GROCERY: DESIGN GUIDELINES FOR INFECTION CONTROL. HE N D E R S ON IN SIG HTS | COVID-19 SERI ES
In the midst of the COVID-19 pandemic, grocery has been the only category of retail able to provide consumers with the essential goods they need to survive, all while maintaining public health and safety. Because of this, grocery stores across the country are making significant strides to pivot and ramp up production to handle the increased demand of goods. Social distancing, improved cleaning procedures, and amplified online ordering and delivery capabilities are examples of the measures being taken to implement infection control policies. To keep the country fueled after the COVID-19 curve flattens, we need to identify which of these measures should become lasting design changes in the long term.
SUR FAC E S
AI RBORNE
SURFACE CONTACT TRANSMISSION
BIOAEROSOL TRANSMISSION
▪ Increase surface cleaning
▪ Add thermal cameras at entry points for temperature testing of customers
▪ Touchless door/plumbing fixtures ▪ Convert self-service areas (bulk, food bars, prepared foods) to packaged or full-service
▪ HEPA filtration of HVAC for strategic areas
▪ Remove cloth seats in seating/eating areas
▪ Increased ventilation throughout the store
▪ UV lights in HVAC equipment
▪ UVc light sanitation of surfaces - Restrooms, cart storage, checkout areas, offices, and break areas - Food prep areas ▪ Leverage technology to reduce touchpoints in purchases ▪ Airport style entry into restrooms
CON TI N U ED