Will you get infected if you clean at work in the cold chain?

If you pay attention to hygiene, you will not get infected.

Daily cleaning requirements for the cold chain environment

(1) Cargo transfer and storage area (normal temperature area outside the cold storage)

The ground of the cold chain food transfer and storage area , walls, weighing tools, carts, forklifts, transportation containers and other related supplies and appliances, spray them with detergent and let it act for enough time according to the product instructions, and then rinse with clean water to remove the remaining detergent. Frequently touched surfaces such as door handles, elevator buttons, stair handrails, forklift steering wheels, cart handrails, etc. in cargo transfer and storage areas should be cleaned more frequently (at least once in the morning and evening). Alcohol-containing wipes or other surface-friendly wipes can be used. Wipe clean with clean detergent.

(2) Cold storage

Sundries unrelated to production work should not be stored in the cold storage. Clean the dust on the floors and walls of the cold chain food transfer and storage area every day, and use high-pressure dry and wet vacuum cleaners to collect dust and dirt. Dust, drip plate dirt, filters, etc. on the surface of each component of the cold storage refrigeration host can be blown dry with compressed air during cleaning. Return air is the prerequisite for the entry of cold air, so the return air filter of the host should be kept clean to avoid long-term accumulation of dust and mildew. Dirt on the surface of the cooling water tower should be cleaned every month. When the host is running for a long time, the air contains more dust and scale. Appropriate methods should be selected to clean the water tower and condenser according to the type and environment of the cold storage.

When the cold storage is empty, the cold storage can be thoroughly cleaned to remove accumulated frost and water, and use a broom or high-pressure vacuum cleaner to deeply clean all sanitary corners in the cold storage.

(3) Cold chain food outer packaging

Under the condition that there is no outbreak of COVID-19 or other infectious diseases, no positive reports of nucleic acid in environmental samples, and there is no obvious contamination in food packaging, It is not necessary to clean the outer packaging of food. If contamination is found on the outer packaging of food, a detergent should be used to wipe it clean or perform preventive disinfection depending on the degree of contamination.

(4) Refrigerator or Freezer

Wipe and clean the outer surface and handles of the refrigerator (freezer) every day. For refrigeration and cold storage inside the refrigerator (freezer), the contents can be emptied regularly and then the power is turned off and returned to room temperature. The frost and water in the refrigerator and freezer can be wiped off and then cleaned. You can use clean water or refrigerator-specific detergent to wipe and rinse.

(5) Cleaning of public areas

Regularly clean door handles, stair handrails, elevator buttons, etc. in public areas such as office areas attached to cold chain warehouses. Clean the surfaces of objects in contact and increase the cleaning frequency appropriately (at least once in the morning, noon and evening), spray or wipe clean with detergent or alcohol-containing disinfectant, and rinse non-corrosive surfaces and utensils with clean water. Use 500 mg/L chlorine-containing disinfectant to spray or wipe the floors and walls of the bathroom for disinfection. After 30 minutes, rinse with clean water.

(6) Implement protection requirements for cleaning staff

When performing daily cleaning of cold chain logistics cold storage items, staff should wear work caps, disposable medical surgical masks, gloves and overalls , apron, rubber boots, etc., and keep warm according to the temperature of the cleaning place. After cleaning, perform hand hygiene according to prescribed procedures.

(7) Other requirements

All cleaning operations should record the cleaning work in detail, including cleaning date, personnel, location, cleaning objects, cleaning agent name, concentration and action time, etc. , relevant information and records should be retained for at least 2 years.