COVID-19

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COVID-19 and use of disinfectants and sanitizers in food premises

This blog is based on the NCCEH guidance document Disinfectants and Sanitizers for Use on Food Contact Surfaces to reflect recent developments due to COVID-19. SARS-CoV-2 is the coronavirus…
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Physical barriers for COVID-19 infection prevention and control in commercial settings

Maintaining a safe physical distance will be essential to virtually all social and economic activities carried out during the COVID-19 pandemic. However, there are many instances or activities during…
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Reducing wood smoke and protecting indoor air quality is more important than ever during the COVID-19 pandemic

Topics: COVID-19, Indoor Air
Wintertime in Canada sees many of us spending more time indoors. Perhaps even more so this year due to COVID restrictions. Amidst the second waves of COVID-19, we are reminded of the effects the…
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Role of ventilation in influencing COVID-19 transmission risk

Topics: COVID-19, Indoor Air
As we return to indoor public spaces, and given the ongoing controversy over whether SARS-CoV-2 can be transmitted in aerosols, there has been intense interest around both the role of ventilation…
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Summer is coming: Wildfire smoke + COVID-19

It is meant as an ominous threat when characters in the popular Game of Thrones series utter “winter is coming”, and I feel the same way about the summer of 2020. The catastrophic wildfire seasons of…
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When hand washing is not handy: Cautions for hand sanitizer use

Washing hands with soap and water for at least 20 seconds is the most effective strategy for removing the COVID-19 virus from hands. In some situations, hand sanitizers can be used as a substitute if…
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