3.1 Cleaning tools and equipment

After every haircut, the tools and equipment used must be cleaned and decontaminated before the next client. Clippers, scissors, razors, combs and neck brushes touch the scalp and skin and can carry bacteria, fungal infections such as ringworm of the scalp (tinea capitis), head lice and, when the skin is nicked, blood-borne viruses such as hepatitis B and HIV. Each item is first cleaned of hair and oil, then sanitised, disinfected or sterilised according to its risk, and then stored so it stays clean. Example: a barbershop in Chwele keeps three sets of clipper guards per chair so that one set is always soaking in disinfectant while the others are in use.

Sanitize

Sanitising reduces micro-organisms on tools and surfaces to a safe level, mainly by removing hair, skin flakes, oil and product. It is always the first step, because disinfectant cannot reach micro-organisms under debris.

• Clipper blades: With the clipper switched off and unplugged, hair is brushed out of the blades with a clipper brush; detachable blades are removed and brushed on both sides.
• Scissors and razors: Hair and oil are wiped off with a clean cloth, wiping from the pivot towards the tip with the blades pointing away from the hand.
• Combs, brushes and guards: Hair is removed, then items are scrubbed in warm water and detergent, rinsed and dried.
• Neck brush: Shaken out and washed with detergent.
• Hands: The barber washes hands, or uses alcohol hand rub, before and after each client.

Sterilize

Sterilisation destroys all micro-organisms, including bacterial spores. It is needed for metal tools that cut or may cut the skin and draw blood, where the tool can withstand it.

• Autoclave: Steam under pressure (usually 121 °C for 15 to 20 minutes, or 134 °C for 3 to 4 minutes, as the manufacturer directs) for heat-resistant metal tools such as some scissors and razor handles.
• Clean first: Tools are cleaned and dried before sterilising.
• Single-use blades: Razors use a new disposable blade for every client; the used blade goes straight into a sharps container, so the blade itself is never sterilised and reused.
• Pouches and records: Sterilised tools are kept in sealed pouches with colour-change indicators, and each cycle is logged.
• Not a steriliser: The ultraviolet "sterilizing cabinet" found in many salons only helps keep already disinfected tools clean in storage; it does not sterilise them.
• Blood contact: Any tool that contacts blood is cleaned and then sterilised, or disinfected with a disinfectant effective against blood-borne viruses where it cannot be sterilised.

Disinfect

Disinfection destroys most harmful bacteria, viruses and fungi on non-living surfaces. It is used for tools and surfaces between clients.

• Clipper blades: After brushing, blades are sprayed with a clipper disinfectant spray (which often also cools and lubricates) for the contact time on the label, or detachable blades are immersed in blade wash while running; then they are dried and oiled.
• Combs, brushes and clipper guards: Fully immersed in a quaternary ammonium disinfectant (or similar hospital-grade product) for the label contact time, rinsed if directed and dried.
• Scissors: Wiped with 70% alcohol or a disinfectant wipe and left to dry; scissors are not left soaking, which damages the pivot.
• Chair and work surfaces: Wiped with surface disinfectant after each client.
• Chemical safety: Gloves are worn, solutions are diluted as the label directs, labelled and changed daily, and bleach is never mixed with ammonia or acids.

Storage

Clean, decontaminated tools must be stored so they are not recontaminated.

• Closed containers: Disinfected tools are kept in clean, closed, labelled drawers, containers or a UV cabinet, never loose on the counter or in the barber's pocket.
• Separate used from clean: A labelled tray holds used tools until they are cleaned.
• Clippers: Blades are oiled to prevent rust, blade guards fitted, and clippers stored unplugged with cords loosely coiled.
• Scissors and razors: Kept in cases or on a rack with the blades closed, to protect the edges and prevent cuts.
• Sterile items: Kept in sealed pouches in a dry cupboard until use.
• Chemicals: Disinfectants and oils are stored in their original containers in a cool, locked cupboard.

Maintenance of cutting tools

• Oil clipper blades: A drop of clipper oil on the blades daily, or after each disinfection, keeps them running smoothly and cool.
• Check blade alignment: Misaligned blades pull hair and can cut the skin.
• Sharpen scissors: Scissors are sharpened by a professional; blunt scissors fold and pull the hair.
• Check cables: Damaged cables or plugs are reported and the tool taken out of use.
• Service schedule: Electrical tools are serviced as the manufacturer recommends.