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One of the basic requirements that a customer of a
hospitality business has is that an organization is clean
and tidy.
While it is essential that a 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. • Able to know how to prepare area for work • Determine the cleaning techniques in wet and dry area • Identify cleaning agents and chemicals and their proper handling and preparation in accordance to OHS requirements • Apply proper disposal of garbage and used chemicals Mop and mop squeezer- used to rinse floor and other surfaces that may need water to clean Bucket- Use for holding water and other cleaning agents and materials Dipper – use to transfer water and solution from one container to another This is used in scrubbing surfaces to remove stains and dirt • Used to collect dust and dirt • use in cleaning surfaces especially floor. used to warn guests and staff of the on-going cleaning operation of the area • to protect our body from harm while cleaning • to protect our body from inhaling fumes and dirt that may harm our body A PPE device used to protect our feet from getting wet and prevent us from electrocution A PPE device used to protect our hand from getting contact with dirt and bacteria that may harm our body Group yourselves into four and select an area to clean using floor mop. Take turn on using mop. Take a video of the activity as proof of evidence THANK YOU