workers on the new Global Harmonized System (GHS) so they can properly read la-bels and identify potential risks. The correct PPE will depend on the work conditions, the process being performed and the work en-vironment. Types of PPEs include: Head and shoe covers (falling materials); masks and respirators (chemical vapors, dust particles); goggles and face shields (flying particles, chemical splashes); gloves (contact with chemicals); and ear protection (loud noises). 4. Using your nose as a guide Contrary to popular belief, the smell of a cleaning solution has no correlation to its cleaning efficacy. Some cleaning profes-sionals have developed a reliance on de-odorants which can give a facility a false sense of clean. Educate workers that, just because something smells clean, it doesn’t necessarily mean it is clean. Encourage them to attack and eliminate odors at the source by developing a daily cleaning schedule that eliminates odor-causing bacteria. of a facility to another, and it can present a substantial risk for the outbreak of an infec-tion or virus such as Methicillin-resistant Staphylococcus aureus (MRSA) or norovirus. For example, if a cleaning worker were to use the same mop to clean the kitchen floor that was used to clean the restroom floor, the kitchen floor could then become contami-nated with any viruses or bacteria present in the restroom. While it can be a harmless mistake, it can also be a common occur-rence if workers are pressed to save time or preserve resources. To limit the chance for this to occur, facilities such as hospitals put protocols in place to ensure that cleaning tools or chemicals are changed between pa-tient rooms. Train workers regularly and em-phasize the risks involved with not changing cleaning tools or solutions between zones and ensure they have adequate access to tools and supplies. and clean areas too quickly. This can result in a number of issues, including not giving disinfectants the required dwell time and missing critical areas such as high-touch points. To ensure cleaning workers have enough time to do their jobs, conduct reg-ular cleaning audits and time studies. This will not only help maximize the productiv-ity of your staff, but it can also help improve the overall cleanliness of your facility. 10. Not following a cleaning process A haphazardly cleaned room can be just as dirty as a room that is not cleaned at all. In order to ensure areas are cleaned effectively, all employees must be trained to follow cleaning protocol. The absence of training can lead to dirty, or contami-nated, surfaces. For example, if the cleaner was to dust before vacuuming, the act of vacuuming may kick up dust which would then redeposit on flat surfaces through-out the room. To prevent these issues, conduct regular training to reinforce the proper order of cleaning. Communicate the value of cleaning with a particular order so your staff understands why. Re-inforce this training with random checks or tests to make sure the process is under-stood and followed correctly. People often think that anyone can clean, but in reality, there is a right and a wrong way. When new staff come on board, it’s critical to train them and provide adequate resources so they can do their job properly. Even experienced cleaning workers can benefit from a refresher, so consider taking this article to quiz them on proper proce-dures for cleaning. By empowering your team and helping them avoid these top 10 mistakes, you can improve your facility’s overall cleanliness and ensure that your cleaning program positively impacts your business. 1 7. Overlooking the small spots Some of the smallest and most overlooked spots can often have the most germs. One of the more common mistakes in cleaning is overlooking small but high-touch surfaces such as light switches, door handles, cabinet handles, water cooler levers and telephones, which can often carry more bacteria than a toilet seat. Other commonly missed spots include “splash” areas around urinals and toilets. Regularly review common “hot spot” areas with your cleaning staff and conduct audits to ensure these areas are regularly cleaned. 5. ‘Cleaning’ with a disin-fectant and ‘disinfecting’ with a sanitizer Not every cleaner is a disinfectant, and not every disinfectant is a sanitizer. To put it simply, cleaning removes visible dirt and deposits from a surface; sanitizing removes bacteria and microbes to a safe, healthy level (such as with food contact surfaces); and disinfecting takes it a step further and kills viruses. The type of cleaning required depends greatly on the type of surface and environment, which is why it is such a common mistake. For example, you would not use a disinfectant to dust a surface that merely requires water, nor would you sani-tize a high-touch area such as a door handle if you wanted to stop the spread of the flu or other viruses. Make sure your workers understand the distinction between saniti-zation and disinfection and follow recom-mended dwell times as the virus can remain long after cleaning is performed. 8. Using the wrong tools Using the correct cleaning tool on a particu-lar surface can be one of the most important ways to not only preserve the object you are cleaning, but to ensure that it is actu-ally getting clean. For example, while wet mopping will remove dirt and buildup from a floor, combining this effort with surface agitation will substantially improve its ef-fectiveness. Work with staff so they have the proper cleaning tools for the task at hand. Ergonomic cleaning tools can also reduce strain and improve their overall productivity. http://www.CDC.gov/niosh/topics/skin/ 6. Using the same cleaning tool in more than one area Cross contamination occurs when a clean-ing worker transfers bacteria from one part 9. Cleaning too quickly Pushed to clean a certain number of rooms by the end of their shift, cleaners may rush Dave Mesko is the senior director of marketing for Cintas, with more than 16 years’ industry experi-ence. Cintas Facility Services offers a wide range of solutions that enable businesses to build their im-age and increase profitability and productivity. For more information on Cintas’ solutions for facilities, visit www.Cintas.com/FacilityServices. www.CMMOnline.com 39
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