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About new coronavirus infectious disease measures (all of the life hygiene relations companies)

Last update date July 3, 2020

Declaration is emergency-related

Guidelines and check list according to type of industry

Guidelines according to type of industry

Check list

About guidelines according to type of industry, Kanagawa makes check list which we collected factor becoming particularly important into by preventive measures against infection.
Check list (the outside site) according to type of industry that Kanagawa made

Point to keep in mind in environmental hygiene accompanied with use resumption of facility

When we reopen closed facility, we carry out measures for prevention of new coronavirus infection spread sequentially, and conduct, please about preventive measures to Legionella symptom against infection and preventive measures against quality of the water accidents for a long term.

About preventive measures against infection to 1 Legionella symptom

(1) Facility which needs measures
Facility (the hotel business facility, public bath, performance ground, special-use building, pool) having the next facilities
(2) Measures contents
When water such as the plumbing has stayed during suspension period, stay is underwater, and there is the risk that the Legionella genus bacteria propagate. Therefore, about facility having the next facilities, you carry out check, cleaning, disinfection of each facility before use of facility resumption, and please act for infection preventive measures against Legionella symptoms.
A hot water supply facilities
・We raise temperature and perform flushing cleaning of feed cock
・We clean examination of water and cistern to store as needed
i bathtub
・We check bathtubs and are eliminated by cleaning, disinfection when living thing films such as slime are recognized
・We perform check, cleaning, sterilization about filter and the circulation plumbing
・We confirm whether color, cloudiness of bathtub water do not have abnormality
・We confirm whether free residual chlorine concentration of bathtub water is kept by normalcy (0.2 mg/L or more)
・We carry out examination of water as needed and confirm that there is not abnormality
Cormorant tower which cools off
・We carry out cleaning, check, management at the time of start for a long term when we stop
・We carry out periodical examination of water
epuru
・We confirm whether free residual chlorine concentration of water of water tank is kept by normalcy (0.4 mg/L or more)
・We carry out saidanso, check, cleaning, sterilization of air bubbles bathtub like contents of "i bathtub"

About measures that are necessary in hygiene about 2 drinking water

(1) Facility which needs measures
Facilities which install water tank (cistern to receive)
(2) Measures contents
During suspension period, there is fear that fear and the plumbing metal which bacteria multiplies in water in water tank and the plumbing elute. There is not abnormality of drinking water, or please carry out check before use of water tank resumption to prevent the quality of the water accident with drinking water.
・It is muddy and confirms in smell, taste whether there is not abnormality, and drainage of water of water tank cleans drop, color of free residual chlorine concentration in the feed cock as needed
・We drain all feed cocks of water forcibly and perform the plumbing and flushing cleaning of feed cock as needed

About check of 3 air conditioning facilities

About facilities such as special-use buildings, please check air conditioning facilities before use of facility resumption. When lack of abnormality and ventilation capacity is confirmed, according to maintenance manuals in technical standard to affect maintenances such as air conditioning facilities and cleaning, the building environmental hygiene maintenance point and building, please carry out check, maintenance such as air conditioning facilities appropriately.
In addition, importance of ventilation is pointed out as new coronavirus infectious disease measures.

4 and others

By performing sterilization of facility, after the use of facility resumption, please take measures for new coronavirus infectious disease expansion prevention. Please carry out in reference to the next contents about disinfection of facility.
・We sterilize place where common use department, finger of facility touch well
・When we perform disinfectant work, we operate opening and ventilation fan of window and door before work start and work while ventilating during work enough
・Commercially available antiseptic solution protects density and usage and uses
・We dilute to 0.05% - 0.1% of density next time when we use sub-chlorine sodium

Reference materials

Infectious disease measures, disinfection method

We tell about afferent infection disease measures accompanied with holding of the Tokyo 2020 Olympics Paralympics from last year, but, "brisk hand-washing", prophylaxis by "a cough etiquette" is effective for new coronavirus infectious disease. We have you refer to (Ministry of Health, Labour and Welfare, Ministry of Economy, Trade and Industry, Consumer Affairs Agency special page) (the outside site) for disinfection, sanitization method of the following flyers and new coronavirus, and I would like prophylaxis such as brisk hand-washing.
Infectious disease measures at the accommodations (A4 both sides flyer) (PDF: 919KB)
Prophylaxis, antisepsis of new coronavirus infectious disease

All of the accommodations

・When fever and respiratory symptom (a cough) develop to hotel guests at the accommodations, we have you tell to report to the accommodations side by all means, and support, please about appropriate consultation.
・When person with onset fulfills "the definition when we doubt new coronavirus infectious disease" mentioned above, we have the place wait, and please consult with the nearest ward Health and Welfare Center Health and Welfare Division Health Promotion Section immediately.
・For details, please refer to information about the hotel business method.

Person who runs staying in house business

All of the-affiliated facilities such as food

As of April 1, 2020, there is not report said to that we were infected with new coronavirus infectious disease by food itself, but, for prevention of infection spread, let's act at the next point.

About guidelines according to type of industry for prevention of infection spread

In the office handling food such as food manufacturing industry, food distribution (wholesale, retail), food service industry, affiliate makes guidelines about prevention of infection spread and basic point when we plan duties continuation from the viewpoint of food steady supply.

List of guidelines according to type of industry
Type of industry Group name (in the case of plural joint signature)

Guidelines according to type of industry
(PDF file)

Eating and drinking charges product supply Food industry center Guidelines (the outside site)
Eating and drinking charges product supply Nonprofit foundation center stock raising society Guidelines (the outside site)
Eating and drinking charges product supply Nonprofit foundation Japan agricultural association Guidelines (the outside site)
Eating and drinking charges product supply Association of Japan forestry Guidelines (the outside site)
Eating and drinking charges product supply Japan Fisheries Cooperatives, Japan Fisheries Association Guidelines (the outside site)
Eating and drinking charges product supply The Central Wholesale Market associations of the whole country, national public facilities district wholesale market meeting, national third sector market contact meeting, the whole country central market fruits and vegetables wholesale association, the whole country fruits and vegetables wholesale market association, whole country fruits and vegetables wholesale cooperative alliance fair, nonprofit foundation Japan meat market wholesale association, Tokyo Central Meat Wholesale Market wholesaler cooperative, Japan flower wholesale market association, the whole country flower wholesale association, the whole country fisheries wholesale association, whole country fish wholesale market alliance fair, whole country marine product wholesale association alliance fair Guidelines (the outside site)
Eating and drinking charges product supply Association of Japan processed food wholesale Guidelines (the outside site)
Eating and drinking charges product supply Association of general incorporated association food distribution outside Japan Guidelines (the outside site)
Eating and drinking charges product supply Association of school lunch business cooperative associations society of the whole country Guidelines (the outside site)
Eating and drinking charges product supply Association of Japan school lunch product society Guidelines (the outside site)

Restaurant, restaurant, cafe

Association of Nippon Food service Guidelines (the outside site)
Live live requisite supplies supply All Japanese Supermarkets Association, New Supermarket Association of Japan, Japanese association of retail business, Japan Council Of Shopping Centers, Japanese Supermarkets Association, store specializing in Japan association, Japan Chain Stores Association, Japanese chain drugstore association Guidelines (the outside site)

Measures in restaurant, retail store

・In the case of meat which life or heating is inadequate for, avoiding consumption of meat product, those handling, cooking, be careful.
・Perform brisk exchange such as tongs which the hygienic handling and user such as closing the cap of food which user is exhibited in optional sale by measure or buffet freely touch.
・About appliances such as place (※), tong which seat and restroom in facility, hand of people touch well, perform cleaning, cleaning, disinfection diligently. About many facilities of opportunity when particularly small child comes to the store (flyer (PDF, please refer to 326KB) as for the concrete disinfection method), be careful more.
・Perform ventilation in facility diligently.
・Carry out sterilization of finger by physical condition management such as employees, a cough etiquette and hand-washing, alcohol thoroughly.
・Try for wearing of mask at the time of waiting on customers.
・You install disinfectant as much as possible, and alert disinfection of hand-washing to user and finger.
(※) Doorknob, switch, handrail, button, table, counter of elevator

To person beginning takeout and delivery newly in restaurant

Because time before eating from cooking in the case of takeout and delivery becomes long, unlike case to cook, and to eat immediately in shop, risk of food poisoning increases. Attention is more necessary at time when temperature in particular becomes higher.
Please carry out carefully at the following point.


・Eatables avoids, and choose menu suitable for takeout.
・Heat dishes heating up to center well.
・Set the number of the meals depending on scale of facility facilities.
・When we wash hand diligently, and way includes wound, do not engage in cooking work.
・Keep at appropriate temperature without cooking completed dishes, and putting, and doing.
・For consumers, give information to eat after the offer immediately.


In addition, please talk about any unclear points and the details with ward Health and Welfare Center Health Sanitation Division which shop is located as there is when new permission is necessary depending on sales system and scale even if we provide as menu of case to provide food which menu of shop does not have and shop.


(flyer (PDF look at 394KB) in detail)

Measures in manufacturing facility

・Be careful about meat, the handling of meat product.
・About place (※) where the production room and restroom, hand of people touch well, perform cleaning, cleaning, disinfection diligently. (as for the concrete disinfection method, flyer (PDF, please refer to 326KB))
・Perform ventilation in facility appropriately.
・Carry out sterilization of finger by physical condition management such as employees, a cough etiquette and hand-washing, alcohol thoroughly.
・Try for wearing of mask of employee. But letting you give priority to from person who handles cooked food of non-packing when mask is short, and engages in work that is at increased risk of in food hygiene and wear.

(※) Doorknob, switch, handrail, button, table, counter of elevator

Related notice

Facility manager and event organizers such as so-called "live house"

It is important that we have citizen and all of the companies control action in environment (place where three conditions that conversation and utterance in ③ short distance where bad sealing space of ① ventilation, people from ② crowded were performed were piled up at the same time) raising risk of infection spread most enough.
Because three conditions mentioned above may occur at the same time about so-called "live house" at the same time, in reference to "example of the way of infection measures at place where many people participate" in, we would appreciate your acting for extended prevention of new model coronavirus infectious disease.

Example of the way of infection measures at place where many people participate in

To managers of performance ground and special-use building

Each Health and Welfare Center Health Sanitation Division contact information

Food hygiene relations are consultation counters about food hygiene
Environmental hygiene relations are consultation counters about environmental hygiene

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Inquiry to this page

Health and Social Welfare Bureau Health Sanitation Division, food board of health

Telephone: 045-671-2456, 2459

Telephone: 045-671-2456, 2459

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