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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.

    VIKAN LARGE 20L HYGIENE BUCKET C/W HANDLE, £26.07 VIKAN LARGE 20L HYGIENE BUCKET C/W HANDLE, £26.07

    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.

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