Preventing Cross Contamination

Cross-contamination is the process by which bacteria or other microorganisms are unintentionally transferred from one object to another, with harmful effect. You trust your janitorial crew to be knowledgeable in proper cleaning procedures, but cleaning an entire facility is a lot of work. How can they be sure they didn’t just clean your break room countertops using a restroom sponge?

Color code your cleaning items!  You wouldn’t use the same mop in the kitchen that you just used in the restrooms, would you? No! Microfiber mops and cloths, scrub brushes and even string mops come in different colors: red, yellow, blue, and green (usually).  It’s a good idea to pick a color for each area:

• Red: sanitary appliances, restroom floors, toilets, and urinals
• Yellow: restroom surfaces, including sinks, towel dispensers, hand dryers, soap dispensers, door handles, and walls
• Green: general food and bar cleanup in non-preparatory food areas, such as lunchrooms
• Blue: areas at low risk of contamination, such as hallways and offices.

EXTRA TIP: Clean from top to bottom!   This also helps with making sure everything gets cleaned in a room. First, wipe down all surfaces, then sanitize/disinfect. Keep the floors for last. 

AMS Advanced Maintenance Service will be sure to clean your facility top to bottom! Call us for a quote today! 815-547-7952

Sanitizing vs Disinfecting- Do You Know The Difference?

 The desks in your office. The lunchroom tables.  The bathroom. 

What product is safe to use to get rid of the germs?!

To sanitize means to make clean and hygienic. You are reducing microorganisms to a safe level. Sanitizers work quickly- reducing contamination by up to 99.9% in 30 seconds. The food industry most often uses sanitizing procedures. After using sanitizers, surfaces are safe for food contact (after the surface has air dried.)

Disinfectants are different. Disinfectants destroy infectious fungi and bacteria on hard surfaces. This takes some time, treated areas must stay wet for 10 minutes.  AND disinfectants do not recognize the difference between good bacteria and bad bacteria- It will destroy it all. That’s a problem for us- There are millions of good bacteria swimming inside us all that we need to stay healthy.  If you use a disinfectant in a ‘food contact’ area, the treated surface must be rinsed well before reuse. 

Disinfectants are best for public areas, locker rooms and restrooms.

As with any chemical- Always follow the manufacturer’s directions on the bottle and have the SDS handy in case of emergencies. 

Call AMS today with any questions! 815-547-7952