Operatives to board

Operatives to board over any open kitchen equipment e.g. hobs or ranges. Ensure equipment has cooled down sufficiently and cover all solid surfaces with appropriate sheeting.
5  Operatives to set up access equipment e.g. trestle, step ladders, etc.
6  Operatives to ascend access equipment and carry out sealing procedure of all holes and apertures.
7  Operatives to descend to floor level and prepare cleaning solution as per the manufacturer’s instructions. Note: refer to COSHH assessment supplied.
8  Operatives to check work equipment to be used as per cleaning specification. Where steam cleaners are to be used check that all connections are properly tightened, electric cabling is sound and equipment has current PAT test label or certificate.
9  Operatives to transfer cleaning equipment on to the access equipment taking care to ensure that no spillages occur and that safe manual handling techniques are observed.