Companies employee cleaners on a daily basis to ensure that their company is kept hygienic for their workers.
Your working conditions are affected by factors including health and safety, security and working hours. Poor working conditions can damage your health and put your safety at risk. Your employer is legally responsible for ensuring good working conditions, but you also have a responsibility to work safely within the work place.
Do you have a canteen within your business?
Good food hygiene is essential for you to make or sell food that is safe to eat. It is very important for you and your staff to understand what good food hygiene is. Good food hygiene helps you and the company to Obey the Law, reduce the risk of food poisoning, protect your reputation and ensure that the business is clear from Bacteria.
To ensure you have good food hygiene it is all about controlling harmful bacteria that can cause serious illnesses. You must remember the next points, Cross contamination, Cleaning, Chilling, Cooking, these are the 4 Cs that are commonly known. This will prevent most common safety problems that occur within a kitchen.
Work and Hygiene within the work place:
Importance of Hand Washing
Although by law you do not have to wash your hands it is important that whilst working within a working environment that you keep the risk of bacteria to the minimum. Hands should be washed/ sanitised regularly throughout the day. This is a hygienic way to stop the spread of infection around the work place.
Recent research has found that people who work in an office are exposed to around 400 times the level of contamination found on a toilet seat when sitting at their desks. The average desk harbours a scary 10 million germs while your phone could be home to over 25 thousand germs per square inch, your keyboards over three thousand and your mouse over 1600, while the average toilet seat has 49 germs per square inch.2.
Access to rubbish areas
Rubbish or waste should be kept in suitable containers or litter-bins which are located at convenient locations in the workplace. The containers should be emptied daily, preferably near the end of each working day. Accumulation of dirt and refuse within the workplaces must be avoided. Tidiness improves work performance and reduces accident. Equipment, tools, containers and small items on work benches should be kept neat and arranged in an orderly fashion. Sufficient space for storage of articles and goods is important
H&S Scale of cleaning equipment.
The first thing to consider is that there is no legislative requirement to operate a colour-coded cleaning regime. However, under COSHH it is considered good practice to have a scheme when cleaning commercial premises.
By Colour coding cleaning equipment to the dedicated rooms this prevents dirt and bacteria being spread from room to room. See below for what colour is dedicated to each room.
[Image: Via Google Images]