Search Results for: Microwave
. • staff should routinely wipe down high-traffic areas and surfaces daily, such as door handles, kitchen appliances (fridge, microwave, coffee maker, cabinet handles), copiers, mail machine, board room tables (before and after meetings). staff should refrain touching another staff member's desk, computer
policy for staff and guests to bring and use their own dishware and cutlery, for example, coffee mugs and water bottles. individual staff will be responsible for taking their dishes and cutlery home each day to be cleaned. • minimize use of shared appliances, such as the fridge, dishwasher, stove and microwave...
https://saskchamber.com/isl/uploads/2020/05/COVID-19-business-reopening-measures-one-pager-1.pdf