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9/28/21 Covid-19 Update - We are experiencing high call volume. To find a certified janitorial service near you still in operation and accepting new clients please click here.
It is important to properly clean healthcare facilities to preclude or prevent the spread of germs. As we have all experienced during the global pandemic for the coronavirus, germs can quickly spread from person to person and cause serious illness and even death. Proper aseptic cleaning should be second nature to all janitorial and custodial service providers.
We have to diligent about preventing cross-contamination. We must use an EPA N-Listed disinfectant and ensure that our staff read the directions and allow the disinfectant the allocated drying time. Additionally, companies should implement and ensure their staff follow the color coded microfiber cloth usage best practice. Cloths used to wipe down bathrooms should never be used anywhere else. When mopping, companies should follow the two-bucket method so that dirty water is never reapplied to a floor.
Germs are everywhere. We offer viral load testing for our clients. Cleaning is the removal of organic matter and the reduction of risk from material which is a potential contaminant, or material which could support the survival and growth of microbes. Disinfection is the reduction of microbiological hazards to a minimal level but not necessarily complete inactivation of all microbiological hazards. Sterilization is the complete destruction and inactivation of all microbial hazard. ATP monitoring is a rapid testing method used by food and beverage processors to quickly assess the cleanliness of surfaces or liquid samples from such places as CIP systems. Adenosine Triphosphate (ATP) is present in all organic material and is the universal unit of energy used in all living cells. ATP is produced and/or broken down in metabolic processes in all living systems. Processes such as photosynthesis in plants, muscle contraction in humans, respiration in fungi, and fermentation in yeast are all driven by ATP. Therefore, most foods and microbial cells will contain some level of naturally occurring ATP.
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