Cleaning Agents and Disinfection Practices

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Questions and Answers

Which disinfectant category is specifically designed to kill spores?

Intermediate Level Disinfectants

Low Level Disinfectants

Alcohols

Aldehydes (correct)

What is the primary use for low level disinfection (LLD)?

Sterilizing food contact surfaces

General cleaning of surfaces (correct)

Cleaning critical medical equipment

Disinfecting semi-critical medical devices

Which type of agents are mainly effective against Gram-positive bacteria?

Alcohols diluted to 70% (v/v) with water (correct)

Aldehydes only

Chlorine compounds

Alcohols at 90% concentration

Which of the following disinfectants is ineffective against fungi and viruses?

Alcohols Signup and view all the answers

What is a common use for chlorine compounds in disinfection?

General cleaning of non-critical surfaces Signup and view all the answers

What is the first step in the disinfection process?

Cleaning with detergent and water Signup and view all the answers

Which of the following cleaning agents is primarily used for removing heavy soil or grease?

Solvent Cleaners Signup and view all the answers

Which type of cleaning agent is NOT categorized as a chemical disinfectant?

Detergents Signup and view all the answers

What characteristic do chemical disinfectants with the ending -cide possess?

They kill pathogenic microbes. Signup and view all the answers

Which protective equipment is NOT necessarily included in the standard PPE for cleaning operatives?

Jewelry Signup and view all the answers

Which type of cleaner is classified primarily as a neutralizing agent for acidic soils?

Alkaline Cleaners Signup and view all the answers

How do bacteriostatic agents function in microbial control?

They prevent the multiplication of bacteria. Signup and view all the answers

What should be considered when selecting cleaning agents for different environments?

Odour and composition Signup and view all the answers

What is the primary role of detergents in the cleaning process?

To enhance the dissolution of residues in water Signup and view all the answers

Which of the following is NOT a critical variable in the cleaning process?

Duration of usage Signup and view all the answers

What is essential to ensure effective disinfection and sterilisation?

Pre-cleaning to reduce the number of microbes Signup and view all the answers

In the context of cleaning, which items fall under semi-critical cleaning?

Surgical instruments that contact mucous membranes Signup and view all the answers

Which cleaning classification applies to conveyor belts in food production?

Critical cleaning Signup and view all the answers

What happens if a surface is contaminated but not cleaned before disinfection?

The contamination may interfere with the disinfectant's effectiveness Signup and view all the answers

What type of cleaning is suitable for general-purpose items that come into contact with intact skin?

Non-critical cleaning Signup and view all the answers

Which factor does NOT influence the selection of a cleaning agent?

colour of cleaning agent Signup and view all the answers

Study Notes

Selecting Cleaning Agents

Consider the type of soilage, surface, odour, range of action, composition, ease of use, side effects, shelf life, packaging and cost-effectiveness.

7 Basic Types of Cleaning Agents

Water
Natural Soaps
Synthetic Detergents
Solvent Cleaners
Acid Cleaners
Alkaline Cleaners
Abrasive Cleaners

Cleaning Operative

Wear appropriate PPE, including gloves, apron, goggles, mask, and safety shoes.
Maintain high standards of hygiene and appearance.
Keep clean and tidy.
Wear PPE at all times.
Minimize jewelry and tie hair back.

Disinfection

The process of destroying pathogenic microbes, but not necessarily spores or large microbial populations.
A two-step process: cleaning with detergent and water followed by chemical disinfection.

Chemical Disinfection

May kill or suppress the growth of microbes.
Chemical disinfectants that kill microbes often end in –cide or –cidal.
Bactericidal agents kill bacteria, fungicidal agents kill fungi, and viricides kill viruses.
Sporicides are powerful enough to kill bacterial spores.
If a disinfectant does not kill but prevents growth, it ends in -stat or –static.
Means that the microbial population does not multiply but remains the same.
Bacteriostatic and fungistatic agents cease to work once the agent is removed.
Some disinfectants are –cidal at high concentrations, but –static at lower concentrations.

Disinfection Process - High Level Disinfection (HLD)

Destroys all microbes, but not necessarily spores.
Some disinfectants have sporicidal activity and can kill spores.
Referred to as chemical sterilants.
Cleaning with detergents speeds up dissolution of residues in water.
Removing dust and dirt is important because they protect microbes from contact with decontaminants.

Critical Variables in Cleaning

Temperature
Type of cleaning process (manual vs. auto)
Chemistry of residues
Type and concentration of cleaning agent
Rinse method

Cleaning Process - Critical Cleaning

Used for items entering sterile tissue and remaining in the body, such as pacemakers and injectable drugs.
Cleaning process must be validated using validated cleaning agents and performed by trained staff.

Cleaning Process - Semi-critical Cleaning

Used for items that make short-term contact with the body.
Includes contact with mucous membranes, but not internal tissue.
Typically instruments – probes, endoscopy, surgical forceps, stethoscopes.

Cleaning Process - Non-critical Cleaning

Used for items that come in contact with intact skin, but not mucous membranes.
General-purpose items, such as beds, rails, and door handles.

Cleaning Process - Food Context - Critical Cleaning

Food contact areas/ equipment (sterile typically not relevant).
Conveyor belts, mixers, slicers (particularly post-kill step).

Cleaning Process - Food Context - Semi-critical Cleaning

Areas/ equipment that do not come into direct food contact but are in close proximity to food production areas.
Exterior surfaces of machines, handles, control panels.

Cleaning Process - Food Context - Non-critical Cleaning

Areas/ equipment remote from food production.
Non-production equipment, office areas, break rooms.

IMPORTANT

Disinfection does not replace cleaning.
Dirt can neutralize many disinfectants.
Pre-cleaning is essential for effective disinfection and sterilization.
Examples: Hydrogen peroxide, Chlorine Dioxide, Glutaraldehyde.
Used for food contact surfaces and semi-critical medical devices.

Disinfection Process - Intermediate Level Disinfection (ILD)

Destroys bacteria, but not necessarily all viruses or fungi, and unlikely to kill spores.
Examples: Alcohols (Ethanol), Phenolics, Chlorine compounds.
Used for food utensils/ equipment that contact non-RTE, non-critical medical devices that come in contact with skin.

Disinfection Process - Low Level Disinfection (LLD)

Eliminates most bacteria, some viruses, and fungi, but NOT spores.
Examples: Diluted bleach solutions.
Uses: General cleaning of floors, walls, surfaces.

Types of Disinfectants - Alcohols

Ethanol and isopropyl alcohol (IPA) are widely used as disinfectants.
Diluted to 70% (v/v) with water.
Bacterocidal against Gram+ve and Gram-ve bacteria.
Little effect against viruses or fungi and not sporicidal.
Fast acting and does not leave a residue.
Compatible with other disinfectants.

Types of Disinfectants - Aldehydes

Two aldehydes are used: Formaldehyde and Glutaraldehyde.
They are active against and kill: Gram+ve & -ve bacteria, Viruses, Fungi, Spores.

Types of Disinfectants - Chlorine Compounds

Chlorine compounds are gaseous at room temperature.

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Description

This quiz covers fundamental knowledge about various cleaning agents, their types, and effective disinfection practices. It includes the importance of personal protective equipment (PPE) and maintaining hygiene standards in cleaning operations. Test your understanding of the properties and applications of different cleaning agents and disinfection methods.