SPECIALIST CLEANING
communal areas, while reactive cleaning occurs as necessary, for example when a known infection is presented by an individual. In this case, all areas inhabited by the individual should be thoroughly disinfected prior to their re-use.
Innovations Help
Decontamination There are a number of benefits to securing a specialist technician to undertake deep cleaning. In addition to extensive training, specialist technicians also have access to the latest innovations in cleaning technology, which have quickly become essential tools in their work to provide the highest possible levels of hygiene. One example of these is ULV disinfectant fogging technology, which enables the treatment of large areas in a short space of time and with minimal disruption. Foggers generate a fog formed of Ultra Low Volume (ULV) droplets, which measure 5-50 microns (μm) in diameter. Their small size means that they become suspended in the air, before settling underneath, on top of, and on the sides of any objects, as well as reaching otherwise inaccessible areas. As a result, even pathogenic microbes that might be missed by manual cleaning methods are neutralised.
Fogging is recognised as a key weapon in the fight against Norovirus, which has more than 25 varying strains, and affects between 600,000 and 1 million people each year in the UK. The virus, which is usually transmitted through contact with contaminated surfaces, can survive on a surface for a number of days after being touched by a person carrying it. Consequently it can spread rapidly in densely populated areas or those with high footfall, such as hospital waiting rooms. It is also highly contagious, meaning that potential outbreaks need to be identified and dealt with quickly. Using fogging technology, technicians can disinfect over 100 square metres in
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just a few minutes, limiting the spread of infectious disease almost instantly.
In addition to the use of specialist cleaners and the latest cleaning technologies, it is essential to encourage both staff and visitors to healthcare facilities to take personal responsibility by following any infection control procedures. Through taking all these precautions, hospital facilities managers and healthcare staff can ensure the maintenance of a hygienic environment, and be certain that they meet the standards set by UK legislation and expected by patients.
The Unavoidable
Kitchen Grime Similar to healthcare facilities, commercial kitchens are compelled by law to meet specific hygiene standards. Even when regular cleaning is carried out, dirt, grime and bacteria can build-up in kitchens, particularly on less accessible surfaces such as walls, ceilings, lights and kitchen fittings. In the warmer spring and summer months, this can lead to unpleasant odours, which can deter customers and demotivate staff. Although a degree of food waste, fat and grease build-up is inevitable in commercial kitchens, catering managers need to make sure they follow practical measures to avoid this, or they risk negative health inspections which can lead to a decrease in both catering revenues, and their business’ reputation.
One simple yet effective step to take is to employ a hygiene expert to completely deep clean the kitchen and catering facilities. During deep cleaning, special attention is paid to hard-to-reach areas, which may be neglected during the facility’s regular cleaning routine. It is recommended that this activity takes place at least once a year and is booked to coincide with ventilation cleaning to minimise any disruption or inconvenience. Ventilation cleaning is critical for fire prevention and can form part of the fire risk assessment that all
kitchens in commercial premises are required to undertake in line with their insurance provision.
Defeating Dirty Ducts Cooking generates airborne grease, carbon and steam, which can form into deposits in hard-to-reach areas like ceiling surfaces and ventilation ducts. If allowed to build-up, these deposits can create foul odours, reduce airflow, and even block grills and vents altogether. Specialist cleaning will prevent these issues and the consequent threat posed to fire safety. It will also help prevent temperature control issues and equipment deterioration.
The air supply ducts in kitchens in particular provide an ideal environment for the accumulation of mildew, dust, mould, pathogenic bacteria, and other micro-organisms, which can then spread to the food being prepared. Certain ducts can also become a harbourage for pests and can accumulate their associated droppings. This contravenes the Food Safety Act 1990 and can be hazardous to staff working in the kitchen, violating the Health and Safety at Work Act 1974. To avoid breaching regulations, kitchens must be kept in a hygienic condition at all times. Having them regularly deep cleaned, at least once a year, will help ensure their good condition, and that business productivity and reputation are kept high.
Don’t Ignore It With the hygiene of both healthcare and kitchen environments critical to their safe operation it is best to consult a professional on the best approach to take. As with any external contractor, they are trained to understand the latest legislation requirements in their area of expertise and will know best how to tackle the build-up of dirt in your facility.
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