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CLEANING & HYGIENE


sticky dirt to minimise slipping. Loose dirt can be removed without problem using adhesive-impregnated cloths, only sticky dirt has to be removed wet. The standard procedure is the mop cover replacement method to prevent the transmission of micro-organisms from room to room.


HOSPITAL KITCHEN HYGIENE


Hospital kitchens face a double hygiene challenge where food preparation itself requires cleanliness and hygiene, and even more so in a sensitive environment. Specific cooking equipment requires specific cleaning equipment. For cleaning large tilting frying pans, for example, high- pressure cleaners are required for which the water pressure and quantity can be regulated on the high-pressure gun. In this way, the appropriate combination can be applied without the dirt being splashed back towards the user. In addition, as with all electrical fittings, work must be carried out gently, with reduced pressure, to avoid damaging sensitive electrical systems.


Steam cleaners ensure hygiene for machines and kitchen utensils. The steam emerges from the nozzle in very fine drops at a temperature of around 100 °C, a pressure of 3-4 bar, and at a speed of around 170 mp/h. This way, the steam gets into all crevices and rubber folds where it is difficult for brushes or cloths to penetrate, such as the edge areas of dishwasher panels or the On/Off switches of ovens. Freezers can be defrosted in much less time if steam is applied between the ice and the inner wall. Professional steam vacuum cleaners provide the option of using chemicals to pre-treat heavily-soiled areas, removing the dirty water via a return suction line. They also have self-flushing programs for suction hoses and tubes to remove residual dirt and prevent cross-contamination.


Food contact surfaces should always be disinfected only when they have been cleaned. In kitchens, it is important to flush surfaces with clean drinking water aſter disinfecting in


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order to eliminate any residual disinfectant or cleaning agent on the surfaces.


TIME-SENSITIVE DISINFECTION IN


OPERATING THEATRES Between operations, there are usually only a few minutes to disinfect the operating theatres. Cleaning teams are on stand- by, as longer operations or emergency procedures are difficult to schedule. Firstly, blood and other dirt or contaminants must be removed, before disinfecting everything, from walls and floors, to operating theatre lights and surfaces, even down to the wheels on the stools. This work is carried out with disinfectant, which is then flushed away. Deep cleaning only takes place periodically when the operating theatre can be taken out of service for a while.


POSSIBLE SOURCES OF ERROR


If disinfectant gets onto a surface where cleaning agent residues are present, then the cationic tenside of the disinfectant may combine with the anionic tenside of the detergent residue. This can result in a water-insoluble giant molecule, which can neutralise the effect of the disinfectant, usually evident from a sticky surface. The surface should be thoroughly rinsed with clean water to eliminate any cleaning agent residues, then the disinfection procedure can be repeated. If the surface is very sticky, a solvent-containing cleaning agent should be used.


PROTEIN


If protein-containing contaminants are present on a surface, the disinfectant concentrates on these contaminants rather than on inactivating viruses or killing bacteria and other micro-organisms. This compromises the efficacy of the disinfectant. For this reason, surfaces must be thoroughly cleaned before disinfection.


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