INTRODUCING OUR NEW COVID HUB.
Access our training videos, wallcharts and support guides all in one place.
HOW TO CLEAN AND DISINFECT SURFACES
Common hand-touch surfaces should be cleaned and disinfected using a two-stage process - Stage 1: Clean, Stage 2: Disinfect. 1
2 3 4 5
HAND HYGIENE SYSTEMS HAND HYGIENE BOARDS
FOR USE IN CRITICAL, NON-CRITICAL AND GENERAL INDUSTRY AREAS: Hospitals, surgeries, care homes, schools, catering areas, shops, reception areas, leisure centres, warehouses, factories.
Prior to any task, wash your hands for at least 20 seconds, then rinse and dry thoroughly.
6
Follow your site safe work practices, to protect yourself and others.
7 CONTACT TIME
Ensure you wear appropriate PPE and place any safety signs, if required.
8
Prior to cleaning, remove any loose debris from surfaces.
9
STAGE 1: Clean surface with a suitable cleaner.
10 RECOMMENDATIONS
Businesses should make hand washing and sanitising facilities readily available for all staff and visitors. Priority should be made for all entry and exit points, as well as throughout buildings and wherever you need to implement a handwashing routine.
Hand hygiene boards can be placed where you need them most, giving guidance on best practice and offer a good visual reminder to clean your hands.
Please also refer to our dedicated industry brochures for specific recommendations:
EN 16777 EN 14476
EVOLVE DISPENSER & CARTRIDGES
STAGE 2: Apply disinfectant to cover the surface evenly.
STAGE 2: Leave on surface for required contact time.
STAGE 2: Wipe with a clean cloth and allow to air dry.
Rinse food contact surfaces after disinfection, with clean tap water.
Ensure the disinfectant being used passes EN 16777 and/or EN 14476. Ensure all products are used at the correct dilution, in a properly labelled container, or use a ready-to-use product.
If you are using a multi-purpose cleaner disinfectant, this can be used for both Stage 1 and Stage 2: one application to clean followed by another application to disinfect.
Wash your hands and dispose of any PPE/dirty cloths as appropriate. Use a skin conditioner both pre and post work to help protect hands.
Disinfectants are more effective if surfaces are free from grease and dirt.
USE DISINFECTANTS SAFELY • ALWAYS READ THE LABEL AND PRODUCT INFORMATION BEFORE USE • WEAR APPROPRIATE PERSONAL PROTECTIVE EQUIPMENT (PPE)
Evans Vanodine GLOBAL HYGIENE SOLUTIONS
HAND CARE GUIDE KITCHEN HYGIENE GUIDE HOUSEKEEPING GUIDE LEISURE CLEANING GUIDE
TOUCH FREE DISPENSER & STAND
A mobile hand hygiene station that dispenses a consistent, pre-set, quantity of sanitiser without the risk of cross contamination from other users. The automatic touch-free operation makes this a safe and efficient system. The telescopic stand can be altered to a height that suits its placement.
EVANS VANODINE CORONAVIRUS (COVID-19) GUIDE
www.evansvanodine.co.uk
Product ID labels are available free of charge.
Evolve cartridges are sealed to prevent contamination and can be fitted in less than 60 seconds, saving you precious time for other jobs. Both the empty cartridges and the red transit cap can be recycled*
4
Ultra hygienic, touch free operation. Automatically delievers the perfect dose. Bulk fill, 1000 ml capacity reservoir. Its portability ensures it can be moved and positioned where it is needed most.
* Please check your local recycling
Visit
www.evansvanodine.co.uk/coronavirus-support-hub to find out more.
Evans Vanodine GLOBAL HYGIENE SOLUTIONS
https://www.facebook.com/evansvanodine/
https://twitter.com/evansvanodine
https://www.linkedin.com/company/evans-vanodine-
international/
https://www.youtube.com/channel/UCrYQQUFktrDHgSofZ-V9epA
https://www.instagram.com/evansvanodine/
www.evansvanodine.co.uk
WARNING
FACE MASK REQUIRED
KEEP S OCIAL DI STANCE
STOP COVID-19 2 m
Copyright © 2021 Evans Vanodine. All Rights Reserved
V1.0
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
