Proper Sanitation Equipment and Disinfecting Your Home

Regular handwashing, consistent social distancing, wearing a mask in public, and frequent disinfection of high-touch objects remain the best ways to prevent the spread of COVID-19, the respiratory infection caused by the novel coronavirus.

Wash and sanitize any dishes, pots, pans, and cooking utensils that were in contact with floodwater. Water for washing and sanitation equipment must be certified safe to use.

To wash and sanitize:

1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
2. Wash dishes, pots, pans, utensils, and detached parts in hot, soapy water. Use a brush, if necessary.
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a sanitizing solution. A sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the dishes.

But when it comes to cleaning those high-touch objects to reduce the spread of COVID-19, which disinfectants and sanitation equipment are the most effective? What’s the safest way to use them? And what’s the difference between cleaning and disinfecting?

• Sanitizing is the process of using heat or chemicals in a specific concentration that reduces microorganisms to safe levels on a surface. To be effective, use sanitizers on clean surfaces. If applied to a dirty surface they are not able to do their intended job. 
• Disinfecting is the process of using a chemical in a specific concentration to destroy harmful microorganisms on surfaces. Only apply the disinfectant once the surface has been cleaned and rinsed.

Kitchen

At this point, there is no evidence that COVID-19 is transmitted through food, however, good food handling practices are still a critical part of keeping your family safe especially with sanitation equipment.

• Handwashing, handwashing, handwashing.
• First clean and then sanitize countertops and other work surfaces before, during, and after use.
• Kitchen sanitizers – if you are using a commercial sanitizer or sanitizing wipe, be sure to read the directions. Many require a rinse step when used on food contact surfaces. You can make your own sanitizing solution by mixing ¼ teaspoon of unscented chlorine bleach with 2 cups of room temperature water. This can be mixed in a spray bottle to spray on surfaces after cleaning. Allow the sanitizer to air dry on the surface. The chlorine concentration will dissipate over time so prepare a new solution every 24 hours.
• Label the container as a sanitizer.
• Food – wash fruits and vegetables under cool running water. Do not rinse the meat underwater. Do not use chlorine bleach to wash or rinse your foods.

Iron Pots, Pans, and Utensils

1. Wash with soap and water, using a stiff brush, scouring powder, or steel wool.
2. If rust remains, wipe items with an oil-saturated cloth or a commercial rust remover. If using a commercial rust remover, be sure to follow the label instructions.
3. Wash again in hot, soapy water, rinse, and dry thoroughly.
   

Season iron pans and utensils with a generous amount of unsalted cooking oil. Heat it in a 250°F oven for 2 or 3 hours. This will permit oil to soak into the pores of the metal. During the heating process, apply more oil as needed. When the seasoning is complete, wipe off the excess oil.

In the home

Current evidence indicates that the virus may survive on surfaces for a period of time, so now is the time to implement routine cleaning in your home.

• Clean and disinfect high-touch surfaces as part of your daily routine. High-touch surfaces include doorknobs, light switches, cabinet handles, tables, faucets, toilets, phones, and other electronic devices.
• Diluted chlorine bleach is an effective disinfectant on appropriate surfaces. Be sure to always test surfaces before applying.
• Clean the area with soap, water, or another detergent first.
• Disinfectant – mix 1/3 cup of unscented chlorine bleach per gallon of room temperature water or 4 teaspoons per quart of water. Spray or swab the surface. Allow airing to dry.
• Label the container as a disinfectant.

Remember: Do not mix with ammonia or any other cleaner. Mix the solution in a well-ventilated area. Do not use it on food contact surfaces.

Locks and Hinges

Locks and hinges, especially those made of iron, should be taken apart, wiped with kerosene, and oiled. Follow the same procedure for iron hardware.

If it isn’t possible to remove locks or hinges, squirt a little machine oil into the bolt opening or keyhole. Work the knobs to distribute the oil. This will help prevent rusting of the springs and metal casing. (Do not use too much oil as it may drip on the woodwork, making painting difficult.)

NOTE: Only use petroleum jelly, machine oil, kerosene, or stove polish on metal surfaces that will not come in contact with food.

Key takeaway

Be sure to follow the instructions carefully about sanitation equipment. Read and follow any warnings to protect your eyes, skin, or lungs from caustic ingredients. 

Wear household cleaning gloves or safety goggles if indicated. Be cautious when using products that release strong fumes. These can be dangerous in tight or enclosed spaces that aren’t well-ventilated.