A recent survey revealed that 75% of New York company executives believe that providing an enhanced office cleaning regime is the best way to encourage employees to return to work in the office.
The importance of cleanliness in the workplace was highlighted during the pandemic, but even now, rising rates of flu and other common respiratory viruses recently reported by the NYC Health Commissioner mean that extra precautions are still needed to protect office staff, hospitality workers and the clients that they serve.
From ensuring high levels of sanitation in New York City’s most notable restaurants to removing the risk of airborne diseases in offices, higher standards of cleaning are now advisable in any workplace environment.
Reducing Exposure to Viruses in Offices
Last year, New York state passed the Hero Act, requiring all employers to implement a range of safety standards that would help to protect their staff from any airborne infectious disease at work.
While safety plans specifically aimed at reducing the risk of harm from COVID-19 are no longer required, the continued use of enhanced cleaning regimes can still offer protection to staff against current and future outbreaks of infectious viruses such as flu. As well as using professional cleaners for the regular sanitization of surfaces and equipment, employers are also advised to provide accessible hand washing stations. The result of a carefully developed cleaning strategy is not only the maintenance of high levels of hygiene but also an increase in employee morale.
Improving Food Safety in Restaurants
A potential outbreak of a foodborne illness has recently been under investigation in Brooklyn. While the source in this case is likely to be contaminated water or undercooked poultry, any illness associated with food should prompt a thorough review of hygiene levels in restaurants and other food outlets.
As well as coordinating investigations of foodborne outbreaks, the Food Protection Program run by the New York State Department of Health oversees more than 90,000 food service establishments in the state, offering them advice on preventing further situations in the future. Guidelines for food safety issued by the New York City Department of Health and Mental Hygiene include the sanitization of all surfaces and food equipment and the provision of adequate waste receptacles that can be tightly sealed to deter vermin.
By enhancing standard cleaning regimes, workplaces throughout New York can reduce the risk of airborne infectious diseases and foodborne illnesses, while at the same time offering reassurance to both workers and customers.
