What does if mean to be Covid Clean?

What ever I learn I'll share below!!!

PPE

When using PPE such as Face mask, Eye protection, gowns or gloves, most people aren't even using it right.

Since we are not health care professionals sometimes knowing when to use PPE may be a struggle for different age groups and locations.

Identify and gather the proper PPE. (Never touch before sanitization).
Perform hand hygiene using soap and water. (30 second minimum and get under your nails nail bitters)
Put on respirator or facemask. (Cloth Face Coverings are most essential in times when physical distancing is difficult. Note: Cloth face coverings should not be placed on: Babies and children younger than 2 years old. Anyone who has trouble breathing or is unconscious, Anyone who is incapacitated or otherwise unable to remove the cloth face covering without assistance. Cloth face coverings are not surgical masks, respirators, or personal protective equipment. Respirator/facemask should be extended under chin. Both your mouth and nose should be protected. Do not wear respirator/facemask under your chin or store in pockets, or unclean location between usage, Dispose. Respirator: Respirator straps should be placed on crown of head (top strap) and base of neck (bottom strap). Perform a user seal check each time you put on the respirator. Facemask: Mask ties should be secured on crown of head (top tie) and base of neck (bottom tie). If mask has loops, hook them appropriately around your ears.
Put on face shield or goggles. (Select the proper eye protection for your circumstance to ensure that the respirator does not interfere with the correct positioning of the eye protection, and the eye protection does not affect the fit or seal of other PPE. Face shields provide full face coverage, but allows massive dispersing of droplets in the surrounding area if worn alone. Goggles also provide excellent protection for eyes, but fogging is common
Put on gloves. Gloves should cover the cuff (wrist).
Now you are safe to enter the free but icky world. (After usage we must discard correctly or we could infect ourselves with the PPE

How to Take Off PPE Gear

More than one doffing method may be acceptable. Training and practice using your healthcare facility's procedure is critical. Below is one example of doffing.

Remove gloves. Ensure glove removal does not cause additional contamination of hands. Gloves can be removed using more than one technique (e.g., glove-in-glove or bird beak).
Perform hand hygiene.
Remove face shield or goggles. Carefully remove face shield or goggles by grabbing the strap and pulling upwards and away from head. Do not touch the front of face shield or goggles.
Remove and discard respirator (or facemask if used instead of respirator). Do not touch the front of the respirator or facemask.*
- Respirator: Remove the bottom strap by touching only the strap and bring it carefully over the head. Grasp the top strap and bring it carefully over the head, and then pull the respirator away from the face without touching the front of the respirator.
- Facemask: Carefully untie (or unhook from the ears) and pull away from face without touching the front.
Perform hand hygiene after removing the respirator/facemask and before putting it on again if your workplace is practicing reuse.*

Replace PPE imediattley if you thing you have been exposed. Don't reuse unsanitizable mask!

We must take preventive measures & also focus on, personal health an be Strategic about locations we visit and the exposure factors around us. All locations should adhere to the following as basic standards for operation. Follow state guidelines of course.

No matter the current phase in your state, permanent changes such as :

Adequate Supplies

Ensure adequate supplies to support healthy hygiene behaviors. Supplies include soap, hand sanitizer containing at least 60% alcohol (placed on every table, if supplies allow), paper towels, tissues, disinfectant wipes, cloth face coverings (as feasible), and no-touch/foot pedal trash cans.
Cleaning and Disinfection
- Clean and disinfect frequently touched surfaces (e.g., door handles, cash registers, workstations, sink handles, bathroom stalls) at least daily, or as much as possible and as required by food safety requirements. Clean shared objects (e.g., payment terminals, tables, countertops/bars, receipt trays, condiment holders) between each use.
- Continue to follow all required safety laws, regulations, and rules.
- Use products that meet EPA disinfection criteria and that are appropriate for the surface. Allow the disinfectant to remain on the surface for the contact time recommended by the manufacturer.
- Establish a disinfection routine and train staff on proper cleaning timing and procedures to ensure safe and correct application of disinfectants
- Wash, rinse, and sanitize food contact surfaces with an EPA-approved food contact surface sanitizer. If a food-contact surface must be disinfected for a specific reason, such as a blood or bodily fluid cleanup or deep clean in the event of likely contamination with SARS-CoV-2, use the following procedure: wash, rinse, disinfectant according to the label instructions for the disinfectant, rinse, then sanitize with a food-contact surface sanitizer.
- Ensure that cleaning or disinfecting product residues are not left on table surfaces. Residues could cause allergic reactions or cause someone to ingest the chemicals.
- Develop a schedule for increased, routine cleaning and disinfection.
- Ensure safe and correct use and storage of disinfectants to avoid food contamination and harm to employees and other individuals. This includes storing products securely away from children.
- Use gloves when removing garbage bags or handling and disposing of trash. Wash hands after removing gloves.

Signs and Messages
- Post signs for Patrons in highly visible locations (e.g., at entrances, in restrooms) that promote everyday protective measures and describe how to stop the spread of germs such as by properly washing hands and properly wearing masks
- Include messages (for example, videos) about behaviors that prevent spread of COVID-19 when communicating with vendors, staff, and customers (such as on business websites, in emails, and on social media accounts).

Communal Spaces

Close shared spaces such as break rooms, if possible; otherwise stagger use and clean and disinfect between use.

Physical Barriers and Guides

Install physical barriers, such as sneeze guards and partitions, particularly in areas where it is difficult for individuals to remain at least 6 feet apart. Barriers can be useful in restaurant kitchens and at cash registers, host stands, or food pickup areas where maintaining physical distance of at least 6 feet is difficult.
Provide physical guides, such as tape on floors or sidewalks and signage, to ensure that individuals remain at least 6 feet apart. Consider providing these guides where lines form, in the kitchen, and at the bar.

Modified Layouts and Procedures

Change restaurant and bar layouts to ensure that all customer parties remain at least 6 feet apart (e.g., marking tables/stools that are not for use).
Limit seating capacity to allow for social distancing.
Offer drive-through, curbside take out, or delivery options as applicable. Prioritize outdoor seating as much as possible.
Ask customers to wait in their cars or away from the establishment while waiting to pick up food or when waiting to be seated. Inform customers of food pickup and dining protocols on the business' website and on posted signs.
Discourage crowded waiting areas by using phone app, text technology, or signs to alert patrons when their table is ready. Avoid using "buzzers" or other shared objects.
Consider options for dine-in customers to order ahead of time to limit the amount of time spent in the establishment.
Avoid offering any self-serve food or drink options, such as buffets, salad bars, and drink stations.

Water Systems

To minimize the risk of Legionnaires' disease and other diseases associated with water, take steps to ensure that all water systems and features (e.g., sink faucets, decorative fountains, drinking fountains) are safe to use after a prolonged facility shutdown.

Ventilation

Ensure that ventilation systems operate properly and increase circulation of outdoor air as much as possible, for example by opening windows and doors and prioritizing outdoor seating. Do not open windows and doors if doing so poses a safety or health risk to customers or employees (e.g., risk of falling or triggering asthma symptoms).

Shared Objects

Discourage sharing of items that are difficult to clean, sanitize, or disinfect.
Limit any sharing of food, tools, equipment, or supplies by staff members.
Ensure adequate supplies to minimize sharing of high-touch materials (e.g., serving spoons) to the extent possible; otherwise, limit use of supplies and equipment by one group of workers at a time and clean and disinfect between use.
Avoid using or sharing items that are reusable, such as menus, condiments, and any other food containers. Instead, use disposable or digital menus, single serving condiments, and no-touch trash cans and doors.
Use touchless payment options as much as possible, if available. Ask customers and employees to exchange cash or card payments by placing on a receipt tray or on the counter rather than by hand to avoid direct hand to hand contact. Clean and disinfect frequently touched surfaces such as pens, counters, or hard surfaces between use and encourage patrons to use their own pens.
Use disposable food service items (e.g., utensils, dishes, napkins, tablecloths). If disposable items are not feasible or desirable, ensure that all non-disposable food service items are handled with gloves and washed with dish soap and hot water, or in a dishwasher. Change and launder linen items (e.g., napkins and tablecloths) after each customer or party's use. Employees should wash their hands after removing their gloves or after handling used food service items.
Avoid use of food and beverage utensils and containers brought in by customers.