Deep clean equipment and surfaces

URN: INSC011
Business Sectors (Suites): Cleaning and Support Services
Developed by: Skills CFA
Approved on: 2021

Overview

This standard is part of the competence area related to providing cleaning services, including the use of equipment. It is about deep cleaning equipment and surfaces. It is for cleaning operatives who clean the equipment and surfaces which may involve the use of specialist machinery. Conducting deep cleaning may also require the use of tools, brushes, 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. Deep cleaning often involves disassembly of equipment, de-scaling, dusting hard to reach spaces and touch points, sterilising various surfaces and equipment. In food premises it is important to refer to the operator's food safety management procedures when conducting deep cleaning as they may require following special procedures or precautions. When conducting deep cleaning, it is important to be vigilant of health and safety risks such as chemical fumes, damage to surrounding surfaces that may occur from exposure to cleaning agents and treatments.


Performance criteria

You must be able to:

Preparation and protection

1.      carry out health checks and follow organisational procedures for safe working practice

2.      comply with risk assessment procedures and undertake a dynamic risk assessment at place of work and in response to extant conditions

3.      take the relevant actions depending on the outcome of risk assessments carried out

4.      ensure all required products and protective equipment are available

5.      wear the relevant protective equipment while carrying out cleaning

6.      follow organisational procedures for reusing or disposing of protective equipment

7.      ensure the safe systems of work and requirements are followed

8.      select the appropriate colour-coded equipment

9.      ensure any relevant safety and warning signs are displayed clearly

Controlling the risk of infection

10.  follow your organisation's requirements for mitigation of risk of infection in the workplace

11.  follow the cleaning procedures depending on environment and identified risks

12.  examine areas for cleaning and identify any high contact touch points

13.  carry out cleaning in accordance with work schedule and required frequency depending on the outcomes of risk assessment

14.  use cleaning products including specialist cleaning solutions, antibacterial and antiviral chemicals

15.  use disposable cleaning equipment to reduce viral loading in the areas being cleaned

16.  follow the enhanced cleaning and disinfection procedures for suspected or confirmed virus contamination

17.  use specialist equipment for disinfection, including fog, mist, vapour and ultraviolet (UV) systems and follow relevant procedures for re-entry

18.  dispose of used cleaning and protective equipment in accordance with specified safety procedures

19.  clean and disinfect reusable cleaning equipment

20.  wash and dry your hands thoroughly and safely in accordance with organisational requirements

21.  ensure the hand washing facilities are maintained with an adequate supply of washing solution, disinfection gels and a hygienic means of hand drying

Prepare the work area for cleaning

22.  identify the relevant surfaces or equipment requiring deep clean

23.  obtain the operator's specification for deep cleaning from the relevant member of staff

24.  ensure your level of personal hygiene meets the operator's standards and is maintained throughout the cleaning process

25.  remove any personal items that may harbour bacteria, or may be damaged by exposure to specialist treatments or surface soiling

26.  identify the equipment or surface for treatment and choose the most suitable cleaning agent or solution

27.  examine the equipment or surface to ensure that it is suitable for the planned treatment according to the nature of the material and the type, position, form and amount of soiling

28.  refer to the manufacturer's instructions when dis-assembling equipment

29.  identify and report damaged or deteriorating surfaces, food equipment

30.  inform the relevant member of staff in a timely manner if the nature of soiling is unknown or if you think that the surface may be damaged by the cleaning operation, or the substance might pose a risk to health

31.  isolate electrical or gas supplies before the cleaning in accordance with operator's safety requirements, purge supply lines and protect isolation points against accidental switching on during cleaning

32.  adhere to any additional standards that need to be applied to the work such as operator's instructions

33.  ensure there is enough ventilation in the work area when carrying out deep cleaning, and to aid the drying process

Treat the work area

34.  ensure the authorisation is obtained for using any deep cleaning equipment before beginning work

35.  check your own relevant health and safety instructions against operator's workplace procedures to protect yourself and members of staff throughout the cleaning process

36.  assemble the relevant tools required for deep cleaning depending on the type of surface or equipment

37.  ensure that cleaning equipment is in safe working condition before beginning work

38.  remove any dust and debris before commencing the deep clean

39.  prepare the relevant agents and solutions for deep clean

40.  carry out test cleans for colour fastness of materials, shrinkage and soil removal in an area where marks are least likely to be noticed

41.  soften the in-grained soil and stains with relevant agent or solution before trying to remove them

42.  apply the treatment safely, without over wetting or damaging the surface in accordance with the manufacturer's instructions

43.  ensure the treatment is applied evenly and methodically and that any absorbent patches are pre-treated, concentrating the treatment on the most stubborn or ingrained soil or stain

44.  undertake cleaning in accordance with the operator's food safety management procedures

45.  use the deep cleaning equipment or machinery efficiently, following your organisation's and the manufacturer's safety instructions

46.  identify and report to the relevant member of staff any faults or reasons for not using the specified equipment

Reinstate the work area

47.  rinse treated surfaces taking care not to affect the surrounding area, where applicable

48.  examine the treated surface for an even appearance, ensuring it is free from dirt and excess of moisture

49.  apply protective treatments or coatings, where applicable

50.  report to the relevant member of staff any stains or soil that could not be removed

51.  put everything back in the designated area, protecting furniture and equipment where a wet treatment was used and ensure no residues remain

52.  ensure you carry out a check for pest infestation and take the appropriate action to deal with it

53.  where equipment with moving parts has been used, ensure it is functioning correctly after deep cleaning and re-assembly

54.  report to the relevant member of staff any defects or damage caused during cleaning

55.  dispose of used and un-used solutions according to manufacturer's instructions, and clean your equipment thoroughly

56.  put away cleaning agents and treatments securely when you have finished with them

57.  clean and store or dispose of all protective equipment following the relevant workplace instructions, procedures or guidelines


Knowledge and Understanding

You need to know and understand:

Preparation and protection

1.      the health checks and relevant procedures for safe working practice

2.      your organisation's principles of dynamic risk assessment within the workplace

3.      the relevant actions depending on the outcome of risk assessments carried out

4.      the products and protective equipment for carrying out cleaning and infection control

5.      how to reuse the protective equipment or dispose of it in line with your organisation's safety procedures

6.      the organisational requirements for safe systems of work

7.      how and where to display the relevant safety and infection control signage for cleaning areas

8.      your organisation's requirements for minimising risk of infection while working on premises

9.      why it is important to choose the correct colour coded equipment and how to use it

Controlling the risk of infection

10.  your organisation's procedures for mitigating the risk of infection

11.  the frequency of routine cleaning in communal areas, facilities and high-contact areas

12.  the enhanced cleaning and disinfection procedures for suspected or confirmed virus contamination

13.  the areas for cleaning and how to identify high contact touch points

14.  the range of specialist cleaning products and how to use them safely and effectively

15.  the cleaning procedures to follow, depending on the environment and risks identified

16.  how to use specialist equipment for disinfection using fog, mist, vapour and ultraviolet (UV) systems

17.  your organisation's procedures for cleaning and disinfection of reusable equipment

18.  your organisation's procedures for disposing of used cleaning equipment and protective equipment

19.  the duration of hand washing procedures after the protective equipment is removed

Prepare the work area for cleaning

20.  how to identify and assess the work area and its contents for required cleaning

21.  why it is important to have the operator's cleaning specification and from whom it can be obtained

22.  the level of personal hygiene required for the area in which you are working and why it is important to maintain personal hygiene

23.  why it is necessary to remove your personal items and where they should be stored during cleaning

24.  how such factors as type, position, form and amount of soiling may influence the type of cleaning required

25.  the available and the most effective methods of treatment to use

26.  how to assess whether the equipment or surface is suitable for the planned treatment

27.  why is it important to report damaged or deteriorating surfaces and the effect that applying treatments may have on them

28.  the reporting procedures for any concerns about the cleaning activity and why this should be done promptly

29.  how to isolate electrical or gas supplies safely and why you must do this before starting cleaning

30.  the relevant standards that need to be applied to the equipment and work surface and who is responsible for ensuring these are adhered to

31.  why it is important to ventilate the work area

Treat the work area

32.  how to obtain the authorisation for using any deep cleaning equipment before beginning work

33.  how to monitor the cleaning you are undertaking and why it is important to maintain standards according to the operator's food safety management procedures

34.  the relevant tools required for deep cleaning depending on the type of surface or equipment

35.  why there are checks and restrictions in-place for the use of deep cleaning equipment and why these must be adhered to

36.  how to check that equipment is in safe working condition before use, the circumstances in which equipment may not be used and to whom to report any problems

37.  the relevant agents and solutions for deep clean

38.  why it is important to remove superficial dust and debris before commencing the deep cleaning process

39.  why treatments should be applied to surfaces evenly and the effect of not doing this

40.  how to soften ingrained soil or stains and why it is necessary to do this

41.  how to identify the most appropriate place to carry out test cleans and why this should be done before applying treatments

42.  your organisation's health and safety instructions and why these should be checked against workplace procedures

43.  where to find manufacturer's instructions for dis-assembling and re-assembling food equipment, applying treatments, operating cleaning equipment or machinery and why it is important to follow these

44.  the reporting procedures for faults or reasons of not using the specified equipment

Reinstate the work area

45.  the treatments that require rinsing, how this should be performed and the potential consequences of the inadequate removal of residues from food areas

46.  who to report the soils or stains that could not be removed

47.  the factors to take into account when considering whether to apply more treatment to surfaces

48.  the surfaces that require protective treatments and how to apply these, in accordance with relevant instructions

49.  the designated place for all items to be moved before and for duration of the cleaning activity and why it is important to put items back to the original place before they were moved

50.  how to identify signs of pest infestation and to whom to report this

51.  how to check that cleaned equipment is functioning safely and the relevant procedures for reporting any problems or damage

52.  the relevant procedures for disposing of used or unused treatments and why these should be followed

53.  the relevant method for cleaning equipment or machinery used during your work and why it is important to leave it in a clean condition

54.  the designated place for storing cleaning treatments, equipment and machinery


Scope/range


Scope Performance


Scope Knowledge


Values


Behaviours


Skills


Glossary


Links To Other NOS


External Links


Version Number

2

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

Instructus

Original URN

ASTC212

Relevant Occupations

Cleaning Services Operations, Cleaning Support Operations, Elementary Cleaning Occupations, Elementary Occupations, Retail and Commercial Enterprise, Service Enterprises

SOC Code

9223

Keywords

specialised, cleaning, equipment, chemicals, treatments, deep-cleaning, health and safety, procedures