Maintain and operate an industrial laundry

D1.HHK.CL3.04
Assessor Manual
Maintain and operate an
industrial laundry

D1.HHK.CL3.04

Assessor Manual
William Angliss Institute of TAFE
555 La Trobe Street
Melbourne 3000 Victoria
Telephone: (03) 9606 2111
Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie

Chief Writer: Alan Hickman
Subject Writers: Alan Hickman, Barbara Sargeant
Project Manager/Editor: Alan Maguire
DTP/Production: Daniel Chee, Mai Vu, , Jirayu Thangcharoensamut

© William Angliss Institute of TAFE 2012

All rights reserved. No part of this publication may be reproduced, repackaged, stored in a retrieval
system or transmitted in any form by any means whatsoever without the prior permission of the copyright
owner.
This booklet was produced by William Angliss Institute of TAFE to be used for the ASEAN Australia
Development Cooperation Program (AADCP) Phase II: "Toolbox Development for a Priority Tourism
Labour Division" Project.

Every effort has been made to ensure that this booklet is free from errors or omissions. However, you
should conduct your own enquiries and seek professional advice before relying on any fact, statement or
matter contained in this book. William Angliss Institute of TAFE is not responsible for any injury, loss or
damage as a result of material included or omitted from this course. Information in this module is current
at the time of publication. The time of publication is indicated in the date stamp at the bottom of each
page.
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Table of Contents

Competency Standard .......................................................................................................... 7

Oral Questions .................................................................................................................... 17
Written Questions ............................................................................................................... 25
Answers to Written Questions ............................................................................................. 33
Observation Checklist ......................................................................................................... 41
Third Party Statement ......................................................................................................... 45
Competency Recording Sheet ............................................................................................ 47

© ASEAN 2012
Assessor Manual
Maintain and operate an industrial laundry
© ASEAN 2012
Assessor Manual
Maintain and operate an industrial laundry
 Competency Standard

Competency Standard
UNIT TITLE: MAINTAIN AND OPERATE AN INDUSTRIAL LAUNDRY NOMINAL HOURS: 60 hours

UNIT NUMBER: D1.HHK.CL3.04

UNIT DESCRIPTOR: This unit deals with skills and knowledge required to operate an on- or off-premises industrial laundry to launder and dry
clean items in commercial capacities using industrial equipment to support the needs of an accommodation establishment

ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT GUIDE

Element 1: Perform basic laundry functions Unit Variables

1.1 Receive soiled linen The Unit Variables provide advice to interpret the scope and context of this unit of
competence, allowing for differences between enterprises and workplaces. It relates to the
1.2 Sort/count items for laundering
unit as a whole and facilitates holistic assessment
1.3 Weigh items
This unit applies to laundering facilities supplied by the labour divisions of the hotel and travel
1.4 Operate washer extractors or CBWs industries and may include:
1.5 Operate dryers 1. Housekeeping
1.6 Complete finishing process Receive soiled linen may include:
1.7 Sort linen for re-wash  By client
1.8 Sort linen for repairs  By delivery times
1.9 Count/package and transport linen  Methods of transportation.
Element 2: Perform dry cleaning functions Sort/count items may include:
2.1 Receive and check items  Physically counting items received
2.2 Sort items for dry cleaning/washing  Taking into account care labels
2.3 Complete stain removal process  Factoring in customer/source information – about stain type, requirements

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Competency Standard

2.4 Operate dry cleaning machine  Sorting by service required

2.5 Perform pressing, inspection, minor repairs  Sorting by source
and finishing activities  Sorting by urgency
2.6 Package and transport items  Sorting by colour/colour fastness
Element 3: Complete and maintain laundry  Sorting by item type
records
 Sorting by soil and stain
3.1 Complete required internal records  Sorting by fiber and fabric
3.2 Complete required external records  Sorting by laundering method to be applied
Element 4: Undertake maintenance functions  Separation of damaged items
4.1 Understand and follow basic maintenance  Checking pockets for contents
functions  Checking clothing for jewellery.
4.2 Arrange for professional maintenance Weigh items may include:
 Using commercial weigh platforms.

Operate washer extractors/CBWs must include:

 Following manufacturer’s instructions
 Adhering to occupational health and safety requirements
 Selecting the correct wash program – by considering the most applicable:
 Wash water temperature
 Rinse water temperature
 Water level
 Load weight
 Agitation cycle
 Detergent and other chemicals and additives to achieve cleaning of the wash

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 Competency Standard

 Checking gauges during process

 Re-washing
 Automation process.
Operate dryers relates to:
 Selecting the sequence of the loads depending on urgency and client requirements
 Selecting the correct temperature for each load
 Selecting the time for the cycle
 Grouping like items for the drying process.
Complete the finishing process may include:
 The feeding process
 Flatbed ironing, roll/cylinder ironing and multi-roll ironing
 Folding machines/manual folding
 Steam pressing – including use of guns and bucks
 Stacking.

Sort linen for rewash may include:

 Inspection during finishing
 Treating rewash items.
Sort linen for repairs may include:
 Condemning of linen
 Re-making of linen.

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Competency Standard

Count/package and transport linen may include:

 Automatic counters
 Stringing machines
 Wrapping
 Transportation methods.
Receive and check items may include:
 Checking items received against count
 Polymarking
 Summary sheets.

Sort items for dry cleaning/washing may include:

 Sorting by colour/whites/darks/delicates
 Sorting by fibre/fabric
 Sorting by care label.

Complete stain removal will include:

 Using spotting board/chemicals.

Operate dry cleaning machine will include:

 Following manufacturer’s instructions
 Complying with all occupational health and safety requirements
 Differentiating between solvents – perchlorethylene and white spirit
 Assessing between load service of machines
 Loading machine correctly

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 Competency Standard

 Selecting correct program for load type/classification

 Selecting additive dispensing and preparing dosing system (where applicable)
 Monitoring additives and dosing systems
 Monitoring machine operation and dry cleaning procedures
 Unloading garments.
Packaging may relate to the use of:
 Garment tunnels
 Heat sealing equipment
 Bags and hangers.

Perform pressing , inspection, minor repairs and finishing activities may include:
 Collars and cuffer
 Pants topper
 Hard head press
 Body formers
 Tunnel presses
 Puff irons
 Shirt folders.

Internal records may relate to:

 Operational documentation
 Labour records
 Stock usage records
 Breakdowns and malfunction records
 Maintenance requests and records.

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Competency Standard

Package and transport will include:

 Collating and matching items for return
 Using promotional packaging
 Using dry cleaning dockets
 Using trolleys and racks.

External records may relate to:

 Billing documentation
 Customer records.
Professional maintenance may relate to:
 Calling in professional maintenance assistance as required.

Assessment Guide
The following skills and knowledge must be assessed as part of this unit:
 The enterprise’s policies and procedures in regard to laundering activities and levying
laundry charges
 Principles of chemical handling and safety
 Basic maintenance of laundry equipment
 Ability to use a variety of laundry cleaning techniques
 Principles of infection control
 Knowledge of fabrics, fibers.

Linkages To Other Units

 Receive and resolve customer complaints
 Process transactions for purchase of goods and services
 Launder linen and guests’ clothes.

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 Competency Standard

Critical Aspects of Assessment

Evidence of the following is essential:
 Understanding of stain charts and the demonstrated ability to identify stains and
determine correct treatment for same
 Demonstrated ability to sort, count and check laundry items
 Demonstrated ability to read and interpret ‘care’ and textile labels and to respond to
individual client requests
 Demonstrated ability to use washing equipment/extractors
 Demonstrated ability to dry clean nominated items
 Demonstrated ability to use drying machines
 Demonstrated ability to use pressing, ironing, steaming and folding equipment
 Demonstrated ability to wrap and pack clothing, uniforms and general linen items
 Demonstrated ability to effect basic linen and clothing repairs
 Demonstrated ability to complete internal and external records and documentation.

Context of Assessment
Assessment must ensure:
 Actual or simulated workplace demonstration of a nominated range of laundry services
and support activities including the use of dry cleaning equipment.

Resource Implications
 Training and assessment must include the use of real equipment (including dry cleaning
equipment) and items for laundering
 Access to the enterprise’s policies and procedures.

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Competency Standard

Assessment Methods
The following methods may be used to assess competency for this unit:
 Observation of practical candidate performance
 Inspection of finished products
 Role plays
 Oral and written questions
 Third party reports completed by a supervisor
 Project and assignment work.

Key Competencies in this Unit

Level 1 = competence to undertake tasks effectively
Level 2 = competence to manage tasks
Level 3 = competence to use concepts for evaluating

Key Competencies Level Examples

Collecting, organizing and 1 Read ‘care’ and textile labels; read chemical
analysing information and cleaning agent labels

Communicating ideas and 1 Pass on information about stains

information

Planning and organizing activities 1 Plan laundry workload and priorities

Working with others and in teams 1 Cooperate with staff to deliver required
laundry items

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 Competency Standard

Using mathematical ideas and 1 Calculate dosage rates for chemicals and
techniques cleaning agents; process charges

Solving problems 1 Determine stain treatment; resolve guest

complaints

Using technology 1 Operate laundry equipment

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Competency Standard

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 Oral Questions

Oral Questions
Student name

Assessor name

Location/venue

Unit of competency Maintain and operate an industrial laundry

D1.HHK.CL3.04

Instructions 1. Ask student questions from the attached list to confirm

knowledge, as necessary
2. Place tick in boxes to reflect student achievement (Competent
‘C’ or Not Yet Competent ‘NYC’)
3. Write short-form student answer in the space provided for each
question.

Response
Questions
C NYC

1. Describe how soiled linen is received into the laundry where you work.  

2. What factors might you take into account when sorting items for  
laundering?

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Oral Questions

Response
Questions
C NYC

3. Why is soiled linen weighed before it is treated?  

4. Describe the operating instructions for a washer extractor or CBW.  

5. What are the two important factors to be determined before using dryers  
to dry a wash load?

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 Oral Questions

Response
Questions
C NYC

6. What is a ‘buck’ used for in the finishing process?  

7. What do you take into account when sorting linen for rewashing?  

8. What do you take into account when sorting linen for repairs?  

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Oral Questions

Response
Questions
C NYC

9. Identify one item of equipment you use to package linen prior to  

transportation and explain what it is used for and how you use it.

10. What is involved in receiving and checking items prior to dry cleaning  
them in your workplace?

11. What do you take into account when sorting items for dry cleaning?  

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 Oral Questions

Response
Questions
C NYC

12. Describe the use of the spotting board in the stain removal process.  

13. Tell me how you operate the dry cleaning machine in your workplace.  

14. What do you look for when inspecting an item after it has been dry  
cleaned?

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Oral Questions

Response
Questions
C NYC

15. Describe how you package and transport sheets and bed linen in your  
workplace.

16. What internal records do you need to complete in your workplace as part  
of the laundering process?

17. What external records do you need to complete in your workplace as part  
of the laundering process?

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 Oral Questions

Response
Questions
C NYC

18. Tell me about the basic maintenance functions you undertake in relation  
to one item of laundry equipment – what is the item of equipment? What
do you do in terms of preventative maintenance?

19. A washer/extractor has stopped working during a program. All the checks  
you have done according to the Troubleshooting Guide in the Operating
Instructions/Manual have failed to fix the problem. What will you do to get
the equipment repaired?

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Oral Questions

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 Written Questions

Written Questions
Maintain and operate an industrial laundry – D1.HHK.CL3.04

Student Name: ____________________________________________________________

Answer all the following questions and submit to your Trainer.

1. List five job titles within the laundry environment and state briefly the role of each.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

2. Give three examples of how linen may be identified.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

3. What is a par level?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

4. Identify six precautions that a linen sorter should take when sorting soiled linen.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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Written Questions

5. Where should you sort soiled linen? (Circle the answer)

a) on the floor
b) on the loading bay
c) on a stainless steel bench

6. Why is it necessary to weigh linen before it is washed?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

7. Name three items that could be found when sorting through soiled linen.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

8. Explain the function of water in the washing process.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

9. What is the purpose of an antichlor?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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 Written Questions

10. List five precautions you should take when handling chemicals.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

11. What is a "pass through" door on a tumble dryer?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

12. What is a flatwork ironer used for?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

13. If the hotel laundry records show that the rewash factor is greater than 10%, what
action should you take?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

14. Give five examples of how linen may be damaged during its normal life cycle.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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Written Questions

15. Why is it important to record all condemned linen?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

16. What are the three main methods of managing linen? Explain each one briefly.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

17. Why should you conduct a linen stocktake at regular intervals?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

18. What is a daily summary sheet?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

19. How are small items of lingerie marked for laundering?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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 Written Questions

20. If you find a credit card in a shirt pocket when checking, what action should you take?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

21. What is the care label symbol for pressing with a hot iron?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

22. List four different pre-spotting chemicals and what types of stains they may be used
for.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

23. Describe the need for a spotting table.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

24. At what temperature does the dry cleaning machine operate at during the drying
cycle?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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Written Questions

25. Explain how a jacket is pressed.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

26. How many presses are used to press a shirt?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

27. Name them all.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

28. What should you do if you are pressing a shirt and you see that there is still a stain on
the front pocket?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

29. What is polytube used for?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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 Written Questions

30. List four different types of records that would be kept to monitor production in the
laundry.

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

31. What types of costs would be involved in operating a fleet of delivery trucks?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

32. What types of issues could a guest complain about?

____________________________________________________________________

____________________________________________________________________

____________________________________________________________________

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Written Questions

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 Answers to Written Questions

Answers to Written Questions

Maintain and operate an industrial laundry – D1.HHK.CL3.04

The following are model answers only – Trainers/Assessors must use discretion when
determining whether or not an answer provided by a Student is acceptable or not.

1. List five job titles within the laundry environment and state briefly the role of
each Insert Question

Any of the below:

 Sorter
 Washman
 Tumbler dryer operator
 Feeder
 Ironer operator
 Towel Folder
 General wash hand
 Despatch clerk
 Truck driver.

2. Give three examples of how linen may be identified.

Any of the below:

 By heat stamp machine.
 By embroidery
 By woven logo
 By coloured stitching
 By size.

3. What is a par level?

A one par level is the amount of linen needed to dress all rooms and bathrooms ready
for letting or to cover all tables in a restaurant with tablecloths and napkins ready for
service.

4. Identify six precautions that a linen sorter should take when sorting soiled linen.

 To wear protective clothing

 To cover any cuts or abrasions on their hands
 Never eat or drink when sorting linen
 Wash hands regularly

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Answers to Written Questions

 Change uniform daily

 Be aware of potential hazards in the linen and know how to dispose of them
correctly.

5. Where should you sort soiled linen ?(Circle the answer)

c) On a stainless steel bench

6. Why is it necessary to weigh linen before it is washed?

 So that machines are not overloaded or underloaded

 To control costs
 To ensure stains are removed.

7. Name three items that could be found when sorting through soiled linen.

Any of the below:

 Tissues
 Soap
 Guest clothing
 Soft toys
 Razors and syringes
 Coloured paper napkins.

8. Explain the function of water in the washing process.

Whilst water is not a chemical, it is one of the most important elements of the wash
cycle. The quality of water is important in determining which washroom chemicals will
be chosen. Water may have a high iron or calcium content or even a high volume of
vegetable dyes from plants located by the supplying dam. All these minerals will affect
the effectiveness or not of washroom chemicals chosen. Water testing must be carried
out at regular intervals by a reputable company.
The results of the water testing must be shared with the chemical supplier who will
consider these findings when recommending the choice of chemicals necessary to
produce good wash results.
Hard water (calcium and magnesium chlorides) will have an impact on the type of
detergents selected and cleaning quality of the linen will decrease. Water treatment of
the boiler may be necessary by a qualified company.
When there is a high iron content in the water this may be caused by old iron pipes.
Where possible these pipes should be replaced so that deposits of iron will not be left
on clean linens.
Water by itself is not a good cleaner but the chemicals that are added to the water
makes it a medium to allow the chemicals to penetrate the soil and hold it in
suspension. Water also allows the chemicals to be transported to the washload and to
carry away the soiled solution. It is an excellent rinse aid.

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 Answers to Written Questions

9. What is the purpose of an antichlor?

These are used to inactivate any residual traces of chlorine bleaches and they prevent
linen from yellowing. Some contain an optical brightener which makes white linen
seem whiter by increasing light reflection. They are usually added to the second rinse
cycle with a high water level.

10. List five precautions you should take when handling chemicals.

Any of the following:

 It is important to use the correct personal protective clothing and equipment when
handling chemicals.This should always be readily available and of the correct size
for individual employees:
 Safety goggles or face masks
 The correct protective gloves
 Protective clothing and footwear
 When handling chemicals it is important to always wash your hands after handling
them and NEVER to smoke, eat or drink
 NEVER mix chemicals at any time. To do so may cause a chemical reaction which
may give off toxic gas and may harm your health. The action of mixing will also
negate the action of a chemical
 Always clean minor spills up immediately to prevent falls and slips. This may be
possible by hosing down the spill to the nearest drain
 Always use chemicals at the correct dilution rates. To use a chemical that is too
strong will damage the linen and increase costs because of over usage. (Less is
best)
 Always add chemicals to water and not water to chemicals. If some should spill
there will be less harm this way
 Always store chemicals correctly - at the right temperature and preferably in a
secure area
 Always use correct equipment for transporting and lifting chemical drums
 Chemicals must ALWAYS be correctly labelled for easy identiication
 Empty chemicals drums must be disposed of as per local regulations.

11. What is a "pass through" door on a tumble dryer?

Pass through doors are where wet items are placed in the dryer from one side and
dried items are removed from the opposite side.

12. What is a flatwork ironer used for?

To dry and iron linen at the same time.

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Answers to Written Questions

13. If the hotel laundry records show that the rewash factor is greater than 10%,what
action should you take?

 Check with the sorting department if there is a particular customer’s goods that are
being received very heavily soiled. It may be necessary to address heavy soiling
with the client
 Check in the sorting department that linen is not falling on the floor and that the
floor is clean. If there is a backlog in the sorting room it may be necessary to roster
more staff
 Check that all areas of the laundry are being regularly cleaned
 Check the linen handling procedures away from the laundry such as on the guest
floors or in the restaurants
 Check that cleaning staff are not using small items like face washers, pillowcases
and napkins as cleaning cloths instead of rags. These stains will be much harder to
remove
 Check that waiters and kitchen staff are not using napkins as kitchen or waiters’
cloths
 Soiled table linen should never be mixed with greasy rags as the linen will pick up
stains from the rags
 Check that correct wash formulas are used and that chemicals, water levels and
temperatures are being maintained. You may need the assistance of the chemical
supplier to do this by running test pieces of linen in the normal wash cycle
 Check that the ironer pads are clean and that the ironer bed is being regularly
cleaned. Over lubrication may cause oil stains on pads. Stained ironing pads can
redeposit a stain on fabrics
 Check that there is enough linen trolleys and bags for the storage of soiled line e.g.
If a hotel has more soiled linen than it has trolleys or bags to place it in, linen may
be tied up in bundles with sheeting or tablecloths being used and incorrect
handling will result in stains from linen being dragged across floors.

14. Give five examples of how linen may be damaged during its' normal life cycle
Insert Question

 Sheets may be torn by sharp edges on trolleys or linen chute doors

 Sheets may be torn by excessive pulling when stripping beds or being caught
under bed castors
 Face washers may be used by guests to clean their shoes
 Face washers and pillowcases may be used by cleaning staff to clean
 White towels may be used by guests when dyeing their hair
 Edges of towels may fray
 Abused linen may disintegrate when washed in a recovery solution
 Table linen may be burnt where gueridon cooking takes place
 Table linen and sheeting may be damaged by cigarette butts from guests smoking
in bed or being careless with lit cigarettes at the table.

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 Answers to Written Questions

15. Why is it important to record all condemned linen?

So that items condemned can be replaced into circulation

16. What are the three main methods of managing linen? Explain each one briefly.

a) 1 for 1:
 The hotel or restaurant is issued with an agreed par level of linen. With this system
all items are exchanged clean for dirty. If the hotel uses 100 sheets and 200
napkins then 100 clean sheets and 200 clean napkins will be returned.
b) Top up system:
 This is a system where no par levels are established so stock levels are just
"topped up" daily
 This may lead to overstocking of items and uncontrolled costs. It may also lead to
extreme shortages of linen because essentially there is little or no control.
c) Requisitioning system:
 This is a system where the hotel does not keep a stock of linen. It is a method used
for very small hotels and restaurants who need to control their costs tightly
 An estimate is made of the linen that will be needed based on hotel occupancy and
restaurant bookings
 The quantities required will be ordered from the laundry who will deliver these
items
 Whilst the system is financially responsible, it may cause problems if occupancy
increases or if there is unexpected patronage of the restaurant.

17. Why should you conduct a linen stocktake at regular intervals?

Regardless of which type of laundry service is offered or whether the laundry is off-site
or on-site, regular linen stock takes of all linen should take place. This will identify any
loss or theft of linen but primarily it will assist in maintaining par levels.

18. What is a daily summary sheet?

 The summary sheet is a record of all guest names and room numbers whose
laundry or drycleaning has been received for processing
 A copy of this summary sheet is given to the laundry driver with all the guests’ bags
 A copy of the summary sheet will be returned with all guest items later in the day
for cross-checking and a list of charges for each guest.

19. How are small items of lingerie marked for laundering?

By placing all one guest’s items into a net bag and labelling only the bag.

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Answers to Written Questions

20. If you find a credit card in a shirt pocket when checking, what action should you
take?

You should remove the credit card, making a note concerning which guest the item
belongs to. Place the item in a secure location for returning to the guest later in the
day. Make a note on the guest docket to this effect.

21. What is the care label symbol for pressing with a hot iron?

An outline of an iron with three dots on it.

22. List four different pre-spotting chemicals and what types of stains they may be
used for.

 An ink remover (for wet and dry ink)

 Protein remover (for blood, faeces, egg, milk, perspiration and soil stains on
collars)
 Paint, oil and grease remover (for paint, lipsticks, oils and greases)
 Rust remover (for residual blood stains)
 Tannin remover (for coffee, tea, red wine and some fruit juices)
 All purpose spot remover (for general light soiling stains).

23. Describe the need for a spotting table.

The spotting table is where pre spotting of all garments takes place prior to being
washed or dry cleaned.

24. At what temperature does the dry cleaning machine operate at during the drying
cycle?

Approximately 60C.

25. Explain how a jacket is pressed.

 Body former
 Used to press jackets, coats and dresses
 Jacket is placed on former and buttoned up
 Wooden flexible sleeve formers are placed in the sleeves. Item is secured
 The former is then blown up like a balloon removing creases in the garments
 The wooden sleeve formers are removed
 The jacket is then placed on a hanger and sent for packaging.

26. How many presses are used to press a shirt?

Usually three.

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 Answers to Written Questions

27. Name them all.

 Collar and cuffer

 Sleever
 Shirt former or buck

28. What should you do if you are pressing a shirt and you see that there is still a
stain on the front pocket?

Some items may require rewashing or additional stain removal. If necessary this
should be done at this time as the heat during pressing may set some stains
permanently.

29. What is polytube used for?

 Daily production records of all washing machines. (How many kgs per day of each
item)
 Daily production of all tumbler dryers
 Daily production records of the flatwork ironer/folder
 Daily production records of all folding machines. (Quantities of all folded items and
their type)
 Daily production records of all dry cleaning machines. (How many kgs per day)
 Daily and monthly guest laundry and dry cleaning revenues.

30. List four different types of records that would be kept to monitor production in
the laundry.

 Fuel costs
 Insurance
 Mechanical servicing
 Vehicle registration

31. What types of costs would be involved in operating a fleet of delivery trucks?

Cleaning is one of the most important points when discussing preventative

maintenance. Many laundries experience more breakdowns through overheating of
machinery because of lint. Lint is the collection of loose fibres from linens and can
block exhausts and clog up motor bearings.
Clean machinery will operate much more efficiently than dirty and it is imperative that
the laundry manager has a regular scheduled cleaning programme in place for all
areas of the plant.
All staff should be responsible for their area on a daily basis and then maybe once a
week schedule a major clean of all areas.
Cleanliness is often overlooked in a maintenance programme.
Failure to clean machinery can cause unnecessary lost time due to breakdowns and
additional costs for repairs and maintenance.

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Answers to Written Questions

32. What types of issues could customers complain about?

If on-site staff cannot resolve a problem with a piece of equipment, then it is the time to
call for professional maintenance

© ASEAN 2012
40 Assessor Manual
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 Observation Checklist

Observation Checklist
Student name

Assessor name

Location/venue

Unit of competency Maintain and operate an industrial laundry

D1.HHK.CL3.04

Dates of observation

Instructions 1. Over a period of time observe the student completing each of

the following tasks:
a) Perform basic laundry functions
b) Perform dry cleaning functions
c) Complete and maintain laundry records
d) Undertake maintenance functions
2. Enter the date on which the tasks were undertaken
3. Place a tick in the box to show they completed each aspect
of the task to the standard expected in the enterprise
4. Complete the feedback sections of the form, if required.

Did the candidate Yes No

Element 1: Perform basic laundry functions

Receive soiled linen  

Sort/count items for laundering  

Weigh items  

Operate washer extractors or CBWs  

Operate dryers  

Complete finishing process  

Sort linen for re-wash  

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Observation Checklist

Did the candidate Yes No

Sort linen for repairs  

Count/package and transport linen  

Element 2: Perform dry cleaning functions

Receive and check items  

Sort items for dry cleaning/washing  

Complete stain removal process  

Operate dry cleaning machine  

Perform pressing, inspection, minor repairs and finishing activities  

Package and transport items  

Element 3: Complete and maintain laundry records

Complete required internal records  

Complete required external records  

Element 4: Undertake maintenance functions

Understand and follow preventative maintenance functions  

Arrange for professional maintenance  

Did the student’s overall performance meet the standard?  

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 Observation Checklist

Feedback to student and trainer/assessor

Strengths:

Improvements needed:

General comments:

Candidate signature Date

Assessor signature Date

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Observation Checklist

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 Third Party Statement

Third Party Statement

Student name:

Name of third party: Contact no

Relationship to  Employer  Supervisor  Colleague  Other

student: Please specify:_______________________________________________
Please do not complete the form if you are a relative, close friend or have a conflict of
interest]

Unit of competency: Maintain and operate an industrial laundry

D1.HHK.CL3.04

The student is being assessed against industry competency standards and we are seeking
your support in the judgement of their competence.
Please answer these questions as a record of their performance while working with you.
Thank you for your time.

Do you believe the trainee has demonstrated the following skills? Not
Yes No
(tick the correct response] sure

Receives, sorts, counts, weighs, pre-treats and repairs items for   

laundering

Operates washers/extractors, CBWs and dryers   

Performs ironing or pressing duties   

Prepares for dry cleaning of items   

Operates and monitors dry cleaning machine during dry cleaning   

process

Checks items for satisfactory completion following laundering   

Operates packaging equipment and packages items   

Completes required internal and external laundering records   

Follows preventative maintenance schedules for laundry equipment   

Arranges for professional maintenance when necessary   

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Third Party Statement

Comments/feedback from Third Party to Trainer/Assessor:

Third party signature: Date:

Send to:

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 Competency Recording Sheet

Competency Recording Sheet

Name of Student

Name of Assessor/s

Unit of Competency Maintain and operate an industrial laundry D1.HHK.CL3.04

Date assessment commenced

Date assessment finalised

Assessment decision Competent / Not Yet Competent (Circle one)

Follow up action required

(Insert additional work and
assessment required to achieve
competency)

Comments/observations by
assessor/s

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Competency Recording Sheet

Place a tick () in the column to reflect evidence obtained to determine Competency of the student for each Performance Criteria.

Observation 3rd Party Oral Written Work

Element & Performance Criteria Other
of skills Statement Questions Questions Projects

Element 1: Perform basic laundry functions

Receive soiled linen

Sort/count items for laundering

Weigh items

Operate washer extractors or CBWs

Operate dryers

Complete finishing process

Sort linen for re-wash

Sort linen for repairs

Count/package and transport linen

Element 2: Perform dry cleaning functions

Receive and check items

Sort items for dry cleaning/washing

Complete stain removal process

© ASEAN 2012
48 Assessor Manual
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 Competency Recording Sheet

Place a tick () in the column to reflect evidence obtained to determine Competency of the student for each Performance Criteria.

Observation 3rd Party Oral Written Work

Element & Performance Criteria Other
of skills Statement Questions Questions Projects

Operate dry cleaning machine

Perform pressing, inspection, minor repairs and

finishing activities

Package and transport items

Element 3: Complete and maintain laundry

records

Complete required internal records

Complete required external records

Element 4: Undertake maintenance functions

Understand and follow preventative maintenance

functions

Arrange for professional maintenance

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Maintain and operate an industrial laundry
Competency Recording Sheet

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