Coronavirus is a catch-all term that currently represents the novel virus SARS-COV-2 and its resulting disease, COVID-19. There are many types of coronaviruses, including the common cold, and more serious ones such as SARS and MERS. For purposes of this article as it relates to the current pandemic, coronavirus will be used. Coronavirus is a highly transmissible disease. The virus is thought to spread by droplets from an infected person's sneezes or coughs, but it also remains on surfaces for various durations, including restaurant equipment like stainless steel and food.
Reducing the Risk of Contagion
Many who contract the disease may experience mild symptoms and not realize they have it. Or, they may be in the midst of its long incubation period, which can last 5-14 days, and still shed the virus even though they don't display any symptoms. This is a risk to all, but it is especially concerning when it comes to food preparation.
Commercial Appliance Service Company takes your business and your health seriously. If you are in a location that is still open to serve patrons, there are actions you can take to protect your staff, your equipment and your customers. While nothing provides an absolute guarantee, taking these steps should help to significantly reduce risk and ensure you are doing all you can to protect yourself and others.
Instructions for Commercial Staff
According to the CDC, the following non-pharmaceutical interventions will help to prevent the spread of coronavirus as well as other infectious diseases:
Instructions for Disinfection and Maintenance of Commercial EquipmentIt is vital in all situations, but especially right now, to properly and thoroughly disinfect and sanitize your kitchen equipment. Effective disinfecting and sanitizing will kill most viruses, including coronavirus. Using an approved EPA cleaner, such as bleach, is the best way to disinfect surfaces.
When cleaning the exterior, you must pre-wash any obviously dirty areas with cleaner and warm water. Then, clean the entire surface with a solution of 8 oz. of bleach per gallon of water. Next, let the equipment sit for a minimum of five minutes before rinsing the area thoroughly and allowing it to dry. In order to sanitize, use a small ratio of bleach to water (2 tsp. bleach per gallon of water) and don't rinse clean.
Safety First
Most of the CDC recommendations are not any different than normal protocols, but it is especially important to practice due diligence during this time of risk. Keeping your kitchen environment, staff and customers safe should be a priority now and in the future. If you would like more information as to how CASCO can help, contact us today.
Many who contract the disease may experience mild symptoms and not realize they have it. Or, they may be in the midst of its long incubation period, which can last 5-14 days, and still shed the virus even though they don't display any symptoms. This is a risk to all, but it is especially concerning when it comes to food preparation.
Commercial Appliance Service Company takes your business and your health seriously. If you are in a location that is still open to serve patrons, there are actions you can take to protect your staff, your equipment and your customers. While nothing provides an absolute guarantee, taking these steps should help to significantly reduce risk and ensure you are doing all you can to protect yourself and others.
Instructions for Commercial Staff
According to the CDC, the following non-pharmaceutical interventions will help to prevent the spread of coronavirus as well as other infectious diseases:
- Maintain social distancing. Try to keep your staff maintain six feet of separation from one another and customers.
- Post signage throughout the kitchen and in all restrooms and sinks to communicate the following:
- All employees should wash hands consistently for a 20-second duration ensuring they've washed the entire hand surface.
- Do not touch the face with your hands, including the eye, nose and mouth area.
- Assign responsibility to employees or a cleaning service to thoroughly disinfect kitchens, bathrooms and surfaces such as light switches, doorknobs, tables and counters regularly.
- When possible, increase airflow and ventilation by opening windows and allowing access to fresh air.
Instructions for Disinfection and Maintenance of Commercial EquipmentIt is vital in all situations, but especially right now, to properly and thoroughly disinfect and sanitize your kitchen equipment. Effective disinfecting and sanitizing will kill most viruses, including coronavirus. Using an approved EPA cleaner, such as bleach, is the best way to disinfect surfaces.
When cleaning the exterior, you must pre-wash any obviously dirty areas with cleaner and warm water. Then, clean the entire surface with a solution of 8 oz. of bleach per gallon of water. Next, let the equipment sit for a minimum of five minutes before rinsing the area thoroughly and allowing it to dry. In order to sanitize, use a small ratio of bleach to water (2 tsp. bleach per gallon of water) and don't rinse clean.
Safety First
Most of the CDC recommendations are not any different than normal protocols, but it is especially important to practice due diligence during this time of risk. Keeping your kitchen environment, staff and customers safe should be a priority now and in the future. If you would like more information as to how CASCO can help, contact us today.