Unit 105 Prepare and clean furniture, fixtures & fittings
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This document provides information on cleaning furniture, fixtures, and fittings. It discusses the various types of cleaning equipment, materials, surfaces, soils, and methods used. Different surfaces that may be encountered include wood, glass, leather, plastic, vinyl, and metal. Common soils include dust, grease, oil, food, liquids, wax, paint, ink, and body fluids. Cleaning methods covered are dry dusting, damp dusting, washing, and polishing. Personal protective equipment and safety precautions are also addressed.
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Is a process of keeping a place clean, beautiful and well maintained so that it looks and feels pleasant and inviting to all, either, living, visiting or working there.
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Ceiling and wall paint, wall paper, fans, air-conditioners, electrical switches and sockets, wiring, windows, doors, glass panes, bed, bed-making, carpets, locks, keys, etc.
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Housekeeping
means maintaining a house on a daily or long term
basis or looking after its cleanliness, tidiness, upkeep and smooth running.
How do you make sure that everything in the house is in usable condition?
None of the objects are broken or chipped and fabrics are not torn.
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Is a process of keeping a place clean, beautiful and well maintained so that it looks and feels pleasant and inviting to all, either, living, visiting or working there.
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A good Housekeeping would have ensured smooth functioning of all gadgets, no leaks, a comfortable environment in which you would have enjoyed a hassle free living.
Thus housekeeping means attending to small tasks in time.
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Taps, sinks, water closet, geysers, water supply, electrical sockets and switches, supply of towels, toilet paper, toiletries( shampoo, soap, etc.)
Rooms and Corridors
Ceiling and wall paint, wall paper, fans, air-conditioners, electrical switches and sockets, wiring, windows, doors, glass panes, bed, bed-making, carpets, locks, keys, etc.
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Furniture, curtains, table lamps, tube lights, chandeliers, bulbs, sofas, dining tables and chairs, etc.
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Plants, pots, lawn (grass), flowers, trees, bushes, hedges, etc.
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Stair case, corridors, lobby, conference/seminar room, waiting halls, recreation room, parking area, clubs, swimming pool, offices, common toilets, etc.
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Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd.
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Housekeeping refers to the management of household affairs in a proper way. It is also known as house cleaning. Know all the basic concepts of housekeeping.
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The document discusses cleaning equipment, tools, and supplies needed to thoroughly clean public areas like hotels and buildings. It provides a detailed list of floor cleaning equipment like vacuums, carpet extractors, and floor polishers. It also lists various floor cleaning tools such as mops, squeegees, and brooms. Further, it outlines other cleaning tools and materials and chemicals used for cleaning floors, furniture, and other areas to maintain sanitized environments and protect occupants from disease.
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This document provides information on hotel codes and standards of good housekeeping. It begins with a list of codes used in hotel listings to indicate amenities such as complimentary breakfast, parking, pools, etc. It then outlines typical hotel rules and regulations including policies around payment, check-in/out times, storage of belongings and hazardous materials. Finally, it lists standards for cleanliness, orderliness, sanitation, guest comfort, safety and maintenance that hotels should uphold.
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Data collection of five star hotel
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This document provides instructions for preparing, cleaning, and maintaining floor surfaces. It outlines tasks like dry sweeping, damp mopping, and spray cleaning floors. It describes preparing the work area, selecting the proper equipment, following health and safety guidelines, and cleaning methodologies. Proper personal protective equipment should be worn and electrical equipment checked. Chemicals must be used as directed and spills disposed of properly. After cleaning, equipment is inspected and stored away.
11 chapter eleven
Cleaning and sanitizing surfaces properly is important for food safety. To clean surfaces, they must be cleaned with soap and rinsed with water. To sanitize, surfaces must be cleaned, rinsed, then sanitized with heat or chemicals and allowed to air dry. Chemical sanitizers work best within certain concentration, temperature, contact time and water hardness ranges. Proper cleaning and sanitizing of surfaces, equipment and utensils using dishes machines or three-compartment sinks is crucial. Developing an effective cleaning program requires creating a master cleaning schedule and training employees.
HowandWhyFM
This document provides information on cleaning and maintaining facilities. It discusses why facilities need to be cleaned and maintained, including reducing costs, extending the lifespan of assets, and improving indoor air quality. It also covers how facilities should be cleaned and maintained, with sections on safety practices, using different cleaning tools and methods for hard floor care like dust mopping, damp mopping, scrubbing, stripping, applying coatings, and burnishing. The goal is to provide guidance on cleaning efficiently and effectively to reduce labor costs and properly care for facilities.
Unit 102 Workplace Hygiene in the Facilities Industry and Washroom Hygiene
This document provides guidance on cleaning and maintaining washrooms. It outlines the importance of hygiene in the workplace and proper use of personal protective equipment. The document then describes best practices for cleaning different areas of washrooms, including toilets, sinks, and replenishing supplies, with a focus on cleaning from clean to dirty areas to prevent the spread of bacteria. Proper hand hygiene and waste disposal are also covered.
How to Clean Your Airbnb Property.docx
Airbnb is growing and proving to stay. While the number of may be on the decline, the demand keeps growing globally. For one reason to the other, more local and international travelers opt for Airbnb properties than the traditional hotels. This calls for Airbnb hosts to up their cleaning standards to satisfy the ever-growing demand.
Most Airbnb units are either apartments, villas, cottages, houses, etc. Cleaning an Airbnb unit is not similar to cleaning a hotel room or to cleaning for your boss in his/ her private home.
Here are the steps to clean your Airbnb property:
• Step# 1 - Prepare your cleaning material, chemicals and equipment
• Step# 2 – Check for Airbnb property items
• Step# 3 - Remove trash and linen and spray the bathroom
• Step# 4 - Soak the dishes and wash linen
• Step# 5 - Clean the kitchen and utensils
• Step# 6 - Dust and damp wipe
• Step# 7 – Make the bed
• Step# 8 - Clean the bathroom
• Step# 9 - Replenish items
• Step# 10 - Iron and fold linen
• Step# 11 - Clean the floor
• Step# 12 - Inspect your work
Prepare your Cleaning Material, Chemical and Equipment
The first step is very crucial. In order to carry out your work efficiently, you have to prepare! Remember the 5Ps? Proper, Planning, Prevents, Poor, Performance. Prepare everything you will need to clean the Airbnb property. Most Airbnb properties are self-catering, so consider that cleaning is slightly different to cleaning a hotel room. Here is what you need to prepare:
Cleaning Agents - Types of cleaning agents varies from one property to another. Any of the following products may apply in the cleaning of self-catering areas:
• Neutral detergent or all-purpose cleaner – Used for cleaning floors, walls, surfaces that may be harmed by strong chemicals, fridges, bread bins and closed containers.
• Glass cleaner - Quick drying, streak free glass cleaner.
• Non-ammoniated glass cleaner - Acrylic and plastic surfaces.
• Sanitizer - Sanitizes all cleaned surfaces/ cleans surfaces and areas such as cutting boards, kitchen equipment, sinks and fridges.
• Stripper / degreaser/oven cleaner - stoves, ovens and racks, garbage cans, disposal containers and garbage disposal areas.
• Chlorinated cleaner or disinfectant – garbage areas, cans disposal areas.
• Brooms and mops – for sweeping and mopping.
• Colour-coded cloths – for dusting and damp wiping.
• Gloves – for your protection
There are five basic steps for any cleaning to be effective
• Pre-cleaning - Remove food scraps, dirt and grease by soaking, scraping, rinsing and sweeping.
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The document provides tips for cleaning upholstery with a steam cleaner. It advises to check the furniture care label for the recommended cleaning method, look for residue from previous cleanings that may need flushing, and test cleaning solutions on an inconspicuous area. The instructions explain to vacuum thoroughly, fill the steam cleaner with water and solution, gently scrub the fabric with the nozzle to extract dirt and residue, and avoid over-wetting or heating which can damage some fabrics. Additional tips are to avoid removing zippered cushion covers and to not over-wet the furniture.
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This document outlines good manufacturing practices and food handling guidelines to prevent contamination. It discusses employee hygiene practices like handwashing, clothing, and illness policies. It also details food handling procedures for ingredients, equipment, cleaning, and maintenance to ensure food is produced safely. Proper receiving, storage, and retail practices are important to maintain food safety.
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In a welcome move, the Pharmacy Council of India has recently re-structured the syllabus of the
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ard-food-safety-training-good-manufacturing-practices-presentation.ppt
This document outlines good manufacturing practices and food handling procedures to prevent contamination. It discusses employee hygiene practices like hand washing, illness reporting, and prohibiting eating or smoking in food areas. Production areas must be kept clean and sanitary, with proper storage and rotation of ingredients. Equipment and containers must be cleaned regularly, and maintenance must be done without risking contamination. Visitors must also follow hygiene protocols. The goal is to minimize any risks of contaminating food through people, materials, or improper practices.
ard-food-safety-training-good-manufacturing-practices-presentation.ppt
This document outlines good manufacturing practices and food handling procedures to prevent contamination. It discusses employee hygiene practices like hand washing, illness reporting, and prohibiting eating or smoking in food areas. Food handling guidelines include minimizing hand contact, expiration date checks, covered storage, and sanitizing equipment. Specific procedures are provided for receiving, storage, maintenance, and retail store operations. Visitors must be accompanied and wear protective clothing. Overall the document stresses preventing contamination through hygienic practices and cleaning at all stages of production and storage.
ard-food-safety-training-good-manufacturing-practices-presentation.ppt
This document outlines good manufacturing practices and food handling procedures to prevent contamination. It discusses general employee hygiene practices like proper hand washing, clothing, and illness policies. Specific food handling guidelines are provided around personnel, products, equipment, containers, utensils, premises, receiving and storage. Regular cleaning and sanitization of work areas and equipment is emphasized. Visitors must be accompanied and wear proper protective attire. Quizzes and practical applications reinforce the importance of identifying and addressing potential contamination hazards.
ard-food-safety-training-good-manufacturing-practices-presentation.ppt
This document outlines good manufacturing practices and food handling procedures to prevent contamination. It discusses general employee hygiene practices like proper hand washing, clothing, and illness policies. Specific food handling guidelines are provided around personnel, products, equipment, containers, utensils, premises, receiving and storage. Regular cleaning and sanitization of work areas and equipment is emphasized. Visitors must be accompanied and wear proper protective attire. Quizzes and practical applications reinforce the importance of identifying and addressing potential contamination hazards.
good_manufacturing_practices_pp.ppt
This document outlines good manufacturing practices and food handling procedures to prevent contamination. It discusses general employee hygiene practices like proper hand washing, clothing, and illness policies. Specific food handling guidelines are provided around personnel, products, equipment, containers, utensils, premises, receiving and storage. Regular cleaning and sanitization of work areas and equipment is emphasized. Visitors must be accompanied and wear proper protective attire. The overall goal is to minimize any risks of contaminating food through people, materials, or improper practices.
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GMPs - Good Manufacturing Practices.pptx
Good Manufacturing Practices
Contamination Control
General Employee Hygiene
Food Handling Practices
Deal with contamination
-by people
-by food materials
-by packaging materials
-by hazardous materials
-by miscellaneous materials
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This document discusses cleaning and sanitizing in food service. It describes cleaning as removing soil from surfaces using cleaning agents like detergents, solvent cleaners, acid cleaners, or abrasive cleaners. Sanitizing kills harmful microorganisms and is done with heat above 160°F, or approved chemicals like chlorine or iodine that must reach the surface for the required contact time. Proper cleaning is required before sanitizing to allow the sanitizer to work effectively. Restaurants must monitor and test sanitizer concentrations throughout the day.
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This document outlines good manufacturing practices and general employee hygiene policies for a food production facility. It discusses preventing contamination through proper hygiene practices for employees, including regular hand washing, prohibiting jewelry and nail polish, daily bathing, and covering injuries. Food handling areas must be kept clean and free of pests, with strict policies for clothing, illness, and personal belongings. Proper sanitation of equipment and facilities is also emphasized.
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Unit 102 Workplace Hygiene in the Facilities Industry and Washroom Hygiene
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Multiple new technologies have emerged, but Samsara and C3.ai are only two companies which have gone public so far.
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3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
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Unit 105 Prepare and clean furniture, fixtures & fittings
- 1. Prepare and clean furniture, fixtures & fittings
- 2. The cleaning of furniture fixtures and fittings covers a wide range of different types of: Cleaning equipment Cleaning materials Cleaning methods Surfaces Soilage Cleaning furniture, fixtures and fittings
- 3. Equipment
- 4. Materials
- 5. • • • • • • You may encounter an unlimited number of different surfaces! Wood Glass Leather Plastic Vinyl Metal • • • • • Paint Laminates Cloth Ceramic A combination of any of the above! Remember to check that the cleaning agent & materials you have chosen are safe to use on that particular surface. Surrounding or adjacent surfaces may need protecting with plastic sheeting Surfaces
- 6. Dust Grease/fats Oil Food Liquids Wax Paint Ink Body fluids Hair Soilage Remember – Does the surface only require cleaning or is disinfection also required?
- 8. Remember! Always wear the correct PPE Assemble equipment and check for safety Place warning signs Ventilate the area, if appropriate Method
- 9. Using a dry, lint free duster or static mitten, systematically dust vertical surfaces from top to bottom and horizontal surfaces with straight overlapping strokes. Refold duster as necessary to ensure dust is not re-deposited on cleaned surfaces. Do not flick duster. Replace duster as necessary. Dry Dusting
- 10. Prepare cleaning solution according to manufacturers instructions Using a well wrung cloth, wipe surface using smooth strokes As necessary, rinse cloth in clean water Change cloth if visibly soiled Damp wiping
- 11. Apply cleaning solution using a cloth, then remove dirt by wiping. Rinse cloth regularly in cleaning solution Apply clean rinse water Wipe dry with a clean cloth Remember to protect surrounding surfaces! Washing
- 12. Apply polish sparingly to CLEAN surface Take care not to avoid applying polish to other surfaces (Especially floors!) ALWAYS spray polish onto cloth and not onto the surface When dry, buff to a high sheen Polishing