CM/Spotlight: Infection Control Cleaning Chemical Sponsored by: Basics What JanSan professionals should know about breaking the chain of infection. By: Roger McFadden F 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 SUPPLIER SEARCH from the main navigation bar, and enter keyword: Disinfection . Facility managers should be diligent and informed to prevent and control the spread of infection in their facilities. Keeping unhealthy germs out of buildings isn’t easy. According to a recent survey by Staples Advantage, 65 percent of workers report coming to work sick. While it is a constant battle to keep unhealthy conditions at bay, facility managers are making significant headway with access to more environ-mentally preferable, high-performance cleaning products that help break the chain of infection — and they are less toxic for building occupants. However, keeping workers trained about prop-er infection control and prevention practices is important. A high turnover rate among professional cleaning staff challenges facility managers to understand and effectively inform workers about infection control and appropriate product use so they can protect themselves, building occupants and visitors from harmful germs. To get started, facility managers should famil-iarize themselves with the five decontamination methods and identify the ones that apply to their type of facility. 1. Cleaning is the process of removing pollu-tants from the environment and putting them in their proper place. Germs are not typically killed in this process, but they can be removed along with soil and/or denied their food sources. 2. Sanitizing reduces the microbial popula-tion, but not to the level of disinfection. Sanitization is often used in areas like the kitchen to eliminate and/or reduce germs on cutting boards and utensils. 3. Antisepsis inhibits or destroys microor-ganisms on the surface of living tissue in an attempt to prevent infections. Antiseptics are not disinfectants or used on environmental surfaces. 4. Disinfection is the destruction or removal of most pathogenic microorganisms from toilet seats, counters, tables and other contaminated environmental surfaces. 5. Sterilization is the total elimination of all forms of microbial life using methods such as autoclaving or special chemicals. For facility managers in non-medical settings, cleaning, sanitizing and disinfection are com-mon methods of germ control. Additional care should be given and disinfec-tion should be performed in areas with higher concentrations of germs like restrooms; general cleaning may be acceptable in other areas. When it comes to selecting cleaners and dis-infectants, facility managers should be careful, as not all disinfectants are created equal; they can differ in chemistry, concentration, efficacy and toxicity. It helps to know the facts about disinfectant chemicals: Chlorine bleach is an excellent disinfectant but a poor cleaner. Active sodium 16 CM/Cleaning & Maintenance Management ® • January 2011
CMM – Archives Jan 2011: 16
