Orchard Oak Recruitment

Site Induction Checklist


Site Induction

  • Staff member arrives to site and reports to Reception, signs in and is taken to staff area and shown changing/locker facilities.
  • Supervisor walks through staff member contents of cleaning basket to include types of chemicals and how to use and where, colour coding system to denote areas to be cleaned as we clean shared communal flats Kitchens/bathrooms.
  • Kitchen - Blue mop, blue cloth, blue scourer, silver scourer.
  • Bathroom - Yellow mop, red cloth, green cloth, green scourer.
  • PPE issued red/blue gloves goggles, mask.
  • Method Statements read, and any questions answered.
  • Risk Assessment read, and any questions answered.
  • Tool box talk is issued by Residence Supervisor where it is signed off by staff member.
  • Staff issued with keys, access card, radio which will be signed for by staff member.
  • Copy of Contractor Site Rules shown and signed to confirm understood. Any questions answered.
  • Copy of method statement given for reference /copy of audit.
  • Staff member taken over to where they are working and shown around areas to be cleaned and recap of cleaning process provided.

Schedule

Entering Flat Always be aware that this is the students home greet students with a smile
  • Knock on door and announce yourself as housekeeping in a polite manner.
  • Check through flats to be cleaned if any are in a suitable condition to continue cleaning.
  • If not in a suitable state first knock on student doors and ask if they can clear for you.
  • If no response contacts the res team for assistance with clear instructions to what the problem is and move to next flat.
Kitchen
  • On entering the Kitchen put out hazard warning cone to let people know that you will be cleaning in the flat, open window for ventilation.
  • Starting with the cooker turn off at the switch removing any loose food debris with a Blue cloth, use pink stuff on cooker top and Shift it oven and grill for inside.
  • Put shelves, Grill pan and hob rings into sink with hot water while chemicals are left for contact time wipe and stack chairs /stools to allow you to clean rest of room.
  • Start from left or right side of kitchen spot cleaning walls and cupboards tops and bottoms, skirting boards work surfaces all around the kitchen wipe with wet Blue cloth and MP9.
  • Clean fronts of Fridge and freezer plus handles kettle/base, toaster/crumb tray, microwave outside with MP9 inside clean with washing up liquid (DO NOT SPRAY MP9 INTO MICROWAVE).
  • Wipe window with microfiber cloth.
  • Empty rubbish bin and Recycle bin, clean bins inside and out to include lids and replace bags and leave 2 spare bags per flat.
  • Take away General waste and tie up recycle waste and leave for students to take away.
  • Then go back to cooker clean with Blue scourer or soft silver scourer and wipe down with Blue cloth, clean shelves etc and put back inside the cooker, replace foil on grill pan.
  • Vacuum floor if not wet and fill bucket with hot water and spray floor with MP9 cleaner using a Blue mop start mopping the floor when finished remove mop head and use in next flat, empty bucket.
Bathroom/Shower/Toilet
  • Start in first bathroom/toilet open window for ventilation if has one, first vacuum bathroom/toilet area if no water on the floor or use dustpan and brush.
  • Spray Tile & Tap into shower /bath agitate with a brush/green pad on all tiles concentrating on the grout to remove body fats and base leave for contact time.
  • Move to toilet first flush to remove any other chemical remove water with toilet brush to show waterline then using TD scale squirt under rim agitate with brush close lid.
  • Wipe down all tiles, window, shelves, with Green cloth spray hand basin with Tile &Tap cleaning taps, pipes underside of sink clean mirror with microfiber clean toilet
  • Use a Red wet cloth with tile & Tap to clean cistern around outside of bowl all pipes to finish with inside toilet bowl do a final clean with toilet brush flush toilet while rinsing brush, wipe out toilet brush holder and wipe seat dry with spare Red cloth.
  • Repeat in second shower room.
  • Fill bucket for bathroom/toilet and change to Yellow mop head for mopping bathroom/toilet.
Corridor
  • Vacuum all carpet.
  • Use a damp Blue cloth with MP9 to spot clean walls, lights, light switches, radiators, pipes, skirting boards and window ledges.
  • Use a microfiber cloth to wipe windows, vision panels, doors/frames.
Stairwells
  • Put out hazard sign.
  • Vacuum stairs keeping cable to side of stairs.
  • With a damp Orange cloth/MP9 spot clean wall, treads, balustrades, handrails and sides of steps.

Risk Assessment

Likelihood 1 - Unlikely 2 - Occasional / Possible 3 - Frequent 4 - Regular 5 - Common
Severity 1 - No injury 2 - Minor / First Aid 3 - 7-day absence 4 - Major injury 5 - Fatal
Risk Rating (L x S = R) 1 - 2 = LOW (to be continually monitored)
3 - 5 = MEDIUM (to be continually monitored)
6 - 25 = HIGH (Not acceptable)

 

Activity Hazard Description Possible effect and to whom Initial Risk Control Measures Residual Risk Comments
L S R L S R
General cleaning of accommodation
  • Corridors
  • Communal bathrooms
  • En suite bathrooms
  • Kitchens
  • Bedrooms
  • Slips, Trips and falls
  • Trailing leads
  • Spillages
  • Wet floors surfaces
  • Items left by residents
  • Cuts from sharp objects
  • COSHH
  • Injuries from over reaching
  • Slips and trips
  • Poor lighting levels
  • Falls, Splashes, inhalation, burns, cuts.
  • UPP Staff
  • Visitors
  • Contractors
  • Residents
3 3 9
  • Non-slip flooring in place in key areas (e.g. bathrooms)
  • Weekly cleaning of kitchens and bathrooms ensure there is no build-up of items
  • Advice provided to staff with regards to cleaning sinks that potentially have knives and sharp objects
  • Advice given to students on Corridor posters with regard to avoiding slip and trip hazards
  • Signage in place when floors have been wet mopped.
  • Students advised by Corridor notices when routine cleaning will be taking place
  • Ongoing programme to ensure that all staff attend health and safety level 1 H&S Awareness training
  • Staff made aware of slip and trip hazards in induction training. Staff aware that cookers and hobs could have just been used at the time of cleaning and therefore could be hot
  • Supply extendable poles to avoid overreaching
  • Staff advised to report hazards
  • Reporting and maintenance regime in place to ensure adequate lighting available in all areas
1 3 3
  • Cleaning audits undertaken which also monitors safe working practices.
  • On-going training & TBT's
Lone working (occasionally staff will be working alone in accommodation) Increased risk due to isolation UPP Staff Contractors 1 3 3
  • Staff work in teams and are constantly aware of the location of colleagues 
  • Staff with known medical conditions do not work alone
  • Staff are required to carry radios
  • No working at height to be carried out while lone working
1 2 2
  • Working with and close to electrical equipment
  • Use of vacuum cleaners/floor buffers
  • Working in close to UPP and resident equipment
Electricity
  • Electric shock
  • UPP Staff
  • Visitors
  • Contractors
  • Residents
3 4 12
  • All UPP equipment is subject to programme of PAT
  • Staff advised to carry out a visual inspection of equipment before use
  • UPP provide a service to PAT student equipment on request
1 4 4 Res supervisor/res managers to monitor that correct PPE is being worn, and replaced when necessary
Use if cleaning products Hazardous substances
  • Splashes, inhalation, burns.
  • UPP Staff
  • Visitors
  • Contractors
  • Residents
3 3 9
  • COSHH register maintained
  • Safety data sheets and, where required, COSHH assessments held where chemicals are stored
  • Staff receive toolbox talks on the use of products
2 2 4 Res supervisor/res managers to monitor that correct PPE is being worn, and replaced when necessary
  • Disposal of sharps (e.g. broken glass)
  • Broken glass/crockery
  • Needles
  • Cuts, punctures, and grazes
  • Needle-stick injuries (blood borne viruses)
  • Knives concealed in water in sinks
  • Cuts, abrasions, fractures
  • UPP Staff
  • Visitors
  • Contractors
  • Residents
2 3 8
  • Blue glass disposal bags are provided in kitchens for students to dispose of bottles broken glass, and to empty it in the bin stores
  • Ensure that bin liners are clear bags to have a visual inspection.
  • Minimise contact with glass/sharps items by using equipment such as dustpan and brush
  • if a near miss or accident occurs, information is given. to students to remind them of correct method for sharps disposal
  • Plugs fitted to sinks so hands do not have to be put in to water and drain cautiously.
  • Bowls In sink to remove problem
2 2 4 Refresher training to be delivered
Oven Cleaning
  • Improper use of chemicals
  • Incorrect application
  • Contact with Chemicals
  • Inhalation of fumes
  • Chemical burns, irritation, splashes to body, eyes and face, breathing difficulties
  • UPP Staff
  • Visitors
  • Contractors
  • Residents
2 4 8
  • Provide adequate training to staff for the oven cleaning procedure.  COSHH safety data sheets and assessments to be readily available to staff.  Staff to ensure no residual chemical is left in situ.
  • Ensure hazard warning signs are displayed before starting to clean the oven, wear the PPE that has been provided i.e. gauntlets, masks, goggles.
  • Ensure all windows are open and extractor fans turned on to provide good ventilation.  Ensure mask is worn at all times during cleaning process.
  • Spray chemical onto the parts of the oven that require cleaning avoiding chemical making contact with the skin as it will cause chemical burns.  Wear all correct PPE.  Remove all traces of chemical from the oven and surrounding area e.g. worktops, floors etc.  Chemical residue will still give rise to burns.
1 3 3
  • Signage to be displayed throughout the cleaning process to advise residents, contractors and visitors of the activity
  • Tool box talk on risk assessment
  • Manual Handling Activities
  • vacuums & buckets
  • Removal of rubbish
  • Lift/turn mattresses
  • Moving furniture
  • Transporting chemicals in basket
Manual Handling
  • Moving furniture
  • Injury due to manual handling, back strain, trips and slips
  • UPP Staff
3 4 12
  • Task self-questionnaires completed by staff
  • Manual handling risk assessments completed for tasks presenting significant risk
  • Staff receive manual handling training
  • Working in pairs to share the load when moving items
  • Take only chemicals and cloths and mops needed do not overload basket
2 2 4 Refresher training to be delivered
  • Working from height
  • Cleaning the inside of windows
  • Changing curtains
  • Cleaning the top of units/white goods
  • Cleaning wall mounted units
  • Falls from height
  • Falling objects
  • Over reaching, stretching, fall off step ladder
  • UPP Staff
2 3 6
  • Step ladders available to cleaning staff and are subject to a programme of inspection and tool box talks on correct use.
  • Where fixed furniture obstructs access to the window, staff must use extendable pole with cloth to reach to clean windows Staff MUST NOT stand on the furniture.
1 3 3
Use of Personal Protective Equipment (PPE)
  • Hazardous substances
  • Sharps
  • Falling objects
  • UPP Staff
  • Residents
4 2 8
  • PPE (gloves, glasses etc.) available in line with risk/COSHH/MH assessments
  • Where required (i.e. – heavy duty cleaners) staff provided with heavy duty gloves and heavy-duty combat trousers
  • PPE issue logs kept
  • PPE stocks and issue logs checked regularly and captured on a PPM schedule
2 2 4 Res manager to ensure staff use correct PPE
Working in public areas and transit routes
  • Contact with debris, swarf, cleaning materials
  • Contact with work equipment, stepladders, platforms, trailing wires from cleaning equipment/vacuum cleaners.
  • Slips and trips, manual handling injuries
  • UPP staff
  • Contractors
  • Residents
  • Visitors
3 3 9
  • Clear demarcation of working areas
  • Physical barriers to prevent access
  • Posting of warning signs
  • Work planning and communications to interested parties
  • Clear up spillages immediately
  • No items to be stored in stairwells
  • Equipment stored in each flat/area to avoid situations where staff have to carry items upstairs or a considerable distance
2 2 4
  • TBT’s in using vacuum cleaners and equipment safely
  • Staff advised to report hazards before commencing work

 

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Document name: Site Induction Checklist
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February 13, 2018 8:49 pm GMTSite Induction Checklist Uploaded by Jade Suns - jade@orchardoakrecruitment.co.uk IP 109.147.116.112