Michigan State University, a valued ISSA member organization, does not act its age. Walk into one of its 27 residence halls on a fall morning, and the floors shine, the dining equipment runs, and a building that has sheltered generations of its athletic teams, the Spartans, looks ready for generations more. What students rarely see ...
A new research center at Penn State University is inviting companies, facilities, manufacturers, distributors, and public-sector organizations to build the evidence base demonstrating the value of professional cleaning. The cleaning industry has a credential gap Every day, millions of workers clean hospitals, schools, office towers, airports, factories, aircraft, and transit systems. They control infection, protect ...
Welcome to the latest ISSA Legislative & Regulatory Update, a biweekly round up of the public policies currently impacting the cleaning and facility solutions industry. This update touches on the U.S. Department of Labor’s joint employer rule and ISSA’s corresponding member survey, staying ready for what’s next in the industry, the Virginia House of Delegates ...
The food service industry is operating under a new level of pressure that is reshaping how restaurants operate, how teams work, and how cleaning and sanitation are carried out every day. While many of these challenges have been building over time, recent shifts have accelerated the need for a more efficient, streamlined approach to operations. ...
Biohazard incidents can happen anywhere—schools, offices, healthcare facilities, public spaces, transportation hubs, and commercial buildings. When cleaning professionals encounter blood, bodily fluids, infectious materials, or other potentially hazardous contaminants, the stakes climb well beyond routine cleaning. For ISSA members and the global cleaning and facility services industry, knowing how to properly respond to biohazard situations ...
When Emi Stefani and Giuseppe Lazzareschi founded Sofidel in 1966 in Tuscany, they were building more than a tissue company. They were starting what would become a multigenerational family enterprise — one whose second and third generations are now active in the business and whose founding families remain the sole owners six decades later. That ...
In today’s food service environment, cleanliness is no longer judged solely by what happens behind the scenes. Today, it is defined by what guests see and experience. Visible cleaning, backed by simple, standardized practices, has emerged as a powerful driver of customer perception, trust, and ultimately, business performance. This shift has been building for years ...
In a healthcare facility, no surface can afford to be overlooked—including the floor. Yet floors remain one of the most under addressed surfaces when it comes to infection prevention and cross-contamination risk. That's a gap CenoBots is working to close, and it's a key reason the company is a proud sponsor of the 2026 ISSA ...
For David Eigen, the fight against healthcare-acquired infections is not abstract. It is personal. When Eigen was 17, his father developed MRSA. A red streak climbing from his ankle toward his knee nearly cost him his life. In his early 20s, Eigen had two similar close calls of his own. Years later, he watched his ...
There's a difference between managing work and leading people — and Mark Warner has spent 40 years helping the cleaning industry understand that distinction. Warner is an ISSA CMI Master Trainer with four decades in the industry, a former ISSA Board of Directors member, and a longtime contributor to organizations including the IICRC. He leads ...
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