Housekeeping Theory PDF

HOUSEKEEPING – THEORY 1) ROLE & ORGANIZATION OF THE HOUSEKEEPING DEPARTMENT 1. The role of the housekeeping “Home away from home” - Cleanliness - Hygiene - Comfort (guests, employees) - Aesthe cs - Good service  Mindset : pride, caring and guest experience -> relevant to the work he/she does  “WOW” moments are not always over the top experiences for guests. 2. Vocabulary – room status – the length of stays - C/O Check Out (client has le ) - C/I Check In (the guest is arrived and is occupying the room) - S/O Stay Over (the guest is staying for (at least) some me one more night) 3. Front of the house / Back of the house - Front-of-the-house Areas in which employees are in contact with customers. - Back-of-the-house Areas where employees have li le or no contact with customers. 4. Revenue center / Support center - Revenue center Department selling goods and services to customers, in other words, genera ng revenue. Example : F&B, front oﬃce, shops, spa - Support center Department not directly genera ng revenue, but playing a suppor ng role for hotel revenue centers. Example : accoun ng, HR, housekeeping !!! 2 tabs 2) ORGANISATION CHART & JOB DESCRIPTIONS 1. The housekeeping organiza onal chart - Small hotel General manager -> Execu ve housekeeper -> Housekeeper - Large 5 star hotel Execu ve housekeeper -> Deputy housekeeper -> Assistant housekeeper... - Mid-size 3 star hotel Execu ve housekeeper -> Laundry A endant / Rooms a endants / Housepersons  Housekeeping Manager -> Supervisor -> Public Area / Room A endants / House A endants 2. Job descrip on Execu ve housekeeper - Status Member of management, head of the room division or general manager - Responsibili es In charge of the Housekeeping department, including all staﬀ, General upkeep of the speciﬁed areas, Equipment, linen, furnishings => Front-of-the-house, welcome VIPs, make a careful of equipment dep. budget - Opera onal ac vi es maintenance rooms, maintenance linen, maintenance public areas - Administra ve ac vi es management, human resource, purchasing, commercial The ﬂoor supervisor - Responsibility Manage and coordinate the sector’s/ﬂoor’s employees, Control the state of the rooms, Control the standards of quality - Mission Distribute the daily tasks to the room a endants => Front-of-the-house - Ac vi es Communicate with the Execu ve Housekeeper and the Recep on, Improve working methods, Train new employees, Control the room a endants’ work, Distribute the necessary materials, Contact with the clients The guestroom a endant / Valet - Responsibility Maintain the rooms, bathrooms, public areas and other areas in a perfect state of cleanliness - Ac vi es Turndown service, Find objects to be given in to the porter, or managed by the Execu ve Housekeeper, Coun ng and sor ng the dirty laundry Preparing the necessary materials on the Housekeeping trolley, Mini-bar review, No fy any breakage or the , No fy any technical problems, Collect the work sheets and room status sheets every morning, Make a report to the Housekeeper when the rooms are clean, Ensure departures, Improve clients’ comfort (boards, pillows etc..), Monitor people in the corridors, Prepare VIP rooms, Record disappearances or abnormali es. The public area a endant - Responsibili es This person keeps all lobbies and public facili es in front of house areas (such as lobby restrooms, telephone areas, the front desk and oﬃces) clean and dy. - Ac vi es : Cleans and maintains all lobbies and public restrooms, Sweeps Du es and carpets, Du es and Emp es ashtrays and rubbish bins, Polishes furniture and ﬁxtures, responsibili es Vacuums and polishes elevators, Keeps the front of the hotel free from trash The houseman - Responsibili es This person performs any combina on of the following tasks to maintain guest rooms, work areas and the hotel premises in general in a clean and orderly manner. - Ac vi es : Assists the room a endant in diﬃcult tasks, Cleans rugs, carpets and upholstered Du es and furniture using a vacuum cleaner, broom and shampoo machine, Cleans hallways and responsibili es restrooms, Washes walls and ceilings, moves and arranges furniture and turns ma resses, Sweeps, mops, scrubs, waxes and polishes ﬂoors, Dusts and polishes metal work, Collects soiled linen for laundry, Receives linen supplies, Stores linen supplies in ﬂoor linen closets, Maintains housekeeping carts, Removes trash collected by housekeepers 3) COMPONENTS OF A GUEST ROOM & STANDARD CONTENT 1. Components of a bedroom - Vocabulary Bed a piece of furniture for sleeping or res ng, typically a framework with a ma ress. Bed Frame is the part of a bed used to posi on the ma ress and base. Bed Base is the part of a bed that supports the ma ress. Bed Headboard a ver cal board at the end of a bed behind where your head rests. Bed Runner a decora ve cloth used to cover a bed when it is not in use. Pillow a rectangular cloth bag stuﬀed with feathers or other so materials, used to support the head when lying or sleeping. Duvet is a type of bedding consis ng of a so ﬂat bag ﬁlled with feathers, wool, silk or a synthe c alterna ve. Ma ress Protec on is a cover to protect the ma ress. Bed Linen the sheets and covers that you put on a bed ( i.e. bed sheets and pillowcases). Door is a movable structure used for opening and closing an entrance or for giving access to somewhere. Window a space usually ﬁlled with glass in the wall of a building. Lock A device that prevents something such as a door from being opened and can only be opened with a key. Keycard lock A keycard lock is a lock operated by a keycard. Air Condi oner A machine that keeps the air in a building cool. Lamp A lamp is a light that works by using electricity. Light bulb a glass bulb inserted into a lamp which provides light. Curtains and Sheer Curtains Dresser is a piece of furniture with several drawers that's used for storing clothes or other things. Carpet a ﬂoor covering made from thick woven fabric. Picture Aesthe c wall hangings, that could be printed or original designs of ar sts. Wardrobe Is a closet where clothes are kept. Hanger a shaped piece of wood, plas c, or metal with a hook at the top, from which clothes may be hung in order to keep them in shape. Safe a strong ﬁreproof cabinet with a complex lock, used for the storage of valuables. Mini-bar a refrigerator in a hotel room containing a selec on of drinks which, if consumed, are charged to the occupant's bill. – not always have to pay for the minibar in a hotel Telephone A system for transmi ng voices over a distance using wire or radio, by conver ng acous c vibra ons to electrical signals. Television A system for conver ng visual images (with sound) into electrical signals, transmi - ing them by radio or other means, and displaying them electronically on a screen. Chair a seat for one person, typically with a back and four legs. Arm-chair a large, comfortable chair with side supports for a person's arms. Sofa a long-upholstered seat with a back and arms, for two or more people. Table A piece of furniture with a ﬂat top and one or more legs, providing a level surface for ea ng, wri ng, or working at. Wastepaper Basket a receptacle for small quan es of rubbish. Luggage Rack carrier for holding luggage above ground. Single room a hotel room or bedroom designed to be used by just one person. Double room a hotel room or bedroom designed to be used by two people. Twin room is for two guests and the room has two separate beds. Suite A suite is a set of rooms in a hotel. Some hotel suites may include an a ached living room and/or balcony. 2. Components of a bathroom – Vocabulary => W. gloves, R. dirty towels, R. personal items, A. cleaning agent Toilet a ﬁxture that consists usually of a waterﬂushed bowl and seat and is used for defeca on and urina on. Bathtub is a long, usually rectangular container that you ﬁll with water and sit in to wash your body. Washbasin is a large bowl, usually with taps for hot and cold water, for washing your hands and face Shower is a device for washing yourself by standing under a spray of water from a shower. Shower Head the part of a shower that water ﬂows out of. Faucet a ﬁxture for drawing or regula ng the ﬂow of liquid especially from a pipe. Drain causes the water or other liquid in to run out. Bathrobe a long, loose, coat-like garment, o en ed with a belt of the same material, worn before and a er a bath. Hair Dryer an electrical device for drying a person's hair by blowing warm air over it Mirror is a ﬂat piece of glass which reﬂects light, so that when you look at it you can see yourself reﬂected in it Towels an absorbent cloth for wiping or drying body a er washing or bathing. Towel Rail a rail a ached to a wall, from which to hang towels. Cosme c mirror Is a small Makeup Mirror. Some have a light integrated around the rims for its user to have clearer visual when using the mirror. Tooth glass a glass for holding toothbrushes and can be used as a tumbler for mouthwash Toothbrush a small brush with a long handle, used for cleaning the teeth Toothpaste a thick, so , moist substance used on a brush for cleaning one's teeth Shampoo liquid prepara on for washing the hair. Hair Condi oner a liquid applied to the hair a er shampooing to improve its condi on. Soap a substance used for washing the body or other things. Body cream skin lo on for use on the body. Shower Cap is a hat worn while showering or bathing to protect hair from becoming wet. Nail File a small, ﬂat ﬁle for smoothing and shaping the ﬁngernails and toenails. Comb a strip of plas c, metal, or wood with a row of narrow teeth, used for arranging the Ear S cks a small s ck with a co on-wool p used for cleaning the ears. hair. Razor a sharp-edged instrument used especially for shaving the face. 3. Guest room standard content / Furniture tex les & accessories - Features and ameni es furniture, equipment, bedding, fabrics upholstery, decora ve accessories, guest supplies, ameni es - Equipment door, window, lock, phone, safe, mini-bar, TV, radio, air condi oning, hea ng, ligh ng, plumbing equipment bedding, iPad - Tex le upholstery cushions, covers, curtains, blackout curtains/blinds - Decora ve accessories pain ngs, lamps, ornamental mirrors and accessories, mirrors Guest supplies - Guest ameni es all the luxury items provided at no extra cost/or carried away by customers : shampoo, body lo on/cream, soap, comb, shoeshine, pen, shower cap, paper ssues, free daily newspaper, nail ﬁle, ear s cks - Guest essen als essen al items used but no taken by customers : hair dryer, bathrobe, coﬀee machine, adapter, furniture, upholstery, decora ons - Loan items items that are only available on request : iron and ironing board, baby/rollaway bed, phone charger, cot, portable heater, A/C, ke le, refrigerator 4) SAFETY & SECURITY AT WORK 1. Safety and security at work - Safety The condi on of being protected from or unlikely to cause danger, risk, or injury. : disasters, emergencies, ﬁre preven on - Security The state of being free from danger or threat. : the s of guest belongings, the s of employee belongings, the s of hotel property => Safety, protec on, ergonomics The two hotel departments most prone to accidents and injuries are engineering and housekeeping. It is reported that a Housekeeper changes body posi on every 3 seconds when cleaning a room.  Awkward posture, Sudden force, Repe ous movement 2. Poten al hazards in housekeeping / Security equipment to avoid accidents Rubber caoutchouc boots liquid protec on Gloves chemical or hazardous Hearing protec on noise products Mask dust poussière emission Shirt stains tache Overalls salope es stains taches Helmet casque shock, head injuries Tunic stains taches Goggles lune es liquid protec on Security shoes shock or crushing écrasement 3. Repor ng slips glissades, trips trébuchements, and falls chutes Formal report Who was it ? What me ? Where it happened ? How it happened ? Who was the witness ? Was there an injury blessure ? Was ﬁrst aid secours given ? Were they taken to hospital ?  Slips, trips and falls contribute to 20.5% of injuries in Housekeeping.  The ﬁrst step in crea ng a safe work environments is understanding how to iden fy, handle and prevent slips, trips and falls. 5) ERGONOMICS 1. Injuries among housekeepers Back 40% Hand/Wrist 22% Shoulder 13% Other 25% 2. Ergonomics - Machine design - Task design -> Match the three together - Human factors 3. Others - /!\ Repe ve Mo on Injuries (R.M.I) : heavy physical workload and forceful upper limb mo ons - During pre washing opera ons, the three categories we should organise in laundry are soiled, infected and heat sensi ve. - The three of the steps in laundry cycle are washing, stain removal and folding & stacking. 6) HYGIENE AND MAINTENANCE IN HOUSEKEEPING 1. Hygiene preven on against contamina on risks (health, disease, cleanlines) - Aesthe c cleanliness To clean by removing all dirt and stains without deteriora ng the material that we are cleaning. - Hygienic cleanliness To clean by removing all dirt and stains containing microorganism without deteriora ng the material being cleaned. Is achieved through : chemical disinfec on, water monitoring system and thermic disinfec on. 2. Microﬁbers The cloth and mops should be washed every day at high temperatures and dried in a well-ven lated area to prevent the growth and mul plica on of microorganisms during storage. (Paying a en on to the reac on mes.) - Green food & bar related area -> mop the ﬂoor - Yellow bath area, wash basins, washroom surfaces -> bathroom : sink - Red high risk area, sanitary ﬁ ngs, washroom ﬂoors -> toilets - Blue general/low risk areas -> fridge, glasses (windows), shelf  /!\ Floor pantry, wash hands 20 seconds, personal hygiene (hotel and own personal brand : uniform, hand) 3. Maintenance Is headed by the chief engineer or the chief maintenance oﬃcer :  This department is responsible for all kinds of maintenance, repair and engineering work on equipment, machines, ﬁxtures and ﬁ ngs.  The Housekeeping department depends on maintenance to keep things in order.  Examples : faulty electrical plugs, dripping taps, toilet cisterns that do not ﬂush Guestroom : light bulb, broken table, faulty air condi oning unit - Rou ne maintenance Occurs on a regular basis, daily or weekly, and require minimal training or skills. These ac vi es do not call for the ﬁling of a request form, and no records are maintained for them. Examples : replacing a fused light bulb, polishing furniture, cleaning windows - Preven ve maintenance It is a systema c approach to maintenance in which situa ons are iden ﬁed and corrected on a regular basis to control costs. Examples : cleaning the washbasin syphon regularly to avoid the sink becoming clogged, ghtening wardrobe screws to keep the doors in good condi on, changing regularly (once a year) in the toilet the seal of the water tank - Urgent maintenance Any item which poses as an immediate inconvenience to a hotel guest, in their guestroom. Examples : TV not func oning, air condi oning not working, electrical faults  Maintenance request (computerized maintenance management system) & no ce board The room a endant gives this form to the supervisor at the end of their shi or immediately. The supervisor sends one form to maintenance and keeps one copy for the department. Once maintenance has repaired the item in ques on, they inform the supervisor immediately, in order to clean the room. 4. Waste management – The 3 R’s / Main types of recycling - Refuse (preferred op on) - Reduce genera ng less waste in everyday life - Reuse repairing or recondi oning devices or part for reuse - Recycle turning material into a new substance or product the ac on or process of conver ng waste into reusable material make a hotel eco -friendlier and reducing its Carbon Footprint - Recovery recovery energy when you can’t recycle - Disposal / Rot landﬁll when no alterna ve (last resort)  Zero waste hierarchy -> Sustainable development  Glass white/brown/green, vase, mirror, plate  Paper and cardboard newspapers, toilet papers  PET, plas c not every plas c ! check “PET” symbol  Aluminum, metals cans, cutleries, scissors, paperclips  Unrecyclable waste wrapping, wet paper, china and ceramics, window, mirror, cigare es,...  Organic/Natural waste fruits (apples, bananas, tomatoes), vegetables (carrots) or eggs -> compost 7) CLEANING EQUIPMENT The top 8 pieces of equipment for housekeepers include housekeeping cart, vacuum, mop and bucket, microﬁber cleaning cloths, scourer, scrubbing brushes, duster, doodlebug 1. Mechanical cleaning equipment - Vacuum cleaners - Upright vacuum cleaners suitable to clean corridors and rooms with few furniture pieces. - Floor vacuum cleaners household appliance for cleaning ﬂoors, carpets, upholstery, etc. via suc on - Dorsal vacuum cleaners more suitable to use when vacuuming stairs, walls, areas at ‘higher al tudes’ or as well when conduc ng a ‘deep cleaning’ opera on. - Wet/Dry vacuum cleaner to absorb liquid from ﬂoors and to rinse the soiled areas. It is composed of a tank to store the water absorbed throughout the cleaning opera on. - Wet extractors They have a suc on and water injec on features. They simultaneously rinse and suck water from the surface. They are used to clean hard ﬂoors and carpets. - Hand vacuum to vacuum furniture, pick up small amounts of dust and small food items (i.e. crumbs). Trying to reach ght spaces behind certain small furniture items. - Steam vacuum An extremely eﬃcient tool, in terms of hygiene, to eliminate microorganisms Eﬃcient at hygienically cleaning both the bedroom and the bathroom. Can be cost-eﬀec ve and environmentally friendly. - Robot vacuum cleaners for family households; they come with a charging sta on where the robot ‘rests’ when not used. Can be controlled and conﬁgured via an app on your device. Certain hotels have started using it but at minimal implementa on. - The rotary ﬂoor machine shampooing, scrubbing, cleaning and polish / for carpets or ﬂoor, just by changing an a achment piece to it; the colour pads. Equipment - Dust bag (dry) examine and empty a er use - Hose (dry) check before use, store hanging on hooks / (wet) rinse out - Flex (dry) check for any fraying before use - Filter (dry) check a er use / (wet) check a er use - Tubes and a achment heads (dry) store in boxes, drawers or shelves - Bucket (wet) wash, rinse, dry - “Squeegee” “Sponge” (wet) wipe clean and replace when necessary - Casing (wet) wipe a er use - Wheels (wet) wipe a er use and oil periodically - Brushes not leave on the machine a er use, detach a er use - Pads not leave on the machine a er use and wash rinse, dry thoroughly - Fluﬀ remove from them before wash and (wet) wash, rinse, dry a er use - Tanks empty, wash, dry 2. The rotary ﬂoor machine – Color coding behind the pads - White/beige/yellow without abrasiveness / polish - Red non-abrasive fric on / cleaning and polish low speed - Green/blue medium abrasive fric on / deep cleaning or light scouring of fragile ﬂoors - Dark brown/Black high abrasive / aggressive scouring of hard non delicate ﬂoors 3. Manual cleaning equipment – Brushes and Brooms - Hard brushes to removal heavy soil and li er from carpets and to clean rough surfaces. - So brushes to remove loose soil and li er on hard, smooth surfaces. Such brushes may be designed to dust carpets and furniture. - Scrubbing brushes on surfaces that have become stained and heavily ingrained with dirt. to remove stubborn, heavy soiling from small areas that are diﬃcult for a scrubbing machine to access (mop, ﬂoor, radiator, toilets). - Tap on a hard surface to loose dust a er clean - Frequent wash with water is avoidable -> lose s ﬀness - If wash frequently, ﬁnal rinse in cold saline water -> bristles regain their s ﬀness - Disinfect to add to rinse water (toilet brushes) - So -bristled brooms are made of corn-ﬁber & grass and are used for smooth ﬂoors primarily. - Hard-bristled brooms are made of coconut ﬁber and are used for rough surface, especially outdoor - Box sweeper to clean rugs and ﬂoors, consis ng of a metal or plas c box equipped with rota ng brushes and pushed by means of a long handle. - Shake free of dust and ﬂuﬀ - Not stand store on bristles -> bristles bend out of shape - Store either lying horizontally or hanging bristles downward - Not use so on wet surfaces - Dusters Feather duster Microﬁber cloth Telescopic microﬁber duster - Containers Buckets Plas c or galvanized iron buckets are used in diﬀerent areas of housekeeping while washing of ﬂoor, scrubbing of ﬂoor etc. Dustpan used in conjunc on with a broom or brush for gathering dust. They are made of plas c or metal. They should be emp ed a er use. Hand caddy made of plas c, used by the room a endant for carrying cleaning /cleaner’s boxes supplies from room to room while guest room cleaning is done. Wast bin Are used in guestrooms, oﬃces, bathrooms, restaurants etc. => Plas c : aesthe c, light, easy to maintain / Clean every day / Dry before store - Cloth Duster piece used for removing dust from furniture, books, surfaces, etc. Wipes and wet cloths made of so , absorbent material. / for wet cleaning and damp dust- ing of all surfaces above ﬂoor level. / for cleaning sanitary ﬁ ngs (bathtubs and wash basins). / available in various sizes and shapes. Glass cloths made up of linen tow yarns and do not leave behind lint. They can therefore be used of wiping mirrors and drinking glasses. => Good care / Wash at 90 degrees for thermal disinfec on, rinse, dry a er use - Mop Dry mop Sta c mop – consist of acrylic, nylon, or polyester strands ﬁxed to a backing stretched over a metal frame. / These are used for holding the dust by sweeping. Wet/damp mop used in conjunc on with buckets for the removal of dirt adhering to a surface. / made of co on or any other ﬁber capable of absorbing moisture well. => Mop head should be easy detachable, wash in hot water with detergent / Dry is the most important part (bacteria) / Store in such a way that air allowed to circulate around the head 8) CLEANING PRINCIPLES AND CLEANING AGENTS 1. Cleaning principles - Basic rules - Dust air borne par cles which se le on surfaces - Dirt water and/or grease or any other components (Blood, shoe polish etc.) and it s cks on surfaces. - Foreign ar cles these are normally larger items of rubbish. - Liquids in addi on to water, you may have to remove other liquids that have not been absorbed by surfaces - Limestone calcaire : acid detergent to remove in bathroom but not on marble ﬂoor - The less = the best products - High to low - Start with the cleanest - Dust -> While ﬂoor, walk backwards and start from the farthest end to the exit of the room - Marche en avant : “dirty” never comes into contact with what is “clean” 2. Cleaning principles - Sinner’s circle - Chemical 1% = 100 mL product diluted in 10 L - Mechanical scrubbing and brushing to remove dirt - (Contact) me for detergent - Temperature for detergent, disinfectant 3. Cleaning agents - The basics of pH Acidic Neutral Alkaline (taste bi er) Corrosive : corrode or rust metals Slippery to touch when aqueous form Lose acidity when combined with bases Lose basicity when mixed with water ________________________________________________________________________________________ 0 7 14 Vinegar, Lemon juice Salt + Water Bleaches, Soaps, Detergents, Kind of toothpastes, Laundry detergents, Ammonia Ba ery Lemon Tomato Milk Blood Stomach tables Soap Drain cleaner Stomach acid Vinegar Coﬀee Water Baking soda Ammonia solu on Bleach (Bathroom : wet environments : showers, baths, toilets) - Water universal solvent, alone not an eﬀec ve cleanser, surfactant (surface ac ve agent) Cleaning agents - Detergents We ng power: the detergent lowers the surface tension of water and enables the Clean with hot water surface to be thoroughly wet. Emulsifying power: to break up the grease and enable the dirt to be loosened. Suspending power: to suspend the dirt in solu on, thus preven ng deposi on. Acids used as cleaning agents may vary from mild acid (e.g. ace c acid) or strong concentrated hydrochloric acid. Acids should be used in solu ons followed by thorough rinsing. All, except citric and ace c acid should be used under supervision with extreme cau on and with the protec on equipment such as rubber gloves, mask and goggles. - Acid cleaners Strong acids are poisonous and corrosive. Diﬀerent symbols indica ng toxins : GHS pictograms Flammable, Corrosive, cOmbus ve, Explosive, compressed, oxidizing, Toxic, health hazard, XN harmful / Xi irritant, dangerous (hazard) for the enviroNment - Alkaline cleaners Alkaline based cleaning agents are used in laundry and are par cularly good for removing grease. Very strong alkali materials are known as caus c materials and are extremely corrosive and poisonous. They must be used under strict supervision and always use them with gloves, mask and googles. - Solvent cleaners These cleaning agents are used extensively for dry cleaning and for stain removal. They all have strong fumes and should be used in well ven lated room. Solvents are useful for cleaning grease, oil, residue, coa ngs, or polish/paint from surfaces of material (wooden, linoleum). Solvents will evaporate and so they are ideal for cleaning windows, mirrors and picture frames. - Disinfectants Disinfect. should only be used in the areas where harmful germs are likely to exist. Disinfectants kill the harmful microorganism. COVID-19 has led to a new series of intensify. hygienic measures being put in place. Most disinfectants have strong smell and therefore should be used in recommended amounts in areas where germ control is required. - Deodorants These are agents for disguising bad smells. Air freshener They counteract stale odors with a fragrance -like scent. They are used in guest rooms, bathrooms, and in public areas. They are available in liquids, powders and crystalline blocks. - Polishes Polishes are cleaning agent which are applied to a surface to form a hard – protec ve layer. This guards against ﬁnger marks stains and scratches. They also create a pleasant shine (aesthe c look) to hard surface. - Abrasive Abrasives are substances or chemicals that depend on their rubbing or scratching ac on to clean dirt from hard surfaces. They are used to remove very stubborn stains from various surfaces - Cleaners’ dilu on Poor dilu on of cleaners entails costly consequences. Overdosing is never a guarantee of eﬃciency. The product loses its eﬀec veness and surfaces become dull and s cky. In general, manufacturers recommend a dilu on of between 12 and 5%. We ﬁnd this informa on on product labels. => Diversey chemical mixing dispenser - Eco friendly detergent Use biodegradable and eco friendly in all cleaning and laundry opera ons. Use nontoxic cleaners, sani zers, paints, pes cide and so on through the hotel. No aerosol dispensers, should be used in dispensing or applying cleaning materials and air freshener. => In bio cleaning products, producers replace fossil-based ingredients with Bio-based ingredients such as plant oil. - Ecological labels Eco label criteria guarantee that a given product is ﬁt for use and will have a reduced environmental impact throughout the life circle. It is recommended to choose ecological labels that guarantee at least a certain percentage that the cleaning product is bio -based.  Glass cleaner, neutral cleaner, bathroom destainer

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