Virginia Cooperative ExtensionVillalba, Abigail2020-08-102020-08-102020-07-02http://hdl.handle.net/10919/99652How to control the spread of COVID at seafood processing plants including cleaning and disinfection, increasing staffing and cleaning frequency, the difference between cleaning, sanitizing, and disinfecting, and how to prepare a solution using bleach and water2 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.CoronavirusCovid-19SARS-CoV-2Extension publicationhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-378/FST-378.pdfcleaning and sterilizingdisinfectionpandemics