Do cleaning staff need formal training to use supplies?
Yes, all cleaning staff should receive basic training on how to use products safely and effectively. This includes understanding dilution rates, product labels, COSHH regulations and the correct use of PPE. In Birmingham, many businesses provide in-house training or partner with local cleaning suppliers who offer training sessions. While formal qualifications aren’t always required, staff must know how to avoid misuse and protect themselves and others from harm. For higher-risk environments, such as healthcare or food premises, more structured training may be essential. Well-trained staff reduce accidents, improve cleaning standards and use products more efficiently — helping your business stay compliant, safe and professional at all times.
How can I train staff to use concentrated products safely?
Start with clear, step-by-step instructions and ensure staff understand the importance of correct dilution. Provide measuring jugs, wall-mounted dosing systems or colour-coded bottles to make mixing easier and safer. Always store concentrates in their original containers with hazard symbols clearly visible. In Birmingham, many businesses also use safety posters in cleaning cupboards as a visual reminder. Offer hands-on demonstrations during induction and provide refresher training every few months. Make sure your COSHH risk assessments cover each product and are easy to access. With the right tools and guidance, concentrated products can be used safely — saving money and reducing waste without compromising on safety.
What’s the best way to teach staff about COSHH?
Use a combination of formal COSHH training and everyday reminders. Begin with a session that explains what COSHH is, how to read hazard labels, and where to find Safety Data Sheets (SDS). In Birmingham, many suppliers offer free or low-cost COSHH training tailored to cleaning teams. Keep a COSHH folder with product sheets and risk assessments in every cleaning area, and refer to it regularly. Reinforce key messages with signage and toolbox talks. Staff should know which products are hazardous, how to store them, what PPE to wear, and how to respond to spills or exposure. Regular refreshers and practical demonstrations help staff stay confident and compliant.
How do I prevent cross-contamination when cleaning different areas?
Use colour-coded cloths, mop heads, gloves and buckets for different zones — for example, red for toilets, green for kitchens, and blue for public areas. Store equipment separately and make sure staff understand the system. In Birmingham, most schools, offices and clinics follow this method as standard practice. Avoid using the same cloth for multiple tasks and always change cleaning water regularly. Disinfect reusable tools after use, and allow them to dry thoroughly to prevent bacterial growth. Include clear instructions in your cleaning checklist and display colour-code charts near supply cupboards. Consistency, training and clear labelling are key to maintaining safe and hygienic routines.
Should I provide written instructions for using products?
Yes — written instructions help reduce misuse, especially when staff change or cover each other’s shifts. Provide simple, step-by-step guides for each product, including where and how it should be used, dilution ratios (if relevant), required PPE and safety tips. In Birmingham, many cleaning suppliers provide ready-made instruction sheets or wall charts tailored to your product range. Keep laminated copies in storage areas or on janitorial trolleys. Make sure instructions are in plain English and use visuals if staff speak multiple languages. Written guides support your training programme and ensure consistency in daily cleaning routines — improving safety, results and confidence among your team.
How often should cleaning staff receive refresher training?
Refresher training is recommended at least once a year, or more frequently if products or procedures change. In Birmingham, many businesses tie refreshers into annual reviews or health and safety audits. You should also provide updates after an incident or near-miss. Short toolbox talks every few months can keep key topics front of mind — such as COSHH, PPE, or correct use of new equipment. Regular training helps prevent bad habits creeping in, reinforces safety awareness and improves staff confidence. Even experienced cleaners benefit from occasional refreshers. Keeping records of training sessions ensures you’re covered legally and shows a commitment to high standards.
What’s the difference between cleaning, sanitising and disinfecting?
Cleaning removes dirt, dust and visible grime using soap or detergent and water. Sanitising reduces bacteria to safe levels but may not kill viruses. Disinfecting kills bacteria, viruses and fungi — but only if used correctly with the right contact time. In Birmingham’s workplaces, all three are often needed depending on the environment. For example, kitchen worktops should be cleaned then sanitised, while washroom touchpoints should be cleaned then disinfected. Using the wrong method can leave harmful microbes behind. Staff must be trained to understand this difference, select the right product, and apply it correctly. Clear labelling and step-by-step instructions help reduce confusion.
How do I check that staff are following cleaning procedures correctly?
Observe staff regularly during their shifts and provide feedback where needed. Use a cleaning checklist that must be signed off daily or weekly, depending on your environment. In Birmingham, many businesses also carry out random spot checks or supervisor walkarounds to assess standards. Look for signs of rushed work, incorrect product use, or missed areas. Ask staff to explain how they use certain products or set up equipment — this can reveal training gaps. Encourage a culture where staff feel comfortable asking questions or reporting issues. Regular monitoring helps maintain consistency, improves quality and keeps everyone accountable for workplace hygiene.
What should I include in a cleaning checklist?
A good checklist should include:
Areas to be cleaned (e.g. desks, toilets, kitchen)
Products and equipment to use
Frequency (daily, weekly, monthly)
Responsible staff member
Sign-off section for accountability
You can also include specific instructions, like “disinfect door handles” or “use red mop in toilets only.” In Birmingham, many offices and schools tailor checklists to each area of the building. Digital checklists can make tracking easier, but printed versions work just as well. The key is clarity — your checklist should guide staff step by step and help managers ensure nothing is missed. A well-structured checklist boosts hygiene standards and creates a reliable cleaning routine.
