The COVID-19 landscape is continuously changing; however, one thing remains the same: Keeping everything clean and disinfected significantly slows the spread of the coronavirus. At least 60 percent alcohol or heat of 56.11 degrees Celsius (133 degrees Fahrenheit) kills the virus. A bleach mixture of 79 ml (1/3 cup) to 3.78 liters (1 gallon) of bleach also disinfects the area.
1. Clean High-Frequency Touch Points
In some cases, our Isowall insulated panels are used for functions that invite a lot of touching, such as walk-in coolers and freezers. People touch the handles and walls when entering these areas. Our food-grade panels are very easy to clean and hold up well to cleaning – even the extra cleaning you are doing because of the COVID-19 pandemic.
2. Know Surface Viability of Isowall Insulated Panels
Isowall insulated panels consist of a foam core sandwiched between two panels of laminated sheet steel. While some sources say that the coronavirus can live on stainless steel for up to four days, other sources deny that claim, stating that the viability of the virus is much less and that the answer to this riddle needs more research. Because our wall panels are food-grade and hold up to cleaning, we suggest that you clean and disinfect high-frequency touchpoints at the end of every shift.
3. Cleaning Costs for COVID-19
Cleaning costs that are related to COVID-19 are higher than expected. However, you can save since you do not have to clean and disinfect every square inch of your building. Know what the high-frequency touchpoints are in your establishment, and keep those areas cleaned and disinfected. You’ll not only save time, but you’ll save money, too. If the areas you need to keep clean include Isowall insulated panels, cleaning is even easier, even with our embossed finish surfaces.
4. Fog Cleaning vs. Manual Cleaning
During the COVID-19 pandemic, it is safer to clean the surfaces manually. Because our wall panel systems use laminated steel, they are quick and easy to wipe down with a disinfectant. The disinfectant must remain on the surface for the prescribed contact time. A fogger does not allow that to happen.
5. Disinfectants to Use with COVID-19
According to The Government of Canada, very few disinfectants kill the coronavirus. If you use a specific disinfectant, make sure it is on the list to kill the virus. If not, you will need to find a disinfectant that will kill the virus.
6. Opening the Country
Even after the country re-opens, residents will have to continue social distancing. This means that restaurants cannot fill up to full occupancy, people will be watching your health, and you will have to continue with more personal hygiene and proactive cleaning of your establishment.
7. Risk Management
You can mitigate the risk of COVID-19 by knowing what parts of your building have the highest traffic, and where people are more likely to touch hard surfaces. These are the areas that need special attention. You should also have some type of screening in place, even if it’s just taking someone’s temperature before they enter your establishment. These, plus following public health requirements, all help to mitigate the risk of spreading COVID-19.
8. Personal Protective Equipment
Make sure those who are cleaning follow the health rules to keep from spreading the virus. Wearing gloves, which is a good idea when you are working with disinfectants, and wearing a face mask around others, help mitigate the spread of the virus while cleaning.
9. Commercial Insurance
Some business owners may be eligible for commercial business insurance for COVID-19 response work, but the insurance is difficult to obtain. While you could enter into a contract with a cleaning service, Isowall insulated panels are very easy to clean. Instead of spending extra money on a cleaning service, put more money into your employees’ pockets by asking them to volunteer for additional hours to clean and disinfect.
10. The Effectiveness of Cleaning
While The Government of Canada recommends hiring, you have to weigh your options: Limited testing, which means allowing additional people into your establishment that could be carriers of the virus. While you can use total bacteria and adenosine triphosphate sampling to test for cleaning effectiveness, it does not prove that COVID-19 is not present on your surfaces.