RESEARCH PROJECT REPORT

ON
CHANGED IN HOUSEKEEPING SOPs AFTER
POST COVID

Report submitted to AMITY UNIVERSITY,

HARYANA for partial fulfillment of the
requirement for the award of
BACHELOR OF HOTEL MANAGEMENT AND
CATERING TECHNOLOGY
(4 year degree programme)
SESSION :2017-2021
“CHANGED IN HOUSEKEEPING SOP AFTER POST COVID”
AMITY UNIVERSITY, HARYANA
- 122413

AMITY SCHOOL OF HOSPITALITY - 2017-2021

RESEARCH SUPERVISOR: SUBMITTED BY-
DILSHAD AHMAD
COURSE- BHMCT 2017-2021
ENROLL NO. – A50328917015
 STUDENT DECLARATION

DILSHAD AHMAD, student of BHMCT 2017-21 batch

of Amity School of Hospitality, Haryana, declare that
the research project entitled “CHANGED IN
HOUSEKEEPING SOP AFTER POST COVID” is
submitted to Amity University, Haryana. This
research project contains no material that has been
submitted previously, in whole or a part, for the
award of any academic degree or diploma. This
research project is my own work.

DILSHAD AHMAD
BHMCT 2017-21
 Certificate
From the Guide
Amity School Of Hospitality, Haryana

I inform you that this project “CHANGED IN HOUSEKEEPING SOP AFTER

POST COVID”, specially focused on and fulfilment of all need to
requirement of “BACHELOR’S OF HOTEL MANAGEMENT AND
CATERING TECHNOLOGY” is written and work carried independent by
MR. DILSHAD AHMAD under my guidance and supervision. This project
is not previously submitted for the award of any degree/diploma.

Mrs. SHIVANI

AMITY SCHOOL OF HOSPITALITY

AMITY UNIVERSITY, HARYANA

 CERTIFICATE
FROM THE HEAD OF INSTITUTE
AMITY SCHOOL OF HOSPITALITY, HARYANA

This is certified that Mr. DILSHAD AHMAD is a student of

BHMCT in AMITY SCHOOL OF HOSPITALITY, HARYANA for the
academic year of (2017-2021). His project “CHANGED IN
HOUSEKEEPING SOP AFTER POST COVID” to fulfilment of all
the need to requirement for the degree of “BACHELOR’S IN
HOTEL MANAGEMENT AND CATERING TECHNOLOGY”.

Mr. ARUNANGSHU BHATTACHARYA (HOI)

AMITY SCHOOL OF HOSPITALITY
AMITY UNIVERSITY, HARYANA
 ACKNOWLEDGEMENT

Pursuing a research project study is a rewarding journey. It is

like a marathon, that is not to be taken lightly. In this journey, I
have received tremendous support and encouragement from
many people and I would take this opportunity to express my
appreciation to all those who have helped me in reaching the
finish line.
First of all, I would like to thank my research supervisor Mrs.
Shivani, whose contribution in stimulating suggestions and
encouragement helped me a lot.
And secondly, I would like to thank our HOI, Mr. Arunangshu
Bhattacharya, my parents and friends who have always
encouraged me and for directly and indirectly helping me in the
success of this research project within a limited time.

DILSHAD AHMAD
 ABSTRACT

An abstract is an outline/summary of your paper and your

whole project. It should have an intro, body and conclusion.
Abstracts highlight major points of a research and explain why
your work is important, what your purpose was, what you
learned and what you concluded.

Abstract of my topic “CHANGED IN HOUSEKEEPING SOP AFTER

POST COVID” is basically against a common view towards a
major department of a hotel i.e., Housekeeping.
My purpose of this study is to give an idea about changed in
sop of housekeeping after covid. This study contains
housekeeping SOP before covid-19 and housekeeping SOP
after covid-19.
I completed my project with the help of some questionnaires.
My guide Mrs. Shivani always supported me in this journey of
research study and gave me some more ideas to complete my
research.
 INTRODUCTION
Housekeeping is also outlined as ‘provision of a clean, comfy,
safe and esthetically appealing environment’. By another
definition, ‘housekeeping is AN operational department in a
very edifice, that is chargeable for cleanliness, maintenance,
aesthetic maintenance of rooms, public areas, back areas and
also the surroundings’.
The term work outside the welcome, hospitals refers to the
management of daily duties and chores concerned within the
running of a house, like cleanup, cooking, home maintenance,
shopping, and bill payment etc. These daily revenant tasks is
also performed by any members of the house, or by different
persons like manservant or maids UN agency are employed for
the aim.
Housekeeping means that activity all the duties towards
cleanup, maintaining orderliness, and running a house or a
business property. just in case of hotels, the work duties involve
maintaining the edifice to the simplest attainable state in terms
of cleanliness, and keeping it at extremely fascinating
atmosphere.
CHANGED IN HOUSEKEEPING SOP AFTER
POST COVID:-

All organizations and departments have some

standard operating procedures to ensure that the
department runs smoothly and smoothly. Hotels
therefore only have standard operating
procedures for each segment, including housing,
food and beverage service, food production, front
office and more.
The whole world is suffering from an epidemic
called Kovid-19 2019 and the hotel industry has
suffered a lot due to this epidemic. According to
some news agency reports, the hotel industry is
almost 10 years behind.
Speaking of housekeeping and its standard
operating procedures before and after Kovid,
many changes will be made to protect guests and
employees from the pesticide form Kovid-19.
 Housekeeping: -
Definition: -

Housekeeping involves home ownership, which

means disposing of dustbins, cleaning dirty
surfaces, dusting and vacuuming.
It may also include some outdoor activities such
as removing leaves from rain gutters, washing
windows and cleaning dormitories.
The term home ‌cleaning is often used in politics
and business to describe the removal of
unwanted staff, practices or policies in an effort
to improve or improve.
 Housekeeping SOP Before Kovid-19: -

Housekeeping efforts speak for themselves. The

result of Fox housekeeping efforts along with
honesty is remarkable. Housekeeping staff are
required to perform cleaning and maintenance
work at various locations inside the hotel.
Cleaning and maintaining guest rooms and guest
bathrooms is a very important task. Guests
critically assess the cleanliness of the area.
By following the best cleaning and maintenance
practices, the housekeeping staff can help to
satisfy the guests and prepare the new guests to
repeat their journey to the hotel. This will bring
more revenue to the hotel business. In order to
work in the direction of simultaneous guest
satisfaction and work productivity, it is necessary
for the housekeeping staff to design cleaning and
maintenance processes and follow them
appropriately.
SOP to clean the guest room: -

The guest room cleaning SOP is given below.

After the employee enters the room and
starts the housekeeping work, he / she must -
 Do not use the guest room as a room stop
or to clean the room and remove dirt.
 Keep the guest room door open while
working.
 Open the curtain and patio door.
 Collect furniture and put it in the right
place.
 Keep vacuum cleaners and other cleaning
equipment in the room.
 Check the bed type.
 Take the appropriate size bed linen and
place it on the nearest chair.
 Pull out the back bedspread and place it
on the chair.
 Examine the bed and pillows for their
condition as well as lost and found items.
 In the case of a checkout room, submit
the left super item to the floor supervisor.
If the guest is in the room, keep the
object safe and visible to the guest.
 Place fluffy sheets and pillow covers in
the trolley’s dusty linen cart.
 Empty ashtray from guest room to
bathroom dustbin and dustbin and trolley
garbage car.
 Remove used glass, cups, ashtray, trays
and place them on the bathroom
platform.
 Spray the bathtub, basin, glasses, cup and
tray with cleaning fluid. Soak them
chemicals from the liquid.
 Make the bed.
 Start dusting off the extreme corners of
the room and work outdoors.
 Clean Wipe TV
 Straighten the guest item.
 Sweep the floor of the room and
courtyard.
 Close the floor of the room and
courtyard.
 Clean glasses, cups and trays.
 Improve glasses, cups, telephone
accessories and TV remotes.
 Check the condition of bathroom slippers
and bathrobes. Replace if dirty.
 Close the courtyard door
 Close all curtains
 Clean the entrance.
 Close and close the room door.
SOPS for cleaning system: -

The SOP for cleaning a guest bathroom is given

below.
 Open the bathroom ventilation.
 Sweep the bathroom floor.
 Scrub and finish the platform, bathtub and
basin.
 Scrub the toilet bowl, rim, ring and hinges
and finish.
 Wipe the mirror.
 Clean the bathroom walls using wet wipes or
sponges.
 Replace features such as toilet rolls, toilet
blocks, shampoo, conditioners and
moisturizers.
 Change the bathroom mat.
 Wipe the working shower curtain from top to
bottom with a dry cloth.
 Change bath towels and hand towels.
  Replace the dustbin liner.
 Turn off the bathroom ventilation.
 Clean the bathroom door
 Keep the bathroom door open after cleaning.
 Check the bathroom dormat. Replace if
necessary.
 Report any damage to the supervisor.

SOPs for balcony / patio cleaning: -

Balconies or courtyards are extensions of the
guest room. Their cleaning SOPs are given below.
 Enter the balcony.
 Spray walls, handrail
 Clean and clear bird droplets
 Wipe rocking or seating chairs and tables
 Clean the door tracks on the floor.
 Sprinkle the floor.
 Wipe the floor.
SOP to clean front office and lobby: -

The lobby is active 24 hours a day.

Furniture, carpets, floors and ceilings; Everything
needs to be kept very clean at all times.

SOPs are as follows -

 Clear waste in all ashtrays to prevent cigarette

burns.
 Clean them and restore to appropriate places.
 Clean the dustbin near the front office desk.
 Change their lining and keep them intact.
 Dusting and wiping telephone equipment, fax
machines, computers and kiosks. Clean the
telephone device, computer board, and kiosk's
touchpad.
 Remove the spider webs from the roof.
 Remove dust that has accumulated on walls,
windows, furniture and floors.
 Remove stains on carpet and furniture.
 Carefully clean all artifacts using a damp and
soft cloth.
 Sweep and clean the floor of the lobby and
front office desk area.
 Dust and polish any vase, painting and art
piece.
 Spray air clean spray with signature fragrances.
 Play very light and soothing instrumental
music..

Do-Not-Disturb (DND) SOP rooms: -

Each room should be entered at least once a day by
housekeepers. Visitors who do not want to be
disturbed by any housekeeping service mark their
rooms with a Do-Not-Disturb (DND) sign.

The SOP of these rooms is given below.

 Do not interrupt by calling until 2:00 p.m.
 After 2:00 pm, the Supervisor drives the room
to know the needs of the guest.
 The housekeepers contacted the manager to
make sure he was using the room.
 If the call is not answered by the visitor after
two attempts to make a call, the room is
supported.
 To his knowledge, the housekeepers entered
the room and proceeded with the normal
maintenance work.

SOPs for cleaning the restaurant: -

Restaurants need to be cleaned daily before the
start of their working hours and when restaurant
staff request cleaning.

SOP is given below.

 Collect all cleaning equipment and restaurant

keys.
 Turn on all electric lights.
 Open all drapes and blinds to absorb natural
light.
 See everywhere to schedule work.
 Align all the chairs away from the table to make
room for cleaning.
 Clean the area on the carpet, using a vacuum
cleaner.
 Remove any food stains from the carpet using a
suitable cleaner.
 If there is no carpet on the floor, sweep it and
scrape it.
 Wipe off all furniture in the restaurant.
  Cool the furniture if needed.
 Using a feather duster, dust all photos,
drawings, works of art, and corners.
 Clean and disinfect phone items.
 Polish metal, glass and wood materials if
needed.
 Clean glasses and windows by wiping them with
a damp sponge.
 If the need for maintenance is identified,
contact the engineering department.
 If there are any guest items available then place
them on a home storage control desk.
 Collect all the dirty table linen and replace it
with new ones.
 Return keys to security department.
 Record in the housing register.

Laundry Management SOPs

Laundry management is done on a daily basis. Here
are some common procedures given

Collect Dirty Linen –

Collect dirty linen from various parts of the hotel
such as guest rooms, guest toilets, and restaurant.
Place the dirty linen separately. The rule is that, any
linen, should not hang on the edge of the collection
basket. Transfer the collected linen to the goods
department.

Sort Linen –
Sort the linen carefully according to the type of
fabric, the background of the material used, the
level of dirt, and the type of dirt. Keep staff
uniforms, guest room and bathroom linen, dining
linen, meat pinafores, and personal guest clothing
all separately. Always carry linen using gloves.

First Heat Stains –

Before applying the linen to the washer, check the
stains such as oil or oil. Remove stains using stain
cleaning chemicals. If pre-ordered, use detergents
and detergents only during washing, saving time
and effort.

Wash / Remove Linen –

Apply linen to washers. Measure the linen before
the washing process to make sure the washers are
not overloaded.
Housekeepers need to carry more washers and
dryers depending on the size of the hotel and living
rooms. Set automatic washers in different wash
cycles depending on the type of linen.
For example, embroidered pillow covers require a
soft bath cycle and curtains require heavy washing
cycles.

Dry the linen –

Place the linen on the dryer to remove any
remaining moisture. Be careful when transferring
linen from washers to dryers because the weight of
the linen increases after washing.
Use an automatic dryer that provides dry air
blowing. The lint appears on the surface of the
linen during drying exposing the finished area.
These dryers are less energy efficient and produce
completely dry and completely dry linen.

Iron / Fix Linen –

In this section, check the linen for any aging.
Separate the worn-out linen that will be given to
the tailor.
Some linen such as towels, bed linen, and dining
linen need to be ironed.
Transfer these fabrics to the ironer. Handmade
linen is as thin as a uniform.

Fold and Pack Linen –

Automatic folding and packing machines help
housekeepers save a great deal of effort to wrap
and wrap accurately.
Other types of linen such as staff uniforms and
personal clothing for guests still require hand-
wrapping efforts.
Use stacking / stacking equipment that ensures a
complete look and makes linen easier to store and
handle.

Delivery Linen –
Move fine linen to the uniform room and linen
room.
Send adjustable linen to the tailor's room.
Then bring the linen during storage and cleaning of
various guest rooms, restaurants, and banquet
halls.

SOP to set up Chambermaid's Trolley

 The SOP is presented as follows –
 Wipe off the entire cart.
 Quickly check for any broken parts.
 Clean it by dusting and removing any stains.
 Put things by weight: heavier items at the
bottom and lighter items at the top of the
trolley.
 Lay the linen for a different purpose.
 Close the lid of the cleaning bottles and cans
of liquid tightly.
 Record the numbers and types of items
uploaded to the Chariot Chariot.
 Collect room keys.
 Take the trailer to the designated floor.
 Park it outside the room so that the side of
the linen facing out and the entry of the
room is blocked.

SOP for entry into the guest room

The housekeepers must follow the SOP given below to
enter the guest room.
 Leave DND rooms (Do not disturb) uninterrupted.
 He knocks on doors and announces in a loud voice,
“Housekeeping…”.
 Wait five seconds to hear the guest's response.
 If no response is received, announce the same again.
 When there is no second answer, unlock the door.
 He entered the room.
 If a visitor is found sleeping, leave the room quietly.
 If a guest responds, politely ask when he or she
would like to work in the room.
 In the event that a visitor seeks it later, notify his
reply and withdraw from the room.
 If the house-to-house work is in progress and the
visitor is returning outside, we greet him and ask if
the visitor would like to return at some point.

Public Cleanup:
There are a variety of public places that are often
visited by hotel guests. The appropriate housing
units and SOPs are provided -
Cases for cleaning elevators: -
Do the job of cleaning the elevators early in the
morning when a small number of guests are
expected to use it.
 Drive the elevator downstairs.
 He opened their door.
 Place the appropriate signboard next to it.
 Clean the elevator using the appropriate
cleaning fluid according to the lift cabin wall
material.
 Wipe the doors of the elevator.
 Work from top to bottom while cleaning the
elevator cabin.
 Keep the lifting door open until the floor and
walls are completely dry.
 Blow fresh air.
Garden SOPs: -
A farmer or a team of farmers work to keep the
garden looking beautiful. You must -
 Water the plants regularly and according to the
needs of the plants; usually very early in the
morning.
 Remove weed and weed leaves daily.
 Use Arbosculpture art to enhance the beauty of
trees and shrubs.
 Keep garden tools clean and safe.
 Report any damage or need for tools or plants
to the community center manager.
 Keep the grass in good condition by cutting
from time to time with the help of a trimmer.
 Keep any artificial waterfalls or artificial water
body clean.
 Planting and fertilizing crops according to each
schedule.
 Also use the hotel food waste to fix fertilizer

SOPs for cleaning the restaurant: -

Restaurants need to be cleaned daily before the
start of their working hours and when restaurant
staff request cleaning. SOP is given below.

 Collect all cleaning equipment and restaurant

keys.
 Turn on all electric lights.
 Open all drapes and blinds to absorb natural
light.
 See everywhere to schedule work.
 Align all the chairs away from the table to make
room for cleaning.
 Clean the area on the carpet, using a vacuum
cleaner.
 Remove any food stains from the carpet using a
suitable cleaner.
 If there is no carpet on the floor, sweep it and
scrape it.
  Wipe off all furniture in the restaurant.
 Cool the furniture if needed.
 Using a feather duster, dust all photos,
drawings, works of art, and corners.
 Clean and disinfect phone items.
 Polish metal, glass and wood materials if
needed.
 Clean glasses and windows by wiping them with
a damp sponge.
 If the need for maintenance is identified,
contact the engineering department.
 If there are any guest items available then place
them on a home storage control desk.
 Collect all the dirty table linen and replace it
with new ones.
 Return keys to security department.
 Record in the housing register.

Swimming pool cleaning SOPs: -

Swimming pool cleaning work can be done indoors
by training and hiring housekeepers; as there may
be different swimming pools as indoors and
outdoors as well as for adults and children.

The following steps are taken to clean and maintain

a swimming pool –

 Check the water level more than once a week.

 Check for any broken tiles / pipes inside the
swimming pool.
 Clean the water as soon as possible when
needed.
 Check the pool water for contamination daily.
Remove the leaves using the catcher.
 Look for a smooth bottom and bottom of the
lake. Install and maintain sliding mats near the
lake. Scrub and clean the bottom of the pool.
  Keep life-saving and floating items in good
condition at all times.
 Keep the area around the pool and the baking
seats clean.
 Maintain appropriate and significant signals
that indicate the depth of the swimming pool.
 Inspect and maintain the changing rooms to a
good standard.
 Keep the door of the changing room open when
you do not enter.
 Staff supervisors provided a complete safety
check in the swimming pool once a day during
office hours.
 Add a sufficient amount of chlorine to the pool
water.

SOPs for spring cleaning: -

Since spring cleaning is a time-consuming process, it
is done during the lowest stay. The most common
procedures are -
 Ask for a spring cleaning day at the front office
desk. (The Department of Housing needs to
respect any day they provide, as it is a matter of
making money.)
 Mark the room as "Not for Sale".
 Remove guest utensils, curtains, and pieces of
art from the room.
 Send laundry curtains for cleaning.
 Pour out a small bar and send the beverage
items to the grocery store.
 Roll the curtains and cover them with a
dustheet.
 Inspect the furniture and send it to the
furniture yard for repair or remodeling.
 Check locks, buttons, locks, leaking pipes, and
bathroom.
  Provide the department with the care of any
drawing, marking and repair work required.
 Once the repair work is complete, remove any
remaining odor of paint and varnish by
ventilating the room.
 Polish and clean permanent items.
 Open, set, and wash the carpet.
 Check the placement of the toilet and clean the
toilet.
 Make the bed using new bed linen.
 Return pieces of art, furniture, and guest items.
 Call room service for restoring mini bar, glasses,
and trays.
 Show the room to the floor manager.
 Take it out of the front desk of the office for
sale.

SOPs to close shifts: -

The bottom line manager officially closes this
change by confirming the following points from the
supervisors -
 Pour out trash bags from the trolley into the
landfill.
 Make sure that the dirty linen collected in the
driver's cart is sent to the laundry.
 Remove the chambermaid trolley and inspect
for ants damage and garbage collection.
 Take out all the cleaning bags and replace them
with new ones. Repair the housing department
by storing things in their proper places.
 Rinse the toilet brushes with hot water for 10
minutes every week. Clean the mops from light
washes and hang them dry.
 Close the doors and hand over the keys to the
home storage control desk.
 Sign the shift.
Hotel reservation structure: -
The layout of the housing department depends on
the total number of rooms, shops, and staff needed.
The following areas of the department are the most
prominent: -

Office of the Presiding Officer:

The administrative work of the department is
performed here.

Housekeeping Control Desk:

Available and operational 24 hours a day.
Homekeepers report on the beginning and end of
changes here. There are notice boards, storage
shelves, registers, lost and found cabinet, and
matrix-hanger matrix.

Laundry:
Laundry, ironing, dry cleaning, folding linen and
staff uniforms take place here.

Linen Room:
Here, hotel linen such as bed sheets, towels,
pillowcases, etc., are stored, collected, and
transported to the necessary places in the hotel.

Unique Room:
Staff uniforms are collected, stored, and distributed
from here.

Sewing Room:
Here, weaving and adjusting the fabric and uniforms
are possible.

Housing Stores:
It is the last resort for cleaning equipment and
utensils, and visitors' belongings are stored.

Flower Room:
A cool air-conditioned room with work tables, sink
and water, cupboards for storage of dishes and
stones, and a counter.

Lost and found:

It keeps all the items left by guests. It communicates
directly with the front office desk, as when guests
often ask first about their lost article.

Maintenance Benefits: -
Here are some of the highlights, the housing
department offers its guests:
 Fresh and clean air
 Living comfortably and easily
 Privacy
 Safety and security
 Provision of services
 Making Visitors Feel Good After Seeing The
Benefits.

Purpose of Cleaning: -

Cleaning is done to remove harmful bacteria from

the dust deposited on the hotel surface due to air
pollution. This can cause unhealthy effects for
working employees and visitors. Cleanliness reduces
the risk of any infection and provides a comfortable
stay for guests at the hotel.

Principles of Cleaning and Hygiene:

The employee must follow the guidelines given
during the cleaning:

 Perform cleaning procedures in sequence. Say,

sweep-> Dusting -> Mopping / Suction Cleaning
-> Disinfecting -> Air Freshening.
 Care should be taken when cleaning and
polishing; not damaging the various areas and
disturbing their appearance.
 It should start cleaning from the excess inner
end and move on to the exit.
 If you have to park a lady's cart that leaves
space for the tunnel cart.
 You should take appropriate precautions while
handling cleaning equipment, detergents, and
guest luggage.
 You should remove solid water stains and
spider soaps as soon as they appear.
 You should not use the living room linen to
clean or block the entry of the room.
Principles of Safety and Security: -

Employees must follow the safety rules outlined

below.

 Protect their body from harmful chemicals by

wearing gloves.
 Protect their eyes by wearing masks or goggles
when needed.
 You must use the precautionary mark to mark
the wet floor.
 Clean spilled liquids immediately to reduce the
chances of slipping.
 Handle cleaning chemicals carefully while
transporting, disposing or refilling containers.
 Add any chemicals needed where air is well
ventilated.
 You must not open chemical-free chemical
containers.
 Use swivel head mops to avoid improper
posture while cleaning.

HOUSING TIPS AFTER RECEIVING THE POST: -

It is easy to assume that the maintenance of the
house includes only the person entering the room
who will change the bedding and bring in new
towels. The hotel's maintenance department plays
an important role in keeping the environment
clean. They are key figures in the fight against the
Covid-19 epidemic.

Vendors are asked to use masks and clean hands

using cleaning supplies provided before entering
and handling anything. Hand sanitizer is available in
all public areas such as the reception area,
ballroom, and restaurants as well as in all staff
stations and office space.

Complete hygiene is the basic expectation of any

hotel guest. The current situation has added an
additional obligation for housing maintenance
workers.
“Several hotels have been identified by the
government as Asymptomatic Quarantine Centers.
They have carefully established special SOPs to
handle such visitors in accordance with WHO
guidelines. These tourists, although not Covid-19,
have been separated for 14 days as a precautionary
measure because they have a history of tourism
from countries most affected by the epidemic. The
main challenges that remain are to clean all areas
that affect visitors from time to time to prevent the
spread of the disease in accordance with all safety
standards.

Another important challenge is to dispose of dirty

linen and garbage collected in these rooms in a very
clean way, as this can potentially be a major risk
factor.

Training housekeepers to use disinfectants safely

and effectively is very important. In many hotels the
safety of employees remains a major concern as
they are directly exposed to visitors.
“With this, they are well equipped with all the
safety equipment and PPE (protection). All staff
who handle Covid-19 unmarked guests wear
protective suits, cover and fully protect their bodies.
Also, high-end masks, gloves, caps, shoe covers like
the staff assigned to these areas.

With an unexpected drop in revenue, hotels

continue to cut costs. The Department of Housing is
currently spending its budget responsibly on all the
essential services.

To ensure that limited visitors are provided in the

best possible way, we have balanced our staff on
duty. In this critical situation, being a responsible
homeowner takes the initiative to manage costs at
a certain cost. During this time also make sure that
no unnecessary waste and expenditure occurs.

The team ensured that all partners, including

housing conservation, were trained to follow
standard operating procedures in accordance with
the Department of Health and Social guidelines
guidelines for Covid-19 protection and transmission.
General cleaning regulations during the COVID-19
epidemic: -

This section provides general advice for cleaning

non-health settings where no one has symptoms or
verifies COVID-19. a cleansing guide in case anyone
has symptoms.

Cleaning and disinfection: -

Regular cleaning plays an important role in reducing
COVID-19 transmission.
Reducing clutter and removing heavy cleaning
materials can make cleaning easier. Increase the
frequency of cleaning, using common cleaning
products such as detergents and bleach, paying
attention to all but the most frequently touched,
such as door handles, power switches, work area,
remotes and electronic devices. At least, the most
frequently touched areas should be wiped down
twice a day, and one of these should be at the
beginning or end of the working day. Cleaning
should be more frequent depending on the number
of people using the space, whether they are going
in and out of the setting and access to hand washing
and hand washing facilities. Regular cleaning of the
affected areas is very important in bathrooms and
public kitchens. When cleaning the area, you do not
need to wear protective clothing (PPE) or clothing
other than what is commonly used.
Washing: -
Items should be washed according to the
manufacturer's instructions. There is no need to do
more washing than it used to be.
Local kitchens and restaurants: -
It is not possible for COVID-19 to be transmitted
through food. However, as a good hygiene routine,
anyone handling food should wash their hands
often with soap and water for at least 20 seconds
before doing so. Dishes and utensils should not be
shared. Clean areas that are frequently touched.
Food operators should continue to follow the Food
Standard Agency (FSA) guidelines for good food
preparation practices, Hazard Analysis and Critical
Control Point (HACCP) procedures, and pre-
requisite programs (PRPs).
Toilets: -
Clean areas that are frequently touched. Make sure
there are suitable hand-washing facilities that
include water, liquid soap and paper towels or hand
dryers. When cloth towels are used, these should
be used individually and cleaned according to the
washing instructions.
Waste: -
Waste does not need to be separated unless the
person in the setting shows signs or a positive test
of COVID-19. Dispose of standard waste as usual,
place any used cloth or wipe in ‘dark’ rubbish bins.
You do not need to put them in an extra bag or
keep them for a while before throwing them away.
Principles of cleansing after a person with a
symptomatic, or certified, COVID-19 has left the
setting or location: -

Protective Materials (PPE): -

A small PPE to be worn to clean the area after a
person with COVID-19 markers, or certified COVID-
19, has left the setting, disposable gloves and a
pinafore. Wash your hands with soap and water for
20 seconds after the PPE is removed.
If a risk assessment is prepared to show that a high
level of infection may be present (for example,
when an unhealthy person has spent a night such as
a hotel room or student residence) then additional
PPE to protect the cleaner, mouth and nose may be
required. The Public Health England (PHE) local
Health Protection team can advise on this.
Cleaning and disinfection: -
Public areas where a person with a previous illness
has spent a short time but are not exposed to body
fluids, such as corridors, can be thoroughly cleaned
as usual.
All infected areas must be cleaned and disinfected,
including all areas that may be contaminated and
frequently touched such as toilets, door handles,
telephones, corridors in the corridors and stairs
Use disposable cloths or paper rolls and disposable
mop heads, clean all hard surfaces, floors, chairs,
door handles and sewers - think of one area, one
wipe, one side.
Use one of the options below:
an integrated disinfectant solution to purify a
thousand parts of a million available chlorine (ppm
av.cl.)
or
house cleaning followed by disinfection. Follow the
manufacturer's instructions for cleaning, application
times and contact times for all detergents and
antibiotics.
or
If another disinfectant is used in an organization,
make sure that it is effective against germs that are
covered
Avoid mixing cleaning products together as this can
create toxic fumes. Avoid creating splashes and
spraying when cleaning.
Any cloths and mop heads used should be discarded
and should be placed in a garbage bag.
When items cannot be cleaned using detergents or
cleaning materials, for example, raised furniture
and mattresses, steam cleaners should be used.
Washing: -
Wash items according to manufacturer's
instructions. Use a set of warm water and
completely dry matter. Dirty washes connected to
an unhealthy person can be washed with other
people’s stuff. To reduce the chances of spreading
the virus in the air, do not move dirty clothes before
washing.
Clean and disinfect anything used to move the
laundry with your standard products, in accordance
with the cleaning instructions above.

WASTE: -
Personal waste from people with COVID-19 markers
and waste from cleaning of pre-existing areas
(including PPE, disposable fabrics and used tissue):
It should be placed in a plastic garbage bag and
sealed when full
The plastic bag should be placed in a second bag
and tied
This should be kept in a safe and secure place and
marked for storage until the results of the individual
test results are known
This garbage should be stored safely and kept away
from children. It should not be kept in public waste
areas until poor test results are found, or waste is
stored for at least 72 hours.
If the individual test says he or she does not have it,
this can be quickly disposed of with standard waste.
If COVID-19 is guaranteed that this waste must be
stored for at least 72 hours before the disposal of
standard waste.
If in an emergency you need to remove the waste
before 72 hours, it should be treated as Category B
contagious waste. You must:
keep it separate from your other waste.
classify the collection of professional contractors as
hazardous waste.