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Sanitizing Protocols

  • Identify all surfaces in your operation that could be touched by employees or the public and create a plan for sanitizing them – how often, with what, and who is responsible
    • This includes easily forgotten surfaces like light switches, hose handles and faucets, vending machine, lockers
    • Remove any high touch surfaces that can be removed – for example, seating for customers
    • Exchange any with porous surfaces, like wood, with non-porous surfaces or coverings which are more easily sanitized, where possible
    • Frequency of sanitation should be relative to the use of the facilities and the number of people working/shopping there
    • Review checklist for frequently touched surfaces in Resources
  • Maintain a log of cleaning/sanitizing – date, time, what was done, who.
  • Know the difference between cleaning and sanitizing/disinfecting
  • Sources of hand sanitizer are listed in Resources
  • Place disinfectants like hand sanitizer, disinfectant wipes or spray, , etc. at entrances/exits, cart areas, checkout areas, workstations, restrooms, where equipment/tools might be shared, etc. to encourage public and employee use.
  • If possible, assign tools to individual workers to limit cross-contact
  • Equip all bathrooms with soap or touch-free soap dispensers, water, and paper towels or hand dryers (no cloth towels)
    • Encourage employees to use soap and water (washing for 20 seconds) instead of hand sanitizer
    • Consider installing hand washing stations in additional locations in the operation (see Resources)
  • For disinfecting non-porous surfaces, use only products that are included on the NYS Department of Environmental Conservation approved list (or those specific to your state, or on the EPA N list if no state requirements exist)
  • Install step-on or pedal trashcans to reduce handling of trash can lids
  • Where doors can safely be left open, leave them open to reduce touching of handles/knobs

Squirt bottle of hand sanitizer, labeled "Purell"