Spartan Chemical and Weiss Bros. Present:
Disinfecting and Sanitizing in the workplace
Why Clean?
• Germs
• Bacteria
• Fungis
• Mildew
• Viruses
Outbreaks and Epidemics
“Cruise ship fails CDC health inspection”• Norovirus• Coronavirus infections• MRSA• C-diff • HAI’s (Hospital Acquired
Infections)• HIV (AIDS) • H1N1 (swine flu)
• Avian Flu (Bird Flu)• SARS• TB (Tuberculosis)• Meningitis (contaminated
food/steroids)• E-Coli (contaminated water)• Listeria (food bourne)• Salmonella (food bourne)
Cleaning Basics
• Cleaning
• Sanitizing
• Disinfection
Definitions:Cleaning is the physical removal of ‘pollutants’ from an environment. Germs
are not killed but denied their food source.
Sanitizing (typical claim is for 99.99% kill of an organism) is the reduction of the microbial population or bacteria.
Disinfection is destruction of microorganisms, or 100% kill of the claimed organism.
Sterilization is 100% kill or elimination of ALL organisms on a surface. (typically through special chemical treatment or an autoclaving process)
Hand wash video
• 20/20 Study of Hygeine
Cleaning
Physical Removal of Soils
• Hand Washing (soap)
• Hard Surface Cleaning (All-purpose cleaners)
• Floor Mopping (Neutral pH cleaners)
Reduction of bacteria development
Understanding pH - Scale
• pH is measured on a scale of 0-14• Acids (grease, oils, coffee, juice, beer, etc.) measure from
1 - 5 on the scale• Neutrals measure from 6 - 8
• Alkalines (lime, rust, calcium, etc.) measure 9 - 14 on the
scale
Detergency:Cleaners: Any product, soap or synthetic which removes soilProperties: • Wetting agents-breaks surface tension• Soil removal• Emulsification of greasy/fatty soils • Suspension and no re-depositing!
Sanitizing
• Wash – Physical removal of soils
• Rinse – removal of detergent
• Sanitize – reduction of potential residual bacteria
Disinfectant Types:
Phenolics Quats (Quatinary Ammonia)
Hospital Grade Disinfecting:
• EPA Registered• 100% Kill Claim (at recommended dilution/dwell times)
– Staphylocidal– Pseudomonicidal– Salmonellacidal
Hospital Grade Kill Claims:
Influenza
MRSA
VRE
HIV
HBV
HCV
*C-Diff
*TB
* Norovirus
Food Service Kill Claims:
200 PPM Quat Sanitizer
Listeria
E-Coli
Salmonella
Allergens
Microbial Activity:Killing 99.9% Leaving only .1% of GERMS on a small surface can MULTIPLY To MILLIONS within hours
Testing Clean Standards:
• “White Glove Test”• “PPM” Test Strips• UV light• ATP “Residual Reader”
UV Check/ ATP Testing
• Custodial Maintenance Management Software which provides an integrated reporting system and a variety of modules
Household Products!
Bleach Usage
Truths about BLEACH!!• Hypochloride is an UNSTABLE product
• “Bleach solutions need to be made fresh daily. Once diluted, bleach breaks down quickly-
mainly into salt and water. Many spray bottles contain metal parts in the trigger spray. Bleach
will corrode these parts over time. Bleach is an irritant and using bleach in a spray bottle can
be very irritating to some especially those individuals with chronic respiratory or heart
conditions.”
• Is NOT an EPA registered disinfectant
• Bleach concentration drops over time; degrades in temperature and when mixed with iron,
magnesium or calcium in water
• Does not have ANY detergency
• Has a pH 12.5 (floor stripper)
• Does NOT PLAY WELL WITH OTHER CHEMICALS!
• Toxic (and DEADLY) when mixed with Acids or Ammonia!
Drain Maintenance
• “Odor Eaters” Digesters • Drain maintenance program• Spartan’s CONSUME!
Choosing Product for Disinfection:
1. EPA Registered with Hospital Grade quality?
2. MSDS available?
3. pH level safe for daily use on all surfaces?
4. Dilution Ratio?
5. One-step Cleaner and Disinfectant?
6. End Use Cost? Diluted concentrate vs. RTU
“Green” and Disinfection• “Cleaning for Health”• Environmentally “preferred” (Green Seal Certified)• Designed for the Environment (DfE)• “Sustainable”• Bio-based; Bio-Renewable
SAFETY
• PPE (proper protective equipment)• Labeling• MSDS• Storage of Chemicals
ATTENTION FACILITY MANAGERS:
• ARE YOU READY?• “GHS” Global Harmonized System• OSHA adopted classifying and communicating chemical
hazards to employees
• Effective December 1, 2013 Employers need to have had communication with employees to explain new label elements and SDS information.
• WEISS Bros. to conduct additional training classes for those interested.
Disinfection Program
Successful Programs Have the 3 P’s
Good Personnel – Motivated staff is needed!
Good Procedures – Good techniques and adherence to the programs
Good Products – The right tool for the right job.
