A. Sanitize

1. Sanitize with a disinfectant solution; chairs, lamps, window sills, counters and desk tops, telephones, sinks, furniture, door handles.

B. Spot Clean

1. Spot clean walls, doors, and doorframes.
2. Remove finger marks and smudges. Spot clean interior glass doors and glass windows.

C. Clean and sanitize washrooms and bathrooms

1. Wet wipe curtain rods, fixtures, shelves and ledges with a disinfectant cleaner.
2. Thoroughly clean, sanitize and polish bathtub, and/or shower
with a shower cleaner.
3. Clean and sanitize lavatory and toilet bowls inside and outside.
4. Replenish the supply of dispenser items such as toilet tissue, soap and paper towels.
5. Wet clean floors with a disinfectant cleaner to kill pathogens.
6. Clean and polish mirrors.
7. Spot clean and sanitize walls.

D. Empty and clean waste receptacles

1. Empty waste receptacles
2. Wet wipe using a disinfectant cleaner. Reline waste receptacles as needed.

E. Arrange Furniture

1. Place all furniture in standard pattern for respective rooms.
 
F. Dry mop/vacuum floors

1. Thoroughly clean floors using a chemically treated mop that will reduce airborne dust.
2. Vacuum carpet to remove surface soil and dirt.

G. Wet mop floors

1. Wet clean floor with a disinfectant cleaner.

H. Spot clean floors
1. Spot clean floors to remove spots from spillage.
2. Burnish floors with a floor finish solution to restore their appearance.

1. Proper hand washing is an important step to controlling the spread of infections. Wash your hands immediately after using restrooms, after changing your gloves, after handling chemicals and several times throughout the day. Please see Hand washing procedure in the Infection Control Manual.

2. Personal Protective Equipment (PPE), i.e., gloves, goggles, should be worn by Housekeepers when required. See infection control manual for PPE procedure and MSDS books.

3. MSDS sheets must be available and accessible to all staff.

4. Chemicals and cleaning equipment are to be under control of the Housekeepers at all times, they must be locked in a safe location when not attended.

5. All chemicals are to be labeled properly.

6. All projects, i.e., carpet cleaning, floor care, large cleaning projects, must be entered in school dude and entered in a timely manner.

7. Universal Precaution Spill kits are to be checked daily by the Housekeeper cleaning that area. Every three months a log sheet must be filled out ensuring the spill kits are in the location designated and are complete.

8. All assigned cleaning items to be completed according to schedule.

As with any protocol, things may change from time to time. Any changes will be communicated to you.

Revised 3-27-12

POLICY: SPILL KITS WILL BE CHECKED EVERY THREE MONTHS BY THE HOUSEKEEPING DEPARTMENT.

PROCEDURE:

Housekeeping Department:

1) Every three months the Housekeeping Department will check to see that every spill kit is in its proper location and is filled with the proper items.

Items in spill kit:
1) Gloves
2) Towels
3) Disinfectant cleaner
4) Absorbent Material
5) Plastic Scoop with brush
6) Small trash bags

2) The Housekeeping Department will use the Spill kit checklist to document the quarterly check.

 
SPILL KIT LOG SHEET

CAMPUS DATE

Needed to be Was not there
SPILL KIT LOCATION Was OK restocked and replaced

Housekeeper:

LAUNDRY:
Each campus has its own custom made laundry routine for laundering student’s clothes. All the washing machines are owned by Hillcrest Educational Centers. If a problem arises with a washing machine the maintenance department should be notified to try and correct the problem. If they are unable to correct the problem, Alliance Appliance (443-1230) should be called for a service repair for all of the residential washing machines. If there is a problem with one of the commercial washing machines then Hilltop Appliance (1-413-623-6144) or (1-877-445-5896) should be called for service.

LAUNDRY CLEANING PRODUCTS:
It shall be the responsibility of the Manager of Foodservice and Housekeeping to provide the campuses with adequate supplies of laundry detergents. While monthly orders will be placed it would be beneficial to remind the housekeeping supervisor of any shortages before they become problems. Should a campus run out of detergent they should notify the Housekeeping Department immediately so that he can obtain additional supplies from another location or make alternate laundry plans.

PEST CONTROL:
It shall be the responsibility of the Manager of Foodservice and Housekeeping to maintain a pest free environment for all of the Hillcrest Educational Centers locations. We receive monthly service from Orkin (1-800-245-5146) and if additional service is needed for a specific problem, the Manager of Foodservice and Housekeeping should be notified to arrange such a service. For external specific problems, the Facility Environmental Coordinator should be notified to arrange such a service.

I. Objectives:
To provide the most efficient quality housekeeping services to Hillcrest Educational Centers.

II. Manager of Foodservice and Housekeeping:
Will ensure housekeeping procedures and standards are introduced, maintained and followed in order to achieve the highest standard of housekeeping excellence.

III. Program Director:
Will oversee the daily operations of the housekeeping personnel as an integral part of the daily campus functions. He/she will do this by monitoring personnel as they perform their specific job schedules. Job schedules will be jointly agreed upon by the Program Director and the Housekeeping Director.

IV. Housekeeping Personnel:
Will be required to report to Program Director or their designee for daily supervision of duties in accordance with the master schedule duties.

V. Manager of Foodservice and Housekeeping Responsibilities:
-quality of service
-inspections with housekeepers
-master schedules
-budget/ordering
-training
-hiring
-evaluations

State, County and/or City Inspections

Food in Process Handling~

Food Storage

Food Product Safety/Recalls

Use of Carry-over Foods

Sanitation in the Department

Cleaning and Sanitizing Work Areas

Separate Cutting Boards, Work Surfaces

Refrigerator and Freezer Temperatures

Holding, Transferring and Disposing of Garbage

Ice Storage

Knife Policy

Dry Storage Items

Weekly/Bi-weekly Cleaning Assignments

Monthly/Quarterly Cleaning Assignments

Kitchen Protocol

Nightly Closing Sign Off Sheet