Hospitality
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Select and set up equipment and materials
A fundamental part of running a Hospitality establishment is keeping it hygienically clean. This helps to ensure that laws relating to hygiene are being complied and the establishment is aesthetically pleasing to the public eye.
How well both the premises and equipment are cleaned and maintained depends on the following factors:
- the frequency of cleaning
- how thoroughly areas and equipment are cleaned
- the type of areas and equipment
- the location of area.
Before cleaning begins all equipment and chemicals required should be chosen in accordance with the areas being cleaned. Assembling the equipment and products required on a portable system such as a trolley allows the job to be completed efficiently without stopping to find other pieces of equipment or chemicals.
Cleaning equipment
Cleaning equipment typically used in hospitality establishments includes:
- buckets
- brushes
- dusters
- garbage receptacles
- brooms
- pans
- scrubbers
- vacuum cleaners
- polishers
- mops.
Cleaning products
It is crucial to select the correct cleaning chemical to produce a hygienically clean establishment. Prior to using the chemical, check whether it can be harmful to the user and or environment. This information may be obtained from the manufacturers’ instructions.
Cleaning products typically used in hospitality establishments include:
- spot cleaning agents – used to clean small areas
- disinfectants and sanitisers – reduce harmful micro-organisms
- pesticides – remove or kill pests, eg rats, mice and cockroaches
- deodorisers – create a pleasant smell in the air by being sprayed or absorbed
- furniture and floor polish - protect and finish furniture and floors
- general cleaning agents - including detergents, abrasive cleaners and solvent cleaners
- cleaning agents for specialised surfaces, eg fabric, vinyl, leather, carpets, metal, timber, glass.
Many of the chemicals listed above are available in either wet or dry forms.
Preparing cleaning chemicals
Manufacturers’ instructions and recommendations should be followed carefully when using chemicals. These instructions are often found on packaging but detailed information can also be found on Material Safety Data Sheets (MSDS). Users will obtain safety pointers, correct dilution guidelines and what type of surface the cleaner may be used on.
Safe use, storage and disposal of cleaning chemicals
When using and storing cleaning chemicals the Occupational Health and Safety Act and Environmental requirements must be followed precisely as these chemicals are potentially harmful to humans.
The following steps are a basic outline of how to handle chemicals:
- Carefully follow manufacturer’s instructions, recommendations and guidelines.
- Store chemicals in a locked cupboard in original packaging.
- Follow dilution instructions recommended on packaging.
- When necessary wear protective clothing and wipe up spills and drips straight away.
- If injury or illness occurs, follow first aid procedures quickly and efficiently.
- Unless manufacturers’ instructions state otherwise, dispose of chemicals in clean sealed containers into a garbage receptacle. Chemicals should never be poured down the sink.
Protective clothing
When using potentially harmful cleaning chemicals it is essential that appropriate protective clothing is worn.
Items that could be worn as protective clothing include:
- goggles or glasses
- aprons
- overalls
- breathing apparatus or masks
- non slip waterproof and leather shoes
- gloves.
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