Page 18 - SDO1 Pang Housekeeping Guidelines V1

D.Sink

1. If possible, all pantries shall have a sink/wash area

for washing of the dishes and kitchen utensils.

2. The sink and countertop shall be kept tidy and clean

everyday.

3. To keep the place away from ants, flies and other

insects, dirty or used dishes/plates shall not be left in

the sink unwashed.

4. Dishwashing liquid and sponge shall be kept in the

cabinet after use.

5. Proper waste segregation shall be observed.

6. All biodegradable and non-biodegradable wastes

shall be thrown at designated trash bins located

outside the office, such as in the pantry.

E. Dining Table

1. There shall be a designated dining area inside the

pantry. Employees are advised to eat their lunch or

snacks in the designated dining table.

2. Cleanliness and tidiness of the dining table shall be

maintained.

3. Chairs shall be properly placed after use.

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