Académique Documents
Professionnel Documents
Culture Documents
The word House-keeping refers to the upkeep and maintenance of cleanliness and order in a house or a lodging establishment such as inn, hotel, apartel, condominium, resort, dormitory or a hospital. a housekeeping is one who is responsible for administering housekeeping maintenance and for insuring that everything is in order. She sees to it that occupants are comfortable, safe, and protected from disease-causing bacteria.
Types of Housekeeping
1.
housekeeping maintenance in a house. It covers bedrooms, kitchen, dining, receiving area, grounds and the surrounding areas within the house. The lady of the house, usually the wife/mother or caretaker acts as the head housekeeper and is responsible for keeping the household in proper order. She sees to it that the rooms are clean and polished and that linen are properly washed, pressed and safely stored. She also manages food preparation and dining service. 2. Institutional Housekeeping applies to housekeeping maintenance in commercial lodging establishments like hotels, resort, inns, and apartels.
Guest rooms Hallways and corridors Lobby Public rooms and restaurants Offices Stairways Windows Stores, concessionaire shop. Grounds Linen and Laundry area It does not include the kitchen and dining areas since these are handled by the Food and Beverage Section.
Housekeeping Organization
When there are many rooms and areas to be cleaned and maintained, the Housekeeping Department shall set up a Section for Rooms Maintenance another one for Public areas and a separate section for Linen and Laundry Service. Each section is headed by a section head like a Head Houseman for Public Area rooms keeping supervisor for guestrooms maintenance and a Linen and Laundry supervisor for the linen and laundry service. This department usually falls under the Rooms Division and is headed by an Executive Housekeeper. This division of labor is illustrated in the Organizational Chart in figure below. In smaller Establishments with fewer guestrooms and public areas to be serviced, The Housekeeping Unit may just be a small section instead of a department, headed by Housekeeping supervisor, assisted by an assistant Housekeeper Who takes over in case in case the supervisor is not around. All housekeeping staff report directly to the Housekeeping supervisor.
Cleaning Equipment
1. Vacuum
Cleaner
2.
Floor Polisher
3. Carpet
Sweeper
and Dry
Vacuum
5. Carpet
It is an all purpose vacuum dry and wet surfaces. It is used also for absorbing water in the floor or wet surface. It is designed for dry foam shampooing of the carpets. It removes dirt that sticks to or penetrates into the carpet layer.Simply twist handgrip and move machine gently from one corner to the other. Used for stocking cleaning supplies and chemicals so as make cleaning easier and faster.
Extractor
6. Roomboys sart
or trolley
Purpose Pads
Green: Scrubbing purposes onlyWhite: for cleaning painted surfaces, glass mirrors, marble and porcelain.
Proper Usage
Should not be used for painted surfaces, mirrors and glass panels. neither should it be used with scouring powderAlways make sure the pads are wet before using them.Wash and rinse after each use. Also rinse at the end of each day to insure that there is no soap left on the pads. Make sure that rubber strips are supple. Have replaced the moment it turns hard brittle. Clean the brittles of the broom after use and at the end of each shift.
Squeegees
This is needed to remove excessive water from the surface and corners. It also speeds up the drying process This is needed to remove cobwebs in the ceiling.
3. Ceiling
Brooms
4. Oilers
Use sparing. Once there is no squeaky sound, wipe excessive soil away as it an spill on floor or carpet and cause stain.
5. Tongs
This is used to prevent the hands from getting into direct contact with the dirt that maybe source of bacterial contamination and disease. Container of wet garbage shall always be underlined with trash bags.Bags should be closely tied before it is disposed in order to avoid the spread of foul odor.
6. Trash
Bags
The plastic bag shall serve as under liner for garbage container so that the wet garbage does not penetrate into the corner of surfaces. Otherwise, wet garbage will cause foul odor and proliferation It is used for sweeping
7. Soft
Used soft broom for fine surfaces like floors; Stick broom for rough surfaces like grounds.
8. Sponges
Wash and rinse after use; give special rinse at the end of the day to make sure that there is no soap left in the pads.
9. Dusting Cloths
Make sure the cloths are clean otherwise the dusty cloth will merely rub the dust unto the surface being dusted. Make sure the cloths are dry.
It is used for drying bathroom walls and floor tiles after they are cleaned.
The cloth is used for polishing metal surfaces like bathroom fixture
Use cloths that are made of fiber to be able to absorb the water left behind during the cleaning process.
12. Hand
Brushes
This brush is meant for Make sure that the brush is not brushing away dust from rough left immersed on the cleaning surfaces such as rattan, water for a long time. wickerwork, etc.It is also used for cleaning tiles.
13. Toilet
Bowl Brush
Toilet brush should be kept after use in the storeroom either in a holder or in a plastic bag hanging on one end of the trolley. Never leave the brush with other cleaning equipment as this may contain a lot of dirt and bacteria that will contaminate other cleaning materials.
14. Mop
To be used the manual floor Clean water must be retained in one bucket while dirty water has to be mopping.
Squeezed into another bucket.
15. Buckets
Buckets and mops are used for cleaning floors, walls and other parts of the building. Used for fumigation so as to eliminate pests and mosquitoes
Buckets must be emoted when the water is dirty. At the end of each shift, they must be emptied dried and cleaned. Parts must be lubricated from time to time Spray the area while windows and doors are close. Leave it closed for at least 15 minutes then open to allow vapors and bad smell to evaporate. Then remove dead mosquitoes.Wipe smooth surface after spraying to remove any oily film that settle on them, Use protected mask to cover the nose so
CLEANING CHEMICALS
Supplies
1. Wood Polish
Purpose
To polish wood surface, leather and imitation insects, and pests.
Proper Usage
Spray it sparing and evenly on the surface.
2. Insecticides
To be used in fumigation In as much as the chemical is and to eliminate insects and toxic, avoid spraying unto food pests containers and food items. Remove food within the affected areas during the fumigation.
3. Methylated
Spirit
It is a chemical used for polishing all glass surfaces such as mirrors, windows etc.
This chemical is highly flammable and must never be used near fire or flame. It also has high degree of evaporation and should therefore be used in small- area sparing one at a time to avoid wastage.
4. Air
Freshener
To be sprayed in the room in order to remove foul odor in guestrooms, comfort rooms or any area with foul odor. Used to remove stain or spot carpets.
Use sparingly.
5. Carpet
atomizer
6.
It is used to disinfect the toilet, urinals, sink and other areas that are most vulnerable to bacterial contamination.
Dilution will depend on the degree of disinfection. The average is one cup of Lysol to a gallon of water.Pure Lysol maybe applied to urinals and toilet bowls since these areas already contain waterUse brush to clean and disinfect bowls and urinals then rinse afterwards. For other surfaces apply with cloth or mop, wipe surface, rinse and dry.When using Lysol in atomizer can, apply the chemical directly to the surface, wipe with damp cloth or wet brush, then rinse and dry.
7.
Metal Polish
Apply small amount on a cleaning towel and rub metal surfaces until the tarnish will disappear. Rinse immediately and remove left-over polish with hot water. Apply with a cleaning towel or scouring pad until the leftovers are removed. Then pat dry and polish the surface. Since the solution is highly concentrated, light spraying is sufficient to be able to economize.
Hands should not get into direct contact with the acid as this can cause skin irritant on. If the remains are thick, leave solution on the area for a few minutes or longer. Then Remove the remains with scraper or hard brush. Repeat until all cement or plasters are removed. Rinse thoroughly with water since any acid that remains on the surface may cause damage.Never mix
8.
9.
Muriatic Acid
To be used only for removing cement or plastic remains from floors.This is not advisable for toilet bowls since it is very strong and it can damage the tiles.Dilution will depend on the thickness of cement or plastic remains.
Formulated to break up, loosen and strip off tough old waxes. Used to remove grease, oil, dirt carbon, ink, mildews, soils, and waxes.
11. Degreaser
12. Emulsion
wax
A buffable wax used for resilient floors like vinyl, linoleum, and rubber tile and for concrete floors and marble. A non- buffable wax that is highly recommend for wooden floors. A kerosene base wax used for wooden floors. For polishing stone floors, wood and resilient floors To expedite draining of clogs
16. Drain
Cleaners
Cleaning Standard
Tasks
1. Sweeping
2. Mopping
3. Floor Cleaning
Swept or vacuumed, carpet is shampooed as necessary. Cemented or vinyl floor is scrubbed or polished. Floors are free of obstructions. Floor finishes are not allowed to build up in corner, baseboards or underneath furniture. Stripping and removal of old floor finish is done whenever necessary to avoid yellowing and build up in corners baseboards or under furniture.
4. Floor Finishing
5. Vacuuming
All carpeted areas/ upholsteries are kept clean, free of dust All spots are removed upon discovery.
6. Dusting
All surfaces are dust free. All corners are vacuumed. Window glasses do not have smudges not watermarks. Window frames and channels are free of dust.
7. Window Cleaning
8. Cleaning
Glass Panels,
Mirrors
9. Waste Disposal Garbage
Container
Emptied of trash, garbage, and dirt; disposed daily Cleaned as often as necessary. Containers are underlined with plastic.
10. Cleaning
of Ashtrays
11. Cleaning
of drinking
Fountain
Kept clean and sanitary. Fixtures are wiped dry to avoid retention of water the causes watermarks.
Cleaning
Floor is mopped, sanitized, dried. There is no sign of marks or streaks on walls. All metal fixtures are hard wares are cleaned and polished with metal polished with metal polish. Bathroom mirror is well polished and wiped dry, no marks Sinks are clean and sanitizing chemical; free of foul odor. Bathroom supplies are replenished and installed according to standard arrangement. Shower curtains are properly brushed are wiped dry. Thoroughly dusted, all surfaces are free of dirt and spots Appliances re properly arranged and installed in their appropriate location. Upholstered chairs are shampooed or vacuumed. Furniture has no damages and defects.
14. Ceiling
Cleaning
Ceiling is free of cobwebs and dirt. Ceiling fan and fluorescent are thoroughly dusted.
All walkways parking spaces, planted areas are clean, free of littered objects. Cemented/concrete pavement is free from spots, scrubbed regularly and dust free. Plants are watered are regularly, pruned, areas, rimmed periodically, and as necessary. Soil is regularly cultivated, ertized periodically, planted to prevent eroding. Plant pests are eradicated; fumigation is conducted on regular schedule or upon detection of presence of pests. Pool flooring cleaned, scrubbed as scheduled and whenever necessary to prevent the growth of algae. Plants in box) are maintained and replaced as needed.
BATHROOM CLEANING
Materials Needed Bucket All-purpose cleaner Hand Brush Cleaning Cloth Scouring Pads Warm Water Toilet Bowl Cleaner Rubber Gloves
Tasks
Procedure
1. Remove all the soiled towels Take them out from the racks and hand towels or bathtub and place them in the linen canvass of the room boys cart (if used)
Scrub them with all purpose cleaner, water and scouring pad wipe dry with absorbent cloth after cleaning.
Follow the procedure on the succeeding page.
Scrub to remove dirt and stains and wipe dry formation of water marks.
4. Scrub the faucet, lavatory sink, stopper, floor tiles and shower curtains.
Use a scouring pad in scrubbing the inner and outer portion of the lavatory sink, faucet knobs, rubber ball stopper, floor tiles and shower. Then dry it with absorbent cloth.
This must be done to remove stubborn stains, eliminate foul odor and kill germs and bacteria.
Spray it with glass cleaner then The guest can view himself wipe it with dry cloth. better from a shiny and well polished mirror. Wash them with soap and water then dry with clean dry cloth. Use a dry cloth. To protect the glasses from contamination, cover it with plastic cover or coaster
7. Wash the drinking glasses (if this is installed in the bathroom.) 8. Cleaning the shelves and cabinet.
Use metal polish and clean rag. This will remove the tarnish and will make the metalled fixture more presentable.
Brush the stopper with an allpurpose cleaner wash it under the running water.
Pour water around the sink from under the rim up to the bottom.
Using dry cloth; wipe all surfaces of the lavatory sink and stopper. Then polish the faucet.
This will prevent water marks and will make the sink look shiny.
Scrub the cleaner unto all surfaces starting from upper portion to download portion. Brush in between marbles. Splash it with warm water from top to downward portion. Wipe the whole surface with dry/cloth.
The use of cleaner makes cleaning more through and likewise deodorizes the surface of the walls To wash away dirt.
Squeeze the cleaner unto the surface and inner side of the toilet bowl Close the cover after applying the bowl cleaner Use a brush, move around the bowl from under the rim up to the bottom.
To disinfect and deodorize al portions including the hidden surfaces of the bowl. To soften the soil and make it easier to move. To remove all hidden dirt under the rim.
3. Leave toilet bowl cleaner to soak ( at least for 2 minutes) 4. Clean the toilet bowl
5. Flush it again.
Brush and clean with all purpose cleaner then wipe them with a damp cloth.
The condition of floors depends on how well are cleaned and maintained. Without proper maintenance, floors will wear easily and will lose their beauty. Bigger expense is incurred when floors are made to undergo frequent repair or replacement. Floor should not only look clean and shiny, but should also be in good condition not broken, torn or damaged so as not to cause accidents. Cracks splinter and other problems should be repaired as soon as possible. Loose or defective floor tiles should be replaced.
Types of Floors 1.Hard floorsMarble and cemented floorsMixed i.e., pebbles, crazy cut, etc.,
Daily Maintenance Sweeping dailyDamp mopping as neededPlain polishing dailyStripping and Finishing periodicallyBrushing with a push brush wet moppingWet mopping Sweeping dailyDamp mopping as neededSpray buffing and polishing as needed Vacuuming of corners - daily
Sanding initial applicationSweeping daily Spray buffing and polishing as neededVacuuming of corners dailyDust mopping daily
Vacuuming dailyShampooing when heavily soiledExtraction When the soil has penetrate the inner layers which can only be removed by way of extraction.
4.Carpet
Equipment needed
Sort broom for fine surfaces like cemented floors, vinyl.Stick broom for hard Surfaces like groundsCarpet sweeper for carpets. Dry mop with handle.
Mop with handle Mop must be squeezed tightly on the wringer to prevent drippingMop wringer
Floor Polisher Machine for manual polishing use abaca foot pad;And coconut husk. Finishing Mop with handle Mop wringer
Carpet extractor
that are stripped of old wax and dirt and sealed for protection. The Finishing is accomplished through the application of wax or floor shine and polishing thereafter using a floor polisher.
8. Extraction is the process of extracting
Carpet Extractor
deeply embedded dirt and soil in carpets especially those in inner layers that can not be removed by shampooing.
9. Wet mopping mopping the floor using
and stains using carpet shampoo either manually or by the use of a machine. This process applies to carpets.
11.
Ordinary vacuum cleaner or Hydro- vac (wet and dry vacuum for wet and dry surfaces.
Making-Up a Bed
Needed Supplies
SUPPLIES Bed pad 1st bed sheet 2nd bed sheet Blanket 3rd bed sheet bed cover Pillow with pillow case NUMBER one two one one one one one for single bed 2 for double bed WHERE TO PLACE THEM on top of the mattress on top of the bed pad. on top of first bed sheet on top of the 2nd bed sheet on top of the blanket on top of the finished bed Pillow is encased with pillow case to be placed at the head part.
Steps
Procedures
1. Lay down the bed pad on Place it on top of the mattress, the bed. center it and smooth it tucking in the garter on the corner.
Place it evenly on top of the bed pad with the center down; tuck in the sheet under the mattress at bed. Miter all corners then tuck in the undersides of the sheet tightly covers the mattress.
Place it is such a way that the finished side of the hem is faced down at the head of the mattress.The sheet must be centered in such a way that the top of the sheet is pulled even with the headboard Put on top of the second sheet about 6 inches away from the edge of the mattress (head Portion)
This bed sheet is intended to cover the bed pad. if tightly done, the sheet will not easily crumple.
This is not only beautiful to look at but is also designed for the guest convenience.
This job should be executed immediately by the Floor Supervisor and the assigned room boy once the room is the guest.
Materials needed: Room boys cart, equipped with amities and supplies
Steps
1. Check for items left by guest
Procedure
If there are any, surrender them to the housekeeping office and fill up the Lost and Found Form. Pull through the pulley.
Details/Purpose
Guest may return to claim the lost item. This makes the room brighter and more visible during the make up.
Vacuum if lightly soiled and shampoo if heavily soiled. Follow standard procedures for vacuum cleaning or shampooing. Include baseboards window sills, mini-bar racks, bottles, wooder, trays, etc.For mirrors and window glass use cloth and polishing chemical. For metaled fixture like switch plates, door knobs, thermostat control, use metal polish. Make sure that all dusts and dirt are removed.Follow standard procedures in dusting.
Metal polish can remove tarnish and restores the shine and glow of the metaled fixture.
Empty them into the trash bag of the cart (if used), wash with soap and water, then wipe dry with dry cloth.Should there be any valuable thrown into the basket, pick it up and surrender it to the housekeeping supervisor. Rinse first with hot water then wash with soap and water; wipe dry, then wrap with a glass bags.
Trash must be promptly eliminated since they can breed pest infestation and cause foul odor.Lost and Found items are to be recorded in a lost and found form and in a logbook (see form) This is done to prevent bacterial contamination.
7. Clean thermos jug then refill Clean with soap and water by with cold water using brush, then refill with iced water. 8. Strip the bed of linen and pillowcases and replace them 9. Make up the bed. Place soiled items into the linen canvass of the cart. Get fresh ones from the cart to replace the soiled ones. Follow standard procedures for bed make up.
Close the light curtains completely. for the heavy ones, leave a distance of about 1 foot.
To prevent the sunrays from penetrating the rooms, thereby maintaining the room temperature.
12. Check the overall condition of the room, including installed fixtures and appliances
See if the room is properly cleaned and make-up and nothing is left unattended.Also check the working condition of TV, shower, etc. Check for safety hazards. Report any deficiency to your supervisor for her to make service request.
The room boy will be answerable if there is any defect that is left un-attended due to his negligence in making a thorough inspection.
This procedure is done late in the afternoon by the night service room boys. Materials needed: Room boys cart, complete with stock of supplies and amenities.
Procedures Place the cart in front of the door. Purpose Room make up becomes faster and more efficient when a cart is used for transporting supplies and amenities to the guest rooms. Loud, repeated sound can be irritating to house guests.
Steps 1. Roll the room boys cart complete with supplies towards the guest room.
4. Wash soiled drinking glasses Wash them with soap and water and wipe dry with clean cloth.
6. Turns off the lights but leave At least one lamp makes the one lamp on. room visible.
To make it convenient for the guest to get inside the bed, without the hassle of unfolding the bed cover.
Un-cleared leftovers can breed bacteria and foul odor inside the room.
Use fresh ones.
See if there is trash and empty it into the trash bag of the cart, (if a cart is being used). If there is no cart, dispose them directly to designated disposal area
Trash, especially left-over foods cause foul odor and breeds bacteria.
This task is performed by the Floor Area Supervisor before the room is sold for occupancy.
Procedures Place them in your clipboard. Purpose For you to write your observations.
Press the button ( for door bell) This must be done before entering the room to check if there someone inside. Hold it to check whether the installation is firm. This lock is an added security measure.
Begin form the closet door to the luggage rack, then to the writing table, coffee table, and beds down to the bathroom.Concentrate on one area of the room first before going to the other areas. Check the closet door if it is swinging, derailed, or has scratch marks.Check the closest light if it is in working condition. Check the hangers and place all hooks in one direction.
Do it part by part so as not to miss any item. Any defect, no matter how minor can become a cause for complaint. Find out if there is a need to change the bulb or if any repair is needed.
Find out if there are dusts or scratches that need attention.Check the drawers for any item left by the guest and if there is any; surrender it to the lost and found section.Check the cleanliness of any picture frame hanging on the wall.
Switch it tune to the different channels to check if it in working condition. Remove all dust on top of the TV. Should there be any defect, inform the supervisor who will make a request for repair. Check for dust and stains and laundry list are available. Find out if the needed items like laundry bags and laundry list are available. Make sure that the table is equipped with an ashtray and a match. The match should be positioned against one side of the ashtray with the logo prominently showing. Make sure that all parts of the Nite table, including the bulb, body, etc. whether the bulb is in working condition, and equipped with the right wattage. Telephone should be disinfected with alcohol or
Complaints and room amenities can be avoided when everything is checked before guest occupies the room.
8. Check the cleanliness of the writing table. 9. Check the laundry paraphernalia. 10. Check the coffee table.
A dirty table is an eyesore. Check for dust and scratches. These items are used by the guest when making request for laundry. Check whether the easy chairs are properly placed at the sides of the table. Also check whether magazines underneath the coffee table are properly set up. Any defect or damage should be immediately referred to the facilities maintenance section for corrective action.
11. Check the Nite table (if used) telephone, radio and alarm clock.
12. Check the beds. 13. Check the air-con 14. Check the bathroom.
Check whether the linen is fresh and properly installed. Check whether air-con is in working condition. Check the mirror and marble walls for dust and scratches.See if mirrors are properly cleaned or polished. Check whether fixtures have water and soap marks.Check supplies like towels and facial and toilet tissues toilet if they are complete or need to be replenished. If everything is in order and amenities are complete and properly installed, then the room is declared vacant and ready for occupancy Find out if there is any defect in tiles, walls, sink, and lavatory and indicate any defect in the report. Make service request immediately after the room check.
15. Release or declare the room vacant and ready for sale.
Rooms are not supposed to be sold for occupancy unless until they are thoroughly checked for cleanliness and safety and that the required amenities are properly installed and not defective. This report goes to the desk clerk to serve as guide in a assigning rooms to the guests.
Indicate in the room status chart the status of the room asvacant ready if everything is in order. If there is a defect, place OOO (out of order).
SANITATION IN HOUSEKEEPING
The health and safety of guests and house occupants is a moral responsibility of any hospitality establishment. It is therefore necessary that cleanliness and sanitation be consistently maintained to protect guests and occupants from bacterial contamination that can cause illness and disease. Any outbreak of food poisoning or other diseases that emanate from unhygienic conditions in a hotel can mean an irresponsible damage to the reputation of the company, a loss of patronage. There is also a risk of losing a government license if the hotel is sued for damages. Dirty surrounding, equipment, and untidy personnel are certainly a bad advertisement to any eatery, hotel, lodging house or any hospitality establishment.
What is Sanitation
Sanitation refers to the maintenance of healthy and hygienic condition that is free from disease-causing organisms. What appears to be clean may always be sanitary. CLEAN means free from visible soil or dirt while SANITARY means free from disease-causing organism and other harmful contaminants which are often not visible to the eyes. One can find linen that is without a spot, a glass that sparkles and a sink that is wiped-clear of dirt. But these objects, although clean on the surface, can in fact harbor invisible disease agents or harmful chemicals. They may not sparkle on the surface, but they are free of disease agents and are therefore SANITARY if they have been sanitized.
The word microorganism is coined from the Greek word micro (meaning small) organism (meaning living being) Microorganisms are tiny, living and active beings that rapidly multiply in numbers. These minute forms of life can only be seen with the aid of a microscope. They are alive, take in nourishments, discharge waste and reproduce rapidly if given the right conditions. The cell enlarges and then divides into two. Each of the two bacteria may divide into more cells and so on. The multiplication process may occur several times in an hour, resulting to tremendous increase of bacteria, up to billions, if not controlled. Micro - organisms can live anywhere a human being can. They can be found in abundance in or nearly every particle of life on earth. They survive in hotter or colder temperatures and a wider range of atmospheric condition than do human. Generally speaking, they thrive in a warm, moist environment that is neutral or slightly acidic. They multiply slowly and lower temperature but freezing does not kill them. It only inhibits their growth. High temperature (heat) could kill most bacteria but some would even survive an hour of boiling. The growth of bacteria is also inhibited in very acidic media. That is why vinegar and citrus fruits are virtually never vehicles for disease-causing bacteria. Many foods like meats are favorable for the growth of bacteria. When a house or building is not properly maintained in terms of housekeeping, it invites microorganisms or bacteria as well as pests and provides conditions for them to multiply rapidly. When this happens, occupants become susceptible to various forms of illness and disease like H-fever, typhoid, fever, malaria and other fatal ailments.
Dirty surroundings Wet, un-disposed and uncovered garbage Stagnant and dirty water Crowded places like storerooms that are dirty. Un-disposed, uncovered left-over foods Dirty and un-sanitized containers, pans, and utensils.
To prevent the entry and proliferation of bacteria in a house or building, unsanitary conditions must be eliminated by way of:
1. Keeping all parts of the house clean and free of dirt. Cleanliness and order must be seen in all corners, surfaces, under the fixtures, baseboards and furniture, in the ceiling, stockroom, inside cabinets, and drawers, bathrooms, kitchen, grounds, lounges, and bedrooms. 2. Stagnant water in cans, pails, and drums (if one is used) should always be covered so that it does not become a breeding place for mosquitoes. Insects are carriers of disease-causing microorganisms. 3. Moist foods and food leftovers must be wrapped in plastic before they are thrown into garbage. 4. Since bacteria thrive in moist media, wet garbage must be contained in garbage cans that are underlined with plastic, to be tied, and then disposed immediately. They should always be kept covered to prevent the entry of insects. 5. Storerooms and closets must not be crowded and should be cleaned and fumigated from time to time. Unnecessary and unutilized materials only serve as trash and must therefore be eliminated.
6. All critical areas for public use like sinks, washrooms should always be sanitized with sanitizing chemicals to kill existing bacteria.
7. Re-usable personal items like glasses, cutleries and other eating utensils should not just be washed with soap and water but must also be sanitized from time to time with sanitizing detergents. Same thing must be done with linen like towels and bed sheets.
8. Personal items (glasses, linen, cutleries, etc.) used by sick people should be segregated and also sanitized to protect other house occupant from contamination. 9. Housekeepers are advised to protect themselves from contamination by using protective devices. Hand gloves maybe used for cleaning or sanitizing comfort rooms or lavatories and face masks when doing a fumigation to protect a person from inhaling chemicals. 10. All entrance and windows must be covered with protective screen to prevent the entry of insects 11. Automatic locks are also advised. Likewise, holes in walls, ceiling and else where are possible source of entry of rats and cockroaches and must be patched up immediately. 12. Protect the food from insects by covering them or by placing them inside refrigerators when not being served or not consumed immediately. 13. Perishable foods should be stored in appropriate temperature to prevent spoilage.
14. All utensils, containers and equipment used for cooking and serving must be washed and if possible sanitized immediately after using since the food residues in them can be a breeding place of bacteria insects. 15. Avoid serving with bare hands, use serving spoon. Sick people must not be allowed to serve or look foods. Utensils used for tasting must be set aside immediately. 16. Patch up all holes in every pert of the house especially in corners and ceilings since they become an entry point and hiding places of insects.
Garbage Containers
1. Garbage and refuse must be kept containers that: * are durable *are easily cleanable * are insect-proof * are rodent-proof * do not leak * do not absorb liquids 2. Plastic bags and wet-strength paper bags may be used to line these containers. These bags may also be used for storage inside the food service establishment. 3. Cover all containers used in food preparation and utensil-washing areas. 4. Containers stored outside the establishment must be: Easy to clean Provided with tight-fitting lids, doors, or covers
Garbage Storage
1. Store garbage and refuse in a way that insects and rodents can not get into them. 2. Do not store unprotected plastic bags, wet-strength paper bags or garbage outside the building. 3. Cardboard or other packaging materials that do not contain garbage do not have to be stored in covered container. 4. Garbage or refuse storage rooms must be made of easily cleanable nonabsorbent, washable materials. 5. Rooms must be kept clean, be insect-proof and rodent-roof, and must be large enough to store the garbage and refuse container that accumulate. They should also be clean and covered from public view. 6. Store outside garbage/ refuse containers, dumpster, and compactor systems on a smooth surface of non- absorbent material, such as concrete or machine-laid asphalt that is kept clean and in good repair.
Keep drain plugs in containers designed with grains, in place at all times, except during cleaning Provide enough containers to hold all the garbage and refuse that have accumulated. Clean containers frequently to prevent insect and rodent attraction. Clean thoroughly on the inside and outside. In washing containers, provide suitable facilities, including hot water and detergent or steam. Liquid waste derived from compacting should be disposed of as sewage.
Refuse Disposal
1. Garbage and refuse must be disposed of often enough to prevent odors and the attraction of insects and rodent. 2. Keep areas around incineration facilities clean and orderly. It garbage or refuse is eradicated by burning, use legal, controlled incineration that prevents particles from entering the atmosphere. 3. Do not place food scraps in protected sanitary container. 4. Do not allow containers to overflow. 5. Do not stack refuse containers. 6. Report broken or refuse containers. 7. Keeps hands out of mechanized garbage disposal machines.
Waste Segregation
In the Philippines as well as in most countries, there is a government mandate that there will be no collection of garbage unless they are properly segregated. With the segregation scheme, it will be easier to identify the proper method of garbage disposal whether to recycle, to compost or totally discard. Waste can be segregated as 1. biodegradable and 2. Non-biodegradable.
Biodegradable wastes include organic waste, e.g. kitchen waste, vegetables, fruits, flowers, leaves from the garden and paper. Non-biodegradable waste can further segregated into: 1. Recyclable waste plastics, paper, glass, metal, etc. 2. Toxic waste old medicines, paints, chemicals, bulbs, spray can, fertilizer and pesticide containers, batteries, shoes polish. 3. Soiled hospital waste such as cloth soiled with blood and other body fluids.
Household waste should be separated daily into different categories of waste such as wet and dry waste, which should be disposed of separately. One should also keep a bin for toxic wastes such as medicines, batteries, dried paint, old bulbs and dried shoe polish. Wet waste, which consists of leftover foodstuff, vegetable peels, etc., should be put in a compost pit and the compost could be used as manure in the garden. Dry waste consisting of cans, aluminum foils, plastics, metal, glass and paper could be recycled. Toxic and soiled waste must be disposed of with utmost care. Certain items are not biodegradable but can be reused or recycle. In fact, it is believed that a larger portion can be recycles, a part of it can be converted to compost, and only a smaller portion of it is real waste that has no use and has to be discarded.
Recycling means separating, collecting, processing, marketing and ultimately using a material that would have been thrown away. For example a glass is 100% recyclable and can be used over and over with no loss in quality. The process of creating new glass from old is also extremely efficient, producing virtually no waste or unwanted by products. Quality product and packaging are being made from recovered materials. We can all help create markets for recyclables by buying and using these products.
Advantages of Recycled:
1. Recycling minimizes the use of landfills and incinerators in reducing waste. 2. Recycling protects our health and environment when harmful substances are removed from the waste stream. 3. Recycling conserves our natural resources because it reduces the need for materials.
Takes advantage of businesses and organizations which provide collection opportunities. For examples, many grocery store collect bags for recycling, garages often accept used motor oil, auto supply store typically buy-back used vehicle batteries, and scout groups collect newspapers as fund raising event. Think of ways to reduce the amount of material that gets added to the waste stream. Dont throw away what you can use again. Leave grass clipping on the lawn or compost them with other yard and kitchen waste. Donate unwanted items that are in good, or least, repairable, condition.
PEST CONDITION
Pest and insects carry disease-causing organisms. Rodents for instance usually carry bacteria that can cause food spoilage and food poisoning. It is therefore important for any housekeeper to understand how pests breed and multiply so that appropriate preventive and control measures can be taken.
Eat tremendous amount of food of its size Its hairs and dropping contaminate food Can cause fire by gnawing electric wiring. Carrier of disease like typhoid fever and jaundice Excellent climbers and good swimmers. Rest in secure places like burrows and double walls between floors and piles of rubbish. Can squeeze through a inch hole Can drop in 50 feet yet survive. Come in different kinds, color and sizes
Control Measures
1. Maintain proper sanitation. Without food they cannot survive so do not give them access to food by covering all food and stagnant water. 2. Cover all possible entrances by using screen, by patching up holes and by closing doors all the time. 3. Use rat poisoning or rat baiting to eliminate rats. 4. Destroy their hiding places like crowded storerooms. Decongest the stockroom, fumigate and keep them clean. 5. Use rat proofing to get rats that are already inside.
They carry disease-causing bacteria on their bodies and deposit them on food through their excreta, vomit and bodily contact. The female lays 25-40 eggs depend at one time, enclosed in a leathery pouch called ootheca (she lays 80-120 ootheca) Hatching of their eggs depends on the temperature and ranges from 4-5 weeks or 32-42 days. Flattened bodies allow them to hide in narrow crack , crevices, cabinets, hallow walls, plumbing areas, dark places and hard to reach areas.
Control Measures
1. Preventive proper sanitation, preventive of entrances and elimination of harborages. 2. Corrective application of liquid pesticides like residual knockdown and spray insecticides. 3. Through and frequent treatment is recommended.
3. Flies
Carriers of bacteria that cause variety of human diseases like typhoid, dysentery, diarrhea, cholera,.etc. They feed on human and animal wastes; their bacteria stick to mouth foot and hair and are deposited in the food intended for human consumption. They lay eggs 150 at one time; hatch in 24 hours or less and within 10 days after emergence from pupa.
Control Measures
1. Start with sanitation, follow proper cleaning procedures, and promptly remove wastes from the area. 2. Keep all garbage cans covered. Once disposed, clean the can thoroughly 3. Treat all breeding places with larvicide. 4. Use residual spray, poison baits and space spraying control. 5. Open and clean floor drains at least weekly. 6. Food particles must not accumulate in floor walls and junctions.
4. Mosquitoes
Blood-sucking insects that annoy man and other animals. They do not only transmit various diseases like malaria, yellow fever but they also make potential recreational areas unsuitable for development. Female mosquitoes usually need a blood meal in order to survive and lay eggs. Males do not feed on the blood but on nectar and other plant juices. Eggs laid in pools, growing plants, canals, empty barrels, tin cans, etc. hatch in one to 3 days depending upon weather conditions. Two or three days after emergence, the female mosquito takes her first blood meal and now ready to deliver the first batch of eggs, ranging from 15 to 140 or an average of 57. Average life span is 30 days.
Control Measures
1. Remove stagnant water. Drain the pool or drum of water. 2. Employ mechanical control like screens and mosquito nets. 3. Utilize larvae control. Pour larvicide chemical like kerosene and malathion on canals and other bleeding places. 4. Utilize residual/knockdown spraying of non-toxic chemicals. Methods of application may take the form of space sprays, residue or smokes. 5. Apply repellant chemical.
Using tight-fitting, self-closing doors Closing windows Installing Screen Controlling air currents Other means
Screen doors must be self-closing. Screens for windows, doors, skylights, transoms, intake and exhaust air dusts, and other openings to the outside must be tight fitting of breaks.
Use of Pesticides/Insecticides
Pesticide label: Highly toxic danger (poison) skull/cross bone. Moderate low warning (poison) skull/cross bone Lightly toxic caution (poison) skull/cross bone Relatively non- toxic caution