Covidguideline updates

1. Online Portal for
Covid-19 Testing
Management
System
Submitted by
Ku. ASIMA MAHATO
Enrollment No. 0811MLT19PG003
Guided by
Mr. Narendra Parmar
SRI SATYA SAI COLLEGE OF ENGINEERING

2. Agenda
 Understanding Coronavirus & Covid-19 : Symptoms, Spread
 Preventive Measures to be
- Physical Distancing
- Personal Hygiene
- Cleaning & Sanitation
 Other precautions as suggested by government
 Management of food establishment on identification of COVID-19 positive case

3. Section - 1
Understanding
Coronavirus and COVID -
19

4. 1. 1 What is Corona virus and Covid-
19?
 Coronaviruses are a large family of viruses.
 In humans, several Corona viruses are known to cause respiratory infections
ranging from Common Cold to more severe diseases such as Middle East
Respiratory Syndrome (MERS) and Severe Acute Respiratory Syndrome (SARS).
 The most recently discovered Corona virus causes COVID-19.
Covid-19 is the name of the disease
caused by virus Severe Acute Respiratory
Syndrome Coronavirus 2 (SARS-CoV-2)
Presently there is no vaccine for COVID-19 and it is under
development by various countries

5. 1.2 How does the disease spread?
Droplets from
mouth or nose are
releasing when a
covid-19 person
coughs
Droplets falls on
Surface or Object.
These droplets are
too heavy to hang in
the air. They quickly
fall on floors or
surfaces.
Directly - when contaminated hands touch the
mouth, nose, eyes
Indirectly: when contaminated surfaces are
touched.

6. 1.3 What are the symptoms?
 The typical symptoms are
– Asymptomatic to Mild Flu
– Fever i.e. temperature above 99 F
– Dry cough
– Tiredness
– Shortness of breath
– Pneumonia like symptoms
– Muscle pains
– Diarrhoea
– Fatigue
 The symptoms typically occurs between 2 – 14 days.
 The vulnerable group that can get affected are Immuno-
deficient persons, Elderly people, Diabetic, High Blood
Pressure people etc.

7. 1.4 Does Covid-19 gets
transmitted through food?
 So far, there is NO reported evidence of COVID-19 getting
transmitted through food including poultry, seafood.
 However, like other viruses, the virus that causes COVID-19 can
survive on surfaces or objects.
 For that reason, it is critical to develop and follow a robust food
hygiene program to prevent the spread of the virus.
 It is the responsibility of the FBO to follow Good
Manufacturing Practices (GMP), Good Hygiene Practices (GHP)
as prescribed in Schedule IV of FSS (Licensing and Registration
of Food Businesses) Regulations, 2011.

8. 1.5 Mandatory Golden Rules to be
followed all the times by all FBOs
Deep Cleaning &
Sanitation
Stringent Personal
Hygiene
Thermal Screening
at the Entry
Download and Use
Aarogya Setu App
Physical
Distancing
2 mt.

9. Section -3
Personal Hygiene

10. 3. Personal Hygiene
Hand Wash
40-60 Sec with
soap and water
Alcohol
based
Sanitizers
used for at least
20 seconds
Good
Respiratory
Hygiene
(Wear Mask/
face cover)
Frequent
Cleaning &
Disinfection
No
Close
contact
5 Rules of Personal Hygiene

11.  Hand wash for 40-60 seconds preferably followed by sanitation with 70% alcohol or
equivalent for at least 20 seconds Staff MUST wash and sanitize their hands after
removing the street cloths and before touching the clean cloths.
 Strict implementation of no jewellery, watches use policy.
 Sanitize mobile phones after entry at the work.
 Gloves to be worn during handling of ready to eat food, after which no other surface is
be touched.
 If your task requires direct contact with ready-to-eat food, wash your hands and the
exposed portions of your arms for 40-60 seconds prior to donning gloves and before
touching food or food-contact surfaces. Wash your hands immediately after removing
gloves.
Note that wearing gloves may give false sense of security. There is no substitute to
hand washing and sanitizing to prevent Covid-19.
3. Personal Hygiene

12.  Respiratory Hygiene shall be adhered by covering mouth, nose while coughing.
Dispose of the tissue in closed trash bin.
 Reporting of illness: Encourage workers to stay home if they are showing symptoms
like coughing, fever, breathlessness etc. Illness reporting on phone to be accepted.
Isolate the person if they have flu like symptoms while at work and inform the
authority.
 Personnel close to infected person must do self- quarantine / isolate as per directions of
the Government. Isolated persons to use dedicated toilets and washing area.
 Discontinue use of Biometric / fingerprints, sharing of belongings, (e.g gloves, jackets,
common stationery, pens, work tools etc) during pandemic period.
 Food premises, toilets, counters, equipments etc that came in contact with the infected
persons shall be thoroughly cleaned with hot water & detergent and disinfected with
0.1- 0.5% hypochlorite solution, QAC or a suitable equivalent.
3. Personal Hygiene

13.  Face mask / cover and clean protective clothing MUST be worn by all. No gaps
should be observed after wearing the mask / cover. The face mask / cover should be
changed every 6 hours or as soon as they get wet/dirty. Reusable masks should be
washed and sanitized.
 Reusable face covers should be discarded on loosing shape or getting damaged.
 Disposal of the mask must be done separately in the closed bins. Paper/tissue, paper
bag may preferably be used to put used face covers before disposal.
 Employee should avoid touching face, eyes, nose etc.
3. Personal Hygiene
N-95 Mask Elastomeric Respirator Disposable Facemasks
Double layered
Cloth Face Coverings

16. https://www.youtube.com/watch?v=D2sbZTHa7pM

18. Important: Disposal of used PPE – As per Medical Waste
Guidelines
The used mask, gloves, gowns, shoe cover, head cover and other PPE are to be
considered like medical waste as it might be a source of further contamination. It
includes:
- Generally, Masks & gloves should be thrown in closed SEPARATE waste bin post use or in
paper bags sealed with due declaration
- Disposal as per manufacturers instructions
- If the mask is used by persons showing symptoms, then it will be put in a plastic bag before
throwing in separate waste bin.
- Masks (and other personal protective equipment) that are used in hospitals or quarantine or
isolation facilities should be decontaminated and incinerated at high temperatures in
dedicated facilities.
 Give clear communication that Covid-19“it is recoverable”
 Be Empathetic towards people.
 Make SOP covering Emergency contacts, Details of family members etc.

19. Section-4
Social Distancing

20.  Minimize physical contacts between two persons. Minimum distance to be maintained
is 2 meter. To do this, FBOs to do the following.
- Limit the no. of people on production floor/kitchen area/store/shop
- Limit number of people e.g. Drivers, Cleaners, Customers etc.
- Stagger work stations, food preparation area etc.
- Review the speed of production lines
- Review shift arrangements
- Use spacing measures like stickers, tapes, markers to maintain the distance at all the places.
- Prohibit sharing of lockers
- Food delivery personnel should leave the packet at 2 meter distance at customer’s door.
DO NOT handover the food packet directly to the customer.
- Takeaways to be encouraged, instead of Dine-In.
- Face – To- Face meetings are restricted as much possible.
- Separate entry/exit for staff and customers
- Avoid crowding in parking or other utility area (restrict any unavoidable congregation to min
5 people with appropriate social distancing)
4. Social Distancing

21. Section-5
Cleaning & Sanitation

22. Cleaning Agents, Sanitizers & Disinfectants
• Sanitizing & Disinfecting refers to
using chemicals, to kill germs on
surfaces. This process does not
necessarily clean dirty surfaces or
remove germs, but by killing
germs on a surface after cleaning,
it can further lower the risk of
spreading infection.
• The main difference between
sanitizer & disinfectant is that the
former kills the germs to –log of 4
while later kills to –log of 5. In
other words, disinfectants are
more powerful. Besides it has
higher contact time than
sanitizers.
Cleaning refers to
the removal of
germs, dirt, and
impurities from
surfaces. It does
not kill germs, but
by removing
them, it lowers
their numbers
and the risk of
spreading
infection.

23. How SARS-CoV-2 gets
deactivated?
There are a few ways to burst
this flimsy shell. Cleaning
with soap & water gets
maximum job done.
 Alcohol-based products
disintegrate the protective lipids.
 Quaternary ammonium
disinfectants attack protein and
lipid structures, thwarting the
pathogen’s typical mode of
infection.
 Chloride and other potent
oxidizers swiftly break down a
virus’s essential components.
Enveloped viruses like SARS-CoV-
2—which rely on a protective
lipid coating—are the easiest
type to deactivate.

24. Some examples of WHO recommended sanitizers & Disinfectants
Active Ingredient Conc. Contact Time Surface Comments
Quaternary Ammonium
Compounds (Quarts)
- 5 – 10 Min Hard Nonporous (HN); Food
Contact Post-Rinse Required (FCR)
Example: cetylpyridinium
chloride
Peracetic or Peroxyacetic
acid
500−2000
mg/L
As per labelling Hard Nonporous (HN)
Sodium Hypochlorite 1000 –
5000 ppm
i.e. free
chlorine
5 – 10 Min Hard Nonporous (HN) Where unstabilized
chlorine is used (doesn’t
contain Cyanuric acid), the
strength loses fast. In this
case 1% chlorine sol. shall
be used.
Isopropanol 70% 30 sec – 2 Min Hard Nonporous, Metallic
Ethanol 70% 30 sec – 2 Min Hard Nonporous, Metallic Comments
Reference: WHO / UNICEF document dated 3rd March 2020 om Water, sanitation, hygiene and waste management for the
COVID-19 virus
Note: - Cleaning process should be followed by disinfection.
 Use chemicals as per the direction provided by the manufacturers.
 There are more chemical based disinfectants available; this is just a suggestive list.

25.  Cleaning & Sanitation Program as described in Schedule IV is mandatory to
follow.
 Following Food establishments shall be cleaned with soap and water, followed by
disinfection using quaternary ammonium compound such as BKC or freshly prepared
.5% hypochlorite solution (free chlorine) or any other disenfecant found effective
against coronavirus .
– food preparation/ production area,
– stores, packaging area,
– service area,
– waste disposal area,
– office space,
– transport vehicle
 Clean Equipment, containers, utensils, cutlery, etc. thoroughly with soap and water. Use
of hot water (above 60o C) is recommended.
5. Cleaning & Sanitation

26. 5. Cleaning & Sanitation
Step 1: Preparation
Step 2: Cleaning
Step 3: Sanitising
Step 4: Air drying
• Remove loose dirt and food particles.
• Rinse with warm, potable water.
• Wash with hot water (60 °C) and detergent.
• Rinse with clean potable water.
• Treat with very hot, clean, potable water (75
°C) for at least 2 minutes.
• Leave benches, counters and equipment to air
dry.
• The most hygienic way to dry equipment is in a
draining rack.

27. Suitable chemicals for disinfection
Active Ingredient Conc./ Dil. Contact
Time
Suitable For Frequency
Quaternary Ammonium Compounds
(QACs) such as Benzalkonium
chloride (BKC), Quaternary Methyl
Butyric Acid (QMBA) etc.
- 5 – 10 Min Food Contact Surfaces After use
Common touch points Every two hours
Food premise Every four hours
Peracetic or Peroxyacetic acid 500−2000
mg/L
10 minutes
or as per
labelling
Food Contact Surfaces, After use or as and
when required
Common touch points Every two hours
Food premise Every four hours
Sodium Hypochlorite 5000 ppm (i.e.
0.5%)free
chlorine
10 Min Food Contact Surfaces, After use or as and
when required
Common touch points Every two hours

28. Suitable chemicals for disinfection
Active Ingredient Conc./ Dil. Contact
Time
Suitable For Frequency
Isopropanol 70% 2 Min Food Contact Surfaces, After use or as and
when required
2 min Common touch
surfaces,
Every two hours
30 sec Hand Sanitation As an when required
Ethanol 70% 2 Min Food Contact Surfaces, After use or as and
when required
2 min Common touch
surfaces,
Every two hours
30 sec Hand Sanitation As an when required
Note: -
• Cleaning process should be followed by disinfection.
• Use chemicals as per the direction provided by the manufacturers.
There are more chemical based disinfectants available; this is just a suggestive list.

29. 5. Cleaning & Sanitation
High touch points Method and Frequency
Elevator buttons, handrails / handles and call buttons,
escalator handrails, public counters, intercom systems,
equipment like telephone, printers/scanners, and other
office machines, table tops, chair handles, pens, diary files,
keyboards, mouse, mouse pad, tea/coffee dispensing
machines, etc.
Cleaned twice daily by mopping with a
linen/absorbable cloth soaked in QAC/
freshly prepared 0.5 % hypochlorite,
70% alcohol or an equivalent
Metallic surfaces like door handles, security locks, handles
of baskets/carts, display racks
(where bleach is not suitable)
70 % alcohol
Hand sanitizing stations at the entry and near high contact
surfaces.
Cleaned at least twice in a shift.
Sanitized withQAC/freshly prepared
0.5 % hypochlorite, 70% alcohol or an
equivalent

30. 5. Cleaning & Sanitation
High touch points Method and Frequency
Toilets and Washrooms After every shift using water and
detergent, followed by QAC/ freshly
prepared 0.5 % hypochlorite/70%
alcohol or an equivalent
Area of two meters around the person who has coughed Vacated immediately, thoroughly
cleaned and disinfected with
QAC/freshly prepared 0.5 %
hypochlorite/70% alcohol or an
equivalent
All cleaning equipment, cloth, mops, reusable protective
gear such as boots, gloves
Cleaned thoroughly before use &
after use. Sanitize where required.

31. Guidelines for preparation of Disinfectant
Active Ingredients Percentage
Alkyl (C14 50%, C12 40%, C16 10%)Dimethyl Benzyl Ammonium
Chloride
32.0%
Octyldecyl dimethyl ammonium chloride(C8/10) 24.0%
Dioctyl dimethyl ammonium chloride(C8/8) 9.6%
Didecyl dimethyl ammonium chloride(C10/10) 14.4%
Inert Ingredients 20.0%
1.Guidelines for preparation of Quaternary Ammonium Compounds (only
indicative)
Dilution: 1:64000
5. Cleaning & Sanitation

32. Product Available chlorine Preparation of 0.5% solution
Sodium hypochlorite – liquid bleach 3.5% 1 part bleach to 5 parts water
Sodium hypochlorite – liquid 5.0% 1 part bleach to 8 parts water
NaDCC (sodium dichloro-isocyanurate)
powder
60% 8.5 grams to 1 litre water
NaDCC (1.5 g/ tablet) – tablets 60% 5.5 tablets to 1 litre water
Chloramine – powder 25% 40 g to 1 litre water
Bleaching powder 70% 3.5 g to 1 litre water
Any other As per manufacturer’s Instructions
2.Guidelines for preparation of 0.5 percent Sodium Hypochlorite Sol.
5. Cleaning & Sanitation
Example of few other disinfectants
Hydrogen peroxide (15% solution) solution: Prepare 2.5% w/v solution in water
Peroxy acetic acid (5-15%) solution: May be used upto 200 ppm
Quaternary ammonium compound (eg. Bac-cide): Dissolve 50 ml in 1 litre water
Note
Use chemicals as per the direction provided by the manufacturers.
There are more chemical based disinfectants available; this is just a suggestive list.

34. Cleaning and disinfecting equipment and metal surfaces