• We use constructive dialogue to study and set up specific training courses tailored to the needs of your establishment or company and to the methods of maintenance selected.
• Methods of intervention which guarantee effective organisation and measurably improved results.
• Information and training which are above all, practical, attractive and adaptable.
• Technical pedagogic audio-visual tools.
• Experienced instructors with on-site as well as theoretical competence.
• The organisation of training courses in your establishment, town or at the head quarters of your organisation.

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HYGIENE ON HOSPITAL PREMISES

Becoming aware of hygiene in a hospital environment Causes and sources of infections and secondary infections - micro organisms The path to contamination and origins of infectious sources Disinfectants in a hospital environment Parameters to be taken into account when choosing a disinfectant and AFNOR NF and EN standards. The chemical composition of products used for cleaning and disinfection - study of pHs Types of dirtiness and classification of supports Choice of product families depending on their pH Physico-chemical properties of elements which make up the cleaning products Product incompatibility Cleaning parameters Cleaning methods in a patient's room Organisation of equipment and cleaning and disinfection procedures Hygiene in the food sector Legislation relevant to the food sector Bacteriology - Staff hygiene Technical aspects of kitchen intervention Protection and polishing of floors Interventions on rugs and carpets Manipulation and maintenance of professional machines

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CLEANING OF PREMISES IN THE FOOD SECTOR

The chemical composition of products used for cleaning and disinfection Types of dirtiness and classification of supports Study of pH in relation to cleaning operations Choice of product families depending on their pH Physico-chemical properties of elements which make up the cleaning products Product incompatibility Cleaning parameters Hygiene in the food industry Legislation relevant to the food sector Bacteriology - Staff hygiene The law regarding the hygiene of bathrooms and toilets Disinfectants used in the food industry Parameters to be taken into account when choosing a disinfectant and AFNOR NF and EN standards Families of disinfectants used in the food industry Cleaning and disinfection formalities in food industries Specifications sheet Team Clothing Equipment Products Method Cleaning of equipment

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CLEAN ROOMS WITH CONTROLLED DUST LEVELS

Definition of the room with controlled dust level Sectors : Electronic industries and high technology research Pharmaceutical industries Food industries Different types of contamination Classification of a room in accordance with its particular level of cleanness Staff clothing Cleaning procedures : Methodology of the cleaning of a clean room Cleaning when production is underway Cleaning and decontamination methods The products Premises put at the cleaning company's disposal Specifications sheet and procedures

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TECHNICAL AND INDUSTRIAL CLEANING

THE CHEMICAL COMPOSITION OF PRODUCTS Properties of water TH - Superficial tension Types of dirtiness and classification of supports Choice of product families depending on their pH Physico-chemical structures and properties of cleaning products - Incompatibilities Parameters to be taken into account and organisation of cleaning operations Bacteriology and disinfectants TEXTILE FLOOR AND WALL COVERINGS Recognising the support - Fibres - Chair backs - Foam rubber Cleaning techniques - Stain removal - Injection and extraction operations Products and their properties CRYSTALLISATION OF LIMESTONE AND MARBLE Familiarisation with the equipment - Extraction techniques Crystallisation process Products, machines, equipment Application techniques SELF-POLISHING PRODUCTS Thermoplastic supports, marble, tiles Products, machines, equipment, application techniques

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 Chambre de Commerce et d'Industrie de la Haute-Savoie