Primary Care Cleaning Manual 2024

Environmental Cleaning Policies & Procedures Manual Including Infection Control for Primary Care

Infection Control Cleaning Management Gordon House, Station Road, Mill Hill, London NW7 2JU Telephone: 020 8906 2777

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i www.infectioncontrolcleaning.co.uk

ISO 9001 REGISTERED FIRM

INTERNATIONAL ACCREDITATION BOARD Registration No. 0044/1

Environmental Cleaning Policies & Procedure Manual for All Staff Primary Care Section

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1: CONTEXT 1.1 Introduction 1.2 Aims 1.3 Health & Safety 1.4 Roles and Responsibilities 2 General Principles 2.1 General Principles for Staff Undertaking Cleaning 2.2 Personal Safety 2.3 Documentation 2.4 Training 2.5 Storage 2.6 Colour Coding for Hygiene 2.7 Cleaning Equipment 2.8 Microfibre 2.9 Cleaning Chemicals 2.10 Adenosine Triphosphate (ATP) Swabbing 2.11 Infection Prevention & Control (IPC) 3 Environmental Cleaning Plan 3.1 Functional Area Risk Assessment 3.2 Cleaning Responsibilities Framework 3.3 Elements, Performance Parameters and Cleaning Frequencies 3.4 High Frequency Touchpoints 3.5 Enhanced Cleaning 3.6 Assurance Programmes 3.7 Standards Rating Protocols 3.8 Governance Appendices 1: Colour Coding Poster 2: Cleaning and Disinfection Chemicals 3: Functional Area Risk Assessment 4: Cleaning Responsibilities Framework 5: Elements, Performance Parameters and Cleaning Frequencies 6: Sample Room Checklist 7: Method Statements Glossary References

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SECTION 1: CONTEXT 1.1 Introduction The National Standards of Healthcare Cleanliness 2021 require all organisations providing health and care services to seek assurance their cleaning policies and processes are effective. The Care Quality Commission (CQC) will continue the inspection programme against the Code of Practice for the prevention and control of infections (2022), which includes the provision of a safe and clean environment.

The National Standards reference the Revised Healthcare Cleaning Manual 2009, originally issued by the National Patient Safety Association. Since 2014, it is managed by the Association of Healthcare Cleaning Professionals. In addition, BSI (British Standards Institute) have produced guidance which can be found at https://shop.bsigroup.com/products/specification-for-the-planning-application-measurementand-review-of-cleanliness-services-in-hospitals/standard Steps must be taken in all health and care settings to protect patients, staff and visitors from infection. Cleaning of environmental surfaces is essential; on occasions disinfection processes may be required. Good housekeeping and a clean, tidy environment reflect the standards of care maintained within premises.

It is important there are clear processes in place, with proportionate assurance programmes, and that patients, as well as regulators and commissioners, receive assurance of standards of environmental cleaning.

1.2 Aims The aim of this manual is to facilitate the delivery of a high standard of cleanliness in compliance with the principles of the National Standards of Healthcare Cleanliness.

Maintaining a clean environment is the responsibility of everyone working in the facility.

Achieving high standards will require: • • • • • •

Clarity of roles and responsibilities for cleaning underpinned by strong, clear leadership that encourages a culture where cleanliness is important Risk assessment of different areas of the facility to determine cleaning requirements Identifying and using the most up to date and appropriate cleaning products and methods Cleanliness and performance to be constantly reviewed and improved where necessary A structured and proactive education and training program to be provided to ensure that all staff are competent in the delivery of a high standard of cleanliness in the home Any new facilities or service, or refurbishment, should be designed with ease of appropriate cleaning in mind

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are unaware, so it is recommended that an individual’s ability to recognise these colours is assessed at induction.

2.7 Cleaning Equipment All cleaning equipment should be maintained and kept in good working order to avoid accidents and to deliver the service required. Equipment must be kept clean to eliminate the risk of cross infection.

The following list of equipment, which is not exhaustive, is required when cleaning with chemicals: • • • • • • • •

Personal protective equipment COSHH safety data sheet Colour Coded Cloth – disposable / microfibre Colour Coded Mops – disposable / microfibre / reusable Colour Coded Mop handle Colour Coded Bucket Colour Coded Bowl Chemicals with items needed to ensure correct dilution rates

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Table 3 – Kitchen Cleaning Ice making machine Equipment & Materials required

Method

Colour coded bucket Colour coded cloths Colour coded domestic gloves Non-abrasive pad Warning signs • General purpose detergent

• Take care to mop up any spillages of water immediately, should they occur while you are carrying out this task.

• Wash hands and put on gloves • Display warning signs • Prepare the cleaning solution in the bucket, in strict accordance with the manufacturer’s instructions and with your training. Do not mix chemicals, and only use a cleaning product provided by your employer.

• Disconnect the ice-making machine from the mains socket • Empty the ice bin and dispose of the ice • Following the manufacturer’s instructions, carefully remove all detachable parts.

• Clean the detachable parts and all the surfaces of the machine, paying particular attention to the dispensing, overflow and draining areas.

• Rinse cloth regularly and change the cleaning solution when it becomes soiled • Empty and clean the bucket and refill with warm water • Using a new cloth, rinse the detachable parts and all surfaces • Allow to dry, and carefully reassemble the machine, following the manufacturer’s instructions.

• On completion, clean and dry all equipment and store safely and tidily in a secure storage area, segregated according to colour coding where appropriate.

• Remove gloves and wash hands • With dry hands, plug the machine into the mains socket and test for correct operation. If it does not operate correctly, report this to your Registered Manager.

• • • • •

Dishwasher Equipment & Materials required

Method

Colour coded bucket Colour code cloths Colour code domestic gloves Non-abrasive pad • General purpose detergent or degreaser

• Wash hands and put on gloves • Turn off the electricity supply at the mains socket • Following the manufacturer’s instructions, carefully remove all detachable parts.

• Prepare the cleaning solution in the bucket, in strict accordance with the manufacturer’s instructions and with your training. Do not mix chemicals, and only use a cleaning product provided by your employer.

• Dampen or rinse a cloth in the cleaning solution and wring so that it is fairly dry.

• Carefully clean the detachable parts and all the external and internal surfaces of the machine, including the seal.

• For greasy deposits, the non-abrasive pad may be required.

• Rinse cloth regularly and change the cleaning solution when it becomes soiled.

• Empty and clean the bucket and refill with warm water • Using a new cloth, rinse the detachable parts and all external and internal surfaces.

• • • •

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GLOSSARY Bactericidal

Chemical agents capable of killing bacteria

Bacteriostatic

Chemical agents that inhibit the growth of bacteria but does not necessarily kill them

Biocide or germicide

Kills microorganisms

Body substances

Refers to fluid or tissue from a service user, specimen or spillage, i.e. wound exudate, blood, sputum, urine, faeces or other sections or fluids

Cleaning

The physical removal of foreign material which removes rather than kills microorganisms. It is accomplished with water, detergents, and mechanical action. It reduces or eliminates the reservoirs of potential pathogenic microorganisms

Detergent

A cleansing substance that acts similarly to soap but is made from chemical compounds rather than fats and lye. Any synthetic organic cleaning agent that is liquid or water soluble and has wetting agent and emulsifying

Disinfectant

The inactivation of disease producing microorganisms used on inanimate objects and usually involves chemicals, heat, or ultraviolet light. The nature of chemical disinfection varies with the type of product, but disinfection does not destroy bacterial spores

Disinfection

Defined as reducing the number of microorganisms on a surface to very low levels

Fungicidal

Chemical agents capable of killing fungi

Fungicide

Kills fungi

Safety Data Sheets

Provides information on chemical products that will help the users of those chemicals to make a risk assessment. The sheet describes the hazards the chemical presents and gives information on the handling, storage, and emergency measures in case of an accident or spillage

Sporicidal

Chemical agents capable of killing spores

Virucide

Inactivates viruses

Virucidal

Chemical agents capable of killing viruses

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