Cleaning and Sanitizing Procedures
The Centers for Disease Control and Prevention reports that influenza virus can survive on surfaces and can infect a person for two to eight hours. The influenza virus is destroyed by heat (167-212°F) and by several chemical germicides. Those chemicals include chlorine, hydrogen peroxide, detergents and alcohols if used in proper concentration for a sufficient length of time. Based on information provided by the U.S. Department of Health and Human Services, the Centers for Disease Control and Prevention and the Environmental Protection Agency, The NATSO Foundation has compiled the following cleaning guidelines:
| Hard Surfaces |
- Use an EPA-registered disinfectant with a claim against Influenza A. View EPA information here.
- Keep hard surfaces like kitchen countertops, tabletops, desktops and bathroom surfaces clean and disinfected by cleaning the surface with a commercial product that cleans and disinfects. Also focus on items that are touched frequently, such as doorknobs, refrigerator door handles and microwaves.
- Consider creating department-specific checklists to ensure items are cleaned frequently. View samples here.
- If disinfectants are not available, use a chlorine bleach solution made by adding one tablespoon of bleach to one quart of water. Use a cloth to apply the solution to surfaces and let stand for three to five minutes before rinsing with clean water.
- Use sanitizer cloths to wipe electronic items that are touched often, such as phones, computers and remote controls. Make sure to use an EPA-approved product.
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| Dishes and Utensils |
- Wash utensils and dishes either in a dishwasher or by hand with hot water and soap.
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| Laundry |
- Gently gather soiled linens without creating a lot of motion or fluffing.
- Linens, such as tablecloths and towels, should be washed by using household laundry soap and tumbled dry on a hot setting.
- Workers should wash their hands with soap and water or alcohol-based hand sanitizer after handling dirty laundry.
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| Hand Washing |
- Keeping hands clean is one of the most important steps in avoiding an illness and minimizing the spread of germs.
- Wash hands with soap and warm water by rubbing hands together for 20 seconds.
- When using an alcohol-based hand sanitizer, apply product to the palm of one hand, rub hands together and rub the product over all surfaces of hands and fingers until hands are dry.
- Wash hands before preparing or eating food, after handling linens or garbage, after contact with other individuals and after coughing or sneezing.
- Even if employees wear gloves, they should wash their hands when they take them off in case their hands became contaminated during the removal process.
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| Body Fluids |
- In the event of any spills of body fluids from ill customers, immediately cover the spill with an absorbent gelling powder designed for such spills or disposable paper towels.
- Wearing gloves, place towels or gelling material in leak-proof bags, seal and dispose of bags.
- Clean hard, non-porous surfaces as described above.
- Since disinfectants are not registered for use on porous surfaces, such as upholstery, rugs and carpeting, remove porous materials and launder. If upholstery and carpeting that can’t be removed, clean it with water and detergent and air dry.
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| Items to Consider |
- You may want to stockpile items such as soap, hand sanitizer, bleach and other cleaning supplies. Remember to review each product’s shelf life and storage conditions and rotate products.
- Provide customers and the public with tissues and trash receptacles, and with a place to wash or disinfect their hands. Remind staff to wash their hands after emptying waste baskets.
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Additional Resources
U.S. Department of Health and Human Services Information on Cleaning:
http://pandemicflu.gov/individual/panfacts.html
U.S. Department of Health and Human Services Information on Cleaning the Truck Cab of a Visibly Ill Driver:
http://www.flu.gov/professional/transport/cleaning_trucking.html
