The Cleaning Cost Analysis Program (CCAP) was introduced to the UMass Dining Commons, University Club, Hampden Bake Shop, and Campus Center dining locations in 2015. This program works to maintain the cleanliness of UMass Dining buildings while creating a healthy, eco-friendly, nontoxic built environment. CCAP prioritizes the key factors mentioned below:
- Cleaning for health while protecting the environment
- Safe cleaning practices
- Correct waste disposal and recycling.
1. CLEANING FOR HEALTH WHILE PROTECTING THE ENVIRONMENT
- Environmentally Responsible Chemicals and Equipment
- Worker Training
2. Safe cleaning Practices
- Packaging of Chemicals
- Ergonomic Aspect of Tools
3. Correct Waste Disposal and Recycling
The UMass Dining Janitorial team works hard to dispose of hazardous waste carefully and correctly. This includes the reduction of waste and an increase in recyclable and reusable materials. Any applicable materials are meticulously recycled and chemical containers are cleaned thoroughly before being disposed of. Chemicals are automatically proportioned to minimize their use and reduce waste. We use microfiber flat mops instead of traditional “string” mops and two sided mop buckets to reduce water usage.
Please contact Sudath Wijesundara, our Supervisor of Janitors, at firstname.lastname@example.org with any questions about the environmental integrity of our cleaning program.