How Should Restaurants Clean in Coronavirus Cases?

Coronavirus disease (COVID-19) is a new virus detected for the first time in 2019 in China. COVID-19 causes fever, cough as well as shortness of breath. The virus has mild to moderate symptoms for most people. However, it can cause serious complications or death in vulnerable people.

Use Routine Cleaning Procedures

Preliminary evidence suggests that the coronavirus can survive for some days at room temperature. But no special processes beyond routine cleaning and disinfection are recommended at this time. Regular household cleaners, in addition to a simple bleach solution (half cup bleach per 1 gallon of water) have been given away to be effective in preventing the spread of the virus and other viruses.

Cleaning and Sanitizing

– Keep in mind that cleaning and disinfecting are not the same. Clean with soap and water to eliminate dirt as well as food from surfaces. Disinfect with chemicals or heat to decrease germs. Surfaces that look clean can still have germs that cannot be seen. Disinfection cuts these germs to safer levels.

– Clean and disinfect frequently touched surfaces. Surfaces such as remote controls, doorknobs, kitchen counters, keyboards, bathroom surfaces, tables, and chairs, as well as phones and tablets, should be cleaned frequently.

Follow the primary instructions on your cleaner for how long the surface must remain wet for it to be efficient.

– Food contact surfaces must be washed, rinsed, as well as disinfected after each use.

Daily Prevention of Diseases

Just take simple steps to support a healthy environment of work. These are significant each day, but particularly once preventing the spread of respiratory illnesses such as COVID-19.

– Post signs that encourage you to stay home when you are sick, covering coughs and sneezes, in addition to washing your hands frequently with warm soapy water at entrances to the workplace, restrooms, employee break rooms, and other areas visible.

– Remind people to prevent touching their eyes, nose, and mouth with their unwashed hands.

– Follow the recommendations for cleaning and disinfecting your workplace.

Promote Proper Hand Washing

  • Be sure to put up hand washing posters where employees can see them.
  • Wash your hands well with soap and warm water for at least 20 seconds.
  • Dry your hands with paper towels and throw the paper towels in the trash.

Remember to wash your hands:

  • After coughing, sneezing, and wiping your nose.
  • After using the bathroom.
  • When preparing food.
  • When going from preparing raw foods to working with ready-to-eat foods.
  • After touching your face or hair.
  • After touching any animals.
  • After handling dirty equipment or utensils.
  • After handling money or other forms of payment.
  • Before putting on disposable gloves.
  • Whenever hands get dirty.

Employee Health Guidelines

Employees must inform the person in charge and not work if:

  • They have hepatitis A, Salmonella, Shigella, E. coli, and Norovirus.
  • Have had diarrhea or diarrhea with vomiting, fever, or abdominal cramps in the past 24 hours.

People with COVID-19 should be excluded from attending or working from food service facilities within schools, children’s facilities, or any food service facility. The person in charge must:

Exclude a food employee from the food facility whether they have any of the symptoms or illnesses listed above in the past 24 hours. Inform the Health Department when an employee has Hepatitis A, Salmonella, Shigella, E. coli, and Norovirus.

Share Button