138 Workplace Hygiene and Illness Prevention

Housekeeping

Cleaning and Disinfecting

Here are some other important things to know when cleaning and disinfecting surfaces throughout your work area:

• Wear disposable gloves when cleaning and disinfecting surfaces. Gloves should be discarded after each cleaning. If reusable gloves are used, those gloves should be dedicated for cleaning and disinfection of surfaces germs and should not be used for other purposes. Clean hands immediately after gloves are removed.
• If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection. For disinfection, you can use:
• Most common EPA-registered household disinfectants
• Alcohol solutions with at least 70% alcohol
• A bleach solution by mixing 5 tablespoons (1/3rd cup) bleach per gallon of water, or 4 teaspoons bleach per quart of water
• Do not mix bleach with other chemicals, such as alcohol, vinegar, or ammonia. Mixing bleach with ammonia produces chloramine vapors, which are highly toxic and can cause severe respiratory distress. Mixing bleach with vinegar or alcohol can also release dangerous gases that pose serious health risks.
• For soft (porous) surfaces such as carpeted floors, rugs, and drapes, remove visible contamination if present and clean with appropriate cleaners indicated for use on these surfaces. Vacuum surfaces as needed and, if possible, launder removable fabric items according to the manufacturer’s instructions using the warmest appropriate water setting.
• For hard (non-porous) surfaces such as countertops, tables, and doorknobs, clean using soap and water first, then disinfect with an EPA-approved disinfectant. If using a bleach solution, mix one cup of bleach per gallon of water, ensuring proper ventilation and wearing protective gloves. Never mix bleach with any other cleaning agents.
• For frequently touched objects such as light switches, remote controls, and mobile devices, use alcohol-based disinfecting wipes or sprays with at least 70% alcohol. Follow the manufacturer’s guidelines to prevent damage to electronic components.
• For food-contact surfaces such as kitchen counters and dining tables, ensure that any disinfectants used are food-safe or thoroughly rinse surfaces with water after disinfecting to prevent chemical residue exposure.

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