MOST SOCIAL VENUE BUSINESSES HAVE OPERATED WITH RANDOMNESS
Restaurants, and Bars, as well as Hair Salons, Beauticians, and Gymnasiums are all good examples of RANDOMNESS in patronage. A customer can come and go whenever they please. The challenge of RANDOMNESS is an uncontrolled and increased exposure to other patrons, any one, or many may be asymptomatic, pre-symptomatic, or even, symptomatic with COVID-19. As the virus is able to stay airborne for such a long time, this increased exposure is potentially a cumulative airborne viral load in the venue.
REDUCE & MANAGE EXPOSURE to CORONAVIRUS WITH STRUCTURE
By adding a regular structure to the management of patrons, any indoor venue can provide a signiﬁcantly safer place for patrons to socialize. By adding a STRUCTURED SANITIZATION PROTOCOL (SSP) to the ‘sittings’ and ‘intervals’ of any business, we can reduce exposure to other patrons to a limited number, probably determined by current legislative guidelines of the ‘number of people who can gather’.
With SSP, ’sittings’ are set time slots where patrons can attend the venue. In any one sitting, the total number of patrons is limited according to compliance with guidelines. At the end of each sitting, the ‘sitting’ patrons must ALL vacate the venue, so the staﬀ are able to clean and sanitize the property. Altogether, a regular venue could be fully clean and sanitized in a 10 minute window by using DRY ELECTROSTATIC FOGGERS (also known as Thermal Foggers), so the surfaces do not get saturated such that they would require excessive drying time.
STRUCTURED SANITIZATION PROTOCOL (SSP)
Instead of a ‘Revolving Door’ of Patrons, each business structures their ‘table turn’ or ‘sittings’ to match the averaged time preference of their typical customers, as well complying with evolving legislation. No matter whether ideal sittings are ﬁfteen minutes or three hours, SSP can be used.
Each business commits to clean and sanitize the venue BETWEEN EACH SITTING TIME SLOT as a best endeavor to reduce the risk of cumulative airborne viral load, as well as surface sanitization.
In any one sitting, a limited number of patrons can attend the venue. Some patrons can arrive late, some can leave early, but there is no random overlap of additional patrons in any ‘sitting’ time slot. In other words, a table or chair can never be ‘sold’ twice in the same sitting. Using this strategy, every patron can potentially reduce their risk of exposure to a viral load by up to 70%.
For opening these types of businesses proﬁtably, the more eﬃcient the ‘Clean Time’ intervals, the more table turn is possible and the greater the revenue potential. A clean and sanitize could be as short as 10 minutes for a restaurant, cafe, hair salon, etc.
In the 10 minute window, staﬀ must ﬁrst CLEAN SURFACES that may have organic matter, SURFACE SANITIZE by fogging, and then AIRBORNE SANITIZE by fogging in order to prepare a safer venue for the next round of supportive patrons.
Coronavirus is able to stay airborne for between several minutes and several hours. The only way to truly sanitize a venue is to fog SPACE is by sanitizing ‘from the top down’ (near the ceiling) with a sanitizing aerosol fog small enough to stay airborne for a similar time as the virus, and following similar ‘air pathways’ that a virus might travel.
As the virus always starts as an exhaled droplet, it always starts airborne, and, it always ends up on a surface, either vertical or horizontal. Any person can then contact the surface with their hands and inoculate themselves by touching their face. By sanitizing all surfaces, we signiﬁcantly reduce the risk of hand contact with an active virus cell.