(
www.cleaningshow.co.uk/manchester).
Spring cleaning strategies
Joanne Gilliard, CEO of Jangro, discusses why professional spring cleaning this year is more important than ever.
The days are getting longer, flowers are starting to bloom, and the weather is becoming warmer; all the signs indicate that spring has arrived.
Springtime is synonymous with cleaning – and this year especially, what better time is there to ensure facilities are deep cleaned? As part of the government’s ‘Living with COVID-19’ plan, all remaining domestic regulations restricting public freedoms have ended. This includes the health and safety requirement for every employer to explicitly consider COVID-19 in their risk assessments.
However, after a long winter full of germs, coughs, colds and coronavirus still in circulation, combined with workers returning to the workplace en masse, companies would do well to remember that there are business benefits associated with clean and healthy facilities.
Research suggests there’s a positive correlation between productivity and a clean and tidy workspace; and fewer days are lost to sickness due to the reduced risk of disease when working in a hygienically clean environment. For leisure, retail, catering or any other business that relies on the public visiting their establishment, it’s also critical that their customers form a positive impression in terms of its health and hygiene. This will influence their decision whether to spend their time and money there, as well as to return or recommend.
Start in the washroom
It may not be glamorous, but the washroom is one of the most important and most visited rooms in a building. High standards are required at all times to prevent bugs and germs spreading to other parts of a facility. The first step to spring clean a washroom is to check that all equipment is in good working order – repair or replace any broken dispensers, sanitary ware, or leaking taps.
The deep clean should also include disinfecting drains and overflow pipes, and the intensive sanitising of floors, walls and other surfaces. Following this, ongoing maintenance should consist of daily cleaning of sinks, taps, splashbacks, walls, doors, handles, mirrors and
30 | REGULAR
floors. Toilets, toilet pipes, and overflows of washbasins or sinks should be descaled weekly.
Combat hidden germs
Consider other areas of the building which could easily harbour pathogens. For example, office workstations, keyboards, and phones are often rife with germs, so need to be regularly sanitised. Communal kitchens can also be a hotbed of bacteria – work surfaces, microwaves, and fridges should be well scrubbed to keep them hygienically clean.
Encourage healthy hand hygiene
We all understand the importance of hand hygiene in preventing the spread of infection, so a spring clean is the perfect time to review the handwashing facilities available too. Ensure that dispensers or personal bottles of hand sanitiser are readily available for staff to use. They must be equipped with a product that is both gentle to skin and effective at killing germs in fast contact times.
Greener cleaning
Last but not least, don’t forget to spring clean your kit. Now is a good time to check that the products employed for cleaning are not only effective and competitively priced, but also environmentally friendly.
There has been so much innovation in this respect. In fact, we recently launched the ntrl range, an eco-friendly collection of natural cleaning products. Its vegan plant- based formulas are 100% biodegradable, contain zero petrochemicals, and can reduce the product’s carbon footprint by up to 85%. Additionally, all packaging is recycled and recyclable.
By taking a few simple steps to spring clean your facilities (and cleaning kit) this season, businesses can ensure their workplaces are as hygienic and healthy as possible, resulting in a healthier and more efficient workforce, whilst reducing their own carbon footprint in the process too.
www.jangro.net
twitter.com/TomoCleaning
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94
