Germs on any surface can pass to you or another person. This is why it is important to disinfect supplies and equipment. To disinfect something means to clean it to destroy germs. Disinfectants are the cleaning solutions that are used to disinfect.
By building up a clean and disinfecting or sanitizing routine you are wiping out those infectious microbes that will conceivably make you become sick. It essential to clean, disinfect and store equipment appropriately to keep away from the infectious microscopic organisms from entering your body.
Sanitizing reduces the remaining germs on surfaces after cleaning. Disinfecting can kill viruses and bacteria that remain on surfaces after cleaning. By killing germs on a surface after cleaning, disinfecting can further lower the risk of spreading germs that can cause illness.
Hygiene and Sanitation: Cleaning tools and equipment after use helps maintain a clean and hygienic environment. Residual dirt, debris, or substances left on the tools can harbor bacteria, mold, or other pathogens, which can pose health risks and contaminate subsequent items or surfaces they come into contact with.
1. Microbiological: When cleaning equipment is left damp and dirty after use, it forms a fertile breeding ground for bacteria, viruses and mould. These microbiological risks can be easily transferred from your hygiene equipment to your production facilities during cleaning.
Some germs can live many weeks on a dry surface. Germs on any surface can pass to you or another person. This is why it is important to disinfect supplies and equipment. To disinfect something means to clean it to destroy germs.
If you don't maintain your tools, they will accumulate dust, dirt, and grease. Also, they won't be as effective when you need to use them the next time. Ensure that your tools are free of grease and oil before storing them. It helps maintain their condition and prolong their lifespan.
Effective cleaning, and disinfection where necessary, gets rid of bacteria on hands, equipment and surfaces. This helps to stop harmful bacteria from spreading onto food. You should: wash and disinfect work surfaces and equipment between different tasks and after preparing raw meat, shellfish, poultry and eggs.
Proper use, cleaning, and maintenance of masks, goggles, and face shields helps prevent the spread of disease; failing to clean and sanitize the equipment could end up putting you or someone else in direct contact with the pathogens you were trying to avoid.
Cleaning – removes dirt, dust and other soils from surfaces. Sanitizing – removes bacteria from surfaces. Disinfecting – kills harmful bacteria and viruses from surfaces. Sterilizing – kills all microorganisms from surfaces.
Surfaces must be properly cleaned prior to disinfecting. Removing traces of dirt, debris, and dust primes surfaces and equipment for disinfection. Soils can harbor germs and bacteria. Disinfection becomes less effective if surface soils are present.
Cleanliness is the most important habit one can possess, as cleanliness and health are interrelated. If you are clean, you can fight off and prevent many diseases, especially communicable diseases. Moreover, cleanliness enhances your physical, mental, and spiritual health.
Cleaning removes dirt, dust, crumbs, and germs from surfaces or objects. When you clean, you will likely use soap (or detergent) and water to physically clean off the surfaces and objects. This may not necessarily kill the germs.
soak items in very hot water (77°C for 30 sec) or in diluted bleach, or. saturate items with 70% isopropyl alcohol or ethanol, or. use a commercial sanitiser and follow the manufacturer's instructions, or. use a dishwasher that can sanitise (usually the longest hottest setting)
Disinfecting can kill harmful germs that remain on surfaces after cleaning. By killing germs on a surface after cleaning, disinfecting can further lower the risk of spreading disease.
General guidelines on PPE maintenance and cleaning
Clean PPE after every use. This can be done with soap and water, a mild detergent, or a disinfectant solution. Ensure you follow the manufacturer's instructions for cleaning your specific PPE. Store PPE in a clean, dry place.
Unclean machines can lead to accidents. If dirt, grease, or other contaminants build up on moving parts or surfaces, it can create a hazardous environment that increases the risk for accidents and equipment break downs. Equipment cleaning helps increase safety by reducing the risk of accidents.
Clean and sanitize items after each use and before food handlers start working with a different type of food. Also, clean and sanitize utensils and equipment after food handlers are interrupted during a task and the items may have been contaminated. If items are in constant use, clean and sanitize every four hours.
Why is cross contamination a problem? Cross contamination can cause food poisoning when bacteria is transferred onto food that is ready to eat. For example, if raw meat comes into contact with a sandwich, the person eating the sandwich will consume the bacteria that was on the raw meat.
An effective maintenance programme will make plant and equipment more reliable. Fewer breakdowns will mean less dangerous contact with machinery is required, as well as having the cost benefits of better productivity and efficiency. Additional hazards can occur when machinery becomes unreliable and develops faults.
Immediately stop using the malfunctioning equipment and ensure others are aware. Secure the area to prevent accidental contact. Assess the situation but avoid attempting repairs unless trained. Consult the manufacturer's guidelines for troubleshooting steps.
Use timers for tasks to maintain productivity. Set a time limit, like 15 minutes, for cleaning to prevent chores from becoming overwhelming. Schedule or delegate tasks to avoid overwhelming yourself. Designate specific days for certain chores and consider sharing responsibilities with household members.