3.1 Housekeeping and Laundry

Nutrition and Food Service Managers often work in roles such as Environmental Services Managers, Custodial Operations Managers, and in smaller facilities Nutrition and Food Service Managers supervise the housekeeping and laundry departments in addition to the kitchen.

Housekeeping and laundry play an important role in meeting the goals of facilities management, specifically cleanliness and safety, in protecting people against diseases and infections that can spread in healthcare facilities. In the workplace, this is part of the infection prevention and control process.

Public Health Ontario defines infection prevention and control as “evidence-based practices and procedures that, when applied consistently in a healthcare setting, can prevent or reduce the risk of transmission of microorganisms to healthcare providers, clients, patients, residents, and visitors” (Public Health Ontario, n.d., para. 1).

The laundry department oversees collecting soiled linens, transporting them, washing, drying, folding, and distributing clean items to the appropriate areas for use in operations. Laundering items removes dirt and bacteria from the items, helping to prevent the spread of disease and infections in the facility.

Housekeeping or custodial teams are responsible for the cleaning and sanitation of the physical space. It is important to note the difference between cleaning and sanitation. Cleaning refers to the physical removal of dirt and debris. This is accomplished with water, detergents and mechanical action, such as scrubbing, which requires mechanical force from the person’s hands and shoulders. Sanitizing is the application of a disinfectant to surfaces whose purpose is to kill harmful microorganisms, like Influenza (the flu) and Staphylococcus (staph infections).