COLOR CODED SYSTEMS
Riskofspreadinggermscanbe
reducedbycolorcodedcleaning
cloths,mopsandbuckets.
Red–bathrooms and toilets
Blue–general use
Green–food and beverage
Yellow-clinical -infectious
Changing cleaning cloths and washing
them at the end of each shift.
Rinsingandchangingmopsand
bucketwaterregularly.
Washinghandsandchanginggloves
Reporting any breakdown in
procedures.
Following color coded systems
CLEANING YOUR CLEANING
EQUIPMENT
Washing cleaning equipment can
cause splatter and aerosols may
occur
Keep water tap on low pressure to
reduce splatter
Any re-usable equipment should be
thoroughly cleaned before re-use
Spray bottles should also never be
used which may also cause aerosols
Flip top caps should be used and
cleaning agent should be applied to
cleaning cloth, not cleaning surface
Dust, soil and microbes on surfaces
may all transmit infections
Cleaning practices are based on risk
levels
Areas with higher risk of infection are
cleaned more regularly with greater
detail
All high contact surfaces like door
handles, bathroom taps and phones
should be cleaned more frequently
with particular attention to toilet
seats, flush handles, wash basin taps
and soap dispensers
Cleaning procedures need to be practical
and made of easy to clean material
A hard floor is easy to clean than a carpet.
A vacuum cleaner with HEPA filter is better
than sweeping with an ordinary broom
Dust mop hard floors using an electrostatic
dry mop followed by damp mopping with
warm water and neutral floor detergent
Mops and buckets should be cleaned and
changed regularly
Checklists should be used to record
completed cleaning routines
All excess water should be removed
to ensure all surfaces dry quickly
Wet surfaces grow germs quicker
Some areas may need disinfection
INFECTIONCONTROL ISIMPORTANT
BECAUSE PREVENTION ISALWAYS
BETTERTHANCURE.
THANK YOU