COVID-19 FAQ for Grocery Stores: Cleaning and Disinfection1
This flyer is best viewed as a PDF. It provides guidance for grocery stores regarding COVID-19.
There is no CDC report that COVID-19 is transmitted through food, but evidence suggests it may remain viable for hours to days on surfaces. CDC recommends cleaning followed by disinfection as a best practice for prevention of COVID-19.
WHAT DISINFECTANTS SHOULD BE USED?
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CDC advises using compounds on the list of EPA recommended disinfectants, which can be found at: go.ncsu.edu/epacovid-19. (Note: this list is based on current data, but compounds have not been validated for COVID-19.)
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Check with chemical suppliers to see if disinfectants are on the lists, effective and if changes need to be made for them to be used effectively.
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To use heat, run utensils or equipment through a commercial dishwasher that will heat to 145°F (65°C) or higher for five minutes or longer. Alternatively, hot water maintained at or above 145°F (65°C) can be used.
HOW SHOULD SURFACES AND SELF-SERVICE AREAS BE HANDLED?
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EPA recommended commercial disinfectants should be used on the following as often as is practical:
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Shopping carts, shopping baskets and power scooters
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Self-check out lines, counters, cafe areas (tables, chairs)
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All self-service surfaces, including: buffet/salad bar lines, shakers, bottles, condiment stations, etc.
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Restroom surfaces, including: doorknobs, faucets, handles, etc.
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Avoid wiping surfaces with water only; use a disinfectant.
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Utensils in self-service areas should be changed as often as possible. Management should assess how frequently they are used and make decisions.
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Consider moving self-serve items like condiments and utensils to behind the employee counter to minimize contact, if possible.
For More Information
Visit: www.cdc.gov/coronavirus/2019-ncov
(800) 232-4636
