Lol about the holes, thank you. Woops.
Trial and error.
See I did not want to waste wipes either and figured the water bleach thing is good (I still think it is) but it was dumb if me with the holes. I didn’t know...
That alright. No biggie. Grateful for what I do have.
This is A LOT of work and time cleaning everything but it’s worth it for peace of mind, sheez.
Can’t take any chances.
Where are we with the latest reputable sources on surface transmission?
I don't know how to define "reputable" anymore after this week, LOL.
I found this from the FDA:
Food Safety and the Coronavirus Disease 2019 (COVID-19)
It says in part:
March 17, 2020
Q: Is the U.S. food supply safe?
Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.
Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.
The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs.
It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness.
[...]
Q: A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe?
Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.
If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s
What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.
While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee,
facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.
See:
FSMA Final Rule for Preventive Controls for Human Food.
- Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices.
- In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19.
- IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments.
Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?
We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging.
Additionally, facilities are required to
control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, f
acilities are required to maintain clean and sanitized facilities and food contact surfaces.
More at the link:
Food Safety and the Coronavirus Disease 2019 (COVID-19)
BBM. It doesn't seem to address my concerns that a sick store employee or even another customer who has Covid-19 might have coughed or sneezed on my bag of frozen broccoli just before I got it. I watched someone pick something up, look at it and put it back more than once today. Or open a freezer door and stick their head in and look at the food closely.
ETA: This sentence doesn't exactly give me confidence:
"It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads."
I'm going to operate as if it's possible and likely, clean items as best I can, wash my hands and avoid touching my face after cleaning the groceries. MOO.
