Housekeeping 

Within the context of the Bloodborne Pathogen Standard, remember that housekeeping refers to how you treat your work area and is not related to routine, non-biohazardous waste disposal. Because you expect your work environment to be safe and clean, all work areas shall be maintained in a clean and sanitary condition. Frequency and methods of decontamination should be based on the location within the facility, the type of surface to be cleaned, type of contamination present, and the tasks or procedures currently performed in the work area. The schedule and decontamination procedures are based on the following elements.

1. Work Surfaces

All equipment and working surfaces must be cleaned, then decontaminated after contact with blood or OPIM. Contaminated work surfaces must be decontaminated with an appropriate disinfectant at the following times:

• after completion of your procedures;
• immediately, or as soon as possible, after surfaces are overtly contaminated or after any spill of blood or OPIM; and
• at the end of the work shift if the surface may have become contaminated since the last cleaning.

Don't put yourself at risk, but wear the appropriate protective equipment like gloves, gowns or lab coats, eye protection during clean up.

2. Equipment

If equipment needs decontaminated, be sure to do so thoroughly and appropriately. However, sometimes there is no way to clean inside and out and electrical components can be easily damaged. Consult the manufacturer or the Biosafety Manager for additional guidance.

What should I use???

EPA registered tuberculocidal disinfectants are the best. How do you know if they are registered? Look at the label and as always use them according to the manufacturers guidelines.

For more information on chemicals always refer to the MSDS (Material Data Safety Sheet)

Bleach is also very good. Keep in mind that commercial bleach contains approximately 5% sodium hypochlorite (the active ingredient). Dilute it with water to 0.5 %. That's a 1:10 dilution of commercial bleach with water. Make it fresh, i.e., every 24 hours because it is not very stable and can easily lose its disinfection properties.

Bleach is caustic and considered a hazardous chemical!

Don't use bleach on sensitive equipment, as it will cause corrosion. Contact your supervisor or refer to the Biosafety Manual for more information on appropriate disinfectants.