BEST BUSINESS PRACTICES Updated 3/3/2022 WI DHS - Information for Businesses, Employers, and Workers WEDC Best Practices and Safety Guidance for Wisconsin Businesses: Click Here Resources: Toolkit for Businesses from NSHD Guidance from CDC for Businesses and Workplaces WI DATCP - Employee Illness Decision Guide for food establishments. OSHA Guidance on COVID-19 Best Practices for Retail Food Stores, Resturants, and Food Pick-Up/Delivery Services During the COVID-19 Pandemic Guidelines from FDA Cleaning and Disinfecting: As we progress towards our goal of reopening businesses and other public spaces, we must ensure appropriate cleaning and disinfecting practices are in place. Public gathering spaces, workplaces, businesses, schools, and homes should all adopt plans to reduce the risk of exposure to COVID-19. The CDC released a general framework for creating and maintaining a cleaning and disinfecting plan: website and toolkit. Steps for cleaning and disinfecting: 1. Clean the surface or object with soap and water. 2. Disinfect using an EPA approved disinfectant. 3. If an EPA-approved disinfectant is unavailable, you can use 1/3 cup of bleach added to 1 gallon of water, or 70% alcohol solutions to disinfect. Do not mix bleach or other cleaning and disinfection products together. Find additional information on the CDC's website on cleaning and disinfecting facilities.