Hygiene and cleaning guidelines

There are seven main groups of chemical disinfectants, the first four being the most suitable for disinfecting hairdressing equipment:

• Phenolic’s such as Lysol or Sudol - these are very effective against bacteria but some are unpleasant to handle or are strong smelling.
• Hypochlorites such as bleach - these are effective against bacteria but may be corrosive to metal.
• Iodophors which contain iodine - these are effective against bacteria and some even contain detergents.
• Alcohol such as methylated spirits - these are effective against bacteria and are generally fast acting.
• Quaternary ammonium compounds such as Savlon - these are generally less effective disinfectants but better as detergents.
• Diguanides such as Dettol - these have a limited anti-microbial activity and are not suitable to disinfect equipment.
• Pine fluids such as Pine ‘o’ Clean - these have very little disinfectant activity.

• Soiled towels, protective coverings and other linen must be placed into covered containers immediately after use - the container must be cleaned and disinfected at least once a day.
• Where practical, these items should be soaked in bleach prior to being washed.
• Laundering of such materials must not be carried out in the service area.

The aim of hand washing is to prevent the spread of bacteria and other harmful micro-organisms from one person to another. It is also necessary to protect hairdressers from contracting infections from customers and from substances which may cause allergies or other skin conditions.

• All hand-wash basins must be supplied with hot and cold running water, soap, a nail brush and single service towels or other hand drying devices.
• Frequent and thorough use of ordinary hand soaps with warm water is sufficient.
• Hands must be dried using a clean, single-use towel or other suitable hand drying device. Note: Cloth towels are not recommended for drying because of the risk of cross contamination, i.e. bacteria from a soiled towel could re-contaminate cleaned hands.

Serving refreshments is permitted provided it does not take place in the service area where hair is being cut.

Tips for serving refreshments:

• Every utensil (including cups, mugs, spoons, etc) used in the service of refreshments must be cleaned and rendered hygienic, unless single-service utensils are used.
• Ideally, utensils should be washed in a dishwasher. If this is not possible, dishes must be washed in hot, soapy water, then rinsed and soaked for 30 seconds in boiling water to ensure they are thoroughly sterilised.
• Keep food products such as tea, sugar, etc., in containers with secure fitting lids to protect them from accidental contamination.
• Milk should be refrigerated at 7°C or below.
• The use of single-service disposable utensils is highly recommended.

• Every shop must be provided with an adequate number of vermin-proof refuse containers.
• Refuse should be placed in easily cleaned containers with secure fitting lids to seal in odours and keep out vermin.
• All refuse must be discarded appropriately - at least daily - and the containers cleaned.