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DETERGENT. 1. any of a group of synthetic, organic, liquid or water-soluble cleaning agents that, unlike soap, are not prepared from fats and oils, are not inactivated by hard water, and have wetting-agent and emulsifying-agent properties.
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DETERGENT 1. any of a group of synthetic, organic, liquid or water-soluble cleaning agents that, unlike soap, are not prepared from fats and oils, are not inactivated by hard water, and have wetting-agent and emulsifying-agent properties. 2. “a similar substance that is oil-soluble and capable of holding insoluble foreign matter in suspension, used in lubricating oils, dry-cleaning preparations, etc”. 3. “any cleansing agent, including soap. Compare anionic detergent, cationic detergent, synthetic detergent”.
DISINFECTION Definition: “the process of destroying pathogenic organisms or rendering them inert.” “The act of disinfecting, using specialized cleansing techniques that destroy or prevent growth of organisms capable of infection”.
ENVIRONMENTAL CLEANING • Clean surfaces with detergent and wash away any detergent residue with water • If a surface has potentially or known infectious material on it, cleaning should be followed by disinfection with a solution containing hypochlorite 1000ppm, or 10,000ppm in the case of blood or blood-stained body fluid spillage • To simply disinfect surfaces, rather than clean with detergent, is of no value. contamination is removed only temporarily by disinfectants
THE ENVIRONMENT Cracks and exposed areas will harbour bacteria, ensure areas are filled or sealed Ensure equipment, surfaces, floors, etc are in a good state of repair
CLEANING STANDARDSs There should be clear and unambiguous instructions so that those delivering cleaning standards know exactly what is required of them. (See NPSA The national specifications for cleanliness – Annex 4 and 5)
NPSA NATIONAL COLOUR CODING SCHEME For cleaning materials and equipment in care homes RED BLUE GREEN YELLOW
NPSA NATIONAL COLOUR CODING SCHEME For cleaning materials and equipment in care homes RED BLUE Bathrooms, washrooms, showers, toilets, basins and bathroom floors General areas, including lounges, offices, corridors and bedrooms GREEN YELLOW Kitchen areas, including satellite kitchen area and food storage areas Bedrooms when someone has an infection and is cared for in their own room (isolated)
RISK ASSESSMENT Ask yourself how much infection risk is there from any item (element) in each room (functional area) ? • HIGH risk: High touch areas – need frequent and thorough cleaning to reduce risk of infections • MEDIUM risk: Cleaned for both hygiene and aesthetic reasons • LOW risk: Cleaned for aesthetic reasons
SPILLAGE OF BLOOD OR BODY FLUIDS Remember, it may YOU who is the first person to arrive at an incident like this. • Are you prepared in how to deal with a situation like this in your workplace? • Do you know how to clean it safely and appropriately? • Do you have a spillage kit on site? • Are all staff at high risk up to date with the relevant immunisations and have adequate antibody titres?
PROTECTIVE CLOTHING RISK ASSESSMENT NO Contact with body fluid expected? No protective clothing LOW Gloves Aprons YES Risk of splashing? Gloves Aprons/gowns Masks Eye protection HIGH
OVER TO YOU Back in your workplace, implement a step by step approach: • Cleaning plan and policy • Identify what needs to be cleaned • Risk assessment • Cleaning standards and frequency • Key responsibilities • Audit and action taken • Colour coding of cleaning equipment
