Procedure For Disinfecting Premises

Procedure for disinfecting
premises
a. Preliminary cleaning is required
b. Apply solution to hand and
apply to surfaces. Treated surface
must remain wet for 10 minutes.
Wipe with dry cloth.
c. Sponge on mop or allow to air
dry.
d. Use a spray device for spray
application Spray 6-8 inches from
the surface, rub with a brush,
sponge or cloth. Avoid inhaling
sprays.
e. Rinse all surfaces that come in
contact with food such as exterior
of appliances, tables and stove top
with potable water.
How To Keep Your Kitchen Clean
And Safe
1. Remove unnecessary clutter
from surfaces. Discard appliances
and gadgets that you don't use
any more, as unused appliances
would only tend to gather dust. Be
sure that any appliances which are
still maintained and used are
stored in a safe place that is out of
reach of children.
2. Keep your refrigerator clean
and tidy. Before you do your
weekly shopping, remove old and
rotten food and clean shelves and
racks. Look at expiration dates and
be sure to label any containers of
homemade food or leftovers.
Don't make a habit of keeping
food for too long in the fridge;
rotten food is prone to bacterial
growth, and may even
contaminate fresh food that is
kept in the same area.
3. Use a rubbish bin with a lid to
keep odors out that attracts flies
and other insects. Empty it as soon
as it smells, even if it is not yet full.
You should ideally do this every
day.
4. Wash and disinfect your rubbish
bin once a week. This will ensure
that any germs which might have
remained even after you emptied
out the rubbish.
will die and cannot multiply. Also,
this will remove any foul smells
which might be emanating from
the trash bin.
5. Use separate chopping boards
for different kinds of food. Keep
separate chopping boards for your
meat and your vegetables to
reduce the spread of bacteria.
Clean the meat chopping board
extra carefully, especially after
cutting meat, as raw food has a
higher tendency of containing
bacteria.
6. Change the dishcloth frequently
which you use in wiping surfaces
everyday. Use a different cloth for
surfaces and for dishes. Wash the
cloth with hot water and bleach as
appropriate. Use separate towels
for hands and dishes, and change
both of these regularly.
7. Use a paper towel for any mess
that is likely to cause
contamination, such as raw meat
or eggs, and anything that has
fallen on the floor. It is better to
use disposable cleaning material
and to prevent from
contaminating other food, instead
of using towels or sponges which
you would use afterwards over
and over again.
8. Keep kitchen floors free from
debris and grease by sweeping
and washing regularly. If
something has spilled, make sure
to mop it right away. Spillage
could serve as a breeding ground
for bacteria and could cause
accidents such as slipping from
occurring.
9. Don't leave dirty crockery and
pans to fester where they can
attract harmful bacteria, insects
and rodents. Wash dishes with hot
water and soap as soon as you're
done using them.
10. Wash surfaces that get
touched. Periodically wipe
doorknobs, handles, buttons and
controls, and light switches in and
around your kitchen with cleaning
agents. Even if they seem clean to
the naked eye, they may already
be harboring bacteria.
11. Wash your hands before
handling food and after if you
sneeze or cough, blow your nose,
go to the bathroom, or touch high-
use surfaces.
NOTE: Harmful bacteria are likely
to thrive in low acid food and in
the absence of oxygen.
Safety measures
The following are safety measures
that you should do when using
cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first
aid.
3. Wear cotton clothing to cover
your limbs and other parts of your
body that might be exposed to the
cleaning agent.
4. Wear suitable footwear–it
should be closed in and have a
steel toe.
5. Wear industrial strength, thick
plastic or rubber gloves.
6. Wear protective eye and face
wear.
Storage and security of chemicals
The following are
recommendations for the storage
and security of chemicals and
cleaning agents:
1. Keep them in a separate area,
away from food and other
products.
2. Keep on lower shelves to
prevent accidents and to keep
chemicals from falling into food
products.
3. Store in a cool, well lit and well
ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol
cans.
6. Store chemicals with lids tightly
on.
7. Make sure chemicals and other
cleaning agents are clearly
labelled, specifying their content
and use.
8. Ensure that the use by date or
manufactured date is clearly
readable.
9. Storage containers should be
free of corrosion and moisture.
10. The storage area should be
kept secure and locked when not
in use.
11. Always store chemicals in
designated container.
12. Do not mix chemicals.

Procedure For Disinfecting Premises

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