Guide to Disinfecting Warehouse Kitchen and Lunchroom for COVID-19

The Centers for Disease Control and Prevention (CDC) recently announced that the COVID-19 virus is present in all 50 states.

The virus can be transmitted through person-to-person contact, contaminated surfaces, or food. If you work in an office setting with many employees, you’ve likely read about this virus before.

But work in a warehouse environment where people are constantly coming and going from different parts of the country or world to pick up goods. There may not be as much information available on how to prevent this illness at your job site. COVID cleaning services in Sydney will help you will comprehensive warehouse COVID disinfection cleaning services.

This blog post will give you some pointers on how to keep your warehouse kitchen clean so that no one gets sick!

Why It’s Important to Disinfect Your Warehouse

The COVID-19 virus is considered an airborne illness, meaning that it can be transmitted through the air. In food preparation areas, this means that germs from a sick worker’s cough or sneeze could land on surfaces like countertops and sinks and contaminate them. 

This leaves you with two options – disinfect your kitchen and lunchroom or require all your employees to report any possible symptoms of illness immediately. Even if you’re just a warehouse and not a restaurant, it’s probably best for everyone involved to choose the former.

Disinfecting Your Countertops.

It may seem like common sense that you should keep countertops clean during food preparation when using your warehouse kitchen. However, there are several reasons you should increase your efforts during the Coronavirus outbreak.

Since most warehouse workers are not required to wear gloves or face masks when handling food, a sick worker’s germs could easily find their way into your lunch spread if they don’t wash their hands thoroughly after using the restroom or before preparing food. 

And because those germs could linger on surfaces, they’re even more likely to be transmitted if a healthy worker reaches for the sandwich you just placed on the counter without washing their hands before cooking or eating.

Clean High Touch Surfaces to Reduce the Risk of Transmission.

Any surface that your employees touch frequently should be kept clean and disinfected regularly. Fortunately, most warehouses are already following this rule for the sake of food safety – but you may want to review all high-touch areas at your work site to make sure none of them has been missed.  

Kitchen appliances should be cleaned regularly – even if the outside of your appliances are spotless, food particles and grease can get inside small crevices that are hard to reach with a sponge. 

Workers who move boxes or perform other warehouse tasks may have dirt or dust on their clothes, leaving stains behind.  And even if your employees use hand sanitiser after every meal, their hands may still be contaminated before they even reach the sink.

Encourage Social Distancing.

One of the easiest ways to reduce the spread of the COVID-19 virus from spreading is for your employees to avoid sitting near each other and/or shaking hands when they greet.

This means it’s best to keep restroom facilities as far away from the kitchen/lunchroom area as possible while still allowing workers easy access to them. 

An extra supply of hand sanitiser should also be kept in the lunchroom for employees to use before they eat or to wash their hands when there isn’t a bathroom available.

Remind your employees that coughing and sneezing into their elbow instead of their hands reduces their chance of dropping germs on surfaces and that they should immediately report any symptoms of illness.

Encourage Proper Hand Hygiene.

While alcohol-based hand sanitiser is a quick and easy way to disinfect hands, warm water and soap is the best method for killing germs. Remind employees that they should scrub for at least twenty seconds before rinsing with warm water when they wash their hands.

And, of course, employees must remember to dry their hands thoroughly with a paper towel before returning to work. Lastly, remind your employees that they can spread germs when taking out the trash, so they should never place used tissues or other trash on surfaces that people eat and/or touch.

General Recommendations.

Employees who work with food should always follow this simple hand hygiene method because it was the single most effective way of reducing the spread of germs.  

It’s best to keep a supply of disposable towels and soap in the lunchroom bathroom if your workers forget their supplies or need an extra towel after washing their hands with the soap dispenser.

Using disposable towels and soap also reduces cross-contamination risk if they are not kept in sealed packages. However, doing so allows germs from other areas of your facility to spread into the lunchroom.

Always remind workers that are simply wiping their hands on their clothing after washing them does not kill germs and scrubbing and rinsing under warm running water.

Employees who work in warehouse areas that are not directly connected to the kitchen or lunchroom may still come into contact with germs and should be encouraged to follow the same steps to disinfect their hands before they eat as well.

Frequently Asked Questions

What is COVID-19?

COVID-19 is a virus that’s easily spread through sneezing, coughing, or even touching surfaces that another person has contaminated. Once in the system, it multiplies to attack the respiratory and nervous systems, causing fever, nausea, and vomiting. This airborne virus is particularly dangerous because microscopic particles in the air can spread it.

How long does COVID-19 stay alive?

The COVID-19 virus cannot survive for an extended period outside its host, but once inside someone’s body, it will remain active until they die or seek treatment. What makes COVID-19 so dangerous is that its host does not experience any symptoms until the virus has multiplied to attack their nervous and respiratory system causing severe flu-like symptoms.

How can I reduce my employee’s risk of contracting COVID-19?

The best way to help your employees prevent infection by the COVID-19 virus is to have them wash their hands frequently with soap and warm water.

What happens if I contract COVID-19?

If you contract the COVID-19 virus, you may experience flu-like symptoms such as fever and vomiting. In most cases, these symptoms are quite manageable with bed rest and hydration.

What is the best way to disinfect my warehouse kitchen and lunchroom for COVID-19?

The best method for killing germs in your facility is through warm water and soap, or bleach. This will prevent Coronavirus, as well as other harmful viruses, from spreading. 

Cleaning with sanitisers that the EPA does not approve can damage equipment and cause corrosion. It’s important to remember that germs can survive on surfaces for up to three days, so cleaning with a disinfectant once a day is not enough to prevent the spread of viruses like Coronavirus.

What happens if an employee uses a towel in the warehouse kitchen that another worker used?

Employees should always make sure to use only fresh towels while working in any part of the facility. In addition, employees should never share towels because they can spread germs, which is why it’s best to have a supply of disposable towels on hand.

What should I do if an employee starts sneezing or coughing while in the warehouse kitchen or lunchroom?

If an employee is experiencing coughing, sneezing, or fever, they must leave the facility immediately. Once they have left, they should wash their hands with warm water and soap to prevent the spread of any germs.

Last Thoughts

Disinfecting your warehouse kitchen and lunchroom is an important step in preventing the covid-19 cleaning. It’s easy to do, too!

We’ve provided a guide on how to disinfect your own space with household ingredients you can find at any store in case of emergency.

Prevention starts with understanding what we’re up against and acting when necessary–even if it means just cleaning out our kitchens from time to time.

Let us know which steps you take to ensure that your warehouse kitchen or lunchroom stays clean and safe for all employees who work there!

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