Cleaning and Disinfection

Cleaning and disinfection 

Last updated: Sept 2021

Note: This information was first produced to support emergency aid and local support responses at the beginning, and throughout, the pandemic.  It is still accurate and we encourage you to read it and think about how it applies to your setting.

Coronavirus can live on different types of surfaces although the risk of infection transmission is currently thought to significantly reduce after 72 hours. Additional cleaning and disinfection measures must be in place in all premises. You should:

• Identify all of the places that you or others touch as you deliver your service including but not limited to; door handles, grab rails, key-pads or buttons, vending machines, table tops, chair backs and arms, computers, phones, all shared surfaces and equipment including utensils, plates and cups, vehicle handles and internal/external vehicle surfaces.

• Where possible and practical introduce a schedule to ensure cleaning and disinfection of these key touch points a minimum of every 2 hours.

At a base or premises

How to clean and disinfect surfaces and equipment effectively:

• Wipe hard surfaces with warm, soapy water using a disposable cloth

• Disinfect the surfaces using the cleaning products you would normally use, following the manufacturer instructions. Pay attention to the recommended contact time as wiping the product off too early could make it less effective.

• If you are in any way unsure whether or not the products you are using are effective against the virus, or if you don’t have access to specific cleaning products you should use a 0.1% diluted bleach solution, provided it is refreshed every 24 hours to ensure it is effective. The World Health Organisation (WHO) has written guidelines for how to prepare and use this solution.

• Use gloves and aprons if using chemical or bleach solutions, as per the manufacturer instructions.  You can use household rubber gloves, readily available in supermarkets. These can usually be cleaned in warm, soapy water for re-use, in line with the manufacturer instructions.

• Some surfaces or equipment should not be cleaned with chemical or bleach solutions including keyboards, phones or electronic devices - use disinfectant or alcohol wipes (70%) instead.

• Wash cooking utensils in warm soapy water using the cleaning products you normally use, dry using paper towels and store as normal.

• Disposable cloths, wipes, paper towels, gloves, aprons and mop heads should be double bagged and securely stored for 72 hours, if possible and practical, then disposed of along with regular waste, after cleaning has been completed. You should consider applying for costs for these items when you seek grant assistance.Here is a link to the most relevant up to date information on how to access these funds 

Travelling in a vehicle

It might not always be possible to clean and disinfect vehicles at a base or premises every two hours so it is recommended that you keep a portable cleaning kit in the boot. Wash or wipe all vehicle touch points including door handles and internal surfaces such as steering wheel, dashboard controls, radio etc. checking that the products used are suitable for car or van surfaces and interiors. To dispose of cleaning materials follow the steps above.  

Practicing thorough and effective hand hygiene whenever travelling in a vehicle is still the most important way to stop coronavirus from spreading. 

At someone’s home

You might, at times, be delivering items to someone at their home. Whilst it is no longer a legal requirement we strongly advise that you continue to wear a face covering and maintain safe physical distancing, wherever possible and practical. Continue to practice good hand hygiene whenever you are in someone's home... You might also be supporting someone who lives in a block of flats or other accommodation with communal areas. There are many extra touch points in this type of accommodation and infection transmission opportunities are increased.

Many social landlords have re-introduced cleaning schedules but it is impossible to guarantee communal hallways, lifts, stairwells, buzzer entry systems, banisters etc. will be sterile or virus-free.

You should be extra vigilant about hand hygiene when delivering items to accommodation with communal areas. Wherever possible and practical you should apply hand sanitizer before entering the building and at each point along the way to the person’s home e.g. after touching the buzzer entry, lift buttons, stair banisters and knocking the door.

You should avoid entering  the lift if someone else is in it. Remind the person that you are delivering to to wash their hands thoroughly after touching the items.  Repeat these hand hygiene steps when leaving the building.

Remember: Thorough and effective handwashing and hand sanitization before and after touching any items is the most effective way to prevent transmission infection.

Next page: Preparing, handling and delivering food

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