Cleaning

Syllabus

Unit 1 – Health, Safety and Security

The learning outcomes for this unit are:

Health and safety responsibilities
Risk assessment
Health and safety regulations
Safety data sheets
Other regulations
Equality and diversity

Unit 2 - Communication

The learning outcomes for this unit are:

Why communication is important
The importance of your behaviour or attitude
Creating a positive impression
How to communicate clearly
Responding positively to questions and queries
Recording information
Reporting faults with communication equipment
Establishing customer needs and attitudes

Unit 3 – Working in teams and developing yourself

The learning outcomes for this unit are:

How to work effectively with others
Welcoming new team members
Sharing knowledge and skills
Handling disagreements
Developing yourself in your job
Work activities and support
Discussing progress with supervisors and colleagues

Unit 4 – Dealing with routine and non routine waste

The learning outcomes for this unit are:

What is meant by waste
Types of waste
Waste and recycling
The procedures for preparing your work area
Approved methods for transferring waste
Recording waste
How to deal with waste containers
How to handle non routine waste
Disposal of special non routine waste

Unit 5 – Cleaning internal surfaces and areas

The learning outcomes for this unit are:

General considerations in cleaning
Cleaning and maintaining internal services
Planning the sequence of cleaning
Cleaning and maintaining floors
Storing your equipment and finishing the work

Unit 6 – Cleaning washrooms

The learning outcomes for this unit are:

The importance of cleaning washrooms
Personal hygiene when cleaning washrooms
Equipment to be used when cleaning washrooms
Cleaning methods to be used when cleaning washrooms

Unit 7 – Cleaning high risk areas

The learning outcomes for this unit are:

What are high risk areas
Preparing to clean high risk areas
Maintaining a high level of hygiene
Different types of cleaning equipment
How to prevent the spread of infection and cross contamination in a high risk area
Equipment to be used when cleaning high risk areas
Dealing with spillage of bodily fluids
The correct order of work
Cleaning work schedules in hospitals

Unit 8 – Cleaning food areas

The learning outcomes for this unit are:

Food safety management
Food hazards
Sources of food hazards
Pest control
Importance of wearing PPE in food areas
Personal hygiene practices
Reporting health conditions
Preparing the area for cleaning
Cleaning equipment
Cleaning agents
Preparing the food production plant, equipment and materials for cleaning
Cleaning the food production equipment
Re-instating equipment in area after cleaning

This is only an approximate figure and is dependant upon how much time you can dedicate to your studies and how well you grasp the learning concepts in the course material. Furthermore, at the end of each lesson there is a question paper that needs to be completed and returned to your tutor. You should allow at least 1 - 2 hours of study to complete each question paper.

The approximate amount of time required to complete the course is: 80 hrs.