This unit is about conducting specialised, non-routine equipment and surface cleaning which may involve the use of specialist equipment.
Conducting deep cleaning may also require the use of specialist chemicals and treatments such as heavy-duty degreasers, de-waxers, tar and glue remover, acid cleaners, metal detergents, solvent de-greasers, waxes and polishes.
When conducting deep-cleaning it is important to be vigilant for health and safety risks such as chemical fumes, and damage to surrounding surfaces that may occur from exposure to cleaning agents and treatments. In food premises it is important to refer to the business food safety management procedures when conducting deep-cleaning as they may have special procedures or precautions.
This unit consists of three elements:
1. Prepare the work area for cleaning
2. Treat the work area
3. Reinstate the work area
Performance criteria
You must be able to:
Prepare the work area for cleaning
P1 obtain the latest business cleaning specification for deep cleans from the responsible person
P2 ensure your level of personal hygiene meets the business standards and is maintained throughout the cleaning process
P3 remove any personal items that may harbour micro-organisms or which may be damaged by exposure to specialist treatments or surface soiling
P4 ensure that the required personal protective equipment is available for use and is used when undertaking deep-cleaning
P5 identify the correct equipment/work area for treatment and decide on the most effective and economical treatment to provide
P6 examine the equipment/surface to make sure that it is suitable for the planned treatment, given the nature of the material and the type, position, form and amount of soiling
P7 refer to manufacturer’s instructions when disassembling equipment
P8 identify and report damaged or deteriorating surfaces and/or those which may require restorative work; report damaged food equipment
P9 tell the responsible person, as quickly as possible, if you do not know what the soil is or if you think that the surface may be damaged by the cleaning operation, or the substance might pose a risk to health
P10 look for and note any factors that will affect how you clean the surface
P11 before carrying out cleaning of equipment, isolate electrical or gas supplies according to safety requirements, purge supply lines and protect isolation points against accidental switching on during cleaning
P12 note any standards that need to be applied to the work other than your supervisor’s instructions, for example instructions held by the customer relative to the surface you are to treat or any slip resistance factor you must restore
P13 make sure there is enough ventilation in the work area for your comfort when carrying out deep cleaning, and to aid any drying process
Treat the work area
P14 for food businesses, monitor cleaning according to the business’ food safety management procedures
P15 have the correct authorisation to use any deep cleaning equipment before beginning work
P16 make sure that cleaning equipment is in safe working order before beginning work, identifying and reporting to the relevant person any reasons for not using the specified equipment
P17 remove any superficial dust and debris before commencing the deep clean
P18 soften ground-in soil and stains before trying to remove them
P19 carry out test cleans for colour fastness, shrinkage and soil removal in an area where marks are least likely to be noticed
P20 check your own current health and safety instructions with workplace procedures to protect yourself and others throughout the cleaning process
P21 apply the treatment safely, according to the manufacturer’s instructions and without over wetting or damaging the surface
P22 ensure the treatment is applied evenly and methodically and that any absorbent patches are pre-treated, concentrating the treatment on the most stubborn/ingrained soil or stain
P23 use all deep cleaning equipment and/or machinery safely and efficiently, following the manufacturer’s instructions and those of your organisation
Reinstate the work area
P24 examine the treated surface for an even appearance, ensuring it is free from dirt and excess moisture
P25 tell the relevant person about any stains or soil that you could not remove, applying more treatment according to instructions
P26 where applicable, rinse treated surfaces taking care not to affect the surrounding area
P27 where applicable apply protective treatments or coatings
P28 put everything back in the right place, protecting furniture and equipment where a wet treatment was used and ensure no residues remain
P29 ensure you carry out a check for pest infestation and take the appropriate action to deal with any infestation identified
P30 where equipment with moving parts has been treated, ensure it is functioning correctly after deep cleaning
P31 report to the appropriate person any defects or damage caused during cleaning
P32 dispose of used and un-used solutions according to manufacturer’s instructions, and clean your equipment thoroughly
P33 put away cleaning agents and treatments securely when you have finished with them
P34 clean and store or dispose of all personal protective equipment following workplace instructions, procedures or guidelines
Knowledge and understanding
You need to know and understand:
Prepare the work area for cleaning
K1 why it is important to have the business’ up-to-date cleaning specification and from whom it can be obtained
K2 the level of personal hygiene required for the area in which you are working and why it is important to maintain personal hygiene
K3 why it is necessary to remove your personal items and where they should be stored during cleaning
K4 how to identify and assess the work area and its contents for required cleaning
K5 how factors such as type, position, form and amount of soiling may influence the type of cleaning required
K6 the available methods of treatment and the most effective and economical to use
K7 how to assess whether the equipment/surface is suitable for the planned treatment and what factors to take into account
K8 why is it important to report damaged or deteriorating surfaces and the effect that applying treatments may have on them
K9 the methods for reporting to your supervisor any concerns about the cleaning activity and why you should do this promptly
K10 the factors that will affect how you clean the surface
K11 how to safely isolate electrical or gas supplies and why you must do this before starting cleaning
K12 any standards that need to be applied to the equipment/work surface and who is responsible for ensuring these are adhered to
K13 how to ventilate the work area
Treat the work area
K14 for food businesses, how to monitor the cleaning you are undertaking and why it is important to maintain standards according to the business’ food safety management procedures
K15 why there are checks and restrictions in-place for the use of deep cleaning equipment and why these must be adhered to
K16 how to check that equipment is in safe working order before use, the circumstances in which equipment may not be used and to whom to report any problems
K17 why it is important to remove superficial dust and debris before commencing the deep cleaning process
K18 how to soften ground-in soil and/or stains and why it is necessary to do this
K19 how to identify the most appropriate place to carry out test cleans and why this should be done before applying treatments
K20 organisational Health and Safety instructions and why these should be checked against workplace procedures
K21 where to find manufacturer’s instructions for disassembling and reassembling food equipment, applying treatments, operating cleaning equipment and/or machinery and why it is important to follow these
K22 the circumstances under which equipment and surfaces should be pre- treated
K23 why treatments should be applied to surfaces evenly and the effect of not doing this
Reinstate the work area
K24 how long the treatment should take to work and what to look for when checking the treated surface and equipment on completion of cleaning
K25 the treatments that require rinsing, how this should be performed and the potential consequences of the inadequate removal of residues from food areas
K26 who to inform about soils or stains that you could not remove
K27 the factors to take into account when considering whether to apply more treatment to surfaces
K28 the surfaces that require protective treatments and how to apply these, according to instructions
K29 the correct place for all items moved before and during the cleaning activity and why it is important to put items back to the original place before they were moved
K30 how to identify signs of pest infestation and to whom to report this
K31 how to check that cleaned equipment is functioning correctly and the correct procedures for reporting any problems or damage
K32 the correct procedures for disposing of used and/or unused treatments and why these should be followed
K33 the correct method for cleaning equipment and/or machinery used during your work and why it is important to leave it in a clean condition
K34 the correct place for storing cleaning treatments, equipment and machinery
K35 how to inspect personal protective equipment after use, how it should be cleaned and stored and the circumstances under which it should be disposed
Key words specialised, cleaning, equipment, chemicals, treatments, deep-cleaning, health and safety, procedures
ASTC212 Deep clean equipment and surfaces
Overview
This unit is about conducting specialised, non-routine equipment and surface cleaning which may involve the use of specialist equipment.
Conducting deep cleaning may also require the use of specialist chemicals and treatments such as heavy-duty degreasers, de-waxers, tar and glue remover, acid cleaners, metal detergents, solvent de-greasers, waxes and polishes.
When conducting deep-cleaning it is important to be vigilant for health and safety risks such as chemical fumes, and damage to surrounding surfaces that may occur from exposure to cleaning agents and treatments. In food premises it is important to refer to the business food safety management procedures when conducting deep-cleaning as they may have special procedures or precautions.
This unit consists of three elements:
1. Prepare the work area for cleaning
2. Treat the work area
3. Reinstate the work area
Performance criteria
You must be able to:
Prepare the work area for cleaning
P1 obtain the latest business cleaning specification for deep cleans from the responsible person
P2 ensure your level of personal hygiene meets the business standards and is maintained throughout the cleaning process
P3 remove any personal items that may harbour micro-organisms or which may be damaged by exposure to specialist treatments or surface soiling
P4 ensure that the required personal protective equipment is available for use and is used when undertaking deep-cleaning
P5 identify the correct equipment/work area for treatment and decide on the most effective and economical treatment to provide
P6 examine the equipment/surface to make sure that it is suitable for the planned treatment, given the nature of the material and the type, position, form and amount of soiling
P7 refer to manufacturer’s instructions when disassembling equipment
P8 identify and report damaged or deteriorating surfaces and/or those which may require restorative work; report damaged food equipment
P9 tell the responsible person, as quickly as possible, if you do not know what the soil is or if you think that the surface may be damaged by the cleaning operation, or the substance might pose a risk to health
P10 look for and note any factors that will affect how you clean the surface
P11 before carrying out cleaning of equipment, isolate electrical or gas supplies according to safety requirements, purge supply lines and protect isolation points against accidental switching on during cleaning
P12 note any standards that need to be applied to the work other than your supervisor’s instructions, for example instructions held by the customer relative to the surface you are to treat or any slip resistance factor you must restore
P13 make sure there is enough ventilation in the work area for your comfort when carrying out deep cleaning, and to aid any drying process
Treat the work area
P14 for food businesses, monitor cleaning according to the business’ food safety management procedures
P15 have the correct authorisation to use any deep cleaning equipment before beginning work
P16 make sure that cleaning equipment is in safe working order before beginning work, identifying and reporting to the relevant person any reasons for not using the specified equipment
P17 remove any superficial dust and debris before commencing the deep clean
P18 soften ground-in soil and stains before trying to remove them
P19 carry out test cleans for colour fastness, shrinkage and soil removal in an area where marks are least likely to be noticed
P20 check your own current health and safety instructions with workplace procedures to protect yourself and others throughout the cleaning process
P21 apply the treatment safely, according to the manufacturer’s instructions and without over wetting or damaging the surface
P22 ensure the treatment is applied evenly and methodically and that any absorbent patches are pre-treated, concentrating the treatment on the most stubborn/ingrained soil or stain
P23 use all deep cleaning equipment and/or machinery safely and efficiently, following the manufacturer’s instructions and those of your organisation
Reinstate the work area
P24 examine the treated surface for an even appearance, ensuring it is free from dirt and excess moisture
P25 tell the relevant person about any stains or soil that you could not remove, applying more treatment according to instructions
P26 where applicable, rinse treated surfaces taking care not to affect the surrounding area
P27 where applicable apply protective treatments or coatings
P28 put everything back in the right place, protecting furniture and equipment where a wet treatment was used and ensure no residues remain
P29 ensure you carry out a check for pest infestation and take the appropriate action to deal with any infestation identified
P30 where equipment with moving parts has been treated, ensure it is functioning correctly after deep cleaning
P31 report to the appropriate person any defects or damage caused during cleaning
P32 dispose of used and un-used solutions according to manufacturer’s instructions, and clean your equipment thoroughly
P33 put away cleaning agents and treatments securely when you have finished with them
P34 clean and store or dispose of all personal protective equipment following workplace instructions, procedures or guidelines
Knowledge and understanding
You need to know and understand:
Prepare the work area for cleaning
K1 why it is important to have the business’ up-to-date cleaning specification and from whom it can be obtained
K2 the level of personal hygiene required for the area in which you are working and why it is important to maintain personal hygiene
K3 why it is necessary to remove your personal items and where they should be stored during cleaning
K4 how to identify and assess the work area and its contents for required cleaning
K5 how factors such as type, position, form and amount of soiling may influence the type of cleaning required
K6 the available methods of treatment and the most effective and economical to use
K7 how to assess whether the equipment/surface is suitable for the planned treatment and what factors to take into account
K8 why is it important to report damaged or deteriorating surfaces and the effect that applying treatments may have on them
K9 the methods for reporting to your supervisor any concerns about the cleaning activity and why you should do this promptly
K10 the factors that will affect how you clean the surface
K11 how to safely isolate electrical or gas supplies and why you must do this before starting cleaning
K12 any standards that need to be applied to the equipment/work surface and who is responsible for ensuring these are adhered to
K13 how to ventilate the work area
Treat the work area
K14 for food businesses, how to monitor the cleaning you are undertaking and why it is important to maintain standards according to the business’ food safety management procedures
K15 why there are checks and restrictions in-place for the use of deep cleaning equipment and why these must be adhered to
K16 how to check that equipment is in safe working order before use, the circumstances in which equipment may not be used and to whom to report any problems
K17 why it is important to remove superficial dust and debris before commencing the deep cleaning process
K18 how to soften ground-in soil and/or stains and why it is necessary to do this
K19 how to identify the most appropriate place to carry out test cleans and why this should be done before applying treatments
K20 organisational Health and Safety instructions and why these should be checked against workplace procedures
K21 where to find manufacturer’s instructions for disassembling and reassembling food equipment, applying treatments, operating cleaning equipment and/or machinery and why it is important to follow these
K22 the circumstances under which equipment and surfaces should be pre- treated
K23 why treatments should be applied to surfaces evenly and the effect of not doing this
Reinstate the work area
K24 how long the treatment should take to work and what to look for when checking the treated surface and equipment on completion of cleaning
K25 the treatments that require rinsing, how this should be performed and the potential consequences of the inadequate removal of residues from food areas
K26 who to inform about soils or stains that you could not remove
K27 the factors to take into account when considering whether to apply more treatment to surfaces
K28 the surfaces that require protective treatments and how to apply these, according to instructions
K29 the correct place for all items moved before and during the cleaning activity and why it is important to put items back to the original place before they were moved
K30 how to identify signs of pest infestation and to whom to report this
K31 how to check that cleaned equipment is functioning correctly and the correct procedures for reporting any problems or damage
K32 the correct procedures for disposing of used and/or unused treatments and why these should be followed
K33 the correct method for cleaning equipment and/or machinery used during your work and why it is important to leave it in a clean condition
K34 the correct place for storing cleaning treatments, equipment and machinery
K35 how to inspect personal protective equipment after use, how it should be cleaned and stored and the circumstances under which it should be disposed
Key words specialised, cleaning, equipment, chemicals, treatments, deep-cleaning, health and safety, procedures