Minimizing Risk FOR YOUR Facility Addressing issues that can increase occupant illness and reduce productivity. By: Kristen Foth Kristen Foth is marketing communications manager for ITW Professional Brands. ITW Professional Brands manufactures and markets products for industrial and institutional hygiene markets. Primary industries and distribution channels are industrial MRO, JanSan and food service. The brand portfolio contains five well-known industry brands including SCRUBS premoistened wipes, Spray Nine disinfectants and degreasers, DYKEM industrial marking products, Dymon specialty cleaning products and Atlantic Mills disposable food service wipers. For more information, visit www. ITWProfessionalBrands.com. A A risk management plan is essential for any busi-ness. A thorough plan can be established by identi-fying and assessing all risks and then developing strategies to manage them. One risk that is commonly overlooked, but should be accounted for, is facility disinfection. Unkempt surfaces are a breeding ground for dis-ease and bacteria. A facility that is not properly cleaned can lead to adverse effects such as illness, lost productivity and a damaged brand. For instance, a food-borne illness outbreak can cost a restaurant thousands of dollars and even force it to shut down. Beyond costly legal fees, an establishment will en-counter negative press, higher insurance rates and lost customers. for more info Visit www.cmmonline.com and type in search keyword: Infection Control . For more information on related products,visit www.cmmonline.com , select DIRECTORY from the main navigation bar, and enter keyword: Disinfection . Incorporating proper disinfection techniques into your risk management plan can greatly reduce their impact on the business and brand. 32 CM/Cleaning & Maintenance Management ® May 2014 Image courtesy of DTKUTOO/iStock/Thinkstock
CMM – Archives May 2014: 32
