Why use Clean 360 Certified – Sanitized?
Clean 360 follows the guidelines set forth by the CDC to monitor and track the health of facilities. As part of a Level II environmental monitoring program, the Centers for Disease Control and Prevention (CDC) recommends monitoring cleaning thoroughness with an objective measurement tool, such as an ATP Cleaning Verification System used by Clean 360.
How do you know your facility is sanitized? If your answer is “because they said so”, that’s just not going to work anymore. Now more than ever, the health of your facility is of the upmost importance. Clean 360 gives you a solution that meets the new standard.
OK, What Does All This Mean?
Simply put, the Clean 360 Testing System deploys that most aggressive testing and monitoring strategies available on the market today. We will identify the CDC defined “high touch” areas of your facility, and customize a comprehensive, effective testing plan with the highest Confidence Level (99%) and modeling based on your location.
What is Certified – Sanitized by Clean 360?
We Take the Health of your Facility to the Next Level with Baseline Monitoring.
Baseline monitoring is the initial testing regiment that should be conducted to accurately assess the current level of cleanliness and compliance to current cleaning processes. Results from initial testing will become the baseline to gage improvement or deterioration of cleaning. To accomplish this monitoring, Clean 360 has partnered with some of the leading U.S. companies in testing and sampling. Putting together an industry first model, the Clean 360 testing system allows us to accurately secure the correct number of sample tests in any given facility, and accurately model the level of cleanliness with a 99% Confidence Level.
What is a Passing Score to get Certified-Sanitized?
According to standards set by USA testing labs like 3M and Hygiena, the ATP test results for passing scores will vary by industry. For example, CDC guidelines call for ATP test results of 20RTL or under for a hospital operating room, where the standard passing score for daycares and restaurants is 100-200RTL. Therefore, for most applications, to become Certified-Sanitized a location should have all test scores below 100RTL, with no final test scores over 200RTL.
What is ATP Testing?
Adenosine Triphosphate, or ATP, is the energy molecule found in all living things, making it a perfect indicator when trying to determine if a surface is clean or not. Food and beverage companies use ATP systems to rapidly verify surfaces have been cleaned thoroughly so that food is not contaminated by old food residues, and to ensure that biofilms are not developing on the surface that could affect quality. With an ATP sanitation monitoring system, ATP is brought into contact with a unique, liquid stable reagent in the test device. Light is then emitted in direct proportion to the amount of ATP present in the sample, providing information on the level of contamination in seconds.
For how long is my location considered Certified – Sanitized?
Certification is good for 30 Days. The Clean 360 system is designed for long lasting (months, not days) disinfection and protection. However, it does not replace your normal cleaning regiment. Therefore, consistent testing is the key to tracking the health of your facility, identifying hot spots, and educating your staff on areas where there are deficiencies in cleanliness and hygiene. For these reasons, Clean 360 certification tests need to be conducted every 30 days to remain Certified-Sanitized.
How long does Clean 360 disinfectant last?
The Clean 360 system is designed to bond and maintain its disinfectant capabilities in certain areas for up to 6 months. However, every location is different with unique challenges and variables, so there is no one-size-fits-all approach to the longevity of a treatment. For example, two restaurants using the Clean 360 system are treated, tested, and certified on the same day. Over the following three weeks, restaurant #1 receives 400 customers, all who are actively infected with "strep throat", and all are “dine in” customers. They are coughing and sneezing, with an average length of stay at 30 minutes in the restaurant. Meanwhile, during that same period of time, restaurant #2 receives 400 customers. All are actively healthy with no symptoms of any illnesses, and all are “carry out” customers, with an average length of stay at 7 minutes. Which restaurant has a bigger battle? Obviously, restaurant #1 is a greater hot spot, but the battle is invisible. The bigger question is, without testing and certification, how would you know?
What if an area of my facility fails?
One of the benefits of consistent testing, is identifying unique “hot spots” that might requires more attention when sanitizing. Should a test result come back as a “fail”, Clean 360 technicians will re-treat and re-test, to verify cleanliness. Clean 360 will continue to be an advocate for your location and assist in educating your staff on areas that need further attention. Together, we will raise the standards of cleanliness and health of your facility.
Cleaning, Sanitizing, Disinfecting: What’s the Difference?
A lot of restaurants and bars are already used to cleaning their business either themselves or outsourcing to a company. Having your staff clean during or at the end of their shift is the usual protocol. What they are not used to doing is sanitizing, disinfecting and sterilizing. The differences between cleaning, sanitizing, disinfecting and sterilizing can now be life changing.
CLEANING - is removing all of the visible contamination on the surface, including dirt, spills, food particles, dust, etc. by washing, brushing or wiping the area. This process is surface level and does not eliminate germs but can help reduce their numbers. Cleaning is the first step in making your business a safe one for employees and customers. Common cleaning products include:
SANITIZING – Kills bacteria on a surface after it has been cleaned. The sanitizer used must reduce the number of bacteria to the level that is deemed safe by public health standards. To meet CDC requirements, sanitizing agents must kill 99.999% of the test bacteria in under 30 seconds.
Although sanitizing reduces the growth of harmful bacteria, it does not kill all of the viruses on a surface. Sanitizing is meant to be used as a preventative measure and is an extremely important practice in restaurants, schools, corporate offices, and hospitals. Every surface that comes into contact with food should be sanitized regularly, often several times a day.
DISINFECTING - To disinfect means to kill infections including specific viruses and pathogens on a surface using a disinfectant. These cleaning agents must kill 99.999% of infectious bacteria, viruses, and fungi within a 5-10 minute period. It is recommended to disinfect frequently touched surfaces. Bathrooms should always be disinfected due to the pathogens those surfaces can harbor that can lead to the spread of disease. Common disinfectants include:
If you want to kill nearly 100% of bacteria, viruses and fungi and target specific disease-carrying microorganisms like the FLU and CORONAVIRUS you must disinfect.
Is your disinfecting agent safe?
Absolutely! Our state of the art cleaning agents are not only powerful but extremely safe for people, animals and they're even approved for use on surfaces where food is being prepared. Rest assured that our cleaning and disinfecting agents are:
EPA Registered as Hospital-Grade Disinfectant
Non-caustic, safe to use on hard, soft, porous and even electronic surfaces
NSF Certified for food surface applications
OSHA, CDC and EPA Compliant
Child, pet and environmentally friendly