TM Housekeeping Ncii

CAREGIVING NCII
Sector: HEALTH,SOCIAL, AND OTHER COMMUNITY

DEVELOPMENT SERVICES
Qualification Title: CAREGIVING NCII
Unit of Competency: Maintain a healthy and safety

environment
Module Title: Maintaining a healthy and safety environment
Mary Jane D. Subrado

Trainer
Plan
Training
Session
Date Developed:
MAY 3
Page 1 of 141
CAREGIVING NC II Developed by:
Mary Jane D.
Subrado
Data Gathering Instrument for Trainee’s Characteristics
Please answer the following instrument according to the characteristics

described below. Encircle the letter of your choice that best describes you as a
learner. Blank spaces are provided for some data that need your response.
Characteristics of Learners
Language, literacy Average grade in: Average grade in:

and numeracy
(LL&N) English Math
a. 95 and above a. 95 and above

b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79
Cultural and Ethnicity/culture:

language a. Cebuano
background
b. Subanen
c. Muslim
d. Ilongo
e. Others( please specify)_____________
Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
Date Developed:
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Mary Jane D.
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f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
b. Female
Age Your age: _____
Physical ability 1. Disabilities(if any)_____________________

2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) ___________________
Previous experience Certificates related CAREGIVING NC II
with the topic
Number of years as a competency trainer ______

Previous learning List down trainings related To CAREGIVING NC II
experience ___________________________
___________________________
___________________________
Training Level National Certificates acquired and NC level
completed ___________________________
___________________________
Special courses Other courses related to CAREGIVING NC II
a.
b.
c.
Learning styles a. Visual - The visual learner takes mental pictures
of information given, so in order for this kind of
learner to retain information, oral or written,
presentations of new information must contain
diagrams and drawings, preferably in color. The
visual learner can't concentrate with a lot of
Date Developed:
MAY 3
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Mary Jane D.
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activity around him and will focus better and

learn faster in a quiet study environment.
b. Kinesthetic - described as the students in the
classroom, who have problems sitting still and
who often bounce their legs while tapping their
fingers on the desks. They are often referred to
as hyperactive students with concentration
issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail but
has a hard time with written text. Having to read
long texts is pointless and will not be retained by
the auditory learner unless it is read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what has
happened.
f. Theorist - Learns most when ideas are linked to
existing theories and concepts.
g. Pragmatist - Learns most from learning activities
that are directly relevant to their situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify)
___________________________
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions.
Please check the appropriate box of your answer to the questions
below.
Date Developed:
MAY 3
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Mary Jane D.
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BASIC COMPETENCIES
1.PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information
1.2 Participate in workplace meetings and discussions
1.31.Complete relevant work related documents
2.WORK IN A TEAM ENVIRONMENT
2.1 Describe team role and scope
2.2 Identify own role and responsibility within team
2.3 Work as a team member
3.PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goals
3.2Set and meet work priorities
3.3Maintain professional growth and development
4.PRACTICE OCCUPATIONAL HEALTH AND SAFETY PROCEDURE
4.1 Identify hazards and risks
4.2 Evaluate hazards and risks
4.3 Control hazards and risks
4.4 OHS awareness Maintain
COMMON UNITS OF COMPETENCY
1.IMPLEMENT AND MONITOR INFECTION CONTROL
POLICIES AND PROCEDURES
1.1. Provide information to the work group about the organization’s
infection control policies and procedures
1.2 Integrate the organization’s infection control policy and procedure
into work practices
1.3. Monitor infection control performance and implement
improvements in practices
2.RESPOND EFFECTIVELY TO DIFFICULT/CHALLENGING
BEHAVIOR
2.1. Plan responses
2.2 Apply response
2.3 Report and review incidents
3.APPLY BASIC FIRST AID
3.1. Assess the situation
3.2. Apply basic first aid techniques
3.3Communicate details of the incident
4.MAINTAIN HIGH STANDARDS OF PATIENT SERVICES
4.1. Communicate appropriately with patients
4.2Establish and maintain good interpersonal relationship with patient
4.3. Act in a respectful manner at all times
4.4 Evaluate own work to maintain a high standard of patient service
Date Developed:
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CORE COMPETENCIES
CAN I…? YE NO
S
1. PROVIDE CARE AND SUPPORT TO INFANTS AND

TODDLERS
1.1 Comfort infants and toddlers √
1.2 Bathe and dress infants and toddlers √
1.3 Feed infants and toddlers √
1.4 Put infants and toddlers to sleep √
1.5 Enhance social, physical, intellectual, creative

and emotional activities infants and toddlers
2. PROVIDE CARE AND SUPPORT TO CHILDREN
2.1 Instill personal hygiene practices to children √
2.2 Bathe and dress children √
2.3 Feed children √
3. FOSTER THE SOCIAL, INTELLECTUAL, CREATIVE

AND EMOTIONAL DEVELOPMENT OF CHILDREN
3.1. Foster children’s independence and √

autonomy
3.2 Encourage children to express their feelings, √

ideas and needs
3.3 . Stimulate children’s awareness and creativity √
3.4 Foster children’s self esteem and development √

of self concept
4. FOSTER THE PHYSICAL DEVELOPMENT OF

CHILDREN
4.1 . Enhance physical activities of children √
4.2 Create opportunities for children to develop √
Date Developed:
MAY 3
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Mary Jane D.
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CORE COMPETENCIES
CAN I…? YE NO
S
a wider range of physical development
4.3 Provide experience to support physical √

development of children
5. PROVIDE CARE AND SUPPORT TO ELDERLY
5.1 Establish and maintain an appropriate √

relationship with the elderly
5.2 Provide appropriate support to the elderly √
5.3 Provide assistance with elderly’s personal √

care needs
5.4. Provide assistance with the elderly’s personal √

care needs
6. PROVIDE CARE AND SUPPORT TO PEOPLE WITH

SPECIAL NEEDS
6.1 Establish and maintain appropriate √

relationship with people with special needs
6.2 Provide appropriate support to people with √
special needs
6.3 Assist in maintaining well being of people with √
special needs
6.4 Assist people with special needs to identify √
and meet their needs
6.5 Assist people with special needs in √
maintaining an environment that enables maximum
independent living
7.MAINTAIN A HEALTHY AND SAFE ENVIRONMENT
7.1. Maintain a clean and hygienic environment √
7.2 Provide a safe environment √
7.3. Supervise the safety of clients .√
Date Developed:
MAY 3
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CORE COMPETENCIES
CAN I…? YE NO
S
8. RESPOND TO EMERGENCY
8.1 Implement procedures for infection control and √

prevention
8.2 Recognize and respond to signs of √

potential illness
8.3. Respond to emergencies and accidents √
8.4 Administer medication within guidelines √
8.5 Respond to threats and situations of √

danger
9.CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,

TOILETS, BATHROOMS AND KITCHEN
9.1 Clean surfaces and floors √
9.2 Clean furnishing and fixtures √
. 9.3 Make up beds and cots √ .
9.4 Clean toilet and bathroom √
9.5 Sanitize room √
9.6 Maintain clean room environment √
9.7 Clean kitchen √
10. WASH AND IRON CLOTHES, LINEN AND

FABRIC
10.1 Check and sort clothes, linens and fabrics √
10.2 Remove stains √
10.3 Prepare washing equipment and supplies √
10.4 Perform laundry √
Date Developed:
MAY 3
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CORE COMPETENCIES
CAN I…? YE NO
S
10.5 Dry clothes, linen and fabric √
10.6 Iron clothes, linens and fabrics √
11. PREPARE HOT AND COLD MEALS/FOOD
11.1 Prepare ingredients according to recipes √
11.2. Cook meals and dishes according to √

recipes
11.3 Present cooked dishes √
11.4 Prepare sauces, dressings and garnishes √
11.5 Prepare Appetizers √
11.6 Prepare desserts and salads √
11.7 Prepare sandwiches √
11.8 Store excess foods and ingredients √
11.9 Convert unconsumed cooked food √
Note: In making the Self-Check for your Qualification, all required

competencies should be specified. It is therefore required of a
Trainer to be well- versed of the CBC or TR of the program
qualification he is teaching.
Date Developed:
MAY 3
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Mary Jane D.
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Evidences/Proof of Current Competencies
Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Provide care and Training Certificate or Authenticated Certificate of

support to Certificate of Employment training and employment
infants/toddlers Demonstration
Interview
support to Certificate of Employment training and employment
children Demonstration
Interview
Foster social Training Certificate or Authenticated Certificate of
intellectual, Certificate of Employment training and employment
creative and Demonstration
Interview
emotional
development of
children
Foster the Training Certificate or Authenticated Certificate of
physical Certificate of Employment training and employment
development of Demonstration
Interview
children
support to elderly Certificate of Employment training and employment
Validated Third Party Call,
Demonstration, Interview
support to people Certificate of Employment training and employment
with special needs Validated Third Party Call,
Maintain a healthy Training Certificate or Authenticated Certificate of
and safe Certificate of Employment training and employment
environment Validated Third Party Call,
Respond to Training Certificate or Authenticated Certificate of
emergency Certificate of Employment training and employment
Date Developed:
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Clean living Training Certificate or Authenticated Certificate of
room,dining room, Certificate of Employment training and employment
bedrooms, toilet Validated Third Party Call,
and bathroom
Wash and iron Training Certificate or Authenticated Certificate of
clothes,linen and Certificate of Employment training and employment
fabric Validated Third Party Call,
Prepare hot and Training Certificate or Authenticated Certificate of
cold meals Certificate of Employment training and employment
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to identify
what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required Competencies
Required Units of Current Competencies Training

Competency/Learning Gaps/Requirement
Outcomes based on CBC s
1. Provide care and support to infants/toddlers

1.1 Comfort infants and 1.1 Comfort infants and
toddlers toddlers
1.2 Bath and dress infants 1.2 Bath and dress

and toddlers infants and toddlers
1.3 feed infant and toddlers 1.3 feed infants and
Date Developed:
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Mary Jane D.
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toddlers
1.4 Put infants and toddlers 1.4 Put infants and

to sleep toddlers to sleep
1.5 Enhance social, physical, 1.5 Enhance social,

intellectual, creative and physical, intellectual,
emotional activities of infants creative and emotional
and toddlers activities of infants and
toddlers

2. Provide care and support to children

2.1 Instill personal hygiene 2.1 Instill personal
practice to children hygiene practice to
children
2.2 Bath and dress children 2.2 Bath and dress

children
2.3 Feed children 2.3 Feed children

3. Foster social, intellectual,creative and emotional development of

children
3.1 Foster children’s 3.1 Foster children’s
independence and autonomy independence and
autonomy
3.2 Encourage children to 3.2 Encourage children to

express their feelings, ideas express their feelings,
and needs ideas and needs
3.3 Stimulate children’s 3.3 Stimulate children’s

awareness and creativity awareness and creativity
Date Developed:
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Mary Jane D.
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3.4 Foster children’s self 3.4 Foster children’s self
-esteem and development of -esteem and development
self- concept of self -concept

4.Foster the physical development of children

4.1 Enhance physical 4.1 Enhance physical
activities of children activities of children
4.2 Create opportunities for 4.2 Create opportunities

children to develop wider for children to develop
range of physical wider range of physical
development development
4.3 provide experience to 4.3 provide experience to

support physical development support physical
of children development of children

5. Provide care and support to elderly
5.1 Establish and maintain an 5.1 Establish and

appropriate relationship with maintain an appropriate
the elderly relationship with the
elderly
5.2 Provide appropriate 5.2 Provide appropriate

support to the elderly support to the elderly
5.3 Provide assistance with 5.3 Provide assistance

elderly’s personal care needs with elderly’s personal
care needs

6. Provide care and support to people with special needs
Date Developed:
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Mary Jane D.
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6.1 Establish and maintain 6.1 Establish and
appropriate relationship[ with maintain appropriate
people with special needs relationship[ with people
with special needs
6.2 Provide appropriate 6.2 Provide appropriate

support tom people with support tom people with
special needs special needs
6.3 Assist in maintaining well 6.3 Assist in maintaining

being of people with special well being of people with
needs special needs
6.4 Assist people with special 6.4 Assist people with

needs to meet their needs special needs to meet
their needs
6.5 assist people with special 6.5 assist people with

needs in maintaining an special needs in
environment that enables maintaining an
maximum independent living environment that enables
maximum independent
living

outcome based on CBC s
7.Maintain a healthy and safety environment
7.1Maintain a clean and 7.1Maintain a clean

hygienic environment and hygienic
environment
7.2 Provide a safe 7.2 Provide a safe

environment environment
7.3 Supervise the safety of 7.3 Supervise the

clients safety of clients
Required Units of Current Competencies Training Gaps/

Competency/Learning
Outcomes based on CBC Requirements
8.Respond to emergency
Date Developed:
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Mary Jane D.
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8.1 Implement procedure for 8.1 Implement procedure
infection control for infection control
8.2 Respond to emergencies 8.2 Respond to

and accident emergencies and
accident
8.3 Administer medication 8.3 Administer medication

within guidelines within guidelines
8.4 Respond to threats and 8.4 Respond to threats

situation of danger and situation of danger

Competency/Learning
9.Clean living room, dining room , bedrooms , toilet and bathroom
9.1 Clean surfaces and floors 9.1 Clean surfaces and

floors
9.2 Clean furnishing and 9.2 Clean furnishing and

fixtures fixtures
9.3 Make up beds and cots 9.3 Make up beds and

cots
9.4 Clean toilet and bathroom 9.4 Clean toilet and

bathroom
9.5 Sanitize room 9.5 Sanitize room
9.6 Maintain clean room 9.6 Maintain clean room

environment environment

Competency/ Learning Requirements
Outcomes based on CBC
10.Wash and iron clothes ,linen and fabric
10.1 Check and sort clothes 10.1 Check and sort

,linens and fabrics clothes ,linens and fabrics
10.2 Remove stains 10.2 Remove stains
Date Developed:
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10.3 Prepare washing 10.3 Prepare washing
equipment and supplies equipment and supplies
10.4 Perform laundry 10.4 Perform laundry
10.5 Dry clothes, linens and 10.5 Dry clothes, linens

fabrics and fabrics
10.6 Iron clothes, linens and 10.6 Iron clothes, linens

fabrics and fabrics
Required Units of Current Compentencies Training Gaps/

Competency/ learning
11.Prepare hot and cold meals
11.1 Prepare ingredients 11.1 Prepare ingredients

according to recipes according to recipes
11.2 Cook meals and dishes 11.2 Cook meals and

according to recipes dishes according to
recipes
11.3 Present cooked dishes 11.3 Present cooked

dishes
11.4 Prepare sauces, 11.4 Prepare sauces,

dressings and garnishes dressings and garnishes
11.5Prepare appetizers 11.5Prepare appetizers
11.6 Prepare desserts and 11.6 Prepare desserts

salads and salads
11.7 Prepare sandwiches 11.7 Prepare sandwiches
11.8 Store excess foods and 11.8 Store excess foods

ingredients and ingredients
11.9 Convert unconsumed 11.9 Convert

cooked food unconsumed cooked food
Date Developed:
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Using Form No.1.4, Convert the Training Gaps into a Training Needs/ Requirements.
Refer to the CBC in identifying the Module Title or Unit of Competency of the training
needs identified.
Form No. 1.4: Training Needs
Training Needs Module Title/Module of Instruction

(Learning Outcomes)
Maintain a clean and hygienic
environment MAINTAIN A HEALTHY AND SAFE
Provide a safe environment ENVIRONMENT
Supervise the safety of clients
Date Developed:
MAY 3
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Mary Jane D.
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SESSION PLAN
Sector : HEALTH,SOCIAL AND OTHER DEVELOPMENT COMMUNITY
Qualification Title : CAREGIVING NC II
Unit of Competency 7 : Maintain a healthy and safe environment
Module Title : Maintaining a healthy and safety environment
Learning Outcomes
7.1 Maintain a clean and hygienic environment

7.2 provide a safe environment
7.3 Supervise the safety of clients
A. INTRODUCTION
This unit covers the knowledge, skills and attitudes required to maintain various aspects in home maintenance taking into consideration
health and safety environment
B. LEARNING ACTIVITIES
 Demonstration
 Written test
LO7.1: Maintain a clean and hygienic environment
Learning Content
Methods Presentation Practice Feedback Resources Time
7.1-1 Regulations on Modular / Read information sheet Answer self- Compare  CBLM
safety, health and Self-paced 7.1-1 Regulations on check 7.1-1 answer with  Legal
hygiene safety, health and hygiene answer key requirements
7.1-1 and
regulation
regarding
supervision

7.1-2 Hazards Modular/ Self- Read information sheet Answer self- Compare  CBLM
identification and risk paced 7.1-2 Hazards check answer with  Legal
reduction strategies identification and risk 7.1-2 answer key requirements
reduction strategies 7.1-2 and
regulation
regarding
supervision

7.1-3 Personal Modular / self- Demonstration Perform task Evaluate  Disinfectants
hygiene / health paced sheet performance  Cleaning
procedures observation 7.1-3 using criteria materials
checklist (detergent
7.1-3 soap,
brushes,
brooms,
mops, rags,
glasswiper or
squeegee)
7.1-4 Environment Modular / Self- Read information sheet Answer self Compare
protection policy paced 7.1-4 environmental –check 7.1-4 answer with
implementation protection policy the answer key
implementation 7.1-4
7.1-5 •The spread of Modular / self – Read information sheet Performance Evaluate • Beds / hospital
infectious diseases and paced 7.1-5 infectious diseases task sheet performance beds
cross infection 7.1-5 using • Beddings
performance (blankets, draw
criteria sheets or
checklist 7.1-5 disposable draw
sheets, cotton
draw sheets,
pillow and pillow
cases)
7.1-6 Organizational Modular / self Read information sheet Answer self- Compare • Legal
standards, policies, and –paced 7.1-6 check 7.1-6 answer with requirements
procedures answer key and regulation
7.1-6 regarding
supervision
7.1-7 • Disinfecting Modualar / Demonstration Perform task Evaluate • Disinfectants

nappy changes areas self-paced sheet 7.1-7 performance
using criteria
checklist
7.1-7
7.1-8 washing floors Modular/self- Demonstration Perform task Evaluate • Cleaning

and disinfecting toilet paced sheet 7.1-8 performance materials
areas using criteria (detergent soap,
checklist 7.1-8 brushes,
brooms, mops,
rags, glass wiper
or squeegee
LO7.2 PROVIDE A SAFE ENVIRONMENT
7.2-1 Potential hazards Modular / self- Read information sheet Answer self- Compare • Legal and
to children paced 7.-2-1 check 7.1-2 answer w/ the legislative
Potential hazards to answer key requirements
children 7.2-1
7.2-2 Hazards on traffic Modular/ self- Lecture Answer self- Compare • Gates on stairs
for children paced check 7.2-2 answer with • Covers on
answer key electrical socket
7.2-2
7.2-3 Risk minimization Modular / self- Read information sheet Answer self- Compare • Fire exits and
strategies and risk paced 7.2-3 risk minimization check 7.2-3 answer with fire extinguishers
reduction strategies strategies and risk answer key
reduction strategies 7.2-3
7.2-4 Vacuuming/ Modular/ self- Demonstration Perform task Evaluate • Cleaning

sweeping floors to paced sheet 7.2-4 performance materials
remove small using criteria
dangerous objects checklist 7.2-4
7.2-5 Appropriate toys Modular/ self- Read information sheet Answer self- Compare • Play area with
and equipment safety paced 7.2-5 Appropriate toys check 7.2-5 answer with appropriate toys
and risk. and equipment safety and answer key and padding
risk 7.2-5
7.2-6 Developmental Modular / self Demonstration Answer self- • Dummies (baby

stage -paced check 7.2-6 Compare and toddler)
answer with
answer key
7.2-5 6
7.2-7 Strategies to Modular / self- Read information sheet Answer self- Compare • ReadHand-
minimize the spread of paced 7.2-7 Strategies to check 7.2-7 answer with outs/Manual
infectious diseases minimize the spread of answer key
infectious diseases 7.2-7
LO7.3 SUPERVISE THE SAFETY OF THE CLIENT
7.3-1 Hazard in home

environment
7.3-2 Organizational
standards policies and
procedures
7.3-3 Risk minimization

strategies and risk and
reduction strategies
7.3-4 Legal
requirements for
supervision including
worker and child ratios
7.3-5 Placing babies or

infants to sleep in
positions recommended
for prevention of SIDS
7.3-6 Removal / locking

away of dangerous
substances
7.3-7 Supervision of
child when learning to
eat solid foods
7.3-8 Supervision of • Fences and
child when learning new locking
skills such as walking mechanism
and balancing
7.3-9 Supervision of
babies when going to
sleep with a bottle
C.ASSESSSMENT PLAN
 Written Test
 Demonstration
 Oral Questioning
 Interview
D. TEACHER’S SELF-REFLECTION OF THE SESSION
 Learning content is sufficient

 Trainer is competent in facilitating the training
 Learning and evaluation methodologies are appropriate
 Training facilities are well maintained
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL
References/Further Reading
Performance Criteria Checklist
Operation/Task/Job Sheet
Self Check Answer Key
Self Check
Information Sheet
Learning Experiences
Learning Outcome Summary
Module Content
List of Competencies
Module Content
Module Content
Module Content
Front Page
Module Content
In our efforts to standardize CBLM, the above

parts are recommended for use in Competency
Based Training (CBT) in Technical Education
and Skills Development Authority (TESDA)
Technology Institutions. The next sections
will show you the components and features of
each part.
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIALS

Welcome!
The unit of competency, “Plan Training Session” , is one of the competencies

of TRAINERS METHODOLOGY LEVEL I ™ 1, a course which comprises the
knowledge, skills and attitudes required for a TVET trainer to possess.
The module, Planning Training Session, contains training materials and

activities related to identifying learner’s requirements, preparing session plan,
preparing basic instructional materials and organizing learning and teaching activities
for you to complete.
In this module, you are required to go through a series of learning activities in

order to complete each learning outcome. In each learning outcome are Information
Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities
on your own. If you have questions, do not hesitate to ask for assistance from your
facilitator.
Remember to:
 Read Information sheets and complete the Self-Checks. Suggested

references are included to supplement the materials provided in this module.
 Perform the Task Sheets and Job Sheets until you are confident that your
own outputs conform to the Performance Criteria Checklist that follows the
sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall serve
as your portfolio during the Institutional Competency Evaluation. When you
feel confident that you have had sufficient practice, ask you trainer to evaluate
you. The results of your assessment will be recorded in your Progress Chart
and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement will be
awarded to you after passing the evaluation.
You need to complete this module before you can perform the module on
Facilitating Learning Sessions.
CAREGIVING NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Provide care and support Providing care and
1. to infants/ toddlers support to infants/ toddlers
Provide care and support Providing care and
2. to children support to children
Foster social, intellectual, Fostering social,

creative and emotional intellectual, creative and
3. development of children emotional development of
children
Foster the physical Foster the physical

4. development of children development of children
Provide care and support Provide care and support

5. to elderly to elderly
Provide care and support Provide care and support

6. to people with special to people with special
needs needs
Maintain a healthy and Maintaining a healthy and HCS323307

7.
safety environment safety environment
8. Respond to emergency Responding to emergency
Clean living room, dining Cleaning living room,

9. room, bedrooms toilet and dining room, bedrooms
bathrooms toilet and bathrooms
Wash and iron clothes, Washing and iron clothes,

10.
linen and fabric linen and fabric
Prepare hot and cold Preparing hot and cold

11.
meals meals
MODULE CONTENT
UNIT OF COMPETENCY: MAINTAIN A HEALTHY AND SAFE

ENVIRONMENT
MODULE TITLE: MAINTAINING A HEALTHY AND SAFE

ENVIRONMENT
MODULE DESCRIPTOR: This module covers the knowledge, skills and

attitudes required to maintain various aspects in
home maintenance taking into consideration
health and safety environment
NOMINAL DURATION: 30 hours
LEARNING OUTCOMES: Upon completion of this module, the trainee/student

must be able to:
LO1.Maintain a clean and hygienic environment
LO2.Provide a safe environment
LO3.Supervise the safety of clients
ASSESSMENT CRITERIA:
1. Cleaning occurs as an on- going process as per regulation.
2. Used suitable cleaning agents, tools, and equipment in accordance to

established procedures.
3. Followed infection control procedures according to established procedures.
4. Maintained adequate ventilation, lighting, and heating/cooling.
5. Adhered to personal hygiene/health procedures at all times.
6. Cleaned beds and beddings to conform to health hygiene and safety

requirements as relevant
LEARNING OUTCOME NO 7.1
Maintain a clean and hygienic environment
Contents:
7.1-1Regulations on safety, health and hygiene
7.1-2 Hazards identification and risk reduction strategies
7.1-3 Personal hygiene / health procedures observation
7.1-4 Environment protection policy implementation
7.1-5 The spread of infectious diseases and cross infection
7.1-6 Organizational standards, policies, and procedures
7.1-7 Disinfecting nappy changes areas
7.1-8 Washing floors and disinfecting toilet areas
Assessment criteria:
1. Cleaning occurs as an on- going process as per regulation.
2. Used suitable cleaning agents, tools, and equipment in accordance to

established procedures.
3. Followed infection control procedures according to established procedures.
4. Maintained adequate ventilation, lighting, and heating/cooling.
5. Adhered to personal hygiene/health procedures at all times.
6. Cleaned beds and beddings to conform to health hygiene and safety

requirements as relevant
Conditions
The students/trainees must be provided with the following:
 Reference Manual (CBLM)

 Different kinds of tools, equipment and materials
 Cleaning materials (detergent soap, brushes, brooms, mops, rags,
glass wiper or squeegee)
 Legal requirements and regulation regarding supervision
 Vacuum cleaner
 Disinfectants
 Beds / hospital beds
 Beddings (blankets, draw sheets or disposable draw sheets, cotton
draw sheets, pillow and pillow cases)
Assessment Method:
1. Demonstration with oral questioning

2. Written evaluation
Learning Experiences
Learning Outcome 1
Maintain a clean and hygienic environment
Learning Activities Special Instructions
Read Information Sheet 7.1-1

Regulations on safety , healthy and
hygiene
Answer Self-Check 2.1-1 Read information sheet and answer

self-check. Compare your answers to
Read Information Sheet 7.1-2 the answer key, if you cannot get all the
Hazards identification and risk correct answers please read again the
reduction strategies information sheet.
Answer Self-Check 2.1-2 Types of
cleaning materials, supplies and their
uses If you feel that you are now
knowledgeable on the content of the
Read Information Sheet2.1-3
information sheet, you can submit for
Classification of cleaning tools,
trainer evaluation.
equipment and materials according to
their uses and care
Answer Self-Check 2.1-3 Classification Perform Job/Task sheet and evaluate

of cleaning tools, equipment and your self-using the Performance
materials according to their uses and Criteria Checklist.
care
Read Information Sheet2.1-4 Setting-up
trolley/caddy with cleaning materials If mastery has been achieved submit
according to needs and establishment yourself for trainer evaluation.
standards
Answer self-check 2.1-4
Perform Task Sheet/Job Sheet 2.1-4

Procedure inSetting-up trolley/caddy
with cleaning materials according to
needs and establishment standards
Read Information Sheet2.1-5 Safety

measures in handling different cleaning
equipment and chemicals
Answer Self-Check2.1-5 Safety

measures in handling different cleaning
Read Information Sheet2.1-6 Safe

keeping practices
Answer Self-Check2.1-6 Safe keeping

practices
Read Information Sheet2.1-7 Safety

hazards and precaution
Answer Self-Check2.1-7 Safety hazards

and precaution
DEFINITION OF TERMS
Term Explanation
Chemical A product, normally in liquid form, used to clean a

surface
Clean Free from dirt; unsoiled; unstained
Deodoriser A product used to remove, disguise, or absorb odour,
especially when unpleasant
Defect A shortcoming, fault, or imperfection
Disinfectant Any chemical agent used chiefly on inanimate
objects to destroy or inhibit the growth of harmful
organisms
Duvet A quilt, or comforter, usually down-filled, often with
a removable cover
Fittings Anything provided as equipment in a guest room
usually attached to ceiling, wall or floor
Furnishings Movable items of furniture in a guest room, such as
chairs and tables
Grooming To tend carefully as to person and dress; make neat
or tidy
Housekeeping Cleaning and maintenance of for example, a house
or guest rooms in an hotel
Kitchenette A small kitchen or part of another room equipped for
use as a kitchen
Laundry Articles of clothing, bed linen, tablecloths or similar,
that have been or are to be washed
Manual handling The act of pushing, pulling or lifting
OSH OSH refers to ‘Occupational Safety and Health. It
relates to workplace health and safety policies,
procedures and practices
Policy A rule, a definite course of action
Polish To make smooth and glossy, especially by rubbing or
friction, usually with a cloth and an appropriate
chemical
Procedure A particular course or mode of action
RFID Radio Frequency Identification Device. Used to
identify information on a hotel room key card.
Strip To remove bed linen from a mattress
Suite Hospitality accommodation containing more than
one room
Trolley A transport vehicle used in housekeeping to move
supplies from room to room
Information Sheet 2.1-1

TYPES AND USES OF CLEANING EQUIPMENT
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the different types and uses of cleaning equipment
Introduction
Housekeepingis more than just how to use a mop and broom. Get
highly effective housekeeping and cleaning tips to get your area cleaned and
organized. Various equipments are needed to service a guest room. These
are usually stored on a housekeeping store room on each floor or in some
central location.
Types and uses of Cleaning Equipment
Housekeeping Trolley
Ahousekeeping trolley is sometimes called a ‘Maid’s trolley’.
Check to see it is clean, presentable and safe. There should be no

jagged bits, nothing should protrude to
present a potential hazard, and the
wheels should be move easily and
smoothly.
The trolley and all the equipment

listed below are usually stored in a
floor housekeeping store or linen room
that also contains stocks of trolley
supplies such as give-away items,
spare globes and toilet paper.
The trolley may be fitted with one

or two large bags that are part of the original design
-------- one bag for used linen and one bag for rubbish.
Vacuum Cleaner
Vacuums work on both hard and soft surfaces,

such as carpet, floors and upholstery. Make sure the
beater bar is set for the correct surface and use
attachments for upholstery and hard to reach, tight spaces such as between
your refrigerator and wall.
This must be checked to see if it is empty at the start of the shift,
spare bags are available, that the machine is fully functional and that there
are no frayed cords or other safety problems.
Floor Polisher
Proper way of mounting the brush

1. Tilt the machine backward until handle rest
on floor.
2. Attach the brush by twisting sharply in
counter clockwise direction.
3. To remove the brush, twist the brush sharply
into clockwise direction until the brush
bracket opening are in line with brush adaptor
open.
Operating instructions:
1. Open the pedal kick clutch to adjust the handle tube.
2. Adjust the handle tube to the desired angle.
3. Gently squeeze the switch to open the machine
4. Slightly lift the handle to allow it into right direction.
5. Release switch to shut-off the machine.
Note: Lowering the handle will move the machine to the left direction.
Carpet Extractor
It is designed for dry foam shampooing of carpets. It

is needed when carpets are either water soaked or in need
of deep cleaning.
Hydro Vacuum
These are all purpose vacuum for wet and dry surfaces.
Carpet Sweeper
This isused to pick- up dirt and particles

from the carpet.
SELF CHECK 2.1-1
Instruction: True or False. Write (T) if the statement is true and (F) if the
statement is false. Write your answer on the blank provided.
1. Carpet extractor is designed for dry foam shampooing of

carpets or in need of deep cleaning.
2. Housekeeping trolley is fitted to have 3 large bags for linen,

rubbish and brushes.
3. Hydro Vacuum is used to pick- up dirt and particles from

the carpet.
4. Vacuum cleaner must be checked to see if it is empty at the

start of the shift, spare bags are available, and that the machine is fully
functional.
5. Housekeeping trolley is also called a “Maid’s Trolley”.

ANSWER KEY 2.1-1
1. True
2. False
3. False
4. True
5. True

TYPES OF CLEANING MATERIALS, SUPPLIES AND THEIR USES
1. Identify the different types and uses of cleaning materials and

supplies
Introduction
Housekeepingis more than just how to use a mop and broom. Get highly
effective housekeeping and cleaning tips to get your area cleaned and organized.
Various equipments are needed to service a guest room. These are usually stored
on a housekeeping store room on each floor or in some central location.
Mops
Ensure the mop head looks presentable as guests will be able to see
this and may infer a lack of cleanliness in other or all cleaning from seeing a
dirty mop head. Also ensure it has been sanitised to kill bacteria.
Mops may include wet mops for washing floors and dry mops for
polishing and dusting, depending on the areas to be cleaned.
Brooms and brushes
There should be sufficient in number
as dictated by the establishment, clean, and
sufficiently bristled.
The most common types of brooms and

brushes are:
 Carpet brush
 Scrubbing brush
 Sink brush
 Silk brush
 Toilet brush
 Wall brush
 Soft broom
 Hand brush.
Not all types will be required on all trolleys. It will depend on the
facilities to be cleaned, and what exists elsewhere in the property for staff to
use such as brushes or brooms available in-room.
All trolleys should have a dust pan and brush set.
Buckets
These should be fully operational, not leaking, easy to operate, and

not smelly. Buckets may be required for wet mopping and most room
servicing trolleys will also feature a couple of plastic bucket-type containers
used to hold cleaning materials, cloths, chemicals and used to carry items
into a guest room.
Protective gloves
A good supply of disposable gloves should be on each

trolley. Specific house requirements in relation to individual
Occupational Safety and Health (OSH) issues may require
other, more substantial protective clothing (including gloves)
be worn.
It is standard procedure in all premises that room attendants wear
protective gloves when cleaning and handling chemicals.
Housekeeping uniform
The housekeeping uniform is also regarded as ‘protective clothing’.
Cloths
Used for cleaning, polishing and dusting, every

trolley will need to have lots of these. Some are made
from material and some are disposable.
Warning signs
These are safety signs used when a public area is

being cleaned as part of the overall room preparation
process.
Dust pan
A dust pan is vital to collect dirt, dust and rubbish.
Caddy
This is used to carry different kinds of cleaning materials
Squeegees
A hand-held tool to clean glass windows and
doors
Extendible duster
No matter your height, you will be able to reach

the tops of the ceiling fans in your home with one of
these handy cleaning tools.
Do not use any equipment that is not functioning properly.

Always follow hotel maintenance reporting procedures.
SELF CHECK 2.1-2

Instruction: Multiple Choice. Write the letter of your correct answer on the
blank provided.
1. This is used to carry different kinds of cleaning materials.

a. squeegee
b. dustpan
c. caddy
d. plastic bag
2. This is regarded as ‘protective clothing’.

a. housekeeping uniform
b. trolley
c. blanket
d. slippers
3. This is used for cleaning, dusting and polishing.

a. warning signs
b. cloths
c. broom
d. brush
4. These are safety signs used when cleaning public areas.

a. postcards
b. broom and dustpan
c. floor polisher
d. warning signs
5. This is a hand-held tool used to clean glass windows and

doors.
a. cloths
b. squeegee
c. duster
d. broom
ANSWER KEY 2.1-2
1. C caddy
2. A housekeeping uniform
3. B cloths
4. D warning signs
5. B squeegee
CLASSIFICATION OF CLEANING TOOLS, EQUIPMENT AND MATERIALS
ACCORDING TO THEIR USES AND CARE
1. Classify the different cleaning tools, equipment and materials

according to their uses and care
Introduction
Housekeepingis more than just how to use a mop and broom. Get highly
effective housekeeping and cleaning tips to get your area cleaned and organized.
Various equipments are needed to service a guest room. These are usually stored
on a housekeeping store room on each floor or in some central location.
Materials and Supplies
Cleaning agents and other chemicals are used to perform various

tasks and clean various surfaces.
Depending on what is in each room you may be required to have:
 Polishes
 Detergents
 Multi-purpose
cleaners
 Oven cleaners
 Stainless steel cleaners
 Leather cleaners
 Porcelain and ceramic cleaners
 Toilet and urinal cleaners
 Dishwashing detergent
 Sanitizers
 Disinfectants
 Deodorizers and air sprays
 Pest control sprays and similar.
These products are supplied by industrial chemical companies.
Other supplies
Bedding
Clean linen including a range of pillowcases and various sized sheets

will be needed to service the sizes of beds that have been allocated.
Trolleys are usually loaded with sheets and pillowcases and other
limited supplies of other bed linen are usually stored in the Floor
housekeeping store (or central store).
These other items of bed linen again will vary between departments
depending on the make-up of the room but could include:
 Pillows
 Pillow protectors
 Blankets
 Duvets or bedspreads
 Mattress protectors
 Electric blankets.
Toiletries
Towels to replenish items in

the bathroom may include supplies
of hand towels, face towels, bath
towels, and floor mats.
Toiletry giveaways – a wide

variety of items are available. Most
trolleys will be loaded with one
packet of each however there is
nearly always a set number of these
items that should be placed into
each room.
Most house policies, however, allow housekeeping staff to freely
provide extras of these items on request by guests.
Items include soaps, shampoos, conditioners, talcum powder, gels,

toothpaste, toothbrushes, mouthwash, facial lotions, perfume, aftershave,
razors, sewing kits, shoe shine kits.
Stationery
Stationery needs for the in-room

compendium or for placement elsewhere in
the room such as bedside table or near the
telephone. These can include pen, paper,
envelopes, forms, notebooks or fax sheets.
Paper products
Paper products include any items that need to be replaced in the

guest room. The nature and type of these items can be expected to change
with the style and standard of the property. Examples of these include toilet
paper, tissues, sanitary bag and toilet hygiene strip.
Promotional & Informational Material
Advertising, promotional and service-related material including

doorknob cards (‘Do Not Disturb – Please Make Up My Room’ cards), service
directories, tent cards, magazines, television program guides, sample menus
from in-house dining outlets, promotional flyers, as well as room service
menus either in the traditional menu format or as a doorknob hangar (for
breakfast orders).
Bags
Guest laundry and dry-cleaning bags and

lists are to be placed in the room. These bags
may be collected on a periodic or on-going basis
throughout the shift by porters who take them to
the laundry for sorting and washing.
Rubbish bag for stowing rubbish collected

from guest rooms and other public areas. This
may be ‘built into’ the trolley.
Linen bags whether cloth or calico bag, for placing used linen from
guest rooms into. This may be ‘built into’ the trolley.
Give away items
Give-away portion-controlled food items such as coffee, tea, sugars,

sugar substitutes, biscuits or milk.
Where the room features a

kitchen, the trolley may contain
extra food items but such items are
usually serviced by room service
staff, porters or some other
department rather than
housekeeping staff. Check with your
supervisor to see what applies where
you work if you are preparing a room
that has a kitchen.
Replacement items
Batteries to replace worn or stolen batteries in remote control units.

Light globes to replace blown globes in, for example, bedside lamps.
Most properties will get the Maintenance department (or porters) to

replace any globes or starters that are in ceiling light fittings.
SELF CHECK 2.1-3
1. Rubbish bags are used in collecting trash from guest rooms

and other public areas.
2. Stationery items are usually placed on the bedside table or

near the telephone.
3. Guest laundry and dry-cleaning bags are placed outside the

room.
4. Soaps, toothpaste, sewing kits, razors, mouthwash and

lotions are examples of toiletries.
5. Doorknob cards, sample menu of in-house dining outlets,

magazines, service directories, television program guides are
examples of promotional and informational materials.
ANSWER KEY 2.1-3
1. True
2. True
3. False
4. True
5. True
SETTING-UP OF TROLLEY/CADDY WITH CLEANING MATERIALS
ACCORDING TO NEEDS AND ESTABLISHMENT STANDARDS
1. Set-up trolley/caddy with cleaning materials according to needs

and establishment standards
Introduction
Housekeepingis more than just how to use a mop and broom. Get
highly effective housekeeping and cleaning tips to get your area cleaned and
organized. Various equipments are needed to service a guest room. These
are usually stored on a housekeeping store room on each floor or in some
central location.
Setting up the trolley with supplies for service
When loading the trolley, ensure it is

loaded safely and does not prevent any
danger to others.
Remember that all items should be

positioned on the trolley so they won’t fall
over or fall off: in addition, nothing should
protrude.
If more supplies are needed than the

trolley can hold, you will have to refill the
trolley during the shift by returning to the
floor storeroom: trolleys should never be
overloaded.
It is standard industry practice that

no ‘extra’ bags are hung off housekeeping
trolleys.
Setting up trolleys are required in servicing room procedures:
 Conditions of the trolley before loading is checked
 Amenities are placed on top of the trolley
 Clean towels and linens are placed on the first layer
 Cleaning supplies and materials are placed on the second layer
 At one end of the trolley, attach a laundry bag (for dirty laundry)
 At the other end of the trolley, attach a garbage bag
 All linens must be checked for quality before stacked on the

trolley.
 The trolley must be of adequate load for easy movement

reducing the risk of back strain.
Key points to remember when stocking or handling trolleys:

 When identified, immediately report any damage or
faults with the trolley – all housekeeping departments
should have periodical checks done on equipment by
Maintenance department
 Always push the trolley, don’t pull it - it is important
for you to see where you are going
 Always stock items in their designated place on the trolley - it is
best to position heavy items on the bottom to prevent the trolley
from overturning. If you are not sure where things go, ask!
 Never lift anything on your own that weighs over 16 kg – this is
a recommendation from OSH authorities. There are no
maximum weight restrictions as the current approach is to
assess every lifting need on an individual basis and use the
most appropriate technique depending on the type of load, how
far it has to be moved or the size of the load
 Be prepared to ask for help when needed – this may be a
request for help such as to do a ‘team lift’ or a request for
information. You must also be prepared to provide help when
required.
Trolleys are large items and when fully loaded can be extremely heavy.
The primary concern when handling trolleys is to ensure the safety of

the room attendant.
Check housekeeping trolley prior to use
Before leaving the housekeeping office or linen store it is vital that you
have all the necessary supplies on your housekeeping trolley.
It is always advised to do a last check to ensure you have everything

you need.
Additional items
Besides the supplies identified in this manual to

date, there are a couple of other items that you may
need to take with you:
 Keys for floors and rooms

 Communication walkie-talkie
 List of rooms to clean and alternate rooms if allocated rooms are
unavailable for cleaning at that time
 Personal drink container.
Position of trolleys on guest floors

When on the guest floors the location of where
to place the housekeeping trolley is also vital.
Security and safety or both customers and room
attendants must be considered.
Always position the trolley near the wall and

out of the guest’s way. Don’t leave them in the
middle of the corridor as:
 It makes it harder for movement of

people in the corridor
 It makes it more appealing for theft
 It helps avoid injuries by people
bumping into them. This is especially
true for children who often run in
corridors and at times may not be
concentrating on where they are going
 In the event of an emergency including fire where smoke
reduces visibility, it is important that corridors remain clear.
TASK SHEET 2.1-4
Title: Procedure in Setting-up trolley/caddy with cleaning materials

according to needs and establishment standards
Performance Objective: You should be able to set-up trolley/caddy with

cleaning materials according to needs and establishment standards
Supplies/Materials: linens, blankets, towels, toiletries, room supplies,

cleaning materials/supplies
Equipment: Trolley
Steps/Procedures:
 Check trolley prior to use.
 Place room amenities on top of the trolley.
 Check linens for quality before stacking on the trolley.
 Place clean towels, linens, blankets on the first layer.
 Place cleaning supplies and materials on the second layer.
 Attach laundry bag at one end of the trolley.
 Attach garbage bag at the other end of the trolley.
 Make sure you have the room keys.
 Bring the list of rooms to be clean.
 Position the trolley near the wall and out of the guest’s way.
Assessment Method: Demonstration
PERFORMANCE CRITERIA CHECKLIST 2.1-4
CRITERIA YES NO
Did you….
1. Check trolley prior to use? /
2. Place room amenities on top of the trolley? /
3. Check linens for quality before stacking on the trolley? /
4. Place clean towels, linens, blankets on the first layer? /
5. Place cleaning supplies and materials on the second

/
layer?
6. Attach laundry bag at one end of the trolley? /
7. Attach garbage bag at the other end of the trolley? /
8. Make sure you have the room keys? /
9. Bring the list of rooms to be clean? /

10. Position the trolley near the wall and out of the
guest’s way? /
SAFETY MEASURES IN HANDLING DIFFERENT CLEANING EQUIPMENT
AND CHEMICALS
1. Know the safety measures in handling different cleaning

Introduction
Cleaning is 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 removes food, soil, rust stains, minerals, or
other deposits. The 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 utensil with
which food normally comes into contact
or 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.)
It is very necessary to learn how

to clean and keep the cleaning
materials and equipment to maintain
its function normally and would offer
less expenditure to the maintenance of
materials and equipment in industry or in establishments.
Unless precautions are taken accidents may easily happen, so the
Housekeeper should take responsibility to avoid accidents in the work place.
The Housekeeper, in addition to training the staff to be aware of the causes
of fire and personal industry, should make the necessary safety inspections,
reports to maintenance and follow up these reports. We all have a role to
play to ensure we work and stay (the guests) in a safe and secure
environment.
The main parties responsible for safety in the workplace are:
 You: the employee - you should work in a safe

manner at all times considering your personal safety
and other workers/guests safety.
 Your employer: is responsible for providing a safe

working environment for you.
 Manufacturers: to provide the hotel with equipment and cleaning

agents, which are produced to high safety standards.
 Contractors: to complete work within the hotel in a safe manner;

which does not endanger staff or guests.
 Guests: guests also have a responsibility - they should not to

abuse the property of the establishment, which may result in an
accident.
OPERATING REMINDERS FOR CLEANING EQUIPMENT
1. Do not hold with wet handles.
2. Do not use without dust bag especially the vacuum-cleaner.
3. Do not pull or hold the cord.
4. Do not vacuum the area with spilled

water or liquid.
5. Do not vacuum the area with broken

glasses or mirrors.
6. Do not move the appliances by pulling the cord.
7. Switch off the appliances after using.
8. Unplug the cleaning equipment when not in use.
9. Keep it away from the children.

SELF CHECK 2.1-5
Instruction: Matching Type. Identify the responsibilities of each person for
the safety of the workplace. Match the column A and B then
write the letter of your answer in the space provided.
A B
1. Contractors A. Provide the hotel with equipment
and cleaning agents, which are
produced to high standard
2. Guests B. Work in a safe manner at all times

considering personal safety and
other workers/guests safety
3. Employee C. Complete work within the hotel in a

safe manner; which does not
endanger staff or guests
4. Employer D. Must not abuse the property of

the establishment
5. Manufacturer E. Responsible for providing s safe

working environment for the
workers
ANSWER KEY 2.1-5
1. C
2. D
3. B
4. E
5. A

SAFE KEEPING PRACTICES
1. Know the different safety keeping practices in housekeeping.

Safety measures at work
Following are necessary measure that you should always observe at

work
 Remember to always protect yourself

properly!
 Never run at while at work.
 Wear safe shoes with non-slip soles.
You could trip on sandals or high
heels.
 Wear protective clothing/gloves
when using chemicals.
 Display warning signs for wet floors
or work taking place.
 Cordon off the area/section being
cleaned.
 Use ladders properly erected when cleaning high areas. Do not stretch
in case you lose your balance and fall.
 Avoid stretching cables across doorways, someone may trip.
 Report damaged handrails or fittings.
 Never have wet hands near electrical
sockets as you could be electrocuted.
 Lift all items, whether vacuum cleaners or
boxes, carefully - bend your knees and
keep your back straight. Do not lift too
much at the same time as it could obstruct
your vision.
 Do not leave equipment and rubbish in
corridors, stairways or blocking fire exits
where an accident could happen due to a
blockage or a trip hazard.
 Wear safety equipment such as gloves, ear muffs, glasses and face
masks to protect you from potential hazards.
 Use trolleys for moving chemical containers and heavy cleaning
equipment so as to prevent back injuries.
 Never mix chemicals together as some mixes can become volatile.
 Use signs when cleaning to indicate slippery areas.
 Know when to replace products, e.g. mop heads, cloths.
 Use the right dilutions of products; this will help to ensure cost
efficiency, minimal build-up on surfaces and less fumes or vapours.
Safety in room cleaning and servicing
Keep in mind the following safety precautions when cleaning guest rooms:
 Do not leave cleaning liquids or equipment unattended - especially if
there are any children around.
 Load trolleys carefully so that items will
not fall off, and so that you can see
where you are going. Do not overload
trolleys.
 Do not empty broken glass or crockery
into the plastic waste bag; wrap them
before throwing them away, or throw
them away separately.
 Do not empty ashtrays into plastic bags
or cardboard boxes.
 Do not leave linen lying in piles in the
corridors or in fire escape routes, where
they may cause a fall, or prevent
evacuation in an emergency situation.
 Do not run your hands along surfaces
you cannot see without checking first
that there are no sharp edges.
 Take care when running hot water from taps in bathrooms - it might
be hot enough to burn or scald you.
 Let light bulbs cool down before touching them to clean or replace
them.
 Report any loose light fittings to your supervisor, or to the
maintenance department.
 Clean the other side of the bath first, so that you do not have to lean
over a slippery, wet surface.
 Wet bathroom floors can also be very slippery; leave them as dry as
possible.
 Wash your hands after cleaning the
toilet, or wear protective rubber gloves.
 Don’t reach into waste paper baskets
without looking, as they might have
broken glass or razor blades in them.
 Check that there are enough ashtrays
available for guest use so that they do
not use waste paper baskets that could
cause fires.
 When changing beds, check the bed for
any sharp objects. Get help when turning the mattress.
 Furniture must not block the passages or fire exits, not even for a
short time.
 Do not stack armchairs or small tables on top of chairs when cleaning
rooms, they might topple over and hurt you.
Preventing Accidents
It is important to try and avoid accidents from occurring. In case an
accident doesoccur, you should know the location of the First Aid Box and
be able to use it.
Prevent fall
 Pick up anything that falls on the floor

immediately.
 Avoid over-wetting floors when washing, as they
could be slippery.
 Never run.
 Wear suitable shoes with a non-slip sole. You
could trip in high heels or sandals.
 When using a step ladder only use the area within your reach. Make
sure your ladder or working platform is safe
to stand on.
 Securely fasten all windows before
attempting to clean them. Never lean against
a window when cleaning it. You could over
balance and fall out.
 Report minor maintenance faults that could
be safety hazards (e.g. torn carpets, damaged
flooring, worn stair heads).
 Bad lighting can be dangerous, especially in
stairwells. Replace burnt out bulbs
immediately.
 Never leave objects on the stairs.
Prevent Cuts
 Clean up any broken glass immediately before it cuts you or a guest.

Wrap in paper before disposal.
Prevent Electrical Shock
 Protect electrical sockets and plugs from water.

 Do not use vacuum cleaners with frayed flexes.
Prevent Chemical Burns
 Replace lids tightly on all cleaning materials

after use.
 Use cleaning agents according to the directions.
Do not mix them. Follow instructions about
ventilation.
 Do not pour cleaning materials into unlabelled containers, glasses or
coffee cups.
Prevent Personal Injury

 Use "in and out" doors correctly.
 Never run.
 Do not leave obstacles in corridors, on stairways or
blocking fire exits (e.g. trolleys, equipment, linen bags,
refuse bags).
 Do not obstruct your vision with bundles. Do not walk where
you cannot see.
 Use long handled equipment carefully to
avoid breaking a window or hitting
somebody.
 Do not leave cupboard doors open.
 Do not lift heavy objects without
assistance.
 Do not run your hands along surfaces that
you cannot see, without checking first for
protruding nails, broken glass, etc.
 If you have an incident, report immediately to your accommodation
supervisor.
 Remember, accidents can result in injury or pain, medical expenses
and loss of earnings.
SELF CHECK 2.1-6

Instruction: Enumeration. Enumerate what is being ask. Write your
answers in the space provided.
1. Enumerate 3 ways on how to prevent fall in the workplace.

A.
B.
C.
2. Enumerate 3 safety measures at work.

A.
B.
C.
3. Enumerate 3 safety practices to prevent chemical burns.

A.
B.
C.
4. Enumerate 3 safety ways in room cleaning and servicing.

A.
B.
C.
ANSWER KEY 2.1-6
1.
a. Pick up anything that falls on the floor immediately.
b. Securely fasten all windows before attempting to clean them.
c. Never leave objects on the stairs
2.
a. Use ladders properly erected when cleaning high areas\
b. Do not leave equipment and rubbish in corridors, stairways or
blocking fire exits where an accident could happen due to a
blockage or a trip hazard.
c. Wear safe shoes with non-slip soles.
3.
a. Replace lids tightly on all cleaning materials after use.
b. Use cleaning agents according to the directions. Do not mix
them.
c. Do not pour cleaning materials into unlabelled containers,
glasses or coffee cups.
4.
a. Do not empty ashtrays into plastic bags or cardboard boxes
b. Let light bulbs cool down before touching them to clean or
replace them
c. Furniture must not block the passages or fire exits, not even for
a short time.

SAFETY HAZARDS AND PRECAUTIONS
1. Know the different safety hazards and precaution in the

workplace.
What Are Hazards?
A hazard is anything in the workplace that has the potential to

harm people.
Hazards can include objects in

the workplace, such
as equipment or dangerous
chemicals.
Workplace hazards can come
from a wide range of sources. General
examples include any substance,
material, process, practice, etc that
has the ability to cause harm or
adverse health effect to a person under certain conditions.
How to control hazards and precautions?
1. Know your product.

2. Ask your supervisor if you don’t know.
3. Keep your work area clean.
4. Practice safe work habits.
5. Use Personal Protective Equipment, If needed.
6. You need to know what to do for a spill of any chemical used in your
workplace.
How do you safely store hazardous household products?

When storing household products, the main
concerns are child safety, indoor air quality and the
prevention of damage to household equipment or the
environment. Store hazardous household products in
a locked cabinet or one inaccessible to children. Even
relatively harmless laundry detergents can make children sick if they ingest
some. Store products by type and in a place with good ventilation.
For example, pesticides should be on the highest shelf while paints
should be on a different shelf. If hazardous products are stored in the
garage, its doors should be kept shut and locked when children are playing
nearby. If you can smell a household product while it is in storage, the lid
may be loose or ventilation may be insufficient to protect your health.
Routinely check storage areas to make sure that containers are closed
tightly and that the sides of the containers are not bulging.
Areas Where and How To Store Your Cleaning Supplies& Materials
1. Clean, Cool, Dry

Store your cleaning supplies in an area that is clean and free of
debris. Make sure that there aren't any temperature extremes in the area
where your cleaning supplies are stored. Another thing to make sure of is
that the area is dry.
2. Original Containers
Keep cleaning supplies in their original
containers. If you mix your own cleaners, make
sure you use new clean bottles and label them
to avoid a mix up. Some cleaners can cause a
lot of problems when they are mixed, so always
follow manufacturers' instructions.
3. Safe Storage
Be sure to keep your cleaning supplies
stored in places where your children and/or
pets will not be able to get to them. Consider
higher storage or locked storage options
to protect small children and pets.
4. Cleaning Caddies
Another option for storing
cleaning supplies is to create
smaller cleaning kits for the different areas of
your home. Cleaning caddies can hold nearly all the
supplies needed to clean an entire room and
be stored right in the room they are needed.
The only things you'll have to haul into the
room are floor care items.
SELF CHECK 2.1-7
1. In the store room, pesticides should be on the highest shelf

while paints should be on a different shelf.
2. Store your cleaning supplies in an area that is clean and free

of debris.
3. Hazard is anything in the workplace that does not have

potential to harm people.
4. For your safety, you need to know what to do for a spill of any
chemical used in your workplace.
5. Cleaning supplies are stored in places where children and/or

pets will not be able to get to them.
ANSWER KEY 2.1-7
1. True
2. True
3. False
4. True
5. True
EVIDENCE PLAN
Competency
HOUSEKEEPING NCII
standard:
Unit of Clean and prepare rooms for incoming guests

competency:
Ways in which evidence will be collected:
Third party Report

Demonstration &
Observation &
Questioning
Questioning
Portfolio
Written
The evidence must show that the
trainee…
Demonstrates ability to organize and carry ☑

out the complete guest room services*
Demonstrates ability to provide room service
within the timeframe required by a ☑
commercial accommodation establishment*
Identifies Roles of Room Attendant* ☑
Identifies Types and uses of correct cleaning

chemicals, equipment and procedures for ☑
cleaning various surfaces and materials*
Observes Enterprise procedures and
standards in relation to presentation of guest ☑
room*
Practices Safe work relating to use of
cleaning chemicals and equipment, bending ☑
and manual handling (OHS compliance) *
Observes Cleaning and preparation of
multiple rooms within industry-realistic ☑
timeframes*
NOTE: *Critical aspects of competency
TABLE OF SPECIFICATION
Objectives/Content # of items/
Knowledge Comprehension Application
area/Topics % of test
Types and uses of 3 3 4 10
cleaning equipment
Types cleaning
materials and 3 3 4 10
supplies and their
uses
Classification of
cleaning tools,
equipment and 3 3 4 10
materials according
to their uses and
care
Setting-up of trolley/
caddy with cleaning
materials according 10 10 15 35
to needs and
establishment
standards
Safety measures in
handling different 5 5 5 15
cleaning equipment
and chemicals
Safe keeping 4 4 2 10
practices
Safety hazards and
2 2 6 10
precautions
TOTAL 30 30 40 100
PERFORMANCE TEST
Specific Instruction for the Candidate
Qualification HOUSEKEEPING NC II
Unit of Competency Clean and prepare rooms for incoming guests

General Instruction: Given the necessary materials, tools and equipment,
the trainee must be able to set-up trolley/caddy with cleaning materials
according to needs and establishment standards.
Specific Instruction:
Accomplish the following before the allotted time:

Procedure:
 Check trolley prior to use.
 Place room amenities on top of the trolley.
 Check linens for quality before stacking on the trolley.
 Place clean towels, linens, blankets on the first layer.
 Place cleaning supplies and materials on the second layer.
 Attach laundry bag at one end of the trolley.
 Attach garbage bag at the other end of the trolley.
 Make sure you have the room keys.
 Bring the list of rooms to be clean.
 Position the trolley near the wall and out of the guest’s way.
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge
response
Extension/Reflection Questions Yes No
1. What are the most common types of brooms and brushes?  

2. What are examples of toiletries?  
3. Why don’t you leave a housekeeping trolley in the middle of

the corridor?  
4. What are the different types and uses of cleaning equipment?  
Safety Questions
5. Is it important to check on a housekeeping trolley prior to  
use?
6. Is it important to have knowledge on how to handle different  
cleaning equipment?
7. Do you need to wear rubber boots when setting-up the  
trolley?
8. Is it important to put warning signs in the hallway if the floor  

is wet?
Contingency Questions
9. What will you practice to prevent fall in the workplace?  
10. How will you handle hazards?  
11. What are the things you will load on the first layer of the  
trolley?
12. Why is it important to wear protective gloves while cleaning?  
Job Role/Environment Questions
13. Explain how to load a housekeeping trolley with supplies for  

service
14. Explain the activities involved in cleaning and storing a  

trolley.
15. What do you need to remember when stocking the trolley?  
16. What is your responsibility as an employee for the safety in  

the workplace?
Rules and Regulations
17. What are examples of safety measures at work?  

18. Give examples of safety precautions when cleaning the  
room.
19. How do you safely store hazardous household products?  
20. How to control hazards and precautions?  
The candidate’s underpinning  Satisfactory  Not Satisfactory

knowledge was:
Templates for Inventory of Training Resources
Tools As per TR As per Inventory Remarks

Mops 5 pcs. 5 pcs. Complete
Brushes 5 pcs. 5 pcs. Complete
Brooms 5 pcs. 5 pcs. Complete
Buckets 5 pcs. 5 pcs. Complete
Dust Pans 5 pcs. 5 pcs. Complete
Garbage Receptacles 2 pcs. 2 pcs. Complete
Sorting Baskets/ Complete
5 pcs. 5 pcs.
Laundry Baskets
Step Ladder 1 pc. 1 pc. Complete
Squeegee 2 pcs. 2 pcs. Complete

Water Hoses 2 pcs. 2 pcs. Complete
Lint Free Cleaning Complete
10 pcs. 10 pcs.
Cloths
Scrubbing Foam 10 pcs 10 pcs Complete
Dish Sponges 10 pcs. 10 pcs. Complete
Spray Bottles 5 pcs. 5 pcs. Complete
Anti-Static Dusters 5 pcs. 5 pcs. Complete
Gloves 25 pcs. 25 pcs. Complete
Caution Signs 5 pcs. 5 pcs. Complete
Mop Squeezer 2 pcs. 2 pcs. Complete
Equipment As per TR As per Inventory Remarks
Projector Screen 1 unit 1 unit Maintain
Overhead Projector 1 unit 1 unit Maintain

Electric Fan 2 unit 2 unit Maintain
First Aid Cabinet 1 pc. 1 pc. Maintain
Instructor’s desk chairs 1 pc. 1 pc. Maintain
Fire Extinguisher 3 pcs. 3 pcs. Maintain
Emergency Light 2 pcs. 2 pcs. Maintain
Directional Signage 2 pcs. 2 pcs. Maintain
Air condition 2 units. 2 units. Maintain
Armed Chairs 25 pcs. 25 pcs. Maintain

Telephone 1 unit 1 unit Maintain
Computer 1 unit 1 unit Maintain
TV 1 unit. 1 unit. Maintain
Video player 1 unit. 1 unit. Maintain
Fax machine 1 unit. 1 unit. Maintain
Refrigerator 1 unit. 1 unit. Maintain
Hairdryer 1 unit. 1 unit. Maintain
Alarm clock 1 pc. 1 pc. Maintain
Shelving 1 pc. 1 pc. Maintain
Cart 1 pc. 1 pc. Maintain
Trolley 1 pc. 1 pc. Maintain
Coffee Maker 1 unit. 1 unit. Maintain
Electric kettle 1 unit. 1 unit. Maintain
Electric jug 1 unit. 1 unit. Maintain
Toilet Caddy 1 unit 1 unit Maintain
Carpet sweeper 1 unit 1 unit Maintain
Vacuum cleaner (dry and 1 unit 1 unit Maintain
wet )
Polisher (electric with 1 unit 1 unit Maintain
complete accessories)
Washers 1 unit 1 unit Maintain
Dryer 1 unit 1 unit Maintain
Flat iron 1 unit 1 unit Maintain
Ironing Board 1 pc. 1 pc. Maintain
Steam pressers 1 pc. 1 pc. Maintain
Sorting shelves 1 pc. 1 pc. Maintain
Drying cleaning machine 1 unit 1 unit Maintain

Materials As per TR As per Inventory Remarks
Bond paper 2 reams 2 reams Complete
Folders 25 pcs. 25 pcs. Complete
Logbook 1 pc. 1 pc. Complete
Transparency acetate 1 box 1 box Complete
White Board 2 pcs. 2 pcs. Complete
Whiteboard Markers 5 pcs. 5 pcs. Complete
Whiteboard Eraser 2 pcs. 2 pcs. Complete
Marking Pen 5 pcs. 5 pcs. Complete

Stationery 2 pcs. 2 pcs. Complete
Linen (for single bed 2 sets 2 sets Complete
Linen (for double bed) 2 sets 2 sets Complete
Glassware 1 set 1 set Complete
Cutlery 1 set 1 set Complete
Tea 1 pack 1 pack Replenished
Coffee 1 pack 1 pack Replenished
Sugar 1 pack 1 pack Replenished
Powdered Milk 1 pack 1 pack Replenished
Biscuits 1 pack 1 pack Replenished
Bed (Single ) 1 unit 1 unit Maintain
Bed (Queen) 1 unit 1 unit Maintain
Holy Bible 1 pc 1 pc Complete
Slippers 2 pairs 2 pairs Complete
Flashlight 5 pcs. 5 pcs. Complete
Light fittings 1 set 1 set Complete
Mirrors 1 pc. 1 pc. Complete

Wardrobes 5 pcs. 5 pcs. Complete
Hangers 5 pcs. 5 pcs. Complete
Ashtrays 2 pcs. 2 pcs. Complete
Variety of linen and Complete
5 for each
clothing items and 5 for each items
items
fabrics
Cleaning agents As per TR As per Inventory Remarks
Cleaning Detergent 5 liters 5 liters Replenish
Liquid Detergent 5 liters 5 liters Replenish
Cleaning Solution 5 liters 5 liters Replenish
Sanitizing Agents 5 liters 5 liters Replenish
Fabric Softener 5 liters 5 liters Replenish
Chlorine Bleach 5 liters 5 liters Replenish
All-Purpose Detergent 5 liters 5 liters Replenish
Stain Removing Agents 5 liters 5 liters Replenish
Furniture and floor 2 units 2 units Replenish
polishers
Air Freshener 5 cans 5 cans Replenish
Pesticides 5 cans 5 cans Replenish
Deodorizers 5 pcs. 5 pcs. Replenish

Toilet Disinfectant 5 liters 5 liters Replenish
Protective clothing As per TR As per Inventory Remarks
Overalls 5 pcs 5 pcs Complete
Jackets 5 pcs. 5 pcs. Complete
Aprons 25 pcs. 25 pcs. Complete
Goggles 15 pcs. 15 pcs. Complete
Masks 25 pcs. 25 pcs. Complete
Headwear 25 pcs. 25 pcs. Complete
Waterproof clothing and 10 pcs. 10 pcs. Complete
footwear
Discretionary supplies As per TR As per Inventory Remarks
Fruits(assorted) 5 5 Replenish
Beverages (assorted) 5 cans 5 cans Replenish
Chocolates (assorted) 5 pcs. 5 pcs. Replenish
Training resources/ As per TR As per Inventory Remarks
materials
Enterprise promotional Complete
25 pcs. 25 pcs.
materials
Local tourist information 25 pcs. 25 pcs. Complete
Magazines 5 pcs. 5 pcs. Complete
Newspapers 5 pcs. 5 pcs. Complete
Lodging agreement 2 pcs. 2 pcs. Complete

Housekeeping
textbooks/ references 5 pcs 5 pcs Sufficient
Note: In the remarks section, remarks may include for repair, for
replenishment, for reproduction, for maintenance etc.
Supervise
Work-Based
Learning
FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YE NO
S
1. Provide housekeeping services to guest
1.1Receive housekeeping requests √
1.2 Provide/Service housekeeping requests √
1.3 Provide advice to guest √
1.4 Liaise with other departments √
2. Clean and Prepare rooms for incoming guests
2.1 Set up equipment and trolleys √
2.2 Access rooms for servicing √
2.3 Make up beds √
2.4 Clean and clear rooms √
2.5 Clean and store trolleys and equipment √
3. Provide Valet/ Butler Service
3.1 Provide valet services to guests √
3.2 Perform proper coordination to ensure √

optimum privacy, security and confidentiality of
CORE COMPETENCIES
CAN I…? YE NO
S
all guests.
3.3 Display professional valet standards √
3.4 Care for guest property √
4. Laundry Linen and Guest Clothes
4.1 Collect laundry for laundering functions √
4.2 Perform laundering functions √
4.3 Process laundered item √
4.4 Return laundered item √
5. Clean public areas, facilities and equipment
5.1 Select and set up equipment and √

materials
5.2 Apply cleaning technique √
5.3 Clean dry and wet areas √
5.4 Maintain and store cleaning equipment √

and chemicals
6. Deal with/ handle intoxicated guests
6.1 Determine the level of intoxication √
6.2 Apply appropriate procedures √
6.3 Determine the level of intoxication √
Note: In making the Self-Check for your Qualification, all required

competencies should be specified. It is therefore required of a
Trainer to be well- versed of the CBC or TR of the program
qualification he is teaching.
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to
Job/Occupation
Current
Proof/Evidence Means of validating
competencies
Provide Training Certificate Authenticated Certificate of

housekeeping or Certificate of training and employment
services to guest Employment Demonstration
Interview
Clean and Prepare Training Certificate Authenticated Certificate of
rooms for or Certificate of training and employment
incoming guests Employment Demonstration
Interview
Laundry Linen and Training Certificate Authenticated Certificate of
Guest Clothes or Certificate of training and employment
Employment Demonstration
Interview
Clean public areas, Training Certificate Authenticated Certificate of
facilities and or Certificate of training and employment
equipment Employment Demonstration
Interview
Deal with/ handle Training Certificate Authenticated Certificate of
intoxicated guests or Certificate of training and employment
Employment Validated Third Party Call,
Identifying Training Gaps
From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.
Form 1.3 Summary of Current Competencies versus Required

Competencies
Required Units of Current Training

Competency/Learn Competencies Gaps/Require
ing Outcomes ments
based on CBC
Receive Receive
housekeeping housekeeping
requests requests
Provide/Service Provide/Service
housekeeping housekeeping
requests requests
Provide advice to Provide advice

guest to guest
Liaise with other Liaise with

departments other
departments

ing Outcomes ments
based on CBC

Set up equipment Set up
and trolleys equipment
and trolleys
Access rooms for Access rooms

servicing for servicing
Make up beds Make up beds
Clean and clear Clean and

rooms clear rooms
Clean and store Clean and

trolleys and store trolleys
equipment and
equipment

ing Outcomes ments
based on CBC
3.Provide Valet/ Butler Service
Provide valet Provide valet

services to guests services to
guests
Display professional Display

valet standards professional
valet standards
Care for guest Care for guest
property property

ing Outcomes ments
based on CBC
Collect laundry for Collect laundry

laundering for laundering
functions functions
Perform laundering Perform

functions laundering
functions
Process laundered Process

item laundered item
Return laundered Return

item laundered item

ing Outcomes ments
based on CBC
Select and set up Select and set

equipment and up equipment
materials and materials
Apply cleaning Apply cleaning

technique technique
Clean dry and wet Clean dry and

areas wet areas
Maintain and store Maintain and

cleaning equipment store cleaning
equipment and
and chemicals chemicals

ing Outcomes ments
based on CBC
Determine the level Determine the

of intoxication level of
intoxication
Apply appropriate Apply

procedures appropriate
procedures
Comply with Comply with

legislation legislation
Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified.
Form No. 1.4: Training Needs
Module
Gaps Title/Module of Duration (hours)
Instruction
Set up equipment
and trolleys
Access rooms for

servicing Cleaning and
preparing rooms for
Make up beds 80 hours
incoming guests
Clean and clear
rooms
Clean and store

trolleys and
equipment
TRAINING PLAN
Qualification: HOUSEKEEPING NCII
Facilities/T
Trainees’ Training Training Mode of Assessment Date and
Staff ools and Venue
Requirements Activity/Task Training Method Time
Equipment
2.Clean and prepare School Trainer cleaning Lecture Demonstration Sept 1 -
rooms for incoming based tools Room/Sim Oral 5, 2017
guests ulation questioning
room Written test 8:00am –
1.1 Set up Identify Types 5:00pm
equipment and and uses of
trolleys cleaning
equipments
Identify Types Dual Industry Hotel or Demonstration Sept 15 -

of cleaning training Supervisor resort Interview 25, 2017
materials and system
supplies and 8:00am –
their uses 5:00pm
Classify
cleaning tools,
equipment and
materials
according to
their uses and
care
Demonstrates
procedure in
Setting-up of
trolley/caddy
with cleaning
materials
according to
needs and
establishment
standards
Observes Safety
measures in
handling
different
cleaning
equipment and
chemicals
Safe keeping
practices
Observes Safety
hazards and
precautions
1.2 Access rooms for

servicing
1.3 Make up beds
1.4 Clean and clear
rooms
1.5 Clean and store
trolleys and
equipment
Technical Education and Skills Development Authority
ST FRANCIS TRAINING AND ASSESSMENT CENTER,

INC.
TRAINEE’S RECORD BOOK

This will be collected by your trainer and submit the same to
the Vocational instructions Supervisor (VIS) and shall form part of
the permanent trainee’s document on file.
Trainee’s ID No.
Name:
THANK YOU!
Qualification: HOUSEKEEPING NC II
Training Duration: 436 Hours
Unit of Competency 2: CLEANAND PREPARE ROOMS
FOR INCOMING GUESTS
Trainer: Realen L. Acevedo
Learning Task/Activity Required Date Instru
This Trainee’s Record Book (TRB) is intended to serve as Outcome Accomp ctor’s
record of all accomplishment/task/activities while undergoing lished Remar
training in the industry. It will eventually become evidence that
ks
can be submitted for portfolio assessment and for whatever
purpose it will serve you. It is therefore important that all its 2.1 Set-up Identify types and uses of
contents are viably entered by both the trainees and instructor. equipment cleaning equipment
and trolleys
Identify cleaning materials
The Trainees’ Record Book contains all the required and supplies and their uses
competencies in your chosen qualification. All you have to do is to Classify cleaning tools,
fill in the column “Task Required” and “Date Accomplished” with equipment and materials
all the activities in accordance with the training program and be according to their use and
taken up in the school and with the guidance of the instructor. The care
instructor will likewise indicate his/her remarks on the
“Instructor’s Remarks” column regarding the outcome of the task Perform setting up trolley
accomplished by the trainees. Be sure that the trainee will with cleaning materials
personally accomplish the task and confirmed by the instructor. Apply safety measures in
handling cleaning
It is of great importance that the content should be written equipment and chemicals
legibly on ink. Avoid any corrections or erasures and maintain the Knowledge on safe keeping
cleanliness of this record. practices
Knowledge on safety hazards
and precautions
Trainee’s Signature Trainer’s Signature
TRAINEE’S PROGRESS SHEET
Name: Ronaldo Jose A. Morgia Trainer: Realen L. Acevedo
Qualification: Housekeeping NCII Nominal Duration: 436 hours
Units of Training Date Date Trainee’s Supervisor’s

Training Activity Initial
Competency Duration Started Finished Rating Initial
Provide  Receive 8:00am – Sept 1, Nov 17, Competent
housekeeping housekeeping 12:00nn 2017 2017
services to requests
guest 1:00pm –
 Provide/Service
5:00pm
housekeeping
requests
 Provide advice to
guest
 Liaise with other
departments
Clean and  Set up equipment 8:00am – Sept 1, Nov 17, Competent
Prepare and trolleys 12:00nn 2017 2017
rooms for
 Access rooms for
incoming 1:00pm –
servicing
guests 5:00pm
 Make up beds
 Clean and clear
rooms
 Clean and store
trolleys and
equipment
Provide  Provide valet 8:00am – Sept 1, Nov 17, Competent
Valet/ Butler services to guests 12:00nn 2017 2017
Service
 Display
1:00pm –
professional valet
5:00pm
standards
 Care for guest
property
Laundry  Collect laundry for 8:00am – Sept 1, Nov 17, Competent
Linen and laundering 12:00nn 2017 2017
Guest functions
Clothes 1:00pm –
 Perform
5:00pm
laundering
functions
 Process laundered
item
 Return laundered
items
Clean public  Select and set up 8:00am – Sept 1, Nov 17, Competent
areas, equipment and 12:00nn 2017 2017
facilities and materials
equipment 1:00pm –
 Apply cleaning
5:00pm
technique
 Clean dry and wet
areas
 Maintain and
store cleaning
equipment and
chemicals
Deal with/  Determine the 8:00am – Sept 1, Nov 17, Competent
handle level of 12:00nn 2017 2017
intoxicated intoxication
guests 1:00pm –
 Apply appropriate
5:00pm
procedures
 Comply with
legislation
Note: The trainee and the supervisor must have a copy of this form. The column for rating maybe used either by giving a numerical rating or
simply indicating competent or not yet competent. For purposes of analysis, you may require industry supervisors to give a numerical rating for
the performance of your trainees. Please take note however that in TESDA, we do not use numerical ratings.
AVERAGE RATINGS
PREPARATION Average
1. Workshop layout conforms with the

components of a CBT workshop
2. Number of CBLM is sufficient
3. Objectives of every training session is well

explained
4. Expected activities/outputs are clarified
General Average
Facilitate
Learning
Session
Training Activity Matrix
Venue
Facilities/Tools Date &
Training Activity Trainee (Workstation/ Remarks
and Equipment Time
Area)
Prayer Lecture room Sept 1, 2017
Recap of Activities
Unfreezing activities 8:00am –
Feedback of training All trainees 8:30am
Rejoinder/ Motivation
 Receive housekeeping requests Mary B. Acorin  Housekeeping Practical work Sept 1 – 10, Completed
James C. Villanos forms area 2017
 Provide/Service housekeeping Veronica M. Tan  Housekeeping
requests Archie Z. Rodrigo
reports
 CBLM
 Provide advice to guest
 Housekeeping
manuals
 Set up equipment and trolleys Ana U. Bastasa  CBLM Simulation room Sept 11 – Completed
Riza T. Saren  Trolley 25, 2017
 Access rooms for servicing Nimfa P. Tecson
 Housekeeping tools
 Make up beds Jason D. Hamoy
and equipment
 Clean and clear rooms  Beds
 Clean and store trolleys and  Different linens
equipment and blankets
 Cleaning materials
and supplies
 Provide valet services to guests Joseph S. Salonoy  CBLM Lounge Sept 25 – Completed
Ruby F. Duron  Guest records Reception area Oct 10, 2017
 Display professional valet Cielo L. Balmoria
standards  Shoe cleaning
Helen G. Bacala
materials
 Care for guest property
 Pressing materials
 Luggage
 Sewing kit
 Collect laundry for laundering Rosalie I. Tomo  Washing machine Laundry area Oct 10 – 20, Completed
functions Jun R. Montallana  Dryers 2017
Anne K. Campo
 Perform laundering functions  Iron
Dina O. Lopez
 Sorting baskets
 Process laundered item
 Hangers
 Return laundered item
 Select and set up equipment and Rene A. Alaban  Protective clothing Public area Oct 20 - 31, Completed
materials Bernadeth N. Perez  Different fabrics Hallways 2017
Irene V. Nacario Stairs
 Apply cleaning technique  Vacuum cleaner
Jeric C. Legaspi Pool area
Romeo D. Villa  Buckets
 Clean dry and wet areas
 Furniture and floor
polishers
 Maintain and store cleaning
 Deodorizers,
pesticides and
other chemicals
 Garbage
receptacles
 Determine the level of intoxication Elma Y. Rojo  Guest record book Mini bar Nov 2 – 17, Completed
Emily P. Napigkit  CBLM 2017
 Apply appropriate procedures Kenneth S. Megraso
 Comply with legislation Christian W. Atis
PROGRESS CHART
ACHIEVEMENT CHART
Minutes of the Meeting Template
Minutes of the Meeting
Focus Group Discussion
Date: Sept 7, 2017
Agenda:
Competency based training delivery
Attendance:
1. Realen L. Acevedo
2. Jovelyn M. Angay
CBT Concerns Discussions Resolutions/Agreement
 CBT Layout Competency Base

Training Lay-out was
made and presented
according to its goal to
arouse the interest of the
students.
 Monitoring of Attendance was 3 consecutive absences

Attendance monitored properly will be considered as
drop out
 Utilization of work Work area was well Must add lighting and
area utilized according to the ventilation to facilitate a
current competency more effective learning.
 Orientation  In orientation we Encourage trainees to

o CBT clarified and explained listen and participate
o Roles the meaning of CBT during the orientation
o TR (Competency Based
o CBLM training) and the 10
o Facilities principle of CBT.
o Evaluation system
 The roles of trainees’
and the trainers were
discussed
 Importance of TR
(Training Regulation),
the use of CBLM
(Competency Based
Learning Materials),
utilization of the
facilities, and the
importance of the
evaluation system to
the trainees.
 RPL Recognition of Prior Present authenticated

Learning (RPL), was certificates
made through collecting
certificates of trainees
and giving him/her a test
to measure their prior
learning.
 Teaching methods Used appropriate Follow Competency

and technique Teaching Methods and Based Training.
Techniques to cater the
individual needs of the
trainees.
 Monitoring of Monitoring learning  Read and implement

learning activities activities with the DELIVERY PLANS
Achievement chart achievement chart  Monitor
Progress chart trainee‘sreadiness
was done well, but
forAssessment.
monitoring learning
activities through
Progress Chart was
not performed by some
members.
 Feedback All members Read and apply

provides feedbacks FEEDBACK
without considering MECHANISM
the privacy and
emotions of the
trainee‘s.
 Slow learners All members were Learning needs of slow
able to assist the learners should be
slow learner type of considered through
trainee‘s. utilization of appropriate
methodologies and
techniques and should
be given sufficient time
to practice task/job with
closer supervision by the
trainer.
10. Other concerns Always observe safety The safety of the trainees
must firmly observe by
the trainer.
Avail accident insurance

policy for each trainees.
Training Evaluation Report
Objective:
This post-training evaluation instrument is intended to measure how

satisfactorily your trainer has done his job during the whole duration of
your training. This evaluation report aims to gather remarks and comments
of the participants related to the HOUSEKEEPING NCII. This will serve as
tool to improve our training.
Please give your honest rating by checking (√) on the corresponding
cell of your response. Your answers will be treated with utmost
confidentiality.Thank you for your cooperation.
Legend: 5 – Outstanding
4 – Very Good / Very Satisfactory
3 – Good / Adequate
2 – Fair / Satisfactory
1 – Poor / Unsatisfactory
Rating
1 2 3 4 5
A. TRAINERS/INSTRUCTORS
Name of Trainer:
1. Orient trainees about CBT, the use of CBLM and the
evaluation system.
2. Discusses clearly the unit of competencies and outcomes
to be attained at the start of every module.
3. Exhibits mastery of the subject/course he/she is
teaching.
4. Motivates and elicits active participation from the
students or trainees.
5. Keeps records of evidence/s of competency attainment of
each student/trainee..
6. Instill value of safety and orderliness in the classrooms

and workshops.
7. Instills the value of teamwork and positive work values.
8. Instills good grooming and hygiene.
9. Instills value of time
10.Quality of voice while teaching.
11. Clarity of language/dialect used in teaching.
12. Provides extra attention to trainees and students with

specific learning needs.
13. Attends classes regularly and promptly.
14. Shows energy and enthusiasm while teaching.
15. Maximize the use of training supplies and materials.
16. Dresses appropriately.
17. Shows empathy.
18. Demonstrates self-control.
Comments/Suggestions:
Objective:
This post-training evaluation instrument is intended to measure

how satisfactorily your trainer prepared and facilitated your training. Please
give your honest rating by checking (√) on the corresponding cell of your
response. Your answers will be treated with utmost confidentiality.
RATINGS
PREPARATION 1 2 3 4 5
1. Workshop layout conforms with the components of a CBT

workshop
3. Objectives of every training session is well explained.
4. Expected activities/outputs are clarified.
DESIGN AND DELIVERY 1 2 3 4 5
1. Course contents are sufficient to attain objectives.
2. CBLM are logically organized and presented.
3. Information Sheet are comprehensive in providing the

required knowledge.
4. Examples, illustrations and demonstration help you

learn.
5. Practice exercises like Task/Job Sheets are sufficient to

learn required skills.
6. Valuable knowledge are learned through the contents of

the course.
7. Training Methodologies are effective.
8. Assessment Methods and evaluation system are suitable

for the trainees and the competency.
9. Recording of achievements and competencies acquired is

prompt and comprehensive.
10. Feedback about the performance of learners are given

immediately.
TRAINING FACILITIES/RESOURCES 1 2 3 4 5
1. Training Resources are adequate.
2. Training venue is conducive and appropriate.
3. Equipment, supplies, and materials are sufficient.
4. Equipment, supplies and materials are suitable and

appropriate.
5. Promptness in providing supplies and materials.
SUPPORT STAFF 1 2 3 4 5
1. Support staff are accommodating.
SELF EVALUATION
Objective:
This self evaluation will serve as a guide for your trainers to know
what aspects of the training you need to improve. Answer the following
questions truthfully; put check (√) mark on the corresponding cell of your
response. Your answers will be treated with utmost confidentiality.
During the session, did I? YES NO
1. Establish an atmosphere of trust?
2. Encourage participation of the trainees?
3. Assist the trainees when they need assistance?

4. Consider the feedback of the trainees?
5. Remain aware of non verbal communication?
6. Praise effort?
7. Summarize key points?
8. Vary activities and tasks to aid attainment of

competency?
9. Provide opportunities for practice?
10. Achieve learning objectives?
SUPERVISED INDUSTRY TRAINING OR ON THE JOB

TRAINING EVALUATION FORM
Dear Trainees,
The following questionnaire is designed to evaluate the effectiveness of

the Supervised Industry Training (SIT) or On the Job Training (OJT) you had
with the Industry Partners of SAFTAC. Please check (√) the appropriate box
corresponding to your rating for each question asked. The results of this
evaluation shall serve as a basis for improving the design and management
of the SIT to maximize the benefits of the said Program. Thank you for your
cooperation.
RATINGS
INSTITUTIONAL EVALUATION 1 2 3 4 5 N/A
1. Has SAFTAC conducted an orientation about the

SIT/OJT Program, the requirements and preparations
needed and its expectation?
2. Has SAFTAC provided the necessary assistance such

as referrals or recommendations in finding the
company for your OJT?
3. Has SAFTAC showed coordination with the Industry

partner in the design and supervision for your
SIT/OJT?
4. Has your in-school training adequate to undertake

Industry Partner assignment and its challenges?
5. Has SAFTAC monitored your progress in the Industry?
6. Has the supervision been effective in achieving your

OJT objectives and providing feedbacks when
necessary?
7. Did SAFTAC conduct assessment of your SIT/OJT

program upon completion?
8. Were you provided with the results of the Industry and

SAFTAC’s assessment of your OJT?
RATINGS
INDUSTRY PARTNER 1 2 3 4 5 N/A

1. Was the Industry partner appropriate for your type of
training required and/or desired?
2. Has the Industry partner designed the training to meet

your objectives and expectations?
3. Has the Industry partner showed coordination with

SAFTAC in the design and supervision of the
SIT/OJT?
4. Has the Industry partner and its staff welcomed you

and treated you with respect and understanding?
5. Has the industry partner facilitated the training,

including the provision of the necessary resources
such as facilities and equipment needed to achieve
OJT objectives?
6. Has the Industry partner assigned a Supervisor to

oversee your work or training?
7. Was the supervisor effective in supervising you through

regular meetings, consultations and advise?
8. Has the training provided you with the necessary

technical and administrative exposure of real world
problems and practices?
9. Has the training program allowed you to develop self-

confidence, self motivation and positive attitude
towards work?
10. Has the experience improved your personal skills and

human relations?
11. Are you satisfied with your training in the Industry?
Signature:
Printed Name: Qualification:
Host Industry Partner: Supervisor:
Period of Training: Instructor:
Interpretation and Analysis of Program Evaluation
Rater A
Satisfactory Very Good/ Very

Poor/ Unsatisfactory
Fair/ Satisfactory
Good/ Adequate
Outstanding
PREPARATION
1 2 3 4 5
1. Workshop layout conforms with the √

2. Number of CBLM is sufficient √
3. Objectives of every training session is √

well explained
4. Expected activities/outputs are √
clarified
Rater B

Fair/ Satisfactory
Good/ Adequate
Outstanding
PREPARATION
1 2 3 4 5


well explained

clarified
Rater C

Fair/ Satisfactory
Good/ Adequate
Outstanding
PREPARATION
1 2 3 4 5


well explained

clarified
Rater D

Fair/ Satisfactory
Good/ Adequate
Outstanding
PREPARATION
1 2 3 4 5


well explained

clarified
Rater E

Fair/ Satisfactory
Good/ Adequate
Outstanding
PREPARATION
1 2 3 4 5


well explained

clarified
Average Ratings
PREPARATION Average
1. Workshop layout conforms with the 4.2

2. Number of CBLM is sufficient 4
3. Objectives of every training session 3.6

is well explained
4. Expected activities/outputs are 4.2
clarified
General Average 4.0
Solution:
How to compute the average or the mean:
1. Add the points per item per rater

2. Divide the sum by the total number of raters
Example:
Average = (Rater A + Rater B + Rater C + Rater D + Rater E)/5
No Rater A Rater B Rater C Rater D Rater E Average

1 5 4 3 5 4 4.2
2 4 4 2 5 5 4
3 4 3 3 4 4 3.6
4 5 4 3 4 5 4.2
Computing for the Average or mean:

Total points
Average =
Number of rater
Range:
0.00 - 1.49 = Poor/Unsatisfactory
1.50 - 2.49 = Fair/ Adequate
2.50 - 3.49 = Good/Satisfactory
3.50 - 4.49 = Very Good/Very Satisfactory
4.50 - 5.0 = Outstanding
General Interpretation:
1. Workshop layout conforms with the components of a CBT
workshop
3. Objectives of every training session is well explained
4. Expected activities/outputs are clarified
Recommendation:


EXECUTIVE SUMMARY
HOUSEKEEPING NCII has six (6) CORE COMPETENCY:

3. Provide Valet/ Butler Service
6. Deal with/handle intoxicated guests
All trainees must be able to perform this six (6) competency before
they can receive their National Certificate (NCII). HOUSEKEEPING NCII
takes a minimum of 402 hours to complete.
Some examples of skills that you will acquire from enrolling in this
course include:
 Developing and updating industry knowledge
 Observing workplace hygiene procedures
 Performing computer operations
 Performing workplace and safety practices
 Providing effective costumer service
 Providing Housekeeping Services to Guest
 Preparing Rooms for Guest
 Cleaning Premises
 Providing Valet Services and
 Washing Linen and Guest Clothes.
The school is ensuring that we can meet the needs of the trainees and
supply all materials and equipments needed for the training.
Rationale
“Cleanliness is next to goodness” is considered as the most important

aspect of hospitality industry.
Only the school has a formal education. So, we conduct this formal
training HOUSEKEEPING NCII in order to produce a better/ an excellent
skilled employee. All trainees are trained to enhance their skills and to
develop their personal ability. As a school organizer we ensure that all
trainees are trained well so that they can maintain the high standards of
excellence in the daily housekeeping operations and leading housekeeping
operations in accordance with hotel policies and procedure.
Methodology
 Modular (self-paced)
 Electronic learning
 Demonstration
 Discussion
 Industry tour
 Industry Immersion
 Film viewing
Results and discussion
Required Units of Competency/Learning Outcomes based on CBC
Receive housekeeping requests
Provide/Service housekeeping requests
Provide advice to guest
Liaise with other departments
2. Clean and prepare rooms for incoming guests
Set up equipment and trolleys

Access rooms for servicing
Make up beds
Clean and clear rooms
Clean and store trolleys and equipment
3. Provide valet/butler service
Provide valet services to guests
Display professional valet standards
Care for guest property
4. Laundry linen and guest clothes
Collect laundry for laundering functions
Perform laundering functions
Process laundered item
Return laundered item
Select and set up equipment and materials
Apply cleaning technique
Clean dry and wet areas
Maintain and store cleaning equipment and chemicals
Determine the level of intoxication
Apply appropriate procedures
Comply with legislation
The table shows that all competencies have a corresponding learning

outcome. So, trainees must be trained step by step in order them to make
their job done very well. And they can familiarize the function in every
competency.
Since HOUSEKEEPING is highly demand in Hotel and Restaurant,
establishments etc. especially in abroad we found out that this training is
very useful.
Recommendation
1. The person who is willing to apply in Housekeeping Department

must undergo training in the institution that accredited in TESDA.
2. School who organized training must provide all the equipments,

tools and facilities for the trainees.
3. To avoid conflict the school must clarified all the data, schedule,
and time of their training.
4. Choose a good and knowledgeable Trainer.
Maintain
Training
Facilities
OPERATIONAL PROCEDURE
Equipment Type Trolley
Equipment Code T0101
Location Practical Work Area
Operation Procedure:
Before using the trolley, check to see if it is clean, presentable and

safe. There should be no jagged bits, nothing should protrude to present a
potential hazard, and the wheels should be move easily and smoothly.
It is also important for all equipment to be cleaned after every use.
This will ensure that dirt and grime from a previous cleaning task is
not transferred on to another surface.
Your work as a room

attendant does not finish when
you complete servicing the last
room allocated to you.
Before you leave, there are

several end-of-shift duties that
will need to be completed.
After every use you are

responsible for cleaning and
restocking the trolley you have
used during the cleaning
activities.
Generally a wipe the

trolley with a general purpose cleaner with extra spot-cleaning as required.
The intention is to remove any marks that the trolley may have and to
maintain its attractive appearance. You may need to replace used or dirty
linen and rubbish bags that are provided at end of the trolley to maintain
eye appeal.
Attention should also be paid to:
 Removing any soiled items

 Removing any empty packages.
The trolley is not unloaded at the end-of-shift. Items that are on the
trolley when it returns to the storeroom are left on it.
It is important that you restock your trolley so that it is ready for the
next shift.
Each organisation will have different items that need to be placed on

the trolley.
Keep the wheels well-greased in order to ensure smooth functioning of

the catering trolleys is mandatory too.
Checking every part of trolleys periodically and replacing them at the

first sign of wear and tear will help you to keep your business up and
running.
OPERATIONAL PROCEDURE
Equipment Type Floor Polisher
Equipment Code T0102
Operation Procedure:
Proper way of mounting the brush

1. Tilt the machine backward
until handle rest on floor.
2. Attach the brush by twisting
sharply in counter clockwise
direction.
3. To remove the brush, twist the
brush sharply into clockwise
direction until the brush
bracket opening are in line
with brush adaptor open.
Operating instructions:
1. Open the pedal kick clutch to
adjust the handle tube.
2. Adjust the handle tube to the
desired angle.
3. Gently squeeze the switch to open the machine
4. Slightly lift the handle to allow it into right direction.
5. Release switch to shut-off the machine.
Note: Lowering the handle will move the machine to the left direction
Checking every part of the floor polisher periodically and replacing

them at the first sign of wear and tear will help you to keep your business
up and running.
HOUSEKEEPING SCHEDULE
Housekeeping Station/Bld
Qualification Mini Hotel
NCII g
Practical Work
Area/Section SAFTAC
Area
Realen L.
In-Charge
Acevedo
Schedule for the 3RD
semester 2017
Day Every other
Day Every 15th

Responsible
Remarks
Monthly
ACTIVITIES
Weekly
Daily
Person
1. Clean and check

Mary B. Acorin
equipment/ materials
James C.
from dust dry and
Villanos
properly laid-out/
Veronica M. x
secured/stable
Tan
Archie Z.
Rodrigo
2. Clean and arrange Ana U. Bastasa
trolleys according
plan/lay out and check. Riza T. Saren
Nimfa P. Tecson
x
Jason D.
Hamoy
3. Clean and arrange Joseph S.

working tables according Salonoy
to floor plan/lay-out;
check stability Ruby F. Duron
x
Cielo L.
Balmoria
Helen G. Bacala
4. Clean and check floor, Rosalie I. Tomo
walls, windows,
ceilings Jun R.
Montallana
 graffiti/dust/rust
 cobwebs and Anne K. Campo x
outdated/unnecessary
objects/items Dina O. Lopez
 obstructions
 any unused materials
 open cracks (floor)
Day Every other
Day Every 15th
Remarks
Monthly
Weekly
Daily
Responsible
ACTIVITIES
Person
5. Clean and check work Rene A. Alaban

shop ventilation and
illumination by dusting Bernadeth N.
lamps/bulbs, replacing Perez
non-functional lamps x
and keeping exhaust Irene V. Nacario
clean
Jeric C. Legaspi
Romeo D. Villa
6. Clean and check Trainees / IT
computer set -monitor, In-charge
CPU, keyboards, mouse –
free, unnecessary
x
markings, dust; cables
and plugs are in order;
well-arranged; all items
functional
7. Clean, inspect air Technician
conditioning equipment:
 keep screen and filter

free from dust/rust x
 Check selector knobs if
in normal positions and
are functional
 Check if drainage is OK
8. Clean, check and Elma Y. Rojo
maintain Supply Room
Emily P.
 Free of dust, not damp Napigkit
 Tools in appropriate
positions/locations Kenneth S.
X
 With visible Megraso
labels/signage
 Logbook and forms are Christian W.
complete, in order and Atis
updated
 Lights, ventilation – OK
Day Every other
Day Every 15th
Remarks
Monthly
Weekly
Daily
Responsible
ACTIVITIES
Person
9. Clean and check Rest Mary B. Acorin

Room
James C.
 Urinals, bowls, wash Villanos
basins, walls and
partitions are free from Veronica M.
stains, dirt, oils, graffiti Tan
and unnecessary objects;
 Ceilings free from Archie Z.
cobwebs and dangling Rodrigo
items
 Floor is kept dry; no
broken tiles or
protruding objects x
 Equipped with dipper
and pails; properly
located after use
 Water systems is
functional: no
dripping/damaged
faucets or pipes
 Drainage system is
working, no water-
clogged areas
 No offensive odor
 Lights /Ventilation – OK
10. Clean and check wash Joseph S.
area: Salonoy
 Walls/Floors- –free from Ruby F. Duron

oils, mold, broken tiles,
gums, stains or graffiti Cielo L.
 Drainage system is Balmoria
functional x
 Water system functional; Helen G. Bacala
no dripping faucets or
leaking pipes
 Free from unnecessary
objects (mops, rags)
Day Every other
Day Every 15th
Remarks
Monthly
Weekly
Daily
Responsible
ACTIVITIES
Person
11. Clean and maintain Rene A. Alaban

work shop surroundings
by sweeping/ removing Bernadeth N.
fallen leaves, branches, Perez
debris and other refuse,
impounded water, Irene V. Nacario x
clearing pathways of
obstructions Jeric C. Legaspi
Romeo D. Villa
12. Disposal of waste Elma Y. Rojo

materials
(Follow waste segregation Emily P.
system) Napigkit
Kenneth S. x
Megraso
Christian W.
Atis
WORKSHOP HOUSEKEEPING SCHEDULE
DAILY TASK YES NO
Dispose segregated waste; clean garbage cans √
Sweep floors; if wet, wipe dry √
Wipe and clean whiteboards √
Clean and arrange working tables √
Clean and check equipments and materials √
Before leaving, switch off lights, air-condition unit, and fan √
WEEKLY TASK YES NO
Clean posters, visual aids and update √
Accomplishment/Progress Charts
Clean bulbs/lamps/ceilings/walls √
Clean/Wash of windows/glasses/mirrors √
Clean and check equipments, supplies, materials √
Sanitize garbage receptacles √
Empty water collector; clean body of Water Dispenser √
MONTHLY TASK YES NO
Conduct inventory √
Clean and arrange supply room √
Inspect electrical system; clean cables, wires of computers √
Clean instructional materials & modules; arrange and put in √
order
Inspect and clean air-conditioning equipment filter; clean body √
VACUUM CLEANER EQUIPMENT MAINTENANCE SCHEDULE

8 HOURS 50 Hours 100 HOURS
 Empty the vacuum  Clean the brush  Clean and lubricate the
bag. Make sure that roll. Use scissors or bearings on the brush
the bag is on all the just your fingers to roll
way and secure, and clean the brushes.
that any clips or They don't need to  Check the belt for signs
holders are in place. be spotless, but you of wear, and replace it if
should remove any it is worn.Compare the
hair or string that belt to an unused belt.
 Empty bin or tray on is wrapped around If it is stretched out or
bagless vacuum the brush. Pay narrower than the new
cleaner. special attention to belt, replace it.
the ends near the
bearings and to the  Check that the belt is in
area around where the right place. If it has
the belt engages. slid off the drive shaft
on its own or shifted
out of position, it is
probably because it is
worn and loose.
 Replace or clean any

filters on the vacuum
cleaner.
 Check the hoses for

clogs and
obstructions. It doesn't
happen very often, but
if you have lost suction,
try pushing
a broomstick gently
through the hoses to
dislodge any larger
clumps of debris that
are stuck. A hook made
from bent coat hanger
wire can also be used to
pull out or loosen clogs.
EQUIPMENT MAINTENANCE SCHEDULE
EQUIPMENT TYPE Vacuum Cleaner

EQUIPMENT CODE VAC0001
LOCATION Practical Work Area
Schedule for the Month
of September
ACTIVITIES MANPOWER
Day Every Other
Day Every 15th

Daily
Remarks
Monthly
Weekly
1. Check the bag regularly. Ana U.
Bastasa
Replace any vacuum bag
that is 2/3 full Riza T. Saren
Empty the bin or tray on Nimfa P. x

bagless models Tecson
frequently
Jason D.
Hamoy
2. Clean the brush roll. Rosalie I.

Tomo
Jun R.
Montallana
x
Anne K.
Campo
Dina O.
Lopez
3. Clean and lubricate the Joseph S.

bearings on the brush Salonoy
roll.
Ruby F.
Remove any debris around Duron
and in the bearings. Before x
Cielo L.
you take the bearings out,
Balmoria
notice which way they went
so you can put them back Helen G.
in correctly. Bacala
Every Other
Every 15th
Daily
Weekly
Monthly
Remarks
ACTIVITIES MANPOWER
Day
Day
4. Check the belt for signs Mary B.
of wear, and replace it if Acorin
it is worn.
James C.
Villanos
x
Veronica M.
Tan
Archie Z.
Rodrigo
5. Replace the brush roll. Rene A.

Alaban
Bernadeth N.
Perez
Irene V.
x
Nacario
Jeric C.
Legaspi
Romeo D.
Villa
6. Replace or clean any Elma Y. Rojo

filters on the vacuum
Emily P.
cleaner.
Napigkit
Kenneth S. x
Megraso
Christian W.
Atis
7. Check the hoses for clogs Mary B. x

and obstructions Acorin
James C.
Villanos
Veronica M.
Tan
Archie Z.
Rodrigo
8. Run the equipment for 5 Joseph S.

minutes and observe Salonoy
unusual noise or
Ruby F.
abnormal operation; if
Duron
repair is necessary, send
x
to technician. Cielo L.
Balmoria
Helen G.
Bacala
WORKSHOP INSPECTION CHECKLIST

Qualification Housekeeping NCII
Practical Work
Area/Section In-Charge Realen L. Acevedo
Area
YES NO INSPECTION ITEMS
1. Are the equipment/materials clean from dust? Dry
√ and properly laid-out? Secured/stable?
2. Area of equipment can enable the trainees to move

√ safely?
3. Are the working tables clean and dry? Arranged

√ according to floor plan/lay-out?
4. Are the walls, ceilings, windows and door clean, neat
without obstruction or unnecessary odor? All hinges
√
and locks functional? With exit plans?
5. Is the area well-ventilated and with enough

√ illumination?
6. Is the computer set clean and dry? Cables, plugs,

√ mouse, properly laid out and functional? No cuts or
splices in flexible wires?
7. Is the air conditioning equipment clean and

√ functional?
8. Is the supply room free of dust, with legible and

√ visible labels/signages, logbook and forms complete,
in order and updated?
9. Are the cabinets clean? Are the tables and chairs
√ complete?
10. Is the wash area clean, sanitized, free from

√ unnecessary objects? Are all water, drainage and
electrical systems functional?
11. Is the restroom well-cleaned, dry and sanitized?

Are the urinals, bowls, washbasins, wall and
√ partitions free from stains, dirt, oils? Is it equipped
with adequate dipper and pails?
12. Are there available receptacles for waste? Are the

√ waste materials properly segregated?
All equipments listed above are in good condition and

Remarks:
functional.
Inspected by: Date:
Supply Officer September 30, 2017
EQUIPMENTMAINTENANCE INSPECTION CHECKLIST
Equipment Type : Trolley
Property Code/Number : T0001
Location : Practical Work Area
YES NO INSPECTION ITEMS
√ 1. Equipment are checked and cleaned from dust.
√ 2. Checked the shelves if not broken.
√ 3. Checked the wheels if need to put grease.
√ 4. See to it that the trolleys are useable.
√ 5. Are Wheel alignment functioning well and no any

abnormality?
Remarks: All items are checked properly
Inspected by: Maintenance Officer Date: September 30, 2017

WASTE SEGREGATION LIST
Section/Area Practical Work Area
GENERATED / WASTE SEGREGATION METHOD

ACCUMULATED WASTE Recycle Compost Dispose
√
Plastic
√
Posters/papers
√
Toilet paper
√
Diapers/Sanitary napkin
√
Cans
√
Bottles
√
Fruits and vegetables
√
Hazardous chemicals
WORKSHOP LAYOUT
PURCHASE REQUEST FORM
St Francis Training and Assessment Center, Inc.
Date:August 20, 2017
Department: HOUSEKEEPING
Qty Unit Item Description Cost per Unit Estimated

Cost
1 pc Trolley 18,000.00 18,000.00
1 pc Vacuum cleaner 5,500.00 5,500.00
1 pc Floor polisher 15,000.00 15,000.00
1 pc Washing machine 12,000.00 12,000.00
2 pcs Carpet sweeper 350.00 700.00
5 pcs Mop 120.00 600.00
5 pcs Caddy 200.00 1,000.00
5 pcs Broom with dust pan 150.00 750.00
5 pcs Brush 50.00 250.00
2 pcs Squeegee 60.00 120.00
5 pcs Buckets 100.00 500.00
2 pcs Garbage receptacle 400.00 800.00
2 pcs Mop squeezer 2,500.00 5,000.00
5 pcs Caution signs 250.00 1,250.00
10 pcs Scrubbing foam 15.00 150.00
5 pcs Anti-static dusters 100.00 500.00
25 pcs Gloves 30.00 750.00
5 pcs Sorting baskets 80.00 400.00
1 pc Step ladder 2,800.00 2,800.00
5 pcs Spray bottles 40.00 200.00
TOTAL 66,270.00
Purpose: To be used in the conduct of

skills training in Housekeeping
NC II
Requested by:
Printed Name: REALEN L. ACEVEDO

Designation: Trainer
Approved by: HERMINIA M. ACEVEDO

Comptroller
INSPECTION REPORT
Area/Section Practical Work Area
In-Charge Ronaldo Jose A. Morgia
Facility Type Incident Action Taken Progress/Remarks

Vacuum Brush rolls Refer to Replace new brush roll
Cleaner are broken Maintenance
Department
Bearings are Refer to Lubricate bearings

loosen Maintenance
Department
Reported by: Realen L. Acevedo Date: September 30, 2017
BREAKDOWN/REPAIR REPORT
Property ID Number VAC-001
Property Name Vacuum Cleaner
Findings: Recommendation:
Brush rolls are broken For replacement
Inspected by: Reported To:

Realen L. Acevedo Ronaldo Jose A. Morgia
Date: September 30, 2017 Date: October 1, 2017
Subsequent Action Taken: Recommendation:

Inspection of the equipment For replacement
By: Reported to:
Realen L. Acevedo Ronaldo Jose A.Morgia
Date: September 30, 2017 Date: October 1, 2017
SALVAGE REPORT
Computer Laboratory
Area/Section
Ronaldo Jose A. Morgia
In-Charge
Facility Type Part ID Recommendation
Computer Motherboard Forward to CSS Workshop as
Desktop instructional material

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CAREGIVING NCII

Sector: HEALTH,SOCIAL, AND OTHER COMMUNITY

Qualification Title: CAREGIVING NCII

Unit of Competency: Maintain a healthy and safety

Module Title: Maintaining a healthy and safety environment

Mary Jane D. Subrado

Please answer the following instrument according to the characteristics

Language, literacy Average grade in: Average grade in:

a. 95 and above a. 95 and above

Cultural and Ethnicity/culture:

Education & Highest Educational Attainment:

Physical ability 1. Disabilities(if any)_____________________

Number of years as a competency trainer ______

activity around him and will focus better and

FORM 1.1 SELF-ASSESSMENT CHECK

1. PROVIDE CARE AND SUPPORT TO INFANTS AND

1.1 Comfort infants and toddlers √

1.2 Bathe and dress infants and toddlers √

1.3 Feed infants and toddlers √

1.4 Put infants and toddlers to sleep √

1.5 Enhance social, physical, intellectual, creative

2. PROVIDE CARE AND SUPPORT TO CHILDREN

2.1 Instill personal hygiene practices to children √

2.2 Bathe and dress children √

2.3 Feed children √

3. FOSTER THE SOCIAL, INTELLECTUAL, CREATIVE

3.1. Foster children’s independence and √

3.2 Encourage children to express their feelings, √

3.3 . Stimulate children’s awareness and creativity √

3.4 Foster children’s self esteem and development √

4. FOSTER THE PHYSICAL DEVELOPMENT OF

4.1 . Enhance physical activities of children √

4.2 Create opportunities for children to develop √

a wider range of physical development

4.3 Provide experience to support physical √

5. PROVIDE CARE AND SUPPORT TO ELDERLY

5.1 Establish and maintain an appropriate √

5.2 Provide appropriate support to the elderly √

5.3 Provide assistance with elderly’s personal √

5.4. Provide assistance with the elderly’s personal √

6. PROVIDE CARE AND SUPPORT TO PEOPLE WITH

6.1 Establish and maintain appropriate √

8.1 Implement procedures for infection control and √

8.2 Recognize and respond to signs of √

8.3. Respond to emergencies and accidents √

8.4 Administer medication within guidelines √

8.5 Respond to threats and situations of √

9.CLEAN LIVING ROOM, DINING ROOM, BEDROOMS,

9.1 Clean surfaces and floors √

9.2 Clean furnishing and fixtures √

. 9.3 Make up beds and cots √ .

9.4 Clean toilet and bathroom √

9.5 Sanitize room √

9.6 Maintain clean room environment √

9.7 Clean kitchen √

10. WASH AND IRON CLOTHES, LINEN AND

10.1 Check and sort clothes, linens and fabrics √

10.2 Remove stains √

10.3 Prepare washing equipment and supplies √

10.4 Perform laundry √

10.5 Dry clothes, linen and fabric √

10.6 Iron clothes, linens and fabrics √

11. PREPARE HOT AND COLD MEALS/FOOD