From the Frontlines: Los Angeles Habilitation House Talks (OS1) and Cleaning for COVID-19

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There’s no shortage of information and news available related to COVID-19 and steps individuals can take to reduce its spread through actions like hand washing, social distancing and wearing masks.

As businesses begin to reopen, we will be talking to the cleaning teams who have been on the frontlines throughout the early weeks of the pandemic. What challenges have they faced and how are they changing their approaches to accommodate both teams and their clients?

Our friends Nancy Albin and Guido Piccarolo from Los Angeles Habilitation House discuss how the (OS1) System prepared them for the current pandemic and the changing perception of the importance of cleaning in maintaining the health of people in a building.

Protecting Custodial Workers: What Every New Cleaning Worker Needs to Know

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Long before COVID-19 infected patient zero, a large percentage of the 3.25 million cleaning workers in the U.S. received little job training. In some circles, the assumption is that most people know how to clean, so the absence of training might not seem like a big deal. Individuals in these groups treat it as an inherent skillset that people are either born with or learn at an early age. 

But the thing is, not everyone just “knows” how to clean. As a recent survey showed, the majority of Americans aren’t disinfecting properly. And the processes you would use to clean a building are different than how you would clean your home or apartment.

There are many issues with the lack of occupational training in the cleaning industry, but a primary issues is the increased risk and exposure to workers. Data from the Bureau of Labor Statistics shows that cleaning workers suffer the second highest rates of job-related injuries of any occupation—injuries heavy lifting, overexertion, chemical exposure and slips and falls are most common.

Reducing Risks to Cleaning Workers Now and After the Pandemic

When it comes to COVID-19, cleaning and disinfection is essential in stopping the spread of the disease. Aside from person-to-person spread, COVID-19 spreads when a person comes into contact with contaminated surfaces or objects. So when businesses slowly begin to open again over the next few months, all eyes will be on cleaning workers. Regular, systematic cleaning and disinfection will be key to controlling the spread of the virus and limiting the additional waves of the pandemic. 

For these individuals to clean—and to not pollute the surfaces and buildings they are meant to protect—they need training. They also need training to protect themselves. 

During this period, we can expect to see a swell of new cleaning service providers. Many people who have been displaced from current jobs in the hospitality or foodservice industries may find themselves working in a position where they’re being asked to clean in a commercial environment for the first time. 

We’ve seen way too many headlines highlighting cleaning workers who are concerned because they don’t understand the routes of transmission or how they could become infected. Too many people who are asked to use new disinfectants and don’t have training to do so. Too many people who aren’t equipped with the right personal protective equipment (PPE) to protect their hands and faces from exposure. 

We need to reverse this trend and make sure ALL cleaning workers have the knowledge and training they need to clean safely and protect themselves.

If you’re new to cleaning, we’ve pulled together a checklist of things you should know before you start working.

This is not meant to replace any existing training programs, but rather serve as a supplement. Our hope is to help provide a resource for those individuals who may not receive any training from their employers. If that’s you, we’re here for you. Please feel free to reach out with any questions about what you can do to protect yourself during this time.

6 Easy Ways to Prevent Accidents from Cleaning Chemicals

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After last week’s incident at a Buffalo Wild Wings when a young manager died following exposure to toxic fumes from a floor cleaner, we’ve received several calls and emails from organizations looking to prevent a similar situation from happening in their own businesses. 

Updates from the original story show that the manager died and at least 13 other individuals in the restaurant became sick after two cleaning products — Super 8 and Scale Kleen — were “accidentally” mixed.

As most cleaning professionals know, mixing bleaches and acids is a no-no, as bleach contains sodium hypochlorite, it can create a dangerous—and sometimes fatal — chlorine gas. 

In this incident, Scale Kleen, an acid based solution, was applied to the floor. Later, Super 8 was applied to the floor which mixed with the Scale Clean creating a reaction that “turned green and started to bubble,” the local fire chief told NBC. The resulting fumes killed the manager who tried to squeegee the substance from the floor and sickened others in the vicinity.

While some have called for less “dangerous” chemicals to be used in commercial settings, we need to do a better job of training the people who use cleaning chemicals. Why? Because incidents like this can happen with household cleaning products. Even the most basic things can cause issues. Bleach (sodium hypochlorite), Ammonia (glass cleaner) and Peroxide (used as an alternative to a disinfectant) can cause reactions that damage surfaces —or even worse—death.

One of the most common OSHA violations is the lack of worker training and understanding on common SDS symbols.

Here are six easy ways to minimize chemical accidents such as these:

  1. Never mix chemicals. Need we say more? 
  2. Use Personal Protective Equipment (PPE) when using any hazardous substances. This includes gloves, goggles, boots, face shields, aprons and any other material that can protect the user’s hands, eyes, face and skin from contact with the chemical. The PPE should be made of material specifically designed to resist penetration by the particular chemical being used.
  3. Read the Safety Data Sheet (SDS). In addition to listing the name, toxicity and hazard, the SDS also provides critical information about the chemical’s composition and physical characteristics. OSHA requires this information be available for employees to read and understand. 
  4. Follow instructions. Manufacturers include specific instructions for use of cleaning chemicals, which includes dilution ratios and where the product can safely be used. Read and take the time to understand these instructions before using any cleaning product.
  5. Use ventilation. The ongoing circulation of fresh air is critical in keeping concentration diluted and within safe usage levels. 
  6. Conduct ongoing training. Training—and the documentation of training—is critical when it comes to making sure workers safely handle cleaning chemicals. From online to classroom style training, there are a variety of resources to educate workers on how to properly handle cleaning chemicals.

When Benjamin Franklin made the famous statement, “An ounce of prevention is worth a pound of cure,” in 1736, he was encouraging the citizens of Philadelphia to be vigilant about fire awareness and prevention. 

He encouraged the formation of a brigade specially trained to fight fires, which led to the formation of the Union Fire Company later that year. He also urged that chimney sweeps should be licensed by the city and be responsible for their work. 

Thanks to his advocacy, Philadelphia became one of the city’s safest from fire damage. 

It is our hope that even today—almost 300 years later—we can look to the wisdom offered in Franklin’s axiom to prevent future chemical accidents from occurring, improving the safety of everyone who handles cleaning chemicals. Taking steps now to prevent an accident from occurring could quite possibly save a life.

How to Prepare for a Bad Flu Season with a Good Disinfection Program

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So—do you want the good news or bad news first?

Bad news: Early reports show that this year’s flu season is not looking so good. There’s a particular strain—H3N2—which is said to be more severe.

Good news: With proper disinfection, cleaning teams can have a substantial impact on stopping the spread of the virus.

A few months ago, we talked about the “Hygiene Hypothesis” and how there’s no such thing as being too clean. Proper cleaning—and disinfection— is critical to preventing the spread of viruses and diseases outlined in that post. 

But contrary to popular practice, disinfecting is about so much more than just misting an area and wiping it down several minutes later. In most non-critical environments, low-level and intermediate disinfection will do. Summary: HOW people clean is much more critical than WHAT they use to clean.

As we head into cold and flu season, now is a good time to refresh these basic principles of disinfectants with your team to make sure they work as intended:

  1. Consider the Tools: It may seem like a no-brainer, but if you’re cleaning to disinfect an area, you can’t use dirty tools. the tools you use can’t be dirty. And we’re not talking just “I can’t see dirt, so it must be clean” — freshly laundered cleaning cloths, mops and brushes must be used in order to prevent poor disinfection. Once the surface of the cloth has been used, fold it over to expose a clean side before wiping again.
  2. Follow Specified Dilution Ratios: We’ve all heard about the dangers of the “glug, glug” method where cleaners loosely follow dilution ratios by adding a “glug” of disinfectant to a few “glugs” of water. In some instances, cleaners may think that adding more disinfectant than called for is better.  This approach is not only be dangerous to the cleaner, it can result in  sticky or heavily soiled surfaces – which actually can become an even bigger breeding ground for pathogens . Always follow manufacturers’ directions when preparing  a disinfectant. 
  3. Clean, and Then Disinfect: If soil is present on a surface, it can cut down on the germicidal capabilities of a disinfectant. Use a one-step procedure to enable disinfectant cleaners achieve peak performance.
  4. Use Friction—and a Little Elbow Grease: According to the CDC, friction (e.g. scrubbing a hard surface with a brush) is an “old and dependable method for disinfecting hard surface. We’d go a step further and say it’s the most important component of a surface disinfection program. Cleaners should also put a little muscle into cleaning, as bacteria can mix with film and dirt on surfaces. When these are not removed, bacteria can also be left behind. 
  5. Wipe in ONE direction. Try sprinkling some flour on a tabletop and wiping it in a circular motion with a slightly damp cloth. What happens? The flour just spreads around the table. When you wipe in a singular direction and continue to expose a clean surface, you are able to move toward the edge of the table and remove bacteria more effectively.
  6. Change Solutions Frequently: As a best practice, cleaners should use a two-sided mop bucket system. To ensure cleaners regularly change disinfectant solutions, set a hard rule on frequencies (e.g. change solution once every five rooms). 
  7. Return Tools for Cleaning: After any disinfection occurs, it’s important to establish a protocol for cleaning equipment at the end of their shift so tools can be cleaned and dried. Mop heads should be returned to a designated barrel so they can be taken to a laundry and cleaned. Before each use, make sure mops are completely  dry. Bacteria are not destroyed by laundry chemicals, but by  the hot air of drying. Even slightly  damp mops will harbor dangerous bacteria. The same holds true for squeegees or any other tools used in the cleaning process—make sure they are properly cleaned and inspected for tears, which can create places for bacteria to hide. 

Always remember: the best disinfectant is a clean, dry surface.

For more information on disinfection, sanitization and best practices for cleaning, check out our book “Microbiology for Cleaning Workers Simplified” in the ManageMen store. 

Is There Such a Thing as “Too Clean”?

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A report released earlier this week by the Royal Society for Public Health (RSPH), a London-based independent, multi-disciplinary charity dedicated to the improvement of the public’s health and wellbeing, affirmed that the there is no such thing as being “too clean.” According to an article in the Telegraph, the report came after organizers of a prominent festival encouraged attendees to conduct “strip washes” rather than take full showers in order to reduce the environmental impact of the festival. 

So, is there such a thing as being “too clean”? A lot of this goes back to the British epidemiologist David Strachan, who, in the late 1980s, developed what was called the “Hygiene Hypothesis.” His hypothesis suggested that exposure to infections during childhood would amplify defenses against allergies as the child grew older. In short, the dirtier the environment growing up, the better chance the child stood later in life to ward off allergies. 

It’s easy to see why there’s some pushback—the business of “clean” is a booming industry. The most recent data available forecasts that the household cleaning products generates more than $61 billion each year. We’re continually being sold on hand sanitizers and all-in-one products that promise to “kill 99.9% of germs and bacteria.” 

While some see that as more of a marketing strategy than reality, readers of this blog know that cleaning — and hygiene — are critical to controlling the spread of dirt, bacteria and infectious diseases.

Professor Sally Bloomfield, from the London School of Hygiene and Tropical Medicine, said that much confusion exists as to the difference between cleaning and hygiene—cleaning your hands after touching a dog or pet is different than cleaning out the pet’s living areas.

“Whereas cleaning means removing dirt and microbes, hygiene means cleaning in the places and times that matter—in the right way—to break the chain of infection whilst preparing food, using the toilet, etc.”

Professor Sally Bloomfield, London School of Hygiene and Tropical Medicine

So is there such a thing as “too clean?” The answer is no—the reality is quite the opposite. The absence of thorough and proper cleaning can have catastrophic results under the right conditions.

According to the World Health Organization, infectious diseases kill more than 17 million people a year. And the Texas Biomedical Research Institute reports that 30 new diseases have emerged in the last 20 years. 

So not only is the act of cleaning important, but HOW we clean and disinfect is equally as important in helping improve health outcomes for both cleaning workers and building occupants. There are different levels of cleanliness, and it when it comes to protecting people who live, work and visit buildings, one cannot be “too clean.” 

Source: Medical News Today

We’ll dig more into the importance of microbiology training for cleaning workers in our next post, but for now, here are the 27 of the Most Common Diseases Related to Cleaning:

Amebiasis

Botulism

Campylobacter

Chickenpox

Cholera

Cryptosporidiosis

Diphtheria

E.Coli

Hantavirus

Hepatitis

HIV/AIDS

Influenza

Legionellosis

Malaria

Measles

Meningitis

Meningococcal

Pertussis

Plague

Polio

Tuberculosis

Rotavirus

Rubella

Salmonellosis

Staph/MRSA

Streptocucucua

Typhoid Fever

Want to learn more about training workers on microbiology fundamentals? Check out our comprehensive reference guide “Microbiology for Cleaning Workers Simplified” by John Walker and Jeffery Campbell, Ph.D. 

Further Reading: If you’re interested in how cleaning has shaped modern culture, you might want to check out “Chasing Dirt: The American Pursuit of Cleanliness” by Suellen Hoy.


7 Deadly “Muda” or Wastes in a Cleaning Department

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Toyota is often looked to set a standard in manufacturing, as it has long embraced lean management principles to develop automobiles across the globe. A large part of its success is due to its innovative approach to production, which can be attributed to Taiichi Ohno, father of the Toyota Production System. While lean management originally started with Henry Ford’s assembly line, Ohno further integrated these principles into the Toyota Production System, which formed the basis for lean manufacturing as we know it today.

A central tenant of the Toyota Production System and lean manufacturing is minimizing “muda” —or waste—without sacrificing productivity. From uneven workloads to consumption of materials, limiting waste within an operation is one of the best ways to improve its profitability. 

In their paper, “Cleaning as an Engineered Process: Lean Principles for a Neglected Industry,” authors Dr. Jeffrey Campbell and Kathleen Campbell look specifically at how Lean Management Principles can be used within a cleaning department to improve efficiency.

“Lean is implemented by first understanding the activities and practices that are considered wasteful and do not add value to the process. It then looks at the process and identifies what creates value in the process stream and what is wasteful. A culture of continual improvement must be set up so that those who are in the day-to-day work-flow are comfortable with approaching management with new ideas on how to improve processes. Each area also needs to be cleaned and organized so that everything is in its place. With the preceding steps in place, waste can be eliminated or mitigated, and the process can become more Lean.’ The process should be re-evaluated often as new ideas or improvement emerge.” 

The “Seven Wastes” model is commonly used in lean and quality management systems such as ISO 9000 and Six Sigma. The wastes Ohno identified include:

  1. Transportation: The movement of resources or materials without adding value to your product.
  2. Inventory: Maintaining more product than you need for a given period. 
  3. Motion: Unnecessary movement of employees which may cause injury or are unnecessary.
  4. Waiting: The absence of movement for goods or tasks (e.g. waiting for items to be fixed, delivered). 
  5. Overproduction:  Producing more than you need to meet the customer’s demand or expectation.
  6. Over-processing: Performing work that doesn’t bring value to the organization or customer. 
  7. Defects: Production of a faulty or defective product. 

While a custodial department doesn’t necessarily manufacture a product, they do provide a service and one can easily draw parallels between Ohno’s seven wastes and potential sources of waste in a custodial department. 

Consider the seven deadly wastes when applied to a cleaning department: 

1. Transportation: How do custodial workers move throughout the building/buildings? Do they have defined routes or are they left to move throughout the building as needed? Are they kitted with everything they need (e.g. vacuums, chemical, PPE) to complete their tasks or do they need to go to other locations to retrieve items? 

2. Inventory: What does your janitorial closet look like? Is it filled with old equipment and expired chemicals? Do you purchase extra inventory “just in case” you need it, which contributes to accumulation overtime? 

3. Motion: Janitorial is one of the toughest jobs, which leads to high injury rates (one of the leading occupations for injuries, in fact). Injury from over-exertion is one of the most common to custodial workers. 

Ongoing training and on-the-job observation helps cleaning workers keep safe strategies top of mind for common tasks like lifting, reaching high areas, bending, etc. 

4. Waiting: How much time does it take cleaners to complete their task? Is there idle time? What happens when a space is occupied? Using our 99 Workloading Times and 612 Cleaning Times Book can help you identify how much time it should take your team to complete work assignments. 

5. Over-production: Is there such as thing as “too clean”? No, but there are routine tasks in a cleaning operation that might not need to be completed as often as they are. For example, a low-traffic restroom does not to be cleaned more than once a day unless there’s a specific issue to be addressed. The same goes for floor maintenance activities such as extracting a carpet or finishing a hard floor.

6. Over-processing: Because the cleaning industry currently lacks any standard for cleanliness, cleaning organizations must work with building occupants and customers to identify desired levels of cleanliness. 

In their paper, the Campbell’s discuss APPA’s five levels of appearance in its Custodial Staffing Guidelines book, which can be used a baseline for this discussion. Alan Bigger identifies them in his article “Operational Guidelines for Educational Facilities – Custodial.” 

7. Defects: Problems arise in a cleaning operation when employees lack the necessary training to do their work. In some instances, this can create a PR nightmare, as was the case at a Burger King restaurant in Fruit Cove, Florida when an employee used a floor mop to clean tables in the play area. 

In addition to complaints, the absence of a proper training program can cause injuries and result in inefficient cleaning processes. 

How lean is your custodial operation? Are there areas of muda or waste you could reduce? Consider talking to one of our consultants to learn more about how an engineered approach to cleaning could help! 

The Good Fight

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Note: Each month, Ben Walker shares his monthly musings for our e-Newsletter, Cleaning Matters. April’s column is located here. If you aren’t subscribed to Cleaning Matters, you can do so by clicking here.

A few weeks ago, I was asked to present during the Clean Buildings Expo, which is sponsored in part by Trade Press Media Group, the publishing company for FCD. No question it was a career highlight, as I had the wonderful opportunity of meeting so many of the people who have read my columns over the years. There were a few times when I had to pinch myself because I felt like a celebrity! People stood in long lines to have me sign copies of their Cleaning Times books and to say hello.

Ben Walker speaks to a packed house of facility and cleaning management professionals during the recent Clean Buildings Expo.

One of the people who stood in the line following my session asked if I would have time over the next few days to speak with her further. She owned a contract cleaning business and was looking to improve some of the processes in place. I told her I’d sit down with her the next morning for coffee and we’d talk. Just talk, no consulting fees, no selling—just talking through some of her issues ,sharing ideas to help her make her business more efficient. 

I don’t tell you this to pat myself on the back. I share it because the high from last week’s event was still fresh on my mind when I started digging through my email this morning and came across this expose just published by Variety magazine, a weekly entertainment guide: “How America’s Biggest Theater Chains are Exploiting Their Janitors.”

Please take the time to read through the article and share it with your peers. It’s important that we support publications that bring the labor issues that run so rampant in our industry to light. It’s a story we all know too well—when cleaning is treated as a commodity, cleaning workers ultimately lose.

The article shares details of children of janitor’s being brought to work, sleeping on the floor or theater seats. Janitors going unpaid or receiving $350-$400 a week after working eight to 10 hours a day, seven days a week.

“I don’t know what Hell is like, but I think it would be like that,” one cleaner told the reporter. “Sometimes I was crying because my feet couldn’t take it anymore. My back couldn’t take it anymore. I didn’t know how I could finish the work I had to do.”

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There are so many cleaning companies that play in this arena who exploit the people performing the work for their profit. However, there are also a lot of companies out there trying to doing the right thing, like the woman I met during the Clean Buildings Expo last week. 

As an industry, we have so much work to do. 

Professionalism. Integrity. Standards. 

By standing on these principles, we will continue driving the industry forward. 

When we don’t, we only hurt ourselves and the people around us. And we enable conditions like those described in this article to continue thriving. 

Thank you for joining us in this fight.

Ben.