Theresa Kaplan of the SBDC staff found a great link to some thoughts for restaurants entitled:
“Pandemic Cleaning, Disinfection and Hygiene Considerations” in light of H1N1 news. I’d suggest reading the checklist over, especially the second page which notes specific “touch points” that restaurant staff should be paying attention to in terms of sanitizing.
I’ve noticed a lot of hand sanitizing stations being put up in colleges and universities, malls and other institutional establishments. Hand sanitizers are relatively cheap if bought in smaller bottles from any drug store or health/beauty store. It’s a good idea to carry a small container on you and use it just before you eat, before and after you shake hands with someone, and in other situations where you feel you may be exposed to “crowd” bacteria.
Stay safe and healthy out there!
