Cleaning for COVID-19

Cleaning for COVID-19 Adam Brock, President, The Food Safety Alliance

To say we’re living in uncertain times may be the biggest understatement you’ve read today. Because of COVID-19, we’ve been forced to turn on a dime and rethink our processes and procedures, while quickly implementing new policies without much, if any experience to draw upon. FUD (fear, uncertainty, and doubt) sets in and can make us question the decisions we’re making about ensuring the safety of our employees, customers, and products.

In the food industry, we have long been used to monitoring and testing production facilities to confirm sanitization and pathogen standards are being met. But, as we find ourselves in uncharted waters, relying on sometimes daily updates to guide us on how to operate safely during this pandemic, you’re probably finding yourself overwhelmed with (often conflicting) information that more than occasionally leaves you unsure what to believe and how to act.

To add to the confusion, the current crisis has brought with it an avalanche of new businesses making claims in the fight against COVID-19. Unfortunately, there’s not the luxury of time we’re used to having for vetting new products and services as we should.

In this article, I’d like to help you make at least somewhat more informed decisions about what is appropriate and necessary for you and your company to operate safely during the COVID-19 pandemic.

Sanitizers vs. Disinfectants

A sanitizer is an agent that reduces the number of disease causing (pathogenic) bacteria on an inanimate food contact surface to safe levels as judged by public health requirements. A sanitizer is generally defined as a chemical that kills 99.999% of specific test bacteria in a determined amount of time.

Unlike disinfectants, sanitizers cannot contain artificial scents as they are applied to food contact surfaces and can’t leave a residual trace that might inadvertently add unwanted flavor to food.

A disinfectant is an agent that frees an inanimate body (generally hard, nonporous surfaces) from infection by destroying microorganisms. Disinfectants kill 100% of certain microorganisms, such as bacteria, fungi, and viruses as listed on the label, and are not to be used on people or animals, only inanimate surfaces. Because they do not kill all microorganisms, in particular, bacterial spores, they should not be confused with a sterilant.

If a virus is not listed on the label, or the label only makes a general claim against viruses, it may not be effective for your required use. A disinfectant can claim to kill viruses, but unless specific viruses are listed on the label, it may not have been tested, or more importantly, be effective against the virus you want to kill. Be sure to ask for specific, verifiable data.

Since disinfectants are not applied to food surfaces, they often have lemon, floral, or other scents added to leave a fresh fragrance after the disinfection. However, if a product is identified as being both a disinfectant and a sanitizer, it must be unscented.

Application The most common method of application for both sanitizers and disinfectants is to “flood” the environment with liquid using a spray applicator. The building and equipment in manufacturing facilities are designed to withstand this type of application. However, because of COVID-19, other facilities such as commercial offices and stores, environments that haven’t been designed for this kind of process, are now in need of disinfecting. Instead of flooding these facilities, an application known as fogging is used.

Although it’s not uncommon to use fogging as an applicator in the food industry, it’s in far greater demand today because of the impact COVID-19 is having on other sectors. As mentioned above, new businesses have come online to meet this rising demand. Unfortunately, this has introduced a lot of confusion to the market as people with no prior experience are claiming to make workspaces safe from COVID-19 with their fogging service. Here are some things you want to know before hiring a company to fog your facilities: 1. How long have they been doing this kind of work? 2. Ask for references. 3. Ask to see proof of efficacy in the form of test reports, etc. that the product being used is approved for the application you need and kills the virus you want killed. 4. What is their process for post-application testing to ensure no viruses are present? 5. Ask how their employees are trained for the job. 6. How long until someone can enter the environment again?

Also, since not all foggers are created equally, it’s important to know if the equipment being used is appropriate for needs. Handheld foggers are only as good as the operator. To ensure a proper disinfection has been performed, all surfaces must be exposed to the fog for the amount of time stated in the instructions of the product being used. For additional peace of mind, if you’re using someone new, you may even want to observe the application in process. Watch that all surfaces are cleaned prior to application. During the application process, all surfaces must be exposed to the product for the full period of time stated in the product directions. As always, the 5x4 cleaning theory is still the foundation of a solid sanitation program both inside and outside a food plant. Be sure to follow all procedures as written, and abide by the concentration restrictions.

This is a serious job. If the candidate supplier can’t confidently respond to any of these questions and conditions, look for someone else.

From FSA to you and your families, we wish you the best. Stay safe.

Food Safety Alliance (FSA) 1020 Hargrieve Road London, ON N6E 1P5

(519) 601-4444 abrock@thefsa.ca thefsa.ca