Once your department is properly equipped, be sure everyone
is well-versed in how to wear each PPE item by following
manufacturer instructions. When in the field, all personnel must
avoid touching the nose, mouth, eyes, or face generally, especially
after coming into contact with contaminated surfaces. PPE
donning and doffing procedures should follow guidelines from the
Centers for Disease Control (CDC), World Health Organization
(WHO), and other qualified organizations.
FIRE APPARATUS
COVID-19 has forced departments to elevate their cleaning
protocols to a new level. It’s important to emphasize that while
cleaning removes germs, dirt, and impurities from surfaces, only
disinfection actually kills germs and eliminates contamination.
All surfaces should be routinely cleaned and then disinfected with
an EPA-registered disinfection (as listed on the EPA website). Best
results can be achieved by using an electrostatic sprayer to apply
the disinfectant to ensure complete coverage. Fully conforming
personal protective equipment should be worn by all personnel
involved in cleaning and sanitation. Be sure to pay special
attention to high-touch areas, including seat belts, door handles,
grab handles, steering wheel, arm rests, and controls.
FIRE STATIONS
While best practices always include regular cleaning around
the fire station, it is especially important in the struggle against
COVID-19. Disinfection procedures now need to become a
regular part of the cleaning routine in addition to all standard
“regular” cleanings. Once procedures have been developed and
implemented, it’s important to document day-to-day schedules
with specific assignment of responsibilities and accountability.
For example, administrative personnel and other staff should be
expected to clean and disinfect their own personal office space and
work surfaces daily.
Sharing of communal items like towels and utensils should be
minimized. Hand-sanitizing stations should be added around
all entry points, especially between apparatus bays and living
quarters. Contaminated items of clothing and shoes should be
removed prior to entering the living quarters. Finally, the number
of civilians entering all living spaces should be minimized.
Bathrooms deserve special mention because sanitation should be
paramount. Regular sanitation should occur at least daily and users
should be encouraged to wipe down sinks and faucets with each
use. Here’s where explicit tracking of cleaning personnel and times
and dates cleaned could be useful.
EDUCATION IS PARAMOUNT
We all have had to learn to keep ourselves safe during this
uncertain time—and firefighters especially have to understand the
latest scientific findings about the disease. Yet taking precautions
against COVID-19 need not be a burdensome task that demoralizes
staff and slows down efficiency. By becoming well-versed in the
new requirements in combating the disease and educating staff
thoroughly, taking precautions can become second nature.
There are a multitude of resources out there to use as reference
guides in keeping your departments safe, including the National
Fire Protection Agency, ASTM International, the World Health
Organization, and the Centers for Disease Control. Once you
have developed standards and procedures that work for your
department, be sure to keep up the vigilance and keep everyone
safely on board.
The Ultimate Chili
A Fire Station Favorite
INGREDIENT CHECKLIST
1 pound lean ground beef
salt and pepper to taste
3 (15 ounce) cans dark red kidney beans
3 (14.5 ounce) cans Mexican-style stewed tomatoes
2 stalks celery, chopped
1 red bell pepper, chopped
¼ cup red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried parsley
1 teaspoon dried basil
1 dash Worcestershire sauce
½ cup red wine
DIRECTIONS
STEP 1
In a large skillet over medium-high heat, cook ground beef until
evenly browned. Drain off grease, and season to taste with salt and
pepper.
STEP 2
In a slow cooker, combine the cooked beef, kidney beans,
tomatoes, celery, red bell pepper, and red wine vinegar. Season
with chili powder, cumin, parsley, basil and Worcestershire sauce.
Stir to distribute ingredients evenly.
STEP 3
Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine
during the last 2 hours.
NUTRITION FACTS
Makes six servings. Per Serving:
413.7 calories; protein 28.4g; carbohydrates 49.5g; fat 11g;
cholesterol 49.6mg; sodium 1015mg.