Are you ready for flu season?
As the leaves begin to fall and our bodies adapt to the colder temperatures, there is a corresponding increase in viruses and flu-like symptoms. Recent reports in the media about the threat of Enterovirus D68 and Ebola highlights the importance of proper hygiene as a preventative tool during this change of season.
PERFORMANCE, PEOPLE, PLANET, PRICE…and GREEN.
Canadians’ food choices are driven by convenience, health and wellness,
pleasure and value. From fast food restaurants to fine dining, the popularity of
eating out has created a surge in food services. Eating out more often results in
spending more of our income on restaurant meals. According to the Canadian
Restaurant and Foodservices Association, the total commercial foodservice
industry generated approximately $60 billion in sales in Canada in 2010. What’s
more, Canadians make more than 17 million restaurant visits daily.
Cross Contamination in Commercial Facilities
Cross contamination has always been a key concern for medical facilities and for the food
service industry. As a result of the threat of pandemics such as H1N1 or swine flu as well
as the increase in incidences of respiratory illnesses and allergies, custodians must now
also take cross contamination very seriously.
Sustainable Building (LEED)
Effective green building can benefit your bottom line by increasing productivity and
reducing operating costs (i.e. using less energy and water). It will also help safeguard the
health and safety of your occupants while reducing the environmental impacts. As a result,
it is becoming increasingly important for new constructions and existing buildings to be
‘green’ certified using the Leadership in Energy and Environmental Design (LEED®
rating system. The flexibility of the LEED system allows for many different ways for your
building to be green certified.
Methicillin-resistant Staphylococcus aureus (MRSA)
Staphylococcus aureus (Staph aureus or
“Staph”) is a bacterium that is carried on the skin of about
30 percent of healthy individuals. In this setting, the
bacteria usually cause no symptoms. However, when the
skin is damaged, even with a minor injury such as a scratch,
Staph can cause a wide range of problems, from a mild skin
infection to a severe, life-threatening illness, especially in
young children, older adults, and people with a weakened
Take into account the many things you do in a day including blowing your nose,
playing with the dog, talking on the telephone, typing on the computer, touching
the doorknobs; bring your hands into contact with germs.
For this reason, frequent hand washing is the single most important thing
you can do to prevent yourself from getting sick as well as from spreading
germs to other surfaces and to other people.
How to Make the Right Choice on Going Green
Are you looking for a cost-effective solution to implement a safer and healthier maintenance program for your business? Here are some tips and guidelines to direct you in making the right choice for your company.
Green Cleaning for a Clean Bill of Health
According to Health Canada, Canadians spend close to 90% of their time
inside either at home, at work, or in recreational environments. Most
people, however, are unaware of the effects that poor indoor air quality
can have on their health. The air inside a building carries much higher
concentrations of pollutants than the air outside and, also we are
exposed to building pollutants for longer periods.
Biological and Chemical Cleaning
“REQUIREMENT: Clean and Safe!” As people have become
increasingly aware of and concerned about health and safety
issues, businesses have come under significant pressure to take
active measures in order to safeguard the health and safety of their
workers, customers and the surrounding environment.
Get Clean: Achieving Success in the Food Service Industry
Success in the restaurant business can be elusive. With the variety and quantity
of restaurants available, it is increasingly difficult to attract new clientele and to
impress regular customers. The same challenge applies to retaining employees.
Keeping workers happy and productive can prove to be tricky.
Simply Clean and Safe
As more and more Canadians are dining out, food safety control is increasingly becoming
a concern for both consumers and the food industry. Though Canada’s food supply is one
of the safest in the world, foodborne illnesses are nevertheless fairly common. Health
Canada tracks outbreaks and publishes the statistics in its annual report “Foodborne and
Waterborne Disease in Canada”. It is estimated that for every case of foodborne disease
reported, 350 cases go unreported. The report states that there are 2.2 million cases of
people made sick by contaminated food in Canada, with up to one billion dollars being
spent on medical support, lost income and associated expenses. Considering these
significant costs, food safety is worthy of everyone’s attention, especially restaurant
WALK THIS WAY TO “GREEN” FLOOR CARE
Over the past decade, the concept of “Going Green” has taken the industry by
storm, transforming views and attitudes about cleaning. For an industry many
perceived as being stuck in the past and slow to adapt to change, it has
experienced an invigorating makeover. Going Green has been arguably the
number one trend in the cleaning industry – and it shows no signs of slowing
down. As more people are becoming aware of the hazardous chemicals used in
conventional cleaning and their impact on health and the environment, the
demand for Green Floor Care is growing stronger than ever.
DEALING WITH CLEANING AND HAND SANITIZING ISSUES IN THE H1N1 ERA
As if foodservice operators did not already have enough challenges on their
hands in this “germaphobic” world we live in, H1N1 and the green movement has
quickly forced operators to step up their approach to cleaning and hand sanitizing.
Below are some helpful hints and tools to help you compete more effectively in
today’s marketplace and to successfully grow your business.
Making Public Washrooms Personal
While many people feel that public washrooms are germ-ridden, few
realize the true risks and “hot spots”. For instance, hot water taps are
more of a danger zone for fecal bacteria than toilet seats and, flushing the
toilet causes bacteria to propel around the washroom.
Though it is difficult to link catching a disease to a visit to the bathroom,
scientists have found infectious agents for diseases such as Hepatitis A,
Meningitis, Bacterial Dysentery, the Norwalk Virus and various forms of
diarrhea in public washrooms.
Regular cleaning and upkeep of washrooms requires time and resources,
but the extra effort is worth it.
Learning to Think Green: Healthy Cleaning in Educational Institutions
School rankings, along with your programs, curriculum, and
reputation, play a crucial role in attracting new students to your
educational institution. How does your institution rank? What
proactive steps can you take to improve your institution’s ranking?
The cleanliness of an educational institution and its maintenance
program are not likely factors that you would consider as affecting
its reputation. However, studies are showing that cleaning is not
merely a necessary expense: ‘Green’ cleaning plays a role that
can contribute to an educational institution’s success.
GREEN CLEANING FOR HEALTH AND WELLNESS
Let’s face it, nobody wants to be sick. It is an inconvenience to you, your family and your co-workers, as well as to your employer. Yet, according to the Conference Board of Canada, Canadian absenteeism rates are high – and rising. Absenteeism has increased by 14% since 1992. It costs employers $603 a day for each day that an employee is not at work. In Canada alone, absenteeism costs the country an alarming $10 billion a year and it is one of the major issues confronting employers. Many of the ailments which cause absenteeism (such as the common cold, the flu, gastroenteritis) are preventable through proper hand washing and the implementation of an effective cleaning program in the workplace.
GREEN CLEANING:The green cleaning movement in the food service industry
It is only a matter of time before the green cleaning movement hits
the food service industry. There are a couple of interesting trends that
will see operators of foodservice facilities take a proactive role in
implementing sustainable cleaning solutions.
Health and Wellness in Senior Living Facilities
According to a recent census, seniors now make up the fastest growing age group in the country. With a 27 percent increase since 2001, there are currently
5 million people aged 65 and over in Canada, marking a trend that will continue to rise. Statistics Canada projects the number of seniors will double over the next
25 years to more than 10 million by 2036 , outnumbering children for the first
time in history.
BUILDING a healthier environment
Indoor Air Quality (IAQ) has undoubtedly become an important occupational health and safety issue. Recent studies have shown that the air inside homes and commercial buildings can be 2 to 10 times more polluted than outside air1. As a building owner, operator, or a property manager, it is important to assess the Indoor Air Quality in your building(s) and to examine ways in which it can be improved. Everyone, including building occupants and visitors, is encouraged to play a role in improving Indoor Air Quality in his surrounding environment.
TO SANITIZE OR TO DISINFECT: THAT IS THE QUESTION
With rising concerns over the spread of infectious diseases, viruses and germs, disinfectants and sanitizers are now more popular than ever. With so many options at your disposal and so many uses for these products, what is the best way to use these disinfectants and sanitizers?
The Importance of Cleanliness
Effective cleaning is our first line of defense against viruses and infectious diseases. Most building owners and facility managers view cleaning as a cost rather than an investment. As cleaning solution providers, we need to explain to executives, especially those “who hold the purse strings,” that maintaining a clean environment can pay for itself many times over, and often in surprising ways.
Globally Harmonized System of Classification under WHMIS 2.0
The Globally Harmonized System of Classification and Labelling of Chemicals (GHS) is a system that defines and classifies the hazards of chemical products, and communicates health and safety information on labels and material safety data sheets (referred to as Safety Data Sheets in GHS) so that information on physical hazards and toxicity is available to help protect the human health and the environment during the handling, transport and use of these chemicals. GHS provides the basis for worldwide-standardized regulations on chemicals at the national and regional level. In Canada, the transition to GHS will be done in phases.
Find out what you need to know to be GHS Ready.
Building a Healthier School Environment for Children
Canadian children spend a significant amount of time in schools. Students spend approximately 1600 hours per year in primary and secondary schools. With kids in school for an average of 18 years, one can only imagine the time spent inside a school environment during their formative years. We need to ensure that all schools are free of indoor environmental pollutants and irritants that could affect the health and productivity of students and staff. A school’s environment possesses great potential to impact the health and futures of the individuals within them, and the strength and productivity of society itself. Therefore, it is critical that schools provide a healthy environment for learning and growing.
Greenguard Gold: The certification with an added advantage
The GREENGUARD GOLD Certification provides facility managers, decision makers and other purchasers’ confidence that a product will have reduced impact on indoor air quality exposure levels. Knowing and demonstrating that your products contribute to a healthier, safer indoor environment by having low VOCs and other harmful chemical emissions, you can anticipate the needs of the consumer and differentiate in the marketplace.