Food Service
Introduction
This page provides general recommendations for a preventative decontamination of Food Service and Catering establishments.
The re-emerging Swine Flu Virus in the Americas in April 2009 has caused the World Health Organisation to issue a Phase 5 Pandemic Alert which is characterized as involving “human-to-human transmission with community level infection” on April 30th,2009. Unlike Avian Influenza, the new strain of the flu virus is able to transmit from human to human. Swine flu viruses had been reported to spread from person-to-person, but in the past, this transmission was limited and not sustained beyond three people.
Swine Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza viruses that cause regular flu outbreaks in pigs.
Given the new information on the spread, the virus (H1N1) causing the mishap is believed to be a mutated form. The new strain is a hybrid of swine, human and avian flu viruses and the US Centers for Disease Control and Prevention (CDC) says it can spread from human to human. (28.04.2009).
To prevent the spread of Swine Flu, clean and disinfect frequently with registered products. Particular attention should be given to surfaces frequently touched by hands.
Diversey products have been tested and proven effective against enveloped viruses such as Swine Influenza Virus H1N1.
Hand Washing Recommendations
- Increased hand washing frequency is essential in preventing transmission of disease.
- Always wash hands thoroughly after touching potentially contaminated surfaces, removing gloves, if in contact with secretions from the mouth, nose or eyes (e.g after sneezing or coughing), after a break or visit to the toilet, and when moving to another activity.
- Use a mild hand disinfectant soap such as Soft Care Sensisept H34. Some people have very sensitive skin and may wish to additionally use products like Dermasoft and Aquaguard to avoid irritation.
- Where water availability or work conditions do not allow for increased, frequent hand wash, use Soft Care MED H5 (pour- spread-air dry alcohol based) for regular hand disinfection.
General cleaning & hygiene recommendations
- All surfaces should be disinfected. In Europe, products such as Suma Bac D10 / D10 conc, Suma San D10.1 / D10.1 conc or Suma Chlorsan D10.4 are effective against viruses like Swine Influenza and can be used on food contact surfaces (excluding utensils, glassware and dishes) followed by a potable water rinse. Chlorine based alternatives (like Suma Sol D4.8 or Suma Tab D4 tab) can be used for disinfection of surfaces which have been pre-cleaned with a cleaning detergent.
- Clean dishware and utensils in a ware wash machine. Use regular dishwashing products at recommended dosages. Ensure the final rinse temperature exceeds 80 degrees. The combination of heat and detergent will be sufficient for decontamination.
- Premises should be thoroughly cleaned on a daily basis. Surfaces that are frequently touched by hands (countertops, cash tills, door knobs, desks, telephones, lift panels, etc) should be well cleaned and disinfected.
- Care should also be taken in changing table covers or wiping tables between customers. Follow the same procedure as for cleaning food contact areas.
- Washrooms and toilets should be thoroughly cleaned and disinfected at least once a day again with special attention paid to hand touch surfaces.
- Protocol for floors need not be modified (damp mopping with detergent solution or cleaning with scrubber-drier machine when soiled; regular vacuuming for carpets with shampooing when necessary).
- Use protective gloves during cleaning and disinfection. Change gloves and wash hands before and after performing cleaning tasks, and when moving between storage, preparation and service areas.
- Double bucket techniques, frequent cleaning solution change, sprayer-based applications and use of colour coded tools prevent the spread of contamination throughout the facility.
- Clothing, cloths, mops, towels, and other linens should be washed daily. Use a single closed laundry bag for collection and transportation. Kitchen and food service laundry should be machine washed.
General food safety recommendations
- There is no evidence that Swine Flu is transmitted through eating properly cooked pork meat.
- Continue to observe proper hygiene measures related to preparing, handling and serving food, with particular focus on hand hygiene, disinfection of food and hand contact surfaces, and prevention of cross contamination.
- Make sure all food is properly prepared. Cook hot food to an internal temperature of 70 degrees C.
- Cover all food in storage or on display.
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