Environmental Health & Safety
I.
Environmental Management
II. Cleaning and Disinfection
III. Cleaning Confirmed Cases of Flu
IV. Use of Bleach
V. Cleaning Public Areas
VI. Clean-up for Blood and Body Fluids
VII.Contacts
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Influenza viruses can persist on both nonporous and porous surfaces for several hours
The secondary spread of infectious virus from
an environmental surface to other people is
accomplished primarily via hand transfer
◦ (i.e. hand contact with contaminated surfaces and
then touching the eyes, nose, and mouth)

Proper hand washing,
respiratory hygiene,
and cough etiquette
are the principal
means of interrupting
transfer of flu virus.
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
Influenza viruses are
transmitted primarily by
exposure to infectious
respiratory secretions.
These large droplets
can transmit influenza
virus to other people
within 6 feet from the
source individual.

These large droplets tend to settle out of the
air in a relatively short period and eventually
rest on a variety of environmental surfaces:
◦ Large housekeeping surfaces
 Floors, walls, windows, tables and countertops
◦ Equipment and appliances
◦ Surfaces frequently touched by hand
 Door handles, light switches, bathroom and
kitchen surfaces, phones, computers

Cleaning:
◦ Removing dirt or other contamination

Disinfection:
◦ Cleaning a surface or object to eliminate
nearly all recognized pathogenic
organisms that may cause infection
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Cleaning and disinfection can reduce the numbers
of viruses present on environmental surfaces, which
can help to minimize hand transfer of virus.
Although pandemic influenza viruses may cause
severe disease, these viruses are among the least
resistant to chemical disinfection.
Therefore, routine cleaning and disinfection
strategies used during influenza season could be
applied for the management of pandemic influenza.
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Cleaning with soap or detergent in water is the
first step in surface treatment.
Cleaning will remove debris, such as dust or dirt,
that could reduce the effectiveness of disinfection
step that follows.
There is no indication for cleaning procedures
that differ from what is done routinely.
Use any commercially available soap or detergent.
Water can be cold or warm, or as recommended
on the label of the cleaning product used.
1. Cleaning with soap or detergent is the
first step in cleaning a surface and MUST
be performed before disinfection.
2. The flu virus is inactivated by a number
of disinfectants.
3. Follow manufacturer’s recommendations
for the use/dilution, contact time, and
handling of disinfectants.
4. Patient rooms/areas should be cleaned at least daily.
5.
◦
Special attention should be given to cleaning frequently
touched surfaces (e.g. television controls, doorknobs,
microwaves, gaming controls, commodes, closets, desks).
5. Common areas should be cleaned using standard
facility cleaning procedure.
◦
Surfaces frequently touched with hands such as sinks, flush
handles, doorknobs, railings, counters, and vending
machines should be added to cleaning schedule in all areas.
6. Clean and disinfect bathroom surfaces on
a daily or more regular basis.
7. Bleach may be substituted if disinfectants
are not available (¼ cup of bleach to a
gallon of clean water).
◦ Apply to a cleaned surface, preferably with a cloth
moistened with the bleach solution, and allow the
surface to remain wet for at least 3-5 minutes.
◦ Diluted bleach solutions must be prepared fresh
before each use.
8. Wash linens (such as bed sheets and towels)
by using laundry soap/detergent in hot
water and tumble dry on a hot setting.
◦
Avoid “hugging”, shaking or fluffing laundry before
washing it to prevent contaminating yourself.
9. Linens, eating utensils, and dishes
belonging to those who are sick do not need
to be cleaned separately, but importantly
these items should not be shared without
washing thoroughly first.
10.During wet cleaning,
cleaning solutions and
equipment become
contaminated.
◦
◦
◦
Clean less contaminated
areas first
Change cleaning solutions,
cleaning cloths, and mop
heads frequently
(e.g. do not clean sinks &
toilets with same cloth)
11.Recommend using one bucket for cleaning
solution and a separate bucket for rinsing.
12.Equipment used for cleaning and disinfecting
must be cleaned and dried after each use.
◦
Mop heads should be laundered in hot water daily
and dried thoroughly before storage or reuse.
13.In carpeted areas it is best to use a vacuum
cleaner with HEPA filtration if available.
14.Keep areas around sick individuals free of
unnecessary supplies and equipment.
15.Do not spray rooms with disinfectant.
 This is potentially dangerous (health risk)
 Has no proven disease control benefit

Bleach, also known as
sodium hypochlorite, is
an effective disinfectant
against the flu virus.
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Starting solution: Most household bleach
solutions contain 5% sodium hypochlorite
Recommended dilution: Use 1 part bleach to
9 parts water for disinfection of surfaces
Contact time: When wiping surfaces with
bleach, allow a contact time of 3-5 minutes
before wiping again with a clean wet cloth
NOTE: Surfaces must be cleaned before
disinfection
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Routine use of bleach should be avoided
because it is corrosive to metals, damaging
to environmental surfaces, is inactivated by
organic matter (e.g. dust or dirt), has no
detergent (cleaning) benefit and is toxic.
After metal is cleaned with bleach it is
necessary to wipe surface with clean wet
cloth to avoid corrosion.
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If bleach gets into the
eyes, immediately rinse
with water for at least 15
minutes and seek medical
care or consult a doctor.
Bleach should NOT be
used or mixed with other
detergents as this reduces
its effectiveness and can
cause chemical reactions.

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Personal protective
equipment should be
worn when applying
cleaning products.
This should include
gloves as well as
safety goggles if
splashes or spraying
is possible.
1. Hand hygiene is most important method to
prevent transmission of influenza virus.
◦
◦
Distribute hand washing and personal hygiene
educational materials.
If possible distribute hand sanitizer.
2. Normal facility cleaning procedures should be
followed using standard cleaning products.
3. Surfaces that are frequently touched with
hands (e.g. sinks, flush handles, doorknobs,
railings and counters) should be added to
cleaning schedule in all areas.
4. Student Resident Halls (Dorm Rooms): In addition to
cleaning floors and other surfaces, special attention
should be given to frequently touched surfaces.
◦
e.g. television controls, doorknobs, microwaves, commodes,
closets, desks, vending machines, laundry machines
5. Laundry: Use detergents, laundry additives, and
appropriate water temperature (routine procedures).
◦
Follow manufacturer’s instructions for detergent and
bleach use.
6. Individual employees and students may want to
consider regular cleaning of their phones and
keyboards, particularly if shared with others or
used by the public.
◦
In addition, routine use of hand sanitizer and good hand
washing techniques are recommended.
7. Gloves should be worn when handling waste or
waste containers at all times.
8. Floors should be mopped routinely.
◦
Mop heads should be laundered in hot water daily and
dried thoroughly before storage and reuse.

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Clean and disinfect spills of blood and body
fluids in accordance with Universal Precautions
and the OSHA Bloodborne Pathogens Standard.
Treat all spills containing blood and body
fluids as if the spilled material is infectious
(using appropriate disinfectant and gloves).
 Alert people in immediate area
 Don appropriate protective equipment
 Cover spill with absorbent material
 Carefully pour fresh 10% bleach
solution around edges & work inward
 Allow 20 min. disinfectant contact time
 Use absorbent material to wipe up spill
 Clean area again with fresh absorbent
and disinfectant
 Place clean-up materials inside a leakproof biohazard bags for disposal

Contact Environmental
Health and Safety for
guidance before using
disinfectants in large
quantities or in
enclosed areas.
◦ Phone: 777-5269
◦ Website: http://ehs.sc.edu

Contact Thomson Student
Health Center for more
information regarding
cleaning and disinfection
for pandemic influenza.
http://www.sa.sc.edu/shs/tshc/
I.
Maintain good personal hygiene.
II. Cover your mouth and nose when sneezing
and coughing.
III. Hand hygiene is the most important method to
prevent the transmission of influenza virus.
IV. Routine cleaning of surfaces frequently
touched by hand can minimize spread of flu.