Housekeeping Tips & Techniques
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Theory of Operation: How Parts Cleaning Works
Theory of Operation: How Parts Cleaning Works MART defines the term to clean as to overpower the soils. The MART Parts Washer is a high-impact pressure, high-temperature, industrial water-based cleaning system that uses a combination of the following factors to achieve cleaning results: Power x Temperature x Chemical x Time = Clean The relationship of these variables can be varied in an infinite number of ways to achieve the same level of cleanliness. Your own needs determine the relative value of each variable. Keep in mind that the MART Parts Washer provides one of the highest blasting powers in the cleaning industry, allowing you to reduce the wash-cycle times for your parts to a minimum. Additionally, the high blasting power allows you to operate the washer at lower cleaning temperatures, thus saving energy, and using less chemical than spray washers The exact combination of the factors must be determined for your application, based on the types of soils to be removed, the degree of cleanliness required, the cycle time required, the types of parts to be cleaned, and so on. How the Parts Washer Works The parts washer operates on a timed cycle. The operator places the parts to be cleaned in the washer on the turntable, closes and latches the door, and then starts the timed cleaning cycle. During the cleaning cycle, a high-temperature, high-pressure, water-and-detergent cleaning solution blasts soils from the parts. After the cycle has stopped and the steam has exhausted, the operator removes the cleaned parts. The parts washer utilizes closed loop, waste minimization technology, continuously reusing its cleaning solution and effectively reducing pollution potential. -
The Biomatic® Parts Cleaning System Is…
BIOMATIC® The Environmentally Friendly Bioremediation Parts Washer 1 The Biomatic® Parts Cleaning System Is… • A Bioremediation System. The Graymills Biomatic Parts Cleaning System uses the natural technology of microbial bioremediation to reduce oils, greases and other hydrocarbons introduced into the cleaning system to water and carbon dioxide (CO2). No oil and hydrocarbon buildup means the unit continues to clean parts indefinitely (we recommend cleaning the tank once a year, but the fluid can be put back in for continued use if desired.) • A Waste Minimization System. Talking to your customers about “waste minimization” will get their attention. With the Graymills Biomatic Parts Cleaning System, users will go from monthly dumping of fluid and unit cleanup…to once a year. That’s a “waste minimization” sales story few customers can resist. • A Tough Cleaner. Aqueous based Super Biotene® is pH neutral with a mild, pleasant odor. A mixture of emulsifiers and surfactants, they contain no VOCs, so they’re EPA and air quality friendly! Super Biotene cleans grease and grime off even the dirtiest parts, then the microbes go to work, reducing the hydrocarbon contaminants (oils, greases) to water and CO2. • A Good Investment. Recycling costs are slashed…parts cleaner waste is minimized…the dirtiest parts come clean…and the system is operator friendly. 2 How The Biomatic® Parts Cleaning System Works It is important to understand that the Biomatic® Parts Cleaning System is more than individual products - it is a total cleaning environment. The Biomatic Parts Cleaning System relies on the perfect balance between the Super Biotene® cleaning solution and the microbes introduced into the system. -
NAPCS Product List for NAICS 5617: Services to Buildings and Dwellings
NAPCS Product List for NAICS 5617: Services to Buildings and Dwellings 1 2 3 456 7 8 9 National Product United States Detail Industry Working Tri- Subject Group lateral NAICS Industries Area Code Detail Can Méx US Title Definition Producing the Product 5617 1 Pest extermination Eliminating and controlling rodents, insects, termites and other pests. May include termite/pest 561710 and control services inspection and evaluation services. Includes: • services for residential dwellings and nonresidential buildings. 5617 1.1 X Pest extermination Eliminating and controlling rodents, insects, termites and other pests, in or around residential 561710 and control services, dwellings (houses, apartments, gardens, patios, and associated land). May include pest inspection residential and evaluation services. 5617 1.1.1 X Rodent extermination Eliminating and controlling rodents in or around residential dwellings (houses, apartments, gardens, 561710 and control services, patios, and associated land). May include rodent inspection and evaluation services. residential 5617 1.1.2 X Insect extermination Eliminating and controlling insects in or around residential dwellings (houses, apartments, gardens, 561710 and control services, patios, and associated land). May include insect inspection and evaluation services. residential 5617 1.1.9 X Other pest Eliminating and controlling other pests. such as birds and reptiles, in or around residential dwellings 561710 extermination and (houses, apartments, gardens, patios, and associated land). May include other pest inspection and control services, evaluation services. residential 5617 1.2 X Pest extermination Eliminating and controlling rodents, insects, termites and other pests, in or around nonresidential 561710 and control services, buildings and structures (commercial, industrial and institutional buildings; gardens, patios and nonresidential associated land, as well as common-access areas such as parks, roads, etc.). -
We Take Standards for Hygiene and Cleanliness Very Seriously and Are Taking Additional Steps to Ensure the Safety of Our Guests and Associates
We take standards for hygiene and cleanliness very seriously and are taking additional steps to ensure the safety of our guests and associates. On a daily basis, associates at our hotel, villas and homes, clubhouses, nature center and other public areas are working to ensure that they meet the latest guidance on hygiene and cleaning. Our health and safety measures are designed to address a broad spectrum of viruses, including COVID-19, and include everything from frequent handwashing hygiene and cleaning product specifications to guest room and common area cleaning procedures. Specific steps Kiawah Island Golf Resort is taking include: Associate Health, Safety and Knowledge: Resort associates – and their own health, safety and knowledge – are essential to an effective cleaning program. Here are some ways we’re supporting them: • Hand Hygiene: Proper and frequent handwashing is vital to help combat the spread of viruses. In our daily meetings, our teams are reminded that cleanliness starts with this simple act. It’s important for their health and that of our guests. • Ongoing Training: In addition to training on housekeeping and hygiene protocols, resort associates are also completing enhanced COVID-19 awareness training. • Real Time Information: Kiawah Island Golf Resort continues to coordinate with national, regional, state and local authorities, including the Centers for Disease Control and Prevention (CDC) and South Carolina Department of Health and Environmental Control (DHEC) to ensure we are apprised of the latest information. Cleaning Products and Protocols: The resort uses cleaning products and protocols which are effective against viruses, including: • Guest Rooms: The Sanctuary and Resort Villas and Homes use cleaning and disinfecting protocols to clean rooms after guests depart and before the next guest arrives, with particular attention paid to high-touch areas and items. -
H O M E, H E a R T H, and Housekeeping
— C hapter 3 HOME, HEARTH, AND HOUSEKEEPING Marketing new ideas and new ways of homemaking • The evo- lution of consumerism and technology in the kitchen • Easing the labor of laundry and housework • Cooking, canned goods and processed foods • Consumption and housecleaning American women of all classes historically have shared one particular common denominator: cooking. Prior to the second quarter of the nineteenth century when mass-produced cast iron and steel stoves were more available nationwide, cooking was a labor-intensive chore done on an open fire in a fireplace. Wood or coal had to be hauled into the house, and ashes removed daily. Worse was the limited variety of food that could be cooked by this method. Kettles of stews or soups were easy enough, but the art of banking fires over Dutch ovens or piles of bricks or stones for baking took consider- able experience. Likewise, choosing the types of wood that burned hotter or longer and then arranging the fuels for consistent fires required great skill. Figure 3-1. Selling for as little as five dollars— Even when successful, though, early American cooking was regarded with freight paid—the freestanding cast iron stove disdain both at home and abroad. English novelist Frederick Marryat wrote provided greater control and versatility in cook- ing than did the open hearth. Majestic ad 1900, in the early nineteenth century that there were “plenty of good things for the Magee ad 1901. table in America; but ‘God sends meat, and the devil sends cooks.’”1 —38— —Home, Hearth, and Housekeeping Echoing Marryat’s assessment of American cuisine, Count de Volney wrote in 1804: “In the morning at breakfast they deluge their stomachs with a quart of hot water, impregnated with tea, or so slightly with coffee that it is more colored water; and they swallow, almost without chewing, hot bread, half baked, toast soaked in butter, cheese of the fattest kind, slices of salt or hung beef, ham, etc. -
Trainee Competency Manual: Housekeeping
TRAINEE COMPETENCY MANUAL: HOUSEKEEPING _____________________________________Trainee Competency Manual - Housekeeping TABLE OF CONTENTS Level 1........................................................................................................................................................................3 Unit 1..............................................................................................................................................................3 Unit 2..............................................................................................................................................................5 Unit 3..............................................................................................................................................................6 Unit 4..............................................................................................................................................................9 Unit 5.............................................................................................................................................................12 Unit 6.............................................................................................................................................................14 Level 2......................................................................................................................................................................16 Unit 1.............................................................................................................................................................16 -
EC66-1193 Make Short Work of Ironing Clara Leopold
University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska- Extension Lincoln Extension 1966 EC66-1193 Make Short Work of Ironing Clara Leopold Follow this and additional works at: http://digitalcommons.unl.edu/extensionhist Leopold, Clara, "EC66-1193 Make Short Work of Ironing" (1966). Historical Materials from University of Nebraska-Lincoln Extension. 3783. http://digitalcommons.unl.edu/extensionhist/3783 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. Mrci s 85 £7 -#-L;(p- J (Cj 3 E.C. 66-1193 {!_,l make short work of IRONING • E X TENS ION S E RVICE UNIV ERS ITY OF NEBRASKA COLLEGE O F AGR ICULTURE AN D HOM E ECONOMICS AND U . S . DEPARTM ENT OF AGRICULTU R E COO P ERATING E . F. FROLIK, DEAN .J. L . ADAMS. DI RECT OR MAKE SHORT WORK OF IRONING BY MRS. CLARA N. LEOPOLD STATE EXTENSION SPECIALIST HOME MANAGEMENT There is iron-easy satisfaction in looking at a stack of freshly ironed laundry- particularly if you have made your ironing as easy as possible. Equipment and tec h nique are, of course, essential to doing any job well. Ironing methods and habits vary with individuals and will also have a great deal to do with the problems of making the total ironing job easier. If you are not ecstatic about ironing, even with today' s efficient equipment, you may need a new approach. -
Preventative Maintenance & Cleaning Guide
Q4 2019 Preventative Maintenance & Cleaning Guide QUICK TIPS & BEST PRACTICES A pristine, prepared property — APPROVED from the bell stand to the back door SUPPLIER While you focus on pleasing your guests, we’ll focus on helping you enhance your image — from retail-inspired uniforms that solidify that important first impression, to well-stocked restrooms complete with sleek designer accessories, to a sparkling lobby • UNIFORM RENTAL that welcomes guests and features fresh custom-logo mats. We’ll also help keep you • FACILITY SERVICES prepared by replenishing your first aid and safety products and much more. • FIRST AID & SAFETY 10% OFF DEEP CLEAN SERVICES performed by Jan 1st, 2020. Ready™ to put your program into place? Contact the Cintas National Service Team at 800.795.7368 or [email protected]. All products and services are provided by Cintas Corporation and not Wyndham Hotels & Resorts (WH&R) or its affiliates. Neither WH&R nor its affiliates are responsible for the accuracy or completeness of any statements made in this advertisement, the content of this advertisement (including the text, representations and illustrations) or any material on the listed supplier’s website to which the advertisement provides a link or a reference. Please refer to the applicable brand standards for your property prior to purchasing products. What’s inside INDEX INTRODUCTION Create a Clean, More Inviting Guest Room Environment ............................... 5 Identifying Common Areas for Guest Complaints ........................................ 6-7 The Hotel Maintenance Doctor is In .................................................................. 8-10 Tips and Tricks For Bathroom Maintenance ........................................................11 The Floor Factor ...................................................................................................... 12-13 The Nose Knows: How to Resolve, Not Mask, Room Odor ......................... -
Guideline for Disinfection and Sterilization in Healthcare Facilities, 2008
Guideline for Disinfection and Sterilization in Healthcare Facilities, 2008 Guideline for Disinfection and Sterilization in Healthcare Facilities, 2008 William A. Rutala, Ph.D., M.P.H.1,2, David J. Weber, M.D., M.P.H.1,2, and the Healthcare Infection Control Practices Advisory Committee (HICPAC)3 1Hospital Epidemiology University of North Carolina Health Care System Chapel Hill, NC 27514 2Division of Infectious Diseases University of North Carolina School of Medicine Chapel Hill, NC 27599-7030 1 Guideline for Disinfection and Sterilization in Healthcare Facilities, 2008 3HICPAC Members Robert A. Weinstein, MD (Chair) Cook County Hospital Chicago, IL Jane D. Siegel, MD (Co-Chair) University of Texas Southwestern Medical Center Dallas, TX Michele L. Pearson, MD (Executive Secretary) Centers for Disease Control and Prevention Atlanta, GA Raymond Y.W. Chinn, MD Sharp Memorial Hospital San Diego, CA Alfred DeMaria, Jr, MD Massachusetts Department of Public Health Jamaica Plain, MA James T. Lee, MD, PhD University of Minnesota Minneapolis, MN William A. Rutala, PhD, MPH University of North Carolina Health Care System Chapel Hill, NC William E. Scheckler, MD University of Wisconsin Madison, WI Beth H. Stover, RN Kosair Children’s Hospital Louisville, KY Marjorie A. Underwood, RN, BSN CIC Mt. Diablo Medical Center Concord, CA This guideline discusses use of products by healthcare personnel in healthcare settings such as hospitals, ambulatory care and home care; the recommendations are not intended for consumer use of the products discussed. 2 -
Clean to Dirty
1 High to Low Outside Clean 3 2 to Inside to Dirty Remember the Cleaning Basics There are three basic rules when cleaning a room or an area. 1 Work from the highest point in the room to the lowest point in the room. 2 Work from the outside walls of the room to the center of the room. Work from the cleanest surfaces in the room to the dirtiest surfaces in the 3 room. Table of Contents 1. Bed/Stretcher/Exam Table 2. Blood and Body Fluid Spills 3. Cleaning/Disinfection Solution Mixing 4. Commode/Bedpan/Urinal 5. Damp Mopping 6. Damp Wiping 7. Dry Mopping 8. Exam/ Patient Room: Routine and Discharge 9. Exam/ Patient Room with Precautions: Routine and Discharge 10. Floor Equipment: Use, Care and Maintenance 11. Garbage and Biomedical Waste 12. Kitchen (Staff) 13. Laundry 14. Office 15. Sharps 16. Toys 17. Tub/Shower 18. Waiting Room 19. Washroom 20. Wheelchair 21. Xray Room 1 High Bed/Stretcher/Exam Table to Low Outside Clean 3 2 to Inside to Dirty Remember the Cleaning Basics PURPOSE: To provide a clean stretcher, bed, and exam table for patients MATERIALS: • Disposable gloves • If needed: - Disposable gown - Disposable mask • Prepared Cleaner/Disinfectant solution in cleaning bucket • Container for dirty cloths (if using reusable cleaning cloths) • Cleaning cloths 1 - 1 CLEANING STEPS 1 Do a Risk Assessment • Determine risk of exposure to germs and the Personal Protective Equipment (PPE) required for _the task. • Wear the correct PPE to safely do the job. 2 Cleaning Frequencies • Beds: Clean weekly; if visibly dirty and between each client. -
Good Housekeeping Infographic
- A HELPFUL GUIDE TO - GOOD HOUSEKEEPING BATHROOM PLANT WATERING RUBBISH BINS For a spotless bathroom, bleach Plants are a great way to add Empty your rubbish as soon as the toilet and wipe surfaces such greenery to your room. Keep you notice it’s full - just make sure them lush by feeding/watering all rubbish is placed properly in as the shower, sink and mirror on the bin store bins and not on the a daily basis. them when necassary and floor. Ensure bin store doors are making sure they have sunlight. closed behind you. IRONING TIDY AS YOU GO DISH WASHING Iron your clothes for the week Put clothes away as soon as you Once you’re done, clean up the ahead and you’ll thank yourself finish ironing, take your cups/plates sink area to make tomorrow’s those mornings you have less to the kitchen and pick up your task a little easier! Remember to towels off the bathroom floor. Tidy replace sponges and cloths time to get ready for university! as you go and cleaning up won’t be such a daunting task! regularly. CLOTHES WASHING FLOOR CLEANING KITCHEN SURFACES Stay on top of your laundry with Mop up spills straight away to Wipe kitchen surfaces daily and the Circuit Laundry app. Just avoid slips/falls and sweep or each time after use to keep make sure you are considerate to vacuum on a regular basis to away any nasty bugs that could others by removing your washing keep things shipshape. contaminate your food. once the cycle ends.. -
View Housekeeping Procedures
HOUSEKEEPING ROOM PROCEDURES (These procedures are in addition to regular cleaning) Main Room/Bedroom All bedding needs to be replaced/cleaned (sheets, all blankets, pillow protectors, mattress cover, bed-skirt, comforter) Sanitize all door handles (Main door, door to deck) Sanitize all light switches and lamp switch or toggles Sanitize alarm clock Sanitize telephone Sanitize remote control and then place into ice bag Sanitize temperature controls Sanitize all drawer handles Sanitize luggage rack, hangers, iron and ironing board Sanitize all window operating mechanism Sanitize seating by spraying yellow cleaner on rag and wiping down Use of UV light Bathroom Sanitize door handles Sanitize cupboard and drawer handles Sanitize light switches Sanitize window operating mechanism Replace all towels (including un-used) Dispose of all amenities Replace opened toilet paper Outside Sanitize railings Furniture Things To Remember The Yellow Peroxide based cleaner can be used on all items in the room including furniture. Please do not spray directly into the light fixtures or onto cloth furniture. Instead spray onto a rag and wipe these items down. Rooms are not to be entered during in between guests after it has been cleaned and sanitized. Before entering a room for cleaning, open doors and window and allow room to air out for at least 20 minutes. You must wear a mask while cleaning rooms. Gloves should be worn during cleaning of room and need to be properly removed and replaced before cleaning the next room. Hands should also be washed in between cleaning rooms for 20 seconds with soap and water or by using hand sanitizer.