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Tag Archives: Covid-19

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  • How to keep your cleaning materials hygienic

    Low Section Of Male Janitor Cleaning Floor With Caution Wet Floo   It’s more important than ever to maintain excellent hygiene standards in all areas, and a key part of this is ensuring that cleaning tools and equipment are hygienic. In this guide we set out the key steps and share some helpful resources to help you do this.

    STEP 1: Ensure you have the right equipment

    If you have not already carried out a full review and risk assessment around cleaning in your business, now is the time to do that. Look at all the hazards that could potentially arise if your premises and equipment is not cleaned thoroughly and note them down. This will then help you to take the next step of writing down clear cleaning procedures, including which cleaning tasks need to be carried out and how frequently. Look at this list alongside your current equipment and supplies and you can then assess if you have all the equipment and cleaning supplies that you need. When checking equipment, consider the design, age and state of repair of the equipment. For example, brushes or buckets with scratches or grooves in the design can collect grime and bacteria. Some equipment, such as the Vikan hygiene tools we stock, are specifically designed to have smooth contours and detachable elements which make them easy to keep clean.


    Click here to see our range of Vikan hygiene equipment

    STEP 2: Colour code items used in specific areas

    Different cleaning routines should be established for different areas of your premises. In particular, different procedures and equipment should be used for food contact and non-food contact areas. To avoid cross-contamination of areas, such as toilet areas and main entrances or food preparation areas,  must be easily identifiable and kept separate from those used in different areas. Color coding is often a simple solution but don’t use stickers which can come off or attract dirt as they disintegrate, it’s best to use cleaning tools which are colour coded. You can see a variety of differently colour coded hygiene equipment including sponges and scourers, brushes, mops and tubs in our brochure of hygiene tools and equipment. Failing that, you can also use labelling and tagging systems which can help to ensure the right cleaning tools are used in the right areas. Please call us on 01726 74264 or email sales@cisafety.com for more details.

    STEP 3:  Put clear written cleaning procedures in place -- including the decontamination and storage of cleaning tools.

    Having done the preparatory work, the next step is to set out clear written cleaning procedures and train staff accordingly. Training should happen at induction and be regularly reviewed. A key part of the cleaning procedures for each area of your premises should include cleaning and storing the tools used. The procedures need to be carefully considered but should include the following:

    • Clean and store the equipment correctly after every use ensuring it is thoroughly clean, sanitized and dry and ready for the next use.
    • Dispose of cleaning products that may have been contaminated.
    • Remove visible dirt and debris and pre-rinse
    • Wash the item using the detergent or product at the temperature recommended by the manufacturer for cleaning the item. The rinse clean again.
    • Check and sanitize. Make sure the item is well cleaned and sanitize using disinfectant or sanitizer where appropriate.
    • Dry and store in the correct place, in the correct way. Ideally, for example, brushes should be hung on hooks or stored in a way where they are not kept on the floor or in disarray. We do have storage solutions for hygiene tools and equipment available. Please contact our sales team on 01726 74264 or at sales@cisafety.com for more information.
    • Record that the item has been cleaned, checked and stored appropriately.

    STEP 4: Have scheduled times and records for cleaning processes

    Set out how frequently certain tasks need to be completed and how often items should be replaced. Cleaning cloths and sponges for example, should be replaced regularly. It may be that a brush used in a general area where there is no food preparation is cleaned and checked once a month. Write out the procedures but also ensure that reasonable records are kept by staff of who cleaned which items and who was responsible for doing so. There are many variations on the best processes for different businesses and a very helpful guide can be found from Vikan. Vikan cleaning tool maintenance guide Click here to view and download Vikan’s guide to cleaning tool maintenance   We can also offer helpful advice on products and systems which will make the task of keeping your cleaning equipment hygienic easier and faster. Please contact our sales team on 01726 74264 or at sales@cisafety.com for advice relating to your specific needs.

  • Back to work guide: Keeping your business clean and safe

    concept of cleaning or disinfecting the office - a businessman c

    In our ongoing guides to get back to work safely, ensuring staff, customers and visitors are protected from COVID-19, this guide sets out key procedures and products to make sure your business premises remain as clean and sanitized as possible.


    Step 1: A key part of cleanliness and hygiene is tidiness. 

    Cluttered spaces, or areas which are difficult to get to to clean are naturally the places where germs tend to gather. Most businesses have had to move items such as desks and chairs to ensure that social distancing can take place. Remove any unnecessary items which clutter desktops or floor spaces so that it is easier to clean.


    Step 2: Identify key touch points in your business and clean these regularly. 

    Touch points such as door handles, communal kitchen surfaces, taps etc. should be cleaned with disinfectant several times each day, with a clear schedule and allocation of the staff member responsible for the cleaning set out. Ideally there will be a chart where regular cleaning of touch points can be recorded.

    You should also check how to clean equipment such as card payment machines safely, and ensure that the equipment is cleaned frequently.

    It is also helpful to supply hand sanitizer or hand washing facilities near commonly used touch points. Leaving doors open and adding signage to encourage staff to do the same can also be helpful.


    Step 3: Encourage hand washing at key times.

    For example, after eating, using the bathroom, or touching a door handle or using a card machine. Use signs and verbal and written guidance to inform and remind staff of these measures and ensure you have hand sanitizer or hand washing facilities in plentiful and convenient locations.


    Step 4: Have an end of shift cleaning procedure in place.

    Update your cleaning checklist for the end of each shift, so that desktops, phones, keyboards and other shared equipment or spaces are cleaned with disinfectant. Ensuring cleaning staff use gloves and aprons -- these are the measures which should be employed if someone using a space is reported to have COVD-19 so if cleaning staff are protecting themselves routinely, this will add a layer of safety to your procedures.

    Also ensure rubbish from individuals is placed in a plastic bag which is tied at the top at the end of each day.


    Step 5: Know who works where…

    You should have a record of which staff are working and the areas they are working in as a safety measure so that you can employ proper cleaning procedures if a staff member reports COVD-19 symptoms.  But also ensure that you keep a record of which areas cleaning staff come into contact with so you can cross check risk of contamination if a case is reported.

    Click here for full guidance on cleaning procedures if a case of COVID-19 is reported.

    Key products to help you keep your business clean:


    Disinfectant spray

    We have a range of disinfectant sprays which have been tested to ensure effectiveness against coronavirus, including this:



    AX Ultra is a proven virucidal/bactericidal disinfectant which is safe to use on all touch surfaces that are washable. Use daily to maintain clean and hygienic conditions.Virucidal activity against all enveloped viruses including Coronavirus, Influenza and HIV. Certified to BSEN 1276 and BSEN 14476. Chlorine free. * Due to a shortage of trigger heads these are sold only in 3's, you will get three bottles and one trigger spray head *

    Click here to see more disinfectant sprays and sanitizers


    Disinfectant wipes

    These can be helpful for surfaces and electronic items such as keyboards or phones. We have several options, but as with all our products, do contact our sales team who can advice when stock is available and help you identify the best products for your needs.






    Re-sealable package with 200 moist wipes that are good for all occasions.


    Click here to see more disinfectant wipes

    Alcohol gel

    Alcohol gel is helpful for ensuring hands are clean, particularly at key touch points or for workers who are regularly handling items touched by visitors or customers.


    Hygienic hand sanitiser gel for hand disinfecting that also feels great to use. - 70% formulation suitable for frequent use - contains Aloe Vera and Vitamin E - no rinse hand rub - Specially formulated with moisturisers for a soft feeling


    Soap and dispensers

    Soap and water is a better option for handwashing when it can be made available.



    This luxury fragranced skin cleanser contains ingredients which deeply moisturise the skin. Suitable for use as a general skin cleanser in most commercial, institutional and industrial administrative applications. A mild and gentle cleanser which helps to protect the skin in the event of frequent hand washing.


    There is also this dispenser which goes with it…




    Click here to see soaps and alcohol gel hand sanitizers

    We also offer a wider range of pouches to go into dispensers, as well as ‘touch-free’ or automatic dispensers. Please contact us directly at sales@cisafety.com or call us on 01726 74264 for more information on these products.

    Cleaning equipment designed for enhanced hygiene.

    In addition to disinfectant sprays, concentrates and wipes and hand cleansing products, it is also important to ensure that cleaning equipment including mops, buckets and brushes are kept very clean. We have a range of excellent products, including our Vikan range, which is designed with smooth surfaces and detachable elements to ensure the handles, brushes etc can be kept very clean. They are also designed at a high standard to ensure they last well and offer good value and quality.


    Click here to see some of our hygiene tools


    If you would like advice or to make an order, do contact our sales team. 

    As you may be aware, stock levels deplete rapidly at the current time and our team can advise when stock is available and help you identify the best products to suit your needs. 

    Please email us at sales@cisafety.com or call us on 01726 74264 for more information.


  • Back to work checklist: Are you ready to open for business?

    Women cafe owner wearing protective mask stand in counter Covid-19 conceptual


    With more and more businesses now allowed to open up, here is  is our checklist to help you ensure that the retired social distancing and safety measures are  in place in your business:


    An important first step is to carry out and record a formal risk assessment of opening your business.

    • Identify hazards
    • Assess the risks
    • Control the risks
    • Record your findings
    • Review the controls

    Click here for full guidance and Risk Assessment templates.



    Only staff who are essential must come on site. For example, they may need to operate specialised machinery. The number of staff coming in should be kept to a minimum.

    • Employees who are in a vulnerable group, including those aged 70 and over, those with specific chronic pre-existing conditions and pregnant womeN,  are strongly advised to follow social distancing guidance and to work from home if at all possible.
    • Coronavirus has meant many people have moved accommodation.Are contact numbers and emergency contact details up to date?
    • Set out clear policies and step by step processes for sickness reporting and sick pay.
    • Ensure there are plenty of handwashing facilities. Soap and water are best, but hand sanitiser as a secondary option where necessary. Tissues should also be provided and staff informed of and encouraged to follow good hygiene practices.

    We can help you to find the best products and source stock to meet your needs.

    For example, we have products specially tested against coronavirus such as these wipes:



    Coronavirus Wet Wipe (Tub Format) Sanisafe 4C Hand & Surface Anti Virul Formulation 33GSM Blue Aquaspun Polypropylene (Recyclable) Sheet Size: 200mm x 200mm 100 Wipes Per Tub. This product has efficacy against several strains of coronavirdae family enveloped viruses in addition to extensive independent testing against gram positive and gram negative bacteria and fungi.

    Click here for more information on ordering hygiene and sanitiser products from us to help you stay safe from coronavirus infection.

    • Have a clear written policy and keep all staff up to date about what you are doing to reduce risks of exposure to coronavirus (COVID-19) in the workplace.



    The key guidance on social distancing is that employers who have people in their offices or on-site should ensure that employees are able, where possible, to maintain a 2-metre distance from others and that they should be able and encouraged to frequently wash their hands with soap and water ideally, for at least 20 seconds.

    To facilitate this and ensure staff safety the additional points should be considered.

    • Put up signs to help staff and visitors maintain social distancing.

    We have items like this in stock, please email us at sales@cisafety.com or call us on 01726 74264 for more information.

    Signage to promote social distancing due to coronavirus

    • Install screens and barriers to separate people where possible
    • Train staff to wash their hands and clothes if they touch someone, for example, after helping someone in an emergency
    • Ensure employees wear face covering safely although there’s no legal requirement to wear it.
    • Close off areas that are not essential
    • Encourage staff to use stairs instead of lifts whenever possible
    • Keep workstations 2 meters apart where possible and have a dedicated space for each team.
    • Sanitise workstations between occupants where people share
    • Rearrange desks to avoid face-to-face working
    • Help people to avoid people passing objects, for example by setting up drop-off points
    • Stagger break times and, if possible, have breaks outdoors or use freed up space from people working remotely to create break areas
    • Cleaning procedures should be scheduled regularly and more frequently throughout the day, even if this means, pausing production to allow staff to wipe down workstations with disinfectant.
    • Check if you need to service or adjust ventilation systems and get advice from your (HVAC) engineer if you’re not sure if they need adjusting.


    Entrances and exits

    • stagger arrival and departure times off staff
    • Use as many entrances and exits as you can
    • Use screens in reception areas if possible
    • Mark a one-way flow where possible
    • Deactivate key touch points such as turnstiles, or keep doors open where possible to help ensure people touch things as little as possible.

    Where staff cannot stay 2 meters apart, they should:

    • only work together up to 15 minutes at a time
    • wash hands and clean surfaces regularly
    • work side by side or back-to-back rather than face-to-face
    • have fixed teams to minimise exposure


    In customer facing areas:

    • use 2 meter floor markings to organise queues
    • have a one-way flow through the site where possible
    • minimise contact when customers are paying, for example by using contactless
    • Provide handwashing stations or hand sanitiser for customers coming in and out.

    You can get more advice tailored to your specific business by filling out this online questionnaire:



    Fogging machines can be useful equipment to ensure that COVID-19 is completely eradicated from an office, room or holiday let.

    They work by expelling a fine, almost invisible mist of disinfectant into the atmosphere which eventually settles on all surfaces including those impossible to reach by conventional methods. The settings can be adjusted to allow for a dry fog which protects textiles and fabrics. 

    Regular fogging with an approved disinfectant such a Virosol as will help prevent the cross-infection of viruses such as MRSA, COVID 19 Coronavirus. Please email us at sales@cisafety.com or call us on 01726 74264 for more information about these products.

    VS-500 Fogging Machine

    To help protect staff and customers  from COVID-19 infection, handwashing dispensers which can also be mounted on floor stands may also be helpful



    Please email us at sales@cisafety.com or call us on 01726 74264 for more information about these products.


    If you would like up to date information about more products which can help you to open your business safely, we are sending out eshots and will also be sending out an e-shot for the hospitality industry.


    Click here to sign up for updates on these products and future news and guides from us here at CIS Safety. You can unsubscribe at any time by clicking the unsubscribe button on our emails.


    As always our team are here to help you. Please do keep in touch with us and we’ll work with you to support you at this difficult time. Email us at sales@cisafety.com or call 01726 74264.

  • Back to work: a safety guide for delivery drivers

    Delivery courier driver inside the van car with parcel post boxes checking amount he protective face mask, under curfew quarantine pandemic coronavirus COVID-19

    As lockdown eases and more and more businesses go back to work, we are still being advised to adhere to social distancing to prevent a second wave of coronavirus infections.

    This can be especially difficult for delivery drivers, however. Here is a guide to help delivery drivers to stay safe and reduce the spread of COVID-19.

    At the depot

    The key goal here is to make it easy for staff to maintain social distancing and also to avoid surface transmission when goods enter and leave the delivery vehicle. Employers need to think about this carefully in high volume situations such as warehouses, distribution centres, and dispatch areas and have simple, effective procedures in place to make this easier and to keep staff safer.


    • As far as possible, keep the same people in teams or shift groups to reduce the number of people staff are coming into contact with.
    • People who work together in one vehicle should be in a fixed pairing as far as possible. Where possible and safe, having single workers load or unload vehicles or use the same pairs of people for loads where more than one is needed.
    • Do walk-throughs of tasks to identify where people have to directly pass things to each other (such as job information, spare parts, samples, raw materials) and find ways to remove direct contact, for example, by using drop off points or transfer zones. Where the nature of the product allows for use of electronic pre-booking, arrange non-contact deliveries.
    • Select low risk areas for pick-ups and drop-offs. This should be a place where items can be placed to minimise the opportunities for contact between on-site staff and delivery drivers. After you have done this, make sure all staff are aware of the new pick-up and drop-off collection points, procedures, and use clear signage and markings to re-enforce the new measures.
    • Set up daily procedures to check any drivers for signs and symptoms of coronavirus and record any findings for your due diligence records.
    • Should staff come into contact with items used by delivery riders or drivers, they should wash or sanitise their hands before moving to another task. Ensure adequate hygiene facilities such as hand washing areas or hand sanitiser is available for them to do this.


    In the vehicle

    • Clarify key times when drivers need to wash their hands, for example, when entering and leaving the vehicle and before and after handling goods they are delivering. Make sure there is enough hand sanitizer to enable this.
    Driver Pack Santising Station, £59.85 Driver Pack Santising Station, £59.85


    A helpful product is this Driver Pack Santising Station, £59.85. Designed to fit in the passenger seat or centre of any vehicle, this kit can be held in place with a seatbelt and provides drivers who may not be able to access regular washing facilities and who come into contact with other people easy access to sanitising items.

    Kit comes complete and includes:

    1 x Dispenser box (Inc bin) - all recyclable

    2 x 236ml Alcohol gel

    2 x Blue paper roll

    2 x face visors (not PPE)

    1 x 100 Disposable gloves

    • Provide guidance and cleaning products to encourage frequent cleaning of objects and surfaces that are touched regularly, such as door handles, fuel pumps and vehicle keys. Also ensure there are safe places for rubbish to be stored and then disposed of by the driver who is using the vehicle..
    • Encourage drivers to stay in their vehicles when it is safe and practical to do so.
    • Advise drivers to keep the vehicle well ventilated, using Heating, Ventilation and Air Conditioning (HVAC) systems and/or opening windows and doors where possible and safe to do so.
    • Ensure drivers use wipes to clean fuel pumps before and after use.


    At delivery points

    • Ensure all delivery persons wash their hands or use sanitiser before and after collecting items. If you are supplying your own drivers, you should ensure they have plenty of  60%+ alcohol content sanitiser available.
    • When delivering items, arrange to leave orders at the customer’s door rather than handing over person to person.  You can arrange customer notification through a bell/knocker, phone or text message. Ensure your delivery team are adhering to the 2m social distance rules.
    • Use electronic or contactless payment and signature methods where possible to minimise person-to-person contact.
    • You might also wish to provide face masks for your drivers.  We have a range of products available.


    3 PLY SURGICAL MASKS, BLUE, £1.20 each 3 PLY SURGICAL MASKS, BLUE, £1.20 each

    Ear loop surgical mask, 3 ply type IIR. Priced singly but boxed in 50's. Please contact us for quantity discounts

    • It’s a legal requirement for delivery drivers to have access to welfare facilities in the business premises they visit as part of their work. The HSE, however, say they are hearing reports that some drivers are not being allowed to use welfare facilities when they deliver. Preventing access is against the law, equally it’s not the sensible thing to do.
    • Try to arrange access to welfare facilities ahead of time and if you are accepting deliveries, ensure drivers have access to appropriate toilet facilities during their journeys and at their destinations and set up facilities to enable them to do this safely, for example, by prior booking-in,  and provision of hand sanitiser.


    In between delivery driver shifts


    • Have clear and thorough cleaning procedures for each vehicle at the end of each shift.
    • Ensure that each vehicle has sufficient quantities of hand sanitiser/wipes to enable workers to clean hands after each delivery/drop-off.
    • Don't forget to clean vehicle keys before and after each person handles them.
    • Where workers are required to stay away from their home, centrally log the stay and make sure any overnight accommodation meets social distancing guidelines.

    You can see more more guidance for food delivery drivers here:



    Download full Government guidance on for coronavirus safety measures for staff who work inside a vehicle here:

    Working Safely during Covid-19 _In Vehicles
    As always our team are here to help you. Please do keep in touch with us and we’ll work with you to support you and help you source the PPE and cleaning and hygiene products that you need to keep your staff and customer safe. Email us at sales@cisafety.com or call 01726 74264.


  • A guide to safety precautions for those working in the food production industry

    food-factories-905513_1920 With the current COVD-19 pandemic, it is vital to protect food workers from exposure to the virus and to strengthen food hygiene and sanitation practices. This guide suggests measures to help ensure that the integrity of the food chain is maintained and that adequate and safe food supplies are available for consumers.

    Can COVID-19 be transmitted via food? According to the World Health Organisation, it is highly unlikely that people can contract COVID-19 from food or food packaging. COVID-19 is a respiratory illness and the primary transmission route is through person-to-person contact and direct contact with respiratory droplets generated when an infected person coughs or sneezes. Coronaviruses cannot multiply in food.

    What surfaces can COVD-19 survive on? If respiratory droplets are too heavy to be airborne, they land on objects and surfaces surrounding an infected person. It is, therefore, possible that someone may become infected by touching a contaminated surface or object and then touching their own mouth, nose, or eyes. Recent research evaluated the survival of the COVID-19 virus on different surfaces.

    • Plastic and stainless steel: Up to 72 hours
    • Copper: Up to four hours
    • Cardboard: Up to 24 hours

    Please note, these are rough estimations which can vary according to temperature, humidity etc.

    Practical steps that food industry employers can take:

    • Reinforce personal hygiene measures
    • Provide refresher training on food hygiene principles to eliminate or reduce the risk of food surfaces and food packaging materials becoming contaminated with the virus from food workers.
    • Promote and facilitate stringent hygiene and sanitation measures such as effective handwashing and sanitation at each stage of food processing, manufacture and marketing.

    Good staff hygienic practices include:

    ● thorough hand washing – washing with soap and water for at least 20 seconds

    ● frequent use of alcohol-based hand sanitizers (not a replacement for handwashing).

    ● good respiratory hygiene (cover mouth and nose when coughing or sneezing; use tissues which are disposed of and wash hands);

    ● frequent disinfection of work surfaces and commonly touched objects such as door handles;

    • Supply, personal protective equipment (PPE) where appropriate. Masks and gloves can be effective in reducing the spread of viruses and disease within the food industry, but only if used properly.In fact, hand washing is a better way to prevent infection than wearing disposable gloves. The COVID-19 virus can contaminate disposable gloves in the same way it gets onto workers’ hands. Removal of disposable gloves can lead to contamination of hands. Wearing disposable gloves can give a false sense of security and may result in staff not washing hands as frequently as required. Handwashing is a greater protective barrier to infection than wearing disposable gloves. Hands must be washed before and after changing gloves, and gloves should be changed following any tasks which involve touching potentially contaminated items such as door handles or bins. Anyone wearing gloves needs to avoid touching their mouth and eyes.
    • Physical distancing Current UK guidelines are to introduce physical distancing of at least two metres between each person. WHO guidance is to ensure at least one metre, particularly if staff are using PPE such as masks to prevent transmission of COVD-19. Drivers need to be aware of physical distancing when picking up or dropping off deliveries. As well as maintaining physical distance from other individuals, they need to maintain a high degree of personal cleanliness and to wear clean protective clothing. It is also vital to ensure that all transport containers are kept clean and frequently disinfected, foods must be protected from contamination, and must be separated from other goods that may cause contamination.
    • Advice to customers. Consumers should always be advised to wash fruit and vegetables with potable water before consumption or use in processing derivative food products. All customers and staff should strictly observe good personal hygiene practices at all times around open food areas.

    Click here to find full guidance from the World Health Organisation

    Click here for guidance for food businesses from the UK government here:

    As always our team are here to help you. Please do keep in touch with us and we’ll work with you to support you at this difficult time. Email us at sales@cisafety.com or call 01726 74264.

  • How to make PPE last as long as possible



    The shortage of PPE at present is of huge concern. While every effort is being made to supply what is needed, it is also vital to ensure that what supplies are available last as long as possible, obviously with safety as the key priority.

    The following items are in short supply and likely to be so for months to come:

    • Disposable gloves
    • Disposable aprons, sleeves, ‘paper’ suits etc.
    • Any masks, mostly FFP2 and FFP3 rated
    • Face shields / visors and safety glasses
    • Sanitizers
    • Paper towels and toilet rolls


    The Government has updated PPE guidance following the COVID-19 pandemic, in particular for workers in the health and care sectors. Click here to see the updates as of April 2020. This guidance relates to the use of both disposable and reusable PPE.

    Here are some suggestions for ways to make reusable PPE last for as long as possible.


    Non-disposable items: laundering and cleaning

    Before washing garments, close all fastenings such as zips or buttons, check pockets and turn items inside out.

    Before cleaning PPE always check the care label and / or the manufacturer’s instructions. Choosing a suitable cleaning agent is a crucial element of effective workwear and PPE care and maintenance. Non-biological detergent is best for waterproof and breathable fabric, for example. Rubber gloves should be cleaned with mild soap or bleach-free detergent and tepid water and thoroughly rinsed to remove all traces of soap or detergent residue

    Also check the advisable highest temperature and drying instructions. While UV rays can help to break down COVD-19, for example, it can also damage the effectiveness of PPE materials so a warm, dry area may be preferable to leaving items to dry in the sun once they have been thoroughly cleaned.


    Storing is an important part of PPE care and a well thought out storage system can also. Correct storage of PPE reduces the likelihood of contamination and damage from harmful substances, high humidity, heat and light as well as helping you to manage stock levels.

    • Set clear expectations for PPE users on what they need to use, how to access it and how to store it. Provide written guidelines on proper storage procedures.
    • Ensure employees have clear, updated training on the use of PPE and are aware of a clear process to report any loss or destruction or any fault in PPE items.
    • Have a named person responsible for storage and managing stock levels of PPE.
    • Mark PPE storage areas clearly.
    • For PPE left at work after use each day, allocate storage space for employees to return their clothing and equipment. This will make inspections easier and reduce the possibility of losses.
    • Store items in a dry, clean area with enough space to clearly label and easily retrieve individual items.
    • Avoid keeping PPE near chemicals, oil or other hazardous substances.

    You can find more up to date guidance on PPE at the HSE website here: www.hse.gov.uk/toolbox/ppe.htm


    As always our team are here to help you. Please do keep in touch with us and we’ll work with you to support you at this difficult time. Email us at sales@cisafety.com or call 01726 74264.




  • Simple ways to help your staff avoid coronavirus



    As with any situation, clear, helpful and accurate information is always useful. Here we offer some simply guidance to help you minimise risk to your staff and visitors of coronavirus infections, or indeed any other viral infections (including the common cold).

    Provide the right hand-washing provisions

    In a recent survey (by Initial, November 2019), one in five workers said that their employers failed to provide hand-washing products such as soap or towels.

    While it can be argued that the responsibility for clean hands lies with the individual, making it easy and providing good products and educating people about efficient hand hygiene is the first very basic step which every employer should be following.

    It is important, however, to ensure you are providing the right products.

    These anti-bacterial wipes, for example have been tested and found effective in working against coronavirus.




    Soap and water are the most effective way to wash hands, but only if the person dries their hands effectively too.

    Hand sanitizers are also effective if soap and water is unavailable, but it is best to use alcohol-based hand sanitizer that contains at least 60% alcohol. You can tell if the sanitizer contains at least 60% alcohol by looking at the product label.

    Sanitizers can quickly reduce the number of germs on hands in many situations. However,

    • Sanitizers do not get rid of all types of germs.
    • Hand sanitizers may not be as effective when hands are visibly dirty or greasy.

    Click here to see our full range of hand-washing products 

    Put up information with hand-washing guidance

    These are the simple steps advised for effective hand-washing:

    • Wet your hands with clean, running water (warm or cold), turn off the tap, and apply soap.
    • Lather your hands by rubbing them together with the soap. Lather the backs of your hands, between your fingers, and under your nails.
    • Scrub your hands for at least 20 seconds. As a general guide, hum   Happy Birthday twice.
    • Rinse your hands well under clean, running water.
    • Dry your hands using a clean towel or air dry them.

    You can also download free posters from the World Health Organisation here: www.who.int/gpsc/5may/resources/posters/en/

    How to use hand sanitizer:

    • Apply the gel product to the palm of one hand (read the label to learn the correct amount).
    • Rub your hands together.
    • Rub the gel over all the surfaces of your hands and fingers until your hands are dry. This should take around 20 seconds.


    When to wash your hands:

    • As soon as you get home or into work
    • When you blow your nose, sneeze or cough
    • When you eat or handle food
    • Before you touch your eyes, nose and mouth

    Ensure surfaces and desks are cleaned regularly
    Because it's a new illness, experts are still not certain how Covid-19, the new variation of coronavirus spreads from person to person, but similar viruses spread by cough or sneeze droplets. These droplets fall on people in the vicinity and can be directly inhaled or picked up from a contaminated surface on the hands and transferred when someone touches their face.

    Under most circumstances, the amount of infectious virus on any contaminated surfaces is likely to have decreased significantly by 24 hours, and even more so by 48 hours.

    Cleaning of visibly dirty surfaces followed by disinfection is a best practice measure for prevention of COVID-19 and other viral respiratory illnesses. Use detergent and water to clean visible dirt and the US Center for Disease Control recommends then using a disinfectant or cleaning product with at least 70% alcohol

    Special care should be made to clean areas where someone who has cold and flu like symptoms has been working, and all potentially contaminated high-contact areas such as toilets, door handles and telephones.

    We have a range of cleaning and sanitizing products available for workplaces, including ones specially tested against coronavirus such as this disinfectant AX Ultra.


    AX Ultra is a proven virucidal/bactericidal disinfectant which is safe to use on all touch surfaces that are washable. Use daily to maintain clean and hygienic conditions.Virucidal activity against all enveloped viruses including Coronavirus, Influenza and HIV. Certified to BSEN 1276 and BSEN 14476. Chlorine free.

    Check your cleaning and safeguarding healthcare policies and send your staff updates
    Now is also a good time to look at our policies regarding cleaning, not just of office surfaces, but also PPE equipment and items which will be used and shared by multiple members of staff. Training should include when to use PPE, what PPE is necessary, how to properly don (put on), use, and doff (take off) PPE, and how to properly launder and dispose of PPE.

    When it comes to providing PPE, face masks play a very important role in clinical settings, such as hospitals but there’s very little evidence of widespread benefit from their use outside of these clinical settings. Face masks must be worn correctly, changed frequently, removed properly and disposed of safely in order to be effective.

    Employers should educate staff and workers performing cleaning, laundry, and trash pick-up activities to recognize the symptoms of COVID-19 and provide instructions to all staff on what to do if they develop symptoms within 14 days after their last possible exposure to the virus. At a minimum, any staff should immediately notify their employer and call 111 if they develop symptoms of COVID-19.

    Avoid unnecessary meetings
    Many people can phone in or use video conferencing links rather than being physically present for meetings. It’s worth considering this as an option, and it is one which might in the longer term prove a useful way to save your organisation time and expenses.

    You can find more advice for employers and businesses here: www.gov.uk/government/publications/guidance-to-employers-and-businesses-about-covid-19/guidance-for-employers-and-businesses-on-covid-19

    Meanwhile if you would like to find out more about which products will suit your needs, or enquire about stock levels on high demand products, please call us on 01726 74264 or email sales@cisafety.com for free advice.


Buyer, Cornwall Glass Group
Shortly after Cornwall Glass was formed some 15 years ago I started dealing with yourselves as a Supplier I don't believe in all those years whatever I have asked for - however obscure! you have never let me down - I'd like to think that we have quite a unique relationship thank you very much
Site Manager, International Minerals company
Special note - Amelia has done a great job this year for our site, quick, efficient, good follow-up and courteous, everything you need at the customer interface.
Purchasing, Food Manufacturer
After our BRC audit we received grade : A . I`m really happy, thank you for you and all the CIS team for your help.
Manager, Food wholesaler

You are amazing!!!!

Technical Manager, Seafood
A very good local company delivering a prompt and informative service. Excellent!
Health & Safety Manager, Waste Cleansing & Drain Clearing co
A company that always performs to the word "quality", helpful with innovations in PPE, guidance and support. A company that is a valuable asset to us as a supplier.

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