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Lobitana - MTF - Housekeeping Schedule1

The document outlines a housekeeping schedule for a food processing facility with 11 cleaning activities. It assigns trainees and maintenance personnel responsible for completing daily, weekly, biweekly, and monthly cleaning tasks like emptying trash, sanitizing surfaces, removing cobwebs, cleaning bathrooms and workshops, and maintaining the surrounding areas. The schedule aims to keep the facility clean and ensure a hygienic environment for food processing.

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Noah Ras Lobitaña
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78 views4 pages

Lobitana - MTF - Housekeeping Schedule1

The document outlines a housekeeping schedule for a food processing facility with 11 cleaning activities. It assigns trainees and maintenance personnel responsible for completing daily, weekly, biweekly, and monthly cleaning tasks like emptying trash, sanitizing surfaces, removing cobwebs, cleaning bathrooms and workshops, and maintaining the surrounding areas. The schedule aims to keep the facility clean and ensure a hygienic environment for food processing.

Uploaded by

Noah Ras Lobitaña
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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HOUSEKEEPING SCHEDULE

Qualificati FOOD PROCESSING Station/Bl FOOD PROCESSING


on NCII dg . Bldg.
Area/Secti PRACTICAL Workshop
on Area
In-Charge NOAH R. LOBITAÑA
ACTIVITIES Respon Schedule for the 1st Semester, 2022
sible
Person Daily Every We Ever Mo Remar
other e y nt ks
Day kly 15th hly
Day
1. Clean and Trainees X
check all Mainte
trashcan are nance
emptied, and personnel
bags replaced.

2. Clean and Trainees X


sanitize sink and
flooring. Mainte
nance
personnel

3. Cobwebs Trainees X
removed from Mainte
inside and outside nance
of the facility personnel

4. All Bathrooms Trainees X


cleaned (Toilets,
Sinks, Mirrors, Mainte
and floor) nance
personnel

Date Developed: Document No.


Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña
5. Check Trainees X
cabinets, Mainte
Workshop nance
tables, and personnel
chairs, cleaned
inside
and out

6. Arrange the Trainees X


table, tools, chairs, Mainte
and other nance
necessary items. personnel

7. Clean, check, Trainees X


and
maintain Mainte
Workshop Room. nance
• Windows and personnel
slide doors
cleaned as
needed.
• Tools in
appropriate
positions/loca
tion
• With visible
labels/signage •
Books,
Logbook and
forms are
complete in
order and
updated
• Lights,
ventilation,
ceiling fan
dusted

Date Developed: Document No.


Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña
8. Clean and Trainees X
check Rest Room Mainte
>Urinals, bowls, nance
wash basins, walls personnel
and partitions are
free from stains,
dirt, oils, graffiti,
and unnecessary
objects.

>The floor is kept Trainees


dry; no broken tiles Mainte
or protruding nance
objects personnel
>Equipped with
dipper and pails;
properly located
after use
>Water systems
are functional: no
dripping/damaged
faucets or pipes
>The drainage
system is working,
and no water
clogged areas
>No offensive odor
>Lights/Ventilation

Date Developed: Document No.


Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña
9. Clean and Trainees X
check wash
area: Mainte
>Walls/Floors-free nance
from oils, molds, personnel
broken tiles, gums,
stains, or graffiti
>The drainage
system is
functional
>Water system
functional; no
dripping faucets or
leaking pipes

Free from Trainees


unnecessary objects Mainte
(mops, rags) nance
personnel
10. Clean and Trainees X
maintain Mainte
workshop nance
surroundings personnel
by sweeping/
removing fallen
leaves,
branches,
debris, and
other refuse,
impounded
water, clearing
pathways of
obstructions
11. Disposal of Trainees X
waste materials Mainte
(Follow waste nance
segregation personnel
system)

Prepared by:
NOAH R. LOBITANA

Date Developed: Document No.


Issued by: Page
Trainers Methodology I
Developed by: Revision #
FOOD PROCESSING NC II Noah R. Lobitaña

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