What is COVID-19?
COVID-191,2 is a respiratory illness caused by a novel strain of coronavirus identified in late 2019. It's also known as the Wuhan novel coronavirus, 2019-nCoV, WN-CoV, HCoV-19 (SARS-2), or simply SARS-CoV-2, with SARS standing for Severe Acute Respiratory Syndrome and CoV for Coronavirus. In this article, we'll refer to the disease as COVID-19 and the virus as SARS-CoV-2.
How Does It Spread?
Primarily, COVID-19 spreads through respiratory droplets produced when an infected person coughs, sneezes, talks, or breathes. These droplets can travel several feet and land on people, objects, or surfaces nearby. People can catch the virus if they touch these contaminated surfaces and then touch their face, particularly their eyes, nose, or mouth.
Research suggests that SARS-CoV-2 can survive on certain surfaces like cardboard for up to 24 hours, while on plastic and steel, it can last for two to three days. However, the exact survival time depends on environmental factors such as temperature, humidity, and the specific strain of the virus. There’s currently no evidence suggesting that food is a significant source of transmission for COVID-19.
Minimizing Risk Through Cleaning and Disinfection
Viruses differ from bacteria in that viruses are non-living entities that require a host cell to replicate, whereas bacteria can thrive independently. Viruses are significantly smaller than bacteria, making them easier to transfer and linger on surfaces. While some bacteria can survive for years, enveloped viruses like SARS-CoV-2 are relatively fragile and susceptible to disinfectants.
Routine cleaning and disinfection practices should remain consistent. However, given that SARS-CoV-2 can persist on surfaces for up to three days, it's prudent to increase the frequency of cleaning high-touch areas such as door handles, handrails, push plates, faucets, and shared equipment. This includes non-food handling zones like restrooms, offices, and vehicles.
Implementing a disposable glove policy could be beneficial, but it’s crucial to manage glove usage carefully to prevent cross-contamination. Hand sanitizers, especially alcohol-based ones, can serve as a supplementary measure, but they shouldn’t replace thorough handwashing.
In cases where a food worker tests positive for COVID-19, it might be advisable to sanitize all surfaces the worker had contact with.
Cleaning
Always clean visibly dirty surfaces before disinfecting them. This can involve manual methods like scrubbing, wiping, or using mechanical tools like vacuum cleaners. Ensure that your cleaning techniques reduce contamination rather than spreading it further.
Disinfection
To disinfect small reusable items and high-touch surfaces, 70% ethyl alcohol is highly effective. Spray bottles or disposable cloths can be used, ensuring a fresh cloth is used for each surface.
Natrium hypochlorite (bleach) and peracetic acid are also potent disinfectants. Food processors should consult with chemical suppliers to determine appropriate concentrations, contact times, and applications. Some chemicals may not be safe for all surfaces.
An alternative to bleach and peracetic acid is a disinfectant that meets the EN 14476:2013 + A1 2015 standard, used at its highest recommended concentration.
Heat at 133°F (56°C) can also eliminate the SARS coronavirus. Dishwashers set to this temperature for at least 15 minutes can sanitize small, washable items. Similarly, washing machines operating at the same temperature can clean protective clothing and cleaning tools.
Additional Precautions
Everyone involved in food handling should adhere to basic hygiene practices to minimize the spread of COVID-19:
- Wash hands frequently with soap and water.
- Cover your mouth and nose when coughing or sneezing.
- Maintain a distance of at least six feet from others who are sick.
Understanding the transmission routes—via aerosols, droplets, and contaminated surfaces—is critical. Contamination can occur through inhalation, contact with contaminated surfaces, or touching the face.
Cleaning tools themselves can become carriers of the virus. Opt for single-use tools or those designed for easy cleaning and disinfection. Always clean and disinfect equipment between uses by different workers.
For more detailed guidelines on surface cleaning and disinfection, refer to resources from the CDC.
References
- https://www.who.int/health-topics/coronavirus
- https://www.who.int/emergencies/diseases/novel-coronavirus-2019/events-as-they-happen
- https://www.nejm.org/doi/full/10.1056/NEJMc2004973?query=featured_home
- https://www.cdc.gov/hygiene/cleaning/facility.html
- https://www.who.int/csr/sars/survival_2003_05_04/en/
- https://www.cdc.gov/coronavirus/2019-ncov/community/clean-disinfect/index.html
A training chair is a seat designed specifically for activities such as training and meetings. It has the characteristics of comfort, durability, and ease of movement, which can meet the needs of different groups of people. Training chairs can be classified into various categories based on material, structure, function, and other aspects. Below will be a brief introduction to the classification of training chairs.
1. Material classification
The materials of the training chair mainly include metal, plastic, and fabric. Metal training chairs typically have strong stability and durability, making them suitable for long-term meetings or training activities. The training chair made of plastic material has the characteristics of lightweight and easy to clean, making it easy to arrange the meeting site at any time and suitable for use in multifunctional halls and other places. The training chair made of fabric has a comfortable sitting experience and good breathability, making it suitable for long-term meetings or training activities.
2. Structural classification
The structure of training chairs mainly includes single chairs, linked chairs, and foldable chairs. Single chairs are the most common training chairs, with each seat being independent and adjustable as needed. Chainage refers to the connection of multiple seats together, usually in the form of one or more rows, suitable for use in large training venues. Stackable chairs are training chairs that can be folded and stacked, saving space and facilitating storage and handling.
3. Functional classification
The main functions of the training chair are adjustable, rotatable, foldable, and storable. The adjustable training chair can adjust the height and angle according to personal needs, providing a more comfortable sitting posture. The rotatable training chair can rotate 360 degrees, facilitating communication and interaction with people around it. The foldable training chair can be conveniently stored and transported, making it suitable for use in multifunctional halls and other places. The training chair that can store items is designed with storage space below or behind the chair, making it convenient to store items such as stationery and documents.
In summary, the classification of training chairs mainly includes material classification, structural classification, functional classification, etc. Choosing a suitable training chair can provide a better user experience and improve the effectiveness of training and meetings.
Meeting Chair,,Foldable Chair,Customized Chair
Foshan Shengshi Zhihui Technology Co., Ltd. , https://www.officer-furniture.com