Custodial Sanitizing Procedures

Deep Cleaning: (To help slow the spread of Covid 19)

Wipe down ALL hard surface areas using a rag with spic and span disinfectant in a spray bottle from the dispenser located in the janitor’s closet. This includes:

  • Tables/Chairs (including the library)

  • Plexiglas dividers

  • Light switches

  • Desk-- classrooms, offices, nurses office

  • All Doors and doorknobs (classroom, restroom, entrance, closets, etc.

  • Computer mouse and keypad

  • File cabinets, staplers, phones 

  • Restroom fixtures, Faucets, sinks, flush valves, toilets, stall walls, etc.

  • Lounge tables, chairs, refrigerator, coffee pots, copy machines, microwave, sink, faucet, cabinet knobs/handles, countertops

ANY AND ALL HARD SURFACES THAT ARE FREQUENTLY AND COMMONLY TOUCHED MUST BE DISINFECTED.  All things listed above should be done regularly and set up in each custodian’s schedule. These schedules should be set up with teachers planning periods, lunch breaks, holidays, and after school hours.

Fogging: Fogging should be done with the approved fogger provided by the maintenance department after the teacher has left their room for the day. ALL fogging is done daily.

  • Fog all classrooms, offices, restrooms, and lounges.

  • Fogging should take about 20 to 30 seconds per classroom.

  • Teachers should remove or cover paper and other items that may get wet and damaged.

  • Chairs MUST be pulled out from under tables and desks so the disinfectant mist can reach them. 

  • Each computer keyboard and mouse should be hand cleaned with a rag that has been sprayed with spic and span disinfectant before fogging the area.

  • Fogging should start at the rear of the classroom, office, lounge, or restroom and be fogged back toward the door in a sweeping motion to cover all hard surface areas with a fine mist of disinfectant.

  • Once an area has been fogged, it should not be reentered until the next school day. The disinfectant being used is not harmful but should be allowed to set and dry to kill all bacteria.

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