Refer to full and partial cleaning days for specific tasks.

• Empty rubbish bins in all offices and tea rooms and replace liners.
  (Bin liners supplied by Retail Client Site.)

• Sweep all hard floor areas using a dust control mop.
  Ensure all corners, edges, and behind doors and fridges are swept,
  or alternatively use a Vacuum Cleaner to clean areas behind fridges and fixed objects.

• Vacuum all carpeted areas using the Vacuum Cleaner.
  (Refer to the Machinery Usage Maintenance and Trouble Shooting Guide for correct operation.)

• Wipe down all walls and doors using Resolve and a cloth to remove any marks or stains.

• Polish door push plates using paper towel and glass cleaner.

• Dust door grills (if applicable) with a dust brush or damp cloth.

• Detail mop all hard floors using:

  • 40ml of Neutral Cleaner in a bucket filled with clean hot water.

• Ensure all corners and edges are mopped.

• Once the floor is completely dry, buff all hard floor surfaces with the Gas or Electric Burnisher (if supplied).
  (Refer to Machinery Section for proper usage.)

Section 8.0 — Assessment

Outcomes:

At the end of this session, participants will be able to:

• Identify and use the correct equipment, chemical, and process required to clean the tea room, offices, and training rooms.