3 ms·

Are there good tips for doing this safely? Should I wipe down all the items? Ideally they could do so themselves.

fsckboy 7y ago
to wipe down and disinfect (if the bleach is 2.75% strength, otherwise adjust accordingly) use 1 gallon water with 1 tablespoon unscented laundry bleach for eating utensils or 1 gallon water with 6 tablespoons bleach for surfaces like tables. a gallon is 213 tablespoons so your ratio is about 200 to 1 for eating utensils vs 30 to one for surfaces, so that's metric-ish. This is "child safe" (like for nursery schools), I got it from here https://www.doh.wa.gov/Portals/1/Documents/8340/970-216-Disinfect-en-L.pdf https://www.doh.wa.gov/Portals/1/Documents/8340/970-216-Disi... I just looked at a generic bottle of bleach I bought at a chain pharmacy to see if they listed the concentration, and even better, they listed various measures as above for different uses as above, so if you look there it might be the most convenient system. source: in normal times, the board of health requires restaurants in new york city (but probably everywhere) to keep a bucket of chlorinated water (essentially diluted laundry bleach) around with rags in it to wipe off tables with bare hands in between customers. I infer from this factoid that it must be a good, safe way to disinfect things, so I mention it if you were looking for a way to wipe things down simply and reliably. obviously, you want to get the concentration right so the chlorine doesn't become a health risk itself (or bleach your jeans) so I'll try to look that up now, and I found the above link from the State of Washington.
- orblivion 7y ago
  Well I do have some isopropyl alcohol. I've been using it sparingly but it's lasting me longer than I expected.
  - fsckboy 7y ago
    nothing wrong with the disinfectant property of strong concentrations of alcohol, but I assume institutional food service type places are told to use diluted bleach because it is not flammable and is safe and stable (not evaporatey) to sit for periods of time in an open bucket.
lozf 7y ago
I found this earlier: - https://queercare.network/our-work/resources/covid-19/disinfecting-things-protocol/ https://queercare.network/our-work/resources/covid-19/disinf... - https://queercare.network/our-work/resources/covid-19/delivering-items-to-someone-in-self-isolation-protocol/ https://queercare.network/our-work/resources/covid-19/delive... The parent directory has more.

to wipe down and disinfect (if the bleach is 2.75% strength, otherwise adjust accordingly) use 1 gallon water with 1 tablespoon unscented laundry bleach for eating utensils or 1 gallon water with 6 tablespoons bleach for surfaces like tables. a gallon is 213 tablespoons so your ratio is about 200 to 1 for eating utensils vs 30 to one for surfaces, so that's metric-ish. This is "child safe" (like for nursery schools), I got it from here https://www.doh.wa.gov/Portals/1/Documents/8340/970-216-Disinfect-en-L.pdf https://www.doh.wa.gov/Portals/1/Documents/8340/970-216-Disi... I just looked at a generic bottle of bleach I bought at a chain pharmacy to see if they listed the concentration, and even better, they listed various measures as above for different uses as above, so if you look there it might be the most convenient system. source: in normal times, the board of health requires restaurants in new york city (but probably everywhere) to keep a bucket of chlorinated water (essentially diluted laundry bleach) around with rags in it to wipe off tables with bare hands in between customers. I infer from this factoid that it must be a good, safe way to disinfect things, so I mention it if you were looking for a way to wipe things down simply and reliably. obviously, you want to get the concentration right so the chlorine doesn't become a health risk itself (or bleach your jeans) so I'll try to look that up now, and I found the above link from the State of Washington.

orblivion 7y ago
Well I do have some isopropyl alcohol. I've been using it sparingly but it's lasting me longer than I expected.
- fsckboy 7y ago
  nothing wrong with the disinfectant property of strong concentrations of alcohol, but I assume institutional food service type places are told to use diluted bleach because it is not flammable and is safe and stable (not evaporatey) to sit for periods of time in an open bucket.

lozf 7y ago

I found this earlier: - https://queercare.network/our-work/resources/covid-19/disinfecting-things-protocol/ https://queercare.network/our-work/resources/covid-19/disinf... - https://queercare.network/our-work/resources/covid-19/delivering-items-to-someone-in-self-isolation-protocol/ https://queercare.network/our-work/resources/covid-19/delive... The parent directory has more.