![]() Determining what PPE is necessary (refer to Safety Data Sheet ) when to use it how to properly put it on, use it, and take it off and how to properly dispose of it.To protect workers from hazardous chemicals, training should include: See EPA’s Cleaning and Disinfecting Best Practices ĭevelop policies to protect and train workers before assigning cleaning and disinfecting tasks. In most cases, fogging, fumigation, and wide-area or electrostatic spraying are not recommended as primary methods of surface disinfection and have several safety risks, unless the product label says these methods can be used. Immediately after disinfecting, wash your hands with soap and water for 20 seconds.Do not wipe or bathe pets with any disinfection products.Do not eat, drink, or breathe cleaning or disinfection products into your body or apply directly to your skin. ![]() Do not mix products or chemicals with each other as this could be hazardous and change the chemical properties.Store and use chemicals out of the reach of children and animals.Clearly label all cleaning or disinfection solutions.Note: Disinfectants activated or diluted with water may have a shorter shelf life. If the product instructions tell you to dilute the product with water, use water at room temperature (unless the label says otherwise).Ensure safe use and proper storage of cleaning and disinfection products, including storing them securely and using PPE needed for the products.The surface should stay wet during the entire contact time to make sure germs are killed. You can find the contact time listed in the Safety Data Sheet and in the directions. ![]() After you apply the disinfectant to the surface, leave the disinfectant on the surface long enough to kill the germs.Wear the recommended protective equipment (for example, gloves or goggles) to protect your skin and eyes from potential splashes, as recommended by Section 8 of the product’s Safety Data Sheet.Open doors and windows and use fans or HVAC (heating, ventilation, and air conditioning) settings to increase air circulation in the area.Always read the label on disinfecting products to make sure the products can be used on the type of surface you are disinfecting (such as a hard or soft surface, food contact surface, or residual surface).įollow these important safety guidelines when using chemical disinfectants: Not all disinfectants are effective for all harmful germs.Ĭlean the surface with soap and water first. To disinfect, use an EPA-registered disinfecting product for the specific harmful germ (such as viruses or bacteria) if known. During certain disease outbreaks, local health authorities might recommend specific disinfection procedures to reduce the risk of spreading disease within the facility. If the space is a high-traffic area, you may choose to clean more frequently or disinfect in addition to cleaning. In addition to cleaning, disinfect areas of your facility where people have obviously been ill (for example, vomiting on facility surfaces). Follow these tips to safely clean different surfaces in your facility: Always wash your hands with soap and water for 20 seconds after cleaning. In most situations, cleaning regularly is enough to prevent the spread of germs. Clean other surfaces when they are visibly dirty. ![]()
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