HOUSEKEEPING

1.2 INTRODUCTION TO ACCOMMODATION OPERATIONS

Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
a) Define terms
b) List the components of the accommodation department
c) Describe the organizational structures of accommodation establishments
d) Explain the duties of the various accommodation staff
e) State the attributes of accommodation staff

UNIT TASKS
Introduction
In any residential establishment, be it hotel, hostel or hospital, the basic requirements of the guest
are food, drink and accommodation; accommodation being the space and facilities needed for
sleeping and / or living On arrival the guest enters the reception area and gains an impression of
the establishment from what can be seen, mainly from the appearance that it represents. On
reaching the room, the guest explores the surroundings more closely; he or she takes a closer
look at the décor, the furnishings and furniture, especially the bed, and the cleanliness and
comfort of the surroundings. By this time the guest is able to judge the standards of the
establishment if they are meeting with the requirements and if they are providing satisfaction.
The basic service provided should be a good rest in clean, comfortable and safe surroundings. In
a hotel the letting of accommodation earns most money and the satisfaction of the guest is of
prime importance. Accommodation services are therefore essential in all types of establishments,
whether hotels, clubs, hospitals or hostels etc., in order that there shall be comfort, cleanliness
and service, and all these should be the concern of every member of the establishment.

a Definition of terms
1. Housekeeping: Housekeeping may be defined as the provision of a clean, comfortable and
safe environment.
2. Accommodation: Accommodation refers to premises other than a domestic dwelling whereby
shelter, food, beverages and other facilities are provided to guests for use.
3. Accommodation Management
It involves planning, organizing, controlling, coordinating, identifying, and controlling all the
resources housekeeping department.
4. Operation – A manner of function or a process
5. Laundry - Laundry is a place where clothes and linens are washed or dry cleaned, and ironed/
Laundry is the action or process of washing clothes and linens/ Laundry is used to refer to
clothes, sheets, and towels that are about to be washed, are being washed, or have just been
washed/ A laundry or a laundry room is a room in a house, hotel, or institution where clothes,
sheets, and towels are washed
6. Front office – It is a room for welcoming, registering, directing, consulting, checking in and
out the guests/ visitors

Classification and Organization

Hospitality organizations are either classified as commercial or welfare establishments (Branson
& Lennox, 2006). The commercial establishments are those that make profit, and they involve;
hotels of various kinds, motels, town and country clubs, boarding houses and holiday camps
among others. The welfare establishments satisfy social needs and they include; university halls
of residence, hospitals, hostels, prisons, armed forces bases, and homes of various kinds. In many
of these establishments the housekeeper would have one or more assistants working under her or
him. The assistants will supervise those undertaking actual cleaning and carry out work
delegated to them by the housekeeper. These assistants, or supervisory staff, may be given
different titles in establishments, as may the operatives.

Unit Task 2: Listing the Components of the accommodation department

The housekeeping department is clubbed/associated (joining together for some common purpose)
under the accommodation division
There are essentially 2 major divisions ie accommodation and food & beverage. Both r supported
by staff department eg HR dpt, sales & marketing, security etc
ACCOMMODATION DIVISION/COMPONENTS
b) Components of accommodation
In an establishment there are three components particularly concerned with accommodation
1. The front office department, whose staff sell and allocate the accommodation;
2. The housekeeping department, whose staff plan provide and service the accommodation;
3. The maintenance department, whose staff provides adequate hot and cold water,
sanitation, heating, lighting and ventilation as well as maintaining and repairing
individual articles and areas within the accommodation operation.

FRONT OFFICE FUNCTIONS

1) To reserve rooms
2) To register guests into the hotel
3) To provide information to guests during their stay.
4) To maintain their master bills.
5) To sell rooms to achieve budgeted revenue targets.

HOUSE KEEPING
This department is responsible for cleanliness, maintenance and aesthetic standard of the hotel its
functions are
1) To clean guest room for sale.
2) To clean public areas.
3) To maintain and provide laundered employee uniform.
4) To maintain and provide laundered guest rooms and restaurant linen.
5) To decorate the hotel with fresh and dried flowered arrangement.
6) To maintain the landscape and garden.
7) To administer the lost and found document.

ENGINEERING & MAINTENANCE

Is responsible for the following services.
- Air conditioning
- Boilers for providing hot water for guest rooms, kitchen &laundries
- Lighting including use of solar energy n biogas
- Mechanical works including maintenance of mechanical equipment
- Electrical work including managing the electricity sub station
-Carpentry
-Pluming
-Fire fighting system etc

NB; Hotels and Motels are organized into departments or Divisions. Each department or division
is responsible for a particular operational function or functions. Most large properties have a
room division which included several departments such as the front office, laundry and
housekeeping. These are known as revenue –generating centers. Others are considered to be
support centers. The executive in charge of the room division is the Rooms Division Director
who in some properties may be called Residence Manager, Executive manager, or Senior
Manager. The room Division Director reports directly to the General Manger. As a part of the
executive committee, the Room Division Director takes an active part in policy-making decision
related to operations.
Identification of Accommodation areas
 Guestrooms / Floors:
Room attendants and floor supervisors are responsible for the cleanliness maintenance and
security of guestrooms and surrounding areas.
 Public Areas:
a) Front of the building areas. (E.g. swimming pools, parking area, club, food service area
etc.
 b) Back of the building areas.(E.g. Staff canteen, service elevator, locker rooms,
administrative canteen, laundry, linen rooms, basement, store except kitchen which is
cleaned by the kitchen stewards)
c) Linen and Uniform rooms:
d) The housekeeping department is responsible for its functioning for the repairs and
renewal of linen and for maintenance of proper inventory and stock records of all linen
items. Linen includes room
e) Linen, food service linen, soft furnishings, uniforms, bed and bath linen.
f) Laundry: OPL (On Premises Laundry):
g) If the laundry is on premises then the guest laundry from the rooms is directly collected
and delivered by the laundry ballet. However all hotel linen is first collected in the linen
room and then sent to the laundry for washing. OPL (off premises laundry) is the laundry
of both the guest and linen which is done by the external laundry. All the linen including
the guest laundry is collected in the linen room from it is sent to the external laundry for
washing. The washed linen including the guest laundry is collected at the linen from
where it is sent to the guest rooms and other service points.
h) Sanitary areas

Unit Task 3: Organizational Structures for various accommodation establishments

Duties of the Various Accommodation Staff

1. The Head Housekeeper

i. Cooperation with other departments, and this could entail accepting and backing the
resolutions made by other departments that would affect the housekeeping department.
ii. They carry out management tasks in the establishment and they include; engagement,
dismissal, welfare of the staff, deployment, supervision, control and training of staff.
iii. They perform administration tasks in the establishment and they include; compilation of duty
rostas, holiday lists and wage sheets.
iv. Checking the cleanliness of areas for which they are responsible
v. Completion and / or checking of room occupancy lists
vi. Dealing with guests’ complaints and requests
vii. Reporting and checking of all maintenance work
viii. Control and supervision of the work of the linen room and possibly an in – house laundry
ix. Dealing with lost property
x. Control of all keys in the department
xi. Prevention of fire and other accidents in the department
xii. Care of the sick and the provision of first aid for the staff and guests
xiii. Ordering and control of the stores, equipment etc, in the department
xiv. She/he should be willing to advice on the interior design of the rooms, cleaning and
associated contracts, and pest control among others.

2. Assistant Housekeepers (Floor Housekeeper or Floor Supervisors)

She/he supervises the maids and carries out work delegated by the housekeeper. While the total
number will vary according to the type of hotel, a general rule is one assistant housekeeper for 50
rooms. Duties include: supervise and check the cleaning of the rooms; supervise the junior staff
and check their work. In addition, they have work delegated to them by the housekeeper such as:
keeping record books; compiling maids’ rosters and holiday lists; training of the maids on the
job; supervision of the stores and linen room; dispatch and receipt of the dry cleaning articles;
and floral arrangements.

3. Room Maids
They are responsible for servicing of the guests’ bedrooms, private sitting rooms and often
private bathrooms, and who are on call for the service to guests. A maid may be expected to
service 10 – 15 rooms in an 8 hour shift. They also do the following activities; a times, they
serve early morning teas, turning down (in the evening). The maids may experience problems
such as; day lets e.g. for business meetings, do not disturb notices on the doors, late risers, extra
departures, late departures, food in the rooms, advances made to her, requests from strangers for
the rooms to be opened.

4. Staff – maids
They clean the rooms of the living – in staff. The work is organized in a single shift, and these
staff may be part – time.

5. Cleaners
These are usually part – time and whose jobs are to clean offices, public rooms, bathrooms, and
ladies’ cloakrooms. However, there are some firms which undertake contract cleaning and some
hotels use this service, but the housekeeper still oversees the work. Cleaners are usually part –
time and their work varies according to the work they have to do. So hospitality facilities use
contract cleaners.

6. Linen Keeper
S/he supervises the work of the linen room and may have several linen maids to assist in
providing clean, presentable linen throughout the facility.

7. Cloakroom Attendant
They look after the ladies’ powder room more so during lunch and dinner periods, and attend to
the requirements of the guests, guard their belongings and keep the powder room neat and tidy.
Note that cloakrooms for men are looked after by porters belonging to the uniformed staff.

8. House – porters
Their work consists of the removal of rubbish, the shifting of furniture, heavy vacuum cleaning,
replenish cleaning stores according to house custom, clean brasses, e.g. stair rods, and
firefighting equipment, move furniture e.g. bed boards, spot clean and maybe shampoo carpets,
take linen to and from the floors, empty rubbish, help maids with the moving of heavy furniture
and the cleaning of high ledges and fitments, and take down and rehang curtains.

9. Valets
They usually work in first class hotels. Their work involve looking after the male guests;
sponging, pressing and doing minor repairs to clothes, cleaning shoes, parceling personal laundry
and dry cleaning, moving guests’ belongings when changes of rooms are necessary, unpacking
and packing for the guests. In many instances a valet is not fully employed with valeting a lone
and a valet – porter will combine the work of valet with less dirty jobs of the house – porter.

10. Florists
She/he may be on the housekeeping staff, but in some hotels the housekeeper or her assistants
may arrange the flowers and in others there may be contract arrangements.
.
e) Attributes of Accommodation staff
Attributes are qualities that make the housekeeper to carry out his or her duties smoothly in
relation to the guests and fellow staff.

i. An interest in people and tact in handling them

ii. A pleasant personality and the ability to converse with all types of people
iii. An ability to hide personal likes and dislikes, and to be thorough, fair and just
iv. Loyalty to the establishment and to the staff
 v. Strictness regarding punctuality and the keeping of necessary rules
vi. Critical powers of observation
vii. A sense of humour
viii. An adaptability and willingness to experiment with new ideas, use initiative and take
responsibility

The Aims of Housekeeper

 Achieve the maximum efficiency in the care and comfort of the guests and in the smooth
running of the department
 Establish a welcoming atmosphere and a courteous, reliable service from all staff of the
department
 Ensure high standards of cleanliness and general upkeep in all areas for which she is
responsible
 Train, control and supervise all staff attached to the department
 Establish a good working relationship with other departments
 Ensure that safety and security regulations are made known to all staff of the department
Keep the general manager or administrator informed of all matters requiring attraction

Suggested Teaching/Learning Resources

- Charts
- Text books

Evaluation questions
1.3 HYGIENE DURING OPERATIONS
1.3.1 Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
a) Define terms
b) State the importance of hygiene
c) State personal hygiene measures applicable during operations
d) State the environmental hygiene requirements during operations
e) Explain the role of the Public Health Act in hygiene
f) Identify common types of infections in house keeping
g) Discuss control measures to minimize infections

UNIT TASKS
Unit Task 1: Defining terms
 Hygiene
Hygiene refers to the set of practices associated with the preservation of health and healthy
living. OR It is the condition or practice conducive to maintaining health &preventing disease
especially through cleanliness.

 Infections
An infection is the detrimental colonization of a host organism by a foreign species. In an
infection, the infecting organism seeks to utilize the host's resources to multiply, usually at the
expense of the host.

Unit Task 2: Stating the Importance of Hygiene

Importance of Hygiene
 By being clean and tidy people can feel more confident esp in social situation
 Maintaining hygiene practices help to reduce the risk of ill health & there4 poor hygiene
can lead to poor health
 It eliminate some workplace hazards(obstacles that cause danger)& help get a job done
safely & properly
 Lack of hygiene contribute to accidents by hiding hazards that cause injuries & there4
hygiene minimizes accidents
 There is more effective use of space since everything is in order & no scattering of
equipment
 It improves morale because when one is working in a clean area one feel more safe &
there4 increase morale of work
 It improves productivity ie tools & materials will be easy to find because they r placed in
an orderly manner
 -It lowers workers exposure to hazardous substances eg dust which makes people
comfortable
  It increases sales by selling more rooms ie rooms are cleaned & customers feel more
comfortable in a clean environment thus they keep on coming back to the place because
of the services offered
 Help in maintaining a positive self image and a good reputation in the premise

Unit task 3: stating personal hygiene measures applicable during operations

Personal Hygiene
Personal hygiene involves those practices performed by an individual to care for ones
bodily health & well being thru cleanliness
It also involves practices that aim at improving the grooming & hygiene of a person
which help in maintaining a person’s physical presentation & general health.
Keeping a good standard of hygiene helps to prevent the development & spread of
infections, illness & bad odours

Maintaining Personal Hygiene Is Necessary For Many Reasons: Ie

-personal reason
-social reason
-health reason

Personal Reasons
-Body image influences self esteem(self respect) ,confidence,& motivation

Social Reasons
-Most people hate to be talked about especially in negative manner .By ensuring that our body is
clean n well presented we r more assured of projecting a positive body image that reflects our
personalities ie one is able to socialize with others since one is more comfortable to be with
others.

Health Reasons
Maintaining hygiene helps to reduce the risk of ill health

Personal hygiene and safety

Personal hygiene is the first step in the prevention of hygiene risks. Personal hygiene is about
being clean as a person – the employee or employer, paying extra attention to their physical
cleanliness and appearance to ensure that no harmful microorganisms (e.g. bacteria) or objects
(e.g. hair), can be transferred from them to their customers.

Grooming:
  Always wash hands and arms with soap and water after removing gloves and before
leaving the work area. Remove gloves before handling common items like phones,
instruments, door knobs, etc. Wash hands (including under fingernails) and up to
forearms vigorously and thoroughly with soap and warm water. Wash hands only in hand
sinks designated for that purpose.
 Do not inhale cleaning chemicals
 Arrive at work clean – clean hair, teeth brushed, and bathed with deodorant used daily

Proper Attire:
Wear appropriate clothing – clean uniform with sleeves and clean non-skid, close-toed work
shoes (or leather tennis shoes) that are comfortable for standing and working on floors that can
 be slippery.
 Wear apron on site, as appropriate
 Do not wear apron to and from work
 Take off apron before using the restroom
 Change apron if it becomes soiled or stained.

Hair Restraints and Jewelry

Wear a hair net or cap that completely covers all hair.
 Keep beards and moustaches neat and trimmed.
 Refrain from wearing jewelry, only a plain wedding ring is permitted
 No necklaces, bracelets, or dangling jewelry are permitted.
 No earrings or piercing that can be removed are permitted.

Smoking, eating, and gum chewing:

 Bandage any cut, abrasion, or burn that has broken the skin.
 Cover bandages on hands with gloves and finger cots as appropriate.
 Inform floor manager of all wounds.

Unit Task 4: Stating Environmental Hygiene requirements during Operations

Environmental Hygiene
Is a group of activities that aim to protect people from dangerous condition .These
conditions including unsanitary water supply, waste disposal food sources and temporary or
permanent housing structure.

Importance of Environmental Hygiene

 Help in maintaining good health by getting rid off bacteria’s that cause illness
 Help in maintaining a positive self image and a good reputation in society
 Help to identify potential sources of contamination within the premise
 sound Help in implementing ways to eradicate (get rid of) the danger present
 Public Health Act
It refers to the art and science of preventing disease, prolonging life and promoting health
thru the organized effort of society.
NB: It is not only the eradication (getting rid of) of particular diseases but also the health
and well being of people

Unit Task 5: Explaining the Role of the Public Health Act in hygiene

Role of Public Health and Safety Act

Workplace-Health-and-Safety/health-safety-legislation
A. It places a duty on all employers "to ensure, as far as is reasonably practicable, the health,
safety and welfare at work" of all their employees
1. Provide and maintain the plant (hospitality establishment) and systems and procedures of work
that are safe and without risks to health.
2. Make arrangements for ensuring safety and the absence of risks to health in connection with
the use, handling, storage and transport of articles and substances.
3. Provide for information, instruction, training and supervision as is necessary to ensurethe
safety and health at work of every person employed.
4. Maintain the workplace in a condition that is safe and without risks to health and provide and
maintain necessary means of access to and egress (outlet) from it that are safe and without risks
to health.
5. Provide and maintain a working environment for every person employed that is safe, without
risks to health, and adequate as regards facilities and arrangements for the employees’ welfare at
work.
6. Inform all employees of any risks from new technologies and imminent danger.
7. Ensure that every person employed participates in the application and review of safety and
health measures.
8. Carry out appropriate risk assessments in relation to the safety and health of employees and,
on the basis of these results, adopt preventive and protective measures to ensure that under all
conditions of their intended use, all chemicals, machinery, equipment, tools and process under
the control of the employer are safe and without risk to health and comply with the requirements
of safety and health provisions in this Act.
9. Send a copy of each risk assessment report to the area occupational safety and health officer.
10. Take immediate steps to stop any operation or activity where there is an imminent and
serious danger to safety and health and to evacuate all persons employed as appropriate.
11. Register their workplace unless such workplace is exempted from registration under this Act.

B. The Act also places obligations on employees while at the workplace

 1. Ensure their own safety and health and that of other persons who may be affected by their
acts or omissions at the workplace.
2. Co-operate with their employer or any other person in the discharge of any duty or
requirement imposed on the employer or that other person by this Act or any regulation
made hereunder.
3. At all times wear or use any protective equipment or clothing provided by the employer
for the purpose of preventing risks to their safety and health.
4. Comply with the safety and health procedures, requirements and instructions given by a
person having authority over them for their own or any other person’s safety.
5. Report to the supervisor any situation which they have reason to believe would present a
hazard and which they cannot correct.
6. Report to their supervisor any accident or injury that arises in the course of or in
connection with his/her work.
7. With regard to any duty or requirement imposed on their employer, to co-operate with the
employer or other relevant person to enable that duty or requirement to be performed.

Control of pests and rodents

Control of Pests
Pest control refers to the regulation or management of a species defined as a pest, usually
because it is perceived to be detrimental to a person's health, the ecology or the economy.

Pests are beneficial as well as a curse to mankind. Animals, bacteria and some insects are
beneficial to people in many ways, but the same time they can also be pests. Pests such as rats,
ants, cockroaches, mice and flies are common in houses and apartments. There should be an
effective pest control to prevent pests in multiplying themselves in houses, which include
effective pest management, pest control and pest prevention.

Pest Management
The best and most effective way for controlling pests is pest management which includes many
steps.

The first and most important step in Pest Control is to identify the pest problem. This includes
finding out exactly what you are up against. Some pests (bacteria, animals) are really helpful to
people, so it is very important to find out any harmful pests.

The second thing is to decide how much pest control is necessary. Only the family who live in
the affected area can judge how serious it is to take action.

The third thing is to choose an available option for pest control such as chemical pest control or
non-chemical pest control.
You can control pests by many means; some of the options available are:-
 Non Chemical pest control
 Chemical pest control
 Biological Methods

Non-chemical methods of pest control

The range of non-chemical options available may vary with the pest species, pest intensity or
severity, and effectiveness of the option. Several key non-chemical options that may help reduce
the amount of pesticides used in and around homes are listed below. However, it is important to
realize that for effective use of non-chemical methods, an understanding of pest biology,
ecology, and behaviour is essential. Such an understanding is not always required when using
synthetic pesticides.
 Exclusion: Any measure used to prevent entry of organisms indoors through openings in
the building structure, doors, windows, or on infested plant or food materials. Some
techniques include screening openings to prevent entry of flies, mosquitoes, and beetles;
caulking cracks and crevices to remove existing or potential harborages of pantry pests
and cockroaches; and sealing or repairing exterior openings to prevent entry of bats,
mice, bees, and wasps. Plants and food products must be carefully inspected for
infestations at the time of purchase and before they are brought indoors.
 Sanitation: Maintaining clean surroundings both outdoors and indoors removes potential
areas where pests can feed, breed, and hide. Sanitary measures include: disposing of
garbage on a weekly basis during warm weather to control filth flies and cockroaches;
discarding overripe fruits to control fruit flies and fungus beetles; removing bird nests as
these harbor dermestids, clothes moths, mites, and lice; and vacuuming to reduce
populations of fleas, carpet beetles, house dust mites, and several ground-dwelling insects
and insect relatives. It is also important to keep kitchen areas clean to reduce incidence of
pantry pests and cockroaches.
 Habitat modification: Includes any method used to eliminate or disrupt areas where
pests reside. For example, removing weeds and keeping well-mowed lawns reduces
incidence of crickets and ticks. Removing debris and fallen leaves near foundations
reduces bug and centipede populations. Wood or wooden piles, where carpenter ants,
ground beetles, and spiders seek harborage, must be stored away from structures.
Creating a vegetation-free barrier around the perimeter of the building will reduce
incidence of many ground-dwelling pests such as clover mites. The use of dehumidifiers
is recommended, especially in basements, to create and maintain a dry environment to
discourage incidence of sowbugs, centipedes, firebrats, and house dust mites.
 Temperature control: Artificially manipulating the temperature of substrates infested by
pests or areas where pests reside is an inexpensive nonchemical strategy. The time from
treatment to death of a pest and numbers of the pest killed, may vary with the pest stage,
temperature, and duration of exposure. Pantry pests, clothes moths, and carpet beetles can
be eliminated by subjecting infested foods, clothes, and carpets, respectively, to
 extremely hot or cold temperatures. In general, all developmental stages of pantry pests,
clothes moths, and carpet beetles can be killed within minutes to hours when exposed to
temperatures below 32° F and above 104° F.
 Mechanical control: A rolled newspaper or magazine and fly swatters are some tools
used for killing visible and less mobile or immobile pests. On infested plants, hand-
picking insects (e.g., hornworms) are a partially effective means of pest control. Infested
leaves must be excised from plants, bagged, and discarded.
 Traps: Traps are escape-proof devices that capture highly mobile and active pests. Live
traps can be used for rabbits, pocket gophers, and squirrels. Unbaited sticky traps such as
red spheres, resembling apples, are useful for trapping apple maggot adults. Colored
(yellow) sticky traps are effective in capturing whiteflies and aphids. Sticky traps can be
baited with commercial lures (pheromones and food attractants) to enhance trap catch.
For example, sticky traps baited with lures for pantry pests, wasps, and flies are
commercially available.

Traps are useful for early detection and continuous monitoring of infestations. They are not
effective in reducing populations unless the pest population is isolated or confined to a small
area. The chance of detecting the presence of pests in a given area is related to the number of
traps used. Therefore, when pests are present in very low numbers, it is advantageous to use
more than a few traps. Pests must be active or mobile to be captured in traps. Therefore, any
environmental variable (temperature, humidity, wind, light, or food) or biological factor (age,
sex, mating status, etc.) that influence pest activity, affects trap catch. Consequently, absence of
pests in traps does not imply that the pests are not present in the sampled area.

Chemical Pest Control

Another good solution for pest control is the use of chemical pesticides. It is not advisable in
and around the home and commercial premises, as it will affect people adversely. The major
drawback of this method is that the results of the chemical pesticides treatment are generally
temporary, therefore the need for repeated treatments. If used incorrectly, home-use pesticides
can be poisonous to humans. While you are using chemical pesticides for pest control, the most
important thing to remember is to take care in choosing the right pesticide product.

Biological Pest Control

Another effective way in controlling pests is using the biological method. This is the method of
using pest's natural enemies to control them. Spiders, centipedes, ground beetles and ants are
some of the beneficial bugs. This method is not harmful to people in any means and can be
implemented effectively.

Rodent Control
Rodents (rats and mice) live in the environment we create for them. They will eat almost any
foodstuff, which can include bird and pet foods, vegetables stored in outdoor sheds, peelings that
are added to open compost bins and household garbage that is not adequately secured.
It is a myth that rodents only exist in dirty environments, as all they require is a source of food,
water and a safe place to nest. Rodents usually live within 15.25 to 45.75 metres (50 to 150 feet)
or their food source. Nesting burrows are often found in areas not frequented by humans, such
as:
 In and around open compost bins (even if it only contains grass clippings). Compost bins
can be screened to help exclude rodents and if properly maintained should not be a
problem.
 In woodpiles.
 Under storage sheds and storage piles.
 In non-maintained yard areas.
 In refuse storage areas.
The most common methods of rodent control are through the use of traps and anticoagulant baits.

Traps: Rodents are wary of new things in their environment. Place traps against perimeter walls
(perpendicular) so that rodents will have to walk over top of the release mechanism. Baits that
work well include hot dog wieners or peanut butter. Make sure the baits are fresh. It can be
helpful to bait the trap without setting it until rodents are used to coming to it for food. After they
are coming to the trap you can set it with more confidence.

Baits: Anticoagulant baits can be toxic to humans and pets as well as rodents. They should
always be contained in a tamper-proof bait station. Poison baits should not be used indoors as
inaccessible decaying rodents can cause odour problems that are difficult to resolve.

If you find dead rodents in the yard, dispose of them as quickly as possible by picking them up
with a shovel and placing them in a transparent green bag. It can be set out with your regular
waste.

Rodent Control Responsibility

The responsibility for rodent control rests with the landowner. The pest control officer can assist
with property inspection and make recommendations for by-law enforcement if required.
Tenants are protected through minimum standards by-laws but are encouraged to cooperate with
their landlords by ensuring good housekeeping

Unit Task 6: Stating Common Infections in housekeeping

Common infections that could be spread by incorrect hygiene practices include:

Influenza (cold)
Influenza, commonly called "the flu," is an illness caused by RNA viruses that infect the
respiratory tract of many animals, birds, and humans. In most people, the infection results in the
person getting fever, cough, headache, and malaise (tired, no energy); some people also may
develop a sore throat, nausea, vomiting, and diarrhea. The majority of individuals have
symptoms for about one to two weeks and then recover with no problems. However, compared
with most other viral respiratory infections, such as the common cold, influenza (flu) infection
can cause a more severe illness with a mortality rate (death rate) of about 0.1% of people who
are infected with the virus.

What are flu symptoms?

Typical clinical features of influenza include:
 fever (usually 100 F-103 F in adults and often even higher in children),
 respiratory symptoms such as:
o cough,
o sore throat,
o runny or stuffy nose,
o headache,
o muscle aches, and
o Fatigue, sometimes extreme.

Rotavirus
Rotavirus is a virus that infects the bowels. It is the most common cause of severe diarrhoea
among infants and children throughout the world and causes the death of about 600,000 children
worldwide annually. The name rotavirus comes from the characteristic wheel-like appearance of
the virus when viewed by electron microscopy (the name rotavirus is derived from the Latin
rota, meaning "wheel").

The time period from initial infection to symptoms (incubation period) for rotavirus disease is
around two days. Symptoms of the disease include fever, vomiting, and watery diarrhea.
Abdominal pain may also occur, and infected children may have profuse watery diarrhea up to
several times per day. Symptoms generally persist for three to nine days. Immunity from
repeated infection is incomplete after a rotavirus infection, but repeated infections tend to be less
severe than the original infection.

Rotavirus infection can be associated with severe dehydration in infants and children. Severe
dehydration can lead to death in rare cases, so it is important to recognize and treat this
complication of rotavirus infection. In addition to the symptoms of rotavirus infection discussed
above, parents should be aware of the symptoms of dehydration that can occur with rotavirus
infection or with other serious conditions

How is rotavirus spread?

Rotavirus infection is highly contagious. The primary mode of transmission of rotavirus is the
passage of the virus in stool to the mouth of another child. This is known as a fecal-oral route of
transmission. Children can transmit the virus when they forget to wash their hands before eating
or after using the toilet. Touching a surface that has been contaminated with rotavirus and then
touching the mouth area can result in infection.
There also have been cases of low levels of rotavirus in respiratory-tract secretions and other
body fluids. Because the virus is stable (remains infective) in the environment, transmission can
occur through ingestion of contaminated water or food and contact with contaminated surfaces.
Rotavirus can survive for days on hard and dry surfaces, and it can live for hours on human
hands.

Norovirus
Noroviruses are a group of viruses that cause the "stomach flu," or gastroenteritis in people. The
term norovirus was recently approved as the official name for this group of viruses. Several other
names have been used for noroviruses, including:
 Norwalk-like viruses (NLVs)
 caliciviruses (because they belong to the virus family Caliciviridae)
 Small round structured viruses.

Viruses are very different from bacteria and parasites, some of which can cause illnesses similar
to norovirus infection. Like all viral infections, noroviruses are not affected by treatment with
antibiotics, and cannot grow outside of a person's body.

What are the symptoms of illness caused by noroviruses?

Norovirus infection usually starts suddenly. The infected person often feels very sick with nausea
and vomiting and watery non-bloody diarrhea with stomach cramps. Vomiting is more common
in children than adults. Sometimes there is a low-grade fever. There may also be chills,
headache, muscle aches, and a general sense of tiredness.

What is the name of the illness caused by noroviruses?

 Illness caused by norovirus infection has several names, including:
 Stomach flu—this "stomach flu" is not related to the flu (or influenza), which is a
respiratory illness caused by influenza virus.
 Viral gastroenteritis—the most common name for illness caused by norovirus.
Gastroenteritis refers to an inflammation of the stomach and intestines.
 Acute gastroenteritis.
 Non-bacterial gastroenteritis.
 Food poisoning (although there are other causes of food poisoning).
 Calicivirus infection.
Diphtheria
Diphtheria is an infectious disease caused by the bacterium Corynebacterium diphtheriae. This
disease primarily affects the mucous membranes of the respiratory tract (respiratory diphtheria),
although it may also affect the skin (cutaneous diphtheria) and lining tissues in the ear, eye, and
the genital areas.

How is diphtheria transmitted?

Diphtheria is transmitted to close contacts via airborne respiratory droplets or by direct contact
with nasopharyngeal secretions or skin lesions. Rarely, it can be spread by objects contaminated
by an infected person. Overcrowding and poor living conditions can further contribute to the
spread of diphtheria.

Humans are the only known reservoir of Corynebacterium diphtheriae. Infected individuals may
develop symptoms of diphtheria, or they may become carriers of the bacteria with no symptoms
(asymptomatic carriers). These asymptomatic carriers can serve as reservoirs for active infection
and may transmit the disease to other individuals.

What are the signs and symptoms of diphtheria?

The symptoms of respiratory diphtheria usually begin after a two- to five-day incubation period.
Symptoms of respiratory diphtheria may include the following:
 sore throat,
 fever,
 malaise,
 hoarseness,
 difficulty swallowing, or
 Difficulty breathing.

E. coli
What is E. coli?
Escherichia coli (E. coli) is a bacterium that commonly lives in the intestines of people and
animals. There are many strains (types) of E. coli.

Most of the E. coli are normal inhabitants of the small intestine and colon and are non-
pathogenic, meaning they do not cause disease in the intestines. Nevertheless, these non-
pathogenic E. coli can cause disease if they spread outside of the intestines, for example, into the
urinary tract (where they cause bladder or kidney infections) or into the blood stream (sepsis).

Some strains of E. coli are pathogenic, meaning they can cause disease in the small intestine and
colon. These pathogenic strains of E. coli may cause diarrhoea by producing and releasing toxins
(called enterotoxigenic E. coli or ETEC) that cause the intestine to secrete fluid or by invading
and inflaming the lining of the small intestine and the colon (called enteropathogenic E. coli or
EPEC). A third strain of E. coli has a tendency to cause inflammation of the colon and bloody
diarrhoea (called enterohemorrhagic E. coli or EHEC).

Hepatitis A
Hepatitis means inflammation of the liver.

When doctors speak of viral hepatitis, they usually are referring to hepatitis caused by a few
specific viruses that primarily attack the liver. There are several hepatitis viruses; they have been
named types A, B, C, D, E, F (not confirmed), and G.

The most common hepatitis viruses are types A, B, and C.

What are the symptoms and signs of viral hepatitis?

The period of time between exposure to hepatitis and the onset of the illness is called the
incubation period. The incubation period varies depending on the specific hepatitis virus.
Hepatitis A has an incubation period of about 15-45 days; hepatitis B from 45-160 days, and
hepatitis C from 2 weeks to 6 months.
Many patients infected with hepatitis A, B, and C have few or no symptoms of illness. For those
who do develop symptoms of viral hepatitis, the most common are flu- like symptoms including:
 loss of appetite
 nausea
 vomiting
 fever
 weakness
 tiredness
 aching in the abdomen
Less common symptoms include:
 dark urine
 light-colored stools
 fever
 jaundice (a yellow appearance to the skin and white portion of the eyes)

Staphylococcus (staph infection)

Staphylococcus is a group of bacteria that can cause a multitude of diseases as a result of
infection of various tissues of the body.

Over 30 different types of Staphylococci can infect humans, but most infections are caused by
Staphylococcus aureus. Staphylococci can be found normally in the nose and on the skin (and
less commonly in other locations) of 20%-30% of healthy adults. In the majority of cases, the
bacteria do not cause disease. However, damage to the skin or other injury may allow the
bacteria to overcome the natural protective mechanisms of the body, leading to infection.

What are the symptoms and signs of a Staph infection?

Staphylococcal disease of the skin usually results in a localized collection of pus, known as an
abscess, boil, or furuncle. The affected area may be red, swollen, and painful. Drainage or pus is
common.

Streptococcus
Group A streptococcal (strep) infections are caused by group A streptococcus, a bacterium
responsible for a variety of health problems. These infections can range from a mild skin
infection or sore throat to severe, life-threatening conditions such as toxic shock syndrome and
necrotizing fascitis, commonly known as flesh eating disease. Most people are familiar with
strep throat, which along with minor skin infection, is the most common form of the disease.

In addition to step throat and superficial skin infections, group A can cause infections in tissues
(group of cells joined together to perform the same function) at specific body sites, including
lungs, bones, spinal cord, and abdomen.

Unit Task 7: Explaining Infection control measures

Flu
Much of the illness and death caused by influenza can be prevented by annual influenza
vaccination. Flu vaccine (influenza vaccine made from inactivated and sometimes attenuated
[non-infective] virus) is specifically recommended for those who are at high risk for developing
serious complications as a result of influenza infection. These high-risk groups for conventional
flu include all people aged 65 years or older and people of any age with chronic diseases of the
heart, lung, or kidneys; diabetes; immune suppression; or severe forms of anemia.

Rotavirus infection
Because the virus is so prevalent, it is very difficult or even impossible to prevent rotavirus
infection. Even places with excellent standards of hygiene and sanitation can become
contaminated. Vaccination is the most effective preventive measure.

Norovirus infection
One can decrease chances of coming in contact with noroviruses by following these preventive
steps:
  Frequently wash your hands, especially after toilet visits and changing diapers and before
eating or preparing food.
 Carefully wash fruits and vegetables, and steam oysters before eating them.
 Thoroughly clean and disinfect contaminated surfaces immediately after an episode of
illness by using a bleach-based household cleaner.
 Immediately remove and wash clothing or linens that may be contaminated with virus
after an episode of illness (use hot water and soap).
 Flush or discard any vomitus and/or stool in the toilet and make sure that the surrounding
area is kept clean.
 Persons who are infected with norovirus should not prepare food while they have
symptoms and for 3 days after they recover from their illness (see food handler
information sheet). Food that may have been contaminated by an ill person should be
disposed of properly.

Diphtheria
The prevention of diphtheria is best achieved through universal immunization with diphtheria
toxoid-containing vaccines. Immunization for infants and children consists of five vaccinations
generally given at ages 2, 4, and 6 months, with the fourth dose being administered between 15-
18 months, and the fifth dose at ages 4-6 years. At age 11-12 years, children should receive a
single vaccination if they have completed the recommended childhood vaccination schedule.
Because immunity wanes over time, subsequent booster immunization is required every 10 years
thereafter to maintain protective antibody levels.

Travelers to areas where diphtheria is endemic should review and update their vaccinations as
necessary.

E.Coli
The following precautions are recommended to prevent infection:
 Drink water from a well only if you know it's free from contamination.
 Do not drink untreated water from streams or lakes.
 Wash your hands
 Wash your hands with soap and water before and after handling food. It cuts the risk of
spreading E. coli
 Be sure children wash their hands carefully and often.

Viral Hepatitis
Prevention of hepatitis involves measures to avoid exposure to the viruses, using
immunoglobulin in the event of exposure, and vaccines. Administration of immunoglobulin is
called passive protection because antibodies from patients who have had viral hepatitis are given
to the patient. Vaccination is called active protection because killed viruses or non-infective
components of viruses are given to stimulate the body to produce its own antibodies.
Prevention of viral hepatitis, like any other illness, is preferable to reliance upon treatment.
Taking precautions to prevent exposure to another individual's blood (exposure to dirty needles),
semen (unprotected sex), and other bodily waste (stool) will help prevent the spread of these
viruses.

Protocol for Preventing Cross Infection

Standard precautions are necessary to assist in the prevention of cross infection of organisms or
bacteria from one person to another
Safe work practice applies to all persons, (regardless of status), in the handling of all bodily
fluids including blood (including dried blood), saliva, non-intact skin and mucous membranes.
It is important to understand that all bodily fluids carry a potential risk of infection.
 Clean the work area, using disposable paper towels with a pre mixed solution containing
hypochlorite bleach such as Quaternary Ammonia Disinfectant.
 Wash hands thoroughly with running warm water and soap and dry hands with air drier
or disposable paper towels.
 Wear disposable plastic gloves at all times – consider all bodily fluids as potentially
infectious.
 Change gloves between tasks and procedures on same person - particularly after contact
with material that may contain a high concentration of micro-organisms.
 Dispose of soiled dressings into a designated bin, which has a disposable liner inside.
 Use disposable gloves when handling soiled clothing, double bag clothing and seal the
 Dispose of plastic gloves into designated waste bin.
 Wash hands thoroughly after removing gloves.

Preventative Measures:
 Keep separate bins for general waste and soiled waste.
 Dispose of faeces in a sanitary manner, and ensure no faecal-oral transmission.
 Clean nasal discharge with paper tissues as they occur and dispose of in appropriate bin.
 Clean exposed surfaces with a product such as Quaternary Ammonia Disinfectant.
 Wash hands

Suggested Teaching/Learning Resources

- Text books
- Magazines
- Manufacturer’s manuals
- Pest control chemicals

Evaluation questions
- Assignments
- Reports
- Tests
1.4 SAFETY DURING OPERATIONS
Theory
1.4.1T Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
a) Define terms
b) State the importance of safety
c) State safety measures during operations
d) Explain the role of the Public Health Act in safety
e) Outline safety precautions necessary when carrying out housekeeping operations
f) Explain types of fires
g) Discuss fire safety measures
h) Outline the firefighting procedures

UNIT TASKS
Unit Task 1: Defining terms
Security is the safety of an organization against criminal activity such as terrorism, and theft.

Safety is freedom from the occurrence or risk of injury, danger, or loss. OR Safety is the
condition of being protected from or unlikely to cause danger in the work environment

Health is a state of being in a good physical or mental condition

Housekeeping department has a high risk for accidents & injuries because staff working in these
department require physical activities & equipment use for their work.

IMPORTANCE OF SAFETY DURING OPERATIONS

 Productivity is increased. since the worker should not stop working to deal with injury
and also employees will be more inclined(tend to )to work when they know that they will
not get hurt on the job and also lack of security lower production because of the time
spent maneuvering over n search time spent looking for proper tools n materials
 Safe workers are loyal workers, there4 when u create a healthy and safe work place u
reduce issues like absenteeism which is a major obstacle and focus on serving the
company’s customers properly
 Safety improves quality. - Industries that put safety first turn out higher quality products
since a safe work place tends to be a more efficient and by working in a clean efficient
environment, workers are able to reduce distractions and focus on the quality of what
they do and the results will be better results that create customer loyalty, and increased
sales. This avoids lack of future work due to a reputation for poor quality.
 Fires are avoided due to improper storage n disposal of flammable or combustible
materials and wastes
  Time spent investigating n reporting accidents is avoided
 Help the employees not to be distracted and need to take time off from work in the
aftermath of the incident of their colleagues
 Workers feel more comfortable and confident when they are in a safe environment &
thus increases their morale of work
 Help to protect employees and can keep the cost that an employer has to a minimum ie
expensive medical costs
 Help employees from getting injured & this will help keep them motivated to do a job
 Lack of safety leads to legal problems e.g. fines

SAFETY & SECURITY MEASURES IN HOUSEKEEPING

 Housekeeping in a hotel is a very physically demanding job. It is therefore imperative
(must) for the housekeeping to ensure safe conditions n practices in the department.
 Managers must train employee to recognize potentially hazardous conditions and take the
corrective actions before they can cause injuries like falls, sprain etc
 Housekeepers are exposed to a variety of hazards while on the job and perform a variety
of tasks throughout their work shift. Proper training to identify hazards and risks
associated with these tasks will help prevent employee injury
 Head hall porters in a hotel may belong to an association through which they exchange
information regarding undesirable characters and particular guests / people who cause
trouble
 . There should be a gatekeeper who keeps an eye on the back door and staff comings and
goings, and at times may inspect parcels and cases according to house custom. This
would deter thieves and terrorists.
 There should be as few unattended doors to the street as possible, and at night all outside
doors, except fire doors, which should only operate from the inside, should be locked and
late staff should enter by the front door. Ground floor windows and French windows
should have safety fastenings, and these should be firmly secured at night.
 The housekeeper is responsible for the reporting of faulty window catches etc., and at
night should ensure that all French windows and balcony doors are securely locked and
that panic bars on fire exit doors are adjusted to enable no entry from outside.
 Inventories, stock lists etc. kept by the housekeeper should help in discovering the loss of
items, e.g. linen, cleaning equipment, etc., through pilfering and as a result investigations
should take place.
 The housekeeper and her staff should co-operate fully with the security officer over
house security regulations. All should realize the need to refrain from gossiping to
outside friends and from giving information regarding internal matters to such persons as
enquiry agents, newspaper reporters etc.
 For security reasons the housekeeper selects her staff carefully and prospective new
members of staff should be asked for the names and addresses of one or two persons to
whom reference can be made, and testimonials should not be relied on. In taking up
 references, it is wise, if possible, to talk on the telephone rather than to expect former
employers to commit themselves on paper.
 The housekeeper and her staff are in the building perhaps more than many other staff and
must be aware of the ways in which they can be security minded. If a thief wants to get
into a room, he may gain admittance by telling the maid he has:
 a repair to carry out;
 come to collect the television set or other articles;
 flowers to deliver to a certain room;
 forgotten his key
Therefore, a maid should be instructed to keep a look out for, and report as soon as possible, any
suspicious characters and be warned against opening doors for strangers; when such requests are
made, s/he must say that s/he cannot unlock the door, but will fetch the housekeeper who should
check the name of the guest with reception. Maids should be instructed to lock all doors on
leaving a room and to remove all keys left in doors immediately they are seen and hand them to a
housekeeper who will return them according to house custom.

The security officer moves inconspicuously among the guests and is responsible for
arrangements regarding:
 suspicious persons or behavior;
 keys, electronic locks and window locks;
 bomb threats, fire precautions and the evacuation of the building if necessary;
 inspection tours of the building to check for security hazards, suspicious objects and to
deal with them accordingly;
 the number of unlocked entrances and exits;
 closed TV for identification of persons entering; contractors and casual staff entering the
building;
 searching of staff bags and body searches;
 adequate watch on the premises to prevent prostitution;
 lost property procedures;
 investigation of reports of guests’ losses;
 provision of safety deposit boxes in guests’ rooms and ‘peep’ holes in the doors;
 Safeguard for money when large amounts are being moved from place to place e.g. to
and from the bank.

WORK HAZARDS & PREVENTION

1. Falls from slippery floors & make shift ladders
 Put signs e.g. wet floors-this protect both the guests and staffs
 Ladders must be stable & strong & should be of aluminum (unless working near
electrical equipment)with rubber footing to prevent slippage
 It is preferable to have someone holding from below
 Employees must be prevented from using make shift ladders eg packing crates & chairs
  When selecting a ladder, inspect its condition, height & footing
 Do not use broken or defective ladder
 Floors should be clean and dry
 Never place a ladder against a window or uneven surfaces
 Should be well balanced
2. Cuts from broken glass in linen bundles or garbage
 Any heap of linen or garbage is a potential hazard for broken glasses thus cleaners should
not put their hands in garbage heaps
 Room attendants should shake the soiled linen for guests belongings which is a good
precaution as it ensure that broken glass or any other sharp objects are not hidden in folds
3. Breathing problems & burns from the use of hazardous chemicals & detergents
 Housekeepers normally use mild detergents for daily use. However, potent (powerful)
chemicals like acids & detergents r unavoidable
 Exposure to these chemicals causes nausea, allergies, burns, vomiting, breathing
problems, blindness or even death.
 Cleaners must b trained in the safe use of these chemicals and therefore suppliers often
provide the training and safety manual in the use of these chemicals. Trainers must be
provided with goggles, gloves and masks 4 operations that involve the use of hazardous
chemicals
4. Electrocution from live electric wires and improper maintenance & use of equipment
 Housekeeper must ensure the equipment is safe to use & the employees r properly trained
in the use of the equipment
 Machines with loose wires/plugs should not b used
 Never operate electrical equipment with wet hands or cloths
 Do not operate near flammable liquids or chemicals
 Turn them off when sparks smoke or flames r seen
 Never unplug them by pulling the cord & keep the cords out of traffic area
 When cleaning guest rooms room attendants should check 4 frayed wires, loose
connection etc
 Check the wires & connections periodically.

SECURITY IN HOUSEKEEPING
Housekeeping personnel are spread across the hotel in pursuit (activity done regularly) of their
cleaning and maintenance. They therefore become the ideal eyes and ears of the org to detect any
security threats to the org.

HANDLING SECURITY THREATS

1. Suspicious activities
 The individuals allowed in guest rooms r:guests,their visitors & on duty employees
  Establish a policy on how to approach & handle un authorized people. Suspicious people
are those checking doors, knocking on doors, or looking nervous
 Approach the person looking suspicious politely. If the person claims to b a guest, ask for
a room key. If the person says that he is not a guest, then explain the hotel policy & direct
the guest to the front desk
 Employees who r not in their designated area should b asked if they need help.
Depending on the response ,report to security

2. Theft/pilferage
It is stealing in bits
Usually done by members/staffs on the hotel premises & it incurs huge losses for the hotel
Examples of things stolen are: guest supplies, cleaning agents, hotel linen, hot water bottles etc
To prevent pilferage the hotel should:
 Carry out regular checks
 Explain to the staff the result of pilferage
 Carry out body & bag searches on staffs
 Train staffs to b responsible
 Install CCTV in staff changing rooms

Guest theft can be reduced by:

 Using fewer items with logos reduces temptation to steal
 Keeping storage rooms locked
 Fixing guest rooms n fixtures to appropriate surfaces
 When cleaning ,notifying the front desk or security for any missing items
 Securing all first floor windows & sliding glass doors
 Key control
 Departure procedures-train bell boys to give a quick glance at the rooms before they
remove guest baggage
 Standard issues to guest rooms i.e. equip the room with standard no of items (par stock)

Employees’ theft can be reduced by:

 Acting as a good example as managers
 Writing down the consequences of stealing
 Keeping all store rooms doors locked & changing the lock periodically
 Using identification badges to prevent strangers
 Gate pass-employee is required to possess a gate pass issued and authorized by the head
of department whenever a hotel property is removed from the hotel
 Spot check –security personnel conduct spot checks on employees hand bags at random
to ensure that un authorized items r not being taken out of the hotel
  Staff lockers r also checked periodically
 Limited access-employees have limited access to areas of the hotel e.g. the engineering
personnel can enter a room along with a room attendant; a cook cannot go up on the
floor. Every department has specific uniforms & designated areas of work that limit them
to their area of work. Another aspect of limited access is the authority to enter stores.
Only storekeeper & housekeeper are permitted to enter the stores & accountable for items
received & issued

3. Guest valuables
 Hotels should have safes or safe deposit boxes to enable guests to leave their valuables
 Notices should be displayed conspicuously(easily noticed) asking guests to leave their
valuables in the provided safes
 Some hotels install their safe boxes in guest rooms while others prefers them in reception

4. Murder/death
 In case where the guest has died in gust room / within the hotel premises the body should
be left untouched
 Entrance to that specific area should be prohibited & police notified
 Statements are recorded and in case of murder suspicious people are arrested
 Nothing should be moved in the area of incidence
 Cleaning should not be done to avoid altering any evidence present

5. BOMB THREATS
 If a suspicious looking object is found, it should not be touched or moved. Housekeeping
personnel’s are trained to report on suspicious objects, drugs & excess money lying in the
rooms, bomb like structure etc to the security
 The police should b notified of all bomb threats.

Unit Task 4: Role of Health and Safety Act in safety

Role of Public Health Act in safety

i. Provide and maintain equipment and provide safe working practices;
ii. Provide for correct storage, handling and transporting of articles and substances with
maximum safety;
iii. Provide information, instruction, training and supervision to ensure the health and safety
of employees;
iv. Provide safe exit and access to place of work;
v. Provide a good working environment without risk to health and with adequate facilities
(WCs, rest rooms etc.);
 vi. Provide a written statement of general policy which should be displayed by employers
with more than five employees and it must be amended as necessary.
vii. Employers to carry out risk assessments, make arrangements to implement necessary
measures, appoint competent people and arrange for appropriate information and training.
viii. Provide a wide range of basic health, safety and welfare issues such as ventilation,
heating, lighting, workstations, seating and welfare facilities.
ix. Set out requirements for work with Visual Display Units (VDUs).
x. Employers to provide appropriate protective clothing and equipment for their employees
xi. Require that equipment provided for use at work, including machinery, is safe.
xii. Cover requirements for first aid
xiii. Require employers to display a poster telling employees what they need to know about
health and safety.
xiv. Require employers to take out insurance against accidents and ill health to their
employees.
xv. Require employers to notify certain occupational injuries, diseases and dangerous events
xvi. Require employers to take action to protect employees from hearing damage in areas
noise is a challenge
xvii. Require people in control of electrical systems to ensure they are safe to use and
maintained in a safe condition.
xviii. Require employers to assess the risks from hazardous substances and take appropriate
precautions
xix. Require suppliers to classify, label and package dangerous chemicals and provide safety
data sheets for them.
xx. Cover safe systems of work on construction sites
xxi. Cover safe installation, maintenance and use of gas systems and appliances in domestic
and commercial premises.
xxii. Require those who manufacture, store or transport dangerous chemicals or explosives in
certain quantities to notify the relevant authority.
xxiii. Require employers and the self-employed to carry out a risk assessment of work activities
involving dangerous substances.

Unit Task 5: Safety precautions during operations

Safety Housekeeping Tips
Housekeeping is not just cleanliness. It includes keeping work areas neat and orderly;
maintaining halls and floors free of slip and trip hazards; and removing of waste materials (e.g.,
paper, cardboard) and other fire hazards from work areas.

Here are some housekeeping tips that will help you keep your work area safe:
 Immediately clean up anything on the floor that creates a slip hazard: water, grease,
paper, dust or other debris. (Get assistance if needed or required.)
 Keep walkways clear of boxes and other obstructions.
  Close cabinets used for storage when not in use.
 Never block fire exits or fire equipment.
 Make sure stacked materials do not impede vision.
 Don’t store items in or on electrical panels or control boxes.
 Pick up and store tools in their proper location immediately after use.
 Keep ventilation systems clear of dust and debris and stored materials.
 Make sure receptacles for waste and debris are conveniently located.
 Remove combustible waste often to minimize the fire hazard.
 Set a good example for other employees by maintaining good housekeeping in your work
area.

Health and Safety

Fire and personal injury
These are hazards in any establishments and their prevention is of tremendous importance .While
the management is ultimately responsible for the prevention of accidents, the housekeeper, along
with other department heads, should Endeavour to see that her staff are safety conscious.

Accidents are costly: there may be serious effects on the injured person; time and materials may
be lost; a new employee may need to be trained. Employers have always been responsible if
defective equipment, due to its design or manufacture which causes accidents

Poor housekeeping accounts for many accidents and also many accidents occur in an
establishment ‘s accommodation area(in one survey taken in a group of hotels it was found there
was more days lost due to accidents in the housekeeping department than in any other
department). Therefore the housekeeper has a great responsibility for making sure that her staffs
are aware of the common causes of accidents and of the necessary precautions to be taken to
comply with the 1974 Health and Safety At Work etc Act.

Under this Act the employer must provide:

 And maintain equipment and provide safe working practices;
 For correct storage, handling and transporting of articles and substances with maximum
safety;
 Information, instruction, training and supervision to ensure the health and safety of
employees;
 Safe exit and access to place of work;
 A good working environment without risk to health and with adequate facilities (WCs,
rest rooms etc);
 A written statement of general policy which should be displayed by employers with more
than five employees and it must be amended as necessary.

Employees should:
 Take reasonable care of themselves and other employees and other persons on the premises;
 Co-operate with their employer concerning health and safety.
 There is a great variety of accidents causing personal injury which may befall guests and
staff and while they are normally caused through someone’s carelessness they are less likely
to occur in a clean, uncluttered and well maintained department.
 The following are some of the more frequent safety hazards and causes of personal injury
which may occur in the housekeeping department.

Causes of Falls
1. Frayed edges and worn patches of carpet;
2. A missing floor tile or uneven floor;
3. A missing piece from the nosing of a hard stair;
4. Slippery floors, especially in conjunction with small mats;
5. Spillages not immediately dealt with;
6. Tripping over fallen articles;
7. Trailing flexes from equipment, lamps, television, etc.;
8. Cleaning equipment left about, buckets etc.;
9. Faulty step ladders;
10. Stools, boxes etc. used instead of step-ladders;
11. Poor lighting in corridors and on stairs;
12. A step in a usual place;
13. No hand grips on baths;
14. Over-reaching;
15. Ill-fitting or inappropriate footwear.
16. Cuts and abrasions
17. Because of:
18. Careless placing of razor blades;
19. Careless disposal of broken glass;
20. Careless opening of tins;
21. Absence of kneeling mats for cleaners;
22. Falling objects;
23. Objects poorly stacked and shelves over laden.

Accidents
Any accident at work, either to guest or staff, should be reported immediately to management or
the health and safety officer. It is a legal requirement under the health and safety at work etc act
1974 that a record is kept of all accidents; this is particularly important because of the industrial
injuries act whereby staff may be entitled to claim compensation. It is usual for the
establishment‘s own accidents report form to be completed as well as the statutory one.
The accident book and report form should be completed at the time of the accident or as soon
after as possible by the injured person or his supervisor .It should state:
i. Personal particulars of person injured e.g. name, address, age, occupation;
ii. Date and time of accident;
iii. Place of accident;
iv. Injury sustained;
v. Cause and /or description of the accident;
vi. What the person was engaged in at the time;
vii. Treatment given and by whom;
viii. Name of witnesses.
It should be signed by the supervisor and if possible by the injured person.

Accidents to guests should also be recorded and all staff should be aware of the fact that they
should never accept liability for an accident .Insurance can be taken out by the establishment for
protection against claims made by guests on staff.

In the case of fatal accidents, major industries and dangerous occurrences listed in the reporting
of injuries, diseases and dangerous occurrences regulations, the environmental health officer
should be notified as soon as possible, preferably by telephone, and details entered in the
accident report book. A written report should be sent to the environmental health officer within
seven days. These regulations apply to guests and staff.

Prevention of accidents
Unless precautions are taken accidents may easily occur and the housekeeper should therefore
see that her staff are made aware of the problems and are instruction in the:
i. Use of correct working methods
ii. Need for tidiness in their work
iii. Need for storing things in their right places
iv. Dangers of floor surfaces being left wet, over polished, etc.
v. Necessity of reporting surfaces and articles in need of repair or replacement.
vi. Need for warning signs on wet floors
vii. Need for hazard spotting

A record of training should be kept and be signed by both trainer and trainee and as well as
training staff to be aware of the causes of personal injury. The housekeeper should make the
necessary reports to maintenance and follow up these reports. She should see that provision is
made for:
i. Hands grips on baths
ii. Non- slip mats in showers
iii. Good lighting on stairs and corridors
iv. Help for maids when jobs are heavy or involve much lifting and stretching
 v. Special marks on clear glass doors to prevent people walking into them

Fire Prevention
Safety programs must include fire prevention and deterrence. Fires in lodging properties are very
common but so is the fact that most hotels, motels and resorts are equipped with state of the art
equipment to suppress fires when they occur. The executive Housekeeper can prevent fires by
fireproofing guestroom furnishing. Curtains, carpets, pillows, blankets, and upholstery should be
purchased labeled as fire-retardant or flameproof, cigarette smoking in bed by guests is the
typical cause of fires in guestrooms, not reporting faulty electrical equipment, sockets etc.
Excessive accumulation of lint in dryers, paint’s supplies, and oily rugs can also start fires by
spontaneous combustion. Kitchen oily cloths should be kept in metal containers and washed or
disposed of as soon as possible. Frayed guestroom lamp cables and damaged cords, switches, or
plugs may start smoldering fires, as it’s the case with overcrowded outlets that may overload
fuses or circuits.

Safety programs should include fire protection instruction, including fire drills. Fire safety
programs should train employees in combating small, controllable fires, operating fire
extinguisher, closing doors to contain large fires, keeping fire exits free of any materials,
reporting immediately the smell of burning equipment or the presence of smoke, evacuating the
building in an orderly manner if the fire alarm sounds, notifying guests of fire if asked to do so,
and so on. All housekeeping workers must be told, at orientation, where the nearest fire alarm,
fire extinguisher, and fire exit are located. Employees must be trained not to panic in case of a
fire but remain calm in all cases. Panic emotion can cause people to feel disoriented, preventing
them from acting rationally. In the event of fire, staff should be instructed to operate the nearest
fire alarm, attack fire if no personal risk, close windows, switch off electrical appliances, close
door and report to immediate superior, carry out instructions, e.g. rouse guests, make sure rooms
empty etc; report to assembly point for roll call and not to use lifts

The housekeeper department is also responsible for positing in each guestroom diagrams of
evacuation routes and instructions explaining what to do in case of fire

Accident Prevention

Good housekeeping plays a key role in accident prevention and it only requires a little effort to
clean up after oneself.
Good housekeeping can be achieved by establishing 3 easy steps:
 Plan ahead.
 Assign responsibilities. A person should be specifically detailed to cleanup. Ideally, each
individual should pick up after themselves and keep their work area neat.
 Implement a program. Housekeeping should be part of the daily routine, with cleanup
being a continuous procedure.
Housekeeping Tips
The following practices should help eliminate accidental injuries and prevent fires;
 Keep aisles and stairwells clearly marked and free of clutter.
 Clean up spills and leaks promptly.
 Properly dispose of oily and greasy rags.
 Keep all filing cabinets and drawers closed when not used.
 Keep tools and equipment clean and properly store tools.
 Neatly stack storage racks and bins.
 Smoke in designated areas only.
 Make sure work areas are well lighted.
 Clean up after yourself.
 Keep fire exits, extinguishers, and sprinklers marked and free of obstructions.
 Rope off maintenance areas to minimize personnel traffic.
 Close all drawers, cabinets, etc. when not in use.

Bomb threats
Most bomb threats are made over the phone. The overwhelming majority are hoaxes, often the
work of malicious pranksters. Any bomb threat is a crime and, no matter how ridiculous or
unconvincing, should be reported to the police.
Telephoned bomb threats are frequently inaccurate with regard to where and when a bomb might
explode, and staff receiving a bomb threat may not always be those trained and prepared for it.
But although they may be unable to assess a threat's accuracy or origin, their impressions of the
caller could be important.

Receiving such a threat may be the closest that many people ever come to acts of terrorism, so be
prepared for affected staff to be temporarily in a state of shock. Affected individuals may need
counseling or other support.

Ensure that all staff who could conceivably receive a bomb threat are trained in handling
procedures - or at least have ready access to instructions. This applies particularly to public
transport organizations, courts, banks, hotels, hospitals, news agencies, voluntary organizations
and those offering any sort of emergency service. Switchboard operators should be familiar with
procedures and rehearse them regularly.

 stay calm and listen

 Obtain as much information as possible - try to get the caller to be precise about the
location and timing of the alleged bomb and try to establish whom they represent. If
possible, keep the caller talking
 ensure that any recording facility is switched on
 when the caller rings off, dial 911(if that facility operates and you have no automatic
number display) to see if you can get their number
  Immediately tell the designated Security Coordinator. It is their responsibility to decide
on the best course of action and who should notify the police. If you cannot get hold of
anyone, and even if you think the call is a hoax, inform the police directly. Give them
your impressions of the caller as well as an exact account of what was said
 If you have not been able to record the call, make notes for the security staff or police. Do
not leave your post - unless ordered to evacuate - until the police or security arrive.

Unit Task 6: Types of fires

Combustion
Combustion is a chemical reaction in which a fuel is rapidly oxidized. Three things are required
to sustain a fire:
 Oxygen (more properly, an oxidizing agent)
 Fuel (a reducing agent)
 Heat

Therefore, to kill a fire, you must deny the fire one or more of these three things. You may:
 Exclude oxygen from the fire.
 Remove the fuel on which the fire is feeding.
 Lower the temperature.

Types of Fires
There are four classes of fires, categorized according to the kind of material that is burning. For
the first three classes of fires, there are two sets of color-coded icons in common use. One or
both kinds of icons appear on most fire extinguishers to indicate the kinds of fire against which
the unit is intended to be used. There is only one icon used to indicate the fourth (class D) kind
of fire. Class D fires involve uncommon materials and occur in fairly specialized situations. Note
that any given fire can fall into more than one class; a fire that involves both burning paper and
kitchen grease would be a Class AB fire.
 Class A fires are those fueled by materials that, when they
burn, leave a residue in the form of ash, such as paper,
wood, cloth, rubber, and certain plastics.

Class B fires involve flammable liquids and gasses, such

as gasoline, paint thinner, kitchen grease, propane, and
acetylene.

Fires that involve energized electrical wiring or equipment

(motors, computers, panel boxes) are Class C fires. Note
that if the electricity to the equipment is cut, a Class C fire
becomes one of the other three types of fires.

Class D fires involve exotic metals, such as magnesium,

sodium, titanium, and certain organometallic compounds
such as alkyllithium and Grignard reagents.

Unit Task 7: Fire safety measures

Fire Safety
 Carry out a fire safety risk assessment
 Keep sources of ignition and flammable substances apart
 Avoid accidental fires, e.g. make sure heaters cannot be knocked over
 Ensure good housekeeping at all times, e.g. avoid build-up of rubbish that could burn
 Consider how to detect fires and how to warn people quickly if they start, e.g. installing
smoke alarms and fire alarms or bells
 Have the correct fire-fighting equipment for putting a fire out quickly
 Keep fire exits and escape routes clearly marked and unobstructed at all times
 Ensure your workers receive appropriate training on procedures they need to follow,
including fire drills

Checklist
In All Areas of Your Building
 Cover all unused electrical outlets.
 Arrange electrical cords so they neither dangle loosely nor entangle with one another.
 Matches, lighters, and all flammable materials should be kept out of the reach of children.
 Radiator covers should be made of a non-heat absorbent material.
 Wood stoves and fireplaces should have screens and a gate, so that children cannot wander
too close.
 Fireplaces and, especially, chimneys should be cleaned and inspected by a reputable
professional every year.
 There should be a smoke detector installed on every level of your building and in the
hallways leading to the bedrooms. It is an extra precaution to have them installed in each
bedroom.
 Set the thermostats on water heaters between 135 and 130 degrees Fahrenheit.
 Formulate an escape plan for every room in your building, with an alternate plan in case the
first option is blocked by fire. Practice these escapes until every member of your family can
perform them automatically.
 Set up a safe place to meet outside.
 Keep flammable materials away from heat sources.
 Try to use non-flammable or fire-resistant materials for curtains and upholstery.
 Use space heaters only on noncombustible surfaces and at least three feet from furniture and
walls.
 Store all flammable and combustible products in cool, well ventilated places, locked securely
and/or out of the reach of children.

Bathrooms
 Tap water should never be hot enough to scald wrist. Run cold water in tub first, and then use
hot water to warm to desired temperature.
 Check in on children often. Never leave a child unsupervised for an extended period of time.
 Make sure all medications and chemicals are out of child's reach and/or in child-proof locked
cabinets.

Bedrooms
 In case of fire, it's a good practice to keep water in plastic bottles in bedroom closets to
dampen cloths for face protection during escape.
 If you have smoke detectors in the hallways, you can sleep with the bedroom doors open.
 Keep drapes away from heat sources, including lamps.
 Keep electrical cords from dangling.
 Try to avoid the use of extension cords. If you must use them, make sure they hug the wall.
Under no circumstances should any electric wires cross over the middle of the room.

Know your Building

Each occupant should be familiar with the location of all exit stairways on his/her floor. In
addition, occupants should discuss in advance what they will do if the closest exit cannot be used
during a fire emergency.
Following the above suggested steps and doing pre-fire planning, you will greatly reduce your
chance of being killed or injured in a fire in your building. Since no two fires are alike, plan
carefully and learn your building layout well so that you can change your exit plan as conditions
warrant.

Fire Escape Plan

Each occupant of the building must know what to do in the event of a fire. Unless a small fire
can be easily controlled, it is recommended that fighting the fire be left to professional
firefighters and that occupants escape safely from the building.

An escape plan must be created and practiced so that each person knows exactly what to do. It
also is important to practice Exit Drills in the establishments.

Most residential fires occur between 8 p.m. and 8 a.m. Deaths from residential fires occur in
greater numbers between midnight and 4 a.m. when most people are asleep.

Regardless of the cause of the fire, a building may be filled with smoke. This is a very dangerous
situation as occupants may be unable to see very well. The smoke and toxic gases may cause
dizziness and disorientation. In the confusion, one can easily become lost or trapped in the
building. Occupants must understand that their safety depends upon quickly leaving the building.
It has been proven that exit drills reduce chances of panic and injury in fires and that trained and
informed people have a much better chance to survive fires in a building.

Realize the Danger of Smoke

Each occupant of the building should understand the importance of crawling low under smoke.
Smoke and heat rise so the best place to find fresher, cooler air is near the floor. When a person
is caught in a building filled with smoke, they should drop on hands and knees and crawl to the
nearest exit. Test all closed doors before opening them. Feel the back of the door. If it is hot,
don't open it. Turn and go to the second route of exit. If the door is not hot, open slowly but be
prepared to slam it closed again if there are flames.

Practice what to do if you become trapped. Since doors hold back smoke and firefighters are
adept at rescue, the chances of survival are excellent. Close doors between you and the smoke.
Stuff the cracks and cover vents to keep smoke out. If there's a phone, call in your exact location
to the fire department even if they are on the scene. Wait at the window and signal with a sheet
or flashlight or something visible.

Establish a Safe Meeting Place

A special meeting place should be established a safe distance from the building. Whatever it is, it
must be something that is stationary and won't be moved (such as a car). This is where everyone
meets in the event of a fire. It also prevents occupants from wandering around the neighborhood
looking for one another, or worse, being tempted to re-enter the burning building for one thought
to be trapped inside.

Once outside at the special meeting place, a person can be sent to call 9-1-1. If anyone is
missing, give that information to the fire department immediately and tell them where the
probable location of the missing person could be. Under no circumstances should anyone re-
enter the burning building.

Provide for Those Requiring Additional Help

Special provisions may be required for infants, young children, disabled or the elderly who may
need additional help when escaping. These provisions should be included in the building fire
escape plan and discussed with occupants.

When afraid, children commonly seek sheltered places such as a closet or under the bed.
Encourage them to exit outside. Do not allow them to hide. Make sure children can operate the
windows, descend a ladder, or lower themselves to the ground through a window. (Slide out on
the stomach, feet first. Hang on with both hands. Bend the knees when landing.) Lower children
to the ground before you exit from the window. They may panic and not follow if an adult goes
first.

Have children practice saying the fire department number, the family name, and street address
into the phone.

Practice Your Fire Escape Plan

One very good step in the planning of a building fire escape plan is to make a floor diagram of
the building. Mark the regular and emergency escape routes, as well as windows, doors, stairs,
halls.
A good way to practice the effectiveness of a building fire escape plan is to position each
occupant in his or her bed, turn all the lights off, and activate the smoke detector by depressing
the test switch. Each occupant should help "awaken" the others by yelling the alert. Occupants
should exit their rooms according to the plan, crawl low under smoke, practice feeling doors for
heat, and meet in the designated location outside the building.

Exit Safely From a Structure

Jumping from upper floors of a building should be avoided. However, it is possible to hang from
a second story window and drop feet first to the ground without significant injury. A sprained
ankle or broken leg is better than dying.
When exiting such a structure, do not use the elevator. Elevators are notorious for stopping at the
fire floor and killing the people inside. A power failure may cause them to stop in between
floors. Use the fire escape or an enclosed fire resistive stairwell to exit.

As a family, explore the building so that every exit, is familiar, including those from storage,
laundry and recreation rooms. If the hallways become smoke-filled as the result of a fire,
memory can help in finding the exits.

Look for these important features in the building - enclosed exit stairways, clearly-marked exits,
clean hallways and lobbies, automatic sprinklers, fire alarm systems and smoke detectors.

Remember, Plan Ahead!

Remember, the first step toward escaping a fire is to plan ahead. Practice a building fire escape
plan throughout the year and be sure that if anything should change around the building, it is
included in the building fire escape plan.

Unit Task 8: Firefighting Procedures

Fire – fighting procedures
In the event of a fire:
i. Operate nearest fire alarm;
ii. Attack fire if no persona risk;
iii. Close windows, switch off electrical appliances;
iv. Close door and report to immediate superior;
v. Carry our instructions, e.g. rouse guests, make sure rooms empty etc;
vi. Report to assembly point for roll call;
vii. Do not use lifts

FIRE EXTINGUISHERS
A fire extinguisher is a must for every kitchen the place where so many building fires start.
There are different extinguishers for different types of fires. You will notice labels on the units
marked A, B and C. These letters refer to which types of fire the extinguisher is meant to fight:
o Class A extinguishers are made for fires involving paper, wood, textiles and plastics. The
material inside smothers the fire, putting it out by cutting off the oxygen that feeds it.
o Class B extinguishers are made for fires involving flammable liquids, such as grease, oil,
gasoline and paint. Two kinds of material are used: one to smother the fire and one to
create a chemical reaction that puts it out.
o Class C extinguishers use non-conductive materials to fight fires in live electrical
equipment.
Each extinguisher also has a rating number indicating what size fire it can handle. Some units are
rated for all three types of fires, but they have a larger size rating for one type than for another.
Choose a fire extinguisher that is right for the types of fire that might break out in a particular
area.
 A first-aid kit prepares you to treat minor injuries. Keep it stocked with clean supplies
and fresh medicines, as well as phone numbers for the local emergency services, poison
control and your doctors' offices.
 Do not store cooking utensils and dish towels too close to the range. They could melt or
catch fire.

Fire Drills
Fires can happen anywhere. A fire in a large building creates an enormous risk to everyone.
Other reasons for evacuating buildings include natural gas leaks, earthquakes, hazardous material
spills and storms. Knowing what to do is the key to surviving a fire emergency. Conducting
regular fire drills will give you the knowledge and confidence to escape a fire safely. There are
two steps for a good evacuation program - planning and practice.

Planning
Planning gives you the information you need ahead of time to evacuate safely. In the workplace,
employees and supervisors should plan together for exiting their worksite. At school, involve all
school staff including teachers, administrative and office workers, and the maintenance and food
service staff.

Working together, designs an evacuation plan to meet the specific needs of your building and
your occupants. Make the plan clear and concise. Review the plan and walk through the exit
procedure to make sure that everyone knows what to do.

Each building, whether it be a school, workplace or multi-family living unit, should have a
posted exit diagram (plan) and everyone should be familiar with it.

Be sure that smoke detectors are installed and maintained. Know the sound of the fire alarm.
Everyone should recognize and respond to the sound of the smoke detector or other fire alarm
immediately. Immediate response is vital for a quick, orderly evacuation.

Everyone should exit in an orderly manner to prevent confusion and minimize panic or injury.
No one should push their way out an exit. Single file lines are best in controlling traffic to the
exits.

Consider special needs people. When developing your escape plan, remember that younger,
older, or disabled people may need special assistance. Anyone with special needs should be
located as close to an exit as possible. Train others to give special assistance with evacuation.
Be sure to know two ways out. There should be two ways out of every area of the building,
school, or workplace. If the primary exit is blocked by smoke or fire, use your second exit. Point
out all emergency exits as you walk through the emergency procedure.
Always use the stairways to exit multi-story buildings. Do not use an elevator. An elevator may
stop between floors, or go to the fire floor and stop with the doors open.
If a room or corridor is filled with smoke, crawl low on your hands and knees to exit. The
cleaner air is closer to the ground.

Plan your meeting place. A designated meeting place outside the building is a vital part of an
evacuation plan. Count heads. Be aware of who is there (hopefully everybody will be accounted
for) and who is not there. When the fire department arrives, you can report if there is anyone
missing.

Know what to do if you can't escape. You'll need to plan your actions in case immediate escape
is impossible. If possible, for example, stay in a room with an outside window and always close
doors between you and the fire. Think about what you could use - sheets, towels, curtains, or
even large pieces of clothing - to stuff around cracks near the door and wave as a signal to
rescuers. Know how to open the window to ventilate smoke, but be prepared to close the window
immediately if an open window makes the room smokier. If there is a phone, call the fire
department with your location, even if firefighters are already on the scene. Remember, stay low
in smoke until you're rescued.

Practice
After planning, practice to make sure that everyone knows what to do. Have fire drills. Practice
your fire escape periodically throughout the year. Remember, the element of surprise simulates a
real fire and adds essential realism to your fire drill program.

Appoint someone to monitor the drill. This person will sound the alarm and make the drill
realistic by requiring participants to use their second way out or to crawl low. This could be done
by having someone hold up a sign reading "smoke" or "exit blocked by fire." The monitor also
will measure how long complete evacuation takes.

Coordinate arrangements for fire drills in apartments or other multi-family buildings, in schools
or in workplaces with the local fire department.

After the evacuation, take a head count at the designated meeting place(s) to account for
everyone's participation and safe evacuation.

When everyone is back inside the building after the drill, gather everyone together to discuss any
questions or problems that occurred during the drill. Redesign the drill procedures as needed.
Make the next fire drill even more effective.
Remember, once you are outside, stay outside. Don't go back in until the proper authorities say it
is okay.

Suggested Teaching/Learning Resources

- Text books
- Resource persons
- Magazines
- Manufacturer’s manuals
- Fire fighting equipment

Suggested Teaching/Learning Activities

- Report Writing
- Visits
- Fire drills
- Research

Evaluation questions
- Assignments
- Reports
- Tests
1.5 CLEANING EQUIPMENT AND MATERIALS
Theory
1.5.1T Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
a) Define terms
b) Classify and identify cleaning equipment and materials
c) Explain factors to consider when choosing and selecting cleaning equipment and
materials
d) Discuss use, care and maintenance of equipment and materials

UNIT TASKS
Unit Task 1: Definition of terms
Equipment
The implements used in an operation or activity

Cleaning Materials

Unit Task 2: Identification and classification of cleaning equipment and materials

CLEANING EQUIPMENT
Efficient cleaning and maintenance are dependent upon high-quality cleaning equipment,
correctly using. Though only 5-10% of the overall cost incurred on cleaning is accounted for by
cleaning equipment and agents, selecting the ideal equipment plays a major role in the cleaning
process. There will often be several ways of carrying out any particular cleaning task and
different types of equipment that can be employed for it. It is the executive housekeeper’s
responsibility to select the most appropriate piece of equipment according to the hotel’s
requirement. Most types of cleaning equipment fall under the category of recycled items, but a
few large pieces of items may be considered as fixed assets. The correct choice of quality
cleaning equipment could save costs due to breakdowns, reduce fatigue and also ensure overall
efficiency in operations.
Equipment used in the cleaning of surface, furniture and fittings in a hotel building include both
manual and mechanical equipment.

Manual Equipment
Manual equipment can include all types of equipment that clean or aid in the cleaning process by
directly using manoeuvre, operation and energy of employees.

Brushes
These may be designed to remove dry or wet and/or ingrained dust and dirt from hard or soft
surfaces.
Basic parts of a brush: The basic parts of a brush are as follows -
· Bristles: These may be of animal, vegetable or manmade origin. Horsehair, nylon and
polypropylene are commonly used to make bristles for cleaning brushes. In general, the finer,
softer bristles are best for smooth and hard surfaces. The harder the bristles, the softer the
surface on which the brush should be used, exception being toilet brushes and brushes found
on all-purpose flour machines. Bristles, if not maintained properly, have a tendency to bend,
splay or fall out of the stock. Bristles should be closely set in tufts and the stock well covered
with tufts.
· Head stock: This is the part of the brush into which the bristles are inserted. The stock may
be of wood, metal, or plastic. A good brush is one that has a sturdy stock.
· Handle: Brush handles may be detachable or non-detachable. Detachable handles must be
fixed firmly in place on the stock when the brush is in use.

Types of brushes: Three main types of brushes are used for cleaning surfaces.
· Hard brushes: Hard brushes have bristles that are fairly stiff and well-spaced out. They are
most suitable for the removal of heavy soil and litter from carpets and for cleaning rough
surfaces.
· Soft brushes: Soft brushes have bristles that are fairly flexible and set close together. These
help to remove loose soil and litter on hard, smooth surfaces. Such brushes may be designed
to dust carpets and furniture, too, especially those made of cane, wicker and bamboo.
· Scrubbing brushes: Scrubbing brushes have short, coarse bristles designed for use on
surfaces that have become stained and heavily ingrained with dirt. These brushes should only
be used to remove stubborn, heavy soiling from small areas that are difficult for a scrubbing
machine to access. Long handled scrubbing brushes, called deck scrubbers or T-scrubbers,
are useful for cleaning larger areas as well as corners.

Brushes are also classified on basis of their function:

 Toilet brushes: These are WC brushes, radiator brushes and Johnny mops.
 Bottle brushes: These are used for cleaning overflow vents in wash basins and tubs.
 Cloth scrubbers: These are used for scrubbing clothes.
 Deck scrubbers: These are used for cleaning large areas.
 Carpet brushes: These are used for brushing carpets.
 Upholstery brushes: These are used to loosen out dust embedded between the fabric
fibres in upholstered chairs and sofas
 Feather brushes: These are brushes with feathers, for light dusting.
 Hearth brush: These are used for cleaning heavy soiling and removing ash out of
fireplaces.
 Flue brush: These are used for cleaning chimneys.

Care and Cleaning Of Brushes:

Brushes should be gently tapped on a hard surface to loosen dust and debris after the cleaning
process. Frequent wash with water is avoidable since the brushes may lose some of their stiffness
in this way. If they must be washed frequently, the final rinse should be in cold saline water to
help the bristles regain their stiffness. Brushes should be cleaned of all fluff and threads before
washing. They may then be rinsed in warm, mild soapy water. A disinfectant should be added to
the water used for rinsing toilet brushes.

If brushes with natural bristles (vegetable or animal origin) have been used for wax polishing,
add washing soda (1 tbsp to 2 litres of water) to remove grease thoroughly. Brushes should be
washed by beating the head up and down, with the bristles facing downwards, so that the water
splashes up between the tufts. They should be rinsed well in the same way in cold water. After
shaking off excess water, the brushes should be left to dry in such a way that the remaining water
may drip off the side of the brush or the top of the head stock. Never leave brushes resting on
their bristles, else they will splay out; if left resting on their stock, water will rot the stock in
time. The best way would be to hang the brushes bristles downward. When possible, dry brushes
in the sun or open air. To extend the life of the brush, apply lacquer to the stock and handle with
an oil-can and allow to harden.

Brooms
Sweeping brooms consist of long bristles gathered together and inserted into a handle. The
bristles of a broom may be made of grass, corn or coconut fibres. Depending on the type, brooms
may be used for removing dust or dirt in large areas.
Types of brooms: As with brushes, brooms may be classified into 3 main categories:
 Soft-bristled brooms: Soft bristled brooms such as corn-fibre brooms, grass brooms and
whisk brooms are used on smooth floors. A good soft broom has comparatively fewer
split ends and any splits that do form are short.
 Hard/Coarse-bristled brooms: Brooms such as yard brooms and coconut fibre brooms
are used on course surfaces, especially outdoors.
 Wall brooms: These are also called ceiling brooms or Turk’s heads. They have a soft
head and long handle, usually made of cane. These brooms are used to remove cobwebs
as well as dust from cornices, ceilings and high ledges.

Electric brooms, arguably a fourth type, have been discussed under mechanical equipment. All
kinds of brooms raise and dissipate dust, so that, with the advent of the more hygienic process of
vacuum cleaning, brooms are used less often for cleaning purposes in hotels.

Care and Cleaning of Brooms:

Brooms should be shaken free of dust and fluff. Never store them standing on their bristles, or
the bristles will bend out of shape, resulting in inefficient cleaning. Store brooms either lying
horizontally or hanging bristles downward. Never use soft brooms on wet surfaces. Stiff brooms
such as coconut-fibre brooms can be used on wet surfaces but must be cleaned afterward
thoroughly in saline water and dried in the sun before cleaning.
Box Sweepers
These are also called carpet sweepers and are used for sweeping up dust and litter from soft floor
coverings as well as rugs and carpets. They are ideal for the removal of spills and for light
cleaning of small carpeted areas. A box sweeper consists of a friction brush that revolves when
the equipment is pushed manually over the carpet bottom to facilitate emptying after use. Choose
sweepers with a wide base that is low enough to be pushed under furniture and that will clean
close to a wall. In sweepers meant to clean hard floors as well as soft floor coverings, the brush
can be lowered to the floor to sweep.

Care and Cleaning Of Box Sweepers:

The friction brush should be kept clean; else the efficiency of the equipment will be seriously
impaired. After the cleaning process, the dustpans should be emptied of all the collected dust.

Dry Mops
Also called dust control mops, these are designed to remove soil and debris from floors, walls
and ceilings without raising and dissipating dust. These mops generally consist of a handle to
which a metal frame is attached. The mop head is either inserted into the frame or stretched over
it, according to the type.

Types of dry mops: There are 4 principle types of dry mops:

 Mops with impregnated fringes: These mops consist of dense cotton fringes,
approximately 15 cm in length, inserted into a metal frame of 15-120 cm length. These
mops are usually pre-impregnated or will require impregnation by soaking in or spraying
with mineral oil or a synthetic impregnating fluid. The dust is held onto the mops by the
oil.
 Impregnated mop sweepers: These mops consist of a double-hinged frame and are thus
called ‘V-sweepers’ of ‘scissor-action sweepers’. The mops can be pre-impregnated or
may require impregnation before each use. Following impregnation, sufficient time must
be allowed for the mineral oil to cure the fibres; else the mop will leave a film of oil on
the cleaned surface due to improper curing. To be effective, an impregnated mop must
also be maneuvered correctly. It should be worked in long, even strokes in a continual
movement, keeping the mop head in contact with the surface all the time. This way,
maximum dust collection and minimum dust dissipation is ensured.
 Static mops: These mops consist of acrylic, nylon or polyester strands fixed to a backing
stretched over a metal frame. When in use, the fringes splay out to form a large surface
area, holding dust by means of a static charge that builds up on the fringe. Static mops are
more easily maintained than impregnated mops.
 Disposable mops: These mops consist of a handle with a soft pad at the end, onto which
a cheap cotton or synthetic material is affixed. The material has properties enabling it to
attract and hold dust. The fabric is held in place by clips or a special tape and is usually
purchased in large rolls, from which the desired amount can be cut. The fabric is disposed
 off after each use and replaced immediately. Although very expensive due to constant
replacement of the head, they are extremely hygienic and are particularly suitable when
infection control is required.

Care and cleaning of dry mops:

Shake mops well after use outdoors. The mop head should be easily detachable so they can be
frequently washed in hot water with detergent. The use of soap-free detergent will prevent the
formation of scum that clogs the fibres of the head. The mop must be worked up and down in at
least 2 changes of clean, hot water. The clean mop should then be tightly squeezed out, shaken
well to get rid of excess moisture and left to dry in open air. Once dry, the mops may need to be
re-impregnated.

Wet/Damp Mops:
These mops are used in conjunction with buckets for the removal of dirt adhering to a surface.
The mop heads can be made of cotton, sponge or any other fibre capable of absorbing moisture
well.

Types of damp mops: There are 4 types of damp mops available:

 Do-all mops: These mops consist of strands of twisted cotton fixed to a circular metal
plate, which in turn is fixed to a stock.
 Kentucky mops: These mops consist of cotton strands fixed to a length of cotton fabric
which is in turn inserted into a flat metal stock. They are available in weights ranging
from 330g to 670g. The strands may be stitched together or unstitched. The former are
less likely to tangle, can be laundered more easily and are likely to last longer than
unstitched mops.
 Foss mops: These consist of a dense cotton fringe inserted into a heavy metal stock.
They are available in a wide range of weights.
 Sponge mops: These consist of cellulose sponge fixed to a replaceable, lever-
controlled head, hinged for wringing out and attached to a long handle. Using a sponge
mop is one of the easiest ways to wash a hard floor. Short handled sponge mops are
also available for cleaning windows.
 Squeegee: A squeegee consists of a long metallic handle and a wooden or rubber blade
to remove excess water from a surface being cleaned It is effective when followed by
mopping with a damp mop. A smaller version called the window squeegee is used for
wiping away water from windows after washing.

Care and cleaning of damp mops:

Take mops outdoors after use and shake well to remove excess moisture. Then these mops may
be washed in the same way as dry mops. Detachable heads are easier to clean and maintain.
However, drying is the most important part of mop care as bacteria require moisture to multiply.
A disinfectant to discourage their growth is effective only for a short period of time, so leaving
them damp means letting germs breed. Damp mops should be renewed as soon as there are signs
of wear. They should be stored in such a way that air is allowed to circulate around the mop
head. Never use disinfectant or bleach with a cellulose sponge head. Wash and rinse sponge
heads after use, squeeze out excess water and dry well. Store the sponge head by hanging.

Cloths
Various cloths are used extensively in wet and dry cleaning by housekeeping staff. For efficient
and correct usage, cloths may be colour-coded and the staff well-trained.

Types of cloths: A variety of cloths are available for specific purposes:

 Dusters and cloth mittens: These are meant for dusting and buffing. Soft, absorbent
plain or checked cotton material or yellow flannelette of up to 15 sq. Cm is ideal for
dusters. When used for damp dusting, they must be sprayed with a fine mist of water or
dusting solution. Cloths may be impregnated with a mineral oil instead. Dusters must be
folded several times into a hand-sized pad before use so as to provide a number of clean
surfaces and avoid spreading dirt again to a clean surface instead.
 Swabs and wipes: These are all-purpose cloths made of soft, absorbent material. They
are used for wet cleaning and damp dusting of all surfaces above floor level. They are
also used for cleaning sanitary fittings such as bathtubs and wash basins. Wipes include
loosely woven or knitted cotton cloths and non-woven cloths. Synthetic sponges may also
be grouped under this category. They are available in various sizes and shapes. Sponges
are better than cloths for washing walls, woodwork, glass and upholstery.
 Floor cloths: Floor cloths are bigger, thicker and made of coarser cotton material than
all-purpose swabs. They are used to wipe WC pedestals and remove spills from floors.
 Scrim: This is a loosely woven linen material resembling fine sackcloth. Scrim, because
of its high absorbency and lint-free nature, is often used instead of chamois leather for
cleaning windows and mirrors.
 Glass cloths: Glass cloths are made up of linen tow yarns and do not leave behind lint.
They can therefore be used for wiping mirrors and drinking glasses. These must not be
confused with fabrics made from glass fibres (glasscloth).
 Rags and polishing cloths: Rags are disposable cloths usually obtained from the sewing
room or bought by the sack from tailors. They are used for applying polish or strong
cleaning agents are disposed off, when dirty. Polishing cloths need to have a fleecy
napped surface and pieces of flannel are ideal.
 Wet cloths: Wet cloths need to be very absorbent and of a manageable size, so that they
can be wrung out by hand easily during cleaning. They are used for mopping large floor
areas.
 Chamois leather: Real chamois leather is the skin of the chamois goat antelope, but now
various cheaper imitations are available. These simulated chamois leathers are usually
skivers, that is, split sheepskin. Chamois leather can be used wet for cleaning windows
 and mirrors; when dry; it is used as a polishing cloth for silver and other metals. It is also
ideal for wiping squeegee blades.
 Dust sheets: Dust sheets are made of any thin cotton material, being about the size of a
single sheet. Discarded bed sheets or curtains from the linen room are ideal for use as
dust sheets. They are used to cover floors, furniture or other articles during spring
cleaning or decorating.
 Druggets: These are made up of coarse linen, fine canvas or clear plastic. They may be
the size of a carpet square or runner. They are placed on the floor in doorways to prevent
excessive dirt being tracked in or out during bad weather and during redecorating
projects. They are sometimes placed in the passage between the kitchen and dining area
to catch spills and debris.
 Hearth and bucket cloths: These are made up of thick fabrics and used to protect the
carpet and flooring when a fireplace is being cleaned or placed under buckets to prevent
marks on the surface they are kept on. They also catch splashes of water.

Clothsare important for efficient cleaning and longer life. Care and cleaning recommendations
for various types of cloths are given in Table 1.

CLOTH CARE AND CLEANING

Dusters and Wash, rinse and dry thoroughly after use. If cloth mittens are impregnated with
cloth mittens mineral oil after washing, keep them covered or they will attract dust.
Swabs and Wash in hot detergent water, rinse and dry thoroughly after use. Those used on
wipes WCs should be disinfected after washing.
Floor cloths Wash in hot detergent water, rinse, disinfect (as floors may harbour many
germs) and dry thoroughly.
Scrim Wash, rinse and dry after use.
Glass cloths Wash, rinse and dry after use.
Rags and Rags should be disposed off after use. Polishes with a strong odour may
polishing contain flammable chemicals and storing rags and polishing cloths used in
cloths their application may prove a fire hazard.
Wet cloths Wash in hot detergent water, rinse and dry thoroughly. Disinfect periodically
to prevent them from becoming unhygienic.
Chamois If not maintained properly, leather gets cracked and is damaged easily.
leather Remove excess dirt from it with newspaper. Wash only when necessary, in
plain cold water. Rinse and either store damp or dry flat. When dry, rub to
soften the leather again.
Dust sheets Shake well outdoors after use. Wash, rinse and dry when necessary. Fold
neatly and store when not in use.
Druggets Shake well by tapping on the ground outdoors, if made of plastic. Use a hard
brush to clean away stubborn dirt from cloth. Wash rinse and dry canvas and
linen ones frequently. Plastic ones can be damp wiped instead.
 Hearth and Shake well after use. Wash, rinse and dry thoroughly after use. Use a hard
bucket cloths brush to clean away stubborn soiling.

Polish Applicators
These are usually oblong in shape for efficiency of application. The polishing head should slide
out from the metal or plastic casing to enable easy replacement.

Types of polish applicators: There are 3 kinds of polish applicators:

a) Natural lambswool, with a built in polish reservoir or tray.
b) Synthetic wool, with a built in polish reservoir or tray.
c) Solid-wax pressurized applicators.

Care and cleaning of polish applicators:

Polish applicators should not be washed with water. Wiping away excess polish with newspaper
or rags before it dries should suffice. It is important to label the applicators with the type of
polish for which they are to be used so that each applicator is used with just one kind of polish,
to avoid mixing different products.

Containers
Work becomes much easier and efficient if the staff is given appropriate containers in which to
carry, transport, collect and store supplies and other items.

Types of containers: The various types of containers used are:

Buckets: These may be made of plastic or galvanized iron. Plastic buckets are more popular
these days as they are lighter in weight, quieter to use and easier to clean. Buckets to be used
with mops may have one or two sections and may have a wringer device that can be detached for
easy cleaning. Twin buckets on a low trolley enabled the brush to be rinsed more effectively
each time. Larger buckets should have castor wheels which must be kept free of hair, fluff and
dust. Buckets should be thoroughly washed, inside and out, every time they are used and then
allowed to dry before being stored.

Basins and bowls: These are used to carry small amounts of water, cleaning solutions and
powders for cleaning small areas.

· Dustpans: These are used in conjunction with a broom or brush for gathering dust. They may
be made of plastic or metal, plastic ones being the usual choice these days. Dustpans with long
handles that eliminate stooping are ideal. In order that the dustpans are effective, the edge in
contact with the floor must be thin, sharp and flat. They should always be emptied after use
and occasionally washed. They should never be stored resting on their flat edge, as it will
wear out and warp so that the pan becomes inefficient. Store dustpans suspended from a hook or
lying horizontally, sideways.

Dustbins: The housekeeping department is concerned with dustbins in 5 areas:

a) In guestrooms: These bins may be made of plastic or wood. Some properties also use
jute or wicker bins. Individual dustbins in guestrooms may be lined with a disposable
inner lining made of recycled paper or plastic. These bins must be emptied and wiped
daily. They should be washed once a week.
b) In the service rooms: These are used to collect waste from guestrooms, brought in by the
room attendants’ carts. The carts contain a sack called the trash bag for guestroom trash.
There should be 2 types of bins in the service room, a metal bin for disposing of ash from
guestroom ashtrays and a plastic or thick paper bin for other types of trash. The latter can
be incinerated directly.
c) In public areas such as guest corridors and lobbies: These bins may have a creative
design since they are constantly on view. They should be emptied daily.
d) In waste-collection areas: These are usually located outside the main building and are
hidden from view. These bins should be kept covered and emptied at least every alternate
day
Sani-bins: These are metal or plastic bins with lids. They are found in toilets for the collection of
soiled sanitary towels. They should be lined with plastic or paper bags for easy cleaning. The
bins must be emptied and wiped daily for reasons of hygiene. Disposable paper bags (sani-bags)
should be provided in the guests’ toilets for wrapping sanitary towels, before disposing in the
sani-bin. Some metal sani-bins may be provided with incinerators, but these are not available in
yet.

Spray bottles: These are lightweight containers that deliver a fine mist or cleaning solution
through a fine nozzle, particularly used for spray cleaning. It is essential that the nozzle is
properly adjusted and free from any blockage. The nozzle must be kept clean, by spraying clean,
pure water through it after every use.

Polish applicator trays: These are used in conjunction with a polish applicator mop for
polishing floors with a liquid polish. They should be labeled with the kind of polish that they
hold. Cleaning them after use is difficult. Pour any excess polish back into the polish container.
Soak the tray in a small amount of solvent used to remove that particular type of polish. Wipe
with rags and store.

Hand caddies: Also called ‘cleaners’ boxes’, these were originally made of wood or metal but
are nowadays usually made of plastic. They consist of a box with a handle and fitted tray. They
are used by room attendants for carrying cleaning supplies from room to room for guest room
cleaning. After each shift, they must be cleaned and topped up with replacement supplies for use
bin the next shift.
Carts and Trolleys:
These are more useful than hand caddies when a large amount of supplies and items are to be
carted or replaced. They are ideal for the efficient removal and carriage of smaller pieces of
cleaning equipment, cleaning agents, linen and rubbish. They eliminate the time wasted in
assembling equipment at the work location or moving them from one place to another. The
various kinds of carts and trolleys that may be used in the housekeeping department are
discussed here.

Maid’s cart/Room attendant’s cart: Also called a room attendant’s trolley, maid’s cart or
chambermaid’s trolley, this is perhaps the most significant piece of equipment in the
housekeeping department. It is like a giant tool box; stocked with everything necessary to service
a guestroom effectively such carts available are now made of metal, but sometimes wooden carts
may be in use. The cart should be spacious enough to carry all the supplies needed for a GRA to
complete half a day’s room assignments. Since the cart is large and may be heavily loaded, it
must be easily manoeuvrable as well. The ideal cart would have fixed wheels at one end and
castor-wheels at the other. The cart should be well organised so that the GRAs do not have to
waste time in searching for supplies or make frequent trips back to the supply room. Also if the
cart is not stacked neatly, it will look very unsightly when in the guests’ view. There is usually
one such cart for each room section and it is stored in the floor pantry along with other
housekeeping supplies. Fig 7.6 shows an organized room attendant’s cart.

Most of these carts have 3 deep shelves – the lower 2 for linen and the top, partitioned shelf for
small supplies. The carts also have a sack for soiled linen, detachable trash bags, storage space
for a vacuum cleaner and a hand caddy. Many carts also contain a locked box in which to store
the guestroom keys, in case a floor master key is not being used. While arranging the linen on the
cart, it should be kept in mind that the heavier linens must be placed on the lowermost shelf and
the smaller, lighter ones on the top shelf. Housekeeping supplies that are usually found in the
room attendant’s cart are listed in the table below:

Janitor’s trolley: This is used for carting and storing cleaning supplies. It is used during the
cleaning of public areas or any special cleaning projects scheduled for guestrooms. It includes a
detachable trash bag and a place for storing cleaning agents and small pieces of cleaning
equipment.

Mop-wringer trolley: This piece of equipment consists of a mop and one or twin buckets with
an attached wringer, all mounted on a trolley with caster wheels. It may have provision for
holding cleaning agents as well as a trash bag.

Linen trolley: These are used for the transfer of clean linen from the laundry to the linen room
or from the linen room to the floor pantries and so on. Linen trolleys may be made of aluminum
or steel.
Laundry sacks: These, in fact, may or may not be mobile (and hence may not necessarily be
trolleys). They may be made of wicker, fiberglass or plastic. A very popular choice is the one
made of tough cotton with drawstrings, as it can be washed frequently.

All carts and trolleys need to be kept clean, wiped daily and stored in a locked, dry, well-
ventilated area when not in use. A thorough cleaning may be done once a week. The wheels may
be oiled during this cleaning. Carts or trolleys should never become general dumping grounds
when not in use.

Sundry Equipment
This includes other miscellaneous pieces of equipment used in the housekeeping department –
ladders, carpet beaters, and abrasive pads, rubber gloves, airing racks, fit pumps and choke
removers.

Ladders
Ladders are generally made of wood or metals such as aluminum. These days, fiberglass ladders
are also available. The different parts of a ladder are the rungs (treads), stiles (side rails),
spreaders (the hinge-and-brace arrangement) and footpads.

When buying a ladder, one should primarily consider the following points:
a) What kind is needed for the work it is going to be used for – for occasional work, it may
be cheaper to hire a ladder than purchase one.
b) The weight that the ladder must bear.
c) The condition of the ladder.
d) The physical work environment it will be used in.

There are 5 main types of ladders used, based on hotel properties.

 Single-section standing ladders or stair ladders: This is the simplest, old-fashioned
ladder with 2 straight stiles and rungs fixed across them at a minimum of 254mm
intervals. The ideal ones are those with both stiles curved at the apex for safety.
 Stepladders: Various types of stepladders are available. A basic stepladder has 2
rectangular stiles fitted with treads that are a minimum of 76 mm in width. The treads
should lie horizontal, parallel to the ground when the ladder is placed at an angle of 75
degrees. A platform stepladder gives a more stable work position with a high-level
platform for holding tools and materials in use. It is available in various heights, or
without a high-level handrail. The platform must not be more than 3.85m above the
ground. The A-type platform ladder opens up like a pair of scissors to make a free-
standing set of steps with a small platform at the top, thus leaving the worker’s hands free
and eliminating the need to keep getting off to get tools and materials. It is very stable
and if fitted with a handrail above the platform, extra-safe. The steps may be folded
together for easy storage of the ladder. A swing-back stepladder is self-supporting.
 Locking stays are fitted together to brace the steps. When opened up, the treads of the
ladder lie horizontal.
 · Extension ladders: These are used for working at greater heights. These consist of 2 or
3 parts that can be slid along each other to add the required height. They are available
with 2 or 3 extensions and in various ‘closed’ lengths of 2.5-3.5 m. A double extension
ladder which can give a long length of about 8m should be sufficient for most 2-storey
properties. Longer, 3-section ladders can give lengths of up to about 10m. In the case of
smaller extension ladders, the ladder may be extended by hand & secured by stay locks
that rest on a selected rung. On larger ladders, the sections are extended by means of a
roped loop running down the side of the ladder and secured upon a cleat.
 Combination ladders: A combination ladder offers various arrangements to give a
stepladder, an extension ladder and a stair ladder in one piece of equipment. The
sections fold down to about the same size as a platform stepladder.
 Roof ladders: This type of ladder is used when working on a pitched roof. The roof
ladder has 2 wheels at the upper end, which enables it to be pushed along the slope of a
roof without damaging the shingles. On the end opposite to the wheels, the ladder forms
a hook to fit over the top ridge of the roof, which stops the ladder from slipping down.
 Angle of inclination: Whichever ladder is used, if it leans at an angle, it should be
ensured that the bottom of the slanting section is about 1 foot away from the
vertical support for every 4 feet of ladder height between the foot and top support.

Maintenance and storage:

Ladders should be stored in a sheltered area, away from the sun and rain. Wooden ladders
especially are adversely affected by exposure to heat combined with dampness. They need a dry,
well-ventilated storage area. Wooden ladders used outdoors should be treated with shellac,
varnished or given 2 coats of linseed oil as a protective treatment. A wooden ladder should never
be painted, as this can hide any defects that may arise, making the ladder potentially unsafe.
Straight (stair) and extension ladders should be stored horizontally on racks or hooks, with
support points at the top, middle and bottom of the ladder, to prevent sagging and warping. All
ladders should be kept scrupulously free of oil, grease, wet paint and other slip hazards.
Periodically tighten the reinforcing rods under the steps of a stepladder, spreader hinges and
other joints. Despite all the precautions, ladders should nevertheless be carefully inspected for
wear and damage before each use. In case of any damage, it is always best to discard it.

Carpet beaters:
Beating of carpets, although not recommended, sometimes becomes a necessity. Wire beaters
should be avoided as they may damage the rug. Instead, rattan beaters should be used. While
beating, it is best to place carpets and rugs with their naps down on the grass. They should never
be hung up and beaten.

Abrasive pads:
These are available in the form of non-woven, nylon netting pads, suitable for the removal of
localized, heavily impacted soiling by abrasion. Pads with different abrasive properties are
produced. Wire-wool and steel-wool pads should be used with caution as they may damage
certain surfaces.

Mechanical Equipment:
The various pieces of mechanical equipment used in the housekeeping department are usually
powered by electricity or gas. The staff should be well-trained in the operation of these
equipment’s since incorrect usage will not only lead to inefficient cleaning but may also become
a safety hazard.

Vacuum cleaners/ Suction cleaners:

Vacuum cleaners remove debris and soil and/or water from a surface by suction. All vacuum
cleaners work on the same operating principle. In all types, motor drives an impeller, which
sucks in air through an inlet, creating a difference in pressure between the air within and outside
the machine. Air drawn in from the inlet passes through and out of the machine. Air drawn in
from the inlet passes through and out of the machine. Usually the air is sucked in together with
soil, debris or water. The dust is collected into a container provided, which may be within the
body of the machine (as in cylindrical and canister models) or on the outside in the form of a bag
(as in upright models). The dust-collecting apparatus in the heavy duty models used in hotel
properties usually consists of 2 types of dust bags. The inner bag is made of disposable paper and
the outer one is made of fabric.

Types of vacuum cleaners: Various types of vacuum cleaners are available.

Dry vacuum cleaners: These are used for removing dust and small pieces of debris from floors,
upholstery, furnishings, walls and ceilings. Those using a flexible hose come with attachments,
such as a floor-cleaning head, a power head, a crevice-cleaning head, an upholstery-cleaning
head, a dusting head and extension tubes. Many variations of the dry vacuum cleaner are in
use:
 Electric brooms: These are very lightweight vacuums without a motor-driven beater
brush. They are used only for light vacuuming and for touch-ups on carpets and hard
floors. In other words, they come in handy when a full vacuuming is required.

 Dustettes: These are small, lightweight vacuum cleaners used for cleaning curtains,
upholstery edges, mattresses, computers and music systems. They clean by brushing
and suction and are very easy to handle. The may be carried in hand or strapped to the
back of the operator.

 Backpack vacuums: These are very efficient to clean high, hard-to-reach areas. The
vacuum unit in these machines can easily be strapped to the back of the operator.
These machines have hand-held wands that come with various attachments for
 flexibility in cleaning. They are ideal for use on curtains, drapes and ceiling corners.
These vacuums are also referred to as piggyback vacuums.

 Upright vacuums: These vacuums are the ones more frequently seen in hotels. The
main body of the vacuum lies horizontal on the floor and is driven by a single motor.
The dust-bag is outside the machine’s main body. There is a belt-driven beater brush
to facilitate removal of dust from thick-pile carpets. In an improved variation, there is
a dual-motor system – one motor drives the beater brush and the other provides the
suction. The machine also has a built-in hose for cleaning corners and upholstery.
This machine is most suitable for use on large carpeted areas.

 Cylindrical vacuums: These have no rotating brushes and work by suction only. The
term ‘suction cleaner’ is generally used for these kinds of vacuum cleaners. A filter-
cum-diffuser is fitted at the outlet which removes fine dust and micro-organisms from
the flow of air passing through the outlet. The filter-cum-diffuser also reduces air
disturbance and noise. The dust-bag is inside the cylindrical body of the vacuum
cleaner. A flexible hose along with the different attachments is used to clean a variety
of surfaces. These are the type commonly used by GRAs in guestroom cleaning.

 Pile-lifter vacuums: These vacuum cleaners are used to groom long-pile carpets.
They lift up the carpet pile that has become packed down and restore their vertical
orientation. It is especially useful before shampooing the carpet, more so if the soiling
is heavy.

 Centralized vacuum: In this type of unit, suction is generated at one point in the
building. Meanwhile, soiling can be removed at vacuum points somewhere else in the
building by suitable nozzles connected to detachable flexible hoses. The collected dirt
is then conveyed by a network of pipes to a central container. This unit is expensive
to install and is generally done at the building construction stage. The advantages of
this kind of system are:
 It is extremely hygienic, since all the dust is carried away from the point of
cleaning.
 Maintenance costs are usually lower.
 Operative fatigue is lower.
 There are no frayed flexes to repair and no individual machines to go wrong.

Wet-and-dry vacuum cleaners: These are extremely useful in hotel housekeeping operations.
They can pick up spills and excess wash water when on the wet mode. When on the dry mode,
they help in removal of dust and debris. In hotels, these machines are usually used in their wet
mode to pick up spills. They are also required when large areas of floors are being stripped of
polish and cleaned. They have a flexible hose with attachments such as a squeegee head. The
waste water collects in a tank that needs to be emptied after use. A variation of this is the large
tank-type vacuum cleaners. These are also called canister-type or industrial vacuum cleaners.
They can be used for dry and wet pick-up or both. The waste water is scooped up by a squeegee
attachment through a nozzle and travels back into the tank. They are used for cleaning large
areas when time is a constraint. They are ideal for cleaning lobbies, banquet halls and
restaurants.

Points to consider while purchasing a vacuum cleaner:

The housekeeper needs to pose and find answers to the following questions while
purchasing a vacuum cleaner:
 Is the suction power sufficient enough to dislodge dirt as well as remove dust and debris?
 If the suction power on its own is not efficient enough, can a machine with a rotating
brush be selected instead?
 Can the suction power be directed to where it is needed?
 Is the machine portable enough for the staff and the layout of the building?
 Does all the dust get trapped inside the air bag before the air passes out from the outlet?
 What attachments are available along with the machine?
 How easy is it to empty the contents of the machine?
 What is the noise level while operating the machine?
 Is the cost of the machine within the budget?

Care and storage:

Vacuum cleaners will give maximum cleaning efficiency when they are maintained well.
Housekeeping staff need to be trained in the care and maintenance of the machines. The wheels
of the machine need to be oiled periodically. After use, the dust bags should be checked and
emptied. If the machine is operated with the dust bags full, cleaning will not be operated, the
machine may heat up too much and the bags may get damaged. Wipe the casing daily and check
the hose and flex before use. Clean the attachment heads after each use. Check the filter after
use. If the machine is meant for dry suction only, never use it to clear even a little amount of
water, else the dust bags will get damaged.

In case of wet vacuums, the bucket should be washed, rinsed and dried. The squeegee should be
wiped clean and replaced whenever necessary. The hose needs to be rinsed out, the casing and
wheels wiped and the filter checked after use. The wheels need oiling periodically.

The hoses should be stored hanging on hooks. The tubes and attachment heads of a dry vacuum
cleaner should be stored in boxes, drawers of shelves. The hoses and attachment heads of wet
vacuum cleaners should be stored off the ground on a rack, in a well-ventilated place.

General-purpose floor machines (scrubbing and polishing machines)

These are designed for scrubbing, buffing, burnishing, scarifying and spray maintenance.
  Scrubbing: The bristle tips of a brush or the surface of a pad abrade and cut the soiling to
remove it.
 Buffing: The bristle tips of a brush or the surface of a pad create a high-gloss finish on
the floor surface. In case of a surface on which a polish has been applied, it will involve
generation of a local heat to harden waxes and resins.
 Burnishing: The tips of a brush or the surface of a pad abrade and cut the floor surface to
create a smooth surface with a glossy finish. In case of a polished surface, it will involve
the removal of a surface layer of polish.
 Scarifying: The bristle tips or edge of a cutting tool, cut into impacted soiling and
remove it by means of a chisel-like action.
 Spray cleaning : This is similar to spray cleaning, but the term is applied to the
maintenance of floors where a buffable or semi-buffable polish has been applied and the
bristle tips of a brush or the surface of a pad remove both soiling and the surface layer of
polish to leave a smooth, glossy surface. Resins and waxes in the maintenance product
form part of the restored finish. These machines consist of one large or several small
brushes that revolve and scrub the floor. Water and detergent are released from a tank
attached to the machine. These machines can be used for shampooing carpets, polishing
floors and spray maintenance. Such general-purpose machines are preferred in many
establishments as the machine can be put to greater use due to its versatility. In some
machines, coloured, abrasive nylon pads replace the scrubbing brushes. For normal-speed
machines:
 Beige pads are used for buffing;
 Green pads are used for scrubbing; and
 Black pads are used for stripping.

The lighter the colour of the pad, the lesser abrasive is the action. These machines may come
with or without the suction capacity to pick up water. If the machine is one without a suction
action, then the machine will have to be used in conjunction with it while scrubbing. The usual
attachments for these machines are brushes, drive discs, coloured nylon pads, a water tank, a
shampoo tank and a sprayer.

Care and storage of general-purpose machines:

The brushes and pads should never be left on the machine after cleaning. The brushes should be
detached after cleaning. The fluff should be removed from them after washing. Wash, rinse and
dry wet ones after use. The dry ones should be washed occasionally, but dust should be tapped
away after use regularly. The pads should be washed, rinsed and dried thoroughly. The tanks
should be emptied, washed and dried. The wheels and casing should be wiped after use. The
wheels need oiling periodically. The flex should be checked for any fraying before each use.
Brushes and pads should be stored in a well-ventilated area, preferably on airing racks or hooks.
They should not be kept flat on the ground. The tops of the tanks may be loosely fitted during
storage.
Wet-extraction systems:
These machines are used to restore the surface appearance of carpets, upholstery and curtains.
They remove the more deeply embedded soilage not easily removed by suction cleaning. They
are also useful in the application of soil-retardant finishes on carpets.

Types of wet-extraction systems: There are various types of wet-extraction systems.

 Hot-water extraction machines: These are machines with no rotary action. They carry
a tank for hot water and detergent, which are used for deep cleaning carpets. The hot
water and detergent are shot into the carpet from high-pressure spray nozzles. The dirt
is thus flushed to the surface and this, along with the soiled water is removed by suction
into a container in the machine.
 Solvent extraction machines: These machines are primarily used for cleaning
upholstery and curtains and to a lesser extent for carpets.

Carpet Shampoo Machines:

These machines, as indicated by the name, are designed for the deep cleaning of carpets that are
heavily soiled.

Types of carpet shampoo machines: There are 4 broad groups of these machines:
 Steam-extraction machines: Though these machines are universally called steam
extraction machines, there is in fact no generation of steam and the cleaning agents are
simply hot water and detergent. Hot water containing the detergent is injected at a
prescribed rate and subsequently extracted by a wet vacuum system built into the
machine.
 Cylindrical-brush dry-foam machines: This system has a cylindrical brush that
scrubs that scrubs and picks up in one pass, the foam generated by the machine.
 Rotary-brush wet-shampoo machines: A rotary brush cleaner in conjunction with a
wet shampoo is employed for the cleaning of carpets here. The machine comes with a
range of accessories including vacuum and drying equipment.
 Small rotary-brushes wet-shampoo machines: This is also a rotary brush cleaner, but
employs 2 brushes instead of 1 and is somewhat smaller than the rotary-brush wet-
shampoo machine.

Scrubber-drier-sweepers
These machines remove debris, soiling and/or water. They are suitable for large areas where
mechanical sweeping, scrubbing and drying are required.

Types of scrubber-drier-sweepers: The various types available are as follows:

 Power sweepers: These are self-propelled or manually propelled machines designed to
remove debris and loosen soiling from roads, pavements, carpets and large areas of hard
flooring.
  Pedestrian-driven sweepers: These feature a battery or mains-operated rotating broom
that carries dirt back into a hopper. A side-broom suction unit and filters may be
included.
 Petrol or gas-driven sweepers: These have petrol or a gas-powered engine to drive a
suction unit and brush. Soiling is brushed back into the inflow and collected in a large
cloth sack situated behind the motor. These machines are suitable for the sweeping of
pavements, car parks and similar heavy-traffic areas.
 Self-propelled sweepers: These machines may be petrol, gas or battery-powered.
The power is transferred to the drive wheels and a rotating broom, which carries
soiling away from a surface. Such machines typically contain:
 A side broom to carry debris from the floor edges into the path of the main
broom.
 A water spray or suction with the side broom to prevent rising of dust clouds.
 A high volume suction-unit that sucks or blows air through a filter as dust or dirt
is deposited in the hopper.
 A filter shaker or air-flow reverser to prevent blockages.

High-pressure washers:
This type of equipment is designed to remove soiling by subjecting the surface to water, steam
and/or sand under pressure. Water under pressure physically dislodges the dirt. The process can
be assisted by the use of hot water, steam or sand.

Scarifying machines:
Scarifying is the process by which heavy grease, mud, wet sawdust and thick deposits are
removed from the surface of floors. The process is employed when simple scrubbing has been
ineffective. Here dirt deposits are broken up by the chisel-like action of a wire-brush cutting tool.

Types of scarifiers: 2 kinds are available -

 Heavy-duty scrubber polishers: These single-to-three-brush machines can have a brush
weight of 65kg or more. They are used in conjunction with a scarifying assembly. Dislodged
dirt is removed by a second operation involving sweeping.
 Self-propelled scarifiers: These consist of a revolving tool, a hopper into which the dirt is
thrown up by the tool and suction-unit filter to remove finer particles.

CLEANING MATERIALS
There are many materials and reagents, which help in cleaning, scrubbing and polishing surfaces.
Some of these are commercial preparations for cleaning and you may be already familiar with
some of them.

a) Water- Water is the simplest cleaning reagent available to us. Some dirt may be loosened and
dissolved in it. Although most of the time, some other cleaning agent is also used along with it.
b) Detergents- Detergents are available in powder, solid (soap, soap flakes etc.) and liquid form.
These are used with water to clean various surfaces.

The basic ingredients in a detergent are surface active agents, known as surfactants. A detergent
may have more ingredients to make it more effective, like alkaline salts, bleaches, foam boosters,
germicides and perfumes. The exact nature and use of a detergent will actually vary according to
its ingredients.

However, there are a few points which should be kept in mind while choosing a detergent. It
should:
 be readily soluble in water
 be effective in all types of water and produce no scum
 have good wetting powers so that the solution penetrates between the article and the dirt
particles
 have good suspending powers to suspend dislocated dirt and not allow it to settle back
 be effective over a wide range of temperatures
 be harmless to the article and the skin.
 clean quickly
 be easily rinsed away

c) Abrasives- some of the common abrasives are sand, finely powdered brick, saw dust, wheat
bran, emery paper, fine ash, filtered chalk etc. Besides these, steel wool, nylon mesh, coconut
fibers are also used to scrub dirt. Their use depends on the surface to be cleaned and the type of
dirt to be removed. The extent of cleaning will depend upon the nature of the abrasive used and
on the scrubbing action.

d) Acids- strong acids are used to clean toilets (water closet and sinks) and are available in
crystals or liquid form. Milder forms of acids are also used to clean very dirty tiles. Acids should
be rinsed off as soon as possible after use and should be stored away from children. Vinegar and
lemon are used to clean stains on metals like brass and copper.

e) Alkalis- baking soda and ammonia are used as grease emulsifiers and stain removing agents.

f) Bleaches- stains on fabrics are removed by bleaches such as sodium hypochlorite, sodium
perborate, hydrogen peroxide, sodium hydrosulphite etc.

g) Solvents – solvents such as methylated spirit, carbon tetrachloride, kerosene, petrol etc; are
used to remove grease, wax and other stains from the surfaces. You should keep methylated
spirit, kerosene, petrol, away from fire as they are inflammable. Carbontetrachloride is harmful if
inhaled.
h) Polishes- polishes are used on surfaces such as floors, furniture, leather and even metals.
When rubbed on a surface, they provide a protective covering to the surface and produce shine.
The article also gets cleaned in the process.
Ready-made polishes are expensive as compared to home-made ones.

Apart from these equipment’s and cleaning agents, there are other materials which are used in a
cleaning process, such as disinfectants, deodorants, antiseptics, etc.

Unit Task 3: Selection of Cleaning Equipment

It is the responsibility of the executive housekeeper to procure the ideal, most efficient
equipment for her staff to ensure maximum productivity.

The choice of equipment to be purchased is made after considering the following factors:
 Safety in operation.
 Suitability to the type of area, surface, work, amount of obstruction and cleaning
frequency.
 Versatility to undertake various types of cleaning
 Work performance in terms of capacity and machine and consumer reports on
performance.
 Ease of handling in terms of size, weight and height of the machine and ease of
manoeuvring and operating.
 Portability in terms of ease of transfer between floors and the provision of wheels and
detachable parts and consumer reports on life expectancy.
 Noise level which is a more important consideration for hospitals than hotels.
 Availability of spare parts, easy servicing conditions and lead time after booking of
equipment.
 Protective design which may feature a protective edging to prevent damage to wall
furniture and fittings and no sharp edges.
 Ease of storage in terms of ease of dismantling detachable parts and storage space
required (compactness).
 Cost as a sum of initial costs, operating costs, maintenance and depreciation, as well as
hiring considerations as opposed to purchasing.
Evaluation questions
1. Find out and list the latest equipment and at least five cleaning materials/reagents
available in the market.
2. List the cleaning tools/ equipments and materials /reagents in your house.
3. Given below is a list of reagents. Specify their role in cleaning.
i. Lemon
ii. Jewellery rouge
iii. Sand
iv. Ammonia
 v. Methylated spirit

Suggested Teaching/Learning Resources

- Text books
- Cleaning equipment’s and materials
1.6 CLEANING AND SPECIAL TREATMENT AGENTS
1.6.1 Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
a) Define terms
b) Classify cleaning agents and special treatment agents
c) State the properties of cleaning agents and special treatment agents
d) Discuss choice, use and storage of cleaning agents and special treatment agents

UNIT TASKS
Introduction (+Definition)
A cleaning agent removes or assists in removing or removes physically or chemically any soil
from the surface. Dust being composed of loose particles, is removed comparatively easily by the
use of various piece of equipment; dirt, however, owing to its adherence to surfaces by means of
grease or moisture requires the use of cleaning agents as well as equipment if it is to be removed
efficiently; and a knowledge of different types is important so that deterioration of surfaces is
prevented.
Classification of Cleaning Agents and Special Treatment Agents
Cleaning agents are classified according to the principle method by which soil or stains are
removed from the surface. This will be determined by their composition. The principle classes
are:
i. Water
ii. Detergents
iii. Abrasives
iv. Degreasers
v. Acid cleaners
vi. Organic solvents
vii. Other cleaning agents (polishes, floor sealers, bleaches, disinfectants and de-odorants,
window or glass cleansers, and absorbents)

1. Water:
Water is the simplest cleaning agent and some form of dirt will be dissolved by it; but normally it
is a poor cleaning agent if used alone. It becomes effective only if used in conjunction with some
other agent, e.g. a detergent. Water serves to:
 Carry the cleaning materials to the soil
 Suspend the soil
 Remove the suspended soil from the cleaning site
 Rinse the detergent solution from the surface
Water has poor power of detergency because:
 It has high surface tension and forms droplets
 It has little wetting power
  It is repelled by oil and grease
 If shaken within oil the emulsion does not prevent formation of large droplets
 It has low surfactant effect (surface active agent)
 Hardness: Hard water contains calcium and magnesium salts which will inhibit cleaning
of material in the following ways –
 In combination with soap the salts form insoluble scum which reduces the efficiency of
the soap and makes rinsing difficult
 Calcium combines with fat in the soil to form a soapy substance which adheres strongly
to the surface
 The calcium and magnesium salts tend to cause flocculation (tendency to cause soil that
is suspended in water, to redeposit on the surface being cleaned)
 Hardness of water also causes premature aging of fabrics, causes scale and fur to be
deposited in machines and pipes.
Hard water can be softened by –
i. Addition of soda
ii. Addition of water softener based on sodium sesqui - carbonate
iii. Water softening agents

2. Detergent:
Detergents are those cleaning agents, which contain significant quantities of a group of
chemicals known as ‘Surfactants’ (chemicals which have water and soil attracting properties). A
number of other chemicals are frequently included to produce detergents suitable for a specific
use.
A good detergent should have the following properties –
i. Reduce the surface tension of water so that the cleaning solution can penetrate the soil
ii. Emulsify soil and lift it from the surface
iii. Be soluble in cold water
iv. Be effective in hard water and wide range of temperature.
v. Be hard on surface that has to be cleaned. Clean quickly and with little agitation.
vi. Suspend soil in a cleaning solution, and once the soil is removed, to hold it in suspension
and not let it redeposit.
vii. Rinse easily and leave no streaks or scum
viii. Be economical to user
ix. Be harmless to the skin and article.
x. Be bio-degradable

Chemical Composition of Detergent: - (not in the syllabus though)

1. Surfactants are chemicals, whose molecules when dissolved in water possess, water
seeking end (hydrophilic) and a water-repelling end (hydrophobic). They may or may not
carry the positive and negative electrical charge. The molecules disperse through water
and reduce the surface tension of water by overcoming the forces of attraction between
 the water molecules, thus allowing the water and surfactant molecule to penetrate the soil
and surface.
2. Builders are alkaline chemicals that influence the effectiveness of a cleaning agent in one
or both of the following ways -
i. They sequester (combine with) calcium ions in hard water to form water-soluble
salts, thus preventing the adverse effects of calcium.
ii. They enhance the emulsifying by increasing the pH value of the solution and
dispersing properties of the detergent
iii. Builders in general can cause damaging effect on many surfaces, e.g. chrome,
aluminum, wool, silk, paint, wood, linoleum. It may constitute up to 30% of heavily
built powdered detergents and helps in softening water too.
3. Foaming agents increase or stabilize the foam formed by a detergent. Foaming can be
used to surfactant activity, the level of foam depending on the amount of surfactant active
in a cleaning solution, e.g. ethanol amides. Alkalomomides derived from coconut oil are
frequently used for this purpose. The foam will stick to all non-horizontal surfaces,
increasing the contact between the surface and the cleaning chemical.
4. Chelating agents are relatively complex chemicals, which are included in many liquid
detergents to sequester calcium ions. They are also frequently used as a desealer, being
more acceptable alternative to strong acids.
5. Suspending agents increase the amount of soil that can be held in suspension in the
cleaning solution, e.g. sodium carboxymethyl cellulose.
6. Bleaches will break down with oxidation, those stains that have not been removed from
the surface by surfactants or builders. Sodium per borate, oxidizing weak bleach is
frequently included in detergents intended for washing textiles.
7. Bulking agents contribute to the volume of detergent powders, e.g. sodium sulphate.
8. Conditioning agents ensure that the granules in the detergent powder are crisp, firm and
dry.
9. Whiteners cause absolute ultra-violet light to transmit as visible white light.
10. Enzymes are complex proteins that break down organic substances, e.g. blood stains, and
food stains, etc. they are effective at 30 to 50 degrees C and are inactivated at
temperatures above 60 degrees C.
11. Anticorrosive agents inhibit the formation of water films on the surface. Chemical
reactions resulting in corrosion are generally dependent on the presence of water, e.g.
sodium silicate.
12. Perfumes and dyes are included to increase consumer acceptability, but increase the risk
of allergic reactions.
13. Germicides are also added sometimes to prevent growth of bacteria and fungus.

3. Abrasives
The cleaning action of abrasives depend on the presence of fine particles which when rubbed
over a soiled hard surface, dislodges the soil, removes tarnishing and surface scratches from meat
surfaces. Abrasives can be divided into –
 Hard surface cleaners
 Metal polishes.
Abrasives depend on their rubbing or scratching action to clean dirt from hard surfaces. The
extent to which they will rub or scratch a surface depends on the nature of the abrasive material
and on the size and shape of the particles. The use of abrasive will depend on the surface to be
cleaned and the type of dirt to be removed. Whenever possible fine abrasives should preferred to
coarser ones. E.g. glass, sand, emery paper, steel wool, nylon pads, powdered pumice, feldspar,
calcite, fine ash, precipitated whiting, filtered chalk, jeweler’s rouge (fine abrasive), etc. they are
available in natural, liquid, paste or powdered form.

Types of Abrasives
Fine Abrasives:
These include precipitated whiting (filtered chalk) and jeweler’s rouge (a pink oxide of iron)
used for shining silver. They are also constituents of commercial silver polishes.

Medium abrasives: these include rotten stone, salt, scouring powder and scouring paste.

Scouring powders are made up of fine particles of pumice mixed with soap/ detergent, and alkali
and a little bleach.

Hard / coarse abrasives: these include bath bricks, sandpaper, pumice, steel wool, and emery
paper. Glass paper, calcite, sandpaper, fine ash, emery powder and paper, jeweller’s rouge,
powdered pumice, precipitated whiting (filtered chalk). Ground limestone, sand, steel wool and
nylon scourers are some commonly used abrasives.

Abrasives are usually not used alone in cleaning agents. For example, a cream or paste meant for
cleaning utensils contain about 80 % of finely ground limestone, along with other substances
such as bleaches, anionic surfactants, alkaline builders, and perfumes.

4. Degreasing Agents
They usually consist of strong alkalis, which can dissolve proteins and emulsify and disperse
grease and similar substance. They are based on caustic soda or sodium metasilicate. Sodium
carbonate (washing soda) can also be used. They are basically used as stain removers and for
clearing blocked drains, cleaning ovens and other industrial equipment. Extreme care should be
taken in their use as they have high pH.

5. Acids and Toilet Cleansers

Cleaning agents with acidic properties react with water-soluble chemical deposits to produce
water-soluble salts. Acids dissolve metals and are hence used to remove metal stains such as
water stains in baths, hard water deposits around taps, tarnish on silver, copper and brass, etc.

Weak acids include citric acid (lemon juice), acetic acid (vinegar). They are used for removing
tarnish from copper and brass and mild water stains in baths. Strong acids are oxalic acid,
phosphoric acid, hydrochloric acid, and sulphuric acid.

Acid pH Uses
Concentrated HCL 1 Removing stubborn hard- water deposits.

Dilute HCL 1 Removing stubborn scales and deposits from sanitary ware. Removing

excess cement from newly cemented tiled areas.

Oxalic 2 Removing stubborn hard- water deposits

Acetic acid 3 Removing tarnish and stains from metals such as copper and brass.

Neutralizing alkalis are used in cleaning for preventing colors from running during washing.

Sodium and sulphate 5 Removing hard-water deposits and scales from toilets.

Acids can cause further staining on metals if it is not washed off quickly, and may spoil the glaze
on sanitary fitments. Toilet cleansers rely on their acid content to clean and keep the W/C pan
hygienic and remove metal stains. They can be crystalline, powdered or liquid.

Powdered toilet cleanser consists of a soluble acidic powder, chlorinated bleach, finely ground
abrasive (to help when a brush is used) and an effervescing substance, which helps to spread the
active ingredient throughout the water.

Liquid toilet cleansers are a dilute solution of hydrochloric acid, and should be used with great
care, because the concentration may cause damage to the surface of the pan, it’s surrounding
areas, and to the person using it (if the liquid is spilt).

6. Alkalis:
These are used as cleaning agents in the form of liquids and powders. They are particularly
useful in the laundry. Very strong alkalis should be used with utmost caution as they are
corrosive and toxic. These are called caustic alkalis. Many alkalis act as bleaches.
Caustic soda- based cleaning agents are used to clear blocked drains and to clean ovens and other
industrial equipment.
Alkalis and their use:
Alkalis pH Uses
Sodium hydroxide (caustic soda): Removing stubborn grease from ovens and equipment.

Ammonia: removing stubborn grease

Sodium carbonate: Used as an alkalis builder in synthetic and soapy detergents. Clearing blocked
drains.

Sodium Per-borate: Removing stains and whitening due to bleaching action at higher
temperature (above 40.C)

Sodium Hypochlorite: Removing stains and whitening due to bleaching action on various types
of surfaces. Acts as disinfectant.

Sodium Bi-carbonate: Removing stubborn grease from smooth, delicate surfaces. Removing
stains such s tea, coffee and fruit juice.

Sodium Per-borate (borax): Removing stubborn grease from smooth, delicate surfaces.
Removing stains such s tea, coffee and fruit juice.

Sodium Thio-sulphite: Removing iodine stains.

7. Organic Solvents
These are chemicals that dissolve fat, oil, grease, wax or similar compounds from different
surface, e.g. methylated spirit, white spirit (turpentine substitute), carbon tetrachloride. The
former two are highly inflammable while carbon tetrachloride is harmful if inhaled, and hence
should never be used in a closed area. Many are used for routine stain removal. They are harmful
to skin and some surfaces and are fire hazardous.

8. Polishes
They do not necessarily clean but produce a shine by providing a smooth surface from which
light is reflected evenly. They do this by smoothing out any unevenness on the surface of the
article, in many cases by forming a thin layer of wax on the surface, thus giving some protection.

a) Metal polishes – these remove the tarnish resulting from the attack on the metal by certain
compounds and some foodstuffs. They are of two basic types, one for hard metal and other for
soft. Either type may be liquid or paste. Liquid polish is a fine abrasive waxed with grease
solvent, and sometimes with an acid, e.g. plate powder, precipitated whiting, jeweller’s rouge,
mentholated spirit, and ammonia. Abrasive when rubbed on the surface of the metal provides
friction to remove the tarnish and produce a shine.

b) Floor polishes –They are of two basic types – Spirit based and Water based.
b1) Spirit based polishes contain a blend of mainly natural waxes, dispersed in a spirit solvent.

They may be in paste or liquid form and contains silicon, but too high a silicon content makes
the floor slippery. The build-up of polish can be removed by loosing the wax finish with spirit
and slight abrasion, and then picking up the loosened wax with a damp cloth mop. It is suitable
for flooring those are harmed by water like wood, cork, linoleum, and magnesite.

b2) Water-based polished are emulsions in which fine particles of natural and synthetic waxes
are dispersed in water. They are suitable for use on thermoplastic, rubber, PVC, asphalt and
combination floors as spirits can affect them. They can also be used on sealed flooring of wood,
cork, magnesite and linoleum. Water-based polishes are always liquid but maybe fully buff able,
semi-buff able or dry bright. The build-up polish can be removed by loosening the wax synthetic
resin with hot water and alkali – no detergent. Floor polishes are floor waxes and have to be
subjected to rough traffic. A more lasting surface can be obtained by use of a floor seal, with or
without water based polish applied on it. Seals are semi-permanent materials, which renders the
floor impermeable and protects it from dirt, stains and other foreign matter. They are not
polishes.

c) Furniture polishes are intended for wooden furniture and fittings. They are protective
finishes, which provide the surface of the furniture with a thin layer of wax or resin. This layer
gives protection against abrasion, absorption of spillages and a smooth surface from which light
maybe reflected to give a shine or sheen. It consists of waxes dissolved in varying amount of
spirits. They are of four types –
i. Paste wax polish – high proportion of wax plus silicon
ii. Cream polish – greater amounts of spirit to give a cleaning action
iii. Liquid polish – have great proportion of spirit requiring no buffing
iv. Spray polish – also has high proportion of spirit

9. Floor Sealers
These are applied to flooring surfaces as a semi- permanent finish that acts as a protective barrier
by preventing the entry of dirt, gems and liquid, grease, stains and bacteria. They prevent
scratching and provide an easily maintainable surface. The right type of seal should be applied to
each type of floor for effective protection and an attractive appearance. According to their
functions, floor sealers can be finishing protective or combination of both.
Types of floor sealers
i. Oleo-resinous sealers: they are used for imparting an attractive surface gloss
penetrating the floor darkening the colour and highlighting the grain of wood floors.
ii. One-pot plastic sealers: they are used on wood, wood- composition, cork and
magnesite floors.
iii. Two-pot plastic sealers: they are also used on wood, wood- composition, cork and
magnesite floors.
 iv. Pigmented sealers: these may be used on concrete, wood, wood-composition,
magnesite, asphalt, and stone floors.
v. Water-based seals: these may be used on marble, terrazzo, magnesite, linoleum,
rubber, thermoplastic tiles, PVCs, asphalt, concrete, stone-, and quarry tiles.

10. Bleaches
Bleaches used for cleaning purposes are generally alkaline stabilized solutions of sodium
hypochlorite and are useful for stained sinks, W/C pans, etc, but they must never be mixed with
other types of toilet cleansers. They whiten and have germicidal properties. Great care should be
taken to prevent spotting on other surfaces.

11. Disinfectants and De-odorants

Disinfectants, antiseptics and de-odorants are not strictly cleaning agents, but are often used
during the cleaning operations. Disinfectants kill bacteria; antiseptics prevent bacterial growth
and are frequently diluted disinfectants. Use of disinfectants should not be necessary if the
cleaning methods are correct.

Types of disinfectants:
Disinfectants can be categorized in terms of their chemical action and compositions
a) Phenols: these are hydroxyl derivatives of the aromatic hydrocarbon benzene. They are used
in dilute or high concentrations to disinfect surfaces in hospitals especially .in hotels, diluted
phenols are used with their sharp smell masked by other additives.
b) Halogens: the elements chlorine and iodine may be used as disinfectants .Chlorine is used
both as bleach and as a disinfectant on many surfaces .Iodine is not often used to disinfectant
surfaces because it tends to leave brown stains.
c) Quaternary ammonium compounds: these are cationic surfactants useful as bactericides.
Natural pine oils: pine oils are obtained from pine trees. They are germicidal to some extent, but
are mainly added changing formulation for their pleasant smell.

Deodorants mask unpleasant smells by either combining chemically with the particle causing
smell, or by their smell being pre-dominant. This is not required where there is good ventilation
and thorough cleaning. They are used in restrooms, guestrooms, guest bathrooms, cloakrooms
and public areas such as lobbies. Some deodorizers leave no trace of a perfume cover- up. They
are usually available as aerosol sprays, Liquids, powders and crystalline blocks.

12. Window or Glass Cleansers

Window cleansers consist of water-miscible solvents, often isopropyl alcohol, to which small
quantities of surfactants and possibly an alkali are added to improve the polishing effect of the
cleanser. Some also contain fine abrasives. Most glass cleaners are available as sprays or liquid.
They are sprayed directly onto windows, mirrors and other glass surfaces or applied on with a
soft cloth and rubbed off using a soft, lint- free glass cloth. An inexpensive glass cleaner that can
be readily made in the housekeeping department is soft water to which some vinegar is added
can be used with old newspaper.

13. Absorbents
They carry out the action by absorbing the stain or grease. They are used only when the quantity
of stain is too much. E.g. starch powder, fuller’s earth, bran, French chalk powder, etc

Assignment
State the properties of cleaning agents and special treatment agents

Choice of Cleaning Agents and Special Treatment Agents

With a variety of cleaning agents in the market, the housekeeper should remember that a great
deal of time, effort and money can be wasted by wrong choice as well as possible deterioration
of articles and surfaces. Cleaning agents are chemicals and the housekeeper should have some
knowledge of cleaning science if they are to be chosen and used correctly. The following points
maybe taken into consideration when choosing cleaning agents; -
 Type of soiling Versatility
 Composition of the cleaning agents Packaging
 Ease of use Storage and deterioration
 Saving of time and labour Cost
 Possible damage to surface Smell
 Toxic or irritation to skin Cleaning power

Storage of cleaning agents

The following are the points to consider when storing cleaning agents:
a) Label all containers clearly and with water proof pens or labels
b) Indicate the dilution rate if necessary
c) Ensure the tops/covers are secure and containers are kept clean
d) Store all the containers neatly to avoid damage and spillage
e) Keep aerosol containers away from hot pipes and radiators
f) Ensure that shelves are strong to bear the weight of the cleaning agents
g) Keep the store locked when not in use
h) Keep the store well ventilated
i) Do not store heavy items very high on the shelves
j) Clean the store regularly
k) Use funnels for dispensing and pre-diluting
l) Rotate stock
m) Keep bin cards up to date
n) Check stock regularly
1.7 CLEANING
Theory
1.7.1T Specific Objectives
By the end of this sub-module unit, the trainee should be able to:
a) Define terms
b) State the reasons for cleaning
c) State the types of soiling
d) Explain different cleaning methods
e) Explain factors that determine the frequency of cleaning a given area
f) Classify and use of cleaning schedules
g) Outline steps in work organization
h) Discuss types of cleaning systems

UNIT TASKS

Unit Task 1: Definition of terms

Cleaning
Cleaning is a process of removing dust, dirt or any other undesirable materials like stains, spots,
contents of an ashtray, etc.

Dust collectively refers to the loose particles, which are very easily moved by air and settle on
any surface. It is easily removed with the help of a dry cloth.

Dirt refers to dust which sticks to any surface with the help of moisture or grease. It is more
difficult to remove dirt as compared to dust. Dirt has to be removed either with a detergent or
any other cleaning agent.

Unit Task 2: Reasons for Cleaning

Cleaning will be required for five reasons:
1. Prevention of the spread of infection and disease. When maintaining a clean
environment prevention of the spread of the disease- causing bacterial and their removal
can be of paramount importance. Cleaning is the most important method of achieving
this.
2. Dust Control. In some situation dust control is of paramount importance. In industries
manufacturing hazardous materials or when hazardous dust and fumes are a by- product
of the process involved, levels of dust within the atmosphere must meet specific levels In
other industry, e.g. pharmaceuticals and electronics, dust may interfere with the
manufacturing process.
3. Preservation of the fabrics, fixtures, fittings and furnishings. Accumulation of dust,
grease and other types of soil will lead to a progressive deterioration of a building and its
 furnishing. When cleaning is neglected, this process of deterioration will accelerate and
when eventually carried out may require drastic methods which will cause further
damage.
4. Provision of a socially acceptable environment. A clean and attractive environment is
essential to live and work in. guests are unlikely to return to a poorly maintained and
cleaned hotel. People using a building are more likely to respect one that is clean and
well maintained. Employees are also likely to be happy and productive.
5. Safety. Standards of cleaning and maintenance must be at least sufficient to meet the
requirements of the Health and Safety at Work Act 1974

Unit Task 3: Types of Soiling

Soil in a room or building may arise from four sources:
i. Carried into a room by the air
ii. Carried in on feet and peoples clothes
iii. Carried in on equipment
iv. Caused by activities or operations carried out in a building or by persons in it.

Types of soil
 Fumes and odours
Caused by gases or particles which may enter a building through windows and doors, or may
arise within the building. They include fine soot and corrosive acid gases, or odours caused by
the presence of activities of other people.
 Dust
This enters a building through doors, windows, on clothes and footwear. Dust is one of the most
important agencies for the transfer of bacteria
 Grit
These are large particles which will enter a building on footwear or clothing and may arise
within a building as a result of manufacturing operation and deterioration of building fabrics
 Litter
It includes any large debris e.g. cartons, papers and cigarette ends.
 Tarnishing
Silver will react with sulphites in the air to produce a dark discoloration of silver sulphide.
Copper reacts in moist atmosphere with oxygen to produce a green discoloration.
 Stains and chemical soilage
These arise as a result of spillages, accidents, or vandalism, including localized staining of floors,
upholstery and carpets, urine and excreta.

Unit Task 4: Cleaning methods and procedures

The methods of cleaning and maintenance employed will depend on:
a) the type of surface (wall, ceiling, windows or door)
 b) The nature of the surface (smooth, textured, porous, nonporous or abrasion resistant) and
the type of soil
c) The frequency will depend on the standards of frequency required

METHODS OF CLEANING
a) Dusting
When any surface is wiped with a piece of dry cloth, (duster), it carries the loose dust with it and
the process is known as dusting.

i. Low dusting
This is the removal of loose soil from surfaces within a stretched arm’s length of the worker, e.g.
furniture, doors and floors.
Dust should be collected in a well folded dust control cloth or mop and should not be shaken.
ii. Shaking and Beating
When you shake or beat any soft material, like a carpet/rug or a curtain, the dust falls out,
making the article dust free to a large extent.
This is mostly done in open air so that other things do not get dusty.
iii. High dusting
This is the removal of loose soil from ceilings, ledges, pipes and fittings beyond stretched arm
length.
Dry dust control mops, long brooms fitted with special soft headed bristles may be used.
iv. Damp dusting
This is the removal of dust from surfaces using a cloth wrung from plain water or water with
very little detergent, which does not necessitate rinsing. It is a quick process which follows dry
dusting in daily cleaning.

b) Sweeping
When a broom or a brush is used to carry the dust laterally along the room, the process is known
as sweeping. While sweeping any vertical surface as walls, you should remember to start from
the top and sweep downwards.

Similarly for lateral sweeping as for floors, start from one end of the room and move to another,
preferably a door, and carry the dust all along or collect in a dust pan. All the movable articles
kept on the floor should be lifted, swept under, and kept back in place.

c) Mopping
Mopping is mostly done on floors. Extra attention should be paid to nooks and corners otherwise
it gets tougher to remove fixed grime later on.
 i. Dry mopping: This method is used on hard floors, for example cement, terrazzo, etc.
After wet cleaning, a soft mop can be used to give the floor a shine.
ii. Damp mopping: This is the removal of light soil with a well wrung mop. The mop should
be rinsed after every section cleaned.
iii. Wet mopping: This is the removal of moderately light to heavy solid from the floor with
a wet mop or floor cloth and a detergent.

d) Scrubbing/Scarifying
Scrubbing is the removal of impacted soil or surface layers of polish and abrasion using a
scrubbing brush or an abrasive pad and the action of a cleaning agent.

e) Stripping/Burnishing
This is essentially the same as deep scrubbing, but involves the complete removal of polish from
a floor. A hard abrasive pad or steel brush is used.

f) Polishing/Buffing
When some reagent is rubbed on a surface to bring out the shine, the process is known as
polishing and the reagent applied is known as the ‘polish’. Similarly, many other articles/
decorative items made of brass, wood, marble etc, may be polished.

g) Suction cleaning;
This is the removal of loose soil from surfaces by use of a vacuum cleaner. Different attachments
will be required for different surfaces.

h) Shampooing;
This is the removal of soil in a wet form from carpets and upholstery.

Cleaning Procedures
Dusting:
Using a dry, lint cloth or static mitten, systematically dust vertical surfaces from top to
bottom; and horizontal surfaces with straight, overlapping strokes.
Re-fold duster as necessary to ensure that dust is not redeposited on cleaned surfaces.
Draw dust out of corners and away from the edges of horizontal surfaces.
Do not flick or shake out cloth.
Replace cloth as necessary.

Damp wiping:
Prepare cleaning solution according to manufacturer’s instructions. Using a damp cloth
wrung almost dry, wipe surface using smooth strokes.
 As necessary, rinse cloth in clean water, recharge with cleaning solution and wring out
until almost dry.

Polishing:
Apply polish sparingly to a surface previously cleaned and allowed to dry.
Take care to avoid applying polish to adjacent surfaces.
When polishing small items, or items over a hard floor, spray the polish on to a cloth
rather than directly on to the item.
Do not spray an aerosol polish containing silicone onto furniture on a hard floor, as some
polish may fall on to the floor causing slippery conditions.
When dry, buff to a high sheen.

Unit Task 5: Factors that determine frequency of cleaning

 Traffic
Cleaning when traffic is lightest will have a number of benefits;
a) Dust will settle and be removed more effectively
b) There will be fewer interruptions so cleaning an be completed more quickly
c) It will be more methodical allowing operatives to progress from one area to the rest
 Occupancy
It is easier to clean an empty building. Work should be carried out when the building has been
vacated, or between one period of use and another
 Other Services
Where operatives are required to provide other services at a set time, cleaning must be scheduled
around those times.

Unit Task 6: Cleaning schedules

The important question is how to do cleaning? You must have observed the cleaning process at
your own house. Do you clean your rooms completely by removing all the furniture etc, every
day? No, because that would require a lot of time and labour which cannot be devoted every day.
Then how to do the cleaning? For this, it is important to follow a certain schedule of cleaning.
Every day, a general cleaning of the open surfaces like floors, furniture and other such surfaces is
required. Once in a while some more time is given to cleaning and you probably move heavy
furniture and clean beneath it or beneath the carpets. Maybe once in six months or a year you
empty the room completely and give it a complete wash, polish the floors, whitewash the walls,
ceiling etc.

Thus we can basically divide cleaning into three types of schedules:

 a) Daily clean
b) A weekly clean
c) A spring clean
A daily cleaning would be a general cleaning done every day; a weekly cleaning would be a
more thorough cleaning done periodically, depending on the frequency of use. In a guest house,
hotel, or a hospital, it may be done once a week or even earlier. Spring cleaning is usually done
once a year or when particularly needed. It may be earlier in the case of a hospital.

A. General Procedure for Daily Cleaning

1. Once you enter the room, open all windows in order to let the fresh air come in.
2. Remove all unwanted articles like tea cups etc., and empty ash trays and dust bins.
3. Sweep the floor.
4. Dust all surfaces including furniture and fixtures.
5. Brush or vacuum clean the carpet.
6. Mop the whole area.
7. Replace linen wherever required, like in a bedroom, make the bed, in a restaurant cover
the tables, in bathrooms, check for towels, soaps etc.
8. In the end, adjust windows, do a general survey to see that everything is in order and to
your satisfaction.

B. General Procedure for Weekly Cleaning

Special cleaning is more thorough than daily cleaning.
1. Start in the same way as in a daily clean – that is, first open all the windows for fresh air.
2. Remove all unwanted articles like trays, teacups, bottles etc. Empty the ash tray and dust
bins.
3. Remove all dirty linen.
4. Remove stains from walls, doors, windows and furniture.
5. Check and clean thoroughly, all the drawers, furniture, fittings, all hangings or pictures,
lights, etc.
6. Wipe, dust or polish table lamps, accessories, telephone, if needed.
7. Vacuum clean the carpets and other upholstery. If vacuum cleaner is not available, use a
brush.
8. Sweep, dust and mop the surfaces.
9. Replace linen with clean linen
10. Survey the room for any discrepancy and adjust windows as desired.

C. General Procedure for Spring Cleaning

Spring cleaning is done after long intervals, the frequency being as less as once a year. Thus, it
may also be called annual cleaning. It is the most thorough cleaning of a room.
1. Ventilate the room.
2. Take off all linen, including curtains and remove them from the room.
 3. Remove all the movable articles including lamp shades, pictures, wall hangings etc., wipe
and clean everything.
4. If necessary, remove all furniture and furnishings from the room. At least remove soft
furnishings like carpets. Clean the cobwebs.
5. Sweep the floors.
6. If any maintenance work is required, this is the right time to do it.
7. Polish the furniture, decorative articles and floors.
8. Clean carpets thoroughly in the sun or send for dry cleaning.
9. Replace everything at the predetermined place, including all furniture and fixtures.
10. If desired, rearrange the heavy furniture to give a new look.
11. Dust and mop.
12. Adjust windows, survey the room to satisfaction.

Unit Task 7: Steps in Work Organization

Work organization
There are basic rules to follow in any kind of cleaning activity, whatever the nature of the
surface or the soil:-
 All loose dust and litter should be removed before dealing with any stubborn stains/dirt.
 Loose dust and litter should be removed without harming the surface being cleaned or the
surrounding surfaces.
 The surface should be restored to its original state after the cleaning process.
 Abrasives should be used as a last resort as they can damage the surface.
 Use an agent that is least offensive in smell if alternatives are available.
 Use methods that are convenient to guests.
 When cleaning an area, start with the cleaner surfaces and articles and then go on to clean
the more heavily soiled ones, so as to prevent the spread of soil from dirty to cleaner
surfaces.
 The cleaning process should be efficient, using a minimum of equipment, cleaning
agents, labour, and time.
 The simplest method should be tried first, using the mildest cleaning agent.
 The cleaning methods least harmful for the surface should be used.
 The cleaning process should be efficient, using a minimum of equipment, cleaning
agents, labour, and time.
 The simplest method should be tried first, using the mildest cleaning agent.
 The cleaning methods least harmful for the surface should be used.
 Stains should be removed as soon as they occur.
 The cleaner should take all safety precautions while cleaning e.g. cleaning agents and
equipment should be stacked neatly to one side.
 Be sure that during the process of cleaning, areas do not become accident prone e.g. wet,
slippery floors, etc.
  The cleaner should start cleaning from the farthest end of an area, working towards the
exit.
 After the cleaning process is over, all equipment should be washed or wiped as
applicable, dried, and stored properly; cleaning agents should be replenished and stored;
waste discarded; and the area left neat and tidy.

Unit Task 8: Types of Cleaning Systems

There are three types of cleaning systems:
1. Unit Cleaning
This is a type of cleaning system where work is done in a given sequence. Work is carried out in
one area and after completing, one moves to another area.

Advantages
a) Increased security as you do not have to move items from one area to another.
b) Training is simplified as work is carried out systematically
c) There is better organization as one follows a sequence
d) There is more job satisfaction in this method

Disadvantages
a) The work may be monotonous because it is repetitive in the different rooms
b) There is a lot of activity in one room for a period of time, thus disrupting the occupant
c) There is need for more equipment
d) There is the possibility of incomplete work

2. Block cleaning
It is where one particular job is done in one area and then the worker carries out the same activity
in another area, e.g. window cleaning from room to room.

Advantages
a) Less equipment is required for use
b) It is cheaper to operate

Disadvantages
a) Security is weakened
b) There is more disturbance to the guest
c) It is monotonous to the staff
d) Cleaning may not be done to the required standards

3. Team Cleaning
This is where a cleaning is done by a number of people who work in one area but performing
different tasks
Advantages
a) It is time and energy saving
b) It is not monotonous
c) Cleaning standards can be maintained
Disadvantages
a) The staff may not work well together
b) It is inconvenient to the staff due to lack of equipment
c) Carrying out a properly designed schedule of work may be difficult

Suggested Teaching/Learning Resources

- Text books
- Internet

Evaluation questions
- Assignments
- Reports
- Tests