Cleaning

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Cleaning, decontamination and waste management

1.1  State the general purpose for environmental cleaning. The general purpose for environmental cleaning is to prevent causes and spread of infection. 1.2  explain the purpose of cleaning schedules It is an easy and effective way of demonstrating all equipment is regularly cleaned. It is a set of instructions that describe everything that needs to be done in order to maintain the premises in a clean and sanitary condition.

 

1.3

Describe how the correct management of the environment minimizes the spread of infection.

By ensuring all staff are fully trained in infection control and waste management it will minimise the spread of infection. The cleanliness of any environment is important to support infection prevention and control and ensure service user confidence. 1.4  describe the reason for national policy for colour coding of cleaning equipment P.P.E. (Personal Protective Equipment) for the specific tasks. E.g. white apron and gloves for personal care and blue apron and gloves for when handling food and drink. Using the correct coloured cleaning equipment for the correct purpose. E.g. blue for general cleaning, green for kitchen and food preparations, red for toilets and bathrooms and yellow y ellow for infection control. It is also my responsibility to ensure that waste is disposed of

 

correctly. All household waste is to go in the household waste bin and all clinical waste is to go in the yellow bin. 2.1Describe the three steps to the decontamination process The three steps are cleaning, disinfection and sterilisation

2.2/2.3Describe how and when cleaning/disinfecting agents are used Cleaning is the physical removal of dirt and organic matter. Cleaning removes up to 80% of micro-organisms and is an essential part of an infection control programme. Given that organic matter will inactivate some disinfectants, all items must be cleaned before disinfection or sterilisation can be achieved. The item must be cleaned thoroughly using neutral detergent and warm water, rinsed and dried. Alternatively, hard surface detergent wipes may be used  – these are single use and must be discarded in between each activity/surface/item. Where wipes are used the cleaning process must be as thorough as with neutral detergent and water. Cleaning must always be carried out in a way, so as to minimise the risk of recontamination. Staff should work from the cleanest surface to the disinfection.  Manufacturers dirtiest. Thorough cleaning must always precede disinfection. Manufacturers instructions must always be followed regarding the recommended disinfection method/product. 

Disinfection is the removal and destruction of adequate numbers of potentially harmful micro-organisms to allow the item to be handled, transported or used safely. The most effective method of disinfection is heat disinfection. However, chemical disinfection is more widely used, e.g. alcohol or chlorine releasing agents. It should be noted that spore-forming organisms such as Clostridium difficile are not destroyed by disinfection alone   Manufacturers instructions must always be followed regarding the

 

recommended disinfection method/product..

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