In the past months, there has been a big change in the intensity of keeping all areas shared by persons as clean and sanitary as possible. COVID l9 and now the Delta virus is easily spread by humans in proximity and can result in severe illness, even death. While vaccines are now available, there is no guarantee a person will not develop
COVOD 19 or Delta and these persons can still be silent carriers of the virus. An office environment is usually a closed-in area with a number of people working near each other. And most offices have a kitchen/break room where workers can take breaks and eat their lunch. Again, there are often several workers in the break room at the same time. Here food is prepared and eaten, so furniture such as tables, chairs, counters, and sinks are shared and provide excellent surfaces for germs to settle and then be spread to the next user. Keeping these areas clean and sanitary is essential. Here are some tips to help prevent the spread of viruses and bacteria.
First and foremost, all surface areas must be cleaned with a disinfectant solution immediately after each use. For example, a worker eating lunch should wipe the table, chair, and counter surface as soon as they are finished. Keeping a container of disposable disinfectant wipes available at all times will allow immediate cleaning and sanitation by those who use the break room.
Often there are small fridges, microwaves, coffee makers, toasters, and smoothie machines available for workers’ use. These items must be kept clean. Again, each person using an appliance should clean it as soon as used, except for fridges, microwaves, and coffee makers. The larger appliances should be thoroughly cleaned at the end of each day by a person whose job it is.
Sinks should be thoroughly scrubbed and disinfected at the end of each day, along with wiping them clean with a paper towel following each use.
Sweeping and washing floors should be done daily.
Wastebaskets and garbage cans should be emptied daily, wiped clean with disinfectant, and then sprayed with disinfectant.
The use of paper products such as plates and cups and plastic flatware should be required, along with paper napkins and paper towels. Except for knives and spatulas, there should be no utensils needing washing.
Paper towels should be used for drying hands, and any items washed. Cloth drying products can spread germs.
Each evening, the last person to leave the office should spray the kitchen/break room with a high-quality disinfectant spray.
As can be seen, while many jobs needing doing are on an as-used basis, there are still several jobs requiring an individual’s attention. There will be a person in most offices whose job is to oversee the cleaning and sanitizing of the kitchen/break room. The person in charge will usually create a list of persons required to take care of each task, dividing the jobs between all office workers. It is a good idea to have a chart posted detailing each job to be done and whose responsibility it is to do it. When all work together, keeping the kitchen/ break room clean and sanitized will become a good habit from which all workers will benefit with increased health and vitality.