Lesson 1.2 – Initial Assessment & Preparation
Initial Assessment
-Identify areas requiring special attention such as:
-light fixtures
-refrigerator and freezer
-sink
-cabinets
-vents such as air vents, microwave vents, refrigerator vents,
-stove
-oven
-microwave
-trash cans
-floor condition and floor type
-need for a step stool or ladder
This will help you organize your cleaning items and minimize the cleaning time. Depending upon the condition of the area, other supplies may be necessary.
Preparation
- Sanitation and Safety: Be sure to wear the proper gloves and a mask.
- Cleaning Products and Supplies: Place the needed products in your bucket.
Reminders:
Do not mix cleaners:
It’s important to do a thorough rinse after using each product. Mixing products may be dangerous to your health and may cause a chemical reaction as well as damage the surface of the area or item being cleaned.
-Avoid using abrasive pads on the front of any appliances (i.e. refrigerator, stove and oven, microwave, dishwasher)
-Refresh your water and use clean towels during the cleaning of appliances and as often as needed throughout the cleaning of the
Refrigerator:
When cleaning the refrigerator be sure to turn it off before starting.
Microwave:
Remove the vent screen (if applicable) from the microwave; set it aside and spray it with degreaser and allow it to soak while cleaning the other areas in the kitchen
Oven:
Apply oven cleaner to the stove top, oven and oven rack.
Sink:
Fill the kitchen sink with fresh warm soapy water. This will serve as your “cleaning station”. Be sure to refresh water often.
Floor:
Prepare mop and mop bucket or hand-held holder with floor pad for use.