Housekeping Lesson

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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome!
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 references are

included to supplement the materials provided in this module.
Competency-based Learning Date Developed: Document No.

Material for April 10, 2017 Issued by:
HOUSEKEEPING NCII Page 1 of 47
Module Title: Developed by: Revision No.
Cleaning Public Areas, BUENA D. JARO
Facilities and Equipment
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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.

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TABLE OF CONTENTS
Cover Page
HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS 1
LIST OF COMPETENCIES 3
TABLE OF CONTENTS 4
MODULE CONTENT
LEARNING OUTCOME #1 Select and set up equipment and
materials
Learning Experiences
Information Sheet 5.1-1- Common equipment and cleaning

chemical and agents and their usage
Self check 5.1-1
Answer Key 5.1-1
INFORMATION SHEET 5.1-2
Self check 5.1-2
Answer Key 5.1-2
Self check 5.1-3
Answer Key 5.1-3

Job Sheet 5.2-3 Apply Glass Surface Cleaning
Self check 5.2-4
Answer Key 5.2-4
INFORMATION SHEET 5.2-5 Pressure Washing Techniques
Self check 5.2-5
Answer Key 5.2-5
INFORMATION SHEET 5.2-6 Apply High Level Cleaning Techniques
Self check 5.2-6
Answer Key 5.2-6

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GLOSSARY
RECOMMENDED READING
QUALIFICATION TITLE
COMPETENCY BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1 Provide housekeeping Providing

services to guests housekeeping services
TTRS 123111
to guests

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2 Clean and prepare Cleaning and

rooms for incoming preparing rooms for
TTRS 123112
guests incoming guests
3 Provide valet/butler Providing valet/butler

service service
TTRS 123113
4 Laundry linen and Laundering linen and

guests clothes guests clothes
TTRS 123114
5 Clean public areas, Cleaning public

facilities and areas, facilities and
TTRS 123115
equipment equipment
6 Deal with/handle Dealing with/handle TTRS 123122

intoxicated guests intoxicated guests
MODULE CONTENT
Qualification Title: Housekeeping NC II
Unit of Competency: Clean Public Areas, Facilities & Equipment
Module Title: Cleaning Public Areas, Facilities & Equipment
Module Descriptor:
This unit of competency deals with the knowledge and skills required 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
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equipment and chemicals.
Nominal Duration: 80 hours

Learning Outcome:
Upon completion of this module, you must be able to:
LO1. Select and set up equipment and materials

LO2. Apply cleaning technique
LO3. Clean dry and wet areas
LO4. Maintain and store cleaning equipment and chemicals
Assessment Criteria:
1. Equipment are selected according to type of cleaning to be done
2. All equipment are 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 manufacturer’s and relevant
occupational health and safety requirements
4. Protective clothing are selected and used when necessary
5. Furniture, fixtures, ceilings and walling materials used are
assessed
LEARNING OUTCOME NO. 1 Select and Set-up Equipment and Materials

CONTENTS:
 Common equipment and cleaning chemicals and agents and their usage
 Checking safety and working conditions of cleaning equipment in
accordance with manufacturer’s instruction and establishment
operating standards.
 Types of chemicals and cleaning agents: their use and preparation in
accordance to OHS Occupational health and safety requirements
 Occupational health and safety requirements
 Common protective clothing and materials and their appropriate use.
ASSESSMENT CRITERIA:

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1. Equipment are selected according to type of cleaning to be done

2. All equipment are 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 manufacturer’s and relevant
occupational health and safety requirements
4. Protective clothing are selected and used when necessary
CONDITIONS:
The students/trainees must be provided with the following:
 Waterproof clothing and footwear

 Mops, brooms, brushed
 Overalls
 Pans
 Garbage receptacles
 Vacuum cleaners
 Polishers/scrubbers
 Cleaning agents and chemicals
 Goggles and masks
 Dusters
 Dust pans
 Garbage bags
 Buckets
 Headwear
ASSESSMENT METHODS:
 Demonstration
 Interviews/ questioning
 Observation
 Written examination (optional)
LEARNING EXPERIENCES
Learning Outcome No. 1: Select and Set-Up Equipment and Materials
Learning Activities Special Instructions

Read Information Sheet 5.1-1 on After reading the topic answer Self-
Cleaning Public Areas, Facilities and Check 5.1-1
Equipment
Answer Self-Check 5.1-1 Check your answers using ANSWER
Compare answers with Answer Key KEY. If you got 100% correct answer
5.1-1 in this Self-check, you can now move
to the next Information Sheet. If not,
review the Information Sheet and go
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over the Self-check again.
Fabric Upholstery Cleaning Check 5.1-2
Techniques
Answer Self Check 5.1-1 Check your answers using ANSWER

KEY. If you got 100% correct answer
Compare answers with Answer Key in this Self-check, you can now move
5.1-2 to the next Information Sheet. If not,
Read Information Sheet5.1-2
Chemicals and cleaning agents; After reading the topic answer Self-
use and preparation in
accordance to OHS requirements Check 5.1-3

Check 5.1-4

Compare answers with Answer Key KEY. If you got 100% correct answer
5.1-3 in this Self-check, you can now move
to the next Information Sheet. If not,
Pressure Washing Techniques Check 5.1-5


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High Level Cleaning Techniques Check 5.1-6

After doing all the activities of this LO, you are now ready to proceed
to the next Learning Outcome.
INFORMATION SHEET No. 5.1-1
Learning Objectives:
After reading this Information Sheet, you should be able to discuss

common equipment and cleaning chemicals and agents and their usage.
Introduction
One of the basic requirements that a customer of a hospitality business

has is that an organization is clean and tidy. Whilst it is essential that a

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premise looks clean, tidy and aesthetically pleasing, it is more important that it
is actually free from dangers that can pose a hygiene or safety risk.
It is expected that the level and detail of cleanliness not only matches but
exceeds that found in a normal household. It doesn’t matter what products are
supplied or how great services are, if a venue if not hygienically clean,
customers will not come. Understandably most people consider their health a
primary concern.
This manual will explore in detail the common equipment, chemicals and
cleaning agent used in cleaning public areas, facilities and equipment.
Equipment
Equipment is defined as the items within the public area that are used by
customers or staff. Examples of equipment that can be used by staff include:
 Buffet areas
 Kitchen equipment
Examples of leisure equipment used by customers include:

 Games – board games, ping pong tables
 Sporting goods – golf clubs
 Gym equipment – water tanks, weights and machines
 Pool equipment – inflatable equipment and balls
 Leisure machine – jet skis, boats
 Playground equipment
Types of cleaning equipment
The type of cleaning equipment found in business will vary. Essentially, the
surface to be cleaned and the nature of the cleaning to be done will determine
what is to be used.
A. Manual Cleaning Equipment
Equipment commonly used to clean public areas, facilities and equipment that
needs to be correctly selected and prepared before it is used may include:
1. 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
Material for April 10, 2017 Issued by: Page 10 of
HOUSEKEEPING NCII
Module Title: Developed by: Revision No. 47
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 Washing mops – to wash floor surfaces or apply sealant to floors that

have been stripped and need to be resealed.
Ensure that the mop head looks presentable as guests will be able to see
this and may infer a lack of cleanliness on other or all cleaning from seeing a
dirty mop head. Also ensure it has been sanitized to kill bacteria.
2. Brooms and brushes
Brooms and brushes can be made from a variety of materials, ranging from
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. This should be sufficient in
number as dictated by the establishment, clean and sufficiently bristled.
The most common type of brooms and brushes are:

 Carpet brush
 Toilet brush
 Ceiling brush
 Soft broom
 Scrubbing brush
 Sink brush
 Silk brush
 Wall brush
 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
3. 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
a material and some are disposable/paper based.

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4. 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. Mops 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
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.
5. 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 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.
6. Protective gloves
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.

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7. 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.
8. Dust pan
A dust pan is vital to collect dirt,

dust and rubbish.
9. Duster
These are used for dusting furniture,

fixtures and fittings
10. Squeegees
Have a rubber blade on the end of a handle and

are used for pushing water towards a floor drain or for
cleaning windows.
11. Trash bags/underliner
Used to underline garbage containers, so that wet garbage does not

penetrate into the corners or surface; a situation that causes odor and
proliferation of bacteria.
12. Spray bottles
Competency-based Learning Date Developed: Document No. Page 13 of

Material for April 10, 2017 Issued by: 47
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Spray bottles are used to hold cleaning chemicals. They should be

correctly labeled with a waterproof label and the spray nozzle. It should always
be in good working order. They should be made of a translucent material for
visibility.
13. Janitorial trolley
It is a trolley that stores cleaning

supplies such as detergents,
spray bottles, dustbin, mop, and dusting
cloths, all in a compact manner. It can be
moved around easily. It fulfills the challenge of
modern day housekeeping in hotels
14. Chambermaid’s Trolley/

Housekeeping Trolley
This trolley is large enough to keep all

the guest room and guest bathroom supplies
in an organized manner. It makes the
housekeeping staff to move it around and
carry large number of items in one go while
keeping and cleaning the guest rooms.
B. Electrically Powered Equipment
The majority of businesses use either industrial or commercial cleaning

equipment, but the use of domestic items is also common. Generally,
commercial or industrial equipment is better because it is:
 Sturdier
 Larger capacity
 Fitted with larger electric motors
Competency-based Learning Date Developed: Document No. Page 14 of

Material for April 10, 2017 Issued by: 47
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1. Vacuum cleaners
Equipment used 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 dual purpose and 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.
They are used by pushing backwards and forwards over the carpet.
“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”.
2. Carpet shampoo machines
Carpet shampoo machines can also come in a

variety of shapes, sizes and styles. 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.
3. Polishers
Known as “burnishers”, these machines are used to

push 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: there these exist,
filters need to be changed as recommended by the
manufacturer, or as readings from equipment gauges
dictate.

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4. 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 elevators.
One main use of scrubbing machine is where

hard floor surfaces need to be stripped and then re-
sealed. Different pads which are normally color-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.
5. 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:

 Scrub
 Polish
 Strip
 Shampoo
SELF CHECK 5.1-1
DIRECTION: Provide the correct answer to the following. Write your answer
in a separate sheet of paper.
1. Items within the public area that are used by customers or staff.
2. Equipment used to suck up dust and dirt off floor surfaces and drapes.
3. Used to hold water and cleaning agent.
4. These are safety signs used when public area is being cleaned.
5. It has rubber blade on the end of a handle and are used for pushing
water towards a floor drain or for cleaning windows.

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Answer Key for Self-Check No.5.1-1
1. Equipment
2. Vacuum cleaners
3. Bucket
4. Warning signs
5. squeegees

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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:

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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
 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.
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

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 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 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
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 manufacturer’s instructions.
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:

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 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.
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
Polish can come as a paste, liquid or cream form. It protect 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
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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 vary 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 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 addressed 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
 Toilets
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 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 cleaning function.

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Self-Check No.5.1-2
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
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Answer Key for Self-Check No.5.1-2
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
26
INFORMATION SHEET No. 5.1-3
After reading this information sheet, you should be able to check the
safety and working conditions of cleaning equipment in accordance with
manufacturer’s instruction and establishment operating standards.
Introduction:
Before using any item of cleaning equipment, it must be a standard

practice to check it to make sure the item is safe to use, and is in clean
condition. Manufacturer’s instructions will explain the safety needs regarding
individual items such as electrically operated and battery-powered machines
but many basic checks apply across all items.
Importance of checks
 To avoid mixing chemicals from equipment to equipment. This may

damage not only equipment but the surfaces that the chemicals are
being applied to.
 To avoid transferring dirt or grime from one surface to another. It is a
standard requirement that all cleaning items must themselves be
cleaned.
 To stop transportation of bacteria from one surface to another. The
cleaning items, including mops, used in food areas will not only need to
be washed but will also need to be sanitized as well.
 To avoid accident and injury arising from the use of equipment that is
not in safe working order.
What do I need to check?
The checks will depend on the item being checked. Safety and
cleanliness are prime considerations but you also need to make sure the item
itself is ready and able to do the job you expect it to do.
The following is indicative of what you need to check:

 Equipment does not have any jagged parts. Edges that can cause injury
 Damage to equipment does not affected its operational safety
 Check and clean the exterior of cleaning equipment to enhance
presentation and project a positive image for the company when seen by
patrons. Cleaning equipment must be clean itself.
 Ensure mop head looks presentable – customers will be able to see these
if you are working in public areas and may infer a lack of cleanliness in
other parts of the establishment
 Buckets should be free of leaks, not smelly and have secure handles
HOUSEKEEPING NCII
27
 Check and clear around the rollers on mop buckets to avoid the build-
up of debris and fibers from the mop
 Items to be used need to be sufficient in number – you need to have
enough cleaning cloths, disposable gloves etc to get the job done
Items must be appropriate for task – many instances of damage or injury have
resulted from trying to complete a cleaning job without the right tools
 Make sure all necessary attachments for vacuum cleaners, polishers and
other equipment are taken with you before leaving the cleaning store to
enable you to complete the intended task. This saves time and effort
 All electrically-powered and battery-powered items must be used
 Strictly in accordance with manufacturer’s instructions. If you don’t
know how to use an item either read the instructions or ask an
experienced staff member to show you what to do
 A standard check with any piece of electrical equipment is to ensure the
electrical cord is safe to use – not frayed or broken and with no wires
exposed
 Make sure any battery-operated equipment is adequately charged before
using it. Low battery power can adversely affect cleaning performance
and causes time loss when the job has to be interrupted to remedy the
situation.
Use equipment correctly and safely
All cleaning equipment should be used correctly, and only for the
purpose for which it was intended.
Use of equipment must be in accordance with the manufacturer’s
instructions at all times: this means that you must access the instructions for
each item, and take time to read the manual.
Where you are unsure about the use and operation of equipment,
contact your supervisor or the equipment supplier for advice.
There are some key points to remember when using equipment of any
type or style. They are as follows:
 Don’t use an ordinary vacuum cleaner to soak or clear away liquid –

you must use one that is classified as a wet vacuum cleaner
 As soon as fault has been identified it must be reported – not only is
this a genuine safe concern, but it may also impact on the
effectiveness of the item and render it less than totally efficient
 The right equipment should only be used on the surface it was
designed to clean, in accordance with the manufacturer’s
instructions – avoid trying to ‘make do’ with what you’ve got: if you

HOUSEKEEPING NCII
28
need a special item to clean a certain item/area then you should

obtain what is needed and not ‘force’ what you have got to do the job.
 Follow manufacturer’s instructions.
Where you are unsure about how to use any item, ask your supervisor.

HOUSEKEEPING NCII
29
Self-Check No.5.1-3
1. What are the importances of checking the equipment prior to use?

2. Key points to remember when using equipment of any type

HOUSEKEEPING NCII
30
Answer Key 5.1-3
1. Importance of checking the equipment prior to use

 To avoid mixing chemicals from equipment to equipment
 To avoid transferring dirt or grime from one surface to another
 To stop transportation of bacteria form one surface to another
 To avoid accident and injury from the use of equipment that is not
in order
2. Key points to remember when using equipment of any type

 Don’t use an ordinary vacuum cleaner to soak or clear away liquid
– you must use one that is classified as a wet vacuum cleaner
 As soon as fault has been identified it must be reported – not only
is this a genuine concern, but it may also impact on the
effectiveness of the item and render it less than totally efficient
 The right equipment should only be used on the surface it was
designed to clean in accordance with the manufacturer’s
instructions

HOUSEKEEPING NCII
31
JOB SHEET No. 5.1-1
To be able to identify tools, materials,

Performance Objective: equipment, cleaning agents and chemicals
to be use in different type of surfaces
Bucket, mop, protective gloves, warning

Supplies and Materials:
sign, dust pan, squeegees, spray bottle
Water, soap, polishes, detergents, abrasives,

Cleaning Agents/Chemicals:
disinfectants, deodorizers
Vacuum cleaner, floor polisher,

Equipment:
housekeeping trolley/janitorial cart
1. Get all the needed tools, cleaning agents

and equipments.
2. Arrange the materials according to tools,
cleaning chemicals & equipment.
Steps and Procedure:
3. Familiarize yourself with the names and
uses of the items.
4. You should be able to identify the items
and their uses.
Assessment Method: Performance Criteria Checklist

HOUSEKEEPING NCII
32
PERFORMANCE CRITERIA CHECKLIST
Did you . . . . YES NO

1. Get all the needed tools, cleaning agents and equipment?
2. Arrange the materials according to tools, cleaning
chemicals & equipment?
3. Familiarize with the names and uses of the items?
4. Able to identify the items and their uses?
Trainee’s Signature: _____________________________ Date: ________________
Trainer’s Signature: _____________________________ Date: ________________
INFORMATION SHEET NO. 5.1-4

HOUSEKEEPING NCII
33
After reading this information sheet, you should be able to identify the
Occupational health and safety practices related to cleaning public areas,
facilities and equipment.
Introduction
Understanding safety procedures in a workplace to avoid accident that

may lead to loss of income or may even lead to loss of life. Health and safety
deals with identifying hazards, evaluating hazards and maintaining
occupational health and safety awareness.
Employer responsibilities
 Providing safety training and clear safety rules

 Encouraging a Workplace OHS Committee – to identify areas in the
workplace where changes should be made so as to create a safer working
environment: this may include upgrading equipment, equipment training
and safety matters
 Maintaining an injury register – so that accidents are logged for
insurance and monitoring purposes
 Adhering to all workplace agreements that include reference to OHS
matters, issues, protection, training, qualified personnel, etc.
 Providing information and written instructions in all appropriate
languages – where there are workers from non-English speaking
backgrounds, it is not acceptable to only provide advice, information,
direction, etc. in the English language. This information must also
provided in a language that can be understood by the workers
 Providing all necessary PPE to perform the required work
 Maintaining a safe workplace for their employees and monitoring health
and safety issues – including checking and servicing of equipment and
machinery which must be maintained and must conform to relevant
safety standards
 First aid must be provided to all employees when and where necessary –
this covers employees when they are coming to and from work, provided
the accident is not self-inflicted or of a malicious or willful nature
Employee responsibilities
 Working in a way that ensures personal safety, and the safety of others
including colleagues and customers – avoid engaging in activities that
can compromise or jeopardize the safety of others including playing
around in the workplace
HOUSEKEEPING NCII
34
 Using safety equipment safety strictly in accordance with the

manufacturer’s instructions – which means avoiding taking short-cuts
and avoiding the belief that you have found a better way to do things
 Using all personal protective equipment and clothing when and where
required and in a a correct manner – this means using items such as
goggles, masks, gloves, guards every time they are required, no
exceptions
 Following all occupational health and safety regulations in-line with
establishment’s requirements. A fundamental for doing this is to know
what these requirements are: if you don’t know or aren’t told. Ask!
 Reporting accidents, injuries or illness to the appropriate person – so
that help can be provided where needed or appropriate action taken to
prevent a repeat event occurring, minimize damage, loss or injury
 Reporting any equipment in need of repair
 Adhering to all worker’s compensation laws and regulations – which may
include:
- Complying with reporting requirements in relation to the accident
- Participating in return To Work programs so that rehabilitation
can take place and a speedy return to the workforce can occur
- Not interfering or getting in the way of a person who is trying to
assist another in need.
Safe manual handling practices
 Lifting – of equipment, chemical containers, cartons etc.

 Carrying – items from storage areas to cleaning trolleys, moving items to
work areas
 Pulling – boxes and cartons forward in storage areas, moving cleaning
equipment
 Pushing – trolleys and cleaning equipment
Key points to remember when engaged in manual handling activities

 Get a risk assessment done on any job you believed poses a threat or
hazard
- Involve your Health and Safety representatives and Committee
(where applicable)
 Push cleaning trolleys and cleaning equipment; don’t pull it. It is
important for you to see where you are going
 Always stock items in their designated place in the trolley – it is best to
position heavy items on the bottom to prevent the trolley from
overturning. If you are not sure where things go – Ask!
 Never lift anything on your own that weighs over 16kg – this is a
recommendation from OHS authorities. There are no maximum weight
restriction as to the current approach to workplace safety is to assess
every lifting need on an individual basis and use the most appropriate
HOUSEKEEPING NCII
35
technique depending on the type of load, how far it is to be moved, the

size of the load etc. chemicals can be delivered in drums of 25 liters and
20 kg.
 Be prepared to ask for help when needed – this may be a request for help
such as to do a ‘team lift’ or a request for information. You must also be
prepared to provide help when required.
Environmental issues
As businesses seek to reduce their pollution levels, carbon footprints and

overall energy usage, there has been growing concern about the use of
chemicals.
Businesses that are looking to live up to a claimed ‘green and caring’

image will currently look to the following in relation to environmental concern
about the use of chemicals:
 Monitoring the green chemical movement
 Advising chemical suppliers they are seeking for environmentally-friendly
chemicals – and will buy them if they are developed
 Training staff in the correct usage of chemicals – so that chemical usage
is minimized consistent with achieving the desired workplace outcomes
and standard: a primary aim here is training staff to use only the right
amounted chemicals, measuring quantities rather than guessing at
them, mixing only the amount needed to complete a job rather than
mixing ‘too much’ and wasting it
 Securing the chemical store to prevent unauthorized use of the
chemicals
 Disposing of chemicals in environmentally sensitive ways that align with
legal requirements
State and local laws address the environmentally friendly and safe
disposal of chemicals by requiring them to be:
 Taken to designated collection sites
 Collected by especially licensed collection businesses
Chemicals should only be poured down drains that are fitted to chemical
traps – never assume a drain leads to a chemical trap.
Where you are unsure about the requirements for disposal of chemicals,
contact your local council for relevant local requirements. They will give you
advice as to how to comply with current relevant legislation.
Chemicals must not be poured down storm water drains in order to

prevent pollution of the environment and avoid the risk of fines and adverse
attention.

HOUSEKEEPING NCII
36
SELF CHECK 5.1-4

HOUSEKEEPING NCII
37
1. What are the duties and responsibilities of employers and employees in

implementing occupational health and safety practices?
ANSWER KEY 5.1-4
1. Employer responsibilities

HOUSEKEEPING NCII
38
 Providing safety training and clear safety rules

 Encouraging a Workplace OHS Committee – to identify areas in the
workplace where changes should be made so as to create a safer
working environment
 Maintaining an injury register – so that accidents are logged for
insurance and monitoring purposes
 Adhering to all workplace agreements that include reference to OHS
matters, issues, protection, training, qualified personnel, etc.
 Providing information and written instruction in all appropriate
languages providing all necessary PPE to perform the required work
 Maintain a safe workplace for their employees where and when
necessary
2. Employee responsibilities
 Working in a way that ensures personal safety, and the safety of others
including colleagues and customers
 Using safety equipment strictly in accordance with the manufacturer’s
instructions.
 Using all personal protective equipment and clothing when and where
required and in a correct manner
 Following all occupational health and safety regulations in line with
establishment requirements
 Reporting accidents, injuries or illness to the appropriate person
 Reporting any equipment in need of repair
 Adhering to all worker’s compensation laws and regulations
Learning objectives:
HOUSEKEEPING NCII
39
After reading this information sheet, you should be able to identify the
different PPE needed in the workplace and discuss their use.
Introduction
Protective clothing and equipment is rarely acceptable as the toal

response to a risk/hazard. The industry sometimes uses a term to describe the
safety equipment that is available to staff. The term ‘PPE’ 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.
Use of PPE
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.
Staffs are under an obligation to wear and use this equipment and
clothing when required and as instructed.
PPE may include:

 Overalls, jackets and aprons (material aprons and PVC aprons)
 Thick rubber gloves, PVC gloves, gauntlets
 Cotton gloves inserts
 Breathing apparatus
 Waterproof clothing and footwear/rubber boots
 Eye protection, safety glasses
 Enclosed shoes and steel caps boots
 Safety hats/hard hats, headwear and helmets
 Goggles and face masks
 Uniform to 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.
TYPES OF WHEN TO WEAR COMMENTS
PROTECTIVE
CLOTHING
Uniform Your uniform will The uniform also
HOUSEKEEPING NCII
40
have been represents the

At all times designed for the image of the
job you have to company. Always
perform wear it with pride
and make sure it
is clean and in
good repair
Closed in Closed shoes will A slip resistant
shoes with protecdt your feet sole also assist to
slip resistant At all times should you prevent slipping
sole accidentally drop on wet surfaces
something on when cleaning
your feet
gloves Handling There are many
chemicals different style of Always wear the
Cleaning gloves for different correct size
toilets and cleaning
bathrooms purposes. They
areas should be
Heavy duty replaced regularly
cleaning when damaged or
for hygiene
purposes
Rubber boots Carpet Apart from Always wear the
Cleaning keeping the feet correct sizeb
High pressure dry, they will act
washing as a conductor of
electricity if
necessary when
cleaning with
large amount of
water.
goggles When decanting
Chemicals
High pressure Ensure they are and well fitting
washing
If cleaning in very
dusty spaces
Face masks When Ensure there is a Will prevent

(disposable style) decanting good supply inhalation of
chemicals chemical fumes
Full face mask When using
HOUSEKEEPING NCII
41
floor stripper Ensure the fit To prevent

chemicals or is correct and face splashes to eyes
oven cleaning mask shield is not and skin that will
scratched burn
Waterproof suit High pressure washing To prevent chills
Sunglasses If cleaning outdoor areas when To prevent eye
sunny of very hot soreness
Hats If cleaning inside cool rooms To prevent
sunburn
Thermal coat If cleaning inside cool rooms
Cleaning and maintaining PPE
All equipment and PPE must be cleaned before being stored. This is to be
enable it to be ready for immediate use and to reduce the chance of being
affected by chemicals, etc. note that personal handwahing is a significant part
of maintaining and cleaning any PPE. Protective gloves should be worn when
cleaning and maintaining PPE.
Manufacturer’s instructions must be followed when cleaning and

maintaining any PPE. There is relatively little that individuals can do in
relation to repairing PPE. It is usually the case of returning items to suppliers
for service, or throwing them out and buying a new one.
Safety-checking equipment and PPE
ALL ppe must be safety-checked prior to storage. Appropriate requests

for maintenance and replacement must be made at this stage if problems are
identified.
Standard PPE checks include:
 Checking for rips and tears to gloves and aprons

 Checking for holes and leaks in the safety shoes
 Verifying integrity of safety glasses
 Replacing the filters in respirators
SELF CHECK 5.1-5
separate sheet of paper:

HOUSEKEEPING NCII
42
1. What are the different PPE and workplace and their uses?
ANSWER KEY 5.1-5
1. Uniforms – designed for the jobs you have to perform

2. Closed shoes with slip resistant sole – protect your feet should you
accidentally drop something on your feet

HOUSEKEEPING NCII
43
3. Gloves – protects your hands when handling chemicals; cleaning toilets

and bathroom areas and heavy duty cleaning
4. Rubber boots – keeps your feet dry, acts as a conductor of electricity if
necessary when cleaning with large amount of water.
5. Goggles – protects eyes and face when decanting chemicals; high
pressure washing and when cleaning in a very dusty space
6. Face masks – prevent inhalation of chemical fumes
7. Full face masks – prevent splashes to eyes and skin that will burn
8. Waterproof suit – prevent soak when doing high pressure washing
9. Jackets and jumpers – prevent chills if cleaning outdoor areas when
cold
10. Sunglasses – prevent eye soreness
11. Hats – prevent eye soreness
12. Thermal coat – keeps the body warm if cleaning inside cool rooms
References:
Load Housekeeping Trolley with Supplies for Service
Learning objective:
After reading this information sheet, you should be able to know how to
load and operate trolley safely.

HOUSEKEEPING NCII
44
Introduction
This section will look at health and safety issues to be addressed when
loading housekeeping trolleys. Occupational health and safety is an on-going
concern in all properties, especially in the housekeeping area,
Manual handling activities are the main cause of injuries in the

workplace and the housekeeping department traditionally gives rise to the
majority of OHS injuries.
What is manual handling?
Manual handling activities include:

 Lifting – of stock, cartons and boxes
 Carrying – items from storage areas to trolleys, moving stock from place
to place
 Pulling – boxes and cartons forward in storage areas
 Pushing trolleys
Loading trolleys
 Empty the trolley.

 Check rapidly for any broken
parts.
 Clean it by dusting and wiping any
stains.
 Place the items according to
their weight: heaviest items at the
bottom and lighter items at the top
section of the trolley.
 Put the guestroom amenities on the top shelves
 Folded towels should be placed on the 1st shelf and folded linen in the 2nd
shelf of the cart
 Put the cleaning chemicals and tools in a separate bucket or caddy.
Label all the chemical sprayers to avoid mixing with other chemicals.
 Close the lids of cleaner bottles and liquid cans tightly.
 Cleaning tools like dust pan and soft broom are to be placed on the side
of the room boy’s cart (under the trash bag)
 Clean the soiled linen canvass and put it on the other side of the cart.
Garbage bag should also be placed on either side of the cart.
 Record the numbers and types of the items loaded in the trolley for the
rooms.
 Collect the room keys.
 Take the trolley to the assigned duty floor.
HOUSEKEEPING NCII
45
 Park it outside the room such that the linen side faces outside
and the room entrance is blocked.
 Bring personal drink container
 Clean the trolley and store in the designated storage room.
Ideally, housekeeping trolley should contain the following:
A. Bedding
Clean linen including a range of pillowcases and various sized sheets;
quantities vary depending on the make-up of the room
 Pillows
 Pillow protectors (pillow case)
 Blankets
 Doonas, duvets or bedspreads
 Mattress protectors
 Electric blankets
 Bath towels
 Hand towels
 Face towels
 Bath mats
 Bathrobes for VIP’s in pantry
B. Guest supplies/amenities:
 Toiletries
 Paper products
 Promotional and informational materials
 Give-away
 Bags
 Replacement items
C. Cleaning tools and equipment
 Toilet and cleaning bucket/caddy
 Supply of cleaning rugs
 Toilet bowl brush
 Scouring pad
 Toilet bowl cleaner/sanitizer
 Mops
 Protective gloves
 Cloths
 Warning signs
 Dust pan
D. Cleaning agents and chemicals
Depending on what is in each room you may be required to have:
 Polishes
 Detergents
 Glass cleaner
HOUSEKEEPING NCII
46
 Multi-purpose cleaner
 Oven cleaner
 Stainless steel cleaners
 Leather cleaners
 Porcelain and ceramic cleaners
 Toilet and urinal cleaners
 Dishwashing detergents
 Sanitizers
 Disinfectants
 Deodorizers and air sprays
 Pest control sprays and similar
SOP’s for Cleaning the Guest Room
The SOP for cleaning the guest room is given below. Once the staff enters
the room and starts the housekeeping work, he must:
 Do not use guest room linen as a door stopper or for cleaning and
dusting the room.
 Keep the guest room door open while working.
 Open the curtains and patio door.
 Assemble the furniture and place appropriately.
 Keep the vacuum cleaner and other cleaning apparatus in the room.
 Check the type of bed.
 Take the bed linen of appropriate size and place it on the nearest chair.
 Remove previous bedspread and place on the chair.
 Inspect the bed and pillows for their condition as well as for any lost-
and-found.
 In case of checkout room, deposit the left guest items to the floor
supervisor. If the room is still occupied by the guest, place the item such
that it is safe as well as visible to the guest.
 Put soiled sheets and pillow covers in the soiled linen cart of the trolley.
 Empty ashtrays and rubbish from the guest room and bathroom
dustbins into the trash cart of the trolley.
 Pick up used glasses, mugs, ashtray, trays, and place them on bathroom
platform.
 Spray the bathtub, basin, glasses, mugs, and trays with cleaning liquid.
Let them soak the chemicals from the liquid.
 Make the bed.
 Start dusting from an extreme inside corner of the room and work
outwards.
 Clean wipe TV.
 Straighten the guest items.
 Sweep the room and patio floor.
 Mop the room and patio floor.
HOUSEKEEPING NCII
47
 Clean the glasses, mugs, and tray.

 Sanitize glasses, mugs, telephone device, and TV remote.
 Inspect the condition of bathroom slippers and bathrobe. Replace if
soiled.
 Close the patio door.
 Close all the curtains
 Clean the entrance door.
 Close and lock the room door.
 Report any damage spotted to the supervisor
SOP’s for Cleaning the Guest Bath Room
The SOP for cleaning the guest bathroom is given below.

 Open bathroom ventilation.
 Sweep the bathroom floor.
 Scrub and finish the platform, bathtub, and basin.
 Scrub and finish the toilet bowl, rim, ring, and hinge.
 Wipe the mirror.
 Clean bathroom walls using wet mop or sponge.
 Replace amenities such as toilet roll, toilet block, shampoo,
conditioners, and moisturizers.
 Replace bathroom mat.
 Wipe down shower curtain working from top to bottom with a dry cloth.
 Replace bath towels and hand towels.
 Replace the dustbin liner.
 Close the bathroom ventilation.
 Clean the bathroom door.
 Keep the bathroom door open after cleaning.
 Check bathroom doormat. Replace if required.
 Report any damage spotted to the supervisor.

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1

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL

Welcome to the module in Cleaning Public Areas, Facilities &

The unit of competency “Clean Public Areas, Facilities & Equipment”

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

RECOGNITION OF PRIOR LEARNING (RPL)

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

Read information sheets and complete self-checks. Suggested references are

Competency-based Learning Date Developed: Document No.

Competency-based Learning Date Developed: Document No.

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIALS 1

Information Sheet 5.1-1- Common equipment and cleaning

Answer Key 5.1-1

INFORMATION SHEET 5.1-2

Self check 5.1-2

Answer Key 5.1-2

INFORMATION SHEET 5.1-3

Self check 5.1-3

Answer Key 5.1-3

INFORMATION SHEET 5.1-4

Self check 5.2-4

Answer Key 5.2-4

INFORMATION SHEET 5.2-5 Pressure Washing Techniques

Self check 5.2-5

Answer Key 5.2-5

INFORMATION SHEET 5.2-6 Apply High Level Cleaning Techniques

Self check 5.2-6

Answer Key 5.2-6

Competency-based Learning Date Developed: Document No.

No. Unit of Competency Module Title Code

1 Provide housekeeping Providing

Competency-based Learning Date Developed: Document No.

2 Clean and prepare Cleaning and

3 Provide valet/butler Providing valet/butler

4 Laundry linen and Laundering linen and

5 Clean public areas, Cleaning public

6 Deal with/handle Dealing with/handle TTRS 123122

Qualification Title: Housekeeping NC II

Unit of Competency: Clean Public Areas, Facilities & Equipment

Module Title: Cleaning Public Areas, Facilities & Equipment

equipment and chemicals.

Nominal Duration: 80 hours

Upon completion of this module, you must be able to:

LO1. Select and set up equipment and materials

LEARNING OUTCOME NO. 1 Select and Set-up Equipment and Materials

Competency-based Learning Date Developed: Document No.

1. Equipment are selected according to type of cleaning to be done

The students/trainees must be provided with the following:

 Waterproof clothing and footwear

Learning Outcome No. 1: Select and Set-Up Equipment and Materials

Learning Activities Special Instructions

over the Self-check again.

Answer Self Check 5.1-1 Check your answers using ANSWER

Answer Self Check 5.1-2 Check your answers using ANSWER

Answer Self Check 5.1-3 Check your answers using ANSWER

Answer Self Check 5.1-4 Check your answers using ANSWER

Competency-based Learning Date Developed: Document No.

Answer Self Check 5.1-5 Check your answers using ANSWER

INFORMATION SHEET No. 5.1-1

After reading this Information Sheet, you should be able to discuss

One of the basic requirements that a customer of a hospitality business

Competency-based Learning Date Developed: Document No.

Examples of leisure equipment used by customers include:

Types of cleaning equipment