Where cloth towels are used, these should be for individual use and laundered in accordance with washing instructions. Ensure suitable hand washing facilities are available including running water, liquid soap and paper towels or hand driers. BathroomsĬlean frequently touched surfaces regularly. Clean frequently touched surfaces regularly.įood business operators should continue to follow the Food Standard Agency’s (FSA) guidance on good hygiene practices in food preparation, Hazard Analysis and Critical Control Point (HACCP) processes, and preventative practices (pre-requisite programmes (PRPs)). However, as a matter of good hygiene practice, anyone handling food should wash their hands often with soap and water for at least 20 seconds before doing so.Ĭrockery and eating utensils should not be shared. It is very unlikely that COVID-19 is transmitted through food. There is no additional washing requirement above what would normally be carried out. Items should be washed in accordance with the manufacturer’s instructions. When cleaning surfaces, it is not necessary to wear personal protective equipment ( PPE) or clothing over and above what would usually be used. Cleaning of frequently touched surfaces is particularly important in bathrooms and communal kitchens. Cleaning should be more frequent depending on the number of people using the space, whether they are entering and exiting the setting and access to handwashing and hand-sanitising facilities. Increase the frequency of cleaning, using standard cleaning products such as detergents and bleach, paying attention to all surfaces but especially ones that are touched frequently, such as door handles, light switches, work surfaces, remote controls and electronic devices.Īs a minimum, frequently touched surfaces should be wiped down twice a day, and one of these should be at the beginning or the end of the working day. Reducing clutter and removing difficult to clean items can make cleaning easier. Regular cleaning plays a vital role in limiting the transmission of COVID-19. There is also additional guidance for employers and businesses on working safely during the COVID-19 pandemic. For guidance on cleaning where there has been a person with symptoms of, or confirmed COVID-19, please refer to the section on principles of cleaning after a case has left the setting or area. This section provides general cleaning advice for non-healthcare settings where no one has symptoms of, or confirmed COVID-19. General principles of cleaning during the COVID-19 pandemic In situations where someone has symptoms of COVID-19, it is advised that you store personal waste for 72 hours as an additional precaution. It is not yet clear at what point there is no risk from the virus, however, studies suggest that, in non-healthcare settings, the risk of residual infectious virus is likely to be significantly reduced after 48 hours. The infection risk from a COVID-19 contaminated environment decreases over time. ![]() Increased frequency of cleaning of general room surfaces reduces the presence of the virus and the risk of contact. Keeping your distance, washing your hands regularly, good respiratory hygiene (using and disposing of tissues), cleaning surfaces and keeping indoor spaces well ventilated are the most important ways to reduce the spread of COVID-19. The risk of spread is greatest when people are close to each other, especially in poorly ventilated indoor spaces and when people spend a lot of time together in the same room. Surfaces and belongings can also be contaminated with COVID-19 when people with the infection cough or sneeze or touch them. the time since the individual was last in the settingĬOVID-19 spreads from person to person through small droplets, aerosols and through direct contact.the time the individual spent in the setting.the amount of virus shed from the individual.The risk of coronavirus ( COVID-19) infection depends on many factors, including: Employers should consider the specific conditions of individual places of work and comply with all applicable legislation, including the Health and Safety at Work Act 1974. Please note: this guidance is of a general nature.
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