LO 3 CLEAN PREMISES

Information sheet No.6___________________________LO3___

SANITATION IN HOUSEKEPING
The health and safety of guest and house occupants is a moral responsibility of
any hospitality establishment. It is therefore necessary that cleanliness and sanitation
be consistently maintained to protect guest and occupants from bacterial contamination
that can cause illness and disease. Any outbreak of food poisoning or other diseases
that emanate from unhygienic condition in a hotel can mean an irreparable damage to
the reputation of the company, a loss of patronage. There is also a risk of government
license if the hotel is sued for damages. Dirty surroundings, equipment, and untidy
personnel are certainly a bad advertisement to any eatery, hotel, lodging, house or any
hospitality establishment.

WHAT IS SANITATION?
Sanitation refers to the maintenance of healthy and hygienic conditions that is
free from disease-causing organisms.
What appears to be clean may not always be sanitary. CLEAN means from
visible soil or dirt while SANITARY means free from disease-causing organism and
other harmful contaminants which are often not visible to the eyes. One can find linen
that is without a spot, a glass that sprinkles and a sink that is wiped-clear of dirt. But
these objects, although clean on the surface, can in fact harbor invisible disease agents
or harmful chemicals. On the other hand, a machine washed glass may have visible
watermark. They may not sparkle on the surface, but they are free of disease agents
and are therefore SANITARY if they have been sanitized.

WHAT ARE MICROORGANISMS AND HOW DO THEY MULTIPLY?

The word microorganism is coined from the Greek word micro (meaning small)
and organism (meaning living beings). Microorganisms are tiny, living and active beings
that rapidly multiply in numbers. These minute forms of life can only be seen with the
aid of a microscope. They are live, take in nourishments, discharge waste and
reproduce rapidly if given the right conditions. The cell enlarges and then divides into
two. Each of the two bacteria may divide into more cells and so on. The multiplication
process may occur several times in an hour, resulting to tremendous increase of
bacteria, up to billions, if not controlled.
Micro-organisms can live anywhere a human being can. They can be found in
abundance in or on nearly every particle of life on earth. They survive in hotter or colder
temperatures and wider range of atmospheric conditions than do human. Generally
speaking, they thrive in a warm, moist, environment that is neutral or slightly acidic.
They multiply slowly at lower temperature but freezing does not kill them. It only inhibits
their growth. High temperature (heat) could kill most bacteria but some would even
survive an hour of boiling.
The growth of bacteria is also inhibited in very acidic media. That is why vinegar
and citrus fruits are virtually never vehicles for disease causing bacteria. Many foods
like meats are very favorable for the growth of bacteria.
When a house or building is not properly maintained in terms of housekeeping, it
invites microorganisms or bacteria as well as pests and provides conditions for them to
multiply rapidly. When this happens, occupants become susceptible to various forms of
illnesses and disease like H-fever, typhoid fever, malaria, and other fatal ailments.
 Bacteria breeds in unsanitary, moist and slightly acidic environment like:
 dirty surroundings
 wet, un-disposed and uncovered garbage
 stagnant and dirty water
 crowded places like storerooms that are dirty
 un-disposed, uncovered left-over foods
 dirty and un-sanitized containers, pans ad utensils.

PREVENTION OF BACTERIAL CONTAMINATION

To prevent the entry and proliferation of bacteria in a house or building, unsanitary
conditions must be eliminated by way of:
 Keeping all parts of the house clean and free of dirt. Cleanliness ad order must
be seen in all corners, surfaces, under the fixtures, baseboards and furniture, in
the ceilings and drawers, bathrooms, kitchen, grounds, lounges and bedrooms.
 Stagnant water in cans, pails, and drums (if one is used) should always be
covered so that it is does not become a breeding place for mosquitoes. Insects
are carriers of disease causing micro-organisms.
 Moist food and food leftovers must be wrapped in plastic before they are thrown
into garbage cans.

Information sheet No.7__________________________LO1___

1. Select and set-up equipment and materials

General rules in the Use of Cleaning Equipment

 1. Check electrical appliances and equipment before use. Check if there are frayed
wires. Loose plugs and connections. Never use any appliance that is defective.
2. Handle equipment with care and make sure it does not bump on hard surfaces.
3. Clean and store equipment in their custodial room immediately after use.
4. Empty dust bags of dry vacuum cleaners before they overload and after each
use.
5. Follow manufacturer’s operation instruction.
6. Schedule a regular check-up of equipment to prevent serious breakdown.
7. To avoid electric shock or short circuit, do not expose equipment to rain or water.
Store them indoors to protect them from getting wet. Electrical equipment should
never be used in wet surfaces.

Cleaning Standard

Window cleaning
1. Prepare cleaning solution
2. Prepare all needed supplies and materials.
3. Wash frames and windows
4. Clean outside part of the window
5. Wipe-dry the window frame using a cleaning towel
6. Dry clean
7. Polish the glass.

Glass Cleaning
1. Spray squeegee-oof miracle window cleaner unto glass. Apply liberally.
2. For high reach areas, apply solution directly unto the scrubber.
3. Do clean up stroke.
4. For hard to reach jobs use the R-E-A-C-H extension pole.
5. Replace the scrubber with squeegee and pull the squeegee down vertically as
shown. Wipe the blade after each pull.
6. Machine wash scrubber before the first use. Do not wash windows in direct
sunlight.
7. Use a dry. Lint- free cloth to wipe squeegee blade between strokes and to wipe
edges of windows.

Brass Cleaning and Polishing

1. Prepare all needed materials
2. Apply metal polish to metal fixtures.
3. Rub the polish into the metal surfaces.
4. Prepare the cleaning solution.
5. Rinse the surface
6. Dry the rinse metal surface.
Kitchen cleaning
1. Check ceiling and walls for cobweb and remove them.
2. Clean all parts of the kitchen equipment and appliances from top, sides and the
front.
3. Dust and clean the range hood.
4. Clean backsplash and countertops. Scour rings.
5. Clean the outside of all cabinets
6. Dust and clean mirrors and picture frames and baseboards.
7. Dust the doors, windows, frames and baseboards.
8. Empty all waste baskets then wash them with soap and water.
9. Reline the waste receptacles with plastic liners.
10. Dust and clean the fan and air conditioner vents as well as light fixtures.

Cleaning the living room

1. Remove cobwebs on the ceiling and corners.
2. Dust the doors and window frames as well as baseboards.
3. Dust and clean mirrors with glass cleaner.
4. Dust lamp and shades.
5. Empty all ashtrays and wash them with soap and water. Then wipe dry.
6. Wipe and polish all furniture. Use wood polish if any.
7. Dust the fan and air conditioner vents as well as light fixtures.
8. Sweep or damp mop the floor, vacuum the carpet.
9. Shampoo carpet if they are heavily soiled.

Dining Room Cleaning

1. Remove cobweb on the ceiling and corners.
2. Dust the door, window frames and baseboards.
3. Empty and wash ashtray –clean the ash trays.
4. Dust and polish mirrors and pictures preferably using cleaners.
5. Clean and polish all furniture.
6. Dust and air conditioner vents as well as light fixtures
7. Sweep and damp mop the floor or vacuum (if carpeted)
Cleaning Stairs, Hallways and Foyers
1. Dust door/window frames/baseboards
2. Dust/clean mirrors/pictures.
3. Dust lamp shades.
4. Clean/polish furniture.
5. Dust fan/air conditioner vents/light fixtures
6. Empty /wash/ reline waste baskets
7. Clean front door inside /out
8. Sweep/damp mop floor or vacuum carpet

Cleaning offices
1. Remove cobweb from ceiling and walls.
2. Dust doors, window frames/baseboards.
3. Dust and clean all mirrors and pictures.
4. Empty, dispose trash and wash/reline waste baskets.
5. Empty and clean ashtrays.
6. Dust lampshades.
7. Clean and polish all furniture.
8. Dust and polish all furniture and equipment.
9. Dust fan and air conditioner vents/light fixtures.
10. Sweep or damp mop the floor or vacuum if carpeted.
11. Remove plants, and water them
12. Do not open drawers.
Bathroom Cleaning
1. Remove all soiled towels and hand towels
2. Start cleaning the tiles, shower, down to bathrub.
3. Clean and sanitize the toilet bowl.
4. Scrub the faucet, lavatory sink, stopper, floor tiles and shower curtains.
5. Clean the bathroom wall
6. Clean the mirror
7. Wash the drinking glasses
8. Clean the shelves and cabinet
9. Polish all chrome fixtures
10. Clean the lavatory stopper then rinse it with water.
11. Rinse the lavatory sink
12. Dry and polish the faucet knobs.

Cleaning the bathroom Wall

1. Wet the surface
2. Apply all purpose cleaner
3. Rinse the surfacing
4. Dry and polish the surfaces
Cleaning the Toilet Bowl
1. Flush the toilet bowl.
2. Pour the toilet bowl cleaner
3. Leave the toilet bowl cleaner to soak (at least 2 minutes)
4. Clean the toilet bowl
5. Flush it again
6. Clean the toilet seat and cover
7. Clean the outside part of the bowl
8. Dry and polish the bowl
9. Close the toilet bowl cover

Spot Removal on furniture

1. Any food containing milk that spills on furniture surfaces should be wipe
immediately.
2. Be careful not to spill perfumes, medicines, beverages or other liquids containing
alcohol to the furniture.
3. Spot cause by water marks or rings on furniture surface can be treated with a
non-linty cloth moistened with coconut oil.
4. To remove candle drippings and marks left on the furniture, harden the dripped
candle wax by holding an ice cube on it a few seconds.
5. To remove oil stains caused by butter, salad dressing, cream etc., place a white
blotter soaked in lighter fluid over the spot and let it dry.
6. If acid marks appear due to spilled, fruit juices or spots from alcohol, it is
advisable to sand the area gently with fine sandpaper.
7. After the stains have been removed, protect the furniture, especially marble by
applying furniture wax. The wax will also bring back the shine to the furniture.
 Information Sheet No.8 _________________________LO3___

Clean and dry wet areas

General Rules in the Use of Cleaning Equipment:

1. Check electrical appliances and equipment before use. Check if there are frayed
wires, loose plugs and connections. Never use any appliance that is defective.
2. Handle equipment with care and make sure it neither does nor dump on a hard
surfaces.
3. Clean and store equipment in their custodial room immediately after use.
4. Empty dust bags of dry vacuum cleaners before they overload and after each
use.
5. Follow manicures operating instruction.
6. Schedule a regular check-up of equipment to prevent serious breakdown.
7. To avoid electric shock or short circuit, do not expose equipment to rain or water.
Store them indoors to protect them from getting wet. Electrical equipment should
never be use in wet surface

Cleaning Standards

Tasks Standards (Expected Results)

1. Sweeping  All swept floors do not dust streaks on show marks

where dirt is picked.
 No dirt lifts on corners behind under carpets or
furniture.
2. Mopping  Water is used sparingly. Cleaning solutions are
rinsed quickly and the
floor is dried at once.

3. Floor Cleaning  Swept or vacuum, carpet is shampooed as necessary.

 Cemented or vinyl floor is scrubbed or polished.
 Floors are free of obstructions.
 All floors after through stripping/scrubbing are applied
with a thin smooth and even finish.
4. Floor Finishing  Floor finishes are not allowed to build up in corners,
baseboards or underneath furniture.
 Stripping and removal of old floor finish is done
whenever necessary to avoid yellowing and built up in
corners, baseboards or under furniture.
5. Vacuum  All carpeted areas/upholsteries are kept clean, free of
dust.
 All spots are removed upon discovery.