Keep it as clean as possible in the workplace to avoid the costly spread of infectious diseases through the ranks of your employees. Cutting costs and accepting lackluster efforts when it comes to flu-proofing your business is economic suicide. Instead, declare war on productivity-sapping germs. Take the following steps to increase your workplace defenses:
Research workplace hot spots
If you suffer seasonal gluts of phone calls from workers feverishly announcing they're calling in sick due to flu, colds, or food poisoning, pinpoint the dates with the highest rates of sickness.
With the return of warm weather comes the return of ice-cream. There is something about nice, warm weather that makes eating a nice bowl of ice-cream after dinner especially appealing. Although ice-cream is intended to be eaten, sometimes accidents happen. Here is what you need to do if you just dropped ice-cream all over your carpet and the ice-cream is still fresh.
#1 Scoop It Up
The first thing you need to do is use your spoon to scoop as much of the ice-cream that hit the carpet off the carpet as you can.
Spring is a time of year where temperatures begin to warm up and people start spending more time outside. Spring also marks the start of allergy season for many parts of Canada. With around 25 percent of Canadians suffering from hay fever, keeping areas pollen free during these months is very important. It's especially important for businesses to reduce allergens inside their offices during these months. Not only does it make customers more comfortable, it can also increase employee productivity and prevent allergy related sick days.
Business refrigerators often work on a community principle, meaning dozens of people may use them. As a result, they often start to stink rather quickly. Utilize this simple cleaning process to keep the odors out and to avoid annoying co-workers and potential customers.
Assess The Food In The Fridge
Start by checking out the food in the fridge to decide what can be thrown away. Business refrigerators contain food from many people and few are going to be keeping track of what's inside.