A Guide to COSHH

What is COSHH? COSHH? It is a set of regulations, for controlling substances, which could be hazardous to health. COSHH stands for Control Of Substances Hazardous to Health and came into force in 2002.

The regulations are designed to prevent or reduce workers exposure to hazardous substances by:

  • finding out what the health hazards are;
  • deciding how to prevent harm to health (See my Guide to Risk Assessments)
  • providing control measures to reduce harm to health;
  • making sure they are used safely;
  • keeping all control measures in good working order;
  • providing information, instruction and training for employees and others;
  • providing monitoring and health surveillance in appropriate cases;
  • planning for emergencies.

Information Cited from the Health an Safety Executive

The first thing you are going to need to do, is have a wonder round your workplace and identify the risks. IE: Do you have cleaning chemicals? Do you store combustible materials such as petrol? Do you store poison, such as rat poison? Once you have identified the risks, you next need to identify how you will control the risk, by using proper PPE, or by using a safer substitute. All the information needs to be entered on your COSHH Risk Assessment.

COSHH in Schools, does not only apply to cleaning chemicals. It can also apply to chemicals used in the Science Labs too. You should liaise with the Head of Science or your Lab Technician, to make sure that your lab is compliant with COSHH.

Next, you need to make sure you have the Data Sheets for the chemicals you are using. Data Sheets are important, as they tell you:

  1. The name of the chemical. (Eg: Jangro Daily Toilet Maintainer)
  2. The ingredients in the chemical
  3. Hazards associated with the chemical
  4. Usage instructions
  5. Storage instructions
  6. Emergency Instructions
  7. Disposal Instructions

So lets break this down and look at each item in the list above.

The name of the chemical
This is quite obvious and I don’t think I need to elaborate on this 🙂

The ingredients in the chemical
The Data Sheet, will tell you what the active ingredients are for the chemical.

Hazards associated with the chemical
The chemical may have hazards associated with it, which will be listed on the Data Sheet.

Usage instructions
The Data Sheet, will provide clear instructions on how to properly use the chemical. This includes the correct PPE. (Personal Protective Equipmment)

Storage Instructions
The Data Sheet will tell you how to store the chemical. For instance, the chemical may require it’s container to be kept upright and in a cool and dry environment,

Emergency Instructions
The Data Sheet will tell you what to do in an emergency, such as a spillage or if you are exposed to the chemical. (IE: you get the chemical in your eyes.

Disposal Instructions
The Data Sheet will give clear instructions on how the chemical is to be disposed. For instance, it may indicate that the chemical is not safe to be washed down the drain) It will also tell you if the container can be recycled or not.

You should make sure that all chemicals are kept in a secure environment. In my School, we have a COSHH Store in the Basement of B Block. and in the Basement in J Block. All COSHH Stores are kept locked and the keys are only accessible to those who need access as part of their job. In each store, there is a folder, which contains the COSHH Data Sheets.

Quit often in my job, I come across chemicals that Teachers bring in from home and “stash” under the sink in their classroom. Not only is this dangerous, (as children can easily get their hands on the chemical) but also a Health and Safety risk. You should always use the same chemicals universally on site. (All our chemicals come from Jangro, so we use their line of products.) Chemicals found under the sink in a Classroom or in a Teacher’s cupboard, are confiscated and destroyed. Usually, the Teacher involved gets a stern ticking off from me. However, normally they ignore what I say and I end up going round in the same circle, on a regular basis.

So that’s my guide to COSHH. If you have any questions, please feel free to drop me an email.

A Guide to Risk Assessments

What are Risk Assessments? A Risk Assessments looks at the daily tasks in your school \ business and looks at what the risks there may be, in these activities and the steps we can take to mitigate the risks involved. For instance, lets look at a couple of the risks in the kitchen, on the Boarding Units and how we can minimise them. Risk Assessments are a legal requirement, under the 1974 Health and Safety at Work Act and must be reviewed yearly or as the risks changes \ additional risks are identified.

Remember: Each activity \ task, may require it’s own Risk Assessment.

Trips and Falls

Trips and falls can happen in a kitchen, due to water on the floor from washing up, or maybe someone had spilt water on the floor and had been careless and not cleaned it up. Possible other hazards, may include electrical cables trailing, equipment or aprons left lying about or even a fall from climbing on a worktop to reach for something. So… How do we manage the risk?

For trips and falls, spills should be cleaned up immediately, using the correct colour coded cleaning equipment and a wet floor sign is to be put in place. Cabling is a hazard and should not be trailing. Equipment that needs to be plugged in at floor level, should be placed as near to the appliance as possible and spare cabling should be tucked behind the appliance. Appliances on the worktop, should also be plugged into a socket as near too the appliance as possible. You should never climb onto a worktop to reach for an item in a cupboard. You should use a 2 step kitchen ladder or an “Elephant’s Foot” for this purpose.

Fire

A fire in the kitchen can be deadly and can easily escalate out of control. Ofte, fires start when an appliance has been left unattended, such as a oven or a microwave. Some fires start, due to electrical faults or by accident. Fire is a serious hazard, which can have serious consequences, so the risks need to be dealt with promptly.

Firstly, the kitchen should have a Fire Extinguisher, (Normally Carbon Dioxide or Dry Powder) and a Fire Blanket. Both of these appliances need to be checked regularly and serviced \ replaced as needed. Appliances should never be left unattended and should always be switched off when you leave the kitchen. All kitchen equipment should be PAT Tested each year and should also be checked on a daily basis. Equipment that is faulty or damaged should be replaced. Where there is the risk of an accidental fire starting. (IE: Someone has put the toaster on and due to a fault, it does not pop up, starting a fire.) Thankfully, there are members of staff nearby at all times, as the kitchen is next to the staff base, which is constantly manned.

Burns

Cooking can cause burns, which can be serious. This could be caused by taking something out of the oven, a scald from the kettle or from touching a hot surface. (IE: The ring on the cooker.) Burns need prompt treatment and are not normally serious, if dealt with quickly. So how do we manage the risk?

Firstly, it’s all about PPE. (Personal Protective Equipment) In this case, we need oven gloves to take a very hot pie out the oven. The gloves will protect our hands from the heat and allow us to pick the tin up and safely take it out the oven. Kettle scalds are common and we do not allow younger pupils to make hot drinks in the kitchen. The Hydro-Boil in each kitchen, is above the sink, which is high enough to stop them from being used. Also, after meals and after bedtime, the hydro-boils are switched off at the wall and are emptied.

On the older boys units, our pupils are shown how to safely use the hydro-boils by a member of staff. Pupils who may not be safe to use the hydro-boils, must ask a member of staff or another boarder to make them a hot drink. The hydro boils are positioned just above the draining board, so that a cup can be placed on it and lowers the risk of a scald or a boarder dropping a hot mug of water.

Our Young People are not allowed to use the cooker, while unsupervised. We have a key switch on the wall, which isolates the supply to the cooker. (including the oven) When being used for a group activity, (such as baking) there are always 2 members of staff in the kitchen to keep an eye. Staff also know how to deal with burns, by running the burn under a cold tap for 10 minutes and to take appropriate First Aid measures, depending on the degree of severity.

So now we have looked at a couple of the risks and identified the risks and the measures we can take, it’s time to write the risk assessment.

First, you will need a Risk Assessment Template. If you do not have a Risk Assessment Template, you can download the blank one I use for my school, below (Word Document) and add rows to it as you need to.

First, we need to look at the hazards, such as trips and falls, fires or scalds. Who may be affected by the activity? Staff, Pupils or Visitors? Then you need to outline your current controls, such as staff supervision, fire fighting equipment and PPE. Next, you need to identify who will carry out and enforce the controls. This could be one person, such as a Unit Leader or several members of staff. If needed, you can use job titles instead of names, if several staff are to control the risk. IE: Care Staff or Head of Care) Finally, state the date the controls came into force.

Now your Risk Assessment is complete, save it and print it. In my School, we have several copies of some Risk Assessments. I have a folder with them in, which is kept in my office and there is also copies in each Unit Office, (as appropriate) and in the Health and Safety Folder in the safe, over in the main school.

Risk Assessments are here protect individuals from harm, so it is important that your Risk Assessments are in place and are reviewed on a regular basis. If the risk changes, make sure that your Risk Assessment is updated too!

The Long and Winding Road

Yesterday, I found out that our Head, Karen is retiring at the end of term, after 40 years in Education. Karen is a formidable woman and turned our school around. When she arrived, we were in Special Measures, there was very little support for staff from our Leadership Team and parts of the school were falling apart. Karen got stuck in with turning our school around, getting fantastic GCSE results, she kicked the Senior Leadership Team up the bum and put them back in her place.

Of course, staff and pupils are very sad to hear this news, as Karen has been a great Headteacher, a great friend to the staff and a wonderful boss to work for. She’s deffo going to be missed and she has left a legacy at school, where her hard work will continue for future generations. Of course, we will be planning something for the end of term show and we will give Karen a send off like no other, showing how much we appreciate her and the hard work she has done at school.

In other news, Toby is recovering well after his transplant, which he had 2 years ago now. He’s finally strong enough to stand up and walk. (though he can’t walk far) The other kids are well too and Kyle and I are working hard at school, especially during Covid. I am planning to also put some tutorials on here, in various tasks, such as cleaning and health and safety, so keep your eyes on this site for that.

Microwave Fires Are No Joke

Microwaves can be brilliant for reheating food, but they can have a very affect, if a fire takes hold. This evening, Kyle had put a steamed pudding in the microwave and was mithered by Josh, as he was going on about going to a sleep over, we had already said he can’t attend. (Due to various reasons I can’t go into) So, Kyle put 30 mins, instead of 30 seconds on the microwave. Then he got distracted again, as he was paged for work. So, he didn’t know the food was burning.

It wasn’t until I took plates out to the kitchen, that I spotted smoke billowing from the microwave. So I went into emergency mode straight away, set off the fire alarm and then operated the kitchen emergency stop. I switched on the cooker hood and then opened the door and attacked the flames with a C02 Fire Extinguisher, while Jenny called the Fire Brigade. Thankfully, by the time they got to us, I had put the fire out.

So here is what you should do if your microwave catches fire:

  • First alert everyone else in the house, shout FIRE!
  • Make sure your kitchen door is shut, (if practical)
  • Cut the power, by switching off the microwave at the mains socket. If you cannot reach the mains socket, turn the power off at the fuse box. This will suffocate the fire.
  • If the fire is small and you can contain it, follow the below instructions. If not, get out the house and call 999.
  • If you have a cooker hood, switch it on full or open the window, to let the smoke out.
  • Carefully open the door, but do so standing at the side of microwave, so you do not get hit by the smoke.
  • Use a Fire Blanket or a C02 Fire Extinguisher to smother the fire.
  • Do not touch the microwave until it has fully cooled down.

How to Empty Your School Indoor Pool

Sometimes it’s essential that you completely drain your school’s indoor pool. In our case, the pool needs to be drained so that workmen can erect scaffolding, to replace the swimming pool lighting. This guide is not the same as an outdoor pool winter closing down procedure, as we will be completely emptying the pool of water. Winterising involves blowing out the return pipes and emptying the sand filter. Neither are needed in this case.

The first job is to use your pool net to remove any objects that may be in the pool. I would also recommend using your pool vac, to clean the bottom of the pool before we empty it. Next, I removed the baskets from the pool skimmers. removing the baskets isn’t mandatory but I removed them anyway. Our next thing to do is to work in the plant room, to physically drain as much of the water as possible. This uses the floor drain in the deep end of the pool.

OK, now we are in the Plant Room, where all the tech that keeps the pool in order is kept. Most pool Plant Rooms look a bit like the image below. It is the beating heart of the pool, cleaning and  maintaining the water, 24 hours a day. The Plant Room usually has the pump, the large sand filters, the heater and alot of pipework.

Swimming Pool Plant Room

Our first job is to shut down the heater. Depending how your system heats the water will depend on how you shut your heating system off. Ours is gas, so as well as switching off the heating system, I also switched off the gas isolation cock as well. As we are working on a indoor pool, which won’t be empty for long, (about a week) there is no need to drain down the boiler. Now we can get the pool emptied.

Now go to your pump and at the side of it, you need to close the valve to the return pipe for the pool. You will also need to open the drain valve for the pool as well. In our case, the swimming pool drain goes into the main drains, so we do not need to connect a hose.

Your pump should have a setting called “drain”, you need to turn the controller on the pump to this position, to drain the pool. If your pump does not have a drain setting, switch it to “backwash” instead. I also opened the inspection chambers as well to make sure the pool is draining correctly. any water left in the return pipes will drain out into the pool, during this process. The water level should now of completely dropped, but there may be some residue of water around the drain. I use a hard brush to make this go down the drain, once the cover is removed. Now go back to your plant room, switch off the pump, close the drain cock. The pool return valve should remain closed, to prevent water from the filter entering the pool while work is carried out. I also Lockout-Tagout the main switch for the plant room, to prevent anyone switching on the power to the plant room, while the pool is empty.

Finally, I have put a sign on the doors to the pool area, saying that the pool is closed. As entry to the pool is via PACS System, I used a chain around the handles of the door and attached a padlock, to make sure no one can get in, while the pool is out of use.

And that’s it, one emptied pool. Once the work is completed, (in 1 – 2 weeks time) I will do a guide on filling and setting up the pool.

Fire Alarm Activation

I have just got back from School, due to a Fire Alarm Activation. The Fire Alarm was set off by staff burning toast, but still required a site visit from myself, to reset the system.

Lets have a look at how a Fire Alarm System works.

At the heart of the system, is the Control Panel. The Control Panel is the main interface for the system and can be used for various functions. For instance, you can reset the alarm, silence the sounders and access system event logs. 90% of Control Panels are coded, so you have to type a four digit code to be able to access the “Supervisor Functions.” Our system requires a key, to be able to access system functions. Some systems have repeater panels, which also provides information on a fire condition, such as the location and zone. Our system is addressable, which means it can detect what dictator has been activated and the exact location.

EG: Smoke Detector, J Block (Jets Unit) Room F23 or Break Glass, J Block (Jets Unit) Lounge

Detectors come in 2 types, Heat and Smoke. Smoke Alarms detect smoke, which causes a beam to be broken, which sends a signal to the Control Panel and causes the sounders to activate. Heat Detectors on the other hand, detect heat build up. Once the heat reaches the alarm threshold, it causes the alarm to be activated.

The Sounders can either be electronic sounders or bells or a combination of both. We have bells in the Main School and electronic sounders in J Block. These are backed up by the Flashers, which give a visual warning that the alarm is sounding. Also, the Magnetic Door Holders will de-energise, causing doors that are held open, to close on a fire alarm condition.

The Lift Interface is a clever bit of kit, as it causes the lift to automictically go to the re-call floor. (Usually the Ground Floor) However, if the alarm is sounding on the floor that is used as a recall floor, the lift will go to the next level. Once on that level, the doors will open and the controls will lock, preventing the lift from moving.

The Auto Dialler does exactly what it says. Most auto diallers call the Fire Brigade automatically, but this has flaws, as false alarms can cause the Fire Brigade to be called out unnecessarily. We have ours set to automatically bleep me, via my Pager. (Yes, I still use a Pager!) The system automatically sends me a message with the location of the fire.

FIRE ALARM – SMOKE DETECTOR – J BLOCK (JETS UNIT) ROOM F23

So when I attended School, I had to put my Fire Alarm Key into the Control Panel and turn it to “Controls Enabled”. Next, I press the Silence Alarm. This stops the sounders from sounding. Finally, I press Reset, to reset the system. If there is still smoke or fire, the alarm will sound again. This is a failsafe operation.

By the main Fire Alarm Panel for each building, (or in the case of the main school, next to the repeater panels by each block entrance) is a cabinet with a phone in it. This is for the phone for the “Refuge Area”, which connects a disabled person using the refuge area, to the person in charge, at the main panel.

Each week, I test the system, by activating one of the manual call points and also by making sure the sounders \ bells go off. This is a legal requirement, under the he Regulatory Reform (Fire Safety) Order 2005. Also under the act, each time there is a “Fire Alarm Incident”, it must be logged in the Fire Alarm Log Book, as well as every time the alarm is tested.

Once a year, we also have a Contractor come in, who tests the Fire Alarm System. During this test, the smoke \ heat detectors are checked, using specialist tools, the panels are thoroughly checked and the break glass units are also thoroughly checked.

Dealing with Body Fluids

I have just come back from dealing with someone on Sick Bay, who had vomited all over the floor. Our school policy is to bleep Domestic Services during the day (7am – 3pm every day) or page me out of hours on a body fluid spill. So being that it was 11pm that this happened, I got paged to come to Sick Bay  to clear it up.  (I only live round the corner from school.)

So, I attended and needed the following kit:

  • Body Fluids Kit (We have one on each unit, including Sick Bay)
  • Blue Mop Bucket and a Blue Mop
  • 2 Bleach Tablets dissolved in 5L of water
  • Blue Paper Roll
  • Disposable Apron
  • Disposable Gloves
  • Safety Goggles
  • Wet Floor Sign

Once, I had everything I needed and I had the correct PPE; (Personal Protective Equipment) I put up a yellow “Wet Floor Sign and  sprinkled the absorbent powder onto the vomit. Using the paper roll, I slowly  scooped it up. and then used the spills kit hazardous waste bag to dump the blue roll and the vomit. Then using a socket mop and bucket, I washed the area of floor with diluted bleach solution, leaving the wet floor sign in place; until the floor has dried. The mop head went into the red infected laundry bag in the sluice room and will be taken down to the laundry, by the Unit Housekeeper in the morning.

Remember: When dealing with any body fluid, (regardless if it is urine, vomit, blood, faces or semen) you must wear PPE. It is safety first. – Wear disposable \ thick rubber gloves, an  apron and goggles. (when working with chemicals) You must also remember to stick to the correct colour coding of equipment. Please read this post, to find our  more information about colour coding when cleaning.

Cleaning Colour Coding

In a school or professional environment, it is important that we use the correct colour coded equipment when cleaning. This helps to stop cross contamination of germs and pathogens from getting to other surfaces in other parts of the building. This isn’t currently law, but is common practice in most workplaces.

So roll on the many colours:

Red Bucket \ Mops \ Cleaning Cloths: Red coloured equipment must only be used in bathrooms, (Including bathtubs,  taps, shower fixtures, Shower curtains, taps, sinks plugholes, pipes, mirrors, tiles, window sills, window frames, door handles, locks, and floor)  toilets, (Including the inside and outside of the bowl, cistern, chain, pipes, seats, basins, window frames, window sills, sink, taps and pipework, mirrors, tiles and the floor. Also red mops can be used in changing rooms too. )

Yellow Bucket \ Mops \ Cleaning Cloths: Yellow coloured equipment must be only used in areas of isolation. We only use those in single rooms in Sick Bay or in the event that Sick Bay has a Nova Virus outbreak. (This doesn’t happen often.

Green Bucket \ Mops \ Cleaning Cloths: Green coloured equipment must be only used in a kitchen on all surfaces.

White Dish Cloths with a Red Trim: x These cloths must only be used for washing up in a kitchen environment.

Yellow Dusters with a Red Trim: Dusters can be used universally, but must not be used in a kitchen \ bathroom \ toilet or isolation areas.

We also use colored Tabards too:

Red: Toilets \ Bathrooms

Blue: General Purpose

Yellow: Sick Bay Ward Areas \ Isolation Areas

Green: Kitchens

These guidelines are not law, (Apart from the use of green equipment being used in kitchens. ) but are recommended by the British Institute of Cleaning Science. These guidelines apply to cleaning cloths, mops, buckets, brushes, gloves (unless the gloves are disposable) and sponges. You will also need to change your PPE, (Personal Protective equipment) every time you switch areas. (IE: if you go from a bathroom to a general low risk area, such as a office.) This helps to reduce cross contamination.

So that’s Sam’s guide to cleaning colour coding for cleaning. 🙂

Laundry Machine Maintenance

So today is the the day that I put all the washing machines in the School Laundry on a self clean. Remember, our school washing machines are going 24 hours a day, Monday – Friday and every evening on weekends. The machines get their fare share of wear and tear, washing over Ten Thousand items a week! that’s is why I maintain the school washing machines on a monthly basis and the dryers on a weekly basis.  (Remember, our machines are large capacity commercial machines and not like the ones you have at home.

My monthly itinerary for laundry maintenance is as follows:

Washing Machines (monthly)

  • Run the machines on a 60°c cycle with Washing Machine Cleaner in the drum
  • Clean the filter and the propeller
  • Inspect and clean the seals around the door
  • Clean the Dosing System
  • Clean the drum, door and porthole

Tumble Dryer (weekly)

  • Empty the Lint Tray
  • Clean the outlet from the drum and the external outlet from the machines
  • Clean the drum, door and porthole

OK, lets crack on…

My first job is to switch off the pumps behind the machines. (So it doesn’t dose laundry detergent and Conditioner) Then I put Miele Dishwasher & Washing Machines Cleaner into the drum. (It’s a powder so it is quite easy to use.) Finally, I put the machines onto a 60°c cycle and leave it to it.

Meanwhile, I turn my attention to the dryers. They also must be maintained weekly, to prevent a buildup of fluff, that can cause a fire. To do this, I remove the side panel and pull out the fittings the lint traps sit in. Once it is removed, I can manually remove the fluff for disposal. I also shove the pole for the Henry in there and give the area round the outlet as well. I also clean the inside of the drum on each machine, using a cloth and a spray bottle of disinfectant.

Once the washing machines  have finished, (which is around 45 mins) I put a bowl in front of the machine and open the filter flap. (Be careful if you are cleaning the filter, as water will pour out! It is best to use a old washing up bowl for this job) It is amazing what gets clogged ion the filter, I have found gum, hair, paperclips and even a few 20p’s. (I put these into the School Charity Box) Opening the flap, lets loads of water out of the machine and is why I have a large bowl below it.

It’s easy to remove the filter, just twist and pull to release it from it’s compartment. To clean it, I take the filters to the sink in the laundry room and use a stiff brush and running water to clear the filters. Pushing my bowl aside, I then use my Mag-light to  inspect the drain pump propeller. Using a screwdriver, I check the blades can turn and that nothing behind it is blocking the pump. (By using a screwdriver to yank out any debris. Next, in between the rubber seals in the drum gets a clean with a old toothbrush and disinfectant. It also allows me to inspect the seals for signs of perishing.

Time to re-assemble… So first I push the filter back into it’s compartment and check it is in fully. (Push and twist, then close the flap) Once I have cleaned up, I inspect the pumps behind the washing machines; which dose and pump the detergent and conditioner into the machines. Remember: Safety First,  switch off the pumps first. I unscrew the front panel of the pumps and inspect the pump mechanisms. If they are clogged up, a can of compressed air and a screwdriver to remove the gunk. Finally, I give the motors a good lubricating with WD40, before replacing the cover and screws. 

Finally, after cleaning the glass and the aluminum doors, I attach a sticker which has the word “I am Clean” and the date the machine was cleaned.

It is a good idea to clean your machine every month. After a month, the machine will begin to smell and will make your clothes smell. Also it is essential to keep the lint tray clear on your dryer, otherwise; it may catch fire! The machines at school automatically switch themselves off when the lint tray is full and will not start until the lint tray is emptied. 

However, the dryers that you have in your home are not Commercial Tumble Dryers, like the ones we have at school. (We have 8 Commercial washing machines and 6 dryers) So your lint trap is usually inside the door. For your sake and your family’s sake, do not forget to check the lint trap; before you switch on your dryer on. (Kyle and I do every time we start the dryer) A fire can kill and cause severe damage, so before it is too late, check the lint trap!

Deep Cleaning

 

What is Deep Cleaning? Well, Deep Cleaning is when we do a more thorough and more intensive clean of part of the buildings. This could be a classroom, a communal area, a office or on one of the boarding units.  Full deep cleans of the entire site are carried out every summer, once the end of the summer term arrives and is planned way in advance.  During the Easter Break, we do a partial deep clean of the communal areas in Junior House, Sick Bay and the gym and Swimming Pool Changing Rooms.

We use stronger chemicals than are used during term time. These are either Germicidal Cleaners, which are extremely destructive to pathogenic microorganisms, steam, (Which is another way of killing pathogens) Finally, there is good old Sodium Hypochlorite, aka Bleach. Bleach is rarely used. However, there are some situations where I need to use it. (Tonight for example) 

A couple of the Junior Boarders have caught the Noro Virus, (Sickness and Diarrhoea bug) and have been taken to Sick Bay. (They are both being barrier nursed in side rooms) So their rooms have had to be deep cleaned, which involved using a diluted Bleach solution:

  • Removing and changing the curtains
  • Removing and changing all bedding
  • Wiping down the walls, window sills, ceiling, skirting boards, beds, mattresses, wardrobes, light fittings, window frames, light switches, sockets and door handles
  • Steam cleaning the carpet

The toilet they had both used, which includes:

  • Using a diluted Bleach solution, Wiping down the walls, cubical partitions, cubical doors, ceiling, window sills, window frames, sinks, toilets, pipes, bins, tiles and light fittings
  • Mop the floor and remove slurry with a wet and dry vacuum cleaner.

Once I had completed the deep clean, I took the buckets to the Sluice room and washed them out using boiling water and  Germicidal Cleaner. I also washed the inside of the wet and dry out in the same way and also the hose and head. I took the boys bedding and curtains, idrty clothes and all the cloths I had used and the mop heads to the laundry, in red infected laundry bags. (They will be washed in separates machines to the normal laundry and will be washed on a “hot wash cycle”. Finally, the apron, gloves and foot protectors used went into the clinical waste bin in the sluice room.

After 8pm, we do not have any housekeepers on site, so it was up to me to get the job done. It is not nice working with runny poo, believe me! 😦