On a busy day in any public or workplace setting, a single high-contact surface can be touched countless times, and with every touch, the risk of contamination rises.
Research shows that a range of high-traffic surfaces – from escalator handrails and credit card terminals to product display shelves, elevator buttons, and door handles – can harbour hundreds of times more bacteria than a toilet seat, even in well-maintained environments.
“A clean environment isn’t just about appearances, it’s about trust,” said marketing manager at Unilever Professional, Jeffrey Madkins.
“Customers and employees need to be confident that your cleaning protocols are consistent, thorough, and effective, particularly in those areas not visible to the eye. Because when they are overlooked or not cleaned regularly enough, germ hotspots will develop and thrive,” he added.
So, whether it’s a hotel lobby, a shared break room, a restaurant kitchen, a bathroom, or any other space that is busy or where people gather, even the smallest cleaning oversight can undermine the entire process and pose a risk.
Madkins highlights six of the most common lapses that inadvertently spread contaminants:
1. Shared restroom fixtures
Bathrooms are where your hygiene standards are most visible and most judged. And while toilets, basins and floors may be cleaned regularly – often according to hourly schedules – flush and door handles, tap levers and soap dispensers can be overlooked. These are high-touch points used by everyone but often missed in day-to-day cleaning.
2. Waste disposal areas
In both front- and back-of-house spaces in hospitality, and customer-facing and staff-only places in general, waste areas need more than a quick liner change.
Bins in kitchens, breakrooms, public lobbies, outdoor refuse points, and sanitary disposal units can all become breeding grounds if the container surfaces aren’t disinfected, particularly in warm or enclosed spaces.
Heavily used elements such as bin lids, handles, and foot pedals also require frequent and targeted cleaning.
3. Office workstations and equipment
From reception counters to back-office desks, work surfaces often see a mix of personal and shared use.
So, if items such as air conditioner remotes, window handles, keyboards, phones, light switches and touchscreens are not part of a daily cleaning routine, significant microbial load can accumulate, especially when food is eaten nearby or multiple people use the same equipment.
4. Breakroom / kitchen appliances
It’s often the places we least associate with illness that can cause the most trouble.
Microwave and fridge door handles, dishwasher and coffee machine buttons, urn levers, kettles, and stove knobs in professional kitchens and staff break rooms are all touched frequently throughout the day, making them perfect breeding grounds for germs to set up camp.
5. Using the same cloths or mops across zones
Another mistake often made is reusing cloths or mops when moving from one area to another – like a restroom to a service area – without proper sanitisation.
This practice spreads germs rather than removing them and undermines hygiene efforts, which can result in cross-contamination (something that colour-coding and strict zoning can effectively prevent).
6. Neglecting cleaning tools themselves
Mops, cloths, and brushes can quickly reintroduce contaminants into freshly cleaned areas if they aren’t thoroughly sanitised between uses.
One industry survey found 40% of cleaning professionals had used the same cloth in multiple areas – highlighting the need for stronger protocols.
From high-traffic venues to quieter workspaces, the same principle holds true: contamination risks aren’t always obvious to the naked eye. And while these may seem like minor oversights, they can impact health, safety compliance, and reputation.
In the visible spaces, lapses can shape public perception. In less obvious areas with unseen germs, they can quietly contribute to the spread of illness among staff, visitors, or guests.
“Cleaning professionals are frontline defenders of public health on behalf of their employers,” said Madkins.
“Just a few small changes – like refining techniques and protocols, increasing cleaning frequency, ensuring commonly overlooked surfaces are specifically targeted, and using SABS-approved cleaning products such as the Handy Andy professional range – can turn invisible threats into visible results. Because when it comes to cleanliness, the devil really is in the detail,” he concluded.
For more information on how Unilever Professional can support your cleaning needs, visit here.
