Safety & Health Standards

[Regarding COVID-19 facility startup and [best practices] for Pet Grooming & Styling businesses)

The following safety and health standards are recommendations ONLY to assist pet grooming and styling businesses in their efforts to responsibly and safely manage their salons.

ISCC in no way implies or accepts responsibility or liability for any injuries or health risk occurring as a result of negligence business operations, handling of animals, or contact with customers or their pets.

ISCC Recommends:

Before Startup:

All personnel should be healthy with no signs of fever, running nose or symptoms of Covid-19 or any illness. If fever is present, call your doctor and stay home until non-contagious.
Sanitize & Disinfect all surfaces inclusive of reception and storage areas, floors, walls, ceilings, tools (brushes, combs, tweezers, clipper & blades, etc.), equipment (tables, cages, tubs, etc.), products (bottles such as shampoo & other product containers), cleaning equipment (Vacuum cleaners, mops, brooms, etc.)
Stock up on PPE (personal protective equipment) inclusive of facial masks, gloves, aprons and/or smocks, ear protectors, face shields or eye goggles, etc.).

Delivery & Pickup of Pets:

To accommodate quick check-in, “Social Distancing” and minimize physical contact:

Stock up on PPE (personal protective equipment) inclusive of facial masks, gloves, aprons and/or smocks, ear protectors, face shields or eye goggles, etc.)
Client’s and their pet’s personal data and pet history should be taken during scheduling of appointment.
If possible, payment should be made by credit/debit card prior to the pickup of the pet.
If delivery is “Curbside,” the client should be advised to wear a clean face mask. They should be greeted by an attendant wearing a fresh face mask, disposable gloves, and apron. A cleaned and disinfected “slip-lead” should be used by the receptionist to secure the client’s pet.
If delivery is “In-Salon”, the client should be advised to wear a fresh face mask; to avoid touching surfaces, and to respect social distancing (6’ between customers). Scheduling and reception of clients should provide for and accommodate social distancing.

During The Grooming & Styling Process:

To prevent transmission of diseases, micro-organisms, viruses, etc. to pets and humans, it is recommended that:

Fresh face mask, apron or smock, and disposable gloves should be worn at all times, particularly when greeting clients.
Wash hands frequently, particularly between handling pets or contact with humans. Soap or detergent and water used for 20 seconds are recommended. Sanitary wipes can also be used but should be considered a quick, temporary measure.
Avoid touching face, particularly mouth, nose, and eyes.
All surfaces inclusive of grooming/styling tables, tubs, cages, safety loops should be cleaned & disinfected after each pet.
All tools should be cleaned and disinfected between pets inclusive of brushes, combs, clippers & blades, snap-on combs, tweezers, etc.
All equipment should be cleaned and disinfected between pets inclusive of tubs, cages, tables, dryers, etc. after each pet.
All products should be properly labeled as to the content, and bottles should be cleaned and disinfected daily.

Note: When cleaning, sanitizing and disinfecting, the following products are recommended: [Always follow manufacturer’s directions]

Cleaning: Soap or detergent and water.
Sanitizing: Steam, Ultraviolet light or Antimicrobial solutions
Disinfecting: Sterilizing steam, Ultraviolet light, or Quats.

Cleaning and Disinfecting Your Facility

[Everyday Steps and Considerations for Employers]

The following was taken from the CDC website and, in some instances, adapted to apply to the pet care industry. For more information, go to www.cdc.gov.

Cleaning and Disinfecting:

To prevent the transmission of diseases, micro-organisms, virusus, etc. to pets and humans, all surfaces, reception areas, computers, storage areas, tools, products, and equipment should be cleaned and disinfected.

Cleaning:

Wear disposable gloves and a face mask when cleaning and disinfecting.
Clean: Clean surfaces using soap and water. Practice routine cleaning of high touched surfaces.
High touch surfaces include but are not limited to tables, cages, doorknobs, brushes, combs, tweezers, tubs, hand-stripping tools, shears, light switches, countertops, handles, reception desks, registers, computers, phones, keyboards, laundry (towel, smocks, etc.) toilets, faucets, sinks, etc. Anything you, your workforce, or client frequently touch.

Disinfecting:

Clean the area or item with soap and water or another detergent if it is dirty - then use disinfectant.
Use only EPA-registered facility disinfectants. A list of EPA-registered facility disinfectants can be found at www.epa.gov - search for “list N.”
Follow the manufacturer’s instructions listed on the label to ensure the safe and effective use of the product. In addition, many products recommend:

Keeping the surface wet for a period of time (see product label for contact time)
Use precautions such as wearing gloves and a mask.
To have good ventilation during the use of the product.

Soft Surfaces:

For soft surfaces such as carpeted floor, rugs, and drapes:

Clean the surface using soap and water or with cleaners appropriate for use on these surfaces.
Launder items (if possible) according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely.
- OR
Disinfect with an EPA-registered household disinfectant. These disinfectants meet EPA’s criteria for use against COVID-19. A list of EPA-registered facility disinfectants can be found at www.epa.gov - search for “list N”.

Electronics Such as Tablets, Touch Screens, Keyboards, Remote Controls, and ATM Machines:

Consider putting a wipeable cover on electronics.
Follow the manufacturer’s instructions for cleaning and dinfecting.
If no guidance, use alcohol-based wipes or sprays containing at least 70% alcohol. Dry surface thoroughly. Follow manufacturer's instructions for cleaning and disinfecting.

For Clothing, Towels, Linens, and Other Items:

Launder items according to the manufacturer’s instructions. Use the warmest appropriate water setting and dry items completely.
Wear disposable gloves when handling dirty laundry from a person who is sick.
Dirty laundry from a person who is sick can be washed with other people’s items.
Do not shake dirty laundry.
Clean and disinfect clothes hampers according to the guidance above for surfaces.
Remove gloves and wash hands right away.

Cleaning and Disinfecting Your Building or Facility if Someone is Sick:

Close off areas used by the person who is sick.
Open outside doors and windows to increase air circulation in the area. Wait 24 hours before you clean or disinfect. If 24 hours is not feasible, wait as long as possible.
Clean and disinfect all areas used by the person who is sick, such as offices, bathrooms, common areas, shared electronic equipment like tablets, touch screens, keyboards, remote controls, and ATM machines.
If more than 7 days since the person who is sick visited or used the facility, additional cleaning and disinfection is not necessary. Continue routine cleaning and disinfection.

When Cleaning:

Wear disposable gloves and gowns for all tasks in the cleaning process, including handling trash.
Additional personal protective equipment (PPE) might be required based on the cleaning / disinfectant products being used and whether there is a risk of a splash.
Additional key times to wash hands include:

After blowing one’s nose, coughing, or sneezing.
After using the restroom.
Before eating or preparing food.
After contact with animals or pets.
Before and after providing routine care for another person who needs assistance (e.g., a child).

Additional Considerations for Employers:

Educate workers to recognize the symptoms of COVID-19.
Provide instructions on what to do if they develop symptoms within 14 days after their last possible exposure to the virus.
Gloves, aprons, and smocks should be removed carefully to avoid contamination of the wearer and the surrounding area.
Wash your hands often with soap and water for 20 seconds. Always wash immediately after removing gloves and after contact with a person who is sick.

Hand sanitizer: If soap and water are not available and hands are not visibly dirty, an alcohol-based hand sanitizer that contains at least 60% alcohol may be used. However, if hands are visibly dirty, always wash hands with soap and water.

Clean and disinfect clothes hampers according to the guidance above for surfaces. Remove gloves and wash hands right away.
Develop policies for worker protection and provide training to all cleaning staff on-site prior to providing cleaning tasks. Training should include when to use PPE, what PPE is necessary, how to properly don (put on), use, and doff (take off) PPE, and how to properly dispose of PPE.
Ensure workers are trained on the hazards of the cleaning chemicals used in the workplace in accordance with OSHA’s Hazard Communication standard (29 CFR 1910.1200external icon).
Comply with OSHA’s standards on Bloodborne Pathogens (29 CFR 1910. 1030external icon), including proper disposal of regulated waste, and PPE (29 CFR 1910.132external icon).

Glossary

TERMS:

The following is a list of frequently used terms when speaking of cleaning, sanitizing, and disinfecting: This is a partial list of definitions taken from the www.cdc.gov website and, in some instances, adapted to apply to the pet care industry.

Antimicrobial Agent: Any agent that kills or suppresses the growth of micro-organisms.
Antiseptic: Substance that prevents or arrests the growth or action of micro-organisms by inhibiting their activity or by destroying them. The term is used especially for preparations applied topically to living tissue.
Bactericide: Agent that kills bacteria.
Bleach: Household bleach that is usually diluted in water at 1:10 or 1:100 ratio. The approximate dilutions are 1.5 cups of bleach to a gallon of water for a 1:10 dilution ratio - or 0.25 cups of bleach in a gallon of water for a 1:100 dilution ratio. Bleach must have an EPA-registration number. (refer to EPA.gov, list “N”). Due to a variety of adverse side effects, bleach is NOT recommended by ISCC for disinfecting.
Contact Time: Time a disinfectant is in contact surface or item to be disinfected. This period is measured from the time the disinfectant is applied until complete drying has occurred.
Contaminated: State of having actual or potential contact with disease or infection producing micro-organisms.
Cleaning: Removal, usually with detergent and water or enzyme cleaner and water, of visible soil, substances, micro-organisms, and other debris from surfaces by a mechanical or manual process that prepares the item for safe handling and/or further decontamination.
Contaminated: According to OSHA, “the use of physical or chemical means to remove, inactivate, or destroy bloodborne pathogens on a surface or item to the point where they are no longer capable of transmitting infectious particles and the surface or item is rendered safe for handling, use, or disposal.
Detergent: Cleaning agent that makes no antimicrobial claims on the label.
Disinfectant: Usually, a chemical agent (but sometimes a physical agent) that destroys disease-causing pathogens or other harmful micro-organisms that might not kill bacterial spores. It refers to substances applied to inanimate objects. (refer to EPA-registered disinfectants, list “N”) Disinfecting is not as effective as sterilization.
Exposure Time: Period in a sterilization process during which items are exposed to the sterilant at the specified sterilization parameters. For example, in a steam sterilization process, exposure time is the period during which items are exposed to saturated steam at the specified temperature.
Flash Sterilization: Process designed for the steam sterilization of items for immediate use.
Flash Sterilization: Process designed for the steam sterilization of items for immediate use.
Fungicide: Agent that destroys fungi (including yeast) and/or fungal spores pathogenic to humans or other animals.
Germicide: Agent that destroys micro-organisims, especially pathogenic organisms.
Germicidal Detergent: Detergent that is also EPA-registered as a Disinfectant.
High-level Disinfectant: Agent capable of killing bacterial spores when used in sufficient concentration under suitable conditions. It, therefore, is expected to kill all other organisms.
Inanimate Surface: Non-living surface (e.g., floors, walls, furniture)
Infectious Micro-organism: Micro-organisms capable of producing disease in an appropriate host.
Intermediate-level Disinfectant: Agent that destroys all vegetative bacteria (except tubercle bacilli), lipid, and some nonlipid viruses, and fungi, but not bacterial spores.
Low-level Disinfectant: Agent that destroys all vegetative bacteria (except tubercle bacilli), lipid viruses, some nonlipid viruses, and some fungi, but not bacterial spores.
Microbicide: Any substance or mixture of substances that effectively kills micro-organisms.
Micro-organisms: Animals or plants of microscopic size. As used in health care, it generally refers to bacteria, fungi, viruses, and bacterial spores.
One Step Disinfection Process: Simultaneous cleaning and disinfection of noncritical surface or item.
Personal Protective Equipment (PPE): Specialized clothing or equipment worn by an employee for protection against a hazard. General clothing (e.g., uniforms, pants, shirts) not intended to function as protection against a hazard are not considered to be PPE.
Quat: Abbreviation for quaternary ammonium compound, a surface-active, water- soluble disinfecting substance that has four carbon atoms linked to a nitrogen atom through covalent bonds. ISCC recommends [Quats] for disinfecting tools, equipment, floors, and other non-living surfaces. Never use on humans or pets.
Recommended Exposure Limit (REL): Occupational exposure limit recommended by NIOSH as being protective of worker health and safety over a working lifetime. Frequently expressed as a 40-hour time-weighted average exposure for up to 10 hours per day during a 40-work week.
Sanitizer: Agent that reduces the number of bacterial contaminants to safe levels as judged by public health requirement and commonly used with substances applied to inanimate objects. According to the protocol for the official sanitizer test, a sanitizer is a chemical that kills 99.999% of the specific test bacteria in 30 seconds under the conditions of the test.
Shelf Live: Length of time an undiluted or use a dilution of a product can remain active and effective. It also refers to the length of time a sterilized product is expected to remain sterile.
Spore: Relatively water-poor round or elliptical resting cell consisting of condensed cytoplasm and nucleus surrounded by an impervious wall or coat. Spores are relatively resistant to disinfectant and sterilant activity and drying conditions (specifically in the) genera Bacillus and Clostridium).
Steam Sterilization: Sterilization process that uses saturated steam under pressure for specified exposure time and a specified temperature as the sterilizing agent.
Sterile or Sterility: State of being free from all living organisms. In practice, they are usually described as a probability function, e.g., as the probability of a micro-organism surviving one in one million.
Sterilization: Validated process used to render a product free of all forms of viable micro-organisms. In a sterilization process, the presence of micro-organisms on any individual item can be expressed in terms of probability. Although this probability can be reduced to a very low number, it can never be reduced to 0.
Surfactant: Agent that reduces the surface tension of water or the tension at the interface between water and another liquid; a wetting agent found in many sterilants and disinfectants.
Table Top Steam Sterilizer: A compact gravity-displacement steam sterilizer that has a chamber volume of not more than two cubic feet and that generates its own steam when distilled, or deionized water is added.
Use-life: The length of time a diluted product can remain active and effective. The stability of the chemical and storage conditions (e.g., temperature and presence of air, light, organic matter, or organic metals) determines the use-life of microbial products.
Vegetative Bacteria: Bacteria that is devoid of spores and usually can be readily inactivated by many types of germicides.
Virucide: An agent that kills viruses to make them noninfective.

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