CHESP study guide
CHESP · Work through your exam, one topic at a time.
The Certified Health Care Environmental Services Professional (CHESP) is a certification offered through the American Hospital Association Certification Center and associated with the Association for the Health Care Environment (AHE). According to AHE, the CHESP demonstrates mastery of maintaining the environment of care, based on a sound assessment that provides distinction in an increasingly competitive marketplace. It is aimed at professionals responsible for establishing and maintaining health care environments that are free of surface contamination and that support safety, service, and efficient and effective operations - typically environmental services (EVS) leaders, managers, and directors who oversee cleaning, disinfection, waste handling, and department operations across care settings. Because the credential is built around maintaining the environment of care, preparation should go beyond memorizing cleaning steps. Topics on this exam: Maintaining the environment of care and Environmental services operations and management. The CHESP study guide has 2 sections and about 708 words.
01Maintaining the Environment of Care
Maintaining the environment of care is about the systems that keep patients, staff, and visitors safe from environmental hazards: life safety and fire response, utility and electrical systems, medical equipment management, hazardous materials and waste, security, and safety. Know the seven Environment of Care (EC) areas conceptually: safety, security, hazardous materials/waste, fire safety, medical equipment, utilities, and construction/renovation. Environmental services (EVS) touches all of them, especially fire safety, hazardous materials, and construction barriers. Life Safety Code (NFPA 101) fundamentals: means of egress kept clear, fire/smoke compartment barriers intact and self-closing, no obstructed exits, and knowledge of the facility's fire response plan (R.A.C.E.
351 words, about 2 min02Environmental Services Operations and Management
This domain covers how the EVS department is run: cleaning standards and methods, staffing and productivity, scheduling, quality monitoring, supply and equipment management, infection prevention coordination, and leadership/communication. Candidates must understand both the technical side (how to clean and disinfect) and the managerial side (how to measure and lead). Cleaning removes soil; disinfection kills most pathogens on surfaces; sterilization destroys all microorganisms. Environmental surfaces are cleaned and disinfected, not sterilized.
357 words, about 2 min