HOUSEKEEPING SCHEDULE

Qualificati FOOD PROCESSING Station/Bl FOOD PROCESSING

on NCII dg . Bldg.
Area/Secti PRACTICAL Workshop
on Area
In-Charge NOAH R. LOBITAÑA
ACTIVITIES Respon Schedule for the 1st Semester, 2022
sible Daily Every We Ever Mo Remar
Person
other e y nt ks
Day kly 15th hly
Day
1. Clean and Trainees X
check all Mainte
trashcan are nance
emptied, and personnel
bags replaced.
2. Clean and Trainees X
sanitize sink and
flooring. Mainte
nance
personnel

3. Cobwebs Trainees X
removed from Mainte
inside and outside nance
of the facility personnel

4. All Bathrooms Trainees X

cleaned (Toilets,
Sinks, Mirrors, Mainte
and floor) nance
personnel
5. Check Trainees X
cabinets, Mainte
Workshop nance
tables, and personnel
chairs, cleaned
inside
and out

Date Developed: Document No.

Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña
 6. Arrange the Trainees X
table, tools, Mainte
chairs, and other nance
necessary items. personnel

7. Clean, Trainees X
check, and
maintain Mainte
Workshop nance
Room. personnel
• Windows and
slide doors
cleaned as
needed.
• Tools in
appropriate
positions/loca
tion
• With visible
labels/signage
• Books,
Logbook and
forms are
complete in
order and
updated
• Lights,
ventilation,
ceiling fan
dusted
8. Clean and Trainees X
check Rest Room Mainte
nance
>Urinals, bowls,
wash basins, walls personnel
and partitions are
free from stains,
dirt, oils, graffiti,
and unnecessary
objects.

Date Developed: Document No.

Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña
>The floor is kept Trainees
dry; no broken tiles Mainte
or protruding nance
objects personnel
>Equipped with
dipper and pails;
properly located
after use
>Water systems
are functional: no
dripping/damaged
faucets or pipes
>The drainage
system is working,
and no water
clogged areas
>No offensive odor
>Lights/Ventilation
9. Clean and Trainees X
check wash
area: Mainte
nance
Walls/Floors-free personnel
from oils, molds,
broken tiles, gums,
stains, or graffiti
The drainage
system is
functional

Water system
functional; no
dripping faucets or
leaking pipes

Trainees
Free from
Mainte
unnecessary
nance
objects (mops, rags)
personnel

Date Developed: Document No.

Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña
10. Clean and Trainees X
maintain
workshop Mainte
surroundings nance
by sweeping/ personnel
removing fallen
leaves,
branches,
debris, and
other refuse,
impounded
water, clearing
pathways of
obstructions
11. Disposal of Trainees X
waste materials
(Follow waste Mainte
segregation nance
system) personnel

Date Developed: Document No.

Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña