Housekeeping Infection Control Checklist

On this weeks The Food Inspector on BBC1, we were shown even more reasons to be careful about the food that we eat & buy.

The management of infections and illness can also be helped by the cleaning of public and private areas in a range of establishments, especially where food is either purchased or consumed.

• Ensure appropriate personal protective clothing is worn
• Clean all furniture and fittings with General Purpose Detergent
• Clean curtain tracks and all high level ledges with General Purpose Detergent
• Damp dust door handles and structural surfaces first, then furnishings
• Clean equipment with General Purpose Detergent
• Clean all bathrooms/shower room fixtures and fittings with General Purpose Detergent
• Mop the floor with General Purpose Detergent
• Place all waste into an appropriate waste bag
• Empty waste bin and reline with new waste bag
• Mark waste according to local policy and place for disposal
• Thoroughly clean all cleaning equipment and allow to dry
• Replenish supplies as necessary.
• Remove apron and gloves and discard into an appropriate waste bag
• Wash hands or use a clinical hand gel

Refer to manufacturers’ instructions for use of all cleaning chemicals