Cleaning Policy & Procedure May 2003 CLEANING POLICY AND PROCEDURE Approvals The signatures below certify that this procedure has been reviewed and accepted, and demonstrates that the signatories are aware of all the requirements retained herein and are committed to ensuring their provision. Name Signature Position Date Domestic Supervisor May 2013 Prepared by Reviewed by Linda Knight Approved in monthly SMT meeting Not required as existing local policy Amendment Record Page No Context Health & Safety Revision 1 Next Review: May 2016 Date Cleaning Policy & Procedure May 2003 1. AIMS a. b. c. To give guidelines on safe and proper methods of treating equipment, fittings, fixtures and furnishings. To promote a clean and comfortable home and to prevent cross-infection. To cut down the excessive and unnecessary use of chemical disinfectants. 2. The four main ways of treating items/equipment after use :a. b. c. d. Sterilisation This is the removal or destruction of all living microbes (bacteria) including spores. Sterile equipment is essential for all procedures involving a break in the skin. The best and most reliable method of sterilisation is heat, the Basil Jones treatment room has a ‘little sister’ steriliser which can be used to sterilise instruments. Disinfection This is the removal of harmful microbes (bacteria) not usually including bacterial spores. Heat is the most reliable method of disinfection. Cleaning There are many items which just need removal of dirt and stains. Hot water and detergent are recommended for this purpose. Disposable Items Where it is economical, the use of disposable items should be considered. 3. The use of Chemical Disinfectants The use of chemical disinfectants can be confusing. Excessive use is the usual temptation, which results in a false sense of security. a. b. c. Accessibility of Microbes (Germs) Dirt protects microbes (germs) by absorbing added disinfectants. Therefore, where possible all items must be cleaned before applying disinfectants. Volume The greater the volume the more active are ingredients at a particular concentration, i.e. 1) Ten percent solution is stronger than a one percent solution. 2) One in two solution is stronger than a one in six solution. Contact Period Enough time must be allowed for the disinfectants to work when in contact with surfaces/items. The time varies with different disinfectants, i.e. 1) Hypochlorites (Milton) and alcohols (spirit based) are the quickest acting, in approximately two minutes on clean surfaces. 2) Phenolics (Dettol, Ibcol) act in approximately eight minutes on clean surfaces. d. e. Deterioration Diluted disinfectants often ‘go off’ after twenty-four hours. If they are not thrown away resistant organisms (germs) can grow in the made up solutions which then become a source of infection. ‘Topping up’ old disinfectants can lead to the same problems. Inactivation Different disinfectants are inactivated to different extents by various materials. The following are examples of serious inactivation:- Health & Safety 2 Next Review: May 2016 Cleaning Policy & Procedure May 2003 f. 4. 1) Phenolic fluids (Dettol, Ibcol) inactivated by Savlon (Centrimide component). 2) Chlorhexidine (Hibisol, Hibiscrub) inactivated by hard water. 3) Hypochlorite (Milton) inactivated by Savlon (Centrimide component). 4) Savlon (Centrimide) inactivated by hard water, soap, sponge, rubber etc. organic matter. Unless specifically instructed, chemical disinfectants are not recommended for :1) Damp dusting 2) Cleaning walls, floors, ceilings or furniture. 3) Pouring into drains, over-flows and waste pipes. 4) Disinfecting mops, cloths and brushes etc. 5) Pouring into lavatory pans or treating lavatory brushes. Cleaning a. b. c. d. e. f. g. Health & Safety Floors must be vacuum cleaned prior to washing/polishing. Brooms must not be used indoors, except where specified. Dust pans and brushes may be used for removing small amounts of debris. Polished surfaces where stained should be washed with hot water and detergent, dried and polished using clean duster and spray polish, in the usual way. Plastic surfaces should be washed with hot water and detergent and dried with a soft clean cloth. All cleaning equipment, dusters, mops etc. and storage area must be kept clean. Mops after use must be washed in hot water and detergent, rinsed in clean water and all moisture removed. Mops and cloths are placed in a red alginate bag and taken to the laundry at the end of the day for washing at 71°F wash. Store in an inverted position to enable the head to dry. Fresh mops and cloths are used each day. Spillages, including human spillage. The spillage should be covered evenly with granules as soon as possible. Allow time for the granules to absorb the spillage. Then remove with a dustpan and brush or vacuum cleaner. Wash the area with the most appropriate solution and leave to dry. (See separate Policy dealing with body fluids). Clean dustpan and brush or empty vacuum cleaner, as necessary. Dusters are to be sent to the Laundry for washing. When clean they will be left in a box in the airing cupboard for collection by each cleaner A colour code system is in place for infection control purposes. 3 Next Review: May 2016 Cleaning Policy & Procedure May 2003 CLEANING MATERIALS 1. 2. 3. 4. 5. Supply Most cleaning materials are obtained from Clinicare and Global Cleaning. Stock and Requisitions a. The Porter/Domestic Cleaner is responsible for the Domestic Cleaning Store. b. Requisitions are available in each cupboard. Cleaning materials should be ordered each week by the Domestic Supervisor, as necessary, on Mondays. They will be issued on Tuesday mornings. Requisitions will be kept by the Porter/Domestic Cleaner so that the use of equipment and materials can be monitored and adjusted, as necessary. The Domestic Supervisor or Director of Care sign the orders for the purchase of cleaning materials. Storage Cleaning materials, as ordered by cleaners and equipment for day to day use will be stored in designated locked cupboards. Information on Health and Safety Precautions a. In each cupboard is a ring binder giving basic information on COSHH, Health and the safe usage of cleaning materials. b. Health and Safety precautions must be taken by all staff. The Domestic Supervisor must ensure that this information is up-to-date and available to all staff. c. Pump dispensers, sprays etc. into which cleaning materials are transferred must be labelled accurately. Training of Domestic and Catering Staff Training is carried out by the Domestic Supervisor in consultation with the Training and Development Advisor and Director of HR. Health & Safety 4 Next Review: May 2016