Cleaning, disinfection, and sanitizing in the workplace is a very important topic that trends headlines in most trade magazines. Employers need to set good health and safety practices for the work environment. In this session, you will review and discuss the value of a good housekeeping staff, safe chemical practices, the basics of chemistry, and guidelines for "institutional: cleaning. You will also learn about commercial vs. household products, and understand "hospital-grade" disinfection.
5. Definitions:
Cleaning is the physical removal of ‘pollutants’ from an environment. Germs
are not killed but denied their food source.
Sanitizing (typical claim is for 99.99% kill of an organism) is the reduction of
the microbial population or bacteria.
Disinfection is destruction of microorganisms, or 100% kill of the claimed
organism.
Sterilization is 100% kill or elimination of ALL organisms on a surface.
(typically through special chemical treatment or an autoclaving process)
7. Cleaning
Physical Removal of Soils
• Hand Washing (soap)
• Hard Surface Cleaning (All-purpose cleaners)
• Floor Mopping (Neutral pH cleaners)
Reduction of bacteria development
8. Understanding pH - Scale
• pH is measured on a scale of 0-14
• Acids (grease, oils, coffee, juice, beer, etc.) measure from
1 - 5 on the scale
• Neutrals measure from 6 - 8
• Alkalines (lime, rust, calcium, etc.) measure 9 - 14 on the
scale
9. Detergency:
Cleaners: Any product, soap or synthetic which removes soil
Properties:
• Wetting agents-breaks surface tension
• Soil removal
• Emulsification of greasy/fatty soils
• Suspension and no re-depositing!
10. Sanitizing
• Wash – Physical removal of soils
• Rinse – removal of detergent
• Sanitize – reduction of potential residual bacteria
27. Truths about BLEACH!!
• Hypochloride is an UNSTABLE product
• “Bleach solutions need to be made fresh daily. Once diluted, bleach breaks down quickly-
mainly into salt and water. Many spray bottles contain metal parts in the trigger spray. Bleach
will corrode these parts over time. Bleach is an irritant and using bleach in a spray bottle can
be very irritating to some especially those individuals with chronic respiratory or heart
conditions.”
• Is NOT an EPA registered disinfectant
• Bleach concentration drops over time; degrades in temperature and when mixed with iron,
magnesium or calcium in water
• Does not have ANY detergency
• Has a pH 12.5 (floor stripper)
• Does NOT PLAY WELL WITH OTHER CHEMICALS!
• Toxic (and DEADLY) when mixed with Acids or Ammonia!
29. Choosing Product for Disinfection:
1. EPA Registered with Hospital Grade quality?
2. MSDS available?
3. pH level safe for daily use on all surfaces?
4. Dilution Ratio?
5. One-step Cleaner and Disinfectant?
6. End Use Cost? Diluted concentrate vs. RTU
30. “Green” and Disinfection
• “Cleaning for Health”
• Environmentally “preferred” (Green Seal Certified)
• Designed for the Environment (DfE)
• “Sustainable”
• Bio-based; Bio-Renewable
31. SAFETY
• PPE (proper protective equipment)
• Labeling
• MSDS
• Storage of Chemicals
32. ATTENTION FACILITY MANAGERS:
• ARE YOU READY?
• “GHS” Global Harmonized System
• OSHA adopted classifying and communicating chemical
hazards to employees
• Effective December 1, 2013 Employers need to have
had communication with employees to explain new label
elements and SDS information.
• WEISS Bros. to conduct additional training classes for those
interested.
33. Disinfection Program
Successful Programs Have the 3 P’s
Good Personnel – Motivated staff is needed!
Good Procedures – Good techniques and adherence to the programs
Good Products – The right tool for the right job.