Disinfecting Your Facility | Protecting Your Customers & Staff from COVID-19

Mar 30, 2020
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According to a study from the National Institutes of Health, COVID-19 can live for up to three days on stainless steel. Given the prevalence of stainless steel in foodservice facilities - most equipment is made from this material - it's incredibly important to properly clean and disinfect your facility regularly.

You should apply the steps below to all high-touch, non-porous surfaces such as tables, doorknobs, countertops, faucets, sinks, and more.

How to Sanitize Your Hard (Non-Porous) Surfaces

The first step is to put on disposable gloves to protect yourself from possible contamination.
Next, you want to remove as many germs as possible by cleaning the surface with a soap solution. Make your soap solution portable with our 6 quart janitorial soap pail and white terry cloth towels. You will need to mix a new batch of cleaning solution regularly.
Cleaning won't remove all of the germs on your surface, which is why you follow this up with disinfecting using an EPA-registered household disinfectant. The QA Sanitizer (available in 16 oz. and 32 oz. bottles) from National Chemicals has been approved by the CDC to kill COVID-19. It has demonstrated effectiveness against viruses simlilar to COVID-19, so it can be used against COVID-19 when used in accordance with the directions for use on hard, non-porous surfaces.
- This formula is highly concentrated, so you only need to use 1/4 oz. per gallon to sanitize food contact surfaces. You can disinfect other hard surfaces with only 3/4 oz. per gallon.
- It is effective on floors, walls, bathroom surfaces, cabinets, plastic, stainless steel, porcelain, metal, ceramic, and more!
- Rapids also offers a sanitizing pail to help prevent cross-contamination.