Research and development cleanrooms that operate on a daily basis for pharmaceutical or electronics development organizations, among others, must maintain the sanctity of their cleanroom space with proper, professional and thorough cleaning—nothing less. Avoiding or improperly cleaning the controlled space can result in catastrophic cross contamination, wrongful results, lawsuits or worse.
America loves to eat out; in 2015, 19 million people reported visiting a full-service restaurant at least once during the year, with 49 million more reporting that they ate in a quick service restaurant in 20161. In addition to restaurants, many buildings that have their own cafeteria and food prep areas use commercial kitchens.
When it comes to cleaning surfaces and objects, traditional dry and wet dusting tends to be the first methods that come to mind. While these cleaning techniques are tried and true, they do little more than spread filth around, unless the rags used are washed regularly. Dry dusting kicks up resting particles, redistributing them into the air and onto other surfaces. Wet dusting can involve harmful cleaning chemicals and make it hard to reach certain spots or objects. For sensitive places, like clean rooms, R&D labs, healthcare facilities and schools, there’s a more effective method for stripping dirt, dust and germs from surfaces that require specialized sanitation: electrostatic spray.
Classrooms are the epicenter of learning; the place where young minds are molded into the great thinkers of tomorrow. They are also one of the most dirt-ridden places, harboring an unimaginably high concentration of germs, grime and viruses due to the high level of human traffic and shared space. With student’s hands averaging 1,200 aerobic bacteria per square inch1, it’s no surprise that classrooms are in constant need of deep-cleaning. Luckily, there are periodic cleaning activities that students, staff and teachers can perform to keep the never-ending tide of germs and grime to a minimum.
Follow this classroom cleaning checklist to cut down the amount of harmful bacteria and dirt in your school’s learning spaces to ensure a healthy experience for students and teachers alike.
Cleaning walk-in freezers can be a daunting task. If not managed correctly, a temperature-controlled storage environment that holds tens of thousands of dollars of spoilable product can be a hotbed for mold growth, which can ruin the integrity of the unit and the product stored inside. Too often these freezers are not frequently maintained, leaving overwhelming messes for commercial kitchen staff forced to face daunting deep cleanings. Luckily, there are a few simple techniques and best practices to help maintain walk-in freezers and prolong their lifespan that easily allow kitchen staff to include the walk-in freezer as part of their regular cleaning routine.
Have your cleaning team follow these tips and best practices for walk-in freezer upkeep to get a handle on what it takes to properly and professionally maintain a walk-in unit.
Flu season is in full swing and germs and viruses are having a field day with staff and students inhabiting schools. With such a large concentration of individuals interacting with the same set of environments and surfaces each day, the spreading—and subsequent thriving—of nasty bugs and viruses is booming. With this year’s rate of hospitalization due to influenza being the highest in nearly a decade1, solutions must be sought to keep schools safe for students and staff. There are basic steps educational institutions should take to decrease the amount of debilitating bugs living in their environments.
The icy grip of winter has once again taken hold, causing snow, salt and slush to be tracked into your business, staining your floors and leading to irreversible damage. Aside from leaving unsightly grime and discoloration throughout your building, the byproducts of some snow and ice removal methods can cause long lasting damage to floors and other surfaces, costing your business big bucks in the long run.
Trying to thwart the continual build-up of salt and snow in your most heavily trafficked areas can feel like a pyrrhic victory, sacrificing your staff’s time and energy to fight a battle that will ultimately end in defeat. Fortunately, there are some easy-to-implement tips and tricks that can help protect your floors from the beatings of winter.
Break room, common room, kitchen…whatever your company calls it, the purpose is the same: to provide a shared space for employees to relax, eat and unwind from the stresses of a day on the job. All break rooms, regardless of the organization or the employees that inhabit them, have one thing in common: they’re one of the most commonly used and populated rooms in a workplace.
One room continuously cohabited by a large volume of people guarantees one thing: germs, and lots of them. During cold and flu season especially, you can be sure that a microbiological zoo of bugs is thriving on the handle of every refrigerator and on the buttons of every microwave. While the accumulation of germs, bugs and other microbiological monsters can’t be mitigated by one clean forever, there are some common measures that you and your coworkers can take to make the break room a cleaner—and subsequently safer space —for everyone.
The need for a clean and safe office or workplace is more important than ever, especially when flu and cold season begins to rear its congested head. While some businesses rely on the services offered by independent janitorial providers, they often lack standardized cleaning practices, techniques and follow-through that can leave your office a hot zone for resilient germs that affect staff and customers.
If an independent provider isn’t quite cutting it, it’s time to consider a commercial cleaning company that can rise to the occasion of keeping your workplace pristine and your staff healthy and productive.