ABC’s of Manual Cleaning Part II: What does Manual Cleaning Involve?

Part II

In part one of this series, we discussed how manual cleaning involves the use of tools such as brushes, scrapers, and squeegees, along with other sanitation aids. This can effectively remove contamination from surfaces and equipment – and, in numerous instances, there may be no other practical option for cleaning some components or parts, even for the state-of-the-art automated systems. However, is manual cleaning just about, say, an employee using a hand brush to clean the internal surface of a soiled tank? Well no, it’s more than just that!

Understanding the concepts

Cleaning involves the removal or significant reduction of debris such as visible soil and contaminants from a surface. Industry best practices and regulatory requirements have always been to clean before you sanitize the surface.

Cleaning should not be taken as a one-size-fits-all activity, since several factors may influence the formulation of the right kind of parameters required to remove soils from a surface. The cleaning activity may be achieved in many ways, and a single cleaning method may involve overlaps of various cleaning activities:

As shown, manual cleaning may or may not involve the disassembly of the parts of equipment. Moreover, it is important to define the ‘level of clean’, which is a risk-based decision generally dependent on the type of contaminant (mainly microorganisms, allergens, and foreign material) to be removed from a surface. Some of the factors influencing the level of clean are as follows:

  • Whether the contaminant/hazard present is required to be eliminated or minimized to an acceptable level through the cleaning process.
  • Whether the cleaning activity itself should minimize the spread of the contaminant.
  • Whether the cleaning activity will have a negative impact on the surface being cleaned.
  • Whether the prevailing regulations, standards, and best practices will be met through the cleaning activity.

Choose the right cleaning activity

The choice of cleaning activity is crucial since we do not want to sacrifice effectiveness for the sake of efficiency. As shown below, certain cleaning activities may increase the risk of contamination spread, hence they are deemed high-risk.

As illustrated, hosing, especially at high pressure, is a high-risk activity compared to vacuuming. The former will generate liquid aerosols and droplets that will spread over a considerable distance, carrying with them contamination from the surface being cleaned. However, other common manual cleaning techniques, like scraping, scrubbing, or sweeping, are generally classed as medium risk, requiring some caution in their performance. For instance, scrubbing dirty parts using a brush is better done submerged under the water to minimize the spread of droplets generated by the scrubbing action.

Select the right tool for the right job

The selection of manual tools is vital, since this can greatly influence its cleaning efficacy and durability, and its subsequent cleaning maintenance and storage. Some useful tips on tool selection are provided below:

  • Choose the right bristle type for brushes and brooms. Stiff bristled brushes may scratch and deteriorate sensitive surfaces, while very soft bristles may be ineffective in removing rigid soils from surfaces but are good for sweeping up fine powders.
  • It is best to use total-color tools that are easily identifiable, trackable, and manageable in their respective hygienic zones at a site. Color-coding may also be used to separate to food-contact and non-food contact tools. This goes a long way in reducing cross-contamination in food plants.
  • Where higher temperatures are encountered in operations, use tools capable of withstanding high temperatures.
  • Evaluate whether special application tools will be required, say, for conducting deep cleaning, detailed cleaning, or high- or low-level cleaning.
  • Hygienically designed tools normally have smooth surfaces, rounded edges, and no crevices where contaminants can accumulate and be difficult to remove. Remco’s one-piece construction scoops and shovels, and Vikan’s UST brushes and Ultra-Hygiene squeegees are great options for hygienic tools to use for food manufacturing facilities processing high-risk products.


Selected References

ABC’s of Manual Cleaning Part III: How does Manual Cleaning Work?

Part III

In this part, we address the key question: how is the manual cleaning process typically implemented? A robust manual cleaning program is generally an integration of the best of science and management – which go into developing Sanitation Standard Operating Procedures (SSOPs) that should be well-understood by the employees implementing the program.

Assess the TACTER Parameters

The TACT circle was originally developed by Dr. Herbert Sinner in 1960. This model lists the parameters needed to remove soil from a surface. Remco has added two parameters, “Employees” and “Resources,” to make it a holistic model for effective cleaning. Please refer to the comments I made on the TACTER section notes in the 5S White Paper:

Where a thick layer of allergens, foreign matter, or biofilms build up on a surface, the TACTER requirements are intensified, such as a worker needing to do intense manual scrubbing to remove such contaminants.

Evaluate Cleaning Program Considerations

The SAVER2 model was developed by Remco to assist with understanding the points necessary to build a comprehensive cleaning and sanitation program:

The following important questions are taken into consideration:

  • What type of Surface is being decontaminated?
  • What is the nature of the Soil being removed or reduced to an acceptable level?
  • What is the Aim of the decontamination action?
  • What step-by-step decontamination Activity is being implemented?
  • Is the decontamination process Validated?
  • Is the decontamination process adequately Verified?
  • How Effective is the decontamination activity?
  • How Efficient is the decontamination activity?
  • Are the processes supported by valid scientific, technical, or credible References?
  • Are Remedial actions being put in place to correct or prevent anything significant that could go wrong?

Cleaning decisions must be risk-based

Depending on the nature of the soil, surface, and other cleaning considerations, the site may decide to conduct dry-cleaning, wet-cleaning, or controlled wet-cleaning:


Dry-cleaning, where little or no water is used, is normally practiced in environments where low water activity foods (e.g. flour, milk powder, biscuits, etc.) are manufactured. This is because the introduction of water could provide a medium for microbial growth. However, care is taken not to aerosolize allergen ingredients in the process, as this could create cross-contact issues.

In wet-cleaning, water is used for removing soluble or emulsified soils from the surface. This is the most common method in operations processing high water-activity foods (e.g. meat, beverages, etc.). The biggest drawbacks faced in such environments are problems related to condensation and waste-water issues.

However, in several food plants, controlled wet cleaning at a separate sanitation station is conducted to avoid any contamination or aerosolization occurrences. This may be done to clean small equipment pieces or even large, dismantled tanks.


Document and implement the cleaning steps clearly

More importantly, employees implementing and maintaining the cleaning program must be well-educated and trained on the cleaning tasks. For a wet-cleaning operation, the following are the cleaning steps:

  • Secure equipment, disassemble, and dry-clean to remove gross debris.
  • Pre-rinse equipment surfaces with potable water, from top to bottom.
  • Apply detergent and foam, and scrub from bottom to top.
  • Post-rinse with potable water and conduct self-inspection (by the operator).
  • Conduct a formal post-sanitation inspection (usually done by QC).
  • Sanitize (with approved sanitizer) and assemble the equipment.
  • Dry equipment and let a supervisor verify as part of the pre-op inspection.


Using the right detergents and approved sanitizer concentrations is critical to ensuring cleaning effectiveness.


Next Steps

In our next blog, we’ll discuss how to set the frequency and locations for manual cleaning. Stay tuned!


Selected References:

ABC’s of Manual Cleaning Part IV: Where and When to Manual Clean?

Part IV

Part three briefly explained how to implement a typical manual cleaning process. In this part, we will explain the basics of how to identify the locations or areas that require cleaning, and how to determine how often they’ll need cleaning. These steps are very important for the establishment of the consistently sanitary environment required for safe food production.

Keeping your master cleaning schedule up to date

Every possible area, spot, or location that could potentially create an unsanitary or unhygienic food production environment if left uncleaned should be systematically accounted for. This denotes the concept of risk-based cleaning.

Generally, a typical cleaning schedule is used to document the provision of effective facility, fixture, equipment, tool, utensil, clothing, amenity, and external area cleaning. An illustration of the elements is provided below:

Any changes to the schedule should be clearly justified and be reflected in the procedures, training programs, and reviews.

 Revisiting the ‘level of clean’ for environmental surfaces

It is essential to verify whether cleaning has been carried out effectively, and normally, the ‘Level of Clean’ of an environmental surface falls under one or more of the following classifications:

  • Sanitary: The surface must be free of pathogens. In the interest of public health, the FDA sets a zero-tolerance level for foodborne illness causing microorganisms. Micro-swabbing accompanied by testing the surfaces is generally conducted.
  • Micro-clean: Apart from keeping surfaces pathogen-free, spoilage organisms should also be significantly reduced. This not only enhances food quality, but also improves the hygienic condition of the environment.
  • Allergen-clean: This involves cleaning surfaces to remove allergens. Rapid detection allergen test kits are available to verify the presence or absence of specific allergens on the surface after cleaning.
  • Quality-clean: Here, surfaces are cleaned to remove debris, dirt, or soils from the surface, which may affect product quality. Post-cleaning verification using ATP rapid detection swab is common. Acceptable ATP thresholds need to be established and records maintained for inspection by auditors as evidence of assuring a quality-clean.

It is not generally acceptable to conduct “as-needed” or “emergency cleaning”. Instead, scheduled cleaning of food contact (FCS) and non-food contact surfaces (NFCS) should be the norm, with FCS (e.g. equipment surfaces) being regularly cleaned and sanitized before and after use. Equally important is cleaning NFCS (e.g. drains, ceiling fixtures, wall junctions, equipment bearings, etc.) since contaminants can easily transfer from these areas to food and food contact surfaces.

For the control of pathogens, like Listeria monocytogenes, a site can adopt a Seek and Destroy approach that has been reflected in the FDA Listeria Guidance for RTE Foods. Here, the goal is to find Listeria in locations where you’d least expect to find them and use appropriate controls, like deep cleaning, scrubbing, and biofilm removal strategies, to eradicate any micro-harborage areas.


Creating your Manual Cleaning Plan

Cleaning is not a “one-size-fits-all” approach, as different locations may require the use of specialized tools, as illustrated below:

What’s next?

To get the best outcomes from manual cleaning, allocating responsibilities and accounting for the effectiveness and efficiency of the tasks is crucial. In our next blog, we’ll focus on understanding the people or departments responsible for planning, conducting, reviewing, and maintaining cleaning programs and tasks.

Selected References:

  • Remco (2020). The Role of Manual Cleaning in Biofilm Prevention and Removal. Whitepaper Link:
  • S. Food and Drug Administration. (2017). Draft guidance for industry: control of Listeria monocytogenes in ready-to-eat foods. Fed. Registrar, 82, 4803-4805.

ABC’s of Manual Cleaning Part V: Who is Responsible for Manual Cleaning?

Part V

Part four covered critical locations and the frequency of manual cleaning in those areas. In this part, we are going to briefly focus on understanding the relevant departments involved during the cleaning and sanitation process within a food facility.

Not a one-person job

Developing, implementing, and maintaining cleaning programs within a food plant is no small feat. Such an important activity cannot be left solely to the facility sanitation manager–it requires close and coordinated collaboration between many departments. Food safety and quality assurance, production, maintenance, and purchasing, to mention but a few, should all be part of the process. It involves the scheduling of tasks, selection and evaluation, usage, storage, care, and re-ordering of sanitation aids such as chemicals, tools, etc.

Part of the cleaning and sanitation tasks could be outsourced to third-party contractors, who may perform third shift or after-hours sanitation, and are therefore considered part of the food safety and sanitation team. Valuable input or feedback from regulatory inspectors; certification auditors; suppliers of cleaning tools, equipment, and chemicals; subject matter experts; and even customers, are also an essential part of a successful program. Furthermore, the intricacies of a robust cleaning program will depend on what is required to ensure that food products are free from disease-causing organisms and other contaminants that significantly impact on food safety and quality.

Accounting for manual cleaning responsibilities

Defining, implementing, and maintaining a Master Cleaning Schedule can become an intensive exercise.

If we look at the Master Cleaning Schedule shown below, it requires additional independent and trained personnel to develop the programs; monitor the progress; and verify or audit the process, and requires that responsibility for each of these be allocated, along with proof of documentation that these actions happened.

Toward a Hygiene and Sanitation Culture

The entire organization, from top management to every employee, needs to be committed to the production of safe food under sanitary conditions, as cleaning comprises an important component of a food safety and quality management system.

As Frank Yiannas, FDA deputy commissioner, rightly points out: “Food Safety Culture is about creating a behavior-based food safety management system.” Hence, an all-inclusive integrated sanitation approach (as we’ll discuss in Part 6 of this blog series) becomes a key aspect of the site’s education and training programs, which should be seamlessly embedded into the overall organizational culture.

Some ways of improving hygiene and sanitation culture when using manual cleaning tools may be as follows:

  • Use of FDA-compliant, color-coded, hygienically designed, durable, and high-quality cleaning tools.
  • Education and training of employees on the why, what, where, when, how, and who of tool selection, care, cleaning, storage, care, and maintenance.
  • Motivation of employees through transformational leadership and learning opportunities.

What’s Next

In our next blog, we’ll understand the key regulations, standards, and industry best practices that support a manual cleaning program for a food facility.

Selected References:

  • Smith, Debra (2017). Optimizing Food Safety Through Good Cleaning Tool Maintenance. Whitepaper Link:
  • Yiannas, F. (2008). Food safety culture: Creating a behavior-based food safety management system. Springer Science & Business Media.

ABC’s of Manual Cleaning Part VI: Regulatory and Standards Expectations Regarding Manual Cleaning

Part VI

Part five of our blog series focused on allocating various manual cleaning responsibilities, and on how to create a robust hygiene and sanitation culture within an organization. In this blog, we’ll look at the U.S. regulatory requirements, key industry, and global standards, and the integrated sanitation best practices that would support a manual cleaning operation.

Understanding the U.S. Regulatory Context

Cleaning and sanitation are key regulatory requirements in the food industry. According to recent FDA estimates, about 1 in 3 U.S. food recalls may happen because of poor sanitary practices, and a significant proportion of these relate to Salmonella and Listeria monocytogenes cross-contamination incidents within a food plant.

The 21CFR 117 FDA regulations are clear about the importance of regular cleaning to prevent allergen cross-contact and cross-contamination of food products. Section 117.35 on “Sanitary Operations” clarifies that the food-contact surfaces of equipment must be cleaned and sanitized as necessary, and that non-food contact surfaces must be cleaned regularly.

Moreover, FSIS legislation based on Federal Meat Inspection Act, Poultry Products Inspection Act, and Egg Products Inspection Act also emphasizes proper cleaning and sanitation to ensure the sanitary conditions necessary to produce safe food. Cleaning surfaces in these establishments will need some efficient and effective form of mechanical agitation using manual cleaning tools to remove rigid soils, e.g. surface biofilms.

Industry and Global Standard Expectations

GFSI-based certification standards have provided a series of benchmarks for harmonizing global food safety programs to an agreed-upon level of industrial expectation. The common standards focus greatly on using the right types of cleaning tools, as stated:

  • According to BRC Global Food Standard – Food Safety, Section, “Cleaning equipment shall be hygienically designed and fit for purpose, suitably identified for intended use (e.g. color-coded or labeled), cleaned and stored in a manner to prevent contamination.”
  • SQF Code, Section states: “All equipment cleaned after use or at a frequency to control contamination and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination.”
  • FSSC 22000 – ISO 22002 Prerequisite Programs on Food Safety – Part 1: Food Manufacturing, Section 11.2 on ‘Cleaning and Sanitizing agents and tools’ states: “tools and equipment shall be of hygienic design and maintained in a condition which does not present a potential source of extraneous matter.”

As explained in part one of our blog series, during the sanitation process, manual cleaning of surfaces and equipment becomes inevitable, since, according to 3A-SSI Standards, if the food-contact components of equipment are not designed for CIP or other automated methods of cleaning, these parts should be cleaned and sanitized manually.

Embracing an integrated sanitation approach

Sanitation is not just about cleaning and sanitizing surfaces and equipment but is a holistic risk-based methodology aimed at significantly minimizing or preventing allergen cross-contact and/or microbiological and foreign material cross-contamination incidents within a facility. Illustrated below are the components of an integrated sanitation approach:


In a nutshell, here is a good list of industry best practices that may be integrated into a sanitation program:

  • Color-coding – Use total-color tools to differentiate between hygienic zones, or allergen zones, or to distinguish between tools used for cleaning food-contact and non -food contact surfaces.
  • Hygienic Zoning – Implement a good zoning approach that separates raw and finished products, allergen products from non-allergen products, and thus prevents, or significantly minimizes, cross-contamination incidents. Proper zoning standards also support environmental monitoring and control programs.
  • Hygienic Design – Facility surfaces, equipment, utensils, and tools of a hygienic design and construction are more quickly and easily cleaned after use and pose less risk of contaminant harborage and transfer.
  • Process Flow Management – Manual cleaning and tools streamline processes because, in part, proper selection, storage, cleaning, and care of tools prevent contamination incidents in a food plant.
  • 5S – Workplace organization methods that incorporate elements of Sort, Straighten, Shine, Standardize, and Sustain into a manual cleaning program will be of benefit.


Manual cleaning, as an inevitable part of FDA FSMA Sanitation Control; FSIS-USDA regulatory requirement; and global and industry standard expectations, provides a proactive measure that should not only prevent or minimize food recalls, but also go a long way towards avoiding or reducing site inspection violations and foodborne illnesses.


Selected References:



FSIS Unveils a New Roadmap for Salmonella Reduction

Remco is proud to have participated in the USDA-FSIS virtual public meeting on Salmonella. The forum discussed the agency’s Salmonella reduction efforts through science-based, data-driven, and innovative strategies that ensure the safety of meat, poultry, egg products, catfish, and siluriformes. The meeting was attended by over 650 people from across the globe in government, academia, food processing, and suppliers. 

Salmonella is a bacterial pathogen commonly found in contaminated food, water, and environmental surfaces. According to CDC estimates, Salmonella causes about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the U.S. every year. Proper handling of raw carcasses and finished products, following validated cooking protocols, cleaning and sanitizing equipment and surfaces, and practicing safe food handling practices are some of the established key pathogen control interventions that could reduce those numbers.

Some key highlights covered in the public meeting discussion are as follows:

  • Healthy People 2020 Goal on reducing Salmonellosis transmitted through food is now far from being met. In response to helping meet these targets by 2030, FSIS has released its Roadmap to Reducing Salmonella – Driving Change through Science-based Policy. Through this blueprint, FSIS intends to lead with new and existing scientific research, build the necessary relationships, and influence behavior changes within the supply chain in order to positively impact pathogen reduction.
  • Over 60% of Salmonella-related illnesses are related to FDA-regulated products, especially fruits and seeded vegetables. As part of the resolution, the FDA has released new protocols for agricultural water quality, testing, and treatment. On a related note, the agency has also proposed the Food Traceability Rule, which should also help prevent future outbreaks by quickly identifying the source of contamination for high-risk foods.
  • The recent COVID-19 pandemic may have significantly shifted surveillance priorities for the CDC, but Salmonella is still on their radar. Whole genome sequencing as a detection tool should be able to help identify recurring, emerging, and persistent Salmonella strains, which may then be controlled using targeted prevention strategies.
  • Over the years, the inclusion of Salmonella Performance Standards ( as one of the metrics used by FSIS to verify process control in meat and poultry slaughter and process establishments that produce certain classes of products) into HACCP has helped reduce product contamination rates in FSIS-regulated establishments. However, Salmonellosis incidences have not significantly gone down. Therefore, more collaboration with agencies and a multi-sectoral approach that covers farm-to-fork, with emphasis on the retail stores and consumer education outreach will be required. There should also be a greater focus on pre-slaughter control interventions e.g. implementing better animal husbandry standards.

Close to 40 participants provided oral comments at the meeting, and Remco is grateful to have participated in the session. Interested parties can still submit written comments on the issue on or before Oct. 16, 2020 at the portal.

Remco supports FSIS’s Salmonella Reduction policies, programs, initiatives, and efforts by supplying high-quality, durable, FDA-compliant, and hygienically-designed cleaning and material handling tools – such as brushes, squeegees, scoops, and many more – necessary for maintaining sanitary conditions in FSIS-regulated establishments, and other hygiene-sensitive facilities. Moreover, our color-coded tools perfectly align to an establishment’s hygienic zoning approach required to prevent product cross-contamination.



  1. FSIS Public meeting: Salmonella – State of Science,
  2. CDC Salmonella estimates,
  3. FSIS Roadmap to Reducing Salmonella,
  4. FSMA Proposed Rule for Food Traceability,
  5. CDC, Whole genome Sequencing,
  6. Pathogen Reduction – Salmonella and Campylobacter,’s,grinding%20process%20in%20limiting%20contamination.
  7. Public Comment Portal on Meeting: Salmonella – State of the Science,


High-Temperature Tools in Food Processing

Food processing regularly involves frying, roasting, pasteurization, and sterilization—all of which require varying degrees of heat. These hot surfaces call for tools that can withstand high temperatures to clean or handle food products.

High-temperature tools should comfortably be able to withstand temperatures of 212° F or above during their use, which means most conventional tools aren’t suited for the job. That’s why Remco and Vikan have recently launched a full high-temperature range of sanitation and material handling tools.

Generally, there are three main scenarios as to when these heat-resistant tools are required in a food processing environment:

  • Where there is the potential of debris on surfaces to harden when being cooled, hence they need to be removed while still hot;
  • Where conventional tools may become damaged, harm the equipment, and/or become a food safety or quality hazard when used on a heated surface; or
  • To minimize polymer/additive migration from a heated conventional handling tool to food or a hot food contact surface.

Here are some common guidelines to follow when using high-temperature tools in a food plant:

  1. Employee safety first – use the right PPE to protect employees from hot surfaces.
  2. Turn off the heat source when using the tools. The cooler the surface the better, as long as this does not influence debris removal or negatively influence cleaning procedures.
  3. Understand the variability of the process. High-temperatures alone may not be the only factor. Assess the other operating conditions, such as the chemicals being used, the applied mechanical force, the contact time, the surface type, and the soil.
  4. Select the right tools for the right job.
  5. Inspect tools often and replace bad or damaged tools immediately. Ensure proper storage, care, and maintenance to increase the life of the tools.
  6. Try out a sample tool on a small area before putting it to actual use to ensure it can withstand the heat and is able to clean the area.

Remco offers a range of temperature-resistant tools, such as brushes, scrapers, hoes, and paddles, in up to 9 colors. These tools are durable and withstand use in temperatures of up to 212° F on food contact surfaces and 347° F on non-food contact surfaces in 2-minute intervals.

To view Remco and Vikan’s high-temp range, click here.

Remco and Vikan Add Brush Manufacturing to the U.S.

Remco is committed to being a leading supplier of sanitation and material handling tools to the food processing industry. As a part of this commitment, we are now manufacturing Vikan brooms and brushes in the U.S.

Over the past several months, we renovated our existing manufacturing area to accommodate state-of-the-art brush machines and trained employees in the manufacturing processes. In the last two months, we started producing several of our most popular brooms and brushes here in Indiana. These brooms and brushes meet the same quality standards that you have come to expect from every Vikan product.

We are confident that accomplishing our goal of producing more products in the States will provide lasting benefits to our customers, and we are excited about the future opportunities that U.S.-based manufacturing will create. 

FDA Releases the ‘New Era of Smarter Food Safety’ Blueprint

On July 13, the FDA unveiled its master plan for creating a more digital, traceable, and safer food network system that should help bend the curve of foodborne illnesses in the U.S. Frank Yiannas, FDA Deputy Commissioner for Food Policy and Response, provided a timely justification for the launch of this ‘New Era’ Blueprint for the Future: “Foods are being reformulated, new foods and new production methods are being realized, and the food system continues to evolve. To succeed in these modern times, we need more modern approaches …”

FDA’s ‘New Era of Smarter Food Safety’ blueprint is the culmination of contributions from regulators, industry experts, and public comments in order to come up with an extensive, collaborative, and practical document based upon the following four core elements:

  1. Tech-enabled traceability approaches;
  2. Smarter tools and approaches for prevention and outbreak response;
  3. New business models and retail modernization; and
  4. Food safety culture.

These leveraging technologies, processes, and best practices are intended to support but not replace FSMA, while assisting the industry with developing compliant, prevention-based food safety systems. Moreover, the video message from FDA Commissioner Dr. Stephen Hahn emphasized that increasing relevance of the ‘New Era’ plan: “We know from our experience during the [COVID-19] pandemic that the blueprint is about those ideas whose time has come, and implementing them will strengthen our ability to protect the food supply, in good times and [in] bad [times]…”

Remco is proud to have participated by providing valuable public comments for FDA’s ‘New Era’ blueprint, and shares the vision of promoting smarter food safety by providing our end-users with high quality color-coded material handling tools like scoops, tubs, scrapers, mixing paddles, and much more. As a Vikan company, we also distribute innovative, hygienically designed cleaning tools and solutions (such as brushes, brooms, and squeegees) to food producers and manufacturers based in North America. For further information, please visit us at:



Transportation Cleaning Guide for COVID-19 and Beyond

Desperate times may call for desperate measures, but the cleaning routines many trucking agencies are adopting in response to COVID-19 have long been established in the form of GMP and basic sanitation requirements. However, with the SARS-CoV-2 pandemic still raging on, many food distributors are required to take extra preventative measures to ensure the health and safety of customers and drivers.

Regulatory agencies haven’t been lax, either. For instance, in the interest of public health, the CDC has provided interim cleaning and disinfection recommendations for non-emergency transport vehicles. Some of the key features of the guidelines are as follows:

  1. Insist employees strictly adhere to WHO and/or CDC guidelines on frequent hand washing, practicing respiratory etiquette, social-distancing, and quarantining if they have potential illness symptoms.
  2. Clean soils on the surfaces before applying the disinfectant. This is because viral loads tend to be greater on dirty surfaces filled with organic matter. Skipping the cleaning can result in the virus being present after disinfecting.
  3. Use EPA-approved or regulations-compliant disinfectants that are proven to be effective against COVID-19 and other coronaviruses. Follow the chemical manufacturer’s usage instructions.

There are further guidelines for enhancing the vehicle cleaning process during these times of crisis:

  • At a minimum, commonly touched surfaces need to be cleaned and disinfected at the beginning and end of each shift. As a precaution within the hospital sector, for instance, medical transport vans or vehicles should be cleaned and disinfected after use by the patients who are visibly ill.
  • When cleaning and disinfecting, workers should wear appropriate PPE, and the doors and windows should remain open for better airflow. If available, disposable or washable gowns are recommended. 
  • Clean different surfaces appropriately:
    • Hard, non-porous surfaces (steering wheels, hand rests, windows, door handles), should be cleaned with soap and water or a detergent before sanitizing.
    • Electronic surfaces (tablets or touch screens) should have visible dirt removed with a clean, dry cloth and then they should be disinfected, following the chemical manufacturer’s instructions. 
  • After cleaning, single-use PPE should be disposed of and work uniforms/reusable garments should be laundered using the highest temperature setting and dried completely. Workers should then immediately wash their hands for at least 20 seconds using soap and water, or use hand sanitizer (minimum of 60% alcohol) if washing facilities aren’t available. 
  • Insist on keeping a good vehicle cleaning checklist that covers the sanitation and disinfection of internal and external surfaces, frequency of cleaning, and a progress record.

Moreover, this is not an exhaustive list of recommendations. Please consult CDC, FDA, OSHA, and other guidelines for more details when setting up a cleaning plan.

As a precautionary note, the FDA has not yet found evidence as to whether the SARS-CoV-2 virus can be transmitted through food packaging. However, out of an abundance of caution, cleaning efforts must be increased due to the importance of the transport and distribution systems, as they are vital to maintaining the continuous flow of essential supplies, food, fuel, and medical equipment.



US References:

Other Global References: