School’s Cleaning Staff
Training
COSHH & General
Cleaning Principles
Control of Substances Hazardous to Health
(COSHH)
Lots of substances & work practices producing
a fume or fine dust may be a substance
hazardous to health, for cleaning purposes,
these include:
Cleaning Chemicals.
Bodily fluids (blood, urine & vomit).
Naturally occurring bacteria (Legionella).
Health and Safety Regulations
There are regulations in place that require you and your
employer to adequately control exposure to materials in the
workplace that could cause ill health (Control of Substances
Hazardous to Health Regulations 2002).
What employers need to do:
Finding out what the health hazards are from chemicals
used.
Undertake risk assessments to determine what the risks
are.
Provide control measures to reduce risks.
Ensure control measures are followed.
Ensure equipment remains in good working order.
Provide information, instruction and training to employees
and other relevant persons.
Provide monitoring and health surveillance in appropriate
cases.
Plan for emergencies.
COSHH Risk Assessments
You do not have to undertake risk assessments this is the
responsibility of your line supervisor/manager.
You are responsible for ensuring you’re aware of the
content of the risk assessment and following all controls
put into place for your (and others) safety.
At induction and refresher training you will be taught how
to use these products safety and appropriately.
The risk assessments, safety data sheets and any
important guidance/ documentation will be made available
to you.
NOTE: Some chemicals may be hazardous and can lead to
acute or chronic health conditions if they are not used
correctly.
If you have any doubt in relation to the use or disposal of
cleaning chemicals, consult with the cleaning supervisor
prior to use.
Routes of Exposure
Breathing
in gases,
Some substances are hazardous and can cause fumes,
respiratory illness and skin damage. Contact with mist or
the eyes
Effects may be short term- dizziness, stinging eyes etc., dust t?
Effects may also be long term- lung damage etc.,
Some chronic conditions may not be curable once they Swallowing
develop.
There are three main routes of entry into the body for
harmful/chemical substances:
1. Absorption – the substances get into your skin &
eyes.
2. Ingestion - you swallow the substances.
3. Inhalation – you breathe in the substances.
Remember:
Some substances are more harmful than others.
Skin
Some will harm you quickly. punctur
e
Some require large doses before they cause harm.
Contact
Some may take years of exposure before any effects
with the
are seen.
skin
How do I know if a Product is Hazardous?
Your supervisor/manager will purchase the safest chemicals
for you to use they can. However, due to the nature of the job,
they are likely to still be hazardous.
Hazards will be displayed on the safety data sheet and on the
packaging of the chemical being used (pictograms).
The pictograms are a visual representation of what harm
could be caused to people or the environment. There may be
one or more pictorial warnings on the chemical.
Do not buy chemicals from a supermarket or DIY store if they
cannot provide you with a copy of the safety data sheet or
you cannot find this online.
Don’t not mix chemicals unless they are designed to be mixed
as you may create a hazardous substance.
Only used chemicals that have been provided to you, and you
have received training on.
Hazard Warning Labels
Quiz
What is the
symbol telling
you about the Hazardous
Flammable to
Serious Corrosive
health hazard
product? the
Environment
Hazard Warning Labels
COSHH Health Surveillance
Do you have a new or existing health risk problem,
or a need for occupational health input? Let your
employer know.
Health surveillance is necessary when:
There is a disease associated with the substance
in use (e.g,. asthma, dermatitis, cancers etc.,).
It is possible to detect the disease or adverse
change and reduce the risk of further harm.
The conditions in the workplace make it likely that
the disease will appear.
Planning for Emergencies
You need to plan and practice to cope with foreseeable
accidents, incidents or emergencies. This means:
Using the right equipment to deal with the emergency (e.g.
a spill), including PPE and decontamination products.
Following the right procedures to deal with a casualty.
Knowing who the right person to act is (e.g., a first aider).
Following the right procedures to deal with any waste
created.
Always inform your supervisor of emergency situations as they
may need to document or report them.
Do you know
your
Chemicals?
What is a detergent?
What is a sanitiser?
What is a disinfectant?
Detergents, Sanitisers &
Disinfectants- Know the Difference
Detergents remove dirt, grease, and other contaminants.
Sanitizers kills disease causing organisms called pathogens & reduces them to safe
numbers.
Therefore, the key difference between sanitizers and detergents rests in the
ability to reduce pathogens to safe numbers — sanitizers can, while detergents
cannot.
Disinfectants are stronger than sanitizers in reducing pathogen numbers but, due to their
strength, are not approved for use in food preparation areas. They kill a wider range of
microorganisms, including bacteria, viruses, mould, mildew, and fungi.
Sterilisation is the process of making something free of bacteria or other living
microorganisms. You will not be involved in sterilisation.
Cleaning Effectively
A two-stage process, is required in areas where contamination/debris
may be higher. This means ensure all debris is removed prior to using a
sanitiser. If this doesn’t happen, although an area may appear to be
clean, dangerous bacteria/ viruses may still be present on surfaces.
Sanitisation is only effective on surfaces that have already been
cleaned of dirt and debris.
Firstly, use hot, soapy (detergent) water or sanitiser to remove all
visible dirt, debris or grease from a surface and rinse off.
Following this, using a manufacturer’s instructions, apply a sanitiser
or disinfectant over the surface. Ensure you adhere to the products
contact time and dilution rate prior to wiping off.
The appropriate cloths/ cleaning materials must be used following a
clean to dirty approach to reduce the risk of cross contamination.
Food Preparation/ Food Consumption Areas
Sanitisers used on food surfaces must meet the relevant standards
BS EN1276 or BS EN 13697.
Correct Chemical Usage
Contact Time
The term contact time refers to the length of time a product
must be left on a surface for it to be effective against
microorganisms, viruses, protozoa etc.
Every product will have a specific contact time, some may
work immediately whereas others may need to be left for as
long as 15 minutes.
Ensure you are aware of a products contact time, ensuring you
adhere to the product instructions regarding whether it can
safely be left on a surface to air dry, or whether it needs to be
wiped off.
Your supervisor will ensure the correct contact time for the
chemical/ situation is displayed.
Correct Chemical Usage Continued
Dilution Rate
Dilution rate refers to products that are concentrated (not already
diluted).
Some concentrated product must be diluted (mixed with water) to a
specific strength e.g., 50ml per 5 litres of water.
It is essential that the correct amount of the product is added, to
ensure the product is effective and safe to use.
You will be provided with the dilution rates for each concentrated
product in use (where applicable).
Please also refer to any PPE required during the dilution process as
there may be product splashback.
Decanting/ Diluting Chemicals
Some chemicals must be diluted prior to use, care must be taken
when diluting or decanting chemicals as there is a risk of spillage.
Any chemicals that are decanted from the original containers must
General Precautions for Working with
Chemicals
Read the container before use so you aware of the hazards
and how to use the product safely.
Never reuse containers for other purposes i.e., store another
chemical in an empty container.
Ensure any chemicals decanted into clear bottles are
labelled. Hazardous substance should remain in their original
labelled container.
For chemicals in liquid form with the potential for the
container to become damaged, store them in a plastic tray
that will contain any accidental spillages.
All substances should be kept in a locked store/cupboard, &
containers tightly shut.
Store products in line with manufactures instructions.
Store away from sunlight & direct heat.
Store upright and preferably not stacked.
Clean spillages immediately following manufacturer’s
instructions.
General Precautions Continued
Ensure the right PPE is worn in line with manufactures
instructions.
Use in well-ventilated areas i.e., open windows.
Never mix chemicals together – they may react causing a
toxic gas or fire ignition.
Ensure chemicals that require segregation aren’t stored
with others.
Thoroughly wash your hands before eating, smoking or
any activity with hand to mouth contact.
Do not smoke or eat when handling chemicals.
Do not store food or personal belongings in chemical
storage rooms.
Storage
Chemicals must be stored appropriately to ensure they cannot be
accessed by unauthorised personnel (especially pupils). Ensure that
you comply with all storage requirements of chemicals.
When you are not in the cleaning cupboard, it must be locked.
Chemicals must remain with you at all times- never leave them
unattended.
When new chemicals are purchased, these should be organised so
older products are used first.
Highly flammable chemicals should be stored in a fireproof cabinet/
cupboards.
Chemicals should be arranged to ensure acids and alkalis are stored
apart.
Chemicals should not be stored in contact with direct heat or
sunlight.
Your supervisor will inform you of any chemicals that require
bunding.
It is good practice to ensure there are always ‘spill kits’ available
within the storage areas and staff are trained in how to deal with
spillages.
Disposal of
Chemicals
When you dilute products, they
will have a shelf life (which can be
as little as a few hours). If they are
not used during this time, they will
need to be disposed of or they
may not be effective.
When disposing of chemicals,
please ensure you adhere to the
manufacturer’s instructions, as
some chemicals cannot be
disposed of down the drain. If in
doubt, please contact your
supervisor for further instruction.
When disposing of chemicals,
please take care and wear
appropriate PPE to protect you
from chemical splash back.
Infection Control Colour
Coding
To prevent cross Care must be taken to ensure Please see the cleaning
contamination, the above that the colour coded Schedule section of your
colour coding is adopted in mops/hopheads and cloths are handbooks for further
most schools. used in the correct location. information as to what colour
coded equipment is required
for each area or any
alternative approaches your
sites has for managing cross
contamination risks. .
Colour Coding Continued
Cloths
Cloths can be one of the top causes of cross-contamination. It is
essential to use them safely to prevent bacteria from spreading. A
colour coding system is in place to prevent cloths from high-risk
areas being reused in low-risk areas.
Single use cloths must be disposed of appropriately.
Reusable cloths need to be laundered appropriately to destroy
bacteria/viruses. Ideally these should be placed in a washing
machine on a very hot cycle (90°C).
If you are washing cloths by hand, make sure all debris is
removed prior to disinfection by rinsing them in hot soapy water.
After washing, place the cloths in boiling water and a suitable
disinfectant (non-bleach based) and follow manufacturers’
instructions.
If cross contamination may have occurred, please ensure you re-
clean the area using the appropriate cloth and cleaning product.
Handwashing
Washing hands effectively can greatly reduce the risk of the transmission of
infection. Gloves are not a substitute for hand washing.
Employees should thoroughly wash their hands prior to undertaking any of
the following;
Cleaning activities, prior to starting and in between cleaning tasks, especially
after cleaning high risk areas e.g., toilets even if gloves are worn.
Before any direct contact with people.
After any chemical contamination to the skin.
After dealing with bodily fluid spillages.
After using the toilet.
At the end of their shift.
Check Avoid wetting Ensure you are Wear
equipment prior floors/carry out using the right appropriate
to use, use in non peak times cleaning agents clothing i.e. slip
line with for the job resistant
manufactures footwear.
instructions
Ensure there is
adequate
lighting for the
area you’re
Section off floors General working in
& clearly sign Consideratio
cleaning in
progress / wet ns
Wash hands
floor signage.
Put on issued
Empty /clean PPE (e.g. gloves)
Report damage equipment after
or issues as trained and
use instructed,
cleaning Dispose of waste
supervisor as ensuring the
appropriately.
soon as possible appropriate
colour where
Use correct colour required.
coded equipment
ANY
QUESTION
S?
