Module 8: Cleaning programmes, furnishing and decorative order

Course outline
Monitor cleaning programmes and effectively communicate requirements to staff Monitor furnishing and effectively communicate required actions to staff Monitor decorative order and communicate requirements for action appropriately to staff Ensure all problems identified in the monitoring and inspection process for cleaning are appropriately dealt with Ensure all documentation for monitoring processes is maintained

Course outline
Document and report as appropriate recommended improvements in the decorative and furnishing order of the establishment Take appropriate actions to rectify immediate problems with furnishings and decoration

8.1 Areas subject to cleaning programme specifications and inspections or audits

1. Work Areas Kitchen should be kept clear from any hazards High hygiene standards should be kept Restaurant should be cleared from any hazard and kept clean all the time since it is in direct contact with customer

2. Staff Areas Pantry/ canteens should be kept clean

Lockers area to be kept tidy and organised

3. Customer Areas Restaurant bars and lounge Maintain a high level of hygiene Why?? ____________________________________ ____________________________________ ____________________________________ ____________________________________

4. Storage areas Food is stored here, hence high level of hygiene standard Pest free Food and drinks should be divided into different stores

5. Equipment Equipments are often used for the preparation of food To prevent cross contamination, equipments have to be maintained and clean daily
6. External areas It determines the image of the restaurant A dirty, poor maintained restaurant will shun prospective customers away

Resources required: 1. Staff Should be trained on hygiene and know how to implement knowledge at work 2. Cleaning equipment Employer is forced by law to provide training on how to use cleaning equipment, on how to maintain, where to purchase and how to use it 3. Protective clothing PPE is provided by employer and is used to protect employee during duties

Comprises of: Gloves Face mask Eye protection Overall or waist coat for before and after service

Communications
Written

Verbal
Diagrammatic Customer care considerations

8.2 Aspects of safe handling and storage of cleaning equipment and chemicals
Legislation Safety requirements Dangers

Cleaning The process of removing food and other types of soil from a surface, such as a dish, glass, or cutting board. Cleaning is accomplished using a cleaning agent that removed food, soil, rust stains, minerals, or other deposits. Right cleaning agent must be selected because not all can be used on food- contact surfaces. A food contact surface is defined as a surface of equipment or a utensil from which food may drain, drip, or splash into a food or onto a surface normally in contact with food.
** Refer to handouts for the definition of terms

Legislation
COSHH ( Control Substances Hazardous to Health Regulations 2002) Usage of hazardous substances can put peoples health at risk. COSHH requires employers to control exposures to hazardous substances to protect both employees and others who may be exposed from work activities

 Hazardous substances are anything that can harm your health when you work with them if are not properly controlled eg. By using adequate ventilation.

Found in nearly all work places eg. Factories, shops, restaurants, offices

Employers duties
If employees are liable to be exposed to hazardous substances, suitable and sufficient assessment of the risks are to be made available to them. Measures must then be taken to either prevent exposure or adequately control the risks from such exposure Take all reasonable steps to ensure control measures are used

Employers duties
Measures must be maintained in an efficient state, efficient working order and in good repair

Provide suitable and sufficient information, instruction and training

Employees duties
Make full and proper use of any control measures or facility provided

Report any loss or defect or any control measures provided, to their employer

Safety Requirements
Employer should provide the following: PPE (Personal Protective Equipment) User friendly manual A first aid box Safe storage to store chemicals COSSH sheet for each chemical, describing the type of chemical and if its dangerous or not

Dangers associated with cleaning chemicals

Inappropriate use of hazardous substance can result in discomfort, pain and even death If not used properly, it can: - Cause burns - Cause environmental damage - Catch fire and explode - Damage health including asthma, dermatitis and damage to central nervous system

8.3 Factors involved in planning and drawing up cleaning programmes

When Date, Day and time

Where Place involved

How The cleaning process

By whom Employees or external cleaning professional

Checklist To ensure that job done are up to standard
* Refer to notes for items to be cleaned

Points to note: Always use the correct cleaning materials for the task in hand Clean frequently Rinse all surface well Dusters should only be used for dusting and not for cleaning tasks Use cleaning procedures which clean adequately and efficiently Cloths used in cleaning toilets must not be used for any other purpose

Points to note: Clean and store your equipment safely and in the correct place Do not use cleaning detergents for wiping food preparation surfaces Consider safety at all times and do not stretch or stand on chairs to reach points. Use a stepladder.

8.4 Factors involved in maintaining furnishings and decorative order

Organisation standards Recommendations Methods of communicating Verbally or written Recommendation examples: comfort, safety efficiency, cost effectiveness, budgets, customer expectations

 Actions: self, staff, external specialist, internal specialist Checklist Furnishings: covers, furniture, fittings

To check!!!!
Surface should look clean. No debris left on the surface Work areas should smell clean Surface area should feel clean, no presence of grease or solid particles

8.5 External areas subject to the monitoring of cleaning programmes, decorative standards and furnishing
Areas: 1. Car parks 2. 3. 4. 5. 6. Eating areas External Building and fabric Information signs Lighting and drainage Other equipment

1.

Carparks
Area is free from waste - cleaners Lights should be in working condition and clean monthly specialist staff Clear identification of exit, disabled parking etc .

2. Eating areas
Cleaning to be done after every service Furniture cleaned daily Smoking and non- smoking areas well defined

3. External Building and fabrics

Building to be washed monthly by power washing from professional cleaning company Fabrics to be sent to laundry

4. Information signs, lighting equipment and drainage Be clear Well kept, not broken Cleaned regularly Broken items or defects are to be reported to maintenace

5. Other equipment
Glass machine to be cleaned daily using special cleaning powder

8.6 Factors involved in the maintenance of external areas

How often: Daily, weekly, monthly, quarterly, annually By whom: Staff, outside specialists, contractors Areas needing scheduled maintenance: Checklists: types, examples, weekly inspections

 Areas requiring scheduled maintenance: - Air- con - Drainage - Special equipments

Checklists: types, examples, weekly inspections

Remedial actions: Follow up actions (Next maintenance)