COVID-19 and Sanitation
SARS CoV 2 is a novel coronavirus. Information is evolving daily. Information in this presentation is based on Centers for Disease Control and Prevention (CDC), World Health Organization (WHO), and Environmental Protection Agency (EPA) guidance enhanced with Hydrite expertise as of May 2020. Please review CDC, WHO, EPA and/ or your local health authority for the most recent information.
1. Background of SARS-CoV-2 virus
2. Surface survival
3. Sanitizer vs disinfectant
4. Understanding EPA List N – How to find disinfectants approved for use by EPA to be used against SARS-CoV-19
5. Understanding of increased sanitation efforts in common areas and high-touch surfaces
6. Don’t forget the basics
Kara Baldus, the Food Safety Program Manager at Hydrite, is responsible for managing food safety and sanitation technical training, program development, and adjacent technology. Kara has over 20 years of food microbiology experience working on control of foodborne pathogens in the manufacturing plant environment and continuous improvement of food safety systems. She has a background in food microbiology training, microbiology methods, Hazard Analysis and Critical Control Point (HACCP), and Food Safety Plans. Kara has a B.S. Degree in Bacteriology and Genetics from University of Wisconsin-Madison. She also earned her Master of Business Administration and Total Quality Graduate Certificate from Edgewood College. Kara was recently elected to the Wisconsin Section of the Institute of Food Technologists (WIFT) board.
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