Cleaning Manual
All staff are recommended to read and follow the guidance in this Manual
in conjunction with the National Specifications for Cleanliness, Trust
Cleaning Policy and all respective
c
leaning
s
chedules
,
to assist in meeting
the compliance criteria
for
cleanliness.
INDEX
1.
Training
2.
Cleaning Frequencies
3.
Expected Cleaning Outcomes
4.
Cleaning Responsibilities
5.
Cleaning Methods
-
General
6.
-
Floor Cleaning
7.
-
Kitchen Cleaning
8.
-
Washroom Cleaning
9.
-
Sanitary Cleaning
10.
-
Specialist Cleaning
11.
Outbreaks
12.
Infection Prevention and Control
13.
Health and Safety
14.
Quality Monitoring
15.
Templates and Reference Material
Technical Training Programme for Domestic Assist
ants
The overall objective of
a
training programme for
newly recruited
Domestic
Assistants is to ensure that staff
are fully conversant with the policies and
procedures of the
Trusts
Domestic Service.
Please note however, that the training programme desc
ribed below only covers the
technical element of a Domestic Assistants role and does not cover any other
training requirements as recommended in the Facilities Training Directory.
The programme
for the technical
training
of
newly recruited
Domestic Assist
ants
within Cumbria Partnership NHS Foundation Trust is
divided into
4
categories:
-
Local Induction
Basic Work Methods (A)
Basic Work Routines (B)
Refresher Training (C)
Training
must be
carried out by
an experienced
Domestic Supervisor
(
refer to the
Directory on accessing
a suitable trainer i
f no
S
upervisor is available on your
premise
)
and will commence on the first day of employment, lasting between 2
-
4
weeks
.
Local Induction
This is delivered on the first day of employment. An info
rmation pack is provided for
the new starter and a checklist is followed by the training supervisor and then signed
on completion.
Basic Work Methods/Routines (A) & (B)
The Domestic Supervisor will
deliver the technical training by
work
ing
with the new
m
ember of staff on a one to one basis.
The Domestic Supervisor
will
demonstrate each procedure to the Domestic Assistant;
the Domestic Assistant
will
then perform the procedure in the presence of the
Domestic Supervisor. When the Domestic Supervisor is sa
tisfied that the Domestic
Assistant is competent in carrying out the procedure, the training record
will be
completed
and
signed.
On
ce fully
complet
ed
, the training record
s
will be
countersigned by
either the Ward
Sister/Manager or Matron
and placed on th
e employees file.
Refresher Training (C)
It is recognised that ‘on the job’ training is a continuous process
,
necessitating a
constant review of methods/procedures and monitoring of the individual’s general
performance.
It is therefore built into the pr
ogramme that refresher training should be delivered
on an annual basis.
Cumbria Partnership NHS Foundation Trust
Domestic Induction Training Checklist
Employees Name
………………………………………………
Start Date
………………….......
Designation
………………………………………
Base
………………………..............……….…
Please indicate by a tick that information has been given:
Starter Form
-
details checked and signed, monthly pay direct into bank, pay dates
Working Hours
-
arrival and departure times
Rota
-
copy provided if necessary
St
affing Structure
Clarify uniform requirements
Breaks
-
times and venue, changing facility, locker facility, smoking
Keys
-
security
First Aid
Sickness/Absence Guidance
Health and Safety Guidance
-
Accident Reporting
Infection Control Guidance
-
COSHH, Cleaning Substances, Colour Coding of Equipment
Grievance Procedure
Quality Monitoring Procedure
-
standards of work required, cleaning manual
Training Procedure
-
Work Methods, Work Routines, Annual Requirements, Corporate
Policies/Procedures
Fire Regulations
-
separate checklist
Introduction to Colleagues/Workplace
Next of Kin/Contact in Event of Emergency:
Name:
………………………………………
………………………
………………………………………………
Address: ……………………………………………………………………………………………………………
Tel No. Home: …………………………… Tel No. Work: ……………………………………….
Signed
: ………………………………………
Signed
:
………………………
………………………
Member of Staff
Domestic
Supervisor responsible for Induction
Health and Safety Guidelines for Domestic Services
1.
Legislation
The Health and Safety at Work Act 1974 places a legal responsibility on everyone to
work in a way that is safe. Members of the public who enter a
workplace as
contractors, employees or visitors must not be exposed to any Health and Safety
risks during the course of their business.
The Act also states that all employees who are working within the organisation at all
times take reasonable care for th
emselves and others. Employees are responsible
for abiding by their organisation’s health and safety policies and procedure.
Everyone is responsible for Health and Safety whilst at work!
2.
Accidents
All potential hazards and accidents must be reported
immediately to a supervisor. If
necessary, seek medical advice/attention from Occupational Health, or the Accident
and Emergency Department.
A lilac accident form must be filled out for any incident/accident which has occurred,
no matter how small and in
significant it may seem.
Always contact the supervisor on duty, who will advise and assist.
3.
Personal Safety
Every employee must accept a degree of responsibility for his or her personal safety.
Failure to comply with policies and procedures may contr
ibute to negligence.
REMEMBER most accidents are caused by one person and happen to one person.
Always ensure to:
Take reasonable precautions in safeguarding the health, safety and welfare of
yourself and others who may be affected by your work. You
must co
-
operate
with your employer by working safely and efficiently.
Observe all Health and Safety rules and procedures as laid down by the
organisation and use all health and safety equipment provided.
Not intentionally or recklessly interfere with or
misuse anything provided in
the interest of health, safety, hygiene and welfare.
Report any fault equipment to your manager/supervisor immediately.
Alert management/supervisor to a potential hazard that you have noticed and
report all incidents that may
lead to injury, illness or damage.
Display warning signs when cleaning floors, ensuring all signs are visible.
Follow manufacturers’ instructions when using cleaning agents and
equipment.
Do not use cleaning equipment and materials unless training has b
een given.
General Health and Safety Rules
Follow specific rules that apply to your work areas.
Wear safety/protective equipment as specified for designated areas/tasks.
Report and wipe up any spillage. Always display a warning sign.
Walk when in the
building
-
do not run.
Use authorised access and exit routes.
Always stack items safely and place things where they belong.
Lift items correctly.
Disconnect electrical apparatus from the power supply before cleaning
machinery.
Check that all equipmen
t is safe before use and has an up to date PAT.
Report any defects to management/supervisor immediately.
Do not misuse equipment.
Keep all work areas as clean as possible, tidy up as you work.
Place rubbish in the appropriate colour
-
coded waste bags a
nd bins provided
and do not allow rubbish to accumulate.
Observe and use the recommended colour
-
coding systems.
A portable Appliance Test (PAT) is a requirement for an annual safety check on
all electrical appliances classed as portable or transportable,
for example, items
that have plugs fitted for mains operation.
4.
Manual Handling
Training is provided, demonstrating the correct method of lifting to prevent strains
and possibly more serious internal injuries.
Lifting:
Assess the risks and make
decision to act in the interest of Health and Safety.
Lift within your own capability. If necessary use two people for lifting heavy
loads.
Stand close to the object, keep feet apart ensuring footing is secure
-
keep
your balance.
Bend your knees, keep yo
ur back straight, get a good grip and keep weight
close to your body.
Lift gradually, straighten knees and stand up using leg muscles, avoid quick
and jerky movements.
Pushing and Pulling:
Get a firm grip of the object.
Keep your back as straight as poss
ible.
Brace your feet for maximum leg power.
Bend your knees
-
best distribution of body weight.
Carrying:
Keep load close to your body.
Avoid twisting and turning your body, change direction by moving your feet.
Do not change your grip whilst carrying
the object.
Face the spot on which the object is to rest when placed down.
5.
Protective Clothing
Suitable protective clothing must be provided and it is the responsibility of all staff to
wear this clothing whilst at work. All protective clothing must n
ot be worn outside of
the work premises or to travel to and from work.
-
Department provides a lilac dress for female staff or a lilac tunic is
available as an alternative only.
-
Department provides a
black polo shirt
for male staff.
-
Staff are expected to pr
ovide their own black trousers to go with the
tunic or polo shirt.
-
Disposable aprons are available.
-
Rubber gloves, colour
-
coded/disposable.
-
Cotton glove liners.
Failure to wear the correct clothing may result in;
-
Damage to personal clothing
-
Personal inj
ury
-
Spread of infection
-
Skin contact with cleaning agents
Staff are also encouraged to wear flat comfortable closed toe shoes;
-
To protect feet and for personal comfort.
-
The job requires a lot of standing/walking.
6.
Jewellery and Makeup
In the interest
of safety, hygiene and image of the organisation it is advisable not to
wear;
-
Long necklaces, beads, earrings, bracelets and rings could be a hazard
e.g. it may get caught in machinery or equipment.
-
Excessive or outrageous hair and make
-
up may present the
wrong
image.
7.
Personal Hygiene
Proper standards of personal hygiene are essential to prevent the potential risk
of cross infection to staff, patients, visitors and vice
-
versa. Daily bathing and
wearing clean clothes is essential.
Even healthy people
carry micro
-
organisms in the nose, throat, skin and bowels
some that can be responsible for food poisoning.
All staff must take every precaution to ensure that food is not contaminated by
micro
-
organisms.
All staff with communicable infections, for example
diarrhoea, and vomiting,
influenza, chicken pox, must report to the Occupational Health department.
8.
Food Hygiene
-
Food hygiene is much more than cleanliness, it involves all measures
necessary to ensure the safety and wholesomeness of food during
prep
aration, processing, manufacturing, packaging, storage,
distribution, handling and offering for sale or supply to the consumer.
-
High standards of personal hygiene must be achieved at all times by
those responsible for food and beverage preparation and serv
ice.
All food handlers should be trained
9.
Kitchen Hygiene
Poor hygiene standards in kitchens can lead to food poisoning and other cross
-
infection risks. Avoid these risks by:
Keeping all equipment and work surfaces hygienic and clean, using the
correct cleaning fluids and water temperatures.
To prevent any injuries whilst washing dishes, be aware that the sink may
contain harmful/sharp objects.
Clean as you go.
Store equipment in its appropriate storage area.
If in doubt ask a supervisor
10.
Clea
ning Equipment
There are two main potential hazards when operating machinery:
-
Machine operated by untrained staff
-
Machine is defected or faulty and in use.
For safety make sure:
Never operate a piece of machinery unless you have been thoroughly trained
to do so by a member of the Domestic management or supervisory staff.
Never operate faulty machinery with an out of date PAT label.
When using electrical equipment, a circuit breaker should be used if
appropriate.
Report any machine defects to your supervisor, who will arrange for that
piece of machinery to be removed and repaired. It is the responsibility of an
approved engineer to repair and maintain machinery. Untrained or
unauthorised staff
must not undertake
any form of repair
.
If in doubt ask a supervisor
Safety precautions
All machinery is a potential hazard if not used and maintained correctly.
Do not:
-
Leave unattended machines connected to the power supply, and switched on.
Leave unattended machine
s where they could be source of dangers to others.
Use without appropriate warning signs.
Allow excessive lengths of cable to trail across walk ways.
Attempt to remove parts of the machine whilst still connected to the power
supply and switched on. Always
switch off and unplug prior to dismantling.
11.
Domestic Equipment
Managers and other appropriate staff have a responsibility to:
Maintain equipment in good working order.
Ensure all equipment is kept clean and hygienic to eliminate the risk of
cross
infection.
Report all defects and allow repair/replacements to be carried out.
Always put equipment away clean as soon as you are finished with it.
Never leave it lying around where it could cause an accident.
If in doubt ask a supervisor
12.
Dangerous
Kitchen Equipment
All kitchen equipment is potentially dangerous and should always be handled
with care.
All kitchen equipment (electrical) should be inspected regularly by a qualified
person and should have an up to date PAT label.
Report all defects an
d allow repair/replacements to be carried out.
Do not attempt to clean hot plates/trolleys/ovens/grills whilst they are
switched on. Allow to cool first.
Protect hands whilst removing items from heated equipment.
When operating boilers keep hands well awa
y from water
-
jet to avoid
splashes.
Operate dishwashers in accordance with the manufacturers’ instructions and
never attempt to open whilst in operation.
If in doubt ask a supervisor
13.
Labelling of Cleaning Materials
All cleaning agents must be clearl
y labelled.
Suitability of product for specific areas.
Product dilution rates.
Company helplines.
Control of Substances Hazardous to Health (COSHH) Chemicals (Hazard
Information and Packaging for Supply) regulations 2002 (CHIP)
Be part of a colour coded
cleaning system
Infection Control Guidelines for Domestic Services
1.
Colour Coding
The aim of a colour coding system is to prevent cross contamination.
General Use
(wards,depts,offices &
clinical rooms etc)
Kitchens
(in wards or departments)
Washrooms
-
Disposable
(toilets, urinals and washroom floors)
Washrooms
(Wash
-
hand basins, baths, showers and all washroom surfaces)
REMEMBER:
-
Whatever colour you are supposed to use in an area the golden rule of cleaning
always applies:
-
Work from the highest area of the room to the lowest, outside surfaces to inside and
cleanest area to the dirtiest!!
2.
Protective Gloves
Gloves should be worn for all cleaning tasks, must be suitable and comply with the
colour coding system in operation. The use of gloves should not replace the need for
proper hand washing.
Staff must inform supervisory staff of any skin complaints they h
ave or suspect they
may have, so that appropriate action can be taken e.g. cotton liners supplied.
Staff uniform must never be worn outside the work environment.
3.
Disposable Plastic Aprons
Disposable plastic aprons must be worn during the cleaning o
f the following areas,
as they provide a waterproof barrier if contamination of clothing is likely to occur.
Kitchen
-
to be worn during meal times to protect the uniform and prevent
cross contamination.
Washroom/toilet areas
–
to be worn during the cl
eaning of these areas to
reduce cross infection/contamination.
4.
Safety Goggles and Masks
Safety goggles and masks/visors must be worn to protect the eyes, nose and mouth
during any procedure where there is a risk of fluid splashing into the face.
5.
A
ccidental Exposure to Blood or Bloody Substances
Inoculation injuries such as needle
-
stick, other sharp injuries, bites, scratches or
splashes to broken skin, require immediate action:
1.
Wash with soap and running water and encourage to bleed freely. Do n
ot
suck wound.
2.
Apply a waterproof dressing.
3.
Report the incident to your Manager/Supervisor and contact Occupational
Health or Accident and Emergency Department for further advice.
Intact skin exposure
-
wash immediately with hot soapy water.
Non intact
skin exposure
-
follow steps 1, 2 and 3 above as for inoculation
injury.
Mucous membrane exposure; Mouth
-
wash out with copious amounts of
water. Eyes
-
Irrigate immediately with water or sterile saline from an eye
station.
Both incidents should be repeat
ed in the same way as an inoculation injury.
6.
MRSA
Dirty hospitals are often linked in peoples’ minds to MRSA and other infections
associated with health care. MRSA is most often passed on by touch, which is why
hand hygiene and good cleaning still pla
y an important part in reducing the spread
of MRSA.
Points to remember:
You do not always know when someone is carrying MRSA, so standard infection
control precautions like hand washing should be used all the time.
If you do know someone is carrying MRS
A, you should take additional precautions to
reduce the chance of it being passed on:
Make sure that their room is kept clean
–
do not let dust build up. You do not
need to use anything different for routine cleaning.
Make sure that cleaning materials for
their room i.e. cloths etc, are used only in
that room
–
do not share.
Wear an apron and a pair of gloves when cleaning in that room, and take them
off and dispose of them in a yellow bag when you come out. Then wash your
hands, either with an antiseptic
soap like Hibiscrub or with soap and water
followed by disinfection with alcohol gel. All these will reduce the risk of
carrying the MRSA to somewhere else.
When the client is discharged, send all linen (including curtains) to be washed
as infected linen a
nd thoroughly clean everything that is left with detergent and
water. Finish off by wiping all horizontal surfaces (including the bed frame and
mattress) with a 1,000ppm solution of hypochlorite.
See the Infection Control Manual for more information.
7.
Spillages
It is possible that, on occasion, a blood spillage may be so large that normal
guidelines for dealing with blood spillages using hypochlorite granules (Spill
-
paks)
are not appropriate. Such an instance could include deliberate self harm by a pat
ient
or member of the public on hospital premises resulting in a large amount of blood
spread over a wide area. In this situation these guidelines would come into force. It
is also particularly important that this type of spillage be dealt with promptly,
e
ffectively, and above all safely.
It is the responsibility of the senior nurse in charge of the clinical area to identify
suitably trained and experienced staff to deal with the spillage. If the spillage is in a
public area, then it is the responsibility
of the senior nurse in cha
n
ge of the hospital
to identify suitable personnel. It is likely that the most suitable people will be
experienced nursing staff.
It is the aim of this guidance to avoid the transmission of blood
-
borne infection,
therefore the fol
lowing principles should be observed:
Keep anyone not involved in cleaning away from the spillage. If the spillage is
in a public area or thoroughfare then it should be closed and alternative routes
signposted.
Deal with the spillage as soon as possible
U
se disposable apron, gloves, and face protection if there is a risk of eye or
mucous membrane contamination from splashes or spray.
Dispose of used materials as clinical waste.
Strict hand washing procedure must be followed.
Adherence to COSHH requirements
when handling 10,000 ppm hypochlorite.
The following equipment must be available for use:
-
Disposable gloves
-
these may be latex, vinyl or household gloves.
-
Disposable apron.
-
Disposable paper towels or strong paper roll.
-
Yellow clinical waste bag.
-
Hypoc
hlorite solution 10,000 ppm (made up from tablets in use,
e.g.
Haz
-
Tabs). (If these are not available household bleach ca be used
diluted 1 part bleach to 10 parts water).
-
Disposable cleaning cloths.
-
Detergent and water.
-
Eye protection to prevent splashing
into eyes with blood or
hypochlorite solution.
-
Sharps box for any sharp debris, e.g.
broken glass.
The following actions should be taken:
Put on gloves, apron and, if required, eye protection.
Using extreme care, remove any sharp debris, needles or syri
nges and place
directly into a sharps box.
Cover the spill with disposable paper towels or roll. This will reduce any further
spread of the blood and reduce the risk of further contamination by soaking up
the blood.
Ventilate the area. Fumes from hypochlor
ite solution can be an irritant.
Make up the hypochlorite solution.
Pour hypochlorite solution over the paper towels or roll on the spillage, and
leave for at least five minutes.
Clear away paper from the spillage area and dispose of into a yellow clinical
waste bag.
Clear away any remaining spill and hypochlorite solution using detergent, water
and disposable cloths. Discard cloths into a clinical waste bag after use.
Remove apron and gloves, and dispose of into a clinical waste bag.
Hypochlorite solution
10,000 ppm is corrosive and must be handled with extreme
care. Refer to COSHH data sheets for further details.
8.
Waste Disposal
The handling of waste must be undertaken with care and separated into different
groups/categories in accordance with local T
rust policy and procedures.
a.
Household Waste
Place the following items of household waste into black plastic bags:
-
Waste paper, newspapers, floor sweepings, used paper towels, dead
flowers.
-
Secure bag and place at collection point for disposal
b.
Soiled or Clinical Waste
Any waste, which is contaminated with blood or body fluids, should be disposed of
as ‘clinical waste’.
All clinical waste must be disposed of in yellow clinical waste bags and labelled
according to department of origin.
Please
note the following procedures:
The following items of waste should be placed in a yellow plastic bag marked ‘clinical
waste’:
-
Soiled surgical dressings, swabs, incontinence pads, and all other
contaminated waste from treatment areas, medical and surgica
l
sundries
-
Remove bag from sack holder/bin, secure and place at collection point
for disposal
-
Replace sack holder/bin with a clean yellow plastic bag.
c.
Broken Glass, Crockery, Bottles or Aerosols
-
Place in an appropriately labelled plastic bucket.
d.
Food/Swill Waste
-
Place all non liquid food waste/scraps into the
blue plastic bag
-
Secure the bag and place at collection point for disposal
-
Replace sack holder/bin with a clean blue plastic bag
-
Bags must be tied securely and not overfilled to be stored
in the
designated disposal area prior to disposal.
9.
Hand
-
washing and Skin Care
Good hand hygiene remains the most effective method of preventing the spread of
infection between patients and also prevents the acquisition of infection by staff.
Hands c
an be cleaned with an alcohol hand rub unless visibly soiled.
Cover cuts and abrasions on the hands and forearms with blue waterproof dressings
and plasters, particularly whilst working in kitchens or dining areas.
Remove all wrist and ideally hand jewell
ery at the beginning of each shift.
Hands must be washed:
-
When:
-
Visibly soiled or dirty.
-
Between different types of cleaning products.
Before:
-
Starting work, going for a break, and leaving home.
-
Any cleaning operation.
-
Preparing or handling food and d
rinks and/or when handling any other
related catering equipment.
-
Entering and leaving an isolation area.
After:
-
Handling any items that are soiled.
-
Handling linen, bedding and waste.
-
Removing protective clothing including gloves.
-
Any cleaning operation.
-
Using the toilet.
-
Blowing your nose.
Hand washing is important for the health and comfort of staff to maintain the
integrity of skin. The following measures will help to achieve this:
Apply soap to wet hands
Rinse and dry hands thoroughly including unde
r rings.
Use hand creams (non
-
communal pots)
Note: Staff with extensive exposed lesions such as Eczema or Psoriasis should seek
Occupational Health advice.
Hand
-
washing Technique
Wet hands under running water before applying a cleansing agent.
Wash hand
s thoroughly ensuring all areas are covered, especially between
fingers, around wrists, thumbs, finger tips and under rings.
Rinse well under running water and dry thoroughly on disposable paper towels.
It is advisable that staff should keep nails short and clean, not wear false nails and
remove nail varnish when at work.
Domestic Assistant
-
Basic Training Record (A)
Name:....................................
Base
:.....................................
Basic Work Methods
Date
By
Signed
Comments
Glass/Tile Cleaning
Curtain Hanging
Replenishing Stock
Wall Washing
Odour Control
Stains
Meal Trolleys
Sanitary Cleaning
Toilets
Sluice
Urinal
Washroom cleaning
Bath
Hand
-
basin
Shower
Kitchen Cleaning
Surfaces
Cupboards
Fridges
Microwaves
Cookers
Furniture/Equip Cleaning
Tables
Chairs
Pictures
Telephones
Floor Maintenance
Vacuuming
Mopping
Spray Cleaning
Polishing
Spot Mopping
Scrubbing
Carpet Shampooing
Wet Pick
-
Up
Signed (Domestic Asst)
…………………………….......
Date………………………….
Countersigned
…………………………….......
Date……………………….…
Designation
…………………………….......
Domestic Assistant
-
Basic
Training Record (B)
Name:....................................
Base:.....................................
Basic Work Routines
Date
By
Signed
Comments
Lounges/Smoking Rms
Daily Clean
Special Clean
Offices
Daily Clean
Special Clean
Kitchens
Daily Clean
Special Clean
Washrooms
Daily Clean
Special Clean
Sanitary Cleaning
Daily Clean
Special Clean
Bedrooms
Daily Clean
Special Clean
Clinical Rooms
Daily Clean
Special Clean
Signed (Domestic Asst)
…………………………….......
Date………………………….
Countersigned
…………………………….......
Date……………………….…
Designation
…………………………….......
Domestic Assistant
-
Refresher Training Record (C)
Name:...............................
Base:.........................
Work Routines
Work Methods
Date
Dom
Trainer
Lounges
Daily Clean
Floor,furniture & bin
Special Clean
High/damp low dust, fixtures/fittings
Offices
Daily Clean
Floor,furniture & bin
Special Clean
High/damp low dust, fixtures/fittings
Kitchens
Daily Clean
Work surfaces, electrical items & cupboard
fronts, food trolley,dishwasher & floor
Special Clean
High/damp low dust & full decontamination
Bathrms/Showers
Daily Clean
Bath, shower, sink, bin,door
handles, marks on
walls, glass, ledges, dispensers,radiator &
floor. Check high/low dust daily.
Sanitary Cleaning
Daily Clean
Toilet, sink, dispensers, door handles, glass,
radiator, ledges, bin, marks on walls & floor,
check high/low
dust daily.
Bedrooms
Daily Clean
Floor,sink,toilet,furniture & bin
Special Clean
High/damp low dust, fixtures/fittings
Clinical Rooms
Daily Clean
Sink, bins & floor
Special Clean
High/damp low dust, bed
frame/rail &
fixtures/fittings
Corridors/floors
Daily Clean
Floors, glass & paintwork
Special Clean
High/damp low dust, fixtures/fittings
Decontamination
All public toilet/washroom areas & kitchens
Flushing
All
sinks,showers & baths not in regular use
Signed (Domestic Asst)
………………………………………………………
Date…………………………
Countersigned
………………………………………………………
Date…………………………
Designation
………………………………………………………
Recommended Cleaning Frequencies
The above information has been adapted from the
DoH Revised guidance on contract for Cleaning Dec 2004
Area
Daily Full
Clean
Daily
Check
Wkly Full
Clean
Annual
Clean
Entrance/Exit
1
1
Stairs (internal & external)
2
0
External Areas
1
Switches, Sockets etc
1
Walls
1
1 dust
1 wash
Doors
1
Glass
1
Mirrors
1
Radiators
1
1
Ventilation
Grilles
1
Polished Floors
1 dust
1 wet
1 dust
1 wet
1 machine
Non
-
slip Floors
1 dust
1 wet
1 dust
1 wet
1 machine
Soft Floors
1
1
2
Electrical items
1
Cleaning Equipment
1 each use
Low Surfaces
1
1
High surfaces
1 check
Chairs
1
1
Beds
1 frame
1 under
Lockers
1
1
Tables
2
1
Dispensers/Holders
1
Waste
-
bins
1
1
Curtains/Blinds
As reqd
2
Dishwashers
1
2
Fridge
-
Freezers
3
1
Kitchen cupboards
1
Microwave
1
2
Showers
1
1
Toilets
2
1
Sinks/Hand
-
basins
2
1
Baths
1
1
Expected Cleaning Outcomes
Environment
Overall Appearance
The area should be tidy, ordered and
uncluttered with only appropriate, cleanable,
well
-
maintained furniture used. Any presence of blood or body substances is
unacceptable.
Odour Control
The fabric of the environment and equipment should smell fresh and pleasant
.
Any
deodorisers should be c
lean and functional.
Patient Equipment
Commodes, weighing scales, manual handling equipment
All parts including underneath should be visibly clean, with no blood or body substances,
dust, dirt, debris and spillages.
Medical Equipment
Intravenous infusion pumps, drip stands and pulse oximeters
All parts, including underneath, should be visibly clean, with no blood or body
substances, dust, dirt, debris and spillages.
Bedside Oxygen and Suction Connectors
All parts, including undernea
th, should be visibly clean, with no blood or body
substances, dust, dirt, debris and spillages.
Patient Fans
All parts, including the blades/fins and the underside, should be visibly clean, with no
blood or body substances, dust, dirt, debris and spill
ages.
Bedside Alcohol Hand
-
wash Container, Clipboards and Noticeboards
All parts, including holder of the bedside alcohol handwash container, should be visibly
clean, with no blood or body substances, dust, dirt, debris and spillages. Hand
-
wash
dispenser
s should be free of product buildup around the nozzle. Splashes on the wall,
floor, bed or furniture should not be present
Notes and Drugs Trolley
All parts, including underneath and inside of the notes trolley, should be visibly
clean, with no blood or
body substances, dust, dirt, debris and spillages.
Patient Personal Items
Cards and Suitcases
All parts of the items should be visibly clean, with no blood or body substances,
dust, dirt, debris and spillages. Loose items, such as clothing, should be
stored away
either in the locker or bag.
Linen Trolley
All parts, including underneath, should be visibly clean, with no blood or body
substances, dust, dirt, debris and spillages
Building
-
internal and external
Entrance/exit
All entrance/exit area
s (including fire exits) should be visibly clean with no blood or
body substances, dust, dirt, debris and spillages.
Stairs
The complete stair environment (including the treads and banisters) should be
visibly clean with no blood or body substances, dus
t, dirt, debris and spillages.
Fixed Assets
Switches, sockets and data points
All wall fixtures such as switches, sockets or data points should be visibly clean with
no blood or body substances, dust, dirt, debris, cello tape and spillages.
Walls
All
wall surfaces (including skirting) should be visibly clean with no blood or body
substances, dust, dirt, debris, adhesive tape and spillages.
Ceiling
All ceiling surfaces should be visibly clean with no blood or body substances, dust,
dirt, debris and s
pillages.
Doors
All parts of the door structure should be visibly clean so that all door surfaces, vents,
frames and jambs have no blood or body substances, dust, dirt, debris,
adhesive tape and spillages.
Glass including partitions
All internal glaz
ed surfaces should be visibly clean and smear free with no blood or
body substances, dust, dirt, debris, adhesive tape and spillages visibly present and
have a uniform shine appearance.
Mirrors
Mirrors should be visibly clean and smear free with no bloo
d or body substances,
dust, dirt, debris, adhesive tape and spillages.
Bedside Patient TV
All parts of the bedside patient TV should be visibly clean with no blood or body
substances, dust, dirt, debris, adhesive tape and stains.
Radiators
All parts
of the radiator (including between panels) should be visibly clean with no
blood or body substances, dust, dirt, debris, adhesive tape and spillages.
Ventilation grilles extract and inlets
The external part of the ventilation grille should be visibly
clean with no blood or
body substances, dust, dirt, debris, and cobwebs.
Hard Floors
Polished Floor
The complete floor, including all edges, corners and main floor spaces, should have
a uniform shine and be visibly clean with no blood or body substanc
es, dust,
dirt, debris, spillages and scuff marks.
Non
-
slip Floor
The complete floor, including all edges, corners and main floor space, should have a
uniform finish and be visibly clean with no blood or body substances, dust,
dirt, debris and spillages.
Soft Floors
Soft Floor
The complete floor, including all edges and corners, should be visibly clean with no
blood or body substances, dust, dirt, debris and spillages. Floors should have a
uniform appearance and an even colour with no stains or
watermarks.
Electrical Fixtures and Appliances
Pest Control Devices
The pest control device should be free from dead insects, animals or birds and
visibly clean.
Electrical Items
The casing of any electrical Item should visibly clean with no blood
or body
substances, dust, dirt, debris, adhesive tape.
Cleaning Equipment
The cleaning equipment should be visibly clean with no blood or body substances,
dust, dirt, debris or moisture.
Furnishings, Fixtures and Fittings
Low Surfaces
All surfaces sh
ould be visibly clean with no blood or body substances, dust, dirt,
debris, adhesive tape and spillages.
High Surfaces
All surfaces should be visibly clean with no blood or body substances, dust, dirt,
debris, adhesive tape and spillages.
Chairs
All pa
rts of the furniture should be visibly clean with no blood or body substances,
dust, dirt, debris, adhesive tape, stains and spillages.
Beds
All parts of the bed, including mattress, bed frame and wheels/castors, should be
visibly clean with no blood or
body substances, dust, dirt, debris, adhesive tape and
spillages.
Lockers
All parts of the locker, including wheels/castors and inside, should be visibly clean
with no blood or body substances, dust, dirt, debris, adhesive tape, stains and
spillages.
Tables
All parts of the table, including wheels/castors and underneath, should be visibly
clean with no blood or body substances, dust, dirt, debris, stains, adhesive tape and
spillages visibly present.
All Dispensers and Holders
All part of the
surfaces of hand soap, paper towel and toilet tissue should be visibly
clean with no blood or body substances, dust, dirt, debris, adhesive tape and
spillages.
Waste Receptacles
The waste receptacle should be visibly clean, including lid and pedal, with
no blood
or body substances, dust, dirt, debris, stains and spillages.
Curtains and Blinds
Curtains and blinds should be visibly clean with no blood or body substances, dust,
dirt, debris, stains and spillages visibly present.
Kitchen Fixtures and Appl
iances
Dishwasher
Dishwashers should be visibly clean with no blood or body substances, dust, dirt,
debris, stains and spillages and food debris.
Fridge and/or Freezer
The fridge and/or freezer should be visibly clean with no blood or body substances,
dust, dirt, debris and spillages, food debris, build up of ice
Ice Machine and/or Hot Water Boiler
The ice machine and/or hot water boiler should be visibly clean with no blood or
body substances, dust, dirt, debris and spillages
Kitchen Cupboards
The
kitchen cupboards should be visibly clean with no blood or body substances,
dust, dirt, debris, stains and spillages and food debris.
Microwave
All microwave surfaces should be visibly clean with no blood or body substances,
dust, dirt, debris and spil
lages and food debris.
Sanitary Fixtures
Shower
The shower, and equipment such as wall
-
attached shower chairs, should be visibly
clean with no blood or body substances, scum, dust, lime scale, stains, deposit and
smears.
Toilets and Bidet
The toilet
and bidet should be visibly clean with no blood or body substances, scum,
dust, lime scale, stains, deposit and smears.
Replenishment
There should be plenty of all consumables such as soap available.
Sinks
The sink, and items such as wall
-
attached
dispensers, should be visibly clean with no
blood or body substances, dust, dirt, debris, lime scale, stains and spillages.
Plugholes and overflow should be free from build
-
up.
Bath
The bath should be visibly clean with no blood or body substances, dust
, dirt, debris,
lime scale, stains and spillages. Plugholes and overflow should be free from build
-
up.
The above information has been adapted from the
DoH Revised guidance on contract for Cleaning Dec 2004
Responsibility for Cleanliness
Facilities Manage
ment
It is the responsibility of Facilities Manage
ment
to:
Take the operational lead for cleaning services throughout the Trust
Ensure a Cleaning Policy is in place and kept updated of significant
changes.
Ensure the Trust complies wit
h national cleaning requirements
Ensure cleaning standards are in place and adhered to throughout the
Trust.
Ensure effective quality standard monitoring and feedback arrangements
are in place and that any remedial information required is passed on to the
Ward/Dept managers for them to action.
Take the lead for PEAT
Ensure that SLAs and service specifications/contracts are in place and that
all cleaning providers adhere to them.
Matrons/Locality Managers
It is the responsibility of the Matron/Locality Ma
nager to:
Lead and drive a culture of cleanliness across their units
Set and monitor standards in conjunction with Facilities Management and
Infection Prevention and Control teams
Ward/Dept Manager and Sister
It is the responsibility of all Ward/Dept
Managers and Sisters to:
Allow access for cleaning, quality Monitoring, and other duties
Assess risk within their own area and advise the domestic department of
any risk/potential risk relevant to the domestic staff in the area
Ensure that nursing staff c
arry out the initial clean of any blood or body
fluid in accordance to the Trust policy on Infection Prevention and Control,
and the Trust Cleaning Manual
Notifies the Domestic staff or relevant department of any additional
cleaning requirement or request
for a special clean
Monitor and agree the standard of cleanliness in their own area with
Facilities on a monthly basis
Ensure all actions required to be carried out following the monthly
cleanliness audit are completed
Domestic Supervisor/Line Manager
It is the responsibility of the Domestic Supervisor/Line Manager to:
Ensure adequate staff provision
Maintain appropriate records e.g. sickness, leave, rotas, quality
monitoring, training
Ensure all staff are appropriately trained and that it is
regularly updated as
required
Ensure adequate equipment and materials are available
Maintain and adhere to National Specifications for Cleanliness in the NHS,
as set out in the Trust Cleaning Manual
Ensure staff are aware of and understand the importance o
f keeping a
clean and tidy environment.
Implement ward/departmental work schedules
Monitor standards of cleanliness on a regular basis, updating work
schedules, cleaning frequencies and staff allocation as necessary
Nursing Staff
It is the responsibili
ty of all nursing staff to:
Ensure all clinical areas are kept clean and clutter
-
free.
All medical equipment is thoroughly checked for cleanliness prior to use
e.g. commodes, beds
Thoroughly clean all medical equipment after patient use, as per
manufactur
ers’ instructions and in accordance with the local Infection
Prevention and Control policy.
Immediately clean up all spillages, including bodily fluids, to make safe as
per guidance provided within the Infection, Prevention and Control policy,
ensuring
this is followed by a more thorough clean.
Domestic Staff
It is the responsibility of all domestic staff to:
Ensure that the environment is maintained in accordance to the
recommended National Specifications for Cleanliness in the NHS, as set out
in the
Trust Cleaning Manual (Appendix 1).
Comply with all training policies and procedures
Carry out their duties in a manner which prevents the spread of infection
Report any untoward occurrences, in line with Trust policy
Estates Staff
It is the respons
ibility of all Estates staff to:
Ensure domestic cleaning equipment is maintained
Complete actions following the monthly cleanliness audit within an
acceptable timeframe.
Assist and work alongside the Facilities Department to provide adequate
waste
management
Assist with the cleaning of electrical items (strip lights/vents etc)
General Staff
It is the responsibility of all staff to:
Treat their working environment with respect, keeping it tidy and easy for
cleaning staff to access e.g. laptop and
PC keyboards, personal telephone
handsets.
Refrain from littering or other careless activity likely to degrade the
environment.
Report to their manager, or other appropriate staff, any concerns regarding
cleanliness or tidiness standards in buildings or o
n sites occupied by the
Trust.
C
leaning Responsibilities
Domestic Assistants
Furniture
Flooring
Fixtures and Fittings
Toilets
Showers/Baths
Ward/Staff Kitchens including:
Microwave
Cooker
Fridge
Food Servery
Curtains
Nursing Staff
Spillages e.g. blood, urine, faeces or vomit
All medical equipment inc commodes
Patient wardrobes and drawers (inside/out)
Mattresses
-
weekly basis
Patient Beds
-
weekly basis and/or in between use
Patient bedrooms during an outbreak
-
incl
udes all furniture on a daily basis
The above cleaning responsibilities are a guide only and will depend on the domestic
service provided, resources available and domestic to nursing staff ratio.
D
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/
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F
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s
s
Equipment
Blue Bucket
Blue Cloth
Blue Gloves
Blue Paper Roll
Neutral Detergent
Black Refuse Bags
Vacuum
Method
1.
Collect all equipment
2.
Wash hands and put on gloves.
3.
Vacuum furniture as required.
4.
Half fill the bucket with warm water, and add neutral detergent.
5.
Plac
e the blue cloth in bucket.
6.
Move to area of work.
7.
Wring out the blue cloth.
8.
Wash:
a)
Tables
–
tops, ledges, underneath rim and legs.
b)
Chairs/Settees
-
underneath cushions, sides, back and legs.
c)
Radiators, pipes, skirting boards, door frames and ledges
9.
Change
water as necessary.
10.
On completion of task, remove all equipment to the Domestic Sluice.
11.
Empty bucket, rinse and dry.
12.
Remove gloves and wash hands
Health and Safety
Never mix cleaning agents, as poisonous gases could result
Beware of manual handling techn
ique when moving furniture
All equipment should be left clean, dry and tidy in domestic sluice room.
Special Clean of a
Chair
–
Vinyl and Polypropylene
Equipment
Blue Paper Roll
Neutral Detergent/Degreaser
2 blue Plastic Buckets
Blue Gloves
Plastic Apron
Black Refuse Bag
Green Scourer
Method
1.
Half fill 1
st
bucket with warm water and solution of neutral detergent/degreaser.
2.
Half fill 2
nd
bucket with warm water only and collect all other equipment needed.
3.
Proceed to work area where chairs are
allocated.
4.
Wearing rubber gloves remove cushions from chair, where applicable.
5.
Using green scourer which has been dipped into detergent/degreaser solution
and wrung out, clean all horizontal and vertical surfaces of the chair, frame and
detachable cushions
, paying particular attention to the under surfaces and
wheels.
6.
Tear off a piece of blue paper roll and place in the 2
nd
bucket containing clear
water, and wring out.
7.
Using blue paper roll rinse off detergent/degreaser solution from all surfaces of
the cha
ir, frame and detachable cushions.
8.
Change the blue paper frequently.
9.
Using second piece of blue paper thoroughly dry all surfaces.
10.
Replace cushions as appropriate.
11.
Return to Domestic Sluice.
12.
Wash and dr
y
buckets
Health and Safety
Never mix cleaning agent
s, as poisonous gases could result
Beware of manual handling technique when moving furniture
A
ll equipment should be left clean, dry and tidy in domestic sluice room.
Radiator
Equipment
Blue Bucket
Blue Cloth
Paper Roll
Blue Gloves
Cleaning
Trolley
Multi Surface Cleaner
Method
1.
Wash Hands and put on gloves
2.
Prepare the cleaning solution in a well ventilated area
3.
Half fill bucket with water (hand hot), and multi surface cleaner
4.
Place the bucket onto a cleaning trolley
5.
Dampen or rinse the cloth
in the solution
6.
To damp dust flat surfaces wipe in straight lines cleaning edges first
7.
Wipe main surfaces in a left to right, right to left straight sweep method
8.
Use a radiator tool to clean behind the radiator
9.
Rinse the cloth when the task is complete
10.
Af
ter use all equipment should be checked, cleaned, dried and returned to the
Domestic Sluice
11.
Remove gloves and wash hands
Note: Frequently turn the cloth and rinse in the cleaning solution. Change water as
necessary
Health and Safety
Never mix cleaning
agents, as poisonous gases could result
Radiator covers should be removed prior to cleaning as required
All equipment should be left clean, dry and tidy in domestic sluice room.
Beds
Equipment
Blue Bucket
Blue Cloth
Blue Gloves
Cleaning
Trolley
Multi Surface Cleaner
Method
1.
Wash hands and put on gloves
2.
Prepare the cleaning solution in a well ventilated area
3.
Place the bucket with hand hot water containing
multi surface cleaner
onto a
cleaning trolley
4.
Raise/lower the bed to a convenient cl
eaning height
5.
Dampen or rinse a cloth in the water and wring out,
6.
Wipe the bed framework, starting from the top working downwards to the base
and to the castor/wheels
7.
Leave to dry
8.
Lower/raise the bed to the original position
9.
Rinse the cloth when the task i
s completed
10.
After use, all equipment should be checked, cleaned, dried and return to the
Domestic Sluice
11.
Remove gloves and wash hands
Note: frequently turn the cloth and rinse in water. Change the water when it
becomes soiled.
Health and Safety
Never
mix cleaning agents, as poisonous gases could result
Beware of manual handling technique when moving furniture
All equipment should be left clean, dry and tidy in domestic sluice room.
Internal Glass and Mirrors
Equipment
Blue Paper Roll
Black Refuse Bag
Blue Gloves
Glass Cleaner
Neutral Detergent
Method
1.
Wash hands and put on gloves
2.
Spray the glass cleaner R3 onto the blue roll.
3.
Wipe the glass surface, starting from the top and working down in a figure of
eight (8) pattern covering the
entire surface
4.
Buff to a shine with blue roll to remove smears
5.
Dispose of the blue roll when the task is completed
6.
After use move all equipment should be checked, cleaned, dried and returned to
the Domestic Sluice
7.
Remove gloves and wash hands
Health and
Safety
Never mix cleaning agents as poisonous gases could result
Report any defects to your supervisor
If cleaning a electric
-
movable door, then switch it off
All equipment should be left clean, dry and tidy in domestic sluice room.
High Dusting
Equipment
Damp Dust Tool and Sleeve
Blue Bucket
Neutral Detergent
Paper Roll
Method
1.
Dampen sleeve and place onto damp dust tool.
2.
Move to area of work.
3.
Place dust control head.
4.
Take mop up to full height, place in corner and move mop across
the wall
surface to next corner, dust around light fittings, tops of doors and areas that
cannot be reached hand height.
5.
Continue in this manner until task is complete.
6.
Remove mop head from tool.
7.
Half fill bucket with warm water, add neutral detergent.
8.
De
tach the mop head from the shank, and place in bucket to be laundered.
9.
Tear off piece of paper roll and place in bucket.
10.
Damp wipe dust control tool.
11.
Empty bucket, rinse and dry.
12.
Dispose of paper.
Health and Safety
Always walk with high duster do not st
retch
All equipment should be left clean, dry and tidy in domestic sluice room.
Curtain Changing
Equipment
Blue Bucket
Blue Cloth
Blue Gloves
Apron
Laundry Bags
Spare Curtain Hooks
Step ladder
Multi
Purpose Cleaner
Method
1.
Wash hands
and put on gloves
2.
Prepare cleaning solution
3.
Assemble the equipment and check for safety
4.
Remove curtain hooks from the curtain
5.
Fold and place the curtains in a laundry bag
6.
Damp dust curtain rails
7.
Remove gloves and wash hands
8.
Replace the curtain hooks onto a
clean curtain, space evenly (for example, 3”
–
4” for a window, 4”
–
6” for a bed curtain
)
9.
Place the curtain over the shoulder when ascending the step ladder
10.
Re
-
hang the curtains starting from end, ensuring the curtain is on the correct
way
round
11.
Wash
hands
Health and Safety
Wear flat, firm, soled shoes
Check that the ladder is locked in the correct position
Always have both feet on the ladder
Never stand on the top handrail to gain height
Do not lean ladder against window
Do not overstretch
All equip
ment should be left clean, dry and tidy in domestic sluice room
Disposal of Waste
Equipment
Appropriate gloves for each section
Black Waste Bags
Orange Clinical Waste bags
Household Waste
1.
Place the following items of household waste into
BLACK plastic bags;
waste
paper, newspaper, floor sweepings, used paper towels dead flowers.
2.
Secure the bag and place in provided for.
3.
Where appropriate replace sack holder with a clean black plastic bag.
Crockery
1.
Broken Glass/Crockery/Bottles. Aerosols
2.
Place in the appropriately labelled container
Clinical Waste
1.
The following items of waste should be plac
ed in an ORANGE plastic bag
marked
Clinical Waste
–
soiled surgical dressings, swabs, incontinence pads, and all
other contaminated waste from treatme
nt areas, medical and surgical sundries.
2.
Please note: some areas provide orange tags/labels
3.
Remove bag from sack holder/bin, secure and put into outside container
(Orange) for disposal.
4.
Replace sack holder/bin with a clean orange plastic bag.
Food/Swill
Waste
1.
Place all non liquid waste/scraps into the BLUE plastic bag.
2.
Secure the bag and place at collection point for disposal.
3.
Replace sack holder/bin with a clean blue plastic bag.
Health and Safety
Wash hands
Wear gloves
All equipment should be left cl
ean, dry and tidy in domestic sluice room.
Dust Control
–
Flooring
Equipment
Dustpan and Brush
Vacuum
Floor Sweeper Tool
Micro cover
Blue Gloves
Warning Signs
Method
1.
Wash hands and put on gloves
2.
Display warning signs in area, ensuring all
signs are visible.
3.
Pick up all large items of litter, for example, crisp packets, tissues.
4.
Vacuum the flooring to pick up debris and dust
5.
Damp micro cover and attach to tool. Keeping floor sweeper head flat on floor,
allowing shank to swivel, use a gentle
figure of eight movement from side to side
to pick up debris and dust.
6.
Do not raise the sweeper from the floor surface.
7.
Remove micro cover and send to laundry.
8.
Return to Domestic Sluice.
9.
Remove micro covers and take to Domestic Supervisors office at end of
shift
,
as
these are to be laundered
Health and Safety
Do not use a sweeping brush in a patient area.
All equipment should be left clean, dry and tidy in domestic sluice room.
Damp Mopping a Hard Floor
Equipment
Blue Mop Bucket with
Strainer Lid
Blue Mop
Blue Gloves
Cleaning Trolley
Multi Surface Cleaner
Vacuum
Floor Sweeper
Blue
Paper Roll
Warning Signs
Damp mopping is carried out in order to remove soiling and spillages. It should only
be carried out after removal of loose dirt
by vacuum sweeping or dust control
mopping.
Method
1.
Wash hands and put on gloves
2.
Half fill mop bucket with hot water, add appropriate detergent.
3.
Collect all equipment and move to work area.
4.
Where practical, move furniture to one side, again to allow
access from either
side.
5.
Sweep or vacuum floor area.
6.
Position warning signs, mop half the width of floor, leaving access down other
half, plus half width of door way.
7.
Immerse mop head in the mop bucket and place on strainer and squeeze out.
8.
Ensure mop is
damp, not wet.
9.
Remove mop from strainer and place on the floor.
10.
Mop floor starting from the wall edge, and work back to the centre using
horizontal action within an area of approximately one square metre, turn and
use other side, continue action with the
clean side.
11.
Avoid splashing other surfaces and remove any splashes that do occur.
12.
Return to mop bucket and wring out to remove soil. Move to the next square
and repeat as above.
13.
Change water frequently, i.e. when water becomes visibly dirty or between hig
h
risk areas
–
treatment rooms, toilets, clinical and clinical areas.
14.
Return furniture to correct position.
15.
When floor is completed, return to Domestic Sluice.
16.
Wearing gloves empty mop bucket. Clean and dry the bucket.
17.
Using paper roll, paying attention t
o the strainer and underside of bucket.
18.
Remove mop head from shank and place in bucket
19.
Once floor is dry remove wet signs.
Health and Safety
Work in small square sections to prevent over stretching.
If mopping stairs ensure area is cordoned
-
off and warni
ng signs are displayed.
All equipment should be left clean, dry and tidy in domestic sluice room
Spot Mopping a Hard Floor
Equipment
Blue Bucket and Strainer Top
Blue Mop
Blue Gloves
Cleaning Trolley
Floor Sweeper/Vacuum
Multi Surface
Cleaner
Blue p
aper Roll
Warning Signs
Method
1.
Wash hands and put on gloves.
2.
Half fill mop bucket with hot water, add appropriate detergent.
3.
Collect all equipment and move to work area.
4.
Sweep or Vacuum area to be cleaned
5.
Place warning signs.
6.
Immerse mop h
ead in the bucket and then wring out on strainer top. Ensure
mop is damp, not wet.
7.
Place mop on the floor.
8.
Remove spillage/soiling from the surface of the floor.
9.
Return mop to mop bucket and wring out to remove soil. Move to next spillage
and/or visibly s
oiled area and repeat the procedure.
10.
Change water frequently.
11.
When procedure is complete, return to Domestic Sluice.
12.
Wearing gloves empty mop bucket. Clean and dry the bucket using paper roll,
paying particular attention to the strainer and underside of
bucket.
13.
Mop heads are sent to laundry for cleaning.
14.
Once floor is dry
–
remove all wet signs and store in Domestic Sluice.
Health and Safety
Work in small areas to prevent over stretching
Always mop one side of floor, once dry proceed with other side
–
to enable safe
walking
All equipment should be left clean, dry and tidy in domestic sluice room
Spray Cleaning of Hard Floors
Equipment
Blue Bucket
P
olishing Machine with Vacuum attachment
Base plate
Floor Maintenance Pads
Trigger Spray
Floor
Polish
Blue Gloves
Plastic Apron
Warning Signs
Blue
Paper Roll
Floor Sweeper
Method
1.
Where applicable move furniture and display warning signs.
2.
Sweep floor, extremely dirty conditions it may be necessary to damp mop the
floor before spraying.
3.
Place base on polisher and attach pad.
4.
Unwind cable and plug into a mains socket.
5.
Adjust handle to a suitable/comfortable height making sure arms are straight.
6.
Ensure the polisher is held firmly in contact
with the body and the cable
behind/over the shoul
der.
7.
Switch the machine on (beware of initial kick).
8.
Spray a fine mist of the cleaning solution over the floor area to be cleaned
(one
spray covers approximately 2
-
3 square metres of floor).
9.
Pass the machine quickly over the sprayed area to spread it and t
hen more
slowly to loosen and push up the dirt.
10.
Only when the dirt has been picked up onto the pad leaving the floor dry.
11.
Should the process be repeated in the next area, if the floor remains damp, then
smears of cleaning solution will be left. When t
he floor is comple
tely dry
and all
marks have disappeared, move to the next section until the floor cleaning is
completed. Stubborn marks may require more solution and friction to remove
them.
12.
Turn the pad when dirty and use the other side. Repeat the pro
cess using a
clean pad when necessary, (placing the dirty pads in a bucket).
13.
Once the spray cleaning process has been completed, remove pad from the
machine and replace with a burnishing pad.
14.
Burnish the whole floor area.
15.
Switch off power and remove plug f
rom power socket.
16.
Remove all equipment to Domestic Sluice.
17.
Replace furniture, as appropriate.
18.
Wash out the dirty pads in a neutral detergent solution, using a hand scrubbing
brush as necessary.
Rinse out and place in a well ventilated area to dry.
19.
Using
a solution of neutral detergent in warm water and paper roll thoroughly
clean the machine and attachments. Check for any faults before storing.
20.
Wearing gloves empty mop bucket. Clean, rinse and dry the bucket
using paper
roll.
Wash mop thoroughly, rinse, w
ring out and hang to dry in a well ventilated
area.
Health and Safety
Check for faults before and after use (wires for any cuts or breaks)
Work backwards with machine.
Ensure hands are dried before plugging in any electrical machinery
All equipment
should be left clean, dry and tidy in domestic sluice room
Floor Scrubbing
Equipment
Blue Bucket
Blue Gloves
Blue Mop
Floor Sweeper
Edge Cleaning Tool and Pad
Floor Pad and Base or Polypropylene Brush
Scrubber
-
Polisher Machine with solution tank
Wet Pic
k
-
Up Machine
Neutral Detergent
Floor Polish
Blue p
aper Roll
Wet Floor Signs
Plastic Apron
Method
1.
Where applicable move furniture and place warning signs.
2.
Wash hands and put on gloves and apron.
3.
Sweep floor to remove loose dirt.
4.
Clean and prepare the
floor edges using the ed
ge cleaning tool and pad if
necessary
5.
Collect all equipment together and move to area.
6.
Tilt machine backwards so that handle rests on
floor and base of machine is
exposed.
7.
Fit the base plate or brush attachment on the mac
hine, give
a sharp turn anti
clockwise and the attachment will be locked o
n. Place machine in upright
position.
8.
Fill the solution tank with water and add measured amount of floor polish
9.
Move to area of work.
10.
Unwind cable and plug into main electrical socket
and switc
h on (and a circuit
breaker if appropriate).
11.
Place the cable over the shoulder, ensuring cable
is well clear of area to be
cleaned.
12.
Adjust handle to a suitable/comfortable height making sure arms are straight.
13.
Ensure the machine is held firmly in contact w
ith the body.
14.
Release lever, with index fingers, squeeze either
left or right upper switch
on/off lever to start the machine.
15.
Commence scrubbing the floor, starting furthest
from the door, working from
side to side
-
overlapping each section, scrubbed to ensure an even finish.
16.
Raising and lowering the handle to guide the machine
to the left or the right as
required.
17.
To release the cleaning solution, gently pull left
hand lower solution control
lever
un
til sufficient amount of solution has been released onto the floor.
18.
Commence drying the floor (2
nd
operator) us
ing the wet pick
-
up machine at
right
angles to the machine operator. Working forwards and backwards over the
scrubbed
area
19.
Repeat the above procedures until the area is complete.
20.
Spot mop/wipe any spillages and splashes left on skirting and walls
21.
Treat the scrubbed floor in accordance with the
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