Housekeeping services

Housekeeping Services play a vital role to create safe and hygienic environment in the hospital to provide best possible health services to the patients.

Housekeeping service in a hospital has a major role in controlling the infection rate as well as minimizing the nosocomial and hospital acquired infection to the patients.

Housekeeping services are provided as per the protocols and Sop’s approved by the hospital infection controls committee. Routine House keeping Manager and Housekeeping Supervisors round the clock make sure to achieve perfection.

The routine cleaning will include

• Dusting of furniture in the room including bed, chair, table, TV, refrigerator etc.
• Sweeping & mopping the entire room with disinfectant solution.
• Cleaning of toilet and bathroom with a disinfectant solution.
• Cleaning bed linen and placing bath linen wherever required.

• Cleaning of glass and flask, refilling drinking water.
• Placing amenities like toilet rolls etc. wherever required.

Cleaning on Discharge

• Wiping of furniture and fixtures of the room with soap solution.
• Sweeping and mopping the entire room with a disinfectant solution.
• Cleaning of toilet and bathroom with a disinfectant / bathroom cleaning solution.
• Carbolizing the bed.

Cleaning the Patient common areas

• Dusting the walls, furniture, & fixtures in the corridors & lobby.
• Sweeping & mopping the floor with soap solution & keeping them odor free using deodorizer cubes.
• Cleaning doors and windows with appropriate soap solution.
• Cleaning consulting room, dressing room, laboratory, & similar other areas. The cleaning will be same as cleaning patient rooms.

Laundry Operation and Management

• Equipment planning for Laundry on the basis of no. of beds & occupancy.
• Manpower planning
• Cost estimation for diesel, steam, chemicals, disinfectants, stain removers etc.
• Planning for routine operations & supply of linen to various hospitals’ departments.

G.D.A. (Ward Boy/Ward Sahayika)

Whereas Hospitality is a world class Super Specialty, tertiary care hospitals rendering world class medical health care facilities to the public, are desirous availing the services of AHANA for supplying well trained ward boys & ward sahayikas for non clinical activities in wards& departments at the Hospitals.

We shall ensure that only trained, qualified and competent adult persons are deployed who are physically fit and not suffering from any chronic or contagious disease.

Activities to be performed by ward boys/ward sahayikas shall inter-alia include:

• Sponging the patient including cleaning of mouth.
• Turning over the patient.
• Changing the clothes and linen of bed.
• Feeding the patient.
• Taking patients to Diagnostic facilities Such as MRI, CT-Scan, X-RAY, LAB etc. & bringing them back.
• Shifting patient to OT, ICU etc.
• Procurement of supplies from Pharmacy and linen stores.
• Transport of patient specimens of Blood, Urine, sputum, Biopsy and Cytology smears etc. to Diagnostic facilities.
• Collection of reports from Diagnostic facilities & handing them over to the nursing staff.
• Cleaning of monitors and BP instruments etc.
• Any other duty as per requirement of ward not related to clinical instruments.

Kitchen Production Area (F&B)

For enhanced results from this key area we shall operate on the following principles:

• Podcasting operational change management inside of workflows to establish a framework. Taking seamless key performance indicators offline to maximise the long tail. Keeping your eye on the ball while performing a deep dive on the start-up mentality to derive convergence on integration.

• Checklists shall be maintained to ensure that the outlook of all the food items in terms of garnishing, colors, final look etc. remains the same at all times.
• Regular food trials shall be carried out.
• Chefs of requisite background and qualification shall be maintained at Head of Department levels in all the disciplines in the kitchen.
• All food production shall follow the following system:

Service Department

The service department is finally responsible to serve the cuisine in the required manner and finish, to achieve even better results we shall ensure the following:-

• Regular training in service standards will be imparted.
• Further improved courteous attitude will be inculcated in the staff.
• Crisp uniform and outlook of the service staff will be ensured.
• One man one job will be assured to avoid any over stress and to increase efficiency.
• The styles of serving and the look of the item served shall be further improved.
• The ‘Guest is our God ‘shall be further incorporated in the thinking of the staff.

Hygiene and House keeping

To maintain the standards of cleanliness of not only the physical area under our control but also the personal area of the staff and their hygiene for improved infection control we shall work on the following pattern :-

• Closer supervision will be maintained.
• Cleaning and chartering of equipment schedules will be formulated and adhered to.
• Regular education and requisite awareness of hygiene will be imparted to each and every employee.
• Regular medical check-ups shall be carried out.
• Daily briefings to check personal hygiene.
• Be clean to maintain cleanliness programs will be carried out on a frequent basis.

Stores Output

To ensure efficient control on operations and requisite quality of out put we shall further increase the efficiency of the stores department as follows:-

• Standardize and adhere to brand quality.
• Maintain purchase order levels more efficiently.
• Recorder levels to ensure no shortage of raw material.
• Correct and strict receiving norms.
• Issue accurately as per the required standards for basic quality output.

To ensure the above basics of operations work effectively we shall monitor as follows:-

• Formulate and operate from checklists for all procedures of work details.
• Train and educate all the Head of Departments in terms of what is required exactly from them and their subordinates.
• Have a non- breakable system of reporting for regular feedback and hence control.
• Continuous training for all the staff and awareness of all the specifics.
• Regular briefs and de-briefs of the departments.
• Systems for regular up-gradations of work standards by exposing ourselves to outside standards and norms on a continuous level.
• Result oriented operations and systems.
• Use merit as a means to actively motivate staff for development.
• Outline all the goals very clearly to the staff at all times and ensure results from those yardsticks.