Disinfecting uses chemicals to kill germs not visible to the naked eye rather than simply reducing them. The procedure does not necessarily clean dirty surfaces or remove germs, but by killing germs on a surface after cleaning, you reduce the risk of infection. Disinfection is appropriate for frequently touched surfaces, including electronic items and surfaces likely to harbor pathogens.
Between diaper changes, you should clean and disinfect the changing area to reduce the spread of germs. Hospitals disinfect areas that have come into contact with blood or other body fluids. Disinfecting is much more effective if basic cleaning is done first. If surfaces are visibly dirty, they should be cleaned with a detergent or soap and water before disinfection. Disinfection is usually achieved by using EPA-approved chemicals that kill the organisms and prevent them from spreading.
Wear disposable gloves and discard them after each cleaning. According to the CDC, it is important to have proper ventilation when applying bleach products to surfaces. You should always check to ensure the product is not past its expiration date. Items can also be disinfected using UV-C germicidal short wavelength, ultraviolet light that breaks apart the DNA of bacteria and germs, leaving them unable to harm or reproduce.
It is the same UV-C light technology used in hospital surgical suites to aid in killing superbugs. Or you could be using an antibacterial wipe on a tv remote.
Which surfaces and objects do I need to clean and disinfect? How can I safely clean and disinfect? It's important to be safe when using cleaning and disinfecting products: Store them in the containers they came in. Always follow the instructions and pay attention to the warnings on the label.
Do not mix cleaners and disinfectants unless the labels say that it is safe to do so. Combining certain products such as chlorine bleach and ammonia cleaners can cause serious injury or even death. Start Here. Environmental Protection Agency. Related Issues. Videos and Tutorials. Find an Expert. Some schools may also require daily disinfecting these items.
Standard procedures often call for disinfecting specific areas of the school, like bathrooms. Immediately clean surfaces and objects that are visibly soiled.
If surfaces or objects are soiled with body fluids or blood, use gloves and other standard precautions to avoid coming into contact with the fluid. Remove the spill, and then clean and disinfect the surface.
Top of Page. It is important to match your cleaning and disinfecting activities to the types of germs you want to remove or kill. Most studies have shown that the flu virus can live and potentially infect a person for up to 48 hours after being deposited on a surface.
However, it is not necessary to close schools to clean or disinfect every surface in the building to slow the spread of flu. Also, if students and staff are dismissed because the school cannot function normally e. Flu viruses are relatively fragile, so standard cleaning and disinfecting practices are sufficient to remove or kill them. Special cleaning and disinfecting processes, including wiping down walls and ceilings, frequently using room air deodorizers, and fumigating, are not necessary or recommended.
These processes can irritate eyes, noses, throats, and skin; aggravate asthma; and cause other serious side effects. Always follow label directions on cleaning products and disinfectants. Wash surfaces with a general household cleaner to remove germs. Sanitizing Sanitizing is designed to reduce the number of microorganisms to a safe level.
Sterilizing Sanitizing should not be confused with sterilizing. The importance of cleaning and sanitizing There are three main reasons why cleaning and sanitizing is important: Cleaning and sanitizing helps to prevent pest infestations. Cleaning and sanitizing helps your business stay compliant with food safety laws and regulations.
Cleaning and sanitizing helps to protect customers and employees from health risks like food poisoning and allergic reactions. If you are registered for the Food Handler Certification course, login here to: start the course or continue your progress take the final exam update your account information Student Login.
For Business If you have a Business Account with us, login here to: enrol staff in the Food Handler Certification course track employee progress view your order history and invoices Business Login. Members get unlimited access to our Resource Library. Login here to: access 'how-to' guides and videos download custom forms and checklists search our food recall feed Member Login. Cancel Need help?
Contact us. Like what you've read?
0コメント