Risk

Management
Week 5
Den Arvy Ocampo
1.7 BSHM
 BED ROOM
POSSIBLE RISK/HAZARD IF
NOT PROPERLY SANITIZED
If your bedroom is not sanitised, you
may have insects in your bed and bad
odours in your clothes, such as
bedsheets, pillows, and comforter.
PROCESS THAT WILL BE
FOLLOWED FOR SANITATION
Step 1: Take Out Trash.
Step 2: Pick Up Dirty Clothes.
Step 3: Put Away Clean Clothes.
Step 4: Strip Your Bed.
Step 5: Clear Surface Clutter.
Step 6: Wipe Surfaces Clean.
Step 7: Dust Curtains and Light
Fixtures.
Step 8: Wipe Down Windows and
Mirrors
Materials and equipment
that should be used
Reason
The Broom: Every house should have
a broom for cleaning any hard
To reduce the remaining
surfaces like tile, wood, cork and germs on surfaces after
concrete etc. ...
cleaning
Frequency of
Microfiber Cloth: Microfiber
cloth is mostly made of
polyester, nylon. ... sanitation
Floor Cleaning Cloths: ...
Dustpan: ...
Once a week
Chamois Leather: ...
Scrubbing Brush: ...
Buckets: ...
Mop:

 NURSERY ROOM
POSSIBLE RISK/HAZARD IF PROCESS THAT WILL BE
NOT PROPERLY SANITIZED FOLLOWED FOR SANITATION
1. Create a Sanitation Station.
Children and infants in the 2. Plan for Soiled Diapers and
nursery room are not safe and Laundry.
are susceptible to illness and 3. Clean Germ-Harboring "Hot
Spots" Daily.
bacteria.
4. Change Crib Bedding Weekly.
5. Sanitize Toys Regularly.
6. Use an Eco-Friendly Cleaner.
7. Keep Floors Clean.
8. Eliminate Clutter.

Materials and equipment

that should be used
Reason
Disinfectant sprays. Sanitizing lowers the number of
germs on surfaces or objects to
Hand sanitizer.
a safe level, as judged by public
Towels.
health standards or
Cleaning cloths. requirements.
Mop and bucket.
Scrubbing pads and Frequency of
sponges. sanitation
Soap and cleaning Three times a week
solutions.

 DINING ROOM
POSSIBLE RISK/HAZARD PROCESS THAT WILL BE
IF NOT PROPERLY FOLLOWED FOR
SANITIZED SANITATION
Dry Clean. Sweep floors, remove
reduces pathogens from spreading to materials, tools, loose or bulk soils
consumers and It represents the safety and debris from the area.
of the food. Pre-Rinse. The area and equipment
surfaces are rinsed until they are
visually free of soils.
Soap & Scrub. ...
Remove & Assemble. ...
Sanitize. ...
Post-Rinse. ...
Inspect.
 Materials and
equipment that
should be used
Surface and glass spray cleaners.
Sanitizer solution (bleach).
Clean cloths.
Broom.
Mop and bucket of hot soapy water.
Vacuum for carpeted areas and
hard-to-reach nooks.
Bathroom cleanser and toilet brush.
Paper supplies such as toilet paper,
paper towels, and napkins.
Reason
It is a matter of hygiene that any
surface where food or drinks might
pass cannot contact any dirt, dust or
bacteria. A regular – weekly – deep
clean will make sure you will stay on top
of major issues like stains, spots and
dust.
Frequency of
sanitation
Every day

WEEK 5

THANKYOU!

PRESENTED BY:
DEN ARVY OCAMPO
1.7BSHM