At this current point in time it unclear is exactly how long SARS-CoV-2, the name of the virus that causes the disease Covid-19, can survive outside the human body.
Researchers can look to other studies on other coronaviruses, including Sars and Mers. The outcome was the corona viruses can survive on metal, glass and plastic for as long as nine days, unless they are properly disinfected.
Coronaviruses are well known to be particularly resilient in terms of where they can survive. And researchers are now beginning to understand more about how this affects the spread of the new coronavirus.
Research has also shown that coronaviruses can be inactivated within a minute by disinfecting surfaces with 62-71% alcohol, or 0.5% hydrogen peroxide bleach or household bleach containing 0.1% sodium hypochlorite.
The main message is
Clean and Disinfect! Regularly and Multiple times
Cleaning refers to the removal of germs, dirt, and impurities from surfaces. Cleaning does not kill germs, but by removing them, it lowers their numbers and the risk of spreading infection.
Disinfecting refers to using chemicals to kill germs on surfaces. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs on a surface after cleaning, it can further lower the risk of spreading infection.
High-Touch Surfaces to Clean and Disinfect:
Hard dining chairs (seat, back and arms)
Any benches that staff/customers use
Faucets, faucet knobs
Toilets, (seat and handle)
Personal items Mobile Phones, keys and wallets
Clothing (recommended laundry wash in high temperatures)
Equipment that is being used by multiple sets of people
Please remember from 23rd March cafes will be restricted to takeaway and/or home delivery.
For further information on cafes please click here
The FSANZ (Food Standards Australia New Zealand) will continue to monitor developments and liaise with the relevant government bodies regarding food and Covid19. For further information regarding FSANZ click here
If food is being continued to be served or staff are using staff rooms;
Conduct a risk assessment, increase cleaning activity if required
Move to single use item- no cutlery if possible
If there is a need to use crockery & cutlery- wash in hot water and food safe sanitizer/use of dishwasher, and regularly temp check the water if possible.
Have sanitizer readily available
Waste bins regularly emptied (use single use gloves)
If cafes are still operating (limited due to government lock down laws) for staff – ensure they are following Food Safety Plan
Be aware of how used dishes are collected from a table. Minimising the risk of cross contamination by avoiding touching areas that have been in direct contact with the customer or food.
Ensure that tables are adequately cleaned and sanitised between each customer, as well as enclosed spaces and other than very small groups and where the 1 person per 4 square metre rule applies
Stagger break times so there is not too many people congregating
Encourage break times to be taken outside
Toilets for Staff and Public /Trade Desk/Paint mix desk
Identify areas that have high public/employee traffic/touch points (risk assessment)
Re assess already implemented cleaning schedules- can these be done more often to reduce the risk?
Once identified put in place a cleaning schedule that addresses these areas that is realistic and within your needs. May need to put on extra employees or schedule further cleaning to address these areas
Ensure there is plenty of supply of cleaning products
Re-evaluate cleaning chemicals – what other surfaces can they be used on safely?
Wear disposable gloves when cleaning and disinfecting surfaces or the appropriate PPE as per chemical company instructions. Gloves should be discarded after each cleaning.
If reusable gloves are used, those gloves should be dedicated for cleaning and disinfection of surfaces for COVID-19 and should not be used for other purposes.
Consult the manufacturer’s instructions for cleaning and disinfection products used.
Wash hands immediately after gloves are removed
If surfaces are dirty, they should be cleaned using a detergent or soap and water prior to disinfection.
For soft (porous) surfaces such as carpeted floor, rugs, remove visible contamination if present and clean with appropriate cleaners indicated for use on these surfaces.
If possible, move to single use items e.g. tea towels with cleaning/drying. If you cannot move to single use items, ensure the used item contained and covered in secluded area and laundered.