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Safer Cleaning and Disinfection for Schools

Recent Webinar on Safer Cleaning and Disinfecting in Schools

The SARS-CoV-2 virus is providing unique cleaning and disinfecting challenges for schools. Both cleaning and disinfecting are required for school rooms and hallways and are required with greater frequency. Effective and safer cleaning products are not readily available or affordable in many cases. Each school district is designing its own safety and hygiene protocols.

To provide guidance for schools, TURI is working with some members of the team that developed a cleaning and disinfecting handbook for schools to deal with the H1N1 pandemic of 2009. The goal is to produce a comprehensive cleaning and disinfecting handbook for the SARS-CoV-2 virus. Some of the most timely materials are already revised and provided here. 

Type
Title
Description
Revised Chapter (of the 2010 Handbook for School Cleaning and Disinfection ) Selection of Products How to create a systematic inventory and protocols for using safer products with product examples
Revised Chapter (of the 2010 Handbook for School Cleaning and Disinfection) Equipment for Infection Control Overview of newer cleaning technologies and their uses
Poster Chain of SARS CoV 2 Transmission Graphic overview of how the virus can be transmitted
Poster Breaking the Chain of Transmission Graphic overview of strategies for preventing COVID 19
Poster Using Disinfecting Wipes Graphic description of how best to use disinfecting wipes
Poster Choosing Safer Disinfectants Graphic overview designed for product selection
Template High-Touch Points Word and image depiction of high-touch points within a school
Guide How to Use EPA List N Practical support for navigating List N
Guide Cleaning and Disinfecting by School Department Suggested protocols by department for both custodial and other staff that might be cleaning
Guide Comparing Health and Safety Information for SDSs and Antimicrobial Pesticide Labels Guidance and examples for comparing the different information provided on the two different sources of information for ingredients and use