Lesson 2.0 – 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.