Cleaning, Sanitizing and Disinfecting in the Home

We certainly know that proper handwashing is one key to protecting ourselves and loved ones from acquiring or spreading the COVID-19 virus. Additionally, we want to be sure we are following best practices when it comes to cleaning, sanitizing and disinfecting surfaces in our homes. First it is important to understand the distinction between these processes.

• Cleaning is the process of removing unwanted substances, like dirt, food particles, or other impurities from a surface. This involves the use of soap or detergent and water.
• Sanitizing is the process of using heat or chemicals in a specific concentration that reduces microorganisms to safe levels on a surface. To be effective use sanitizers on clean surfaces. If applied to a dirty surface they are not able to do their intended job.
• Disinfecting is the process of using a chemical in a specific concentration to destroy harmful microorganisms on surfaces. Only apply the disinfectant once the surface has been cleaned and rinsed.

In the Kitchen

At this point there is no evidence that COVID-19 is transmitted through food, however good food handling practices are still a critical part of keeping your family safe.

• Handwashing, handwashing, handwashing.
• First clean and then sanitize counter tops and other work surfaces before, during and after use.
• Kitchen sanitizers – if you are using a commercial sanitizer or sanitizing wipe, be sure to read the directions. Many require a rinse step when used on food contact surfaces. You can make your own sanitizing solution by mixing ¼ teaspoon of unscented chlorine bleach with 2 cups of room temperature water. This can be mixed in a spray bottle to spray on surfaces after cleaning. Allow the sanitizer to air dry on the surface. The chlorine concentration will dissipate over time so prepare a new solution every 24 hours.
• Label the container as a sanitizer.
• Food – wash fruits and vegetables under cool running water.  Do not rinse meat under water. Do not use chlorine bleach to wash or rinse your foods.

Note: Sanitize surfaces that come in contact with food, like counter tops and utensils. Do not disinfect as a higher concentration of a chemical is used, which could result in chemical contamination of the food contact surface.

In the Home

Current evidence indicates that the virus may survive on surfaces for a period of time, so now is the time to implement routine cleaning in your home.

• Clean and disinfect high-touch surfaces as part of your daily routine. High touch surfaces include doorknobs, light switches, cabinet handles, tables, faucets, toilets, phones and other electronic devices.
• Diluted chlorine bleach is an effective disinfectant on appropriate surfaces. Be sure to always test surfaces before applying.
• Clean the area with soap and water or another detergent first.
• Disinfectant – mix 1/3 cup of unscented chlorine bleach per gallon of room temperature water or 4 teaspoons per quart of water. Spray or swab surface. Allow to air dry.
• Label the container as a disinfectant.

Remember: Do not mix with ammonia or any other cleaner. Mix the solution in a well-ventilated area. Do not use on food contact surfaces.

If Someone is Sick

While the same steps are followed as when disinfecting, additional precautions should be taken to prevent further spread of the virus. This includes the use of personal protective equipment, proper laundering and proper disposal of cleaning water.

The Centers for Disease Control and Prevention offers detailed guidance on this process.