2020. Meat-processing plants: "For CoVs with weak resistance to bacteriocidal substances, staff should wash both hands with detergent before entering the workplace followed by disinfection with 75% alcohol or disinfection with 50 ppm of available chlorine. " For disinfection of factory: "Chlorine dioxide (20 g/m3, 100–200 mg/kg)"

Cleaning and Disinfecting: Everyday steps, when someone is sick, and considerations for employers.