Cleaning, disinfection, and sanitizing in the workplace is a very important topic that trends headlines in most trade magazines. Employers need to set good health and safety practices for the work environment. In this session, you will review and discuss the value of a good housekeeping staff, safe chemical practices, the basics of chemistry, and guidelines for "institutional: cleaning. You will also learn about commercial vs. household products, and understand "hospital-grade" disinfection.

1. Spartan Chemical and Weiss Bros. Present:
Disinfecting and Sanitizing in the workplace

2. Why Clean?
• Germs
• Bacteria
• Fungis
• Mildew
• Viruses

3. 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)

4. Cleaning Basics
• Cleaning
• Sanitizing
• Disinfection

5. 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)

6. Hand wash video
• 20/20 Study of Hygeine

7. Cleaning
Physical Removal of Soils
• Hand Washing (soap)
• Hard Surface Cleaning (All-purpose cleaners)
• Floor Mopping (Neutral pH cleaners)
Reduction of bacteria development

8. 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

9. Detergency:
Cleaners: Any product, soap or synthetic which removes soil
Properties:
• Wetting agents-breaks surface tension
• Soil removal
• Emulsification of greasy/fatty soils
• Suspension and no re-depositing!

10. Sanitizing
• Wash – Physical removal of soils
• Rinse – removal of detergent
• Sanitize – reduction of potential residual bacteria

11. Disinfectant Types:
Phenolics Quats (Quatinary Ammonia)

12. Hospital Grade Disinfecting:
• EPA Registered
• 100% Kill Claim (at recommended dilution/dwell times)
– Staphylocidal
– Pseudomonicidal
– Salmonellacidal

13. Hospital Grade Kill Claims:
Influenza
MRSA
VRE
HIV
HBV
HCV
*C-Diff
*TB
* Norovirus

14. Food Service Kill Claims:
200 PPM Quat Sanitizer
Listeria
E-Coli
Salmonella
Allergens

15. Kill Claims:
• Is 99.9% ok for you?

16. Microbial Activity:
Killing 99.9%
Leaving only .1% of GERMS on a small surface
can MULTIPLY To MILLIONS within hours

17. Testing Clean Standards:
• “White Glove Test”
• “PPM” Test Strips
• UV light
• ATP “Residual Reader”

18. UV Check/ ATP Testing

19. • Custodial Maintenance Management Software
which provides an integrated reporting system
and a variety of modules

20. Household Products!

25. The Big Bad “B” Word!!!

26. Bleach Usage

27. 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!

28. Drain Maintenance
• “Odor Eaters” Digesters
• Drain maintenance program
• Spartan’s CONSUME!

29. 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

30. “Green” and Disinfection
• “Cleaning for Health”
• Environmentally “preferred” (Green Seal Certified)
• Designed for the Environment (DfE)
• “Sustainable”
• Bio-based; Bio-Renewable

31. SAFETY
• PPE (proper protective equipment)
• Labeling
• MSDS
• Storage of Chemicals

32. 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.

33. 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.

34. SPARTAN CHEMICAL
Cleaning for Health!!