Prevent illness in the workplace with bottleless water coolers

The wintertime weather can make people sick. Employees who do not dress properly may already be prone to illness. However, smaller events can even take their toll, too.

Jug water coolers harbor numerous bacteria and germ participles. These systems are a gathering ground for viruses, which can harm employees who have already gotten a chill from the cold. What’s more, these workers believe that they are acting in a healthy manner when they consume water from bottled water coolers, but they may actually be inviting more harm than good.

Sick At WorkAccording to the International Bottled Water Association (IBWA), water coolers should be cleaned every three months. Most organizations neglect to clean their coolers properly because the process is tasking. Unfortunately, when water jugs are replaced, and cleaning regiments are abandoned, bacteria easily slips into the water supply and microbes begin to form.

Organizations can combat this concern by switching their traditional water dispensers to more efficient and health-conscious bottleless water coolers from Quench. The dispensers tap directly into a building’s main water supply, filter out bacteria and regulate water temperature. What’s more, Quench water dispensers work 24 hours a day, seven days a week to keep water purified.

Each system comes with an ultraviolet sanitization mechanism, which keeps the water free of bacteria all year round. Furthermore, Quench water coolers effectively remove contaminants, such as E. coli, viruses, mold, protozoan cysts, giardia and Cryptosporidum. Unfortunately, those bacteria and germ particles are often found in traditional jug water coolers.

Businesses can keep their staffs healthy by actively searching for innovative ways to reduce germs in the workplace. Many professionals may be surprised to learn that a large number of germs exist in their water coolers. Fortunately, Quench water dispensers can effectively eliminate germs in water no matter the time of year.

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