February 12, 2026   |  Sanitation

Please read the in-service topic & complete the quiz questions below:

Maintaining sanitary practices in your duties while caring for clients is expected of you and will determine whether you will receive assignments for new clients. This in-service will review practices you should be using in your care of clients. The spread of germs can cause illness in your clients. Poor food handling can lead to food poisoning, causing hospitalization and even death in severe cases. Your clients are at a significant risk of contracting infections, and it is your job to prevent them from contracting diseases from unsanitary practices and poor home conditions.

Food Handling
- Do not buy foods that are near or past their expiration date
- Do not buy dented or swollen cans
- Place meat in plastic bags and pack separately from fresh foods
- Do not buy meat or fish that has a funny color or odor
- Do not buy perishable foods in outdoor markets unless they have been refrigerated properly
- Do not leave meat, dairy, or other perishable foods in the car; take them right home and put them away promptly
- Do not refreeze food that has defrosted

Food Handling Tips:
- Thaw frozen meat in the refrigerator, not on the counter
- Use the defrost setting on the microwave if you need to defrost quickly
- Be sure the refrigerator temperature is 40 degrees or lower
- Put meat on a plate to defrost so that it does not drip onto other foods
- Do use cutting boards, utensils, or knives on fresh produce or other foods after it has been in contact with raw meat
- Wash boards thoroughly with soap and water after cutting raw meats or fish
- Wash your hands before handling food
- Wash your hands after handling raw meat, fish, or eggs
- Cook meats to a safe temperature (beef 160 degrees and chicken 165 degrees)
- Do not leave foods out more than 2 hours, 1 hour on a hot day- if foods are out longer than this, discard them
- Clean kitchen counters and food preparation areas after use
- Bleach solution of ½ cup bleach to 1 gallon of water is a good germ fighter
- Do not touch the inside of drinking glasses or the tops of plates that you will be serving the client
- Do not touch the eating surfaces of forks and spoons that the client will use to eat
- Wash dishes in the dishwasher or with warm, soapy water
- Only use dishwasher detergent made for the dishwasher. Never use regular dish soap
- Check foods like flour for bugs before using
- Report insects, etc, in the kitchen area
- Check the refrigerator for expired foods and throw them out
- Always check products you are about to serve for expiration dates
- Wrap foods tightly before placing them in the refrigerator, especially leftovers
- Throw out leftovers after 72 hours
- Do not serve leftovers that have a funny odor or appearance
- Dry foods such as cookies, crackers, and cereals should be sealed between uses.
- Check breads for mold before serving.
- Throw out moldy breads - mold may be white or green and is easily noticeable in bread products.

Microwave Safety
When microwaving foods, not all plastics are equal. Microwave dinners that come in containers with clear instructions for microwave use are generally safe to use in the microwave. Many others are not safe and can break down in the microwave, causing toxins to leach into foods. Plastics must be free of PVC to be safe.

Safe to Use In Microwave
- Heat-proof glass like Pyrex
- Glass ceramics like Corning Ware
- Oven cooking bags
- Straw and wood bread baskets lined with paper towels
- UNPRINTED paper plates, towels, and napkins (ink from prints will leach into food)
- Wax paper or parchment paper
- Heavy plastic wrap, as long as it does not touch the food
- Glass, porcelain, and china dishes without metallic trim

Not Safe For The Microwave
- Margarine, yogurt, or whipped topping containers
- Recycled paper products
- Anything metal
- Take out containers with metal handles
- Metal twist ties
- Aluminum foils
- Any container that warps during heating
- Styrofoam containers or plates

Burn Prevention
- Ventplastic covers in the microwave to prevent steam burns
- Use caution when heating water; it can become superheated and explode from the container
- Use caution when heating foods with high sugar or fat contents, as they heat very quickly
- Never warm baby’s bottles in the microwave; they heat unevenly and can make pockets of scalding liquid that can burn the baby’s mouth and throat
- Use caution when opening microwave packets. Allow the steam to dissipate before opening

Kitchen Cleanliness
- Use an antibacterial cleaner or dilute bleach solution to clean up the kitchen
- Wash your hands frequently while working in the kitchen
- After meal prep, the counter, stove, and inside of the microwave should be cleaned
- Always clean cutting boards after use, and if you are not sure before use, never use the same cutting board after using it to prepare meats until it is cleaned and sanitized
- Dishcloths should be changed and washed daily. Never use a kitchen dishcloth to clean ANYTHING else; it remains in the kitchen
- Dish towels should be changed and washed daily
- Sponges should be washed in the dishwasher and changed frequently. Do not use them if they look dirty or smell funny
- Wipe down refrigerator shelves frequently
- Throw out expired foods and leftovers that are 72 hours old
- Dishes should be washed in warm, soapy water and rinsed. If there is a dishwasher, then rinse dishes and use the dishwasher
- Use a dishcloth or sponge to clean dishes. Do not put your hand inside the glasses
- Be sure ice trays are clean and refilled often
- The kitchen should be swept daily
- Kitchen floors need to be damp-mopped weekly
- Dirty water from cleaning and mopping should be discarded in the toilet, not down sinks or tubs.
- Do not allow dirty dishes to pile up in the sink

Cleaning Bedrooms
- Dust furniture (use a clean cloth not used in the kitchen)
- Vacuum (empty and change vacuum bags that are ¾ full)
- Pick up dirty laundry and launder
- Hang up clean clothing
- Be sure there is no clutter that the client can trip over, especially at night
- Change linens as needed (at least weekly) (more frequently for incontinent clients or those who request it)
- Do not shake linens, wrap them up, and wash them in the laundry
- Be sure the appropriate linens are on the bed for the season and temperature. Clients may need an extra blanket in cold weather.

Cleaning Bathrooms
- Use a cloth or sponge that is only used for the bathroom
- Disposable cloths or paper towels are preferred for the bathroom
- hang up towels and washcloths
- Clean the mirrors first, then the sink and tub, nd finally the toilet
- Do use sponges or cloths on sinks or tubs after cleaning the toilet
- Throw out empty shampoo bottles, etc
- Be sure the client's toothbrush is clean and in good shape, or change it
- Keep the toothbrush in a toothbrush holder or a covered container. Do not leave it lying on the sink
- Be sure denture cups are cleaned and sanitized between uses
- Use gloves when handling toothbrushes and dentures, as well as denture cups
- Clean the toilet, last wiping down the outside of the toilet and under the seat
- Be sure the seat is secure and not loose or broken
- Sweep and damp mop the floor
- Flush dirty cleaning water down the toilet
- Wash the commode bucket in the bathroom. All commode contents and cleaning water are flushed down the toilet, NEVER in the sink or tub
- Bedpans, contents, and cleaning water are also flushed down the toilet, NEVER the sink
- Commode buckets are NEVER used for any purpose except in the commode
- Urinals are emptied and washed, flushing urine and water down the toilet, NEVER the sink
- Containers used to emptyFoleyy catheters are always emptied down the toilet, rinsed with water and soap, and then emptied down the toilet, NEVER the sink- these containers are NEVER used for any other purpose

Cleaning the Living Area
- Dust furniture surfaces and vacuum the floor frequently
- Pick up items and return them to their proper place
- Be sure that throw rugs are not a fall hazard for clients
- Keep walking paths free of items that could trip the client
- Use waterproof pads on furniture if the client is incontinent
- Report urine stains on upholstered furniture

Hygiene tips for providing client personal care:
- Toothbrushes and denture cups should be kept in a clean, dry area
- Wash your hands before and after oral care, and wear gloves
- Oral care should be provided at a minimum of 2 times a day
- Toothbrushes should be changed frequently and always after a cold or flu-type illness
- If the client can not go to the sink, a separate basin should be used for rinsing the mouth, and the basin should be washed with soap and water after use
- Assist clients in the bathroom as needed
- Be sure to help the client wash their hands after using the bathroom
- Wash your hands and wear gloves when helping a client in the bathroom
- Wash your hands and wear gloves while bathing clients
- When bathing the client, use clean washcloths and start at the face, washing the eye area first. Start with the eye farthest from you.
- Wash limbs from closest to the body to the farthest away
- Change water when it is dirty or if it is cold
- Always change water and wash cloths after washing the perineal area
- Always wash the cloths after providing perineal care, don’t reuse.
- Wash the female perineal areas from front to back to avoid contamination of the urethra or vagina from fecal matter
- When bathing uncircumcised males, retract the foreskin and wash in a circular motion away from the urethral opening
- Clean the bathroom and basin after bathing
- Dirty water from wash basins should be flushed down the toilet

Handling Equipment
Clients may have several types of equipment that will require cleaning. If you are unsure of how to clean any equipment, call the office for assistance. Remember to wash your hands before and after cleaning, and wear gloves when cleaning equipment.

Wheelchairs, Walkers, Canes, Hoyer Lifts, & Crutches
It should be wiped down with soap and water. Be sure to dry the items before the client uses them, and be sure you do not create a puddle under the items that could cause a fall hazard for the client.

Hospital Beds
Keep the frame free of dust, wipe the side rails down with a damp cloth and soap if needed- wash mattresses with soap and water during linen changes if the client is incontinent- keep linens clean and dry, change as needed, use caution when using water near the electric controls, and always unplug the bed if you are washing down the controls.

Oxygen Tanks
Wipe down with a damp cloth

Oxygen Concentrators
UNPLUG the machine before wiping it down with a damp cloth to remove dust or dirt. Clean filters on the side or back of the machine daily with soap and water, wring out and return to the machine (some newer machines have internal filters that you will not need to clean) BE SURE TO KEEP THESE FILTERS CLEAN DIRTY FILTERS CAN CAUSE THE MACHONE TO OVERHEAT AND CREATE A FIRE HAZARD AND DIRTY FILTERS WILL LIMIT THE AMOUNT OF OXYGEN THAT THE CLIENT RECIEVES AND CAN CAUSE REPIRATORY DISTRESS

Humidifier bottles are most typically used on concentrators, but can also be used on tanks and other respiratory equipment. Rinse out bottles when refilling, and look for built-up minerals in the bottle or a slimy film in the toner. Bottles can be soaked in a 2/3 water and 1/3 white vinegar solution to sanitize and clean. Keep the water level between the two lines on the bottle; do not underfill or overfill, as this will interrupt the normal flow of oxygen. There should be spare bottles available to change out if needed. Bottles should be changed after a respiratory illness, such as a cold or the flu.

Nebulizers
The nebulizer should be unplugged and wiped down with a damp cloth. The nebulizer cup should be disassembled after use and washed with soapy water, rinsed, and set out on paper towels to dry thoroughly between uses. The cup should be soaked in a 1/3 white vinegar and 2/3 water solution for 20 minutes once a day. There should be a spare cup in the home, and they should be changed out at least monthly and after a respiratory illness.

Bedside Commodes
Rinse the commode bucket between uses and flush the contents down the toilet. The bucket is never used for any other purpose other than toileting the client or emptying the y catheters. Wash the bucket with soap and water daily, as needed, and flush the contents down the toilet. Never pour from a bucket into a sink or a sink.

Shower chairs
It should be rinsed after use and washed thoroughly with soap and water at least once a week, and if soiled.

Glucometers
When handling a glucometer, wash your hands before and after touching the machine and wear gloves. The machines may have traces of blood on them. Do not handle needles used for blood testing; the client must dispose of needles in puncture-proof containers. You should wipe down the machine and case daily with a damp cloth. Avoid placing water or dampness near the opening of the test strip.

Floor Care
Floors should be vacuumed or swept daily, and tile or vinyl floors should be damp-mopped weekly or more frequently if soiled. Dirty water from floor care is disposed of in the toilet, not in the sink or tub. Bathtub ways should be sure that floor surfaces are clean and not slippery or soiled. Mop up spills right away to prevent falls.

Handling Trash
- Do not handle trash if you see needles in the trash
- Do not put hands or feet into trash cans to mash down the trash
- Do not look through the trash with your hands
- carry trash away from your body
- Wear gloves and wash your hands when handling trash