The document outlines essential health and safety instructions for laundry operations, focusing on infection control, hygiene practices for personnel, and equipment maintenance. It includes an audit checklist for cleanliness, personal hygiene guidelines, and protocols for handling contaminated materials to prevent cross-contamination. Additionally, it highlights fire safety awareness and general housekeeping requirements to ensure a safe laundry environment.

1. LAUNDRY HEALTH INSTRUCTION
Page 1 of 3 Form # HSEQ -LHI-Rev 2 - Mar 23
Project Information
Accommodation Name:
Location: Company Name:
Date: Time :
Sl
No.
ITEMS TO BE CHECKED Yes No N/A Comments
Audit Check List for Laundry
1
The premises are cleaned & situated in an environment which has
minimum risk for contamination.  
2 Sufficient area for storage of unwashed clothes & washed clothes.  
3 Washing & drying premises was found cleaned & in good condition.  
4
There are arrangements to control the entry of rodents, insects and
birds.  
5 Clothes are collected washed & dried separately.  
Infection Control Checklist Laundry Personnel
1 Clean, neat, untorn and appropriate clothing is worn  
2 Closed toe shoes with safety soles and in good repair are worn  
3
Good personal hygiene (including hair and body cleanliness) is
practiced  
4 Fingernails are clean and trimmed  
5 Hair is neat and protected by covering  
6
Strict clothing and linen handling procedures are followed to avoid
contamination  
7 Direct resident contact is avoided except in emergency situations  
8
Rubber gloves and protective covering are worn when handling and
loading soiled linen  
9 Disposable gloves are worn when handling isolation supplies  
10 Injuries and suspected infections are reported immediately  
11
Personnel are oriented to infection control policies on hiring; this is
documented  
12
Personnel attend department/facility-wide infection control in
services monthly  
13
Personnel are screened for infectious diseases on hiring and at
further facility discretion  

2. LAUNDRY HEALTH INSTRUCTION
Page 2 of 3 Form # HSEQ -LHI-Rev 2 - Mar 23
14
Personnel are informed of potential dangers/toxicities of cleaning
compounds  
15
Personnel, when informed of these potential dangers, follow safety
procedures/precautions  
16
Personnel are aware of methods to handle supplies and disposal of
globes/equipment  
Washing/Folding/Cleaning/Storage
1
Wash/rinse temperatures are maintained at a minimum of _____of
for regular linen  
2 Dryer temperatures are set at _____of for linen and regular clothes  
3
Clean linens are transported in covered containers and stored in
covered areas  
4 Dirty linens are separated from clean ones at all times  
5 Soiled linens are kept in a covered barrel at all times  
6
Linen barrels are lined with plastic bags which cover the inside
surface at all time  
7
Isolation linen is transported as outlined in the Infection Control
Manual  
8
Linen folding surfaces are cleaned with a detergent germicide
solution  
9
All laundry appliances (washers/dryers, carts) are cleaned daily with
detergent germicide solution  
10
Supplies for clothing/equipment cleaning approved by Infection
Control Committee  
11
Equipment and supply problems are immediately reported to the
administrator  
………………………………………………….………………………………………………………………………………………………………………………………………..
Laundry
Condition &
Specific Location
if needed:
Initial if OK
1. Fire Prevention
 Are staff aware of where extinguishers, hose cabinet, pull station alarms
and fire blankets are?
 Are staff aware of evacuation procedures in the event of a fire?
 Are fire extinguishers full?
 Do staff know how to correctly operate a fire extinguisher?
 Are fire doors clear?
 Are fire and disaster plans available to workers?
 Are all emergency exits marked appropriately?

3. LAUNDRY HEALTH INSTRUCTION
Page 3 of 3 Form # HSEQ -LHI-Rev 2 - Mar 23
 Are all emergency lighting units working and well maintained?
2. General Housekeeping
 Are all areas tidy and uncluttered?
 Are spills wiped up immediately?
 Are all ventilation vents clean and in good order?
3. Equipment
 Is the equipment in good repair and grounded?
 Are cords and plugs in good repair?
 Are staff instructed in the safe operation of equipment?
Are maintenance procedures in place for the repair of equipment?
4. Biological/ infectious
 Are in-house protocols followed for all biological and infectious
biological waste?
 Do staff have adequate training in Infection Control Routine Practices
required to safely handle contaminated laundry?
 Is the clean laundry area and contaminated laundry area separate?
 Are approved sharps containers readily available?
 Do staff find sharps in laundry? How do they report these incidents?
Do staff understand how to access post exposure assistance?
Remarks:
Inspected By: Signature:
Reviewed By HSE Manager / In charge : Signature: