SPECIALIST CLEANING
Spot The Difference
While a high standard of hygiene is essential in both healthcare and kitchen environments, each sector provides its own unique challenges. Luke Rutterford, Technical Manager at Rentokil Specialist Hygiene, explains some of the differences and how to tackle them.
Both healthcare and commercial kitchen facilities have to adhere to the strictest levels of hygiene to ensure the health and safety of their visitors and employees. Doing so, however, can be a complex process as both environments present their own unique challenges. In healthcare institutions, for example, any disruption to patients’ and staff’s schedules must be kept to a minimum, so that the facility is fully functional at all times. Meanwhile, in large kitchens, managers have to ensure their premises are kept spotless and free from sources of contamination, so that they can continue to provide excellent cuisine and keep their customers happy and healthy.
The vast number of people passing through healthcare and commercial kitchen facilities makes keeping them hygienic a significant challenge for
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cleaning managers and staff. While deep cleaning is a necessity in both types of facility to ensure the health and safety of all those working or visiting them, the process of this should be adapted to reflect the nature of the activity undertaken.
Plan Of Attack One of the most pressing concerns in healthcare environments is the isolation and elimination of infectious outbreaks. To ensure this is achieved quickly and efficiently, all facilities should have a strategic cleaning plan in place. This will help guarantee that all processes are adequately resourced, clearly defined and appropriately allocated. In order to construct this, a consultation should be undertaken that accounts for each specific space and the way it is used. It is also essential that risk is weighed
against cost and efficiency, and that environmental factors (the volume of footfall, the fabric of the building, isolatable areas and any specific target pathogens) are considered. With this information in mind, the necessary frequency of in-house deep cleaning can be determined, along with how specialist disinfection should be implemented to enhance everyday infection control measures. Above all, it is crucial that cleaning schedules and routines are organised and carried out in a way which does not affect service delivery.
While the frequency of cleaning required will vary from premises to premises, it’s essential that it is carried out both proactively and reactively, as neither approach will work on its own. Proactive cleaning involves the routine disinfection of shared contact points and
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