Should We Change The Way We Clean, Sanitize and Disinfect?
Should We Change The Way We Clean, Sanitize and Disinfect? The optimal method of disinfection is determined depending on the characteristics of the objects to be processed and the properties of the disinfectant used. Below is a detailed guide on how you should clean, sanitize, and disinfect your environment.
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Should We Change The Way We Clean, Sanitize and Disinfect? – Ways of disinfecting
1. Wiping
It is used to treat various surfaces (floors, walls, ceilings, doors, furniture, and sports equipment), sanitary equipment: a rag (it is also possible to use a brush, ruff, other similar devices) is immersed in the solution, slightly wrung out, and then used to wipe surface.
2. Irrigation
This is used to disinfect surfaces of premises, mainly walls, using a hydraulic control panel (other similar devices): the walls of the room are irrigated from above (from left to right horizontally), followed by a gradual downward movement, after which excess moisture is collected from the floor with rags.
3. Immersion
Irrigation is used to disinfect dishes (it must be laid on edge and completely immersed in a solution), linen (things are immersed in pieces individually), cleaning equipment and rags, medical devices, etc.
Should We Change The Way We Clean, Sanitize and Disinfect?-
General Requirements for Disinfection Measures
1. When preparing working solutions, avoid contact with skin and eyes. All work with disinfectants must be carried out, taking into account the characteristics of the disinfectant used in personal protective equipment (gloves, glasses, respirator).
2. Using a rag (separate for each type of work) moistened with a disinfectant solution, wipe the equipment, remove visible dirt from the walls, and then clean the floors.
3. Cleaning equipment should be clearly marked with the premises and types of cleaning work, used strictly for its intended purpose and stored separately. After use, the cleaning equipment is washed, disinfected, dried and stored in a room specially provided for these purposes (while cleaning equipment for the bathrooms is stored separately from other cleaning equipment).
4. Processing facilities include a set of measures, consisting of dry and wet cleaning and disinfection, aimed at the maximum reduction of bacterial and viral contamination of surfaces.
5. All materials and equipment used for cleaning and disinfection must be intact, spotlessly clean. Do not use brittle mops, rags, containers with external signs of damage and corrosion.
6. Immediately prior to disinfection, it is necessary to carry out mechanical cleaning of surfaces.
7. All contaminants, except biological fluids, must be carefully removed to avoid dispersion of particles in the air. If surfaces are contaminated with biological fluids, such surfaces must first be disinfected in accordance with the instructions for the disinfectant used.
8. When cleaning any electrical equipment, make sure that it is disconnected from the energy source.
Disinfection in Catering and Trade
In public catering organizations, indoor surfaces and equipment (floors, tables, oilcloths, kitchen utensils, dishes, trays, sanitary equipment, waste bins, cleaning equipment) are subject to disinfection. The staff systematically disinfects hands. Wet cleaning is carried out daily in rooms using detergents and disinfectants. After each visitor cleaning the dining table is required. Used dishes, appliances are washed and disinfected.
General cleaning (with subsequent disinfection) in trade organizations is carried out monthly, and also no later than three days before the start of any public events (fairs, exhibitions, etc.) and immediately after their completion (closing).
To be disinfected: commercial equipment, baths for processing equipment, containers, detergents (brushes, washcloths, etc.), waste bins, toilet rooms and their equipment, cleaning equipment. The staff systematically disinfects hands.
For transportation of a certain type of food products (dairy, sausage, cream confectionery, bread, meat, fish, semi-finished products), specialized vehicles with the appropriate marking should be allocated.
Vehicles used for transportation of food products and food raw materials are washed daily with detergents and are disinfected at least once a month.
Disinfection in Hostel, Buildings Equipped with Centralized Air Conditioner and Humidification Systems
Dormitories daily disinfect common areas (showers, bathrooms, kitchens, etc.). In hotels, disinfection is carried out daily in public places, and after each tenant, sanitary equipment and utensils in the room are disinfected. In public toilets, indoor surfaces, sanitary equipment, cleaning equipment are disinfected daily, and as they become dirty (in toilets, each sink must be equipped with a holder for detergents, antiseptic agents for washing hands).
Air conditioning and humidification systems used to create a microclimate are potentially dangerous objects in relation to the spread of infectious diseases, especially legionellosis. In this regard, it is necessary to regularly clean and disinfect such systems. A microbiological study of air conditioning and humidification systems for the presence of the causative agent of legionellosis must be carried out quarterly (sampling points are the indoor unit of the split system and the circuit of the central air conditioning system).
In conclusion, disinfectants used for disinfection measures should have a wide spectrum of action against all types of microorganisms, including bacteria, viruses, fungi, mycobacterium tuberculosis, as well as pathogens of especially dangerous infections, combined with good physicochemical properties (quick solubility in water), washing and deodorizing properties. For each disinfectant used by the organization, consumption rates, concentration, exposure time, methods and frequency of treatment should be determined.
