Lesson 1Building walkthrough and area inventory (entrance, stairway, corridors, offices, restrooms, break room)Learn to conduct a building walkthrough, list all areas, and categorise them by usage, dirt level, and risk. You will develop clear cleaning maps that guide routes, task frequencies, and staff duties for effective maintenance.
Preparing floor plans and simple area sketchesIdentifying high-traffic and high-touch zonesClassifying areas by risk and soil levelCreating numbered area and room listsDesigning efficient cleaning routes and loopsDocumenting special instructions per areaLesson 2Consumables and supply management: inventory thresholds, reorder triggers, storage rotationLearn to handle consumables and supplies to avoid shortages during shifts. You will establish inventory thresholds, reorder points, storage guidelines, and rotation practices that minimise waste and prevent stock spoilage.
Listing all consumables by area and useSetting par levels and minimum thresholdsDefining reorder triggers and lead timesLabeling and organising storage shelvesFirst-in, first-out stock rotation rulesTracking usage and spotting unusual spikesLesson 3Surface-specific cleaning: desks, door handles, switches, sinks, microwaves, refrigeratorsDiscover how to clean various surfaces safely and effectively. You will select appropriate chemicals and tools for desks, touchpoints, fixtures, and appliances, ensuring no damage or residue is left behind.
Desk and workstation cleaning sequenceDoor handles and push plate disinfectionLight switch and control panel wipingSink and faucet descaling and polishingMicrowave and small appliance surfacesRefrigerator exterior and handle cleaningLesson 4Break room cleaning: food safety basics, appliance exterior/interior cleaning, refrigerator maintenanceFocus on hygienic cleaning in break rooms with food safety in mind. You will clean tables, counters, sinks, appliances, and refrigerators, managing crumbs, spills, odours, and preventing cross-contamination risks.
Food safety basics for shared spacesCleaning and sanitising tables and countersSink, faucet, and drain cleaning stepsMicrowave interior and exterior cleaningRefrigerator interior cleaning and purgingManaging crumbs, spills, and pest risksLesson 5Task-level cleaning procedures: sweeping, mopping, vacuuming, dusting, glass cleaning, trash removalThis section outlines step-by-step methods for essential cleaning tasks. You will master correct sequences, tool selections, and safety measures for sweeping, mopping, vacuuming, dusting, glass cleaning, and trash disposal.
Dry and damp dusting techniques by heightCorrect sweeping patterns and dust controlMopping methods: flat, string, and microfiberVacuuming patterns for carpets and hard floorsGlass and mirror streak-free cleaning stepsTrash removal, bagging, and leak preventionLesson 6Daily vs periodic cleaning tasks and frequency determinationDistinguish between daily, weekly, and monthly tasks and determine suitable frequencies. You will balance aesthetics, hygiene, and costs while creating task lists and review schedules for supervisors.
Identifying essential daily cleaning tasksDefining weekly and monthly deep tasksSetting task frequency by soil and riskCreating task matrices by area and periodDocumenting checklists for each frequencyReviewing and updating frequencies regularlyLesson 7Time-block scheduling and shift planning for an 8:00–18:00 buildingLearn to create practical cleaning schedules for a building operating from 8:00 to 18:00. You will allocate time for tasks, breaks, and checks, match staffing to peak times, and adapt for events.
Mapping building traffic by time of dayDefining opening and closing routinesTime-blocking core and detail tasksCoordinating staff breaks and rotationsPlanning mid-day touch-up cleaningAdjusting schedules for events and peaksLesson 8Tools and equipment: brooms, mops, buckets, microfiber cloths, vacuum, squeegees, spray bottles, signageUnderstand selecting, using, and maintaining basic cleaning tools and equipment. You will pair tools with tasks, protect surfaces, and ensure equipment is clean, safe, labelled, and prepared for shifts.
Selecting brooms, mops, and mop bucketsUsing microfiber cloths by colour and taskVacuum types, filters, and basic upkeepSqueegee and spray bottle safe handlingWet floor signage and hazard placementDaily cleaning of tools after each shiftLesson 9Restroom cleaning: toilets, urinals, sinks, mirrors, replenishment of supplies, odour controlMaster restroom cleaning with a systematic approach. You will handle toilets, urinals, sinks, mirrors, partitions, floors, restock supplies, control odours, and prevent cross-contamination effectively.
Restroom entry, inspection, and safety setupColour-coded tools for restroom fixturesToilet and urinal cleaning and disinfectionSink, counter, and mirror cleaning stepsRestocking paper, soap, and hygiene binsOdour control and ventilation best practices
