Sharing Vegetable Production Equipment During the COVID-19 Pandemic
go.ncsu.edu/readext?740729
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲The U.S. Department of Homeland Security has recognized food and agriculture as a critical infrastructure industry for national security during the COVID-19 pandemic. As essential agricultural workers, farmers should employ precautions when working with shared agricultural machinery and equipment. Below are some recommendations:
- Prepare and possess a Notice of Essential Food and Agricultural Employee Work Authorization Formissued and signed by Steve Troxler, N.C. Commissioner of Agriculture.
- Follow all CDC guidelinesand stay home, if you do not feel well.
- Practice social distancing with other workers if practical and possible.
- The virus spreads mainly between people who are in close contact with one another (within 6 feet), through respiratory droplets produced by coughing or sneezing of an infected person.
- Wear gloves to work. Always wash hands with soap and water for at least 20 seconds after removing gloves, and avoid touching your eyes, nose or mouth with gloves or unwashed hands.
- The virus may persist on surfaces for a few hours on copper, 24 hours on cardboard, and up to 2 to 3 days on plastic and stainless stee Individuals may have an increased chance to be infected when they touch their own mouth, nose, or possibly eyes after touching a contaminated surface.
- If soap and water are not readily available, use a hand sanitizer that contains at least 60% alcohol. Cover all surfaces of your hands and rub them together until they feel dry.
- Before using the shared equipment, clean them with water first if applicable (add liquid soap if available), then sanitize the equipment with one of the EPA approved disinfectants for SARS-CoV-2. Follow the label of the disinfectant. Pay special attention to surfaces people will likely have touched when loading/unloading or operating the equipment, such as handles and steel wheels. An example is given below for a plastic mulch layer showing the “hot spots”. If you do not have an EPA approved disinfectant, use one of the following options.
- Use a disinfectant with at least 70% alcohol to sanitize all hot spots.
- Use a household bleach solution: mix 5 tablespoons (one third cup) bleach per gallon of water or 4 teaspoons bleach per quart of water. After sterilization, rinse the equipment with clean water to avoid erosion by the bleach.