Clean and Maintain Premises

LG-THHCFP0251A CLEAN AND MAINTAIN PREMISES
LEARNER GUIDE
CLEAN AND MAINTAIN PREMISES
2ND EDITION
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright . Copying this material or any part of it by any
means, or in any form, including digital is prohibited, unless prior written permission is
obtained from the HEART Trust/NTA.
*** 2008 ***
Copyright 2008 HEART Trust/NTA.

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TABLE OF CONTENTS
PAGE
Introduction....................................................................................................................................1
Welcome ..............................................................................................................................1
This Competency Unit .........................................................................................................1
Before you start....................................................................................................................2
Planning your learning programme .....................................................................................2
Self-Assessment Checklist...................................................................................................3
How to use this Learner Guide ............................................................................................4
Using the Computer and Other Resources...........................................................................6
Method of Assessment.........................................................................................................6
Quality Assurance................................................................................................................7
Element 1: Clean, sanitise and store equipment ........................................................................8
Self-Assessement Checklist ...............................................................................................18
Element 2: Clean and sanitise premises....................................................................................19
Self-Assessment Checklist.................................................................................................29
Element 3: Handle waste and linen ...........................................................................................30
Self-Assessment Checklist.................................................................................................34
Copyright 2008 HEART Trust/NTA.

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LG-THHCFP0251A:
CLEAN AND MAINTAIN PREMISES
INTRODUCTION
Welcome
Welcome to the Learner Guide for Unit of Competency Clean and Maintain Premises. This
is just one of a number of Learner Guides produced for the Commercial Food Preparation skills
stream of the Tourism and Hospitality Industry, and it is designed to guide you, the learner,
through a series of learning processes and activities that will enable you to achieve the specified
learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard THHCFP0251A,
which is one of the basic building blocks for the National Vocational Qualification of Jamaica
(NVQ-J) certification within the industry. Please refer to your Learners Handbook for a
thorough explanation of standards and competencies, and how these relate to the NVQ-J
certification.
You are also advised to consult the Competency Standard and assessment instrument for a better
understanding of what is required to master the competency.
This Competency Unit
Clean and maintain premises addresses the knowledge, skills and attitudes required to
effectively clean and maintain premises. There are three main areas or elements:
Element 1: Clean, sanitise and store equipment
Element 2: Clean and sanitise premises
Element 3: Handle waste and linen
As you go through each element, you will find critical information relating to each one. You are
advised to study them carefully so that you will be able to develop the necessary knowledge,
skills and attitudes for cleaning and maintaining premises.
Copyright 2008 HEART Trust/NTA. 1

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Before you start
Before you start this Learner Guide, you need to:
a. Obtain a Learners Logbook. You will use it to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and have your
learning facilitator sign off on them. This will allow you to provide evidence of your
competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Ensure that you are wearing suitable clothing, that tools and equipment are safe, and that the
correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner Guide (see below)
Planning your learning programme
The self-assessment checklist on the following pages will assist you in planning your training
programme and it will help you to think about the knowledge and skills needed to demonstrate
competency in this unit. As you go through each one you will be able to find out which aspects
of the elements you have already mastered and which ones you already have and which you will
need to pay more attention to as you go through the learning process.
To complete the self-assessment checklist, simply read the statements and tick the Yes or No
box. You should do this exercise now.

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Self-Assessment Checklist
- Clean and maintain premises
Element 1 Clean, sanitize and store equipment Yes No
1. I can select and use environmentally friendly chemicals for

safely cleaning and/or sanitizing kitchen equipment ( ) ( )
2. I can use clean and/or sanitise equipment according to

manufacturers instructions and enterprise standards without
causing damage ( ) ( )
3. I can assemble and disassemble equipment in a safe manner ( ) ( )
4. I can store equipment safely and correctly in the correct

position and areas ( ) ( )
Element 2 Clean and sanitize premises Yes No
1. I can develop and/or follow cleaning schedules ( ) ( )
2. I can use chemicals and equipment correctly and safely to

clean and/or sanitize walls, floors shelves and other surfaces ( ) ( )
3. I can clean and/or sanitise walls, floors, shelves and working

surfaces without causing damage ( ) ( )
4. I can develop and/or follow first aid procedures in the event

of any chemical accident ( ) ( )
Element 3 Handle waste and linen Yes No
1. I can sort and dispose of waste according to hygiene

regulations and establishment practice ( ) ( )
2. I can sort and remove linen safely according to enterprise

regulations ( ) ( )

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How did you do?
If you ticked all or most of the Yes boxes, then you might not need to go through the entire
guide. Ask your learning facilitator to assist you in determining the most appropriate action you
should take.
If you ticked a few of the Yes boxes or none at all then you should work through all of the
guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator in the
planning process.
How to use this Learner Guide
This Learner Guide is designed to assist you to work and learn at your own pace.
We suggest that you:
Go through the sections/elements as they are presented (starting at Section 1)
Check your progress at each checkpoint to ensure that you have understood the material
Observe the icons and special graphics used throughout this guide to remind you of what you
have to do and to enhance your learning. The icons and their meanings are as follows:

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Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this competency
unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your trainer/supervisor.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
Ask your learning facilitator for help if you have any problems with the interpretation of the
contents, the procedures, or the availability of resources
Complete each activity as you come to it. If the activity requires you perform an actual task,
be sure to tell your learning facilitator when you get to that activity so that he/she can make
any arrangements, if necessary
Get your learning facilitator to sign and date the Learners Logbook when you have
completed an activity
Complete the self-assessment checklist at the end of each section or element

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When you have worked through all elements of the guide, and when you can tick every Yes
box, you are ready for assessment and should ask your learning facilitator to assist you in making
the arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your learning
facilitator to assist you with locating these resources. If you are getting your training in an
institution, there may be a library and a computer laboratory. If this is not the case, visit the local
library and find out what resources are available.
If you are new to the computer and the Internet, someone in the computer room should be able to
show you how to use these resources.
Please note that in many of your activities you have been referred to information on the Internet.
This is because the Internet has a vast amount of information that can help you in acquiring the
particular competencies. We would like to advise you, however, that we cannot guarantee that
all the sites will be available when you need them. If this happens, ask your learning facilitator
to assist you with locating other sites that have the information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks related to this
competency. This may be in a real workplace or a simulated situation that accurately relates to
the work situation. Your competency assessment will also encompass those critical
employability skills, which you must acquire as you perform the various tasks. You are
advised to consult the associated competency standard for further details relating to the
assessment strategies.
These employability skills may include your ability to:
Collect, analyze and organize information

Communicate ideas and information
Plan and organize activities
Work with others and in a team
Use mathematical ideas and techniques
Solve problems
Use technology

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Quality Assurance
A feedback form is included at the back of each learner guide, so all users are afforded the
opportunity to document their concerns pertinent to the various aspects of the guide. Such
concerns will assist in the review process of the learner guides. Users are encouraged to cut out
the form, complete and submit same to the address provided.
You may now start your learning. Have fun while you work!

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ELEMENT 1: CLEAN, SANITISE AND STORE EQUIPMENT
LEARNING OUTCOMES
As you go through this element, you will acquire the necessary knowledge, skills and attitudes to
clean, sanitise and store equipment. Your learning facilitator is there to assist you through the
different activities, so that upon completion you should be able to:
1. Select and use environmentally friendly chemicals for safe cleaning and/or sanitising of
kitchen equipment
2. Clean and/or sanitise equipment according to manufacturers instructions and enterprise
standards without causing damage
3. Assemble and dissemble equipment in a safe manner
4. Store equipment safely and correctly in the correct position and area
Please note that Assemble and Disassemble Equipment is discussed before Clean and Sanitize
Equipment in the content.
SELECT AND USE CHEMICALS
Cleaning - is a process of removing dirt, soils and deposits from surfaces

Microorganisms - Very small organisms, (usually with a single cell), that
are not individually visible to the naked eye. Some of them, if present in
large numbers, can cause food poisoning, diseases and epidemics
Sanitation - is the second step in the cleaning process. It is the use of
solutions and deodorizers to kill or reduce microorganisms.
Sanitisers - are used to kill micro-organisms or to reduce them to a safe
level.
A clean surface is necessary for sanitizing because soil can inactivate the
sanitizer
Detergents - are chemicals designed to lift dirt, soils and deposits
The chemicals that you select for use in your facility should be safe and approved for cleaning
and sanitation.
Approve - means acceptable to the

department based on compliance with
established standards and public health
practices.

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Types of Chemicals
There are two types of chemicals that are used in the food industry, detergents and sanitizers.
Detergents include:
Soaps
Alkaline detergents
Acid detergents
Degreasers
Abrasives
Detergent sanitizers
Sanitisers include:
Chlorine compounds
Bromides
Quaternary Ammonium
Compounds
Your chemical supplier should provide you with documented evidence of approval by a
recognized body, such as your local Bureau of Standards and the Food and Drug Administration
(FDA) in the United States.
NOTE: You should only purchase chemicals for which you have adequate information! The
Material Safety Data Sheet (MSDS) has important information on the chemical.
Points to consider before selecting chemical
What surface are you going to apply the chemical to? Some cleaning chemicals are
corrosive and may damage metals and equipment surfaces.
What type of soil are you trying to remove? Some cleaning chemicals are more effective on
proteins, grease and hard deposit than others
How stable is the chemical? Some sanitizers may have a longer contact time on equipment
surfaces and therefore may be more effective than others
How long have you been using this chemical? Micro-organisms can develop resistance to
chemicals. Rotation may be necessary to maintain effective killing power.
What is the cost of the chemical? Although you do not have responsibility to purchase
chemicals you can assist your supervisor by recommending the use of a cheaper chemical
that is just as good rather than an expensive one.

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TIP: A comparison of the advantages and disadvantages of different types of detergents and
sanitizers will help in you in selecting the right cleaners and sanitizers for your operation!
Advantages and Disadvantages of Different Types of Detergents

Cleaning Agent Advantages Disadvantages
Soaps Effective for hand washing in Form precipitates and
soft water films in hard water
Not compatible with some
sanitizers
Lose cleaning power in
hard water
Alkaline Good for general purpose Strong alkalis are
detergents Dissolves proteins and other corrosive and can harm
organic material metals , equipment
Good buffers and enhance surfaces and skin
detergency
Acid detergents Frequently used to remove Strong acids are corrosive
food, mineral deposits, and to metals and irritating to
hard water deposits from the skin
surfaces of equipment and
utensils
Degreasers Remove grease and oily soils Can be irritating to skin
from hard surfaces and can leave a residue
May be used for pre-
treatment
Abrasives When mixed with a detergent Can scratch equipment
are useful for jobs that surfaces
require scrubbing, scouring Abrasive particles may
or polishing contaminate food
Table 1 Advantages and Disadvantages of Detergents
Source: Essentials of Food Safety and Sanitation Food Safety Fundamentals by McSwane et. al.
(2001)

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Advantages and Disadvantage of Selected Chemical Sanitizers

Sanitiser Advantages Disadvantages
Chorine Kills many types of microbes Corrosive to equipment
compounds Good for most sanitizing Can irritate skin and hand
applications
Deodorizes and sanitizes
Nontoxic to humans when
used at recommended
concentrations
Colourless and non-staining
Easy to handle
Economical to use
Iodophors Less corrosive to equipment Moderate cost
Less irritating to skin Can stain equipment
Good for killing microbes on
hand
Quaternary Stable at high temperature Very expensive
Ammonium Stable for a longer contact Hard water can reduce
Compounds time effectiveness
(Quats) Good for in-place sanitizers Destroy a narrow range of
Non-corrosive microorganisms that may
No taste or odour limit their use in some
food establishments.
Table 2 Advantages and Disadvantages of Chemical Sanitisers
Source: Essentials of Food Safety and Sanitation Food Safety Fundamentals by McSwane et. al.
(2001)
CHECKPOINT
What important information does the Material Safety Data Sheet

(MSDS) provide and who provides it?
Where should you expect to find documented information on
standard practices for using the chemicals at your facility?
How does knowledge of the advantages and disadvantages of
different chemicals help in the selection of detergents and
sanitisers?

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ACTIVITY
Getting to know your chemicals:

Conduct an inventory of the chemicals that are selected and used in
your facility or a facility of choice. Enter your data into the table
below.
Detergent Product Active Recommended Recommended Name of MSDS

Type Name ingredient Cleaning Soil Type Supplier Provided
Surface
Table 3 Getting to Know your Chemicals
Refer to: McSwane, D. et. al., (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing Chapter 7.
ASSEMBLE AND DISASSEMBLE EQUIPMENT SAFELY
It is important to note that equipment can be either large or small. The distinction is that large
equipment is usually fixed and will not be moved unless repair or maintenance is needed.
You should always follow manufacturers instructions and enterprise standards, especially when
assembling equipment for use and disassembling equipment for cleaning and storage.

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Enterprise standards may be derived from any of the following documents:
Work instructions contained in job sheets, duty rosters, posted notices

Standard Operating Procedures (SOPs)
The Standards Act and Food Processing Act passed by the Jamaica Bureau of Standards
Hazard Analysis Critical Control Point (HACCP) System that details quality assurance
requirements
Occupational Health and Safety (OHS)
You should be aware of, know these standards and follow them.
Equipment should be assembled and disassembled in a safe manner to prevent physical injury to
you and possible damage to the equipment. Before disassembling parts, make sure that you are
aware of the proper procedure. Ask your Supervisor or colleagues for assistance if you are
unsure.
Guidelines for safe assembling/disassembling of equipment:
Make sure you have the appropriate tools needed to properly and efficiently
assemble/disassemble equipment
Always turn off equipment before assembling/disassembling parts
Never try to assemble or disassemble parts while equipment is in use
Remove/assemble parts carefully to prevent damage
Make sure that all parts are properly assembled before restoring power and starting
equipment
CHECKPOINT
Who is responsible for assembling and disassembling equipment

at your facility?
What are the tools that you will need to assemble and
disassemble equipment
What are the safety precautions that must be observed when
disassembling and assembling equipment?
What personal protective gear is used when assembling and
disassembling equipment
Refer to: McSwane, D. et. al. (2001). Fundamentals of Food Safety and Sanitation
Food Safety Fundamentals. Pearson Custom Publishing. Chapter 7.

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CLEAN AND/OR SANITISE EQUIPMENT
Hygiene - Practices necessary for establishing and maintaining cleanliness

thus ensuring good health and preventing the spread of diseases.
Quality Assurance - A system or process that will ensure that the product or
service being offered meets the required standard
Standard Operating Procedures (SOPs) - A series of related steps or tasks
put in chronological order and sequenced to achieve a specific purpose. (What
to do and how to do it)
Contamination - The unintended presence of harmful substances or
organisms in food.
Having learnt about selecting and using chemicals and also how to safely assemble and
disassemble equipment, you are now ready to clean and sanitize the equipment.
Can you recall the names of the chemicals that are environmentally friendly and correct for use
to clean and sanitize kitchen equipment? If not, it would be helpful to go back to the first
activity then proceed only when you are able to provide this information.
Tips for handling and storing chemicals:
Store in a well-ventilated area

Do not mix chemicals
Wear protective clothing when handling chemicals
Store away from food and beverage
Use warning signs
Use correct chemical for the task assigned
Heavy items should be placed on lower shelves, lighter items higher
Equipment should be cleaned and sanitised according to manufacturers instructions and

enterprise standards without causing damage.
You must know and be able to apply the relevant workplace information relating to:
Material Safety Management Systems including manual handling procedures

Hazardous and dangerous substances the handling, storage and disposal of toxic
(harmful) chemicals, such as cleaning agents
Safe operating procedures
You should be familiar with the MSDS that was mentioned previously. Remember that it forms
part of the information that you would obtain from the manufacturer.

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Not following the established procedures may not only cause damage to the equipment, but can
also be harmful to you. You learnt that some chemicals damage the surface of equipment and
through the activity you became familiar with them.
Equipment should be cleaned and sanitized because it prevents some of the repercussions of poor
workplace hygiene, such as:
Customer complaints and loss of business, reputation and goodwill

Bad media publicity resulting in the closure of business
Closure of business by order of the local health authorities
Illnesses, outbreaks of epidemics and diseases
A better understanding of the principles of cleaning/sanitation of equipment will help you to be

safe and efficient while carrying out your tasks.
The six basic steps in cleaning and sanitation are:
Pre-clean to remove excess dirt and food scraps, by sweeping, wiping, or scraping and
pre-rinsing with water
Wash to remove surface grease and dirt, using hot water and a detergent
Rinse to remove loose dirt and detergent
Sanitise using methods to reduce the numbers of microorganisms to a safe level
Final rinse to remove sanitizer. This step will be dependent on the type of sanitizer used.
Check manufacturer's directions
Dry by evaporation or drip dry. Equipment and surfaces should be dry before re-use.
NOTE: All sanitisers need time, called Contact Time, to kill microorganisms. Again, the
manufacturer's instructions and product brochures will tell you how to use them.
Refer to: Trickett, J. (1978).The Prevention of Food Poisoning, 3rd Edition

(Revised). Thornes (Publishers) Ltd
HEART Trust/NTA (2004). LG-THHCOR0041A, Maintain personal hygiene
HEART Trust/NTA, (1999). Student Manual - Food and Beverage Service, Level 1.
Heath, D.C, (1978). Applied Food Service Sanitation, pg. 17- 26;
McSwane, David, Essentials of Food Safety, pg. 28-35
http://www.cchd.org/download/fact_sheets/norovirus_recommendations. Retrieved May
9, 2006

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CHECKPOINT
What are the hygiene risks involved in cleaning kitchen

equipment compared to your area of work?
What areas/equipment are considered to be high risk in the
kitchen?
What are the methods of cleaning?
What are the different functions of detergents and disinfectants
and their importance in cleaning and sanitizing the environment?
How should you handle and store chemicals?
ACTIVITY
Updating your logbook:
- Compare and contrast the different methods of cleaning.

- Recommend the most suitable method for at least four pieces
of equipment at your facility.
Write a Standard Operating Procedure for cleaning and sanitizing

equipment (fixed and moveable). Present it to your classmates
using an appropriate method. Seek assistance from your
facilitator.
Ensure that you outline the equipment to be cleaned, the

procedure for cleaning it, the person responsible for cleaning it
and the recommended frequency of cleaning.
Submit your SOP to your facilitator for review and assessment.
STORE EQUIPMENT
After cleaning and sanitising, equipment is stored for reuse. A storage area should be designated
for all equipment. The area assigned should be appropriately located for ease of access, it should
be clean and it should be equipped with adequate racks, hangers and cupboards to hold them. No
equipment should be placed directly on the floor.

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For better organization, it would be helpful if specific areas are labeled; they should be properly
enclosed to prevent pest infestation.
For theft reduction, make sure that the area is kept locked and that the keys are controlled. For
better accountability, you should assist in maintaining a log. You should record issuance/return
of items removed from storage; inspect and note its condition going out and coming in.
CHECKPOINT
How can improper storage of specific equipment result in injury and

damage to the equipment?
ACTIVITY
Observe current equipment storage practices at your enterprise. Meet

with your colleagues to discuss ways in which practices can be
improved. Document your findings and recommendations and share
them with your Supervisor or Learning Facilitator.

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READY TO TEST YOUR COMPETENCE?
Now that you have completed this element, check whether you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I understand the importance of selecting and using

environmentally safe chemicals for proper cleaning and
sanitising of kitchen equipment ( ) ( )
2. I know how to clean and sanitise equipment according to

manufacturers instructions and enterprise standards ( ) ( )
3. I know how to assemble and disassemble equipment in a

safe manner ( ) ( )
4. I understand the importance of storing equipment safely ( ) ( )
Checklist 2 Yes No
1. Environmentally safe chemicals are selected and used for

proper cleaning and sanitising of kitchen equipment ( ) ( )
2. Equipment are cleaned and sanitised according to

manufacturers instructions and enterprise standards ( ) ( )
3. Equipment are assembled and disassembled in a safe

manner ( ) ( )
4. Equipment are stored safely ( ) ( )

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ELEMENT 2: CLEAN AND SANITISE PREMISES
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary knowledge,
skills and attitudes to clean and sanitize premises. Your learning facilitator is there to assist you
through the different activities, so that upon completion you should be able to:
1. Develop and follow cleaning schedules

2. Use chemicals and equipment correctly and safely to clean/sanitise walls, floors, shelves
and other surfaces
3. Clean/sanitise walls, floors, shelves and working surfaces without causing damage
4. Develop and follow first aid procedures in the event of any chemical accident
DEVELOP AND FOLLOW CLEANING SCHEDULES
A cleaning schedule - is a documented plan listing

the different equipment in your facility, the cleaning
tasks required for each and when they should be
carried out.
Cleaning frequencies - may indicate immediately, at
the end of each shift, after use, daily, weekly,
monthly or quarterly.
Cleaning schedules may be in the form of a Master

cleaning schedule and/or Daily, Weekly, Monthly.
All employees in the hospitality industry have a responsibility to their employers to help to clean
and maintain the premises.
Cleaning schedules are necessary to organize and assign responsibility to tasks, which help to
control workplace hygiene. You may not always be required to develop schedules but you must
follow them when they are in place.
If you have not gotten an opportunity to view/use/develop a schedule, an example of a Master

Schedule and a Daily Cleaning Schedule are provided for you to use as a guide only. Be sure to
gather other samples and ensure that the necessary information is included, when you develop
one for your facility.

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FACILITY
Master Cleaning Schedule
Equipment/Area Cleaning Task Frequency

Deep Fryer Clean outside surface At the end of each shift
Clean and filter grease At the end of each shift
Boil out fryers Weekly
Food mixers, slicers and Disassemble, clean and After each use and between
processors sanitize equipment parts, product change
surfaces and work tables
Ice machine Clean doors, gaskets and Daily at closing
outside surfaces
Drain ice, clean and sanitize Monthly
interior surfaces
Flush ice making machine Monthly
Microwave Clean spills Immediately
Clean and sanitize interior At the end of each shift
surface
Disassemble, clean and Daily at closing
sanitize fan shield and tray
Reach-in-refrigerators Clean spills Immediately
Clean doors, gaskets and Daily at closing
outside surfaces
Empty, clean and sanitize Weekly
Defrost and clean freezers Monthly
Sinks Clean and sanitize sink At the end of each use
interior
Clean outside surface Daily at closing
Clean legs and support Weekly
Walls Clean slashes in preparation Daily at closing
and cooking area
Wash non-food contact areas Monthly
Drains Clean meshes Daily at closing
Flush and scour Weekly
Ceiling Remove cobwebs Quarterly
Table 4 Master Cleaning Schedule

Source: Fundamentals of Food Safety and Sanitation Food Safety Fundamentals

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FACILITY
Daily Cleaning Report
Week beginning on: _______________ (dd/mm/yy)
Sign under each day if tasks are completed

Cleaning Task M T W T F
Clean and filter grease in deep fryer and clean outside
surface
Dissemble, clean and sanitize mixers, slicers,
processors, equipment parts and work tables
Clean doors, gaskets and outside surface of ice-machine
Clean and sanitise interior surface of microwave
Supervisors Verification: _________________ Date Verified: ________________(dd/mm/yy)
Fig 1 Daily Cleaning Report

Source: Fundamentals of Food Safety and Sanitation Food Safety Fundamentals
ACTIVITY
Discuss with your learning facilitator/classmates:
Many companies have excellent procedures but sometimes they are

not followed. What strategies would you recommend to ensure that
policies regarding the observation of cleaning schedules are strictly
followed?
Using the guidelines given in table 4, work in a team of three to

develop a Master Cleaning Schedule for your facility. From this
schedule, create separate schedules for daily cleaning, weekly
cleaning and monthly cleaning. Present the schedules to your
Supervisor or Learning Facilitator for review and possible inclusion
in the enterprises Standard Operating Procedures.

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USE CHEMICALS AND EQUIPMENT SAFELY
Go back to Element One and review the types of chemicals that are used in the hospitality
industry. Note the precautions and use as they also apply when cleaning/sanitising walls, floors,
shelves and work surfaces. By extension, equipment used to clean/sanitize the premises, must
also be used correctly and safely.
Again, be sure to use chemicals and equipment according to the:
Procedures established by your facility

Manufacturers instructions
Where applicable, your equipment manuals/standard operating procedures will guide you in the
proper procedures for correct and safe application of chemicals.
REMINDER: If chemicals are dangerous, then you would have already been aware of this
from the MSDS and would have taken the necessary precaution.
Cleaning equipment may include:
Mops
Mop buckets
Brooms
Nylon brushes
Hoses
Sponges
Mechanical scrubbers
Spray bottles
Spray or foam guns
Wet and dry vacuums
Air guns
Automatic sanitizer dispensers

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Here are some cleaning tips that you can follow:
Use disposable cleaning cloths

Use one cloth for cleaning and a new cloth for disinfecting surfaces
Use separate coloured cloths in high risk areas
Use a new set of cloths for each equipment
Clean and sanitise high touch areas such as taps, faucets, door and drawer handles, door
latches, telephones and pens
NOTE: Scouring cloths, scrubbing brushes, dishcloths, mops and dusters should be washed,
sanitised and dried after use each day; clean gear helps to prevent the multiplication and
spread of microorganisms.
CHECKPOINT
What chemicals are used to clean/sanitise walls, floors, shelves

and work surfaces?
What are the guidelines for safe use of chemicals at your facility
or a facility of choice?
What are the dangers involved with poor handling of chemicals
and cleaning equipment?
What practices would you recommend be implemented and/or
observed at your facility to prevent/minimize injury when using
equipment and chemicals to clean the premises?
ACTIVITY
Demonstrate to your colleagues and facilitator, how to safely use the

proper equipment and chemical to clean an area of your choice (wall,
floor, counter or shelves).
Identify an area that you will clean/sanitise

Select the equipment and chemical/s to be used
Apply the necessary Personal Protective Equipment
Ask your audience to critique your effort and make
suggestions where necessary

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CLEAN/SANITISE WITHOUT CAUSING DAMAGE
You should select chemicals and cleaning equipment according to the given cleaning tasks to
clean/sanitise without causing damage. Some potential damage to surfaces and their prevention
are outlined below:
Surface Potential Damage Prevention

Steel Scratching of surface Do not use steel wool
Use chemical at required
concentration
Iron Rusting Clean with detergent only when

necessary
Coat with oil
Avoid scratching surface
Aluminum Scratching and pitting of Use a light abrasive

surface Do not use strong alkalis like
caustic soda
Wood Rotting Do not allow to stay wet. Wetting

also breeds bacteria.
Tiles Scratching of surface Avoid abrasive chemicals
Marble Pitting of surface Avoid spilling acid on surface

Wipe chemical spills immediately
Laminex Scratching of surface Avoid abrasive chemicals
Silver ware Scratching of surface Avoid abrasive chemicals
Table 5 Identifying surface area, possible damage and prevention
CHECKPOINT
With all the reminders to follow established standards and

manufacturers instruction, and assuming that you comply, how can
you cause damage when cleaning/sanitizing surfaces?

Version 1 LRDU Mar.
DEVELOP AND FOLLOW FIRST AID PROCEDURES
First Aid - The emergency care and treatment of a

sick or injured person before professional medical
services are obtained
Casualty A guest or employee who is injured in an

accident or who has fallen ill and in need of
emergency medical care
You have learnt how to select and use chemicals and equipment safely to clean/sanitise surfaces
without causing damage. On occasion, however, an accident may occur while handling a
chemical.
It is the responsibility of your employer to provide you and your colleagues with First Aid
procedures so that in the event of injury, help can be rendered quickly.
NOTE: Procedures should be accessible to staff and followed carefully.
Hazard Something (object)/

situation with the potential to
cause harm: a source of danger
Once you identify the objects or situations that are potentially dangerous, you should take the
necessary precautions to provide an environment that is safe. This will minimize or prevent
emergencies caused from accidents.
It was mentioned in both Element One and earlier in this element that you must adhere to
established standards and use the MSDS provided by the supplier when selecting, using and
storing chemicals/cleaning agents. This is important because chemicals are toxic substances
and may cause serious injury/damage if not properly handled.

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Improper use of chemicals may cause:
Nausea and vomiting

Burns to skin, clothing and work surfaces
Irritation to the eyes and skin
Intoxication
REMINDER Personal Protective Equipment should always be used when handling

chemicals!
In order to follow or develop first aid procedures, you must understand the purposes of First Aid,
which are to:
Save life
Prevent further injury
Minimize or prevent infection
Promote recovery
Understanding the primary objectives, or the ABCs of First Aid, is also important.
Therefore, first Aid procedures may include, but are not limited to:
Making initial assessment to determine the extent of the injury

Contacting emergency services
Applying first aid
Reporting/Documenting
You must appreciate the importance of maintaining hygiene for protection of self and the
casualty. Hand Washing is considered the single most effective means of protection.
You should always assume that blood and body fluids being handled are infectious.
Fig. 4: Illustration of (Step1) of Hand - Washing Procedure

Version 1 LRDU Mar.
Personal protective equipment (PPE) should be used when administering first aid, they include:
Gloves
Footwear
Protective clothing (e.g. gowns)
Facial mask
NOTE: The use of personal protective equipment will minimize or prevent infection and cross-
infection.
A first aid kit is a necessity in any facility! It may include:
Band aids (assorted sizes)

Bandages- crepe, roller, triangle
Gauze, cotton wool-swabs and pads
Cafenol or childrens aspirin
Savlon, Dettol, antiseptic ointment
Disposable gloves
Rubbing alcohol, smelling salt
Thermometer, scissors
Fig. 2.1: Some First Aid Items

Source: website: http://adam.about.com/encyclopedia (Retrieved 30/1/06)
Fig. 3: First Aid Items

Source: website: http://adam.about.com/encyclopedia (Retrieved 30/1/08)

Version 1 LRDU Mar.
CHECKPOINT
Why should employees participate in developing procedures

relating to Occupational Health and Safety?
How would the first aid procedure that you develop be
organized?
What would be an ideal location for the procedures to make the
information accessible to staff?
What are the ABCs of First Aid?
ACTIVITY
Develop a first aid procedure for one type of emergency - burn, cut,
shock or trauma due to a fall. Design a poster for your facility/class.
Ask your supervisor/learning facilitator to assess your work.
Food Safety Fundamentals. Pearson Custom Publishing. Pp. 246.
Dept. of the Navy; Bureau of Medicine & Surgery. NAEDIRA 13119 Standard First Aid
Course chap 1 Introduction at website:
http://www.vnh.org/StandardFirstAid/chapter1.html
Kozier, Barbara. Erb, Glenora & Olivieria, Rita (1995). Fundamentals of Nursing, J.B.
Lippincott
HEART Trust/NTA, (2006). LG -CSAHCA0032A Assist Care Recipient with
Medication, Element 1
HEART Trust/NTA, (2006). LG CSRCCS0032A Assist Children with Medication,
Elements 1and 2

Version 1 LRDU Mar.
Checklist 1 Yes No
1. I know how to develop and follow cleaning schedules ( ) ( )
2. I can explain how to use chemicals and equipment correctly

and safely to clean/sanitise walls, floors, shelves and other
surfaces ( ) ( )
3. I understand how to clean/sanitise walls, floors, shelves and

working surfaces without causing damage ( ) ( )
4. I can describe how to develop and follow first aid

procedures in the event of a chemical accident ( ) ( )
Checklist 2 Yes No
1. Cleaning schedules are developed and followed ( ) ( )
2. Chemicals and equipment are used correctly and safely to

clean/sanitise walls, floors, shelves and other surfaces ( ) ( )
3. Walls, floors, shelves and working surfaces are cleaned

without causing damage ( ) ( )
4. First aid procedures are developed and followed in the

event of a chemical accident ( ) ( )

Version 1 LRDU Mar.
ELEMENT 3: HANDLE WASTE AND LINEN
LEARNING OUTCOMES
As you go through this element you will acquire the necessary knowledge, skills and attitudes to
handle waste and linen. Your learning facilitator is there to assist you through the different
activities, so that upon completion you should be able to:
1. Sort and dispose of waste according to hygiene regulations and establishment practice
2. Sort and remove linen safely according to enterprise regulations
SORT AND DISPOSE OF WASTE/SORT AND REMOVE LINEN
It is important that you sort and dispose of waste according to hygiene regulations and
establishment practice and sort and remove linen safely according to enterprise regulations.
In food service establishments, a large amount of waste is generated daily. If not properly
controlled, this could result in the build up of bacteria and other food hazards, which could
contaminate food and the environment.
It is extremely important that you adhere to the procedures that govern environmental
hygiene!
The following areas of concern are checked and maintained regularly by Health Officers who are
empowered to enforce the following standards:
Rules governing cleaning and maintenance programmes, garbage removal and pest
control
Responsibilities of workers, including personal cleanliness
Rights of inspection
Rights to remove samples
NOTE: The impact of poor environmental hygiene is far reaching and not only results in the
spread of diseases and outbreak of epidemics, but ultimately business closure and loss of jobs!
General Powers of Environmental Health Officers under the various food acts, include:
Power of entry to any food business during hours of operation. It is an offence not to
render assistance or to obstruct an officer in his duties
Power to seize, detain or remove articles seized
Power to take photograph or audio or visual recordings
Power to obtain samples for analysis

Version 1 LRDU Mar.
Unless waste is properly handled and stored, it can quickly become a public health hazard.
Sort Waste
Sort waste into categories
- Wet or dry organic matter

- Glass
- Cans
- Paper
- Cardboard
Store waste in colour coded containers that are:
- Durable
- Fly-proof
- Rodent -proof
- Non-leaking
- Non-liquid absorbing
- Easily cleaned
- Have tight-fitting lids or covers
Keep containers in good repair, clean and sanitized
REMINDER: Always wear protective clothing such as gloves, goggles, facial masks, overalls
and proper shoes.
Your facility should have a proper and approved sewage handling and treatment system to
manage waste water. Fitting your drains with filter meshes should help to trap some solids to
prevent them from increasing the load on sewage plants. Do not pour used oil in drains. These
can be placed in drums and recycled into soaps and detergents.
Waste Disposal
Remember that most hospitality establishments, including yours, should have policies and
procedures for each department. These policies make your job, as a hospitality worker easier to
do, because they set the standard for you to follow.
You already know from experience that organic waste encourages the growth of
microorganisms, it emits an unpleasant odour and it attracts pests.

Version 1 LRDU Mar.
You must:
Dispose of waste regularly and with more frequency in peak times

Wash your hands after handling waste
Line small containers with plastic liners, and replace each time that they are emptied
Report any signs of pest activity to your supervisor
Containers should be placed inside the facility for short term holding and in the yard for
scheduled collection and removal from the facility. Be sure that containers held in the yard are
not regarded as a public health hazard.
REMINDER: Be sure to clean up spills immediately and do not leave garbage container/s
open to attract pests.
SORT AND REMOVE LINEN
It is recommended that you use a designated area where all linen is stored at the end of service.
Linen may include tablecloths, tea towels, napkins and uniforms. You should:
Place soiled linens into separate laundry bags to prevent cross-contamination

Linen contaminated with pesticides, solvents and organic material must be handled
carefully
Always read the directions on the product label regarding the handling of pesticide-
contaminated clothing and solvent-covered clothing and rags
Never store contaminated clothing or rags indoors because they can spontaneously start a
fire
Wash soiled linen in hot water
Replace soiled linen
Store all clean linen in a sanitary manner on smooth, non-absorbent, cleanable surfaces
located above the floor
In addition, linen should be sorted based on cleaning requirement e.g. those that require dry
cleaning versus those requiring machine wash.
TIP: Be sure to wear a glove during this process to avoid exposure to hazards, such as blood.
If you identify linen with blood, stack them separately for washing and sterilization.
Keep a record of all linen removed for cleaning to ensure accountability and to identify losses if
any. Note any damage on the linen and separate them before they leave the facility.

Version 1 LRDU Mar.
Benefit of this activity is to:
Enable you to differentiate damages caused by the Cleaning Service Provider

Recover loses
Arrange for repairs
Discard and replace linen
CHECKPOINT
What are some examples of organic soils/contaminants

encountered in your area of work?
How do you handle and store soiled/contaminated items?
What food safety risks are your present waste disposal practices
posing at your facility?
What are composts and state how waste at your facility can be
minimized/reused?
Why should you sort linen before they are removed?
ACTIVITY
Making composts is a good way of utilizing and recycling organic

waste from the kitchen.
Get permission from your supervisor to construct a compost heap at

your facility. Work with a team consisting of three persons and
utilize your organic waste such as banana peels, yam skins, strained
fruit pulp and any other that you can find. Document how the heap
was prepared, time taken for organic breakdown to occur and your
observations at the point of readiness. Discuss the benefits of this
activity with your supervisor/learning facilitator.
Obtain and review a copy of your enterprises linen handling policy

and practices to address the following:
Scenario:
A client, who is known to be HIV positive, is badly cut from injuries

received from a fall in your restaurant. In the process, a piece of linen
is contaminated by his blood. Explain to your learning
facilitator/supervisor what would be your course of action according
to the established procedure.
What recommendations, if any, would you make to improve your

current practices?

Version 1 LRDU Mar.
Food Safety Fundamentals. Pearson Custom Publishing. Pp. 229-239.
Maintaining Clean Premises; Handling Linen. Retrieved October 19, 2007 from
http://toolboxes.flexiblelearning.net.au/demosites/series4/409/units/bka04b.html.
Checklist 1 Yes No
1. I know how to sort and dispose of waste according to
hygiene regulations and established practice ( ) ( )
2. I can explain how to sort linen and safely remove according
to enterprise regulations ( ) ( )
Checklist 2 Yes No
1. Waste is sorted and disposed according to hygiene
regulations and established practice ( ) ( )
2. Linen is sorted and safely removed according to enterprise
regulations ( ) ( )

Version 1 LRDU Mar.
Learning Management Services Department

Learning Resources Development Unit
Learner Guide Feedback Form
Your feedback on the Learner Guides is important to us. Please complete the
form below to indicate areas for review as you see necessary. For each
component tick [ ] the appropriate column.
Learner Guide Title:
Learner Guide Code:
LEARNER GUIDE INVESTIGATION

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[ ] Activities [ ] [ ] [ ]
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[ ] Learner [ ] Instructor Institution: _______
Telephone #: E-mail:
Please cut along the dotted line and submit to:
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LG-THHCFP0251A CLEAN AND MAINTAIN PREMISES

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

*** 2008 ***

Copyright 2008 HEART Trust/NTA.

Element 1: Clean, sanitise and store equipment ........................................................................8

Self-Assessement Checklist ...............................................................................................18

Element 2: Clean and sanitise premises....................................................................................19

Element 3: Handle waste and linen ...........................................................................................30

Copyright 2008 HEART Trust/NTA.

This Competency Unit

Element 1: Clean, sanitise and store equipment

Element 2: Clean and sanitise premises

Element 3: Handle waste and linen

Copyright 2008 HEART Trust/NTA. 1

Before you start

Before you start this Learner Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner Guide (see below)

Planning your learning programme

Copyright 2008 HEART Trust/NTA. 2

Element 1 Clean, sanitize and store equipment Yes No

1. I can select and use environmentally friendly chemicals for

2. I can use clean and/or sanitise equipment according to

3. I can assemble and disassemble equipment in a safe manner ( ) ( )

4. I can store equipment safely and correctly in the correct

Element 2 Clean and sanitize premises Yes No

1. I can develop and/or follow cleaning schedules ( ) ( )

2. I can use chemicals and equipment correctly and safely to

3. I can clean and/or sanitise walls, floors, shelves and working

4. I can develop and/or follow first aid procedures in the event

Element 3 Handle waste and linen Yes No

1. I can sort and dispose of waste according to hygiene

2. I can sort and remove linen safely according to enterprise

Copyright 2008 HEART Trust/NTA. 3

How did you do?

How to use this Learner Guide

We suggest that you:

Go through the sections/elements as they are presented (starting at Section 1)

Copyright 2008 HEART Trust/NTA. 4

Complete Assessment Exercise

Complete the self-assessment checklist at the end of each section or element

Copyright 2008 HEART Trust/NTA. 5

Using the Computer and Other Resources

These employability skills may include your ability to:

Collect, analyze and organize information

Copyright 2008 HEART Trust/NTA. 6

Copyright 2008 HEART Trust/NTA. 7

ELEMENT 1: CLEAN, SANITISE AND STORE EQUIPMENT

SELECT AND USE CHEMICALS

Cleaning - is a process of removing dirt, soils and deposits from surfaces

Approve - means acceptable to the

Copyright 2008 HEART Trust/NTA. 8

Points to consider before selecting chemical

Copyright 2008 HEART Trust/NTA. 9

Advantages and Disadvantages of Different Types of Detergents

Copyright 2008 HEART Trust/NTA. 10

Advantages and Disadvantage of Selected Chemical Sanitizers

What important information does the Material Safety Data Sheet

Copyright 2008 HEART Trust/NTA. 11

Getting to know your chemicals:

Detergent Product Active Recommended Recommended Name of MSDS

Table 3 Getting to Know your Chemicals

* 2008 *

Supervisors Verification: _ Date Verified: (dd/mm/yy)