SOP on Cleanliness and Hygiene.pdf

BANBAN CAMP Standard Operating Procedure

Title SOP on Cleanliness and Hygiene.

Ref # SOP/MAI/-/CLE/001/01 Issue Date Total Pages 1 of 12

Signature and Distribution Page

SUPERSEDES SOP No:- NOT APPLICABLE

PREPARED BY APPROVED BY AUTHORIZED BY

Signature

Date

Name

Hassan Ali Khalid

Lal Hussain

Title Assistant Manager,

HR, SLC.

General Manager,

SLC.

Director HR or his

Designee, SBG

Copy # Distribution Location Received By

1. Human Resources Section, SLC (Master Copy)

2. Administration Section, Banban Camp.

3. Maintenance Section, Banban Camp

4. Human Resources Department, SBG (PBAD)

5.

6.

7.

8.

9.

10.

11.




1. PURPOSE

1.1. The purpose of this Standard Operating Procedure (SOP) is to describe the system to be

employed as control measure for cleanliness & hygiene of Banban Camp, which needs to be

implemented in order to ensure high standards of cleanliness.

2. SCOPE

2.1. All employees involved in cleaning operations of Banban Camp must follow this SOP i.e.

sweepers, cleaning boys / kitchen boys, assistant maintenance supervisors, maintenance

supervisor and chief maintenance supervisors will execute the SOP. Manager Banban Camp

and Assistant Manager HR will ensure the implementation of this SOP.

3. HEALTH, SAFETY AND ENVIRONMENTAL PROTECTION

3.1. Ensure water safety by preventing excess use of water.

3.2. Wear dust protective face mask while sweeping.

3.3. Prevent direct water application on gypsum sheet walls.

3.4. Use rubber gloves for washing, to avoid direct contact with cleaning solution.

3.5. Trap grating filters should not be removed at any time while cleaning operation is in

progress.

3.6 Stoves in the kitchen must be turned off and removed before initiation of cleaning process.

3.7 Any issues/problem in following the SOP by staff must be reported directly to the HR sec by

the supervisor or chief maintenance supervisor for corrective action.

4. CHANGE OF HISTORY

4.1. This is the first issue of this SOP.

5. INSTRUCTIONS

5.1. The cleanliness and hygiene of the Camp has a direct impact on occupant’s short and long

term health and safety, physiological wellbeing and work performance.

5.2. CONTROL MEASURE

5.2.1. From minor to major all cleaning activities will be monitored, documented and rated

on daily bases. The cleaning staff is detailed under one Assistant Supervisor /

Supervisor who is required to ensure the implementation of this SOP and document




all daily cleaning activities to report to the Chief Maintenance Supervisor. Whereas

Chief Maintenance Supervisor in coordinate with Documents Controller will ensure

timely preparation of daily / weekly / monthly reports to be presented to Camp

Manager and onwards submission to GM & SBG designated authorities. Further

details are provided in serial 6.3.

5.3. GARBAGE DISPOSAL

5.3.1. Supervisor has to detail three cleaning boys for garbage disposal at 6 O’ Clock in the

morning.

5.3.2. Details of tasks to be carried out in garbage disposal process by three cleaning boys is

described from serial 5.3.3 to 5.3.5.

5.3.3. Steps to be carried out by cleaning boy # 1 in service area are as following:-

1. Take garbage bags out of garbage containers.

2. Tie a knot to the garbage bags.

3. Place the garbage bags adjacent to the exterior wall outside main entrance of

the building properly in a row.

4. Repeat step 1 to 3 in ground floor and first floor of all designated buildings.

5.3.4. Steps to be carried out by cleaning boy # 2 in service area are as following:-

1. Wash the garbage container If garbage container is dirty due to a leaked

garbage bag.

2. Place new garbage bags in garbage containers.

3. Repeat step 1 and 2 in ground floor and first floor of all designated buildings.

5.3.5. Steps to be carried out by cleaning boy # 3 are as following:-

1. Cleaning boy # 3 requires a dust pan for his activity.

2. Take garbage bag & dust pan; make a round on all four sides of designated

building to collect empty bottles, cans, wrappings, plastic bags, food remains,

pickets, empty cigarette packs, butts and any other kind of garbage etc.

3. Tie a knot to stuffed garbage bag and place it adjacent to the exterior wall

outside main entrance of the building, properly in a row with other garbage

bags.

4. Repeat step2 & 3 for all designated buildings.




5.4. SWEEPING IN BUILDINGS

5.4.1. Supervisor has to divide his designated buildings amongst cleaning boys of his team

for sweeping purpose.

5.4.2. Tools required to perform sweeping are as following:-

1. Long Sweeping Brush.

2. Short Sweeping Brush.

3. Dust pan.

4. Dust protective face mask.

5. Cap.

5.4.3. To perform sweeping in building following tasks are required to be performed by

cleaning boys:-

1. Enter the corridor and empty shoe rack and clean it with short sweeping brush

in sitting position.

2. Place shoes back into the shoe rack properly in a row.

3. Hang garments of the occupants on coat hooks fixed above the shoe rack:-

3.1. Repeat step 1 to 3 for all shoe racks and coat hooks on the floor.

4. Drop all garbage e.g. empty bottles, cans, wrappings, plastic bags, food

remains, pickets, empty cigarette packs, etc. from shoe racks and tables on to

the floor.

5. Open the emergency exit door and sweep the external steps with long brush,

in standing position.

6. Sweep the floor with long brush starting from emergency exit door and

moving inside corridor towards service area.

7. Sweep all garbage as well from corridor into the service area in step 6.

8. Sweep all garbage into the service area from laundry and wash room.

9. Sweep service area from one entrance towards the other entrance.

10. Pick a garbage container from service area and fill in all the garbage and dust

collected using dust pan.




11. Use short sweeping brush and dust pan to sweep the remaining dust in to the

garbage container.

12. Repeat step 1 to 11 in ground floor and first floor of all designated buildings.

5.5. WASHING OF SERVICE AREA

5.5.1. Supervisor has to detail following three personals for washing of service

area:-

1. Cleaning Boy as Hose Boy

2. Cleaning Boy for Service Area Washing (excluding kitchen).

3. Kitchen Boy for cleaning & washing of kitchen.

5.5.2. Activities of hose boy and cleaning boy are to be performed simultaneously as a

team.

5.5.3. Hose Boy require following items to complete the washing process:-

1. Water hose

2. Pair of Gloves

3. Pair of Long rubber shoes.

4. Mask

5. Cap

5.5.4. Cleaning Boy require following items/materials to complete the washing process:-

1. Long brush (water resistant) x 2

2. Buckets x 2

3. Detergent Box x 2

4. Bleach/Antiseptic Bottle x 1

5. Pair of Plastic Gloves

6. Pair of Rubber long Shoes

7. Mask

8. Cap




5.5.5. Cleaning boy is required to mix the cleaning material as following:-

1. Fill two bucket to half level with water.

2. Add one detergent packet in each bucket.

3. Add half bottle of Bleach/ Antiseptic in each bucket.

4. Mix the solution with Sweeping Brush, for at least 1 minute.

5.5.6. Steps required for washing of laundry room by hose boy are as following:-

1. Connect hose with laundry valve.

2. Do not lift the trap grating filters from main hole at any time.

3. Wash each corner of laundry, the entire mud/small particles are to be collected

and put in garbage container.

5.5.7. Steps required for wiping of laundry room by cleaning boy:-

1. Wipe the floor to drain out all water through main hole after hose boy washes

laundry, starting from each corner towards center of the laundry room.

2. In the sweeping process never remove trap grating filter.

5.5.8. Steps required for washing of bathrooms, toilets and washrooms of service area by

hose boy in coordination with cleaning boy are as following:-

1. Drag the water hose to the toilets, while it is connected with valve in the

laundry.

2. Wash all toilet seats with water.

3. Move to the wash basins and wash solution applied by cleaning boy in 5.5.9.

(1) with water.

4. Enter the last bathroom in the row.

5. Wash all four corners & trap grating filter.

6. Float out all mud/hairs etc. out of the bathroom.

7. Repeat step 5 & 6 in all bathrooms of service area.

8. Float drain all mud/ hairs /particles etc gathered in wash basin area, into any

toilet seat and flush it.

9. Wash solution from toilet seats (applied by cleaning boy in 5.5.9. (4) with

water one by one in all toilets.




10. Close the laundry valve to stop flow of water.

11. Roll the water hose properly.

12. Repeat serial 5.5.6 & 5.5.8 in service areas of all designated buildings.

5.5.9. Steps required for cleaning of bathrooms, toilets and washrooms of service area by

cleaning boy in coordination with hose boy are as following:-

1. Apply the solution on wash basin and valve mixer.

2. Thoroughly, scrub valve mixer, wash basin and main valves behind wash

basin with brush by paying special attention on mineral stains.

3. Apply step 2 on all valve mixtures, wash basins and main valves.

4. Apply the solution on all toilet seats with brush after step 5.5.8. (2) is

completed by hose boy.

5. Scrub the toilet seat with brush, pay special attention to mineral stains they

may accumulate along the water level.

6. Hang the shower pipe on fixed hooks.

7. Use wiper to drain water into manholes on wash room floor.

8. Repeat serial 5.5.7 & 5.5.9 in service areas of all designated buildings.

5.6. KITCHEN

5.6.1. Kitchen boy is required to obtain the following materials from storage compartment:-

1. Tool Bucket x 1

2. Sweeping Brush x 1

3. Detergent Box x 1

4. Metal Scrub x 1

5. Scraper x 1

6. Plastic Gloves

7. Viper

8. Water hose

9. Mask

10. Pair of Rubber long shoes

11. Anti-Bacterial Ball

12. Flat Screw Driver

13. Rubber Pipe Cutter




14. Dust Pan

5.6.2. GAS LEAKAGE & DISPOSAL OF EMPTY CYLINDERS

1. Smell & Check gas cylinders and stove for gas leakages. If gas leakage is

found in gas regulator or stove burner due to lose valves; disconnect the

regulators from cylinder immediately.

2. If gas leakage is found in gas cylinder, disconnect it immediately, move the

cylinder out of building and report to the supervisor.

3. Disconnect and carry empty cylinders and move them out of service area.

4. Place cylinders in a row adjacent to the wall at entrance of the building.

5. Repeat step 1 to 4 in all designated buildings.

5.6.3. STEPS TO FOLLOW IN CASE OF SINK BLOCKAGE

1. Wear the plastic gloves.

2. Remove the trap filter from sink and clean it.

3. Fix it back into the sink and open tap to check the flow of water.

4. If water is still accumulating in the sink then follow the next step.

5. Identify which waste couple is blocked.

6. Place a bucket near the connection of the waste couple.

7. Disconnect waste couple and open the water tap.

8. Make sure the blocked waste gets out of the pipe into the bucket.

9. Turn off the tap and connect the waste couple.

10. Open the tap again to check the flow of water.

11. If the flow is correct precede 5.6.4.

12. If the blockage still exists, contact supervisor and proceed to 5.6.4.

5.6.4. PREPARATION FOR CLEANING AND WASHING

1. Return to first building from where the cleaning had started.

2. Connect the water hose to the laundry valve.

3. Wear the plastic gloves & long rubber shoes

5.6.5. SCRAPING AND CLEANING

1. Scrap food remains with help of scraper from following areas specifically and

in general from any area.

i. Kitchen counters

ii. Walls

iii. Stove




2. Bring a garbage container form service area front and place it in kitchen.

3. Collect all food remains scraped from wall, store and kitchen counter and drop

them in the garbage container.

4. Lift the trap filters from all sinks and empty them in to the garbage container

and place them back in sinks.

5. Sweep the kitchen floor with long sweeping brush.

6. Put garbage inside garbage container with dust pan.

7. Place garbage container outside kitchen door, adjacent to the wall.

5.6.6. WASHING OF KITCHENS

1. Disconnect all regulators from cylinders.

2. Move the stoves outside kitchen properly.

3. Bring the water hose inside kitchen.

4. Open laundry valve connected to water hose.

5. Wash kitchen counter, sink and racks with water.

6. Turn off the valve connected to the water hose.

7. Take the detergent box and pour the detergent on kitchen counter, sink and

rack under the counter.

8. Place the detergent box back into the bucket.

9. Thoroughly scrub kitchen counters, sinks and racks to remove stains, oil, and

food remain etc.

10. Open the valve and wash all kitchen counters, sinks, racks with water hose.

11. Wipe and dry the kitchen counters and floor.

12. Wash all tool properly.

13. Place the stoves on the kitchen counters; connect the gas regulators with

cylinders.

5.6.7. Repeat serial 5.6.5 and 5.6.6 in kitchens of all designated buildings.

6. RESPONSIBILITIES

6.1. The supervisor is in charge of cleaning and maintenance team, therefore both cleaning and

maintenance staff can coordinate with each other through their supervisors. The supervisor is

directly reporting to chief maintenance supervisor in relation to cleanliness related activities

along with other responsibilities.




6.2. SUPERVISOR AND THE TEAM

6.2.1. To ensure high quality standards supervisor is required to inspect all cleaning

activities in each designated building on daily basis.

6.2.2. The supervisor is responsible for his designated buildings in every aspect of cleaning

and maintenance activities. The following teams are assigned to each supervisor for

execution of daily cleanliness and maintenance activities:-

1. Cleaning Team

i. Cleaning / Hose Boy x 6

ii. Kitchen Boy x 2

2. Maintenance Team

i. Electrician x 1

ii. Plumber x 1

iii. Carpenter x 1

iv. Mason x 1

v. Labour General Duty x 2

6.2.2. The supervisor must have a clip board and ball point to write and fill out proforma in

relation to cleaning and maintenance activities.

6.2.3. A cleaning activity proforma form no. HR 103 attached at the end of this SOP as

Annex ‘A’ is to be filled out by the supervisor.

6.2.4. The form HR 103 is a complete list of all the items on which cleaning activity has to

be conducted. Supervisor must physically visit and inspect each and every item in the

cleaning activity proforma and check mark those item which have gone under

cleaning. Leave those items which have not been cleaned.

6.2.5. Ask the responsible cleaning staff to clean the items which have not been cleaned.

6.2.6. Submit the proforma to the chief maintenance supervisor in complaint and

maintenance office before 1100 AM every day.

6.3. INSPECTION AND RATING

6.3.1. The Chief Maintenance Supervisor will randomly select one building of each

supervisor and inspect it in the same pattern defined in 6.2.4 for supervisor.

6.3.2. The Chief Maintenance Supervisor is required to rate the quality standard of cleaning

activities at the end of the form no. HR 103 and give remarks.

6.3.3. All reports will be submitted to Documents Controller each day and a weekly

consolidated cleaning activity report will be put up to the Camp Manager through




Assistant Manager Human Resource; sample report is attached at the end of this SOP

as Annex ‘B’.

6.3.4. The management team will take corrective action based on the weekly

cleanliness activity report for improvement of the cleanliness and Hygiene

standards if necessary.




7. ANNEXURE

7.1. ANNEXURE ‘A’

Cleaning Activity Proforma

7.2. ANNEXURE ‘B’

Weekly Cleanliness Activity Report

SOP on Cleanliness and Hygiene.pdf

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