Cleaning and Disinfecting

As part of standard infection control practices, routine cleaning should be rigorous and ongoing. Time should be allocated daily for individuals to routinely clean. Frequently  touched  surfaces must be prioritized for routine cleaning because these surfaces can be reservoirs for germs and an exposure pathway for transmission of COVID- 19.

Cleaning and Disinfection:

• Cleaning removes germs, dirt and impurities from surfaces or objects. Disinfecting kills germs on surfaces or objects.
• Individuals should use protective equipment (e.g. gloves) as recommended on product labels. Carefully read and follow all label instructions for safe and effective use.
• Open NYS DOH and AgM guidance for important details. Click here for these and other Resources.

High-risk priority areas for cleaning and disinfecting:

• High contact surfaces that are touched by many different people, such as light switches, handrails, cart handles, equipment buttons, shared equipment, point of sale devices, and door knobs & handles.
• Floors and walls.
• Trash containers.
• Restrooms.
• Break rooms and dining areas.
• Lockers and locker rooms.
• First aid station or health office
• Heat and air conditioner vents.
• Horizontal surfaces and light fixtures.
• Frequently used equipment.
• Uniform, protective equipment, and/or linens.

Frequently touched surfaces:

• Shared equipment.
• Counters, tables and chairs.
• Door handles and push plates.
• Handrails.
• Kitchen and bathroom faucets.
• Equipment surfaces.
• Equipment buttons.
• Light switches.
• Remote controls.
• Shared telephones.
• Shared computers, keyboards and mice.
• Shared electronics and phones.

Resources:

• Guidance issued by the NYS Departments of Health and of Ag & Markets
• Fact sheets from Tompkins County Environmental Health
  • Guidelines for Food Service Operators and Staff 
  • Make your own disinfecting wipes 
  • Wiping Cloths and Chemical Sanitizing in Food Service

IMPORTANT: If a laboratory confirmed case of COVID-19 works in your facility or was known to be present in your facility, promptly notify Environmental Health (607-274-6688 anytime) for instructions on how to proceed.

Water

Updated 4/27/2020

As the COVID-19 trend continues to flatten, the Southern Cayuga Lake Intermunicipal Water Commission (SCLIWC) encourages property and/or business owners to take the necessary steps to ensure the safety of your building’s water system and devices after a prolonged shutdown.

Steps to take before your business or building reopens

Please download and consult this Prolonged Building Shutdown Reccommendation document for complete details about the areas listed below

1. Flush your water system
2. Clean all decorative water features, such as fountains.
3. Ensure cooling towers are clean and well-maintained
4. Ensure safety equipment including fire sprinkler systems, eye wash stations, and safety showers are clean and well-maintained
5. Maintain your water system
   Consider contacting your local water utility to learn about any recent disruptions in the water supply.
6. Ensure hot tubs/spas are safe for use

Stagnant, or standing water can cause conditions that increase the risk for growth and spread of Legionella and other biofilm-associated bacteria. When water is stagnant, hot water temperatures can decrease to the Legionella growth range (77–108°F, 25–42°C). Stagnant water can also lead to low or undetectable levels of disinfectant, such as chlorine. Ensure that your water system is safe to use after a prolonged shutdown to minimize the risk of Legionnaires’ disease and other diseases associated with water.

1. Develop a comprehensive water management program (WMP) for your water system and all devices that use water. Guidance to help with this process is available from CDC and others.
   Water Management Program Toolkit, Hotel Guidance, Preventing Occupational Exposure to Legionella
2. Ensure your water heater is properly maintained and the temperature is correctly set

Additional Resources

• CDC Model Aquatic Health Code
• CDC Healthcare Water System Repair and Recovery Following a Boil Water Advisory or Disruption of Water Supply
• ASHRAE Standard 188: Legionellosis Risk Management For Building Water Systemsexternal icon
• ASHRAE Guideline 12: Minimizing the Risk of Legionellosis Associated with Building Water Systemsexternal icon
• Cooling Technology Institute Legionellosis Guideline 2008 (WTP -148)pdf iconexternal icon
• Cooling Technology Institute Legionellosis Guideline 2019 (GLD  159)external icon