Maintain and Operate An Industrial Laundry: D1.HHK - CL3.04 Assessor Manual
Maintain and Operate An Industrial Laundry: D1.HHK - CL3.04 Assessor Manual
Maintain and Operate An Industrial Laundry: D1.HHK - CL3.04 Assessor Manual
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
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.
Some images appearing in this resource have been purchased from various stock photography suppliers
and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: AM_Maintain_&_operate_an_ind_laundry_140312.docx
Table of Contents
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Assessor Manual
Maintain and operate an industrial laundry
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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 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
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Competency Standard
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Competency Standard
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Competency Standard
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Competency Standard
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.
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Competency Standard
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.
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Competency Standard
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.
Collecting, organizing and 1 Read ‘care’ and textile labels; read chemical
analysing information and cleaning agent labels
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
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Competency Standard
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Oral Questions
Oral Questions
Student name
Assessor name
Location/venue
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
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
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
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
1. List five job titles within the laundry environment and state briefly the role of each.
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4. Identify six precautions that a linen sorter should take when sorting soiled linen.
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Written Questions
a) on the floor
b) on the loading bay
c) on a stainless steel bench
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7. Name three items that could be found when sorting through soiled linen.
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Written Questions
10. List five precautions you should take when handling chemicals.
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13. If the hotel laundry records show that the rewash factor is greater than 10%, what
action should you take?
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14. Give five examples of how linen may be damaged during its normal life cycle.
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Written Questions
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16. What are the three main methods of managing linen? Explain each one briefly.
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Written Questions
20. If you find a credit card in a shirt pocket when checking, what action should you take?
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21. What is the care label symbol for pressing with a hot iron?
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22. List four different pre-spotting chemicals and what types of stains they may be used
for.
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24. At what temperature does the dry cleaning machine operate at during the drying
cycle?
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Written Questions
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28. What should you do if you are pressing a shirt and you see that there is still a stain on
the front pocket?
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Written Questions
30. List four different types of records that would be kept to monitor production in the
laundry.
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31. What types of costs would be involved in operating a fleet of delivery trucks?
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Written Questions
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Answers to Written Questions
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
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.
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Answers to Written Questions
7. Name three items that could be found when sorting through soiled linen.
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
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.
Pass through doors are where wet items are placed in the dryer from one side and
dried items are removed from the opposite side.
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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
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Answers to Written Questions
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.
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.
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.
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?
22. List four different pre-spotting chemicals and what types of stains they may be
used for.
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.
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.
Usually three.
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Answers to Written Questions
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.
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?
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Answers to Written Questions
If on-site staff cannot resolve a problem with a piece of equipment, then it is the time to
call for professional maintenance
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Observation Checklist
Observation Checklist
Student name
Assessor name
Location/venue
Dates of observation
Weigh items
Operate dryers
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Observation Checklist
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Observation Checklist
Strengths:
Improvements needed:
General comments:
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Observation Checklist
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Third Party Statement
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
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Third Party Statement
Send to:
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Competency Recording Sheet
Name of Assessor/s
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.
Weigh items
Operate dryers
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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.
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Competency Recording Sheet
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