Maintain housekeeping supplies

Transcription

1 Maintain housekeeping supplies UV21112 J/600/1082 Learner name: VRQ Learner number:

2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 50 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor initials IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)

3 UV21112 Maintain housekeeping supplies The aim of this unit is to develop the knowledge and understanding required to maintain housekeeping supplies in order to comply with health and safety requirements and ensure that company procedures for the storage and issuing of supplies are followed. You will learn about the legal requirements that determine how housekeeping supplies should be handled and stored. You will understand the importance of checking housekeeping supplies on delivery and the methods used to handle housekeeping supplies safely. You will learn the importance of maintaining the storage area so that it is secure, free from pests and kept at an appropriate level for the needs of the business. UV21112_v6

4 Level 2 Credit value 1 GLH 10 Observation(s) 0 External paper(s) 0

5 Maintain housekeeping supplies Learning outcomes On completion of this unit you will: 1. Understand the health and safety considerations required when handling housekeeping supplies 2. Understand the importance of checking housekeeping supplies when delivered to hospitality premises 3. Understand the importance of procedures used during the storing and issuing of housekeeping supplies Evidence requirements 1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 3. External paper There is no external paper requirement for this unit. UV

6 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 4 UV21112

7 Knowledge Learning outcome 1 Understand the health and safety considerations required when handling housekeeping supplies You can: Portfolio reference a. Describe the basic legal requirements that ensure that health and safety is maintained when handling housekeeping supplies b. Explain how housekeeping supplies should be stored to ensure health and safety is maintained UV

8 Learning outcome 2 Understand the importance of checking housekeeping supplies when delivered to hospitality premises You can: Portfolio reference a. Explain why checking housekeeping supplies on delivery is required b. Describe the particular points that need to be checked when housekeeping supplies are delivered c. Describe the methods used to lift and handle housekeeping supplies safely d. Describe why security procedures are needed in a housekeeping supplies storage area 6 UV21112

9 Learning outcome 3 Understand the importance of procedures used during the storing and issuing of housekeeping supplies You can: Portfolio reference a. Explain how the storage area is maintained to ensure that housekeeping supplies are kept in the correct condition b. Describe the working practices that need to be followed to ensure that storage areas remain secure c. Describe the working practices that need to be followed to ensure that storage areas remain free of pests d. Explain how housekeeping supplies are kept at an appropriate level for the needs of the business e. State the importance of separating different cleaning chemicals within the storage area f. Describe the procedures to follow when unexpected situations arise UV

10 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Understand the health and safety considerations required when handling housekeeping supplies Housekeeping supplies: Materials (polish, all-purpose cleaner, toilet cleaner, glass cleaner, sanitiser), equipment (vacuum cleaner, mop, duster, colour coded cloths, dustpan, abrasive/nonabrasive pad), linen (pillows, sheets, duvet cover, towels), customer consumables (toiletries, hotel literature, tea, coffee, milk, sugar, biscuits). Legal requirements: Current legalisation at the time of delivery, health and safety at work, control of substances hazardous to health (COSHH) and reporting of injuries diseases and dangerous occurences regulations (RIDDOR), environmental protection legislation, public health and infectious diseases regulations, manual handling, staff training, company policy and procedures to ensure compliance. Storing housekeeping supplies to ensure health and safety: According to manufacturers instructions, clearly labelled, secure and access controlled, well ventilated, well lit and free from dampness, flammable items stored under special conditions and away from other items, adequate shelving provided, not piled too high, storage room should not be over crowded, correct temperature. 8 UV21112

11 Outcome 2: Understand the importance of checking housekeeping supplies when delivered to hospitality premises Importance of checking housekeeping supplies on delivery: To make sure deliveries match the requisition, to make sure there are no discrepancies in delivery (too few or too many, a different product, a different price), to make sure supplies are undamaged. Points that need to be checked: Quantity of goods, quality of goods, that they match the order, price is correct. Lift and handle housekeeping supplies: Handle according to manufacturer s instructions, follow systems of work specified by employer, lift heavy items with a straight back and bent legs, get help to handle large deliveries, use trolley where supplies are too heavy to lift, make sure the supplies are securely packaged, use of personal protective equipment (PPE). Security procedures: Follow company procedure, control keys, limit access to only authorised personnel, keep accurate records of issues and deliveries of items, carry out regular stock takes, system for issuing stock, rotate stock correctly, do not stack items too high, keep the store area clean. Security procedures are needed: To protect the supplies from damage or theft, damage and loss of stock will affect profit, to comply with health and safety legislation, to detect problems, so staff and customers are not given the opportunity to damage or steal supplies. UV

12 Outcome 3: Understand the importance of procedures used during the storing and issuing of housekeeping supplies Ensure that housekeeping supplies are kept in the correct condition: Well ventilated, well lit and free from dampness, adequate shelving, items used most frequently should be easily accessible, stock should be stored in such a way that it can be used in rotation, details of date of delivery and use-by date should be recorded, area should have enough space to enable proper cleaning, storage rooms should be regularly inspected. Ensure that storage areas remain secure: Follow company procedure, control keys, limit access to authorised personnel only, keep accurate records of issues and deliveries of items, carry out regular stock takes, system for issuing stock, rotate stock correctly, do not stack items too high, keep the store area clean. Ensure that storage areas remain free of pests: Pests (rats, mice, fleas, cockroaches, moths, bed bugs), keep the area clean and free from damp, repair holes and cracks in the walls or floors of the area, regular inspection, ensure pest control services check and bait the area regularly, ensure daily, weekly and periodic deep cleaning, fumigation, use pest control traps, use of shelves to keep supplies off the floor. Appropriate level for the needs of the business: Liaise with other departments to determine levels of business, set minimum and maximum stock levels, maintain complete and up to date stock records, follow stock rotation systems, carry out regular stock checks. Separating different cleaning chemicals: To avoid cross-contamination, to avoid staff using the wrong product (causing unnecessary expense or product damage), some chemicals can create noxious fumes when mixed together. Unexpected situations: Discrepancies in delivery, damage to stored items, theft from store room, pest infestation, stock take highlights discrepancy in stock levels, running out of stock, staff or customer accidents. Procedures: Follow company guidelines, comply with current health and safety legislation, report to an appropriate person as soon as possible, remove hazards. 10 UV21112