It is important that you disinfect your home regularly to help prevent the spread of COVID-19 disease. Below you will find the basic information you need about disinfection and the reasons why it is necessary to keep your family safe.
Know the difference.
Cleaning removes dust, debris and dirt from a surface by scrubbing, washing and rinsing it.
Sanitizing reduces bacteria identified on the product label on surfaces and clothing.
Sanitizing kills or inactivates both bacteria and viruses identified on the product label (such as influenza and rhinovirus) on hard, non-porous surfaces.
Sanitizing hard, non-porous surfaces is one of the most reliable ways to help reduce the risk of spreading germs on surfaces through touch. 1
Why disinfection is important.
Remember to disinfect – not sanitize – because disinfectants are the only products approved by the EPA to kill viruses on hard surfaces. 2 The main difference is that EPA-approved cleaning and sanitizing products are effective against bacteria, while disinfectants are effective against viruses and bacteria.
When is it necessary to disinfect?
While you are in quarantine, it is important that you disinfect the hard non-porous surfaces in your home at least 3 times a day. 3 If someone in your home has COVID-19 or shows symptoms, disinfect the most touched surfaces as often as possible in all areas that person enters.
Cleaning and disinfection in the food industry
The food industry is one of the most productive sectors in our country, and meat, bakery, dairy or pasta-making companies, among many others, have very well defined protocols or cleaning processes.
and, furthermore, that recontamination of surfaces does not occur.
Cleaning staff must know exactly what their function is and how to perform it optimally (handling of equipment and application of appropriate detergents and disinfectants), in addition to having specific functions assigned to them that will be supervised by a person in charge.
OBJECTIVES OF CLEANING AND DISINFECTION
Cleaning and disinfection are operations aimed at combating the proliferation and activity of microorganisms that can contaminate food and be the cause of its deterioration.
Cleaning is the absence of dirt and its purpose is to reduce or kill microorganisms.
Disinfecting, on the other hand, can be defined as partially eliminating the number of bacteria found in a certain environment or surface, in such a way that it is not harmful to people. If we try to eliminate all possible bacteria, microorganisms and life forms, we would be talking about sterilization.
Cleaning and disinfection programs should ensure that all parts of the premises are properly cleaned, including cleaning equipment.
PRELIMINARY OPERATIONS
Before handling any surface or food, and whenever it is considered necessary, the operators will wash their hands with a bactericidal product. It is convenient to dry them with single-use towels.
Staff must always wear a hat and uniform that is clean and appropriate for the tasks they perform. It is recommended to use a mask in case of risk of contagion.
Public Administrations, such as the Generalitat de Catalunya, publish catalogs or guides in which they describe the content that the protocol to be prepared by companies must have and that can be used as a script when drafting it.
