The global pandemic has brought new awareness to sanitation practices across virtually all industries, but especially those where individuals interact in shared spaces such as schools, restaurants, fitness facilities, and healthcare facilities. Sanitation in the hotel industry has always been of paramount importance, but increased risk of illness has brought it to a new level over the past year. As people start to travel more in the coming months and years, hotel sanitation will continue to be more important than ever.

When disaster strikes, the short- and long-term effects can be devastating for businesses. In the short term, lost revenue and the inability to stay open present challenges for both owners and employees. In the long term, the investment required for rehabilitating damaged buildings can be overwhelming, even when insurance covers some costs. At the community level, the aftermath of a hurricane or other natural disaster can lead to disease and economic devastation.  

As more restaurants reopen for dine-in service, customers are paying attention to the measures being taken to protect both employees and themselves. Restaurant sanitation has always been important from a food safety perspective. Now, restaurant managers and employees must also take additional steps to help prevent the spread of COVID-19.

Training is a key component of any type of disaster response, including contamination threats. Responders need to know how to use both the equipment and the decontamination chemicals before deploying their skills in the field. Of course, training scenarios don’t use real chemical or biological contaminants, so it’s not necessary to use the actual decontamination chemicals when learning and practicing.

The carcinogens that firefighters are exposed to present a serious health risk. A NIOSH study found that firefighters had a higher number of cancer diagnoses and related deaths. Because of this, researchers have recommended training and use of protective equipment during all stages of a fire to help reduce the health risks. 

SARS-CoV-2 can be difficult to combat, because it is almost always surrounded by bodily fluids (nasal mucus, saliva, fecal matter) and is protected by a lipid envelope that is made up of organic materials. Compared to most other disinfectants, D7 is proven to achieve a higher reduction in microorganisms without possessing highly toxic or corrosive properties.* It cuts through the bodily fluids, soil/organic material, and lipid envelope to actually reach and destroy the virus.

In this infographic, you'll learn more about the efficacy and versatility of D7.

*see label for specific use instructions.

Quality assurance in food processing requires a team effort led by a qualified FSQA manager. The details of cleaning and sanitation are important, but they are just part of the larger picture. Being strategic about your approach to quality assurance will help prevent costly recalls, reduce production downtime, and keep employees engaged. 

The Decon7 team is growing as we expand production, grow the product line, and secure more regulatory certifications. The latest addition is Dr. Phil Coffman, who joins us in the role of Director of Quality and Regulatory Affairs.