How is COVID-19 spread?
Coronaviruses are spread from someone who is infected to other close contacts through droplets spread by coughing or sneezing, or by contact with contaminated hands, surfaces or objects.
Can it be spread by food?
There is no evidence that food is a likely source or route of transmission of the virus.
How long does COVID-19 last on surfaces?
Coronaviruses may persist on surfaces for a few hours or up to several days. This differs under different conditions e.g. type of surface, temperature.
I think a surface may be contaminated – how do I clean it?
Clean it with a common household disinfectant to kill the virus and protect yourself and others. Household bleach comes in a variety of strengths. The concentration of active ingredients —hypochlorous acid, can be found on the product label.
What kind of cleaning products should I use?
Use a disinfectant which the manufacturer states includes antiviral activity (meaning it can kill viruses). Chlorine-based (bleach) disinfectants are one product that is commonly used. Other options include common household disinfectants or alcohol solutions with at least 70% alcohol (for example, methylated spirits).
Follow the manufacturer’s instructions for appropriate dilution and use a chlorine dilutions calculator
Household bleach comes in a variety of strengths. The concentration of active ingredients —hypochlorous acid, can be found on the product label. Contact time is usually 10–30 seconds but check the manufacturer’s instructions.
Throw diluted bleach away after 24 hours.
Chlorine Dilutions Calculation Tables
Table 1. Dilutions using household liquid bleach (4% chlorine written on the label).
Household bleach 4% available chlorine
|
Add the following amounts of bleach to the water to give the required concentration
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Volume of water to which chlorine is added
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1000ppm
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1 litre
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26.3ml
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5 litres
|
125ml
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10 litres
|
250ml
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Table 2. Dilutions using household liquid bleach (12.5% chlorine written on the label).
Household bleach 12.5% available chlorine
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Add the following amounts of bleach to the water to give the required concentration
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Volume of water to which chlorine is added
|
1000ppm
|
1 litre
|
8.4ml
|
5 litres
|
42ml
|
10 litres
|
84ml
|
What cleaning regime do I need to follow for frequently touched surfaces?
You must initiate a cleaning regime that ensures frequently touched surfaces are cleaned at least twice a day.
Frequently touched surfaces may include:
- Door handles e.g. fridges, freezers, display cases
- Service counters/check-out areas
- Handrails
- EFTPOS keypads
Surfaces must be cleaned when visibly soiled, and immediately after a spill on the surface. The cleaning regime must include use of a disinfectant with anti-viral properties that complies with the published requirements of the Department of Health and Human Services.
I’m out of alcohol swabs, what can I use instead?
Boiling water can be used to sanitise equipment, including probe thermometers.
Do food and drink businesses have to close?
Businesses providing only sit-down meals and drinks must close. You may remain open if you change from table service to takeaway and delivery only.
Food premises have many surfaces, tabletops, door handles and other fixtures that are touched or handled by many customers. Reducing the amount of time people spend in a food service business can minimise the risk of transmission of coronavirus.
If I change my business to takeaway and delivery only are there extra legislative requirements?
If your Class 2 food business is currently registered, there is no further registration or administrative requirements needed for you to provide takeaway or home delivery services.
You will, however, need to ensure that you have added appropriate content to your food safety program and continue to comply with the Australia New Zealand Food Safety Code sections 3.2.2 and 3.2.3. These include requirements around packaging used, temperature control during delivery and maintaining personal hygiene while preparing and packing.
Ensure that you:
- Encourage use of pay pass to limit cash handling.
- Maintain physical distancing when handing over deliveries.
I closed voluntarily and want to reopen. What do I need to do?
Please call Council’s Environmental Health Unit as an inspection will be required. We will come out and provide you advice to get started again and discuss the new restrictions and extra procedures you need to manage the spread of COVID-19.
You will need to ensure that you have added appropriate content to your food safety program and continue to comply with all the requirements of the Australia New Zealand Food Safety Code sections 3.2.2 and 3.2.3, including requirements such as packaging used for takeaway, temperature control during delivery etc.
Contact our Environmental Health Officers on 9747 7200 or via email health@melton.vic.gov.au.
My business is open for takeaways. What special social distancing requirements should I know?
- Wherever people queue such as entrances and at checkouts, you should provide space markings on the floor at a minimum of 1.5m apart to indicate where people are to stand. Markings need to be bright coloured or of a pattern that stands out.
- Measure your available floorspace and identify the maximum number of customers allowed on your premises at one time. For example, if your shop is 8 metres wide by 20 metres deep, its floorspace would allow no more than 40 customers and staff inside at one time (8 x 20 = 160m2, divided by 4 m2 per person = 40 people).
- Place a sign at the entrance to your premises indicating the maximum capacity of your shop and ensure that no more than this number are in your premises at any one time.
How should I control customer traffic flow?
Where possible promote a one way flow throughout the store. If you have multiple entrances, dedicate one as an entrance and the other as an exit.
Consider arrow markings on the floor to indicate the direction customers should walk through each aisle and through-out the store. The purpose of this is to avoid customers having to walk around each other or towards one another.
Do staff have to wear masks and/or gloves?
The current advice is that masks are not necessary. For people that can practice good physical distancing and hygiene in their workplace, masks are not required.
Gloves should only be used if they are part of the businesses normal procedures for food safety i.e. when handling ready to eat foods in the deli. Similarly to masks, the focus should instead be on good physical distancing and hygiene. Gloves can cause more of an issue as they are often not changed.
What’s best practice for using disposable gloves?
Disposable gloves may be used for one task only, to prevent the transfer of pathogenic microorganisms or other contaminants. For example, gloves should be changed between handling raw food and handling ready-to-eat food, or between activities such as cleaning or removing garbage and handling food.
According to Safe Food Australia once a glove is removed from a hand, it cannot be reused. Hands should be thoroughly washed between glove changes to prevent transferring contamination from the used gloves to the fresh ones.
How do I ensure I’m taking care of staff hygiene?
- Ensure hand washing facilities and hand sanitisers are made readily available to staff
- Educate staff to maintain good social distancing 1.5 metres from customers and one another
- Educate staff so that they are not touching their nose, mouth and face. If they do then they must wash hands with soap and water, and dry with paper towel