Cleaning Industry Trends

The coronavirus pandemic broadened the public’s awareness about how contaminants spread, raising expectations of what constitutes a clean environment. Implementing advanced cleaning measures may help you successfully reopen your business. We break down the latest cleaning industry trends so you can effectively and efficiently sanitize your restaurant, hotel, or office.

  1. Foggers
  2. Air Purifiers
  3. Air Filters
  4. UVC Lights
  5. Electrostatic Sprayers
  6. Aerosolized Chemical Best Practices

1. Disinfectant Fogger

disinfectant fogger on white background

A disinfectant fogger offers maximum coverage by evenly dispersing cleaning agents as fine water droplets. They are a low-labor tool that kills germs and bacteria. Whether you operate a restaurant, hotel, or hospital, disinfectant foggers save time and create an uncontaminated environment.

How Do Disinfectant Foggers Work?

A disinfectant fogger is a handheld device that sprays disinfecting solutions so you can easily sanitize the air and surfaces of your business. Foggers have compact, lightweight designs and tanks that hold the sanitizing solution of your choice. Most units are cordless and come with charging stations.

Your janitorial staff will typically transport the fogger using a cross-body strap, freeing their hands to aim the unit's nozzle towards surface areas. The fogger will have a lever or button that controls the amount of fog released. Individual fogger models vary depending on the type of sanitizing agent they release.

Types of Foggers

There are different types of foggers that use distinct solutions and compounds to remove pathogens. We explain what you need to know about each type of fogger below.

Chemical Foggers

Chemical foggers release a fine mist of disinfectant solution, saturating the air and all the surfaces in the room. This process takes between 30-60 minutes depending on the space. You must wait another 60 minutes for the disinfectant mist to dissipate before reentering the room.

Chemical Fogger Pros
  • Relatively Fast
  • Offers the widest range of solutions
Chemical Fogger Cons
  • Harmful to breathe
  • Mist lingers longer than other fogging solutions
  • Maintenance and upgrades are often expensive
  • Requires licensing, permits, and various additional documents to operate (i.e. zoning permits...)

Chlorine Dioxide (ClO2) Foggers

A chlorine dioxide fogger (ClO2 fogger) uses sodium chlorite and chlorine gas as its cleaning agent. Because ClO2 is an unstable compound, you will have to generate it on-site by oxidizing sodium chlorite with chlorine. You must turn off your appliances’ pilot lights and disarm fire detectors before using a ClO2 fog. Chlorine dioxide gas breaks down into salts, making it a relatively safe fogging choice for your clientele and employees.

ClO2 Fogger Pros
  • Unlike other fogging solutions, ClO2 residue is harmless
  • ClO2 gas completely and evenly distributes throughout any confined space
  • You won’t need to rinse or wipe surfaces after applying ClO2 vapor
ClO2 Fogger Cons
  • If working with ClO2 for extended periods or in an unventilated area, a respirator is necessary
  • Requires 70%-90% humidity before use
  • Temperatures must be between 77-86 degrees Fahrenheit
  • Activating chlorine dioxide vapor can take minutes or hours depending on the product

Ozone Fogging

Ozone foggers pass air through a source of high energy to create ozone gas. The ozone gas acts as the sanitizing agent. Ozone gas is an unstable compound composed of oxygen molecules that have been converted into disassociated oxygen atoms. No federal government agency has approved ozone foggers for use in occupied spaces.

Exposure to ozone gas can decrease lung function, cause chest pain, and aggravate asthma. To mitigate this, clear the room with fresh air once the fogging is complete. Ozone fogging is not an advisable method for rooms housing corrodible metals.

Ozone Fogger Pros
  • The ozone fogger produces and uses ozone gas for sanitizing, saving you time and money spent restocking sanitizing agents.
  • Comparatively fast (takes between 30-90 minutes)
Ozone Fogger Cons
  • Toxic to breathe
  • Damages rubber electrical wire coatings, fabrics/art with ozone sensitive dyes or pigments, and plants
  • Common allergens and particles are not removed by ozone
  • Ozone concentration must exceed public health standards by 5-10 percent before it can kill viruses, mold, and bacteria

Are Foggers Safe?

The safety associated with using a fogger depends on the solution/substance it diffuses. To safely use a fogger, janitorial staff must wear proper protective equipment. Inhaling a fogging solution can lead to serious side effects. Despite these risks, many are choosing to use foggers, because they effectively destroy airborne pathogens carried by respiratory droplets.

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2. Air Purifiers

blue air purifier opened to show air filter

Air purifiers sanitize the air and remove pollutants, allergens, and airborne diseases. A study by the U.S. Environmental Protection Agency found that indoor air is between two to five times dirtier than outdoor air. Many air purifiers use advanced technology to remove particles as small as 0.1 nm and destroy harmful organic compounds.

How Do Air Purifiers Work?

Air purifiers, sometimes called air scrubbers, are compact units that emit negative ions, ozone, heat, or UV/UVC light to sanitize the air. Air purifiers require little effort to use, simply turn them on and let their air scrubbing cycle run its course. Most air purifier units are lightweight so you can easily transport them from room to room and store them when they aren't in use. You will need an electrical connection to power your air purifier. Its method of air sanitation will determine what particles the air purifier effectively removes, so check the manufactures notes to see what it emits.

Do Air Purifiers Work?

Air purifiers sanitize a high percentage of airborne allergens, diseases, and hazardous materials. Air purifiers with HEPA filters, UV light, or heat sanitizing solutions are the most effective in destroying bacteria and viruses. However, air purifiers won’t remove all harmful elements without other coinciding cleaning and sanitizing measures.

What Are the Benefits of an Air Purifier?

We break down the top benefits of using an air purifier below:

  • Reduce the spread of airborne disease
  • Remove hazardous asbestos particles
  • Relieve asthmatic symptoms
  • Neutralize unpleasant smells
  • Prevent harmful chemicals from circulating

How Many Air Purifiers Do I Need?

How many air purifiers you need depends on the size of your space. Most air purifiers give their capacity rating in square feet. To determine square feet, multiply your room’s length by its width. While you should check the capacity of your individual air purifier, you can use the following to approximate how many air purifiers your space needs:

  • Small Air Purifiers = cover 200 square feet
  • Medium Air Purifiers = cover 200-400 square feet
  • Large Air Purifiers = cover 400-1,500 square feet

How to Find the Best Air Purifiers

Use the Association of Home Appliance Manufacturers’ (AHAM) standards to find the best air purifiers. As the developer of air purifier standards in the U.S., AHAM instituted a system called The Clean Air Delivery Rate (CADR). CADR measures the airflow of filtered air, filtration performance, and noise levels. AHAM determines CADR ratings in certified labs and tests units against invariable industry standards.

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3. Air Filter Replacement

technician serviceman removing air filter out of air conditioner for cleaning

Most buildings have an HVAC system, and HVAC air filters catch the pollutants, bacteria, and viruses threatening to circulate inside indoor spaces. The HVAC fan pulls air through the filter, which removes pollutants and contaminants from the air. Just like you wouldn't attempt to clean a mirror with a muddied rag, you shouldn't expect a dirty air filter to clean the air. Regularly replacing air filters is one of the simplest but often overlooked ways to maintain a clean and sanitary environment.

Because of the cooking fumes, smoke, carbon monoxide, and chemical fumes frequently released, commercial kitchens are vulnerable to indoor air pollution. An air filter helps remove these harmful elements as well as unpleasant odors, dust, and viruses.

How Often to Change Air Filter

How often you need to change your air filter depends on the type of building you operate. Many commercial HVAC systems have maintenance sensors that tell you when to change their filters. While you should always check with your unit’s manufacture, you can use our guidelines to approximate how often you should change the air filter in your building.

  • Commercial Offices – If you operate a low-pollution, low-traffic commercial office building, you need to change your air filter 3-4 times a year.
  • Restaurants – Most restaurants need to change their air filter every 4-6 weeks.
  • Small Stores/Boutiques – Change the filter in your small storefront at least every 12 weeks.
  • Hotel Rooms – An air filter may not be on your housekeeping checklist, but 2 months is the longest you should wait to change a hotel room filter.

What Size Air Filter Do I Need?

If you need to change your air filter but can’t find the manufacturer’s notes on which filter to purchase, check your existing filter for sizes and model numbers to ensure compatibility before purchasing a replacement. You can also measure the filter you already have to determine what size you need. Using the wrong air filter size can burn out your HVAC. Gaps in between the filter and your unit allow dust and debris to enter the system.

Which Air Filters Are Best For Viruses?

To effectively filtrate viruses, an air filter must be able to remove airborne particles as small as 0.1-1 um. While some manufacturers share the specific particle size their filter removes, others will provide their unit’s Clean Air Delivery Rate (CADR), or show that it is a designated High-Efficiency Particulate Air (HEPA) unit. A filter with any of the following designations can effectively remove viruses:

  • An air filter with a high CADR graded for smoke
  • A designated HEPA unit
  • An air filter that filters particles between 0.1-1 um

Air Filter vs Air Purifier

While both air filters and air purifiers help improve indoor air quality and remove harmful pathogens, they accomplish these goals in different ways. Air filters catch and filter out pollutants and contaminants. Air purifiers use negative ions, ozone, heat, or UV-C light to sanitize the air.

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4. UVC Lights

uvc light with blue light bulb

UVC lights, also known as germicidal lamps, use UVC radiation to disinfect air, water, and nonporous surfaces. People have used UVC radiation to reduce the spread of bacteria since the 1930s. We answer the most common questions about UVC lamps below.

What Is UV Light?

Ultraviolet (UV) light is a form of electromagnetic radiation. Its wavelength is shorter than visible light and longer than an X-ray. There are three forms of UV light:

  • UVA Light – Found in sunlight, causes skin tans/burns.
  • UVB Light – Also found in sunlight and causes skin tans/burns. However, it’s used medically to treat psoriasis, and it strengthens bones by activating vitamin D formation.
  • UVC Light – The shortest wavelength of UV light, UVC is absorbed by the ozone layer. It can effectively destroy bacteria. If exposed to it, UVC radiation damages the skin and eyes of humans and animals.

UVC Lights for Disinfecting

When installed properly, UVC light is an effective means of disinfecting surfaces. Since scientists harnessed its power in the 1930s, UVC light has proven to deactivate bacteria and viruses such as tuberculosis and COVID-19.

UVC Disinfection Light

UVC disinfection lights can sterilize non-porous surfaces, air, and water. We break down UVC disinfection applications below:

  • UVC Surface Disinfection — Exposing surfaces to direct UVC radiation is an effective way to kill bacteria and viruses. You can purchase germicidal lamps, luminaires, and disinfection carts. You should only use UVC tools when people are absent.
  • UVC Air Disinfection — Ceiling-mounted UVC lights rely on mechanical or natural ventilation. When contaminated air passes through a UVC unit, the UVC light disinfects the air. Because they shield their light sources and are high above the room’s occupants, UVC air units can operate while people are present.
  • UVC Water Disinfection — UVC radiation is used to disinfect and purify drinking water, swimming pools, wastewater, and ponds.

Does UV Light Kill Coronavirus?

UVC light kills the coronavirus when it hits it directly. However, if the coronavirus is embedded into a porous surface or covered in any way (ex. dust, soil, a shadow), UVC light won’t destroy it.

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5. Electrostatic Sprayers

female employee using an electrostatic sprayer to sanitize restaurant table

Electrostatic sprayers are an emerging technology for applying disinfectants and sanitizers. As operators prepare to reopen after the quarantine shutdowns, they need to increase their cleaning measures without decreasing productivity. Electrostatic sprayers address these concerns by offering fast cleaning and full coverage.

How Do Electrostatic Sprayers Work?

Electrostatic sprayers direct positively charged disinfectants or cleaning solutions towards negatively charged surfaces by adding a positive electrical charge to liquid solutions as they pass through their nozzles. The positive charge evenly disperses and directs the liquid towards negatively charged surfaces. There are also ionization units that preserve a clean environment by continually releasing ionized radicals.

Electrostatic Technology Explained

Electrostatic technology may sound complex, but it’s as simple as the age-old saying “opposites attract.” Electrostatic sprayers manipulate matter in the same way children make balloons stick to walls. When you rub a balloon against clothing, you add an excessive number of negative charges (electrons) to the surface of the balloon. Subsequently, the wall will have a positive charge and the balloon will have a negative charge, allowing them to stick together. Electrostatic sprayers employ this principle to make positively charged disinfectants cling to negatively charged objects.

Electrostatic Sprayer vs Fogger

Electrostatic sprayers and foggers both aerosolize chemicals and suspend them in the air, but their methods are unique. Electrostatic sprayers add a positive electrical charge to a cleaning solution so it invades very nook and cranny of a negatively charged room. In contrast, foggers saturate rooms with cleaning agents they've converted into fine water droplets. The substances electrostatic sprayers and foggers release can be dangerous and linger for extended periods of time. Take extreme caution before integrating either of these methods into your advanced cleaning procedures.

When Was Electrostatic Technology Invented?

While electrostatic sprayers are now becoming a popular commercial cleaning solution, the technology behind them has been around since the 1930s. The auto industry popularized electrostatic spray technology when they realized it helped them access nooks and crannies and quickly paint automobiles. In the 1980s, the agricultural industry used electrostatic technology to cover crops with pesticides. Today, innovators are using it for thorough cleaning.


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6. Aerosolized Chemical Safety

Whether you use a fogger or electrostatic sprayer to apply aerosolized chemicals, you need to follow safety best practices. While you should always check with the manufacturer and adhere to each method’s guidelines, we’ve outlined some basic rules for how to use aerosolized chemicals safely.

  • The only person who should be present is the one applying the aerosolized disinfectant.
  • Professionally train janitorial staff and equip them with PPE before asking them to use aerosolized disinfectants.
  • The treated room should remain vacated until the time indicated by the product label/application device has elapsed.
  • Lingering chemical residue can pose health risks, so make sure you rinse/wipe residue after the required time has passed.
  • If you operate a foodservice business, only use products approved for food contact surfaces in the rooms where you store or prepare food.
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The COVID-19 pandemic forever changed consumers’ cleanliness expectations. Integrating the latest cleaning industry trends and practices into your regimen allows you to meet public health standards and prevents the spread of bacteria and viruses.

Posted in: Cleaning Tips|By Corrinn McCauley
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Clean, sanitized tools should be stored properly to avoid cross-contamination. Utensils must also be allowed to air dry after being sanitized, which requires being stored separately from other items with enough space for airflow all around the item. Why Proper Tool and Utensil Storage Is Important Proper tool and utensil storage is important because if clean utensils come into contact with unclean surfaces, they can pass contaminants onto food. After washing and sanitizing, utensils must also be air dried. Failing to air dry your tools can lead to trapped moisture which encourages the growth of bacteria. Common Tool and Utensil Storage Mistakes Be aware of the following common tool and storage mistakes: Stacking or laying clean cutting boards flat for storage (cutting boards should be stored upright) Storing clean chef knives in a drawer or bin (chef knives should be stored in a knife holder) Storing “in use” utensils in a dipper well without running water (dipper wells should have continuously running water to remove food particles) Drying dishes and utensils with a towel (all dishes, tools, and utensils must be air dried) How To Avoid a Tool and Utensil Storage Violation Create an organized kitchen with a designated home for every tool and utensil to avoid a possible storage violation. Train your dishwashing staff on the importance of air drying and make sure they know the correct location of all tools and utensils. You can also invest in shelving systems with tool organizers to make storage as easy as possible. 4. Poor Personal Hygiene Successful personal hygiene is achieved by performing the appropriate behaviors like handwashing and avoiding the bad behaviors like touching your face while working or coughing over food. Hygiene also encompasses staff uniforms and the use of personal protective equipment (PPE) like gloves, face masks, and hairnets. Why Personal Hygiene Is Important The good personal hygiene of your staff is critical to maintaining food safety in your restaurant and preventing a health code violation. If your staff has already learned bad habits like not washing their hands correctly or failing to change their gloves at the appropriate time, it’s likely they’ll do this in front of an inspector without even realizing it. Not only that, poor hygiene is one of the biggest contributors to the spread of foodborne illness. Common Personal Hygiene Mistakes Health inspectors will be watching your staff closely to observe the following: Not washing hands correctly (employees must use soap, warm water, and wash hands for at least 20 seconds) Washing hands at the wrong sink (handwashing must be performed at a handwashing sink designated by a sign or poster ) Open employee beverages in work areas (employee beverages must be covered by a lid and only placed in designated areas) Wearing rings, bracelets, or watches on duty (food handlers may only wear a plain metal ring) No hairnets (food handlers must wear a cap or hairnet when preparing food) Not following correct face mask requirements (check state and local requirements for face mask guidelines in your area) How To Avoid a Personal Hygiene Violation Help your staff build good habits by creating a hygiene training program. Perform regular follow-ups with your team and always provide clean hats, face masks, and aprons. Give your handwashing sink stations extra attention and make sure they are set up with soap and paper towels at all times. 5. Poor Kitchen Sanitation The overall cleanliness of your kitchen requires that work surfaces and equipment are wiped down and sanitized regularly. This includes all the visible surfaces and the not-so-obvious surfaces that are hidden from view. Why Kitchen Sanitation Is Important Kitchen sanitation is important because you cannot safely prepare foods on surfaces and equipment that are unclean. The buildup of grease on your equipment affects the taste of your foods and also presents a fire hazard. If you allow the unseen surfaces inside, beneath, and behind equipment to collect food debris, it attracts pests to your kitchen. Common Kitchen Sanitation Mistakes Health inspectors know which areas are the most likely to be neglected and will be on the lookout for the following: Mold or slime in the bottom of the ice bin (ice machine bins must be cleaned regularly to prevent mold growth) Unclean soda fountain nozzles (all soda nozzles should be taken apart and cleaned daily to prevent bacteria growth) Food debris and buildup beneath equipment (sweep and clean the areas beneath your equipment daily) Grease buildup on equipment (empty grease traps frequently and use degreaser on equipment) Rusted or corroded shelving units (use corrosion-resistant shelving or drop mat shelving) How To Avoid a Sanitation Violation Avoid a sanitation violation by instituting a restaurant cleaning checklist. Train your staff to observe cleaning protocols on a daily, weekly, and monthly basis. Make sure to place a special emphasis on the areas that are often neglected, like your ice machine bin. 6. Cross-Contamination Avoiding cross-contamination in your kitchen is one of the most important aspects of food safety. Contamination can occur at any stage of the cooking process, including the handling, storage, and preparation of foods. It can also occur from the misuse of tools and utensils, poor personal hygiene, and neglecting to maintain a safe, sanitary kitchen environment. Why Avoiding Cross-Contamination Is Important The contamination of foods by pathogens, chemicals, or foreign objects like glass or dirt is a hazard that can cause serious harm to your guests. Preventing the spread of foodborne illness from cross-contamination requires that you adhere to important food safety protocols. Common Cross-Contamination Mistakes Health inspectors will be paying close attention to any signs of a cross-contamination violation in your kitchen, including these common mistakes: Using the same cutting board or knives to cut chicken and vegetables (any surface that has come into contact with raw chicken should be sanitized) Storing the ice scoop in the ice machine (any object stored inside an ice bin can become a source of contamination) Using glassware to scoop ice (using a glass to scoop ice is a major health hazard because it could cause glass chips to contaminate the ice) Picking up glasses or serving plates by the rim (servers should never touch the surfaces that come into contact with food or beverages) Not storing cleaning towels in sanitizer solution (cleaning towels must be sanitized between uses to prevent cross-contamination) How To Avoid a Cross-Contamination Violation You can avoid the risk of cross-contamination in your kitchen by encouraging your staff members to obtain food handler’s certification. Safety courses like ServSafe have been highly successful at educating restaurant operators so they can understand the risks of contamination and the necessary prevention. 7. Chemical Use and Storage Commercial kitchens require the use of powerful chemicals to clean and sanitize surfaces and equipment. Ensuring that these chemicals are used correctly and stored safely away from foods is all a part of proper chemical use. Why Chemical Use and Storage Is Important Health inspectors catch a lot of operators off guard with chemical storage violations. It’s very easy for a staff member to pick up a spray bottle of cleaning solution and accidentally set it down next to a food pan, even if it’s just for a moment. If the health inspector observes any cleaning chemicals placed near food, it will result in a violation. You can also expect the inspector to test your cleaning and sanitizing solutions to make sure they are at the right concentration. Common Chemical Use and Storage Mistakes Storing cleaning chemicals near food (do not store chemicals on shelves above food or anywhere near food in your kitchen) Storing toxic chemicals in unlabeled bottles (all spray bottles and containers must be labeled to identify the chemicals inside) Not using the correct concentration of sanitizer (your sanitizing solutions must contain the correct strength and concentration to kill germs) How To Avoid a Chemical Use and Storage Violation You can avoid a chemical storage violation by creating designated locations for the storage of your cleaning supplies. Use sanitizer testing strips to make sure all of your sanitizing solutions contain the right concentration of chemicals. The best way to avoid a health code violation on the day the health inspector shows up is to have an established food safety plan in place. Keep your staff trained, provide opportunities for their education, and perform regular walk-throughs to ensure safety procedures are being followed. <aside class="pquote"> <blockquote> The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details. </blockquote> </aside>

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