Building Immune Systems in Restaurants

CONCLUSION

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In addition to the proactive measure below, CDC guidelines should be followed. Each measure we take is a link to a chain reaction – effectively done can support the reduced transmission of COVID-19. Our team of experts believe these increased and robust efforts can support safe environments for employees and guests.

Path Three (Small Droplets)

Path Four (Fecal Oral)

PRIORITY • MERV 13+ air filtration

PRIORITY • High ventilation rates and airflow patterns that draw contaminants to the WC • Negative pressurization from high-risk areas to low-risk areas • Electrostatic Spray Applied Disinfectant • Frequent sanitation of high touch surfaces • Trap Primers and/or Trap Guards on all floor drains ADDITIONAL SYSTEM MEASURES • Exhaust at each WC (just above WC rim) • Upper Air UVC units • WC Stall UVC with occupancy sensors and stall door interlock • Ionization in the HVAC system

• High ventilation rates and airflow patterns that direct fresh air to and draw contaminants out of the breathing zone • Negative pressurization from high-risk areas to low-risk areas • UVC to capture and inactivate pathogens that are entrained into the HVAC system ADDITIONAL SYSTEM MEASURES • Localized supplemental HEPA air cleaning systems in high occupancy areas (e.g., waiting areas) • Ionization in the HVAC system • Upper Air UVC