Floor pantry maintenance and cleaning

• Each housekeeping floor/section will have a floor pantry to keep the par supply of linen, cleaning supplies, guest stationeries, and amenities.
•  The floor pantry should always have the linen required for that floor in circulation.
• Normally the floor pantry should be ideally located near the service elevator.
•  Should have locked shelves to store linen and supplies
•  The Room boy/attendant has to clean the pantry while beginning the shift and while ending the shift.
•  The pantry has to be neat always.
•  All the racks on the shelves have to be set with linen.
•  The floor is swept thoroughly with Domex / Floor Cleaner / BleachThere are two kinds of bleaches: chlorine and oxygen. Chlorine bleach can be used with any washable;....
•  DustDust: To sprinkle lightly with flour; sugar or other substance. all the racks and pipes daily.
•  Sweeping and mopping of the pantry is done once in the morning after removing the trolleys, and once at the end of the shift.
•  The pantry has to be scrubbed with a tempol solution once a week.
•  The dustbin has to be emptied, washed, and dried daily.
•  The water cooler area is scrubbed daily and kept dry and clean.
•  The washbasin is scrubbed and cleaned daily.
•  Floor supervisors should check the floor pantry for cleanliness daily.

Training Summary questions:

Q1. What is the importance of housekeeping floor pantry?

Q2. What items are stored in the floor pantry?   

Q3. Name the chemical agent used to mop the floor of the pantry.

Q4. What is the frequency of scrubbing of the floor pantry?

Q5. Who should monitor the cleanliness of the floor pantry?

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SOP Number: Housekeeping SOP  - 09
Department: Housekeeping – General
Date Issued: DATE THE DOCUMENT WAS CREATED
Time to Train: 25 Minutes

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