2.2 Describe how and when cleaning agents are used

This guide will help you answer 2.2 Describe how and when cleaning agents are used.

Cleaning agents are products used to remove dirt, stains, and germs from surfaces, equipment, and environments in health and social care. Using the right agent in the right way lowers the risk of infection and keeps everyone safe. Each cleaning agent has a specific purpose, method of use, and timing. Staff must always follow national guidance, local policies, and product instructions.

Types of Cleaning Agents

The most common cleaning agents include:

• Detergents: These are soaps or cleaning products that remove visible dirt and debris. They do not kill germs but do remove them physically.
• Disinfectants: These are chemical solutions that destroy most germs. They are used after cleaning with detergents when extra protection is needed.
• Sanitisers: These products both clean and kill some germs. They are often used on hands and food preparation areas.
• Abrasive agents: These have a gritty texture and help scrub stubborn stains, but are used less in care settings due to the risk of damaging surfaces.
• Solvents: Used for cleaning up grease or sticky substances, always chosen with care to avoid harm to users or damage to equipment.

How Cleaning Agents Are Used

Correct Preparation

• Read the manufacturer’s instructions before use.
• Dilute concentrates with the right amount of water if required. Using the wrong concentration can make cleaning less effective or leave harmful residues.
• Check expiry dates and labels.
• Prepare personal protective equipment (PPE) like gloves and aprons before starting.

Selection of the Right Agent

• Detergents are used first on surfaces to remove dirt, dust, and visible marks.
• Disinfectants are applied only to surfaces that have already been cleaned using detergents. They are used on touchpoints (like door handles) and in areas where germs are more likely to build up.
• Sanitisers can be used for quick cleaning and germ control, especially on food contact surfaces and hands.

Sequence of Cleaning

• Remove obvious debris and rubbish first.
• Apply detergent to the surface with a cloth, mop, or sponge.
• Rinse with clean water unless instructed otherwise.
• Dry the area with a separate clean cloth or allow it to air dry.
• Apply disinfectant if extra protection is needed.
• Leave disinfectant on the surface for the recommended contact time before wiping off, or let air dry if specified.

Colour Coding and Equipment

Match cleaning agents with the right colour-coded cloths and mops to avoid cross-contamination, as set out in the national policy.

Use of PPE

Always wear the recommended PPE to protect yourself from splashes and irritants when using cleaning agents, especially disinfectants and solvents.

Safe Storage and Disposal

• Store cleaning agents in clearly labelled, secure cupboards out of reach of service users, especially children and vulnerable adults.
• Dispose of leftover solutions and empty containers safely, according to workplace instructions and legal regulations.

When Cleaning Agents Are Used

Daily and Routine Cleaning

• Detergents are used for everyday cleaning of general areas, such as floors, bathrooms, kitchens, tables, and handrails.
• High-touch areas are cleaned more frequently during the day, especially during outbreaks.

After Spills and Contamination

• Bodily fluid spills (vomit, blood, urine, faeces) are cleaned immediately using a detergent followed by a disinfectant with proven action against the type of contamination—such as a chlorine-releasing disinfectant for blood spills.

Between Users

• Shared equipment, like hoists and commodes, is cleaned with detergent and then disinfected between users.
• In clinical areas, beds, mattresses, and surrounding surfaces are routinely wiped down with detergent and, where needed, with disinfectant between occupants.

Before and After Food Preparation

• Food contact surfaces are cleaned with a sanitiser or detergent before and after each use.
• Any boards, utensils, and counters in kitchens must be cleaned and sanitised frequently to prevent cross-contamination.

During Outbreaks and High-Risk Periods

• Cleaning frequency and the use of disinfectants go up during infection outbreaks, such as flu or norovirus.
• Extra attention is paid to door handles, taps, light switches, banisters, and communal spaces.

Deep Cleaning

• Scheduled deep cleaning (often weekly or monthly) uses detergents and stronger disinfectants to reach areas that are not part of daily routines, such as behind furniture or under equipment.

Safe and Effective Use

• Always use cleaning agents in well-ventilated areas to protect lungs from fumes.
• Never mix different cleaning agents—some combinations, such as bleach and ammonia, can produce toxic gases.
• Follow contact and drying times, as rushing can leave germs alive or surfaces sticky and uncomfortable.
• Report any accidental exposure, spillage, or misuse as set out in the workplace procedure.

Final Thoughts

Cleaning agents play a vital role in health and social care settings. Detergents remove dirt and prepare surfaces, while disinfectants reduce germs to safer levels. Sanitisers provide a quick cleaning option where both cleansing and limited germ control are needed.

Using the right agent in the correct way, at the proper time, maintains hygiene, supports infection control, and keeps everyone protected. Staff following training, colour coding, and safety rules are key to making the most of these products in daily practice.