The first step in mitigating viruses is to understand how the transmission of viruses occur. Transmission can occur two ways. One way is direct (person-to-person), and the second way is transmission through environmental contamination.
Here is a list of more specific ways viruses can spread in foodservice:
Download the full infographic below for more.
To further complicate the transmission of viruses some can live on surfaces for an exceptionally long time. For example, SARS-CoV-2 (novel coronavirus that causes COVID-19) can remain active on some surfaces for up to 72 hours.1
Besides making sick employees stay at home for the duration of their contamination period and stressing personal hygiene – like hand hygiene, cough and sneeze protocols, mask and glove wearing – and social distancing, there are several controls to mitigate environmental contamination in foodservice:
Breaking the transmission chain of viruses from surfaces to individuals is critical in creating a safe foodservice environment. Because of this, single-use disposable wipes are an effective means to help reduce the chain of viral transmission from surfaces to people, protecting patrons and staff. 3
Download the full infographic to learn more and share best practices with your managers and staff.