be used on furniture and

curtains. Wet vacuum cleaners can suck up liquid spills and are

also used for wet cleaning of carpets.

Used to wash large areas of hard floors, using revolving brushes, water and

detergent. The dirty cleaning solution is sucked

up under the machine. The floor is left clean and almost dry


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Automatic floor scrubbers

Carpet cleaning machines

Hot water extraction

machines (steam cleaning machines) suck up most of the dirty water from the

carpet. There is also a dry foam

machine. You spray on the foam, let it dry, then vacuum to pick up the dry

chemical.

Cleaning equipment typically used in hospitality establishments includes:

Buckets, brushes, dusters, garbage receptacles, brooms, pans, scrubbers, vacuum cleaners, polishers, mops.

1.1.2 Types of cleaning products

Cleaning Agents are substances, usually in liquid form, that are used to remove dirt, including

dusts, stain, bad smell and clutter in solid surfaces. Purposes of using cleaning agents include health, beauty, elimination of offensive odor, and to avoid the spreading of dirt and contaminants

to oneself and others. Some cleaning agents can kill bacteria & other microbes and clean at the same time. Various types of cleaning agents are used for cleaning the guest rooms, bathroom, toilets and

other public areas. Typical cleaning agents include aqueous and semi-aqueous cleaning agents, solvents, acids, alkalis and abrasives. The different types of cleaning agents used are discussed

below: There are many different types of cleaning products. Different products are used for different

purposes. Cleaning products can be dangerous chemicals. Always follow the manufacturer’s

instructions and wear correct PPE. Here are the main types you will find in a hospitality business. They may have different

brand names.

Type of cleaner Use

Abrasive cleaners Used for scouring and cleaning ceramic or enamel surfaces e.g. toilet bowl or shower basin. Don’t use on surfaces that scratch easily.


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It is crucial to select the correct cleaning chemical to produce a hygienically clean establishment. Prior to using the chemical, check whether it can be harmful to the user and or environment. This

information may be obtained from the manufacturers’ instructions.

Cleaning products typically used in hospitality establishments include:

spot cleaning agents – used to clean small areas disinfectants and sanitisers – reduce harmful micro-organisms pesticides – remove or kill pests, eg rats, mice and cockroaches

deodorisers – create a pleasant smell in the air by being sprayed or absorbed furniture and floor polish - protect and finish furniture and floors

general cleaning agents - including detergents, abrasive cleaners and solvent cleaners cleaning agents for specialised surfaces, eg fabric, vinyl, leather, carpets, metal, timber,

glass.

Many of the chemicals listed above are available in either wet or dry forms.

They can be hard to rinse away, so wipe and rinse as soon as possible after you use them.

Detergents Come in different strengths, so always follow dilution instructions on

the label. Some detergents are for heavy-duty cleaning e.g. fat, grease and oil on steel, most plastics, glass, ceramics and concrete.

Solvent cleaners Used to dissolve heavy grease and oil, but can damage surfaces such

as leather. Rinse the surface thoroughly after cleaning with a solvent.

Chlorine or bleach Used to disinfect, bleach and deodorise. They can attack rubber, plastic and aluminium.

They should never be mixed with toilet cleaners or ammonia as they will give off toxic fumes.

Disinfectants Used to destroy germs. They should be used in toilet, bathroom and

change areas

Sanitizers’ Used to reduce germs on a surface. Use them on food preparation surfaces.

Deodorizers’ Used to cover up or get rid of unpleasant smells. They are often aerosols. You should spray only a little so they don’t overpower.

Specialist cleaning agents Used for a specific cleaning task e.g. removing carpet stains, or cleaning windows and glass, stainless steel, leather, timber or rubbish bins.

Spot cleaning agents Used to clean stains from small areas that other chemicals generally

can’t remove.

Polishes Used to protect surfaces and form a barrier against liquids that may harm the surface. Floors can be slippery after they have been

polished.


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1.3.2 Preparing cleaning chemicals

Manufacturers’ instructions and recommendations should be followed carefully when using

chemicals. These instructions are often found on packaging but detailed informa tion can also be

clean premisese and equipments

Food

cleaning chemicals

cleaning premises

storage areas

appropriate areas

cleaning processes

cleaning equipmentelectrical

cleaning dutiesto

bar areas