How to establish a cleaning and disinfection plan?

To maintain a permanent state of cleanliness of premises and equipment, establishments must establish a cleaning and disinfection plan. 

To maintain a permanent state of cleanliness of premises and equipment, establishments must establish a cleaning and disinfection plan. 

To achieve this, each manager defines the approach we want to adopt for its achievement. The content of the plan differs from the work situations of each institution. We present to you the essential indications which must appear there.

A cleaning and disinfection plan consists of clearly defining the cleaning and disinfection operations that must be carried out to maintain the visual (cleaning) and bacteriological (disinfection) cleanliness of the premises and equipment in accordance with the legislation in force.

It concerns the field of intervention, the actors involved, the operating methods and the frequency of intervention.

It is accompanied by various documents to manage the methods of use of the products. This allows the traceability of the actions we execute, or even to prevent risks.

Establishing a cleaning and disinfection plan: the process

1. Define the scope of intervention

This is to define the areas where cleaning and disinfection is a must.

NB: Everything that you need for your professional cleaning and disinfection (surfaces and objects) must appear in the plan and be subject to maintenance procedures.


Premises (floors, walls, doors, windows, etc.), equipment (refrigerator, bins, utensils, oven, work equipment, etc.) furniture (chairs, tables, drawers, worktop, cleaning trolleys, …), sanitary facilities (WC, washbasin, taps, basins, …).

2. Define the actors involved

It is a question of a nominative commitment. We must know the names of the operators who will be responsible for cleaning.

3. Set frequencies

Define when the operations will be carried out (every day, once a week, twice a day, etc.)

4. Define operating modes

Define how to operate (which products, which methods of use, which equipment) and set out in detail the different actions to be carried out.

Break down the cleaning-disinfection steps 

The operating mode is equivalent to precisely describing the points of procedure for each stage of work:

preparation-cleaning-rinsing-disinfection-drying or preparation-cleaning/disinfection-rinsing-drying.


  1. Preparatory phase: remove waste, clear surfaces, remove heavy soiling
  2. Cleaning: water at 40°C +  degreasing cleaner + mechanical action
  3. Rinse: clear water
  4. Disinfection: water +  disinfectant cleaning product + action time
  5. Rinse: clear water
  6. Drying: floor squeegee , paper towel , rags (surfaces)

5. Identify the cleaning products to use

At this point, it is important to ask yourself why you choose a product.

Reminder: the choice of a maintenance product depends on:

  • the type of dirt or stains,
  • the type of support to be cleaned,
  • of its quality, according to criteria to be defined according to each situation and requirements.


Rinses easily, non-aggressive for surfaces and users, eco-label cleaner, compliant with cleaning standards, allows excellent wetting of surfaces, suitable for hard water, etc.

To find out how to use each product, refer to its Material Safety Data Sheet (MSD). 

6. Identify cleaning materials

The choice of material is wide and is made according to the environment and the types of surfaces to be cleaned.

Here are some criteria to consider:

  • The type of surface: cleaning, stainless steel, marble, linoleum or even glass requires suitable equipment.
    A fragile surface calls for a  soft, non-abrasive microfiber .
  • Soiling or contamination:  
  • Legal constraints:   a  cleaning and disinfection unit with an  agri-food cleaning product meeting HACCP standards is mandatory.
  • location constraints:   do you clean upstairs? Choose a backpack vacuum you can wear like a backpack. Do you work outdoors and need to clean a campsite? Opt for an all-terrain cleaning cart for the outdoors .
  • Write cleaning and disinfection procedures

    The cleaning and disinfection plan  

    It includes all the elements analyzed in the form of a table.

     Example :

    • Area to be cleaned/disinfected (office, etc.).
    • Tasks to be performed (dusting, washing the floor, emptying the trash can, etc.).
    • Maintenance workers mobilized.
    • Cleaning frequency.
    • Equipment (mop, trapeze broom, monobrush, vacuum cleaner, etc.).
    • Procedure (wipe, wash with a scull, pickle, vacuum, etc.).


    1. The standard for cleaning products

    The plan must be accompanied by a product repository. This guide for operators helps to manage the database of maintenance products used. It brings together their characteristics and provides details on their general conditions of use. There are essentially, for each product: its use, its dosage and its contact time.

    2. The cleaning and disinfection register

    It makes it possible to trace cleaning and disinfection actions and to keep written evidence.

    3. Prevent occupational risks

    To safeguard cleaners against risks, all cleaning and disinfection activities must be accompanied by:

    • information on hazards and risks (cleaning products, handling, working at height, etc.),
    • training to ensure safe and correct use of products and equipment (Sinner’s circle (1), color code of equipment, suitability of equipment and products to treated surfaces),
    • awareness of good hygiene and safety practices (protective equipment, hand washing, etc.).

Read more: Some Investment you have to use for business

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