Practical COVID-19 advice
Nina Wyers, Marketing and Brand Director of The Floorbrite Group, sets out some advice for high risk areas within the workplace.
Canteens and kitchens
These are high traffic areas. Multiple people want to use the spaces at the same time during lunch and break times, leaving tables, worktops, fridges and microwave surfaces high touchpoint risk areas. What can you do?
• Stagger lunch and break times to limit the number of people in these areas at any one time.
• Place hand sanitiser at the entrances. • Consider installing a sanitisation station within the space, containing hand sanitiser, virucidal or anti- microbial surface sprays and paper hand towels, and encourage staff to wipe the surfaces they use before and after use.
• Consider removing high touchpoint items like microwaves.
There’s a lot of advice out there about safe working practices in the workplace for COVID-19, but let’s focus on those high risk, high traffic areas, including entrances, canteens, kitchens and washroom facilities. What can you do to reduce the risk of contracting and spreading Coronavirus in these areas?
Here’s a simple guide with ideas that are easily implemented to make a big difference.
Entrances
High touchpoint door handles are obviously a huge issue in these areas, as almost everyone in the building will have physical contact with them at more than one point throughout the day. What can you do?
• •
Install hand sanitisers on both sides of the entranceways so that only sanitised hands touch the door. Then re-sanitise on the other side.
If it’s impractical to install external sanitisers due to being on a busy street with a risk of vandalism, then install on the inside of the building so all hands are sanitised following entry to the building.
• Swap fingerprint and button entry systems for individual key cards or fobs.
• Clearly mark safe distancing from reception desks and consider installing screens to protect reception staff.
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Install hand sanitisers outside lift doors or use antimicrobial lift button covers to eliminate viruses.
• Ventilate the area well where possible. •
Increase cleaning frequencies.
• Use a combination of antibacterial and virucidal cleaners. The clue is in the name: antibacterial cleaners will only kill bacteria whereas virucidal or anti-microbial cleaners will kill viruses, and the later does both. Remember to check which viruses the chemicals are effective against.
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• Mark vacant seating and table areas to clarify social distancing guidelines.
• In larger canteens mark out a one-way traffic system.
• Ventilate areas well where possible. •
• Increase cleaning frequencies.
• Use a combination of antibacterial and virucidal or anti- microbial cleaners.
Washroom facilities
Washrooms are another high traffic area. When you’ve got to go, you’ve got to go. There are multiple areas to consider including door handles, toiles flushes, seats, taps and hand driers. What can you do?
• Limit the number of people able to be in the washroom at any one time.
• Place hand sanitiser at the entrance. • Mark vacant urinal and sink spaces to clarify social distancing guidelines.
• Ventilate the areas well where possible. •
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Install electronic air sanitisers to actively kill germs in the air and neutralise smells.
Install electronic washroom hygiene monitors which can track cleaning time and attendance. Manage, audit and review your cleaning regime and also alert the onsite cleaning team to immediate cleaning requirements or the replenishment of stock items such as soap and paper products.
If you don’t have the budget for an electronic hygiene monitor, use a wall-mounted toilet inspection sheet, which can be signed hourly or at a suitable frequency for your business by the onsite cleaning team. Increase cleaning frequencies.
• Use a combination of antibacterial and virucidal or anti- microbial cleaners.
www.floorbrite.co.uk/coronavirus twitter.com/TomoCleaning
Install electronic air sanitisers, not air fresheners. Sanitisers actively kill germs in the air as well as neutralising smells.
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