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.

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. 

Preventing the spread of COVID-19 as we strive to return to normalcy requires a new level of disinfection, both indoors and outdoors. For outdoor sporting and entertainment events, disinfecting large seating areas can be costly and time-consuming. Fortunately, innovative companies and venue managers are coming up with innovative methods to protect fans, performers, and players.

School is back in session, and for many universities, team sports are also on the agenda. Individuals are starting to return to normal routines, which often means hitting the gym or attending a fitness class. Weight rooms and fitness facilities with shared equipment have always taken precautions to protect those who use them, but in the midst of an ongoing global pandemic, extra disinfection measures (using effective cleaning solutions) are being taken to reduce the risk of spreading coronavirus. 

Effective cleaning and sanitation in food production facilities is critical for protecting both consumer health and your brand. Fortunately, outbreaks that result from poor sanitation are preventable with the help of good systems and the right products. Implementing sanitation solutions that work starts with understanding the basics.

Although a full return to normal is not yet in the near future, we are increasingly reopening public and private facilities and interacting with each other more. This means we must remain vigilant about implementing cleaning solutions that help keep spaces safe. Even facilities that have always maintained a high standard of cleanliness—hospitals, schools, restaurants, and so on—need to take their practices to the next level.

Disinfectants have never been more in the limelight than they are these days. Everybody is using them, and decision makers across all industries have to decide which products to use. Unfortunately, the best choice is not always crystal clear. In addition to consumers having a limited education about the nuances of disinfectants, sanitizers, and cleaners, some disreputable companies are muddying the waters by marketing products with false claims. 

The global pandemic has caused disinfectant manufacturers to scramble to get EPA-approved label claims, and it’s not surprising that many companies have seen a dramatic increase in production. Manufacturing of D7 is no exception. Before the pandemic, D7 was produced in two facilities. Because demand has increased significantly, it is now made in eight different locations. 

Firefighting is dangerous for obvious reasons, but one of the less obvious risks is exposure to harmful carcinogens. Decontamination on the Fireground of turnout gear and equipment is critical for protecting firefighting professionals from unnecessary exposure to dangerous chemicals. Because of this, turnout gear decontamination should be part of regular training to the extent that it becomes second nature.