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https://www.cdc.gov/coronavirus/2019-ncov/community/disinfecting-building-facility.html
If more than 24 hours have passed since the person who is sick or diagnosed with COVID-19 has been in the space, cleaning is enough. You may choose to also disinfect depending on certain conditions or everyday practices required by your facility.
https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/disinfecting-your-home.html
https://www.facebook.com/Approved-Cleaning-Solutions-1983268678393523/
Approved Cleaning Solutions. 22 likes. Providing solutions to your janitorial and maintenance needs. Your approval is our priority.
https://www.coronavirus.in.gov/files/IN_COVID-19_Cleaning%20Guidance%20for%20Businesses_04.14.20.pdf
The virus is known to be detected on surfaces for up to 72 hours. Based on this, businesses should follow the following cleaning recommendations if they have an employee or visitor with a known case of COVID-19. COMMONLY USED SURFACES Surfaces that are commonly touched in the workplace (e.g. tables, hard-backed chairs, doorknobs, light switches,
https://www.doh.wa.gov/Portals/1/Documents/1600/coronavirus/CleaningandDisinfectingGuidanceforPublicSpaces.pdf
When EPA-approved disinfectants are not available, other disinfectants can be used: 70% isopropyl alcohol 1/3 cup 6% bleach added to 1 gallon of water with a 1 minute wet contact time Bleach is not a cleaner and bleach solutions for sanitizing and disinfecting are only to be used on cleaned and rinsed surfaces. When mixing bleach
https://www.ams.usda.gov/sites/default/files/media/8%20Cleaners%20and%20Sanitizers%20FINAL%20RGK%20V2.pdf
Cleaning and sanitizing is an important part of an organic system plan. The purpose of this document is to provide a brief overview of the typical cleaning/sanitizing process in an organic handling operation and what cleaners and sanitizers may be used. This document answers common questions about cleaning food contact surfaces and equipment.
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