Today, a large number of hospitals are looking at outsourcing their housekeeping requirements – fully or partially. But, more clarity is needed as to which are the areas that need to be outsourced and how the outsourced services can be managed to meet the required cleanliness & hygiene standards. A panel consisting of six experts both from the healthcare end and the cleaning industry discussed this pertinent issue across a round table during the Clean India Pulire 2011. Excerpts:
Till swine flu panic gripped the world, washing hands was considered to be the best way to maintain personal hygiene and protect oneself from diseases. But as fear of the disease started spreading, the importance of hand sanitizers came to the fore. Clean India Journal explains why hand-sanitizers play a vital role in a Smart Washroom.
When looking through the lens of sustainability within the food service environment, there are myriad interrelated issues, ranging from local purchasing, to waste management, to energy conservation, to green building design. In order to sufficiently address any of these issues, food service managers and facility managers must take into account potential changes to operational processes, education and marketing needs, and processes for measuring costs and benefits. The guide on Sustainable Practices in the Food Service Environment designed by IFMA focuses primarily on inputs, operations and outputs. Areas addressed include responsible procurement, green buildings, energy conservation and waste stream management.