CLEANLINESS

IN WORKPLACE
Novny Andryani S.
 Definition

Cleanliness is both the abstract state of being clean and free from
germs, dirt, trash, or waste, and the habit of achieving and
maintaining that state. Cleanliness is often achieved
through cleaning. Cleanliness is a good quality, as indicated by
the aphorism: "Cleanliness is next to Godliness", and may be
regarded as contributing to other ideals such as 'health' and
'beauty'.

On a practical level, cleanliness is thus related

to hygiene and disease prevention. Washing is one way of
achieving physical cleanliness, usually with water and often some
kind of soap or detergent. Cleaning procedures are of the utmost
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importance in many forms of manufacturing.
The role of environmental cleaning is to reduce the Disinfection is a process which intends to kill or remove
number of infectious agents that may be present on
pathogenic micro-organisms but which cannot usually
surfaces and minimize the risk of transfer of micro-
kill bacterial spores. Some elements such as toilets,
organisms from one person/object to another, thereby
bidets and commodes must always be cleaned with
reducing the risk of infection. Cleaning is a process
which intends to remove foreign material (e.g. dust, soil, detergent and disinfectant as a part of standard
blood, secretions, excretions and micro-organisms) from precautions. However there are some situations where
a surface or an object through the use of water, the cleaning of all elements is upgraded to detergent
detergent and mechanical action/friction. Although and disinfectant as a means of minimizing the risk of
cleaning is known to successfully reduce the microbial
transmission of disease between workers and guests.
load on surfaces there are some circumstances where
This is referred to as transmission-based precautions.
disinfection is also required to be performed.

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There are three important factors which together help ensure the cleaning and disinfection practices
within the healthcare facility are of a high standard.
These include:
 chemicals,
 equipment and
 techniques.

All cleaning services staff should be aware of the importance of each factor
and how they interrelate. For example, if the cleaning chemicals that are
used in the facility are adequate for the purpose, but cleaning equipment is
dirty (e.g. unclean mops or buckets) or the cleaning technique is poor, then
the cleaning/disinfection of the area will be sub-standard. This chapter
contains information about these three important factors.
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There are two main groups of cleaning chemicals that are to be used in the
healthcare facility:

 Detergents: A detergent is a surfactant that facilitates the removal of dirt

and organic matter. Most hard surfaces can be adequately cleaned with
warm water and a neutral detergent as per the manufacturer‟s
instructions. Allowing the cleaned surfaces to dry is an important aspect of
cleaning.

 Disinfectants: A disinfectant is a chemical agent that rapidly kills or

inactivates most infectious agents. Disinfectants are not to be used as
general cleaning agents, unless combined with a detergent as a
combination cleaning agent (detergent-disinfectant). 5
 When selecting a disinfectant there are two different types of systems to choose from defined
as follows:

 2-step clean which involves a physical clean using detergent solution followed by use of a
chemical disinfectant

 > 2-in-1 clean in which a combined detergent/disinfectant solution or wipe is used and
mechanical/ manual cleaning action is involved.

Care should be taken to ensure that the cleaning chemical is used appropriately and in
accordance with the manufacturer‟s specifications. For example, certain chemicals, particularly
chlorine-based disinfectants, may need to be rinsed off with water after the disinfectant contact
time has been achieved. In these cases, the cleaning process will require an additional step to
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those specified above.
 In general, all cleaning equipment used in healthcare facilities should be fit for purpose, cleaned and stored dry
between use, well maintained and used appropriately. Other factors regarding cleaning equipment are
discussed below.

1. Dust control Equipment

2. Aerosols

3.Cleaning Cloth

4. Microfiber cleaning cloths/mops

5. Detergent and/or disinfectant-

impregnated wipes

6. Color coded cleaning

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materials and equipment
 Incorrect or inappropriate cleaning techniques may spread micro-organisms around rather than removing them from the
surface. The following points should form the basis of all standard operating procedures regarding cleaning in healthcare
facilities:
 The flow of cleaning should be from areas which are considered relatively clean to dirty. This means that areas/elements
which are low touch or lightly soiled should be cleaned before areas/elements which are considered high touch or
heavily soiled. For example: – when cleaning a bathroom, the toilet should be cleaned last as it is likely to be the most
contaminated element in that area
 The flow of cleaning should generally be from high to low reach surfaces.
 When using cloths and bucket/solution system to clean: – avoid „double-dipping‟ used cloths into the bucket containing
clean, unused cloths. Doing this can contaminate the remaining clean cloths which are in the solution and result in
spreading microorganisms to surfaces that are wiped thereafter
 All elements which are broken or deteriorated to a point where cleaning is compromised should be reported and
scheduled for replacement/maintenance as necessary.
 Upon completion, the whole area should be visually checked to ensure the area is thoroughly cleaned and that elements
have not been missed.
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As micro-organisms are invisible to the naked eye, a surface can
appear visibly clean while covered with many micro-organisms that
can spread to other patients and potentially cause infection. All
surfaces should therefore be cleaned regularly even if the element
appears to be visibly clean. However there are several factors that
need to be taken into consideration in determining the cleaning
schedule (i.e. cleaning frequency and method) and they include the
risk classification of functional areas and the risk associated
with the individual element.

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• It is the management policy that pest control is carried out on a regular basis and that the
Housekeeping Department has an overall responsibility to co-ordinate between the contractors and all
departments.

• Insects have been on this earth for millions of years, and most have “weathered the storm” better than
any other species. Most have shot life spans, propagate over short spans of time and die.

Persons working in environmental service must set goals regarding task related to pest control:
 Keep the area clean
 Remove and dispose of all trash frequently and completely.
 Use Screens in areas where insects are prevalent
 Keep facilities in a good state of repair
 Have a program of chemical pest control to rid all the property of all insect. 10
 Types of Pesticides

By their effectiveness against certain kinds of pests:

 Insecticides insects
 Herbicides  Weeds

Formulated and applied: Dust, fogging Oils, granular

powders and wet-able powder Chemistry of the

pesticide:

 Chlorinated hydrocarbons
 Organic phosphates, Natural Organic Insecticides

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Using multiple approaches to pest control instead of
relying entirely on chemicals is referred as Integrated
Pest Management. Several hotels have an experience
with “Bed Bugs” due to their importation in luggage
by international visitors. How to do?

 Sealed and the temperature is raised to 150 F

for 4 hours
 No need to use pesticides and the room can
back in service on the same day.

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1. SOP for Pest Control Purpose
• The purpose of this policy is to ensure that the Hotel premises are refrained from all pests, to ensure problem areas can be
identified and effective measures can be taken promptly and to ensure that the minimum disturbance is caused to the
operation of the Hotel and our guest.
Procedure
• If any hotel staffs find pests such as cockroaches, ants, rats, spiders, flying insects etc. in any area of the Hotel they should
immediately report it to the Each Department Manager. The Staff will record the details in the Pest Control Log Book. The
Format is as follows:
 Date
 Time
 Description of Pest Problem
 Location of Pest Found
 Date of Pest Treatment Appointment
 Job Completed on.
 Staff accompanied. 13
 Signature
• Each Department Manager is to review the Pest Control Log
Book weekly to ensure the proper treatment is complied with.
• The supervisor or the Manager should co-ordinate with the
pest control contractor for monthly schedule and urgent
implementation arrangement of ad-hoc pest control.
• Manager will advise other department of the schedule and the
type of treatment used for pest control, so the necessary safety
measure can be taken by the concerned department E.g.
Covering of food, cancelling of table settings etc.
• Pest control contractor will be guided and accompanied by the
staff for security and job performance control purpose.

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 2. Types of Pest Control service

There are three basic treatments in controlling pests:

 Rodenticide Treatment (e.g. Laying of rat bait)

 Insecticide Treatment (e.g. Spraying of Insecticide)
 Flying Insects Control (e.g. Fumigation).
Areas Covered - All guest rooms, guest floor pantries, pipe duct
rooms and both stair ways.
Treatment – Spray plus laying and checking of rat bait.
Frequency – Every second month during daytime.

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3.Public Areas Pest Control

All pubic areas, corridors, loading bay all toilets, general store, male
and female changing rooms, rubbish rooms, lobby and front desk,
floor terracing areas, driveway, workshop and engineering areas.
 Treatment – Spray plus laying and checking of rat bait
 Frequency – Monthly during overnight
 Kitchen and Restaurants Areas
 All F&B outlets i.e. All kitchens, staff canteen and restaurants.
 Treatment – Spray plus laying and checking of rat bait,
fumigation
 Frequency – Monthly during overnight. 16
Cook Foods Thoroughly, especially
meat, chicken, eggs and fish

• Boil soups and stews to make sure they reach

71ºC
• If cooking rare meat and chicken, make sure
juices run clear, not pink
• The use of a food thermometer is
recommended
• Fully reheat cooked food; make sure the
center reaches 71ºC

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STAY CLEAN & STAY HEALTHY 18

Thank You