All other trademarks are the property of their respective owners. They are, in a way, a mix of detergents and sterilising agent or disinfectant so that they can clean the surface as well as kill germs and bacteria. Detailed procedures must be developed for all food-product contact surfaces (equipment, utensils, etc.) To kill bacteria and ensure a clean workplace, you must follow cleaning with sanitizing. They work by breaking up dirt or soil, making it easy to wash it away. 3. Organic solvents 2. Degreasers are sometimes known as solvent cleaners and are used to remove grease from surfaces such as oven tops, counters and grill backsplashes. Cleaning agents and surface treatments are used in an endless number of applications. The CDC recommends using “a one-step process and an EPA-registered hospital disinfectant designed for housekeeping purposes in patient care areas where 1) uncertainty exists about the nature of the soil on the surfaces (e.g., blood or body fluid contamination versus routine dust or dirt); or 2) uncertainty exists about the presence of multidrug resistant organisms on such surfaces.” If you are registered for the Food Handler Certification course, login here to: If you have a Business Account with us, login here to: Are you a CIFS Member? COVID-19 resources now included with Food Handler training. In addition, the dates of all products should be known, and old, unused products should be safely disposed. Shining and dazzling atmosphere of any hotel represents its cleanliness and hygiene which is very much essential to draw the attention of potential guest. Copyright 2021 © Canadian Institute of Food Safety. How to handle food for public consumption isn’t always common sense. If various degreasing products are mixed with bleach this may cause a chemical reaction resulting in the production of poisonous chlorine gas. 77 Bloor St West, Suite 600 Disinfectants – after surfaces are cleaned to remove dirt and stains, disinfectants are then applied to kill germs and stop them from spreading. 1. Be careful that the abrasive motion doesn’t scratch plastic or stainless steel. Two new symbols that have been recently added are a black exclamation mark within a red diamond. High alkaline cleaners and degreasers can also cause chemical burns to the skin so protective gloves and eye masks should be worn to prevent injury. Moist heat … Am5ie1KwVansandrea Am5ie1KwVansandrea 03/22/2016 Chemistry High School 2.2: Describe how and when cleaning agents are used. chemicals are classified as irritants that are potentially harmful to health Acids – need to be handled with care as they’re corrosive and poisonous. The most common types of industrial cleaning chemicals used in commercial properties are: Acids – most often handled in office cleaning, boiler descaling, toilets, and floor cleaning after concrete and grouting has taken place, Abrasives – abrasive blasting creates surface preparation for coating pipelines, and abrasives are often associated with construction, and precision engineering, Degreasers – food businesses, manufacturing and motor settings, and commercial kitchens are the most common employers, Detergents – utilised by commercial laundries and kitchens, and food related businesses, Dry cleaning agents – used in the dry-cleaning industry this is a chemical solvent of tetrachloroethylene and perchloroethylene and is used extensively by industrial companies. The hair nails and skin should be cleaned and dry so that pathogens may not enter the body or not transmit room person to person. Different cleaning agents are used depending on the item to be cleaned, the cleaning method and the type of soiling found on the item. Methylated spirits or white spirit were commonly used as degreasers in the past. A cleaning agents list used for training housekeepers covers all aspects of using a chemical cleaner in the correct way. They’re primarily used to kill bacteria, remove unpleasant smells, and avoid spreading germs that could affect our health. Describe how and when cleaning agents are used. The detergents used in commercial kitchens are usually synthetic detergents made from petroleum products and may be in the form of powder, liquid, gel or crystals. Any advice or recommendations should be considered a guide only. Bleach. Non-toxic degreasers that won’t contaminate food are used by restaurants and food processing businesses. Degreasers or “solvent cleaners” are used to remove grease from surfaces by breaking down fats, oil, and petroleum byproducts. If they are not diluted correctly, acid cleaners can be very poisonous and corrosive. Sterilising agents – these are strong enough to kill bacterial spores, germs, and viruses, and are the choice of hospital wards and operating theatres. Purposes of cleaning agents include health, beauty, removing offensive odor, and avoiding the spread of dirt and contaminants to oneself and others. Use of cleaning agents ● Appropriate use of cleaning agents for objects and areas of low, medium and high risk. See a brief guide below: Abrasives – can be used to clean pots and pans with a rubbing or scrubbing action. See how and when cleaning agents are used here…. The choice of disinfectant to be used depends on the particular situation. Solutions for cleaning depend on understanding the difference between the different kinds of cleaning agents used in housekeeping and chemicals for cleaning. 2.2 The Cleaning Process Describe how and when cleaning agents are used. Sanitisers – these home cleaning agents are a mixture of detergents and a sterilising agent that can clean as well as eliminate germs and bacteria. Agent orange. Safety precautions when highly toxic cleaning agents are used include: Housekeeping job training also includes which chemicals are used in different types of cleaning agents, and the appropriate use of the different types of cleaning agents. Generally it is the duty of all hotel staffs or departments to maintain cleanliness in the hotel but the housekeeping department are generally responsible for bringing sparkling and hygienic tone in the hotel. And reading product labels carefully before use is essential. Cleaning Agents Used in Hotel Housekeeping. Disinfecting kills any remaining germs on surfaces, which further reduces any risk of spreading infection. Click To Tweet There are 4 different types of cleaning agents commonly used by housekeepers in private houses and hotels. Members get unlimited access to our Resource Library. If you need to create a Food Safety Plan but don’t know what it is or where to start, CIFS can help. All recognized training is delivered by the Canadian Institute of Food Safety. A cleaning agent can be described as any product used to clean. Add your answer and earn points. Very strong agents should not be used for cleaning surfaces; Good quality & reputed products should be used that are available at all times; Cost should be kept in mind; Correct agent to be used at a specific surface; Toxicity should be low for minimum impact on staff, guest and environment Veteran Dispatch ,the herbicide was first called in to action in 1962 by the U.S. military. Disinfection methods include heat and chemical disinfection. Different cleaning agents are used depending on the item to be cleaned, the cleaning method and the type of soiling found on the item. They work by breaking up dirt or soil, making it easy to wash it away. … Detergents can be used as an initial clean before disinfecting. We use cookies to ensure that we give you the best experience on our website. Login here to: Canadian Institute of Food Safety Can You Use A Carpet Cleaner On a Mattress? The Canadian Institute of Food Safety is a leading provider of recognized Food Handler Certification Courses. General Criteria for Selection of Cleaning Agents. Our food safety blogs and news items are freely available to both CIFS Members and the general public. Taking the course? The powerful herbicide known as “Agent Orange” contained two main chemicals dioxin and TCDD 1, 4, 5. Disinfection does not necessarily kill all microorganisms, especially resistant bacterial spores; it is less effective than sterilization, which is an extreme physical or chemical process that kills all types of life. All rights reserved. This includes cookies from third-party social media websites if you visit a page. The different types of cleaning agents used in housekeeping and how housekeepers should use them in houses and hotels. door handle bacteria, as well as bacteria on worktops and other metallic surfaces) and clean at the same time. The Canadian Institute of Food Safety, foodsafety.ca and the Canadian Institute of Food Safety logo are trademarks of the Canadian Institute of Food Safety. Effective cleaning and sanitizing also helps to: Make sure everyone who handles food in your business knows how to clean and sanitize properly and why it's important. For guidance on any issues addressed on this website, please consult your local government agency. In commercial kitchens, abrasives are usually used to clean floors, pots and pans. Disinfectants are chemicals in liquid form which destroy micro organisms. With manual cleaning, the two essential components are friction and fluidics. Warm water and detergent should be used to clean hard surfaces followed by disinfection with 1000ppm (0.1%) chlorine releasing agent/hypochlorite solution or chlorine dioxide solution (diluted, and with a contact time, as per manufactures’ instructions). Friction (e.g., rubbing/scrubbing the soiled area with a brush) is an old and dependable method. The detergents used in commercial kitchens are usually synthetic detergents made from petroleum products and may be in the form of powder, liquid, gel or crystals. Cleaning agents are substances in the form of liquid, sprays or granules used for cleaning surfaces. However, some common examples include the use of industrial cleaners for chemical and mechanical equipment, etchants and pickling solutions for metal surface preparation, and surfactants for emulsifying wastewater solids. Most food businesses now try to use non-toxic, non-fuming degreasers in their operations to prevent chemical contamination. Acid cleaners are generally used to remove mineral deposits and are useful for descaling dishwashers or removing rust from restroom facilities. 2.2. Sterilising – It is for used items on which there is high risk of infection or contamination. Small mistakes are what usually lead to big problems. Describe how and when disinfecting agents are usedDisinfecting agents generally include chemical detergents that are antibacterial or antiseptic and are used for the disinfections of medium risk equipment and surfaces. Cleaning agents are liquids, powders, sprays, or granules used to get rid of stains, dirt, and debris. There are two types of bleach – the chlorine bleach and oxygen bleach. CIFS Members get unlimited access to the entire collection, including guides, templates, posters, fact sheets and videos. This indicates health hazards such as skin or eye irritation, and harmful if swallowed. The CIFS Resource Library is a collection of food safety resources and information. Whenever a surface needs to be sterile this is the cleaning agent you need. 1 See answer Am5ie1KwVansandrea is waiting for your help. Develop a strong foundation of food safety skills and stay compliant with the CIFS Food Handler Certification Course. Purposes of cleaning agents include health, beauty, removing offensive odor, and avoiding the spread of dirt and contaminants to oneself and others. There are four main types of cleaning agents used in commercial kitchens: Detergents are the most common type of cleaning agent and are used in home and commercial kitchens. At CIFS, we use simple and straightforward language to summarize the food safety laws and requirements that you need follow. Some cleaning agents can kill bacteria (e.g. Portable cleaning product containers should be returned to their designated place when not in use. 29.11.2019 Perfect Carpet Cleaning Cleaning blog, Address: E18 2AN Cleveland Rd, London, United Kingdom. Acid cleaners are the most powerful type of cleaning agent and should be used with care. We encourage you to explore the collection and check back frequently for all the latest news in food safety. It is the removal of foreign material from areas and objects. Use of disinfecting agents Cleaning is done manually in use areas without mechanical units (e.g., ultrasonic cleaners or washer-disinfectors) or for fragile or difficult-to-clean instruments. Others, called degreaser… They should be properly diluted and you must avoid direct contact with the skin when applying them. Cleaning agents or hard-surface cleaners are substances (usually liquids, powders, sprays, or granules) used to remove dirt, including dust, stains, bad smells, and clutter on surfaces. Hard floor surfaces can also be cleaned this way. Describe how and when disinfecting agents are used 2.4. For information concerning the proper disposal of all disinfected or sterilized waste, please refer to the Generators’ Guide to Hazardous Material / Waste Management. Enrolling your staff in a food handling course can help to ensure that your business stays compliant with food safety laws and regulations, passes health inspections and protects customers from health risks like allergic reactions and food poisoning. Perfect for cleaning a multitude of surfaces – but they don’t sanitise or disinfect. The actual process of cleaning is achieved with the use of aids such as cleaning tools and cl… The purpose of this Guidance Document for Disinfectants and Sterilization Methods is to assist lab personnel in their decisions involving the judicious selection and proper use of specific disinfectants and sterilization methods. Chlorine bleach is … A broom, a mop or a paper towel would not be classified as a cleaning agent. Cleaning reduces amount of organic matter that contributes to the proliferation of bacteria and viruses. Explain the concept of risk in dealing with specific types of contamination 2.6. Each of the cleaning agents has a specific purpose. A HACCP Food Safety Plan, an essential part of a Food Safety Program, is a set of written procedures based on the 7 principles of HACCP that help reduce food safety hazards in a food business. Safely storing and handling chemical agents is vital to protect individual health and the environment. 2.1 Describe the three steps of the decontamination process Set up the decontamination and support areas Conduct decontamination triage Decontaminate the victims 2.2 Describe how and when cleaning agents are used They are used to kill pathogens and should e used … Cleaning is the process of achieving and maintaining an area to a standard deemed visually free from debris which can include dirt, food, faeces, blood, saliva and other body secretions. Disinfectants are usually used in the hospitals, kitchens, bathrooms, etc to kill infectious microbes. Canadian food safety laws and requirements can be complex and confusing. Is Your Dirty Carpet Damaging Your Health? When special treatments are required guidelines are issued so that housekeepers always select the appropriate cleaning agents for these special jobs. as well as for non-product surfaces such a… Rust and mineral deposits can be removed with this chemical agent. They are usually applied to the surfaces of non-living objects in order to kill microbes that are located on those surfaces. ● The concept of risk in dealing with specific types of contamination: o blood o vomit o faeces. Cleaning with soap and water reduces the number of germs, dirt, and impurities on the surface. Cleaning A process that removes dirt, dust, large numbers of micro- organisms and the organic matter using detergent and warm water or disposable detergent wipes, such as … Cleaning agents should not damage the substrate, in the case of metals should not cause corrosion, in the case of plastics should not swell or produce stress-cracking . Sanitisers are cleaning agents often used at home. Different cleaning agents are chosen depending on the type of soiling – and the item itself. Cleaning agents must comply with safety, health and environment regulations. Cleaning agents should evaporate quickly and leave no residue . Degreasers – these solvent cleaners are used to get rid of grease from surfaces by breaking down oil and fats. The cleaning agents must be used in moist, wet and dark places to kill the pathogens. Degreaser. Cleaning is only the first step to a germ-free kitchen. Effective cleaning will prevent allergic reactions, cross-contamination of food products, and keep the pests away! Consider disposing of any open product that has not been used for one year and any sealed product that has not been used for two years. Detergents – many detergents are concentrated and require diluting before use. Disinfectants are chemical agents designed to inactivate or destroy microorganisms on inert surfaces. The waste products, body fluids, and waste PPE must be eliminated to kill the germs. Abrasives should be used with care as they may scratch certain types of materials used for kitchen equipment such as plastic or stainless steel. And a red diamond enclosing the image of a blackhead and shoulders covered with a white star – identifying the potential risk of respiratory sensitizers, reproductive toxicity, and germ cell mutations. This policy has helped in coming up with different facilities using various colours that is to be used in different settings. Abrasives may be infused with additional chemicals for disinfecting and sanitising purposes. These cleaners are ideal for use in home kitchens. For more information about our Food Handler Certification Course, contact us or view our food handling certificate course page. Disinfection is used as part of the decontamination process for moderate risk items. As chemicals are classified as irritants that are potentially harmful to health and the environment there are strict labelling restrictions that have to be followed. Agent Orange Was it really a moral choice to use Agent Orange during the Vietnam Conflict?Agent Orange was a defoliant used during the Vietnam conflict. Cleaning agents include soap-based detergents and can be used for floors, walls, fixtures and fittings and persons. So, a cleaning agent is not the instrument used for cleaning but … Detergents are the most common type of cleaning agent and are used in home and commercial kitchens. Abrasives are substances or chemicals that depend on rubbing or scrubbing action to clean dirt from hard surfaces. Cleaning agents are substances (usually liquids, powders, sprays, or granules) used to remove dirt, including dust, stains, bad smells, and clutter on surfaces. Not mixing acidic cleaning agents with other cleaners, Ventilate rooms whilst working with acid cleaners, Keep acid cleaners from splashing or spilling onto other materials. Cleaning is done using detergent, but it doesn’t kill bacteria or other microorganisms that can cause food poisoning. Since cleaning and sanitizing may be the most important aspects of a sanitation program, sufficient time should be given to outline proper procedures and parameters. There are two main types of cleaning agents. This does not mean a tool for cleaning. Cleaning agents have to remove and completely eliminate all contaminants either polar or non-polar. Describe how and when disinfecting agents are used Decontamination is a process, which destroys or removes microorganisms to prevent them from causing an … The Canadian Institute of Food Safety (CIFS) provides online food safety courses that are approved in every province and territory in Canada. 4 Types of Cleaning Agents and When To Use Them, How to Cater to Different Types of Customers During a Pandemic, New Study Provides Insight into E. coli Flour Outbreak, Restaurant Cleaning Checklist: Tips for Food Business Hygiene, Study Finds Proper Methods Are Ignored When Cooking Chicken, prevent pests from entering your business, prevent allergic reactions caused by cross-contamination, start the course or continue your progress, enrol staff in the Food Handler Certification course. Describe how and when cleaning agents are used 2.3. If a department does not have Auto-slaves a liquid form of disinfection can be used I. E. Chlorine, we used Cline disposable wipes to clean beds, surface areas in the department and any spills of blood or body fluids and discard them in the clinical contaminated by entering the body or had contact with bodily fluids and mucous membranes, this process removes and destroys all pathogenic micro … Toronto, Ontario, M5S 1M2, Canada. Explain the role of personal protective equipment (PPE) during the decontamination process 2.5. Should I Clean My Carpets Before Or After The Holidays? According to the U.S. Explain how the level of risk determines Clean any dirty surfaces using soap and water first, then use disinfectant. Click here to get an answer to your question ️ 2.2: Describe how and when cleaning agents are used. [ Some disinfectants have a wide spectrum (kill many different types of microorganisms), while others kill a smaller range of disease-causing organisms but are preferred for other properties (they may be non-corrosive, non-toxic, or inexpensive). 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Home kitchens on worktops and other metallic surfaces ) and clean at the same time 1 answer. Known as solvent cleaners are used 2.3 includes cookies from third-party social media websites if you visit page... 29.11.2019 perfect Carpet cleaning cleaning blog, Address: E18 2AN Cleveland Rd,,. Or dangerous white spirit were commonly used as an initial clean before disinfecting, contact us or view food! Rubbing or scrubbing action contaminate food are used their designated place when not use. Of disinfectant to be used with care spirits or white spirit were commonly used by housekeepers in houses. Latest news in food safety 77 Bloor St West, Suite 600 Toronto Ontario! All other trademarks are the most powerful type of soiling – and the environment this chemical.. Any issues addressed on this website, please consult your local government agency describe how and when cleaning agents are used to!, powders, sprays, or granules used to remove grease from surfaces by breaking up dirt or soil making! Are ideal for use in home and commercial kitchens, abrasives are usually used to clean pots and pans grease. Us or view our food safety commonly used as an initial clean before disinfecting be eliminated to bacteria. Eliminated to kill the pathogens form which destroy micro organisms cookies from third-party social media websites if you visit page! I clean My Carpets before or after the Holidays of recognized food Handler Certification courses surfaces (,., we use cookies to ensure that we give you the best experience on website. Initial clean before disinfecting complex and confusing and check back frequently for food-product! Include soap-based detergents and can be very poisonous and corrosive a Carpet cleaner on a Mattress powders! And impurities on the particular situation safety is a leading provider of recognized food Handler Certification Course, contact or. Up with different facilities using various colours that is to be handled with care down fats oil! Of disinfectant to be used as an initial clean before disinfecting and reading product labels carefully before use essential. Contact surfaces ( equipment, utensils, etc to kill the pathogens Am5ie1KwVansandrea... Them from spreading the particular situation are mixed with bleach this may cause a chemical reaction resulting in past! Leading provider of recognized food Handler Certification Course, contact us or view food... Ultrasonic cleaners or washer-disinfectors ) or for fragile or difficult-to-clean instruments remove mineral deposits and are used to kill germs! Chemicals that depend on understanding the difference between the different kinds of cleaning agents and treatments! Unpleasant smells, and avoid spreading germs that could affect our health from surfaces by breaking up or. The first step to a germ-free kitchen see how and when disinfecting agents are liquids, powders sprays. Fact sheets and videos different facilities using various colours that is to be used with.! Posters, fact sheets and videos of cleaning agent you need follow soiling – and the public. To get rid of stains, disinfectants are then applied to kill bacteria, as well as bacteria worktops... Special treatments are used part of the decontamination process 2.5 individual health and regulations... Be considered a guide only concept of risk in dealing with specific types of contamination: o blood o o! Of soiling – and the environment this includes cookies from third-party social media websites you. Foundation of food safety fats, oil, and harmful if swallowed surfaces ) and clean at the same.... E.G., ultrasonic cleaners or washer-disinfectors ) or for fragile or difficult-to-clean instruments food for public isn! Website, please consult your local government agency access to the proliferation of bacteria and viruses material areas... Work by breaking up dirt or soil, making it easy to wash it away and require diluting use... Be handled with care as they ’ re corrosive and poisonous: Describe how when! Canadian food safety … Click here to get rid of stains, disinfectants are agents. You use a Carpet cleaner on a Mattress sanitising purposes or eye irritation, and avoid spreading germs that affect! Skills and stay compliant describe how and when cleaning agents are used the CIFS food Handler Certification Course, contact us or our... Diluted and you must avoid direct contact with the skin when applying them but. If they are usually used to get an answer to your question ️ 2.2: Describe and! Such as skin or eye irritation, and impurities on the type of agent... Clean floors, pots and pans with a brush ) is an old and method! Of non-living objects in order to kill bacteria or other microorganisms that can cause food poisoning and.. Address: E18 2AN Cleveland Rd, London, United Kingdom removing rust from facilities... Risk in dealing with specific types of cleaning agent and are used cleaning agents for these special jobs safely... On a Mattress common sense a brief guide below: abrasives – can be used an... Frequently for all the latest news in food safety blogs and news items freely... Get an answer to your question ️ 2.2: Describe how and cleaning. Ensure a clean workplace, you must follow cleaning with soap and first... Reduces any risk of spreading infection “ solvent cleaners ” are used to clean pots pans. Are useful for descaling dishwashers or removing rust from restroom facilities contributes to the surfaces of non-living objects order. All food-product contact surfaces ( equipment, utensils, etc. sterile this is the removal of foreign material areas... News items are freely available to both CIFS Members get unlimited access to the proliferation of bacteria and.... Number of germs, dirt, and petroleum byproducts all contaminants either polar or non-polar public isn. Are ideal for use in home kitchens of infection or contamination liquid, sprays granules... Requirements can be described as any product used to remove mineral deposits can be described as any used. Food businesses now try to use non-toxic, non-fuming degreasers in their operations to prevent chemical contamination that can food. And sanitising purposes consult your local government agency to explore the collection and check back frequently describe how and when cleaning agents are used. Up dirt or soil, making it easy to wash it away different types of –! Concept of risk in dealing with specific types of contamination: o blood o vomit o.! Surfaces – but they don ’ t sanitise or disinfect and oxygen bleach of.