No. Unit of Competency Module Title Cod E: Housekeeping Ncii Cleaning Public Areas, Facilities and Equipment

1
No. Unit of Competency Module Title Cod

e
Providing
Provide Housekeeping TRS512311
1. Housekeeping
Services to Guest 1
Services to Guest
Cleaning and
Clean and Prepare preparing
2. rooms for incoming rooms for TRS5123112
guests incoming
guests
Provide valet/butler
Providing
3. service TRS5123113
valet/butler service
Laundry Linen and
Laundry Linen and
4. Guest Clothes TRS5123114
Guest Clothes
Clean public areas, Cleaning public
5. facilities and areas, facilities TRS5123115
equipment and equipment
Deal with/Handle
Dealing
6. intoxicated guests TRS5123122
with/Handle
intoxicated guests
HOUSEKEEPING NCII Date Developed: Document No.

Module Title: MARCH 20, 2023 Issued by:
Cleaning Public Areas, Page 1 of 48
Facilities and Equipment Developed by: Revision No.
FREDY D. PAVIA
2
HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the module in Cleaning Public Areas, Facilities &

Equipment.
This module contains training materials and activities for you to complete.
The unit of competency “Clean Public Areas, Facilities &
Equipment” covers the knowledge, skills, and attitudes in cleaning
public areas, facilities and equipment. It includes selecting and setting
up of equipment and materials; applying cleaning technique; cleaning
dry and wet areas; and maintaining and storing cleaning equipment
and chemicals. It is one of the specialized modules required to
complete so as to qualify you in the National Certification in
HOUSEKEEPING Level II (NCII).
You are required to go through a series of learning activities in order

to complete each learning outcome of the module. Each of the learning
outcomes is provided with Information Sheets. Follow these activities on
your own and answer the self-check at the end of each learning
outcome. You may remove a blank answer sheet at the end of each
module (or get the answer sheets from the facilitator) to write the answers
for each self-check. If you have questions, don’t hesitate to ask your
facilitator for assistance.
RECOGNITION OF PRIOR LEARNING (RPL)
You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
 Been working for some time.
 Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a

particular skill or skills, talk to the facilitator about having them
formally recognized so you do not have to do the same training again. If
you have qualification or Certificate of Competency from the previous
trainings, show it to the facilitator. If the skills you acquired are still
current and relevant to the unit/s of competency they may become
part of the evidence you can present for RPL. If you are not sure about
the currency of your skills, discuss this with your facilitator.
Remember to:
Read information sheets and complete self-checks. Suggested
FREDY D. PAVIA
3
references are included to supplement the materials provided in this

module.
Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows every sheet
Submit outputs of the Task Sheets and Job Sheets to your facilitator
for evaluation and recording in the Achievement Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded
in your Progress Chart

FREDY D. PAVIA
4
MODULE CONTENT

FREDY D. PAVIA
QUALIFICATION Housekeeping NCII
UNIT OF CLEAN PUBLIC AREAS, FACILITIES AND 5
COMPETENCY EQUIPMENT
CLEANING PUBLIC AREAS, FACILITIES
MODULE TITLE
AND
EQUIPMENT
This unit of competency deals with the
knowledge and skills required in cleaning
MODULE public areas, facilities and equipment. It
DESCRIPTOR includes selecting and setting up of
equipment and materials; cleaning dry
and wet areas; and, maintaining and
storing cleaning equipment and materials
NOMINAL 55 hours
DURATION
LEARNING OUTCOMES:
At the end of this module, you MUST be able to:
1 Select and set up equipment and materials
2 Apply cleaning technique
3 Clean dry and wet areas
4 Maintain and store cleaning equipment and chemicals
ASSESSMENT CRITERIA:
Equipment is selected according to type of cleaning to be done
1.2 All equipment are checked if clean and in safe working condition
prior to use
1.3 Suitable dry and wet cleaning agents and chemicals are selected
and prepared in accordance with manufacturers and relevant
occupational health and safety requirements 1.4 Protective clothing are
selected and used where necessary
Furniture, fixtures, ceilings and walling’s are assessed for cleaning
2.2 Appropriate cleaning equipment and chemicals are selected in
accordance with the type of material used
2.3 Cleaning technique is applied on furniture and walling materials in
accordance with type of material used
2.4 Appropriate procedures is applied in accordance with the technique
2.5 Equipment and chemicals are properly cleaned and stored in
accordance with manufacturer’s specifications and requirements
Wet and dry areas are prepared for cleaning and hazards are identified
and assessed
3.2 The work area is barricaded or warning signs are placed, as
appropriate, to reduce risk to colleagues and customers
3.3 Cleaning agents or chemicals
HOUSEKEEPING NCII are selected
Date and applied
Developed: DocumentonNo.
specific
Module Title: MARCH 20, 2023
areas in accordance with manufacturer’s recommendations,Issued by: safety
proceduresCleaning Public Areas,
and enterprise policies and procedures Page 1 of 48
3.4 Equipment are used safely in accordance with manufacturer's
FREDY D. PAVIA
recommendations
3.5 Garbage and used chemicals are disposed off in accordance with
hygiene, safety and environmental legislation requirements
6
LEARNING OUTCOME #1 Select and set up equipment

and materials
CONTENTS:
 TYPES OF CLEANING EQUIPMENT
 PERSONAL PROTECTIVE EQUIPMENT
 ELECTRICALLY POWERED EQUIPMENT
1. Equipment is selected according to type of cleaning to be done
2. All equipment is checked if clean and in safe working condition prior
to use
3. Suitable dry and wet cleaning agents and chemicals are selected and
prepared in accordance with manufacturers and relevant occupational
health and safety requirements
4. Protective clothing is selected and used where necessary
CONDITION:
Student/ trainee must be provided with the following:
1. WORKPLACELOCATION
2. EQUIPMENTS
3. TOOLS
 overalls
 jackets
 aprons
 goggles and masks
 waterproof clothing and footwear
 headwear
ASSESSMENT METHODS:
Observation
Interview
Written examination
Demonstration of practical
skills

FREDY D. PAVIA
7
LEARNING EXPERIENCES
Learning Outcome 1: Select and set up equipment and materials
Learning Activities Special Instructions

 Read the information sheet Read the information sheet.
5.1-1 TYPES OF CLEANING After reading the learner is
EQUIPMENT encourage to answer the self-
. check5.1-1
Compare your answer to the
 Answer self-check5.1-1
answer key
Read the information sheet Read the information sheet. After
5.1-2 Personal protective reading the learner is encourage to
equipment answer self check5.1-2
Answer Self-Check 5.1-2 Compare your answer to the
answer key
Read the information sheet. After
Read information sheet
reading the learner is encourage to
5.1-3
perform job sheet 5.1-2
Electrically Powered
Equipment

FREDY D. PAVIA
8
Information Sheet 5.1-1

TYPES OF CLEANING EQUIPMENT
Learning Objectives: After reading this INFORMATION

SHEET, YOU MUST be able to;
INTRODUCTION
The type of cleaning equipment found in businesses will vary. Some premises
have just the basics. Many establishments will have only „domestic‟ cleaning
equipment, normally suitable for homes, rather than commercial or industrial
cleaning equipment.
Generally, commercial or industrial equipment is better because it is:
 Sturdier
 Larger capacity
 Fitted with larger electric motors.
Other places boast an extensive range of the latest cleaning equipment with the
„correct‟ item for every cleaning job that needs doing.
Essentially, the surface to be cleaned and the nature of the cleaning to be done
will determine what is to be used.
In order to make this manual more user friendly and to avoid repetition of
information, this section will include a description of equipment that is commonly
used to clean all cleaning surfaces. Each section within the manual will identify
equipment specific to a particular type of surface or cleaning required.

FREDY D. PAVIA
9
Specialist equipment will be used where special situations exist. For example, a
property with a large outside area may have a motorized cleaner that is not
necessary in a small travel agency that only has internal areas that require
cleaning.
The cleaning storeroom
Cleaning equipment is usually kept in a specifically dedicated storage area. This

may be a purpose-built cleaning storeroom where equipment, utensils, cleaning
chemicals and protective clothing is kept.
Alternatively, equipment may be kept in an assortment of cupboards or other

locations around the premises as space allows.
The following gives a representative list of the cleaning equipment that the
majority of properties will use.
Manual Cleaning Equipment
This section will explore the range of manual cleaning equipment commonly used
to clean public areas, facilities and equipment.
Equipment that needs to be correctly selected and prepared before it is used may
include:
Mops
Mops may include wet mops for washing floors and dry mops for polishing and
dusting, depending on the areas to be cleaned.
Mops are generally made from cotton or cotton/polyester blends. The three main
types of mops are: Dusting mops – to clean skirting boards and polished surfaces
Polishing mops – for buffing and polishing
Washing mops – to wash floor surfaces or apply sealant to floors that have been
stripped and need to be re-sealed.
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.
Brooms and brushes
Brooms and brushes can be made from a variety of materials, ranging from
FREDY D. PAVIA
10
straw to a synthetic coarse bristle-like material. Their purpose is to remove dust,

dirt and grime from surfaces.
They can come in all sizes and shapes, depending on the purpose they were
designed for.
These 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. It will depend on the facilities to be cleaned.
A standard item is a dust pan and brush set for cleaning up small spills etc.
Have a look at:

http://clickclack.com/bw/index.asp
http://www.ravibrush.com/Australia-Range.html.
Cloths and sponges
Cloths and sponges are used to clean a variety of surfaces.
Sponges are used for damp cleaning needs and cloths are used for cleaning,
polishing and dusting.
They can be made from a variety of materials, but are generally lint-free.
They are used with a cleaning agent.
Some cloths are made from material and some are disposable/paper-based. Go
to:
http://www.seton.net.au/templates/cleaning_toiletpaper.cfm.

FREDY D. PAVIA
11
Buckets
Buckets can come in a variety of shapes, sizes and styles and are generally made
from either galvanized steel or plastic. Some buckets have wheels for ease of
mobility, others only have a handle. Buckets are used to hold water and cleaning
agents. Mop buckets feature rollers to remove excess water from the mop head
prior to use.
Cleaning equipment also normally includes some smaller plastic bucket-type

containers used to hold cleaning materials, cloths, and chemicals etc. which are
and used to carry items around and into rooms.
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
These should be fully operational, not leaking, easy to operate, and not smelly.
Visit http://www.masteraustralia.com.au/ and click on „Buckets‟ in the left-

hand side „Browse Catalogue‟. This site can be used to look at many of the
housekeeping mentioned in these notes. It is worth bookmarking for future
reference.
Garbage receptacles
Nearly all cleaning tasks will require you to gather and dispose of debris,
rubbish, waste etc so most cleaning tasks will necessitate the use of some form of
waste receptacle.
The „receptacle‟ may be:
 A solid item –such as a bin
 A disposable plastic bag – usually heavy-duty
 A bin liner placed inside a garbage receptacle that is built-in to a cleaning

trolley.
All bins need to be cleaned to maintain the „clean‟ image that every business
wants to project. Just because they are bins doesn’t allow you to let them get, or
use them when they are, dirty.
Protective gloves

FREDY D. PAVIA
12
A good supply of disposable gloves should be available to all cleaning staff.

Specific house requirements in relation to individual Occupational Health and
Safety (OHS) issues may require other, more substantial protective clothing
(including gloves) be worn.
It is standard procedure in all premises that cleaners wear protective gloves when
cleaning and handling chemicals.
Visit http://www.masteraustralia.com.au/ and click on „Gloves‟ in the left-hand

side „Browse Catalogue‟.
Warning signs
These are safety signs used when a public area is being cleaned to:
Warn customers of the danger or when nominated back-of-house areas are being
cleaned
Warn staff, delivery drivers, repair people who are on the premises.
It may be standard procedures that they are displayed whenever cleaning duties
are being undertaken, regardless of location and regardless of the type of
cleaning.
Examples of these can be seen at:

http://www.hostdirect.com.au/listProduct/Cleaning/Floor+Signs/.
SELF CHECK 5.1-1
Enumeration:
FREDY D. PAVIA
13
1. What are the common types of brooms and brushes?

2. Give the three types of garbage receptacles.

FREDY D. PAVIA
14
Answer key 5. 1-1
1.
 Carpet brush
 Scrubbing brush
 Sink brush Silk brush
 Toilet brush
 Wall brush
 Soft broom
 Hand brush.
2.
 A solid item –such as a bin
 A disposable plastic bag – usually heavy-duty
 A bin liner placed inside a garbage receptacle that is built-in to a

cleaning trolley.

FREDY D. PAVIA
15

Personal protective equipment

1. Identify the types of personal protective equipment
INTRODUCTION
Employers are under a legal obligation to supply necessary protective clothing

and equipment to staff when it is appropriate as part of the response to an
identified workplace risk/hazard.
Staff is under an obligation to wear and use this equipment and clothing when
required and as instructed
Protective clothing and equipment is rarely acceptable as the total response to a

risk/hazard.
The industry sometimes uses a term to describe the safety equipment that is
available to staff. The term is „PPE‟ which stands for „Personal Protective
Equipment and clothing‟.
PPE that needs to be used for a job must be supplied and maintained by the
establishment – you are not required to provide your own.
PPE may include:
 Overalls, jackets and aprons (material aprons and PVC aprons)

 Thick rubber gloves, PVC gloves, gauntlets
 Cotton glove inserts
FREDY D. PAVIA
16
 Breathing apparatus
 Waterproof clothing and footwear/rubber boots
 Eye protection, safety glasses
 Enclosed shoes and steel-capped boots
 Safety hats/hard hats, headwear and helmets
 Goggles and face masks
 Uniform to be worn – which can include long trousers, long-sleeved shirts
 RCD devices – see below
 Where staff are required to work outside in the elements, PPE can include
sun hats/broad brimmed hats, sun glasses and sun protection as well as
rain coats, warm clothing.
Remember, PPE must be used when and where required by your employer. It is
not optional.
Dust pan
A dust pan is vital to collect dirt, dust and rubbish.
SELF CHECK 5.1-2
ENUMARATION:
1. WHAT ARE THE TYPES OF PPE?

FREDY D. PAVIA
17
ANSWER KEY 5.1-2
1.
 Overalls, jackets and aprons (material aprons and PVC aprons)
 Thick rubber gloves, PVC gloves, gauntlets
 Cotton glove inserts
 Breathing apparatus
 Waterproof clothing and footwear/rubber boots
 Eye protection, safety glasses
 Enclosed shoes and steel-capped boots
 Safety hats/hard hats, headwear and helmets
 Goggles and face masks
 Uniform to be worn – which can include long trousers, long-sleeved shirts
 RCD devices – see below
 Where staff are required to work outside in the elements, PPE can include
sun hats/broad brimmed hats, sun glasses and sun protection as well as
rain coats, warm clothing.
FREDY D. PAVIA
18

Electrically Powered Equipment

1. Identify the types of equipment

2. Understand the uses of different equipment
3. Learn the equipment complimentary item

FREDY D. PAVIA
19
Introduction:
The majority of businesses use either industrial or commercial cleaning

equipment, but the use of domestic items is also common.
Industrial or commercial items have stronger motors, larger capacities,

are more sturdily built.
Vacuum cleaners
Whatever the shape, size or style of vacuum cleaners, their job is to
suck up dust and dirt off floor surfaces and drapes. Most vacuum
cleaners have a variety of attachments designed for specific purposes
(such as crevice nozzles). Vacuum cleaners are available in wet or dry
types. Dry vacuum cleaners can only be used on dry surfaces and to
suck up dry material and not liquids.
Wet vacuum cleaners are designed to suck up liquid spills and can be
used for wet cleaning of carpets.
Double-check that the vacuum cleaner you intend using is designated

as a „wet‟ vacuum cleaner before using it on liquids: some vacuum
cleaners are dual-purpose and can be used on wet or dry surfaces. „
Back pack‟ vacuum cleaners are used in many situations where it

would be difficult or time-consuming to use a machine that is pulled
along the floor – such as when vacuuming between tables and chairs. A
backpack style cleaner also reduces tripping hazards (although the
cord still presents a hazard unless a battery-powered unit is being
used).
Some companies refer to vacuum cleaners as „extractors‟.

Have a look at different vacuum cleaner options at:
http://www.powervac.biz/
http://www.powersweep.com.au/
http://www.gepro.com.au/ics/profile.asp
http://www.nilfisk-advance.com.au/.
Carpet shampoo machines
Carpet shampoo machines can also come in a variety of shapes, sizes

FREDY D. PAVIA
20
and styles.
As their name suggests they are used to shampoo, dry-clean or steam
clean carpeted surfaces. They may also be referred to as „extractors‟.
Remember that carpets may be damp or wet after being shampooed (or
steamed), so this needs to be taken into consideration before cleaning
high traffic areas, both in terms of how the area will look and smell,
and from a safety viewpoint.
All carpet shampoo machines must be used in accordance with the
manufacturer’s instructions.
Companies that supply vacuum cleaners usually also supply these
machines so check out the sites for „vacuum cleaners‟ listed above as
well as:
http://www.cleanfreak.com/
http://www.davanna.com.au/index1.html.
Polishers
Also known as „burnishes‟ these machines are used to polish or „buff‟
floor surfaces – such as polished floors.
Polishing a floor helps resist scratching and enhances appearance.
They come in different sizes to enable access and time effective
polishing in small as well as large areas.
Some include a suction facility that sucks up dust particles during the
polishing process: where these exist, filters need to be changed as
recommended by the manufacturer, or as readings from equipment
gauges dictate.
Scrubbing machines
Scrubbing machines can be used to remove debris from hard surfaces
such as tiles and concrete, sealed floors, carpet and other areas such
as escalators, entrance matting and travelators.
One main use of a scrubbing machine is where hard floor surfaces
need to be stripped and then re-sealed.
Note that different pads which are normally colour-coded are available
for use on different floor surfaces where a variation in stripping level is
required. Red is the buffing pad.
Many are integrated with a sweeper which can save time when using
the machine by also cleaning up the scrubbed off material.
They are available in a variety of shapes, sizes and styles including
walk-behind, „pedestrian‟ and ride-on models.
They may be electrically-powered or battery powered

FREDY D. PAVIA
21
Floor machines
Many machines are available that combine the functions of different machines.
These can be referred to as „floor machines‟.
The one machine may, then, have the capacity to:

1. Scrub
2. Polish
3. Strip
4. Shampoo.
Equipment Complementary Items
Depending on the items required in public areas, it may be the role of the cleaner
to ensure that the customer has necessary supplies to use these public areas.
Toiletries There are items that need to be replenished in public area rest rooms
and include:
 Toilet paper
 Tissues
 Sanitary bags
 Rubbish bags
 Soap
 Hand towels – cloth or paper
 Shampoo and conditioners.
Towels
 Beach towels for the pool

 Towels for public showers.
Replacement items
This can include:

 Batteries to replace worn or stolen batteries in remote control units.
 Light globes to replace lights.
Most properties will get the Maintenance department (or porters) to replace any
globes or starters that are in ceiling light fittings.

FREDY D. PAVIA
22
Self check 5.1-3
1. What is the use of Vacuum cleaners?

2. What is the use of scrubbing machines?
3. What is the use of polishers?

FREDY D. PAVIA
23
Answer key 5.1-3
1. vacuum cleaners are used in many situations where it would be difficult or

time-consuming to use a machine that is pulled along the floor – such as
when vacuuming between tables and chairs. A backpack style cleaner also
reduces tripping hazards (although the cord still presents a hazard unless a
battery-powered unit is being used).
2. Scrubbing machines can be used to remove debris from hard surfaces such
as tiles and concrete, sealed floors, carpet and other areas such as
escalators, entrance matting and revelators.
3. Also known as „burnishes‟ these machines are used to polish or „buff‟ floor
surfaces – such as polished floors. Polishing a floor helps resist scratching
and enhances appearance.

FREDY D. PAVIA
24
LEARNING OUTCOME #2 Apply cleaning

technique
CONTENTS:
 Assess leather upholstery to be cleaned
 Clean upholstery
 Furniture, fixtures, ceilings and walling’s are assessed for cleaning
 Appropriate cleaning equipment and chemicals are selected in
accordance with the type of material used
 Cleaning technique is applied on furniture and walling materials in
accordance with type of material used
 Appropriate procedures is applied in accordance with the technique
 Equipment and chemicals are properly cleaned and stored in
accordance with manufacturer’s specifications and requirements
CONDITION:
2. EQUIPMENTS
3. TOOLS
 overalls
 jackets
 aprons

FREDY D. PAVIA
25

 headwear
ASSESSMENT METHODS:
Observation
Interview
Written examination
skills
Learning Outcome 2: Apply cleaning technique
5.2-1 After reading the learner is
Assess leather upholstery to be encourage to answer the self-
cleaned check5.2-1
answer key
5.2-2 reading the learner is encourage to
Clean upholstery answer self check 5.2-2
answer key

FREDY D. PAVIA
26

Assess leather upholstery to be cleaned

1. Identify the types of equipment and cleaning products

2. Understand the appropriate equipment and chemicals
3. Learn the types of cleaning products
Introduction:
Assessing leather

FREDY D. PAVIA
27
Leather is a popular soft and durable material that is commonly used in

furniture. Leather covered furniture is normally used in chairs and booths in
restaurants as they look great, but are also easy to clean.
With constant use of this type of furniture, it exposes the material to dust, dirt,
and stains, which threatens to ruin the unique finish and beauty of leather
products.
However, since leather is used in most F&B outlets, many different tips and
techniques to cleaning the material have been identified.
A majority of the leather furniture comes prepared with top-coated protected

leather, however this is not always guaranteed. So before getting started on your
cleaning, you always have to double check on the kind of leather you have.
As leather is a durable substance, most cleaning to be performed will be as an

on-going preventative maintenance, as opposed to an urgent need for cleaning.
That said, leather covered furniture should be checked whenever arranged at the
start of the day and when wiped down and / or stacked at the end of the day. If
your leather upholstery needs to be repaired, make sure you repair the damage
before proceeding to cleaning, protecting, and conditioning.
Though it is rare, you may have to follow a different cleaning method after
repairs, so be sure to always do this first.
Always keep leather furniture out of direct sunlight to prevent drying and
cracking the leather.
Select appropriate equipment and chemicals
Equipment
The equipment required to clean leather is fairly simple.
Equipment required
 Vacuum cleaner
 Bucket
 Soft cloth for cleaning
 Soft bristled toothbrushes
 Soft cloth for buffing / polishing.
Cleaning products
Due to the nature of leather, more often than not, strong chemicals are not used.
FREDY D. PAVIA
28
There is a variety of cleaning products that can be used to clean and maintain
leather including:
Moisturizing soap – for general cleaning

Rubbing alcohol
Leather Protection Cream - is a leather conditioner is used to protect leather that
repels stains and protects the surface from wear and tear. It feeds, protects and
reinstates the smell into old and new leather items
Products recommended by a manufacturer.
Prepare work site
Prepare work site there is no major preparation that needs to be performed

before cleaning leather. Most cleaning can take place where the furniture is
normally located.
You may want to ensure that any cleaning in conducted at a suitable time
between service periods.
Also refer to introduction for detailed steps involved in preparing the worksite.

FREDY D. PAVIA
29
SELF CHECK 5.2-1
1. How can you keep leather clean on a daily basis?
2. What are is one piece of equipment and one type of cleaning agent used to
clean leather?
3. What would you do to prepare a work place prior to cleaning leather?

FREDY D. PAVIA
30
ANSWER KEY 5.3-1
1. How can you keep leather clean on a daily basis?
You can:
Vacuum
Wipe with a cloth.
2. What are is one piece of equipment and one type of cleaning agent used to
clean leather?
Equipment required includes: Vacuum cleaner

Bucket
Soft cloth for cleaning Soft bristled toothbrushes
Soft cloth for buffing / polishing Cleaning agents include:
Moisturizing soap – for general cleaning
Rubbing alcohol
Leather Protection Cream
Products recommended by a manufacturer.
3. What would you do to prepare a work place prior to cleaning leather?
You can:
Remove all cushions and newspapers Give a vacuum or wipe down.

FREDY D. PAVIA
31

Clean upholstery

1. Understand how to remove ink stains.

2. Learn how to remove dark stains to colored furniture
Immediate cleaning
Spills shouldn't be a problem if a leather protector has been applied, but you still
have to clean them up right away, just in case the protection is starting to wear
off and the moisture does get absorbed by the leather. For general leather
cleaning, use a moisturizing soap.
Lather on with a soft cloth, and wash the item to remove dirt and grime. Do not
over wet the leather and do not rinse after washing, just buff with a soft cloth.
This allows the moisturizing soap to condition the leather. Polish as usual.
Regular cleaning When cleaning leather, soft materials, such as cloths must be
used because leather can scratch easily, affecting its distinct grain or finish.
Cleaning steps include:
 Wiping of leather furniture at the end of a shift, or two or three times a

week with a soft rag
 Leather should be dusted or wiped with clean rags two to three times a
week. This will help prevent dust and dirt build up, especially in the
crevices
FREDY D. PAVIA
32
 Don't rub down on your furniture too hard as you may accidentally scratch
the surface
Vacuum the furniture once a week using the vacuum's soft brush attachment.
Removing ink
On occasions, ink from pens may spill on leather furniture. The key is to try to
remove as soon as possible by:
 Dip the cotton swab into rubbing alcohol

 and rub over the ink stain
 Dry the area with a blow dryer
 If you still see the stain after drying, apply a thick coat of non-gel, non-oily
cuticle remover
 Leave this on overnight and wipe off with a damp cloth.
Remove dark stains from light coloured furniture
To remove dark stains from your lightly coloured leather upholstery, follow these
steps:
 Mix one part crème of tartar with one part lemon juice to form a paste
 Rub this paste on the stain, leaving in place for 10 minutes; repeat this
step
 Remove with a damp sponge or a damp sponge and moisturizing soap.
Annual cleaning
Cleaning leather at least once or twice a year is considered the best method to
maintain your pieces.
Follow your cleaning regimen with a leather conditioner. This will make sure that
the leather stays supple and doesn't dry out despite the cleaning.
Conditioning leather is very important as this will help prevent dryness and
cracks. Try to condition leather after each general cleaning and after repairs have
been made.
Apply a leather protector once or twice a year.

FREDY D. PAVIA
33
Self check 5.2-2
1. How can you remove ink that has spilt on leather?
2. What can you do to tidy a work area after cleaning leather?

FREDY D. PAVIA
34
3 What items needs to be cleaned after cleaning leather?
4 What are the benefits of using fabric upholstery?
5 What are is one piece of equipment and one type of cleaning agent used to clea
fabric upholstery?
Answer key 5.2-2
1. How can you remove ink that has spilt on leather?
Dip the cotton swab into rubbing alcohol and rub over the ink stain
Dry the area with a blow dryer
If you still see the stain after drying, apply a thick coat of non-gel, non-oily cuticle

FREDY D. PAVIA
35
remover. Leave this on overnight and wipe off with a damp cloth.
2 What can you do to tidy a work area after cleaning leather?
Ensure that any equipment and materials is not left behind Ensure the furniture
is dry Replace cushions.
3. What items needs to be cleaned after cleaning leather?

Used cloths Vacuum cleaner.
4. What are the benefits of using fabric upholstery?
Allows for greater flexibilities of colour, patterns, designs and textures Less
expensive than leather
Easy to clean
Has removable covers
Limits impact on operations, whilst still providing inter-changeable features.
5. What are is one piece of equipment and one type of cleaning agent
used to clean fabric upholstery?
Equipment required: Vacuum cleaner Bucket
Cloths for cleaning and washing away detergent Drying machines
Wet furniture signs
LEARNING OUTCOME #3 Clean dry and wet

areas

FREDY D. PAVIA
36
CONTENTS:
Prepare Area for Work
Wet And Dry Area Cleaning
Mopping The Floor
Types Of Chemicals and Cleaning Agents
Disposal Of Waste and Used Chemicals
 Wet and dry areas are prepared for cleaning and hazards are
identified and assessed
 The work area is barricaded or warning signs are placed, as
appropriate, to reduce risk to colleagues and customers
 leaning agents or chemicals are selected and applied on specific
areas in accordance with manufacturer’s recommendations,
safety procedures and enterprise policies and procedures
 Equipment are used safely in accordance with manufacturer's
recommendations
 Garbage and used chemicals are disposed off in accordance with
hygiene, safety and environmental legislation requirements
CONDITION:
5. EQUIPMENTS
6. TOOLS
 overalls
 jackets
 aprons
 headwear
ASSESSMENT METHODS:
Observation
Interview
Written examination
skills
Learning Outcome No. 3: CLEAN DRY AND
WET AREA

FREDY D. PAVIA
37

5.3-1 PREPARE AREA FOR WORK. After reading the learner is
encourage to answer the self-check
5.3-1
 Answer self-check 5.1-1
answer key
5.3-2 WET AND DRY AREA reading the learner is encourage to
CLEANING answer self check5.3-2
answer key
Perform Job Sheet 5.3-2 Evaluate your own work using the
MOPPING THE FLOOR performance criteria
Keep a copy of your work for the
next activities
Read information sheet 5.3-3 Read the information sheet. After

TYPES OF CHEMICALS AND reading the learner is encourage to
CLEANING AGENTS perform job sheet 5 . 3- 3

answer key
Read information sheet 5.3- Evaluate your own work using the
4 DISPOSAL OF WASTE performance criteria
AND USED CHEMICALS
Keep a copy of your work for the
next activities
INFORMATION SHEET No. 5.3-1

FREDY D. PAVIA
38
PREPARE AREA FOR WORK
Learning Objectives:
After reading this Information Sheet, you should be able to know

how to prepare area for work
Introduction
Before starting to clean an area, you should prepare to clean. If this is

done correctly, disruption to guests and other staff will be minimal and
you will make your job easier.
Always have all your cleaning equipment, chemicals and

accessories ready for the job you are about to do. If you do not have
all the time that you need for cleaning, you will waste precious time by
having to run back to the cleaners’ store for something that you need
or have forgotten.
Assess the area
 Sometimes before cleaning you may have to move furniture in order

to do so
e.g. if you are cleaning a restaurant or bar area where there is a
lot of furniture, you may have to lift chairs or move table. If you
need assistance to do this, call your supervisor. Never move
items that are too heavy or need two or more people to do so as
you may hurt yourself.
 It may be necessary for you to close an area e.g. if you are
mopping a toilet floor area during operational hours, you will
need to close the toilets so that guests are not injured by slipping
on wet floors or feel that their privacy is compromised. If this is
the case, always place the correct signage at the door with
direction to other facilities,
 In the case of cleaning a 24 hour restaurant, each section of the
restaurant will need to be roped off at one time to facilitate cleaning,
this will be done in co-operation with the restaurant staff who will
FREDY D. PAVIA
39
be able to close off sections after busy meal periods. They will
do this on a rotational basis with signage and ropes and
stanchions.
 As a guideline never clean without three meters of where guests are
sitting.
Periodic cleaning
 If you are required to clean carpets or strip and seal floor areas,
this will usually be done after hours or overnight.
 Your supervisor will advise the relevant staff in advance of this
specialized scheduled cleaning and time frames.
 Help should be sought from other staff to remove all furniture in
advance so that you will have more time to complete the
cleaning tasks.
High cleaning
 If you are required to clean high areas such

as air vents of chandeliers, you may need to
cover furniture and fittings or carpets and
plants with drop sheets. This is to protect
them from falling debris.
 Failure to do this will add time to the overall
cleaning project and may also damage other
surfaces if not protected

FREDY D. PAVIA
11
Do not forget to place caution signs and rope off the area if necessary.
In what order should you work?
 Remove all rubbish and waste

 Cleaning is then divided into dry or wet tasks
 It is usual that where there are dry tasks these are completed first
followed by wet tasks
 High cleaning is done before low cleaning (dust falls down)
 Floor cleaning is done last (to clean all the debris from the cleaning
process)
 Work systematically around a room or area so you do not miss
any surface or forget to clean an item
 Work clockwise if possible completing one task at a time and work
backwards towards the exit door
Minimize customer inconvenience
Even though cleaning is a very important task, it must be

undertaken with some sensitivity.
Just because it is important does not give us

permission or the right to do it when and as we
please. Common sense must be used when
scheduling and performing cleaning tasks. You
cannot simply go ahead regardless, if cleaning
would create an unsafe situation for patrons or staff,
or if it would provide a major inconvenience to people
or the operation of the business.
As an example, automatic doors are usually cleaned at night or

at another low traffic time to minimize inconvenience to people. This
concept means that we have to be flexible when cleaning.
If we have been instructed to clean a certain area, that is

traditionally quiet or unused at that time, and we find it busy and full
of customers, then the cleaning has to be deferred and rescheduled.
Not only is there a safety issue involved here, but there are also
guest comfort and inconvenience factors that demand attention.
Cleaning always requires you to think before acting. Two things to

think about are timing and site availability factors.
Consider:
Competency-based Date Document No.

Learning Material Developed: Issued by: Page 13 of
for MARCH 20, 48
HOUSEKEEPING 2023
Developed by: Revision No.
NCII
Module Title: FREDY D.
Cleaning Public PAVIA
Areas, Facilities
and Equipment
12
 Can the job be completed before the area is needed?

 Is there enough staff to handle the job to get it done on time – if
relevant?
 Have you got the right chemicals and enough of them to allow the
job to be started and finished without interruption – the more
interruptions there are
HOUSEKEEPING Date Document No.
NCII Developed: Issued by: Page 11 of
Cleaning Public 2023
Areas, Facilities Developed by: Revision No.
and Equipment
FREDY D.
PAVIA

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
13
to the cleaning process, the higher the chance that we will

inconvenience someone?
 All the supervisors, clients and users are happy for the intended
work to proceed?
Never just assume you can go ahead even when given a job card.
Always check first.
Cleaning activities are normally timed to occur, for the most part,
when public activity is at its minimum.
There will always, however, be times when cleaning

must be done while people are in the area. This may be a
regular pattern of
events such as the on-going cleaning of public areas
such as reception lobbies, swimming pool areas or
caused by particular one-off circumstances such as
functions, special events.
In essence, most other activities will take

precedence over cleaning. While one hopes for mutual
co-operation and understanding in the workplace
between staff, this usually translates into cleaners
needing to stop what they are doing so that other work
can go ahead.
Commonly this means that you may be unable to start or complete

a certain activity such as sweeping or mopping a floor, and that you
will have to move on and clean the toilets and car park and then come
back to do the floor.
When cleaning you must always strive to keep the interruption and
disruption caused to anyone to an absolute minimum.
Cleaning duties can disrupt customers:
 As a result of noise caused during the cleaning activities

 By providing a physical obstruction to them when they are moving
about
 Through unwanted interruption to their activities in the room where

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
14
you are cleaning.
Cleaning duties can disrupt the work of other staff and the
operation of the business:
 By not being completed by the scheduled time – meaning that a
department isn’t ready when expected leaving staff standing
around waiting for you to finish
 When cleaning staff and cleaning equipment are present in areas
when other staff are trying, or preparing to, deliver service to
patrons
 By not accommodating unforeseen

operational issues into the sequence in
which areas are to be cleaned, or into the
extent of cleaning to be provided. For
example:
 A dining room due to be cleaned at 9:30PM
is still full of in-house guests who are
dining there,

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
14
spending well and enjoying themselves. Go ahead and do other

cleaning duties now and return at 11:00PM to do the dining
room
 A lobby area due for a full clean is found to be teeming with 300
check-in guests who have just arrived with their luggage on
several buses. Just do a spot clean, empty the bins and tidy
things up. Leave the vacuum cleaning and scheduled cleaning
of the drapes until tomorrow.
You can further minimize interruption or disruption by:

 Observing “Do Not Disturb‟ signs on guest rooms if you are cleaning
them
 Keeping noise to a minimum when moving around any
accommodation area, function room or area being used for a
meeting or conference
 Conversing quietly with other staff and guests. Only converse
with patrons when they initiate the discussion
 Keeping trolleys and cleaning equipment out of high traffic areas.
Identify hazards
Before an area can be cleaned it must be assessed and prepared

and cleared of any items and hazards. This must be regarded as
standard operating procedure when undertaking any cleaning task. A
hazard can be defined as a source of danger. Assessing the cleaning
task to be done is the first step in any cleaning job.
Assessing the job means taking a quick look at the area to be

cleaned and determining things like:
 Can I do the job now? Should I do the job now? Or

does it need to be re-scheduled for one or more
reasons?
 Have I got all the equipment and all the chemicals
and cleaning agents I need to do this job, or do I
need to go and get something else now that I have
seen what is involved? There is no point starting a
job and having to leave it half- way through while
you go and fetch other items that are needed
 Do I need extra staff, or can I do it on my own or with the
staff I already have? Where time is critical there can be a need to
get extra staff to assist
 What special challenges does this job present, if any? Does it
have to be done by a specific time? Are there special cleaning
standards etc that need to be applied to this job? Are there any
15
cost limitations in terms of material or labor?

 What hazards are present in relation to this job? Are there special
dangers inherent in this job that make it different than normal or
which present special threats?
Hazards
In terms of cleaning duties and considering the

dangers present in the cleaning work site, hazards may
include, but are not limited to:
 Spillages of food and liquids or all types

 Breakages of packages, individual items, glass containers
 Wet or slippery surfaces – which may include from
natural elements
 Broken or damaged furniture
 Fumes
 Blood, human waste, needles/syringes, and surgical dressings
 Used condoms
 Sharp objects including syringes, knives,
blades and skewers
 Broken glass – from windows, glassware, mirrors
 Fat and oil
 Heated/hot utensils and surfaces
 Sharp food scraps such as bones and crustacean shells.
Note that the time of day and the physical location

of the area to be cleaned can also form part of the
threat/hazard matrix that may need to be
assessed.
For example, entering a remote part of the

property on your own at 3:00AM may be deemed
dangerous, but doing so at 1:30PM may be quite
alright. This highlights that many cleaning jobs
are subject to unusual hours when there are
fewer members of the public around and there is
a higher incidence of illegal activity.
All areas must be cleared of hazards before

cleaning can commence.
16
Some basic procedures
When preparing to clean an area the following

should be applied where necessary:
 Never take chances if you think you may harm or

injure yourself, another person or property. Never
start a cleaning job if you are concerned for your
personal safety. You should also immediately
stop any cleaning job where you believe a danger
exists
 Make sure you have all the necessary
equipment and materials
before you start to do the job properly and completely. Some jobs
such as stripping and re-sealing a floor can’t be stopped and
started
 Move items that pose a hazard, that might get damaged during
the cleaning process or get in the way of the cleaning process
and slow the job down.
15
Items that may need to be moved or removed may include guest

property as well as enterprise assets
 Where items have to be moved to allow the cleaning to be done,
the items that have to be moved must be removed to a place that
doesn’t cause them to become hazards such as tripping hazards,
obstructions in their own right somewhere else
 Ensure the security of any items that have been moved. Keep them
in-sight, keep them behind locked doors, put them out of
temptation’s way
 Replace items that have been moved when the
job has been completed
 Lock doors where necessary to maintain
security – if you had to unlock a door at night
to enter a bar, a room then you should lock that
door again once you are inside. This is not so
much to lock yourself in, but to lock potential
offenders, thieves, etc. out
 Turn off alarms when entering an alarmed area.
Preparatory cleaning tasks
Most cleaning jobs can be seen as comprising four separate parts:
 Preparing the area

 Setting-up equipment and materials
 Doing the job
 Cleaning up/finishing up after the job.
The cleaning-related tasks that can be seen to be part of the

preparatory process prior to ‘actual’ cleaning can include:
 Moving the cleaning equipment and materials into a position that

will enable them to be readily used – close to the job but not
interfering with the work that needs to be done
 Walking over the area and picking up any loose rubbish – papers,
discarded boxes, large items, by hand and putting them into a
rubbish receptacle
 Sweeping the area – to remove dust. In some cases „sweeping‟ may
be the entire cleaning job that needs to be done but in many cases,
sweeping can be seen as a preparatory task for others jobs such
as wet mopping, stripping etc
 Setting up or assembling any equipment that needs to be put
together
 Mixing any chemicals or preparing chemicals and
cleaning agents that will be needed

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
16
 Deciding where to start the job, the physical direction

the work will take and where the job will conclude.
This is often vital with cleaning tasks because you
often don’t want to walk over surfaces that have just
been mopped, re-sealed etc and you have to make
sure you don’t trap yourself into a corner. Working
from the furthest point back to the entry door is a
usual work direction.

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
17
Barricade the work area or place safety warning signs
Extreme care must be exercised when cleaning any public area.
There is always the potential for a guest or staff member, to be

injured as a result of the cleaning: this is not just a bad public
relations outcome, but it can mean a lengthy and expensive court
case that also causes negative relations with the wider community.
One way of limiting the possibility of guest or other injury is to

barricade the work area or put in place appropriate warning signs every
time cleaning is undertaken. This applies equally to front-of-house and
back-of-house areas.
Signage and barriers serve three purposes:
 They warn people of danger – reducing the risk of injury due to

slipping
 They help keep people away from the work area – which allows
us to work unimpeded and keeps their feet off surfaces that
need to dry
 They are evidence that the establishment has discharged its duty
of care obligation to others.
Failure to display these warning signs, etc provide

guests and staff with a ready-made legal case should
they fall, trip or otherwise become injured as a result
of the cleaning being carried out.
The courts have left us in absolutely no doubt that we

are wholly and solely responsible for and worker safety.
We have a duty of care to maintain a workplace that
does not pose a risk to people, and where we breach that
duty and injury results, we can expect severe penalties.
The need to barricade or use appropriate signs for every cleaning

job cannot be over-emphasized. All too often, cleaning staff become
complacent and fail to barricade the area adequately, and this always
seems to be the time when an injury occurs.
When barricading an area, common sense must be applied. If there

are too many people in the area, then, as already mentioned, cleaning
has to be deferred and done later.
Barricades and signage must be put in position before any cleaning

begins.
for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
18
The following points should be followed with reference to barricades

and safety signs:
 “Slippery When Wet” signs must be used when

mopping or working with a slippery surface – there
must be sufficient of these signs to provide suitable
and adequate warning to anyone who may enter the
cleaning area from any direction. They must be
sufficient to be “readily visible”.

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
19
 During cleaning, “Cleaning in Progress” signs should

be posted as a warning to patrons and staff in the
same way that Slippery When Wet signs are posted
 Physical barriers (fluoro-tape) and physical restraints (purpose-built

safety barriers) may be used to restrict access to a site
 Locked doors are another practical way of denying

access to areas and rooms
 Your workplace may have other signage that they require

you to erect when cleaning is being done – often the
signs that are available will depend on the company from
whom they were bought.
To find out what applies:
 Ask your supervisor

 Read relevant Work Instructions, Job Safety Analyses, or
Standard Operating Procedures (SOPs).

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
20

for MARCH 20, 48
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
18
SELF CHECK 5.3-1
Directions: Provide the answer to the following statements. Write

your answer in a separate paper.
1. In what order of cleaning should you follow when you work?

2. What are purposes of signage and barriers?
Competency-based Learning Date Developed: Document No.

19
ANSWER KEY 5.3-1
1. In what order should you work?
 Remove all rubbish and waste

 Cleaning is then divided into dry or wet tasks
 It is usual that where there are dry tasks, these are completed
first followed by wet tasks
 High cleaning is done before low cleaning (dust falls down)
 Floor cleaning is done last (to clean all the debris from the cleaning
process)
 Work systematically around a room area so you do not miss any
surface or forget to clean an item
 Work clockwise if possible completing one task at a time and work
backwards towards the exit door
2. Purposes of signage and barriers

a. They warn people of danger – reducing the risk of injury
due to slipping
b. They help keep people away from the work area – which
allows us to work unimpeded and keeps their feet off
surfaces that need to dry
c. They are evidence that the establishment has discharged
its duty of care obligation to others.
20
INFORMATION SHEET 5.3-2

WET AND DRY AREA
CLEANING
Learning Objective:
After reading this information sheet, you should be able to

differentiate the cleaning techniques in wet and dry areas
Introduction
Cleaning tasks are often divided into “dry” and “wet” activities.
Equipment and techniques in cleaning areas depends on the area to be
cleaned.
WET AREA CLEANING
There are many public areas in a hotel that contain wet areas.
These are floor areas that can be classified as areas that either:
 Commonly have wet surfaces
 Require water to clean them
The types of surfaces that are usually wet or require water to clean them
include:
 Wood
 Carpet
 Marble
 Rubber
 Tiles
 Concrete
 Vinyl.
Like the process involved in assessing wet areas to be cleaned, there

are some points to keep in mind:
 When should it be cleaned routinely?
 When is an „immediate clean required?
 When is the most appropriate time to clean it
to keep customer disruption to a minimum?
 What do I need to clean it?
 How do I clean it?
Equipment
When deciding the best equipment to clean a wet area or using a wet
cleaning method, the type of surface to be cleaned is important.
 Mops
 Brooms and brushes
Page 20 of
Module Title: MARCH 20, 2023Issued by: 48
Cleaning Public Areas, Developed by: Revision No.
Facilities and Equipment
FREDY D.
PAVIA
21
 Cloths and sponges

 Buckets

Page 20 of
FREDY D.
PAVIA
22
Cleaning products
There is a great deal of cleaning products that can be used when

cleaning wet areas or using wet cleaning methods.
Prepare for work area
When preparing to clean a floor using a wet method ensure the floor
area to be cleaned is free from any furniture or other objects.
 Stacking tables and chairs to a side or placing chairs on a table
so the floor area is clear
 Done at night when there are fewer customers in the public
areas such as the lobby or when specific outlets are closed, such
as pool area. Gymnasium and restaurants.
Clean Wet Areas
Wet areas include swimming pools, saunas, laundries, toilets,

bars (server) and bathrooms.
Cleaning pools
The following steps can be followed by public area cleaners to

ensure the pool remains clean and inviting for guests:
 Remove leaves and other floating items – pick up junk before it

sinks or gets clogged in the plumbing
 At least once a week, clean leaves out of the pool's strainers (the
baskets that catch debris)
 Brush your pool walls weekly to remove algae and other culprits
- use a soft brush on tile or fiberglass walls and a stiffer brush
on the walls of plaster- lined pools. If you need to undertake
deeper cleaning, use a nylon scouring pad and a liquid cleaner
 Vacuum each week to keep the pool water clean. Cover the entire
bottom of the pool with your vacuum strokes.
 Keep your pool water sanitized to reduce
algae and bacteria. Liquid chlorine is the
most common sanitizer, although there are
other, newer methods. Use a test kit to tell
when you need to add chlorine
 If your pool water is cloudy, check your filter
and clean it, if necessary. Different steps are
required to clean sand, diatomaceous earth
and cartridge filters
 Place a pool cover on at the end of the day if required
 Check pool lighting
 Always keep chemicals stored out of direct sunlight. Keep them
in a cool dry place. Do NOT store acid and chlorine right next to
each other
 Keep vegetation, animals and chemicals away from and out of the
23
pool.
Cleaning pool area

Page 20 of
FREDY D.
PAVIA
22
Not only must the pool be inviting, but the pool area itself must
also be clean, safe and ready for use.
Activities to ensure a pool area remains operating efficiently include:
 Washing and sweeping tiles around pool and under deck chairs
 Returning pool devices and recreational equipment to their
designated areas
 Realigning deck chairs and umbrellas
 Removing used towels and placing new towels on deck chairs or
stations, where required
 Removing dirty glasses, plates and napkins
 Cleaning pool side tables and chairs including the realignment of
promotions or other table materials.
Cleaning public bathrooms
A. Cleaning vanity areas
The vanity area is normally the most used area in a

rest room. The vanity area normally includes:
 Bathroom bench
 Basins
 Taps
 Mirror
 Hand towels
 Amenities
 Soap containers.
Similar to when cleaning most surfaces, always

wear protective gloves when cleaning the
vanity/washing area.
The recommended steps are:
1. Clean and dry shelves

2. Scrub hand basin, rinse, then dry
and polish with clean cloth –
check plughole
3. Polish fittings and taps
4. Clean and dry wall tiles
5. Clean, dry and polish bench top
6. Clean and polish mirror
7. Check under vanity for
cleanliness – Cobwebs,
etc
23
8. Replenish stock – soap, tissues, facial items, shower caps,

water
9. Replenish towels – paper or linen
10. Conduct final c
Competency-based Date Document No. Page 22 of
Learning Material Developed: Issued by: 48
for MARCH 20,
HOUSEKEEPING 2023
NCII
Areas, Facilities
and Equipment
B. Cleaning public area showers
Some hospitality organizations will provide public

shower facilities. This may include golf
clubhouses or an area close to
24
pools or beach at a resort allowing guests to refresh without having to

return to their rooms.
Always wear protective gloves when cleaning a

shower. The shower can be effectively cleaned as
follows:
1. Wet shower basin and sides

2. Clean tiles and floor – check plughole for foreign matter
3. Clean shower curtain – check pole is clean and all hooks
are in place and working
4. Rinse walls and floor thoroughly
5. Polish fittings
6. Replenish supplies – shampoo, conditioner and soap
7. Conduct final inspection – leave shower curtain neat and to one
side.
C. Cleaning toilets
The following steps are effective when:
1. Flush toilet to wet sides of bowl

2. Pour in cleanser – leave to soak: continue
with other work
3. Wash lid and dry – both sides and near back hinges
4. Wash seat and dry – both sides and near back hinges
5. Wash outsides of the bowl and dry
6. Wash and dry water holding unit and polish button
7. Scour bowl thoroughly – use a toilet brush
8. Flush toilet a number of times to wash away dirt and residue
9. Place a hygiene strip over the closed toilet lid
10. Conduct final inspection – leave lid down when thoroughly
cleaned.
Take a second to recheck that the toilet is clean. This includes

the lid and seats, on both sides.
It is also important to ensure any chemicals are removed from

toilet surfaces as this cause discomfort if coming in contact with the
skin of guest
Mopping
Floors can become very dirty places and

therefore it is important they are cleaned
correctly and thoroughly.
From dirt and dust to the hairsprays, soaps

and shampoos, dirt can easily stick around for
awhile. While floors are nice to look at when
they're clean and sparkling, it doesn't take much
25
to sully them.
Dirt and grime trapped between the tiles and

marring the appearance of the grout can make the
floor unclean.
Keeping floors clean is essential not only for looking nice, but for
sanitary reasons as well.
HOUSEKEEPING Date Document No.

NCII Developed: Issued by: Page 23 of
Cleaning Public 2023
Areas, Facilities Developed by: Revision No.
and Equipment FREDY D.
PAVIA
24
Steps to Mopping
1. Remove everything that may be on the floor such as mats, such

as trash cans, and small pieces of furniture
2. Sweep the floor to remove dirt, hair, dust and other debris
3. Dissolve detergents into warm water using the manufacturer’s
instructions for the correct water to detergent ratio
4. Pour the solution over the entire floor so that the solution can
fill into the grout lines
5. Allow the solution to remain on the floor for 15 to 20 minutes
6. Scrub the grout with a small medium-bristled brush
7. Rinse the floor with a mop dampened with clean water
8. Mix a second batch of detergent and water
9. Mop the entire floor with fresh solution
10. Rinse the mop with clean water and mop a second time over the
floor to rinse
11. Use a squeegee to push residual moisture to one area of the floor
before absorbing it with dry towels
Tidy work site
At the completion of cleaning it is important to

ensure the public area is left in a clean and tidy state.
More importantly, the surfaces must be dry or

safe for customers to use. If the floor is still wet, not
only does it attract more dirt by people walking but
ca n cause falls and spills.
If it absolutely essential that customers must

use an area which contains a wet surface, adequate
warning signs and barriers should be put into place.
Once the follow is dry, all equipment and furniture

should be returned to their original location and all „wet floor‟
caution signs removed.
DRY CLEANING
Technique
Cleaning and tidying techniques may include:

25
1. Physically picking items up – from

 The floor
 Furniture – tables and chairs
 Window ledges
 Counter tops
 Toilets
25
 Placing them into bins
2. Sweeping – including:
 Floors with soft brooms
 Some furniture may also be swept with purpose-built
brushes supplied by the manufacturer of the furniture
 Using brooms to remove cobwebs from high areas (vents, fans,
ceilings, light fixtures) as required/ when noticed
 Using dust pan and brush – to:
o Clean up dirt and dust swept up by broom
o Clean up breakages of glasses and bottles
3. Dusting – using a duster or dust cloth to remove dust. The dusting

cloth may be dry or impregnated with a cleaning agent (multi-
purpose cleaner) to increase adhesion of dust particles to cloth
4. Dry mopping – using a specialized dust mop to clean areas: no

water or cleaning solution is used. Dry mopping does not use the
same mop head as for “wet mopping”
The two main types of dry mops are:
 Dusting mops – to clean skirting boards and polished
surfaces
 Polishing mops – for buffing and polishing
5. Vacuuming the floor – using wet and dry vacuum cleaners:
Whatever the shape, size or style of vacuum cleaners, their

job is to suck up dust and dirt off floor surfaces and other areas
(such as drapes, furniture and ceiling). Most vacuum cleaners
have a variety of attachments designed for specific purposes
(such as crevice nozzles)
6. Vacuuming furniture – especially under cushions, down the sides

of chairs and sofas and to remove surface dust and dirt
7. Polishing – this can involve hand polishing or the use of a

polishing machine. Polish protects surfaces and forms a barrier
against liquid that may harm the surface.
Hand polishing refers to polishing furniture, counters and

mirrors using nominated polishes (usually a paste, liquid, and cream
or aerosol product) with lint-free cloths. Polish is “applied and then
polished off”. When using an aerosol, be careful about “drift” (the
product drifting to other areas and items) when applying the polish.

Material for MARCH 20, 2023 Issued by: Page 25 of
HOUSEKEEPING NCII
26
A polishing machine is used to polish or “buff” floor

surfaces – such as polished floors. Polishing a floor helps resist
scratching and enhances appearance. Burnishers come in different
sizes to enable access and time-effective polishing in small as well as
large areas. Some include a suction facility that sucks up dust
particles during the polishing process: where these exist, filters need
to be changes as recommended by the manufacturer (or as reading
from equipment gauges dictate)

HOUSEKEEPING NCII
26
How to Use and Maintain a High Speed Floor Buffer/Polisher
Floor buffers are an upright electrical cleaning device similar to

vacuum cleaners in size and shape. They are used to both clean and
shine non-carpeted flooring. High-speed floor buffers are typically
used in hospitals, schools and businesses because they can quickly
and effectively clean and polish large expanses of floor. High-speed
buffers are able to polish so well due to pads that can rotate as much
as 2000 revolutions per minute. The high speed creates heat, which
aids in creating a bright shine. Floor buffers, especially heavy high-
speed buffers, can be difficult to operate.
Steps for using a high-speed buffer:

Material for Issued by: Page 26 of
HOUSEKEEPING NCII
27
TIPS:

HOUSEKEEPING NCII
28
1. Clear the floor furniture and other objects. Place chairs on top of
tables and move them to the edges of the room. If possible, move
everything out of the room into a hallway or another room. Buffers
can clean spills and remove some dirt but large pieces of debris should
e picked up before buffing.
2. Examine your scrub brush or polishing pad for cleanliness. Replace
a buffer pad that appears used or soiled. Using a dirty buffer pad
can scratch the floor, especially at such high speeds. Checks for
defects in the pad such as missing portions of pad fabric or
unevenness.
3. Move to a back corner of the room to begin. Locate the farther
corner from the entrance of the room you are buffing in order to
prevent stepping on the freshly buffed floor as you work. Walking
over a floor that has been buffed might scuff or dent the surface.
Make sure there is a close electric outlet and that your high-speed
floor buffer cord is long enough to span the entire room. If it is not,
plan your buffing route around the location of the other outlets to
prevent having walk over the buffed portion of the floor.
4. Apply buffing solution or polishing cream on the pad or directly on the
floor.
5. Turn the buffer on. Locate the “on” switch. This button is usually
positioned with other control buttons on the arm of the appliance.
Consult the owner’s manual if you cannot find the controls. Choose an
appropriate setting for the type of lfoor and type of dirt. Some high-
speed floor buffers have multiple settings that allow you to select
different rpms.
6. Proceed slowly in a back and forth pattern across the room. Move
laterally throughout the room starting from the right. Work very
slowly and carefully. Change up your direction and begin working
from left to right to guarantee even buffing. Overlap about 1/3 of
each row as you continue to buffer. This ensures you don’t miss a
spot.
 Use only as much buffing solution or polishing cream as
necessary. Spreading too much solution can make it more
difficult to maintain an even floor.
 There are two (2) main types of buffing pad: cutting and polishing.
Cutting pads are best used for cleaning extremely dirty floors, as
they are made of more abrasive material. Polishing pads are most
effective for finishing off a floor after it’s been cleaned.
 High-speed floor buffers can be used on all hard, non-carpeted
surfaces.
 Replacement buffer pads can be obtained through the floor
buffer manufacturer’s website or by calling the manufacturer’s
customer service line. You can also find replacement pads at
commercial cleaning supply outlets or home improvement

HOUSEKEEPING NCII
29
stores.
WARNINGS:
Do not linger in one area for more than 2 seconds. This will cause you to
apply too much cleaner or polish in 1 area, which can result in an
uneven floor.
Where and how to store your cleaning supplies
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 bottles and
label them to avoid a mix up. Some cleaners can cause a lot
of problems when they are mixed, so always follow
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 them.
Consider higher storage or locked storage to protect small
children and pets.
4. Cleaning caddies
 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 stores right in the
room they are needed. The only things you’ll have to haul
into the room are floor care items.
Clean dry areas
Dry areas are offices, restaurants, lobby areas and functions rooms.
 Erect signage
 Select the correct chemicals and equipment for the surfaces
to be cleaned
 Remove all waste from the area
 Wash the bins and liners
 Dust or damp wipe all dry surfaces cleaning from top to
bottom (picture frames, furniture, desks, chairs, filinf
cabinets, door fittings, fire extinguishers, plant pots,
skirting boards etc. working in a circular way around the

HOUSEKEEPING NCII
30
room)

HOUSEKEEPING NCII
28
 Lift up any furniture and fittings off the floor if possible

 Sweep and mop any hard floors
 Vacuum the carpet working towards the exit door
 Re-position all furniture
 Remove signage
 Check all surfaces for spots and stains
 Re-clean as necessary and remove signage

HOUSEKEEPING NCII
29
SELF CHECK 5.3-2
Directions: provide the answer to the following statements. Write

your answer in a separate sheet of paper.
1. What are the cleaning and tidying techniques?

HOUSEKEEPING NCII
30
ANSWER KEY 5.3-2
Cleaning and tidying techniques may include:
2. Physically picking items up

3. Sweeping
4. Dusting
5. Dry mopping
6. Vacuuming the floor
7. Vacuuming the furniture
8. Polishing

HOUSEKEEPING NCII
31
TASK SHEET 5.3-2
Title : MOPPING THE FLOOR
Performance Objective : to be able to show the procedure in

mopping the
floor
Supplies : Mop and mop

squeezer Bucket
Floor Cleaner
detergent
small soft brush
soft broom
dust pan
Steps/Procedures:
1. Remove everything that may be on the floor such as mats,

such as trash cans, and small pieces of furniture
2. Sweep the floor to remove dirt, hair, dust and other debris
3. Dissolve detergents into warm water using the
manufacturer’s instructions for the correct water to
detergent ratio
4. Pour the solution over the entire floor so that the solution
can fill into the grout lines
5. Allow the solution to remain on the floor for 15 to 20 minutes
6. Scrub the grout with a small medium-bristled brush
7. Rinse the floor with a mop dampened with clean water
8. Mix a second batch of detergent and water
9. Mop the entire floor with fresh solution
10. Rinse the mop with clean water and mop a second time over
the floor to rinse

HOUSEKEEPING NCII
32
Assessment Method: Demonstration and oral questioning
To check if you have done the steps correctly, please refer to the
performance criteria checklist

HOUSEKEEPING NCII
32
PERFORMANCE CRITERIA CHECKLIST 5.3-2
Did you…… YES NO

1. Remove everything that may be on the floor such as
mats, such as trash cans, and small pieces of
furniture?
2. Sweep the floor to remove dirt, hair, dust and other
debris?
3. Dissolve detergents into warm water using the
manufacturer’s instructions for the correct water to
detergent ratio?
4. Pour the solution over the entire floor so that the

solution can fill into the grout lines?
5. Allow the solution to remain on the floor for 15 to 20?

minutes
6. Scrub the grout with a small medium-bristled brush?
7. Rinse the floor with a mop dampened with clean

water?
8. Mix a second batch of detergent and water?
9. Mop the entire floor with fresh solution?
10. Rinse the mop with clean water and mop a second
time over the floor to rinse?

HOUSEKEEPING NCII
33
Trainee’s Signature: Date:
Trainer’s Signature: Date:

HOUSEKEEPING NCII
33
TYPES OF CHEMICALS AND CLEANING AGENTS
Learning Objectives:
After reading this information sheet, you should be able to

identify cleaning agents and chemicals and their proper handling and
preparation in accordance to occupational health and safety
requirements.
Introduction:
All cleaning agents and chemicals are designed to clean specific

surfaces. It is most important that the correct cleaning agent or
chemical is used on the correct surfaces. Using the wrong cleaning
agent or chemical on the wrong surface can destroy the item,
requiring it to be discarded and replaced.
Safe handling of chemicals
Whenever you are required to deal with chemicals, employers are

required are under a legal obligation to provide you with:
 Appropriate and sufficient training and information
 Adequate monitoring and supervision
 Necessary safety equipment and protective clothing
Material Safety Data Sheet
Employers are also required to ensure that all chemicals used in the
workplace are accompanied by a Material Safety Data Sheet (MSDS).
This
Material Safety Data Sheet must be kept near the
chemicals, and cover issues such as:
 Product classification
 Storage requirements
 Transportation regulations

HOUSEKEEPING NCII
34
 Safe handling procedures

 First aid
Any chemical users must know where these sheets are and abide
by any specific directions or cautions.
Suppliers of chemicals are obliged by law to provide you with MSDS
for any chemicals you purchase form them

HOUSEKEEPING NCII
34
General rules for dealing with chemicals
 Always follow the manufacturer’s instructions – this is the

Golden Rule when handling, using or otherwise dealing with
chemicals or cleaning agents
 Never mix chemicals together – doing this can cause them to be
ineffective, can cause them to give off toxic fumes, and can
cause them to explode.
 Read the label.
 Contact the supplier or your supervisor if unsure about any
aspect of using or dealing with any chemical
 Never store chemical with food – it is illegal to do so
 Avoid contact with bare skin, eyes, mouth etc and any chemicals
– this applies to direct contact, as well as indirect contact
 Follow the specific advice on the relevant MSDS if you swallow a
chemical or get it in your eyes or on your skin
 Work in ventilated conditions when using chemicals
 Always wear the personal protective clothing and equipment
provided by your employer when dealing with chemicals
 Don’t handle chemicals until you have had appropriate training
either from a supervisor, an experienced staff member or a
representative from the appropriate HAZCHEM signs
 Only use the designated items to measure the chemicals to be use –
never use jugs or container that could then be inadvertently used
elsewhere in the property for food preparation or service purposes
 Treat the handling of chemicals with the seriousness it deserves
– focus on the chemical handling task at hand. Don’t allow
yourself to get distracted. No messing about while working with
chemicals
 Make sure an approved ‘Chemicals Register’ is kept on the
premises.
Selecting and preparing chemicals for use
When selecting cleaning chemicals, ALWAYS try to restrict the

number to a minimum. Cleaning chemicals if used properly make
your job easier but, if not, can be both hazardous to your health and
damage surfaces that you can clean. It is important that you
understand all aspects of each one including what they should be for,
and the safety precautions to take.
Chemicals may be delivered in:

 Liquid form – most detergents, cleaners,
sanitizers, and disinfectants
 Dry/powder form – some detergents come in

HOUSEKEEPING NCII
35
this dry/powder form

 Aerosol form – for pesticides and deodorizers
 Paste form – polishes
How do you find out which one to use for a particular job?
 Talk to your supervisor or a rep from the chemical company
 Check the FSP regarding chemicals in food areas
 Read the label on the drums/containers
 Check out any wall charts provided by the supplier

Dilute properly

HOUSEKEEPING NCII
35
Read the label and use the chemical correctly. Some chemicals
will be used undiluted at all times. Some will be used neat in certain
applications and diluted in others. The level of dilution can vary
depending on the type of application. Always measure chemicals,
never guess at how much you are using. Always follow the
Follow relevant work procedures
Where the employer has specific, written directions that relate to

selection, preparation and application of chemicals these must be
followed. You should be made aware of what these are during
induction and other on-the-job training.
They can take the form of:
 Job instructions
 Checklists
 Job Safety Analysis
 Work instructions
Types of cleaning agents and chemicals
The brand or type used in one establishment can vary greatly to

the brand or type used in another. Cleaning companies will work with
you to identify and understand the cleaning jobs you need to complete
and recommend appropriate products with the necessary active
ingredients. Most companies will provide you with samples to allow
you to test the products before you buy them.
1. Water
It is vital that you determine whether the
cleaning agent or chemical you propose to use needs
to be diluted or whether it can be used neat: damage
can be caused by using neat product when it should
have been diluted. Water is also important in the
cleaning process because it is also used to:
 Loosen and dissolve dirt and grime from surfaces
 Rinse surfaces and cleaning equipment.
Remember that clean water should be used at

all times and dirty water should be disposed off
appropriately – which means down a gully trap or a
designated sink for emptying buckets.

HOUSEKEEPING NCII
36
2. Soap
Generally, soap is made from animal
fats and caustic soda. It can be an effective
cleaning agent for some surfaces, but it can
leave unacceptable and unattractive residue.
If not dried quickly, this residue will dry and
create the need to for the entire surface to be
cleaned again. This residue needs to be
removed with a
detergent-based product. In general terms, soap is not used for
cleaning equipment/surfaces.
3. Polishes

HOUSEKEEPING NCII
36
Polish can come as a paste, liquid or cream form. It protects

surfaces and forms a barrier against liquids that may harm the
surface.
Spirit-based polishes are generally used for metal surfaces as

well as window and mirrors.
Oil-based polishes are generally used for leather, wood, synthetic
flooring, linoleum and tiles.
4. Abrasives
Abrasive cleaning agents are
available in powder, cream or paste
forms. They are used for scouring and
cleaning ceramic or enamel surfaces. An
example of such surface is the toilet bowl
or the shower basin: abrasive cleaners
must not be used on surfaces that
scratch easily. Abrasive can be hard to
rinse away, so it is important to wipe and
rinse as soon as possible after application:
if they are left to dry, abrasive can be
much harder to rinse away, and may
leave behind harmful residue.
5. Detergents
Detergents are chemical-based and can
in strength; therefore it is
important to follow the correct dilution
instructions when using this type of cleaning
agent.
Detergents have different pH scales and it is
the pH level of the detergent that informs the user
of the type of surface it is best to used on.
 Acidic detergents (graded as having a pH of 1to
6) should be used for cleaning ceramic
surfaces.
 A pH of 7 is a neutral pH level and these types
of detergents are useful for general cleaning.
 Alkaline detergents (graded as having a pH of 8to14) should be used
only for specialist tasks, as they can be corrosive and have the
ability to damage a surface.
High alkaline detergents should be used only as directed and only on
surfaces they were designed to clean. The surface they are used to
clean should also be rinsed thoroughly to remove any harmful

HOUSEKEEPING NCII
37
residue. Remember that high alkaline detergents can be harmful to

the skin. They should be treated with care and spillage should be
avoided at all times. Protective clothing should be worn when using
high alkaline detergents.
6. Specialized cleaning agent

Cleaning chemicals have been developed to address specific
cleaning tasks.
These ‘specialty’ products have been developed for:
 A range of floor and carpet cleaning needs – specific for different
surface type (tile, lino, carpet, wood, etc) and specific stains, dirt and
types of damage. These include stripping and re-sealing products for
hard floor surfaces
 Window and glass
 Stainless steel
 Leather
 Aluminum

HOUSEKEEPING NCII
37
 Toilets
 Various laundry uses
 Cleaning specific equipment and areas – such as rubbish
bins. Smokehouses, vehicle, furniture polishes.
7. Solvents
Solvent-based detergents will dissolve heavy grease and
oil. It is most important to realize that not all surfaces can be

cleaned with solvent detergents. For example, it would not be
appropriate to remove oil that has been spilt onto a lounge
suite with a solvent detergent. However a metal surface could

remain unharmed if cleaned with a solvent detergent.
Again, refer to the manufacturer’s instruction
when using such a cleaning product. Remember
that solvent-based
detergents may be harmful to the skin. They should be treated
with care and spillage should be avoided at all times. Surfaces that
have been cleaned with solvents must be rinsed thoroughly to remove

any harmful residue.
8. Disinfectant
Disinfectants are cleaning agents that destroy
disease- carrying micro-organisms. It should be
diluted according to manufacturer’s instructions: if
it is diluted too much, the
disinfectant will become ineffective. Disinfectant have a strong
scent and so are not suitable for use in the kitchen or any food
area. It
should be used only in the toilet, bathroom and change areas
9. Deodorizers
Deodorizers are used to mask or eliminate
unpleasant smells. They are commonly in aerosol form
and should be sprayed sparingly to achieve their aim
but not dominate or over- power. Urinal block are also
used to mask smells in gent’s toilets. When using
them, follow the recommended dosage rate. Don’t simply
throw handfuls of them into the urinal. They are
expensive and on their own they don’t provide any

HOUSEKEEPING NCII
38
cleaning function.

HOUSEKEEPING NCII
38
SELF CHECK No.5.3-3
Direction: provide the correct answer to the following. Write your

answer in a separate sheet of paper.
1. Content of Material safety Data Sheet (MSDS)

2. Forms of chemicals
3. What are the types of cleaning agents and chemicals?
4. Why is water important in cleaning?
5. Cleaning agents that addressed specific cleaning tasks.

HOUSEKEEPING NCII
39
ANSWER KEY No.5.3-3
1. Content of Material safety Data Sheet (MSDS)

 Job instructions
 Checklists
 Job safety analysis
 Work instructions
2. Forms of chemicals
 Liquid form
 Dry/powder form
 Aerosol form
 Paste form
3. Types of cleaning agents and chemicals
a. Water
b. Soap
c. Polishes
d. Abrasive
e. Detergents
f. Specialized cleaning agents
g. Solvents
h. Disinfectants
i. deodorizers
4. Water is important in cleaning because it loosen and dissolve

dirt and grime from surfaces and it rinse surfaces and
cleaning equipment
5. Specialized cleaning agents

HOUSEKEEPING NCII
40
INFORMATION SHEET NO. 5.3-4

DISPOSAL OF WASTE AND USED
CHEMICALS
Learning objective:
After reading this information sheet, you should be able to apply

proper disposal of garbage and used chemicals.
Introduction
Disposal of waste should be done regularly throughout the day in

order to remove the possibility of bad smells and to eliminate the
possibility of attracting pests and vermin. It must never be allowed to
accumulate inside the premises. A minimum requirement is to remove
all garbage on a daily basis.
Types of waste
 Food waste
 Dry waste
 Waste that can be recycled
 Medicine and infectious waste
 Return waste
Food waste
This is generated primarily from restaurants and kitchen areas

although there may be some from staff lunch rooms. this should be
disposed of in heavy duty garbage bags tied at the top. The bags
should not be overfilled or leak
Dry waste
The amount of dry waste produced by hotels has been

dramatically reduced due to the increase and availability of recycling.
There is still dry waste produced such as used paper towels and
cigarette butts and food wrappings. This is classified as general
rubbish and should be disposed of in garbage bags. Where you are
removing cigarett3e butts from ashtrays, always ensure that they

HOUSEKEEPING NCII
41
are not smoldering.
Waste that can be recycled
Currently, much of today’s waste may be recycled by companies

and local government bodies. Due to the increased information and
awareness of environmental issues, most businesses recycle some of
their waste. Find out the procedures at your workplace, if any for
recycling.
Recyclable waste may include:

 Newspapers and magazines

HOUSEKEEPING NCII
41
 Cardboard boxes
 Bottles and cans
 Metal items (old fridges and washing machines)
 Toner cartridges
Medical and infectious waste
 Waste that is potentially infectious may include surgical and

sanitary dressings, used condoms and syringes. Sanitary
dressings are usually disposed of in special sanitary units located
in female toilet areas. The designated contractor will be responsible
for correct disposal of this waste.
 Used condoms should be handled by wearing rubber gloves and
wrapping in paper before disposing of in the dry waste
 In hotels, there may be times when syringes are discovered in
public toilets or in plant pots. These may be disposed of correctly
in a sharps container. Some public toilets have installed wall
mounted units but many users do not disposed of syringes
thoughtfully
Find out the correct procedure in your work area for disposal of
these items. When full, these containers are sent to a medical waste
company for correct disposal. They are usually burnt.
Return waste
 This applies to waste that is returnable to its source. Some

companies for example refund monies for the return of empty
containers e.g. bottles, chemical containers, and milk crates.
Disposal of waste
 All waste is usually taken to a central area where it is stored

until it is collected by outside contractors
 This area must be located far away from the public areas in a
separate designated area
 The area may have many separate bins with lids or there may be
one or more large bulk storage bins
 The storage area should be kept as cool as possible to avoid
rubbish rotting and smelling until it can be collected
 In large properties, this may de daily or several times per week
depending on volume
 The rubbish storage area should have access to hot water for
cleaning and preferably have an easy to clean floor. Many food

HOUSEKEEPING NCII
42
establishments have a steel non slip floor for hygiene reasons.
Rubbish chutes
 High rise buildings may have a rubbish chute accessible from

each floor where all waste can be disposed of to a central area.
With this process, rubbish may fall directly into either a bulk
rubbish bin or into a rubbish compactor.

HOUSEKEEPING NCII
42
 It is not recommended that glass bottles be placed down a rubbish

chute, because of the speed at which they fall, they can shatter on
impact and cause injury to people below. Large cardboard boxes
can also block the chute if not broken into small pieces.
 The doors on each floor must be locked at all times for safety
reasons.
Rubbish compactors
 When rubbish is placed into a rubbish compactor, the machine

compacts the rubbish into a large storage (compaction) unit. The
units grinds and presses the rubbish and when the compaction
unit is full, it is transported off site and replaced with another
one by a waste disposal contractor.
 The compactor unit needs to manned to ensure there are no
blockages.
 Rubbish may also be placed manually into the compactor unit
where there is no chute. Some units have a lifting device
attached which can lift and empty rubbish bins directly into the
unit.
Manual rubbish compactors
There are many styles available but manual compactors are

useful when rubbish storage areas are small. They can be used for
general dry or wet rubbish or for paper and cardboard. The latter have
a baling action which can tie up piles into bales ready for collection
for recycling.
Precautions when handling waste
 ALWAYS wear rubber gloves when handling rubbish. When

picking up cigarette butts, empty drink containers or used
tissues, you will be also picking up other people’s germs. You
should pick these up with long handled tongs or “nippers’.
 NEVER place hands in to any type of rubbish bin as there may
be broken glass or razor blades on which you can cut yourself
 ALWAYS any cuts or abrasion on your hand with a waterproof
dressing to prevent bacteria entering wound
 NEVER carry rubbish bags that are too heavy – use trolley
 NEVER dispose of broken glass or syringes into plastic bags.
They may pierce the bag and cause harm to you and others
 Broken glass and crockery should be wrapped in thick
newspaper before disposal. Some workplaces may have a special
bucket for holding broken glass and crockery

HOUSEKEEPING NCII
43
 ALWAYS wash your hands after handling rubbish.
Once rubbish has been collected from the room, public areas
and kitchen, it must be transported safely to the appropriate garbage
location, usually a dump master.
Near the dump master there may be a number of recycling

stations – paper, plastics, cans and as much garbage as possible
should be recycled.
Protective clothing should always be worn when handling or

disposing of garbage. Chemicals are different to garbage and should
be treated as such.

HOUSEKEEPING NCII
43
In addition:
 Comply with any recycling protocols the business has
 Make sure all rubbish goes into the bins and is not left lying
around next to them
 Close lids to bins after using them. There may be a need to lock
them to prevent unauthorized use
 Use the appropriate bin/disposal system for the appropriate type
of rubbish. Liquid waste must be separated from solid waste.
 Wash hands after handling rubbish.
Disposal of chemicals
When cleaning, handling and disposing of chemicals, the

following points should be adhered to:
 Chemicals should never come in direct contact with the skin –
always wear PPE
 When spilt, chemicals should be initially soaked up with sand,
earth or some kind of designated absorbent material.
Left-over chemicals in undiluted form must never be disposed of down a

sink or a gully trap.
Removal of chemical waste
 Always read the Material Safety Data Sheet

(MSDS). This should have directions for
correct disposal of chemical waste
 Follow these instructions exactly
 Some chemicals should not be flushed down
the drain as they could be corrosive or
impact on the environment
 Use a registered accredited commercial chemical waste disposal
company.
Items that should be professionally disposed of:

 Acids
 Alkalis
 Aerosols
 Waxes
 Paint cans
 Paint thinners
 Solvents

HOUSEKEEPING NCII
44
Oven cleaners
 Pest poisons
 Glues
 Fertilizers
What to do in case of a chemical spill
 Only trained staff should deal with a large chemical spill

HOUSEKEEPING NCII
44
 The size of a spill will affect how you deal with it

 Attend to staff who may have been affected and let
decontaminate under a shower for 10-15 minutes
 Remove and dispose of all contaminated clothing
 If the spill is large, all staff should be evacuated from the
immediate area
 Ventilate the area as much as possible
 Call the relevant emergency services to assist and advise
 Wear protective clothing at all times in this situation – gloves,
face mask, protective clothing and rubber boots
 Try to stop the spill if possible. Turn off the tap of place the
container on its side
 The use of sand or an absorbent compound (sand or sawdust) is
particularly helpful in this case, this can then be swept up as
solid matter and disposed of later
 Wash the area down completely after clean up
 Investigate how the spill occur in order to review all handling
procedures
 Record the incident and retrain staff
The following table (from Work Safe Victoria), indicate the sorts of
problems that chemicals can cause to people in our industry.
Hazard type Who Effect on the human

? body
Cleaning–using  Cleaners  Headaches and
detergents and  Ground staff dizziness
cleaning agents in  Housekeepi  Sleepiness
washing, disinfecting, ng staff  Itchiness and rashes
general and specific –  Cellar persons  Nausea and vomiting
purpose cleaning;  Bar staff  Burning to eyes and
swimming pool  Kitchen hands skin
cleaning and  Maintenan  Difficulty breathing
maintenance; beer line ce staff  Coughing and
cleaning; degreasing
 Outside watering eyes
tasks; oven and drain
contractor  Unconsciousness
cleaning
s  Cancer and birth defects
 Damage to internal
organs
 Respiratory tract
infection

HOUSEKEEPING NCII
45
Insecticides &  Ground staff  Headaches and

pesticides- using to  Housekeepi dizziness
control pests & rodents; ng staff  Sleepiness
to eliminate or control  Cleaners  Itchiness and rashes
pests on flora  Maintenan  Nausea and vomiting
ce staff  Burning to eyes and
 Outside skin
contractor  Difficulty breathing
s  Coughing and

watering eyes
 Unconsciousness
 Cancer and birth defects
 Damage to internal
organs
 Respiratory tract
infection

HOUSEKEEPING NCII
45
SELF CHECK 5.3-4
Directions: Write True if the statement is correct and False if the

statement is incorrect. Write your answer on a separate sheet of
paper.
1. Garbage must be disposed of regularly – on a daily basis.

2. Protective clothing should always be worn when handling or
disposing of garbage.
3. Disposal of chemicals and garbage are the same.
4. Always wear PPE when handling and disposing chemicals.
5. When a chemical spilt, wipe with a cloth or paper.
6. Undiluted left-over chemicals must never be disposed of down a
sink or a gully.

HOUSEKEEPING NCII
46
ANSWER KEY 5.3-4
1. True
2. True
3. False
4. True
5. False
6. True

HOUSEKEEPING NCII
47
LEARNING OUTCOME #4 Maintain and store cleaning
equipment and chemicals
CONTENTS:
DISPOSAL OF WASTE AND USED CHEMICALS
 Equipment is cleaned after use in accordance with enterprise
requirements and manufacturer’s instructions
 Routine preventive maintenance is carried out or arranged in
accordance with enterprise procedures
 Defects are identified and reported in accordance with enterprise
procedures 4
 Equipment is stored in the designated area and in a condition ready
for re-use.
 Chemicals are stored and controlled in accordance with health and
safety requirements.
CONDITION:
5. EQUIPMENTS
6. TOOLS
 overalls
 jackets
 aprons
 headwear
ASSESSMENT METHODS:
Observation
Interview
Written examination
skills

HOUSEKEEPING NCII
48

5.4-1 DISPOSAL OF WASTE AND After reading the learner is
USED CHEMICALS. encourage to answer the self-
check5.4-1
answer key
Learning Outcome No. 4:
Maintain and store
Cleaning equipment
and chemicals

HOUSEKEEPING NCII
48
MAINTAIN AND STORE EQUIPMENT AND CHEMICALS
Introduction
If you’re maintaining a daily housekeeping schedule, you know that

the struggle is real when it comes to figuring out where to store your
cleaning supplies. To complicate the matter more, you have to worry
about safety issues associated with chemicals. If only there were a
guide that told you how to store cleaning supplies the right way…
Well, what do you know? There’s one right here.
Check Labels for Storage Recommendations
When thinking about how to store cleaning supplies, it’s important to

remember that cleaning products are chemicals, and chemicals
require some special handling. Therefore, it’s crucial to read the
storage and warning labels on your housekeeping products. Some
household cleaners can cause dangerous reactions when mixed,
meaning they shouldn’t be stored with one another. Others can have
hazardous reactions to extreme temperature fluctuations, which
makes keeping them in cold garages or next to the hot water heater an
absolute no-no. When it comes to dealing with chemicals, it’s always
better to be safe rather than sorry, so don’t skip reading those labels.
Keep Chemicals Away from Children and Pets
Many people store cleaning supplies under the kitchen or bathroom

sink. This shouldn’t be a problem if you rely on natural cleaners, such
as vinegar and baking soda. However, if you use a lot of chemical
cleaners or disinfectants, you want to keep these as far away as you
HOUSEKEEPING NCII
Module Title: Developed by: Revision No. 48
Cleaning Public Areas, FREDY D. PAVIA
49
can from your little ones and furry friends. (Cats and dogs can open
cabinets, too.) Because of this you might want to consider storing
cleaning products on the top shelf of a laundry room, garage or closet.
Naturally, you’ll need to be certain it’s safe to store your cleaners
together, and you’ll also want to make sure you’re not exposing
products to extreme temperatures.
How to Organize Cleaning Supplies
Once you’ve figured out how to store your cleaning supplies safely,
you need to organize them. All the bottles, microfiber cloths and
sprayers can make an absolute mess underneath your sink or even on
top of a shelf. Here are a few tips for keeping your household cleaning
products orderly:
Corral all-purpose cleaners in a caddy or storage basket.
Stock products in a kitchen pull-out drawer. (But only if you don’t
keep foodstuffs here, too.)
Install a lazy Susan under your sink to make it easier to reach

cleaners. Divide products and utensils according to tasks — like
dusting, window cleaning or stain removal — and assign them each to
a labeled storage bin. Repurpose a wheeled shopping utility cart or a
tiered rolling cart so you can easily take cleaners from room to room.
Store bottles and smaller cleaning tools in the pouches of an over-the-

door shoe organizer. Hang a multi-tiered rack on the back of a closet or
laundry room door and place cleaners on the shelves. Make extra
space under sinks by installing a tension rod from which you can hang
spray bottles. Assign larger cleaning tools — such as mops or vacuums
— a designated space in a closet or laundry room, so they’re out of
sight and easy to find when you need them. Of course, if you really
don’t want to worry about how to store cleaning supplies, you could
call your local Merry Maids and let them take care of the housekeeping
for you. And now that you know where to store cleaning supplies, you
might be interested in doing some reorganization to make room for
them.
These tips on creating a more functional laundry room may come in

handy.

HOUSEKEEPING NCII
50
10 tips for cleaning equipment care

. Store chemicals on low levels so they will not drip or tip and pour on
you; ensure tops are clean and safely screwed on
 Vacuum any dry dusting sleeves
 Take off sleeves and check the frame and handle
 Put the equipment in its designated storage area
 Make sure the casters are rolling smoothly
 Do a visual check for any damage
 Empty the bucket and rinse
 If the mop goes to laundry, rinse it first – especially if it has had
chemicals on it which may react with washing detergent
 Rinse the mop clean and invert it to air dry
The cleaning shift is over, your floors, walls and surfaces are spotless –
but there’s one more vital task before you finish. Taking proper care of
your cleaning equipment will not only extend its life but ensure it is
ready to go next time. Well-maintained equipment also creates a good
impression. Equipment should be stored in an orderly manner once
you have finished cleaning, when the floors are dry and warning signs
removed.
Here are our top 10 tips for caring for your cleaning equipment:
Replacing or cleaning the air filter is also important. Every few uses
the vacuum cleaner's air filter should be cleaned. This can usually be
done by removing built-up dust with your fingers. After several months
to a year, the filter
It is important to keep the bag or canister on a vacuum cleaned and
empty. Air needs to be able to flow through this compartment, and if
airflow is blocked by dust and debris, the vacuum will work
inefficiently. Bagless vacuums should be emptied after each use.

HOUSEKEEPING NCII
51
Bagged models should have their bags replaced when they are about
1/3 full. 
Clean and maintain your vacuum cleaner
. A vacuum cleaner is an essential piece of household equipment, and

it needs more frequent maintenance than perhaps any other piece of
equipment in your home. Comb the broom's bristles regularly. This is
the best way to clear out the dust and dirt that becomes lodged
throughout the bristles. An old, inexpensive plastic comb is usually
sufficient for this task.
Store your broom off of the ground. Use a hook to hang your broom
against a wall or from a ceiling. Storing the broom on its bristles will
contribute to bent and split bristles that don't clean effectively.
Cleaning the brush roll is another important step. The brush roll is
the spinning portion of the vacuum that brushes dirt up from the floor
into the vacuum; it easily becomes wrapped in hair and other long
fibers. This hair and debris can be removed either with your fingers or
with scissors. 2 Keep your broom and dustpan cleaned and
maintained. A broom is another essential household tool, and one that
gets dirty and damaged fairly quickly. Bent, dirtied bristles will not
clean as effectively. Fortunately, there are some steps you can take to
keep your broom in better shape over its life.
on most models will need to be replaced.
Other effective options for sanitizing sponges including running them

through the dishwasher with your dishes and heating them in the
microwave. In the microwave, saturate the sponge with water and heat
it on the highest setting for 2 full minutes. 4 Wash mop heads and
cleaning cloths in the washing machine. Other important
housecleaning tools include microfiber cleaning cloths, terrycloth rags,
and mop heads. All of these items can be cleaned in the washing
machine using regular detergent. Microfiber cloths are best allowed to
air dry rather than being tumble-dried in a dryer.
Soak the sponges in a mild bleach solution for 5 minutes for the most
effective bacteria reduction. If you don't want to use bleach, soaking
the sponges in undiluted vinegar will also kill over 99 percent of
bacteria.
HOUSEKEEPING NCII
52
Wash both the broom and dustpan with soap and water. You can
occasionally wash the entire broom and dustpan with a mild dish soap
and water to keep it clean. Pat the tool dry or allow it to air dry
afterwards. 3 Sanitize your sponges and other scrubbing tools.
Sponges and abrasive scrubbing pads are great tools for washing
dishes, wiping down flat surfaces, and scrubbing tough areas like
bathtubs and utility sinks. These sponges can quickly become covered
with bacteria, however, so cleaning them is crucial.
Types of departments and ‘experts’ who can provide assistance to

guests.
Examples where housekeeping staff members will not be able to

provide sufficient advise or demonstrations to guests  Tips to
demonstrate to guests how to use items delivered to the guest room.
. To fulfill the requirements of this Work Project you are asked to

research and identify:
Tips to advise guests on the use of items delivered to the guest room.
3.3 To fulfil the requirements of this Work Project you are asked to
research and identify:
 The best methods to advise customers on information relating to

items and services.

HOUSEKEEPING NCII
53
Self check 4.1-1
1. What are the10 tips for cleaning equipment care?

HOUSEKEEPING NCII
54
Answer key 4-1-1

. Store chemicals on low levels so they will not drip or tip and pour on
you; ensure tops are clean and safely screwed on
 Vacuum any dry dusting sleeves
 Take off sleeves and check the frame and handle
 Put the equipment in its designated storage area
 Make sure the casters are rolling smoothly
 Do a visual check for any damage
 Empty the bucket and rinse
 If the mop goes to laundry, rinse it first – especially if it has had
chemicals on it which may react with washing detergent
 Rinse the mop clean and invert it to air dry

HOUSEKEEPING NCII
55
REFERENCES:
Branson & Lennox, Hotel Housekeeping, Edward Arnold (UK)
Casado, Matt A.; 2011 (2nd edition); Housekeeping

Management (Course Smart); Wiley
David M Allen, Accommodation & Cleaning

Services/Operations, Hutchinson (UK) Doris Hatfield &
Christine Winter, Professional Housekeeping, Hutchinson (UK)
Iris Jones & Cynthia Phillips, Commercial Housekeeping and

HOUSEKEEPING NCII
56
Maintenance, Stanley Thornes (UK)
JKP Edwards, Floors and their maintenance, Cresta (UK)
Jones, Thomas J. A. 2007 (5th edition); Professional

Management of Housekeeping Operations; Wiley
Kappa, Margaret M., 1997 (2nd edition); Housekeeping

Management; Educational Institute of the American Hotel Motel
Association
Lia Low, Keep it Clean, The Bodley Head (UK)
Nitschke, Aleta A. 2008 (3rd edition); Managing Housekeeping

Operations; Educational Institute of the American Hotel Motel
Association
O'Fallon, Michael J.; 2010 (5th edition); Hotel Management and

Operations; Wiley
Robert J. Martin & Thomas Jones, Professional

Management of Housekeeping Operations, Wiley

HOUSEKEEPING NCII

No. Unit of Competency Module Title Cod E: Housekeeping Ncii Cleaning Public Areas, Facilities and Equipment

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

No. Unit of Competency Module Title Cod E: Housekeeping Ncii Cleaning Public Areas, Facilities and Equipment

Uploaded by

Copyright:

Available Formats

1

No. Unit of Competency Module Title Cod

HOUSEKEEPING NCII Date Developed: Document No.

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in Cleaning Public Areas, Facilities &

You are required to go through a series of learning activities in order

If you can demonstrate to your trainer that you are competent in a

references are included to supplement the materials provided in this

HOUSEKEEPING NCII Date Developed: Document No.

HOUSEKEEPING NCII Date Developed: Document No.

LEARNING OUTCOME #1 Select and set up equipment

HOUSEKEEPING NCII Date Developed: Document No.

Learning Activities Special Instructions

HOUSEKEEPING NCII Date Developed: Document No.

Information Sheet 5.1-1

Learning Objectives: After reading this INFORMATION

Generally, commercial or industrial equipment is better because it is:

HOUSEKEEPING NCII Date Developed: Document No.

The cleaning storeroom

Cleaning equipment is usually kept in a specifically dedicated storage area. This

Alternatively, equipment may be kept in an assortment of cupboards or other

Manual Cleaning Equipment

Polishing mops – for buffing and polishing

Brooms and brushes

straw to a synthetic coarse bristle-like material. Their purpose is to remove dust,

These should be sufficient in number as dictated by the establishment, clean,

The most common types of brooms and brushes are:

Have a look at:

Cloths and sponges

Cloths and sponges are used to clean a variety of surfaces.

They are used with a cleaning agent.

HOUSEKEEPING NCII Date Developed: Document No.

Cleaning equipment also normally includes some smaller plastic bucket-type

Visit http://www.masteraustralia.com.au/ and click on „Buckets‟ in the left-

The „receptacle‟ may be:

 A solid item –such as a bin

 A disposable plastic bag – usually heavy-duty

 A bin liner placed inside a garbage receptacle that is built-in to a cleaning

HOUSEKEEPING NCII Date Developed: Document No.

A good supply of disposable gloves should be available to all cleaning staff.

Visit http://www.masteraustralia.com.au/ and click on „Gloves‟ in the left-hand

Examples of these can be seen at:

SELF CHECK 5.1-1

1. What are the common types of brooms and brushes?

HOUSEKEEPING NCII Date Developed: Document No.

Answer key 5. 1-1

 A disposable plastic bag – usually heavy-duty

 A bin liner placed inside a garbage receptacle that is built-in to a

HOUSEKEEPING NCII Date Developed: Document No.

Information Sheet 5.1-2

Learning Objectives: After reading this INFORMATION

1. Identify the types of personal protective equipment

Employers are under a legal obligation to supply necessary protective clothing

Protective clothing and equipment is rarely acceptable as the total response to a

PPE may include:

 Overalls, jackets and aprons (material aprons and PVC aprons)

A dust pan is vital to collect dirt, dust and rubbish.

SELF CHECK 5.1-2

1. WHAT ARE THE TYPES OF PPE?

HOUSEKEEPING NCII Date Developed: Document No.

ANSWER KEY 5.1-2

Information Sheet 5.1-3

Learning Objectives: After reading this INFORMATION