Infection Control Protocols
Our comprehensive infection prevention methodology — designed to break the chain of infection at every link, prevent cross-contamination and protect vulnerable patients, staff and visitors in healthcare environments.
Breaking the Chain of Infection
Our cleaning programmes target each link in the chain of infection to prevent pathogen transmission.
Infectious Agent
Bacteria, viruses, fungi or parasites that cause disease — e.g. C. difficile, Norovirus, MRSA, influenza.
Reservoir
Where the pathogen lives and multiplies — people, equipment, surfaces, water, food or waste.
Portal of Exit
How the pathogen leaves the reservoir — respiratory secretions, blood, bodily fluids, skin scales.
Mode of Transmission
How it spreads — contact, droplet, airborne, vector or contaminated surfaces (fomites).
Portal of Entry
How it enters the new host — mucous membranes, respiratory tract, broken skin, digestive system.
Susceptible Host
A person vulnerable to infection — elderly, immunocompromised, surgical patients, pregnant women.
Colour-Coded Equipment System
Strict colour-coded cleaning equipment prevents pathogens travelling between zones, in accordance with National Patient Safety Agency guidance.
| Zone | Colour | Areas | Purpose |
|---|---|---|---|
| Red | Red zone | Toilets, urinals, washroom floors, bathroom fixtures | Prevents transmission of high-risk bathroom pathogens to other areas |
| Blue | Blue zone | General areas, offices, corridors, reception, meeting rooms | General low-risk surfaces with no clinical contamination risk |
| Green | Green zone | Kitchens, food preparation areas, serveries, dining rooms | Prevents cross-contamination between food areas and washrooms/clinical zones |
| Yellow | Yellow zone | Clinical areas, treatment rooms, isolation rooms, decontamination | Dedicated equipment for clinical contamination risk areas |
| White | White zone | Isolation rooms with specific pathogen precautions | Dedicated equipment for barrier nursing and infectious disease isolation |
Critical Rule: Equipment must never cross between colour zones. Red zone cloths, mops and buckets are never used in food preparation, clinical or general areas. All colour-coded equipment is replaced, laundered or disinfected after every use.
Need Specialist Infection Control Cleaning?
Book a free infection control assessment. We'll review your protocols, identify risks and recommend a compliant cleaning programme.