Cleaning to reduce the risk of spreading COVID-19


  • Promote cough etiquette and respiratory hygiene.
  • Routinely clean frequently touched hard surfaces with detergent/disinfectant
  • solution/wipe.
  • Provide adequate alcohol-based hand rub for staff and players to use.
  • Alcohol-based hand rub stations should be available, especially in areas where
  • frequent touching of surfaces occurs.

Club to have available the following items accessible:

  • Hand Sanitisers dispensers for every coach during training
  • Hand sanitisers dispensers available within toilet hand basin areas
  • Hand sanitisers dispensers available at entry/exit points of the ground
  • Soap dispensers located within toilets and hand basins
  • Bins are located within toilets and around points of the ground regularly emptied
  • Disposable Paper Towels provided within toilets
  • Anti-Bacterial / Alcohol wipes provided for all cleaning of surfaces and equipment




Cleaning and disinfection

Cleaning means physically removing germs, dirt and organic matter from surfaces. Cleaning alone does not kill germs, but by reducing the numbers of germs on surfaces, cleaning helps to reduce the risk of spreading infection.


Disinfection means using chemicals to kill germs on surfaces. This process does not necessarily clean dirty surfaces or remove germs, but by killing germs that remain on surfaces after cleaning, disinfection further reduces the risk of spreading infection. Cleaning before disinfection is very important as organic matter and dirt can reduce the ability of disinfectants to kill germs.


Transmission or spread of coronavirus occurs much more commonly through direct contact with respiratory droplets than through contaminated objects and surfaces. The risk of catching coronavirus when cleaning is substantially lower than any risk from being face-to-face without appropriate personal protective equipment with a confirmed case of COVID-19 who may be coughing or sneezing.





Importance of cleaning your hands regularly:

  • Soap and water should be used for hand hygiene when hands are visibly soiled. Use an alcohol-based hand rub at other times (for example, when hands have been contaminated from contact with environmental surfaces).
  • Cleaning hands also helps to reduce contamination of surfaces and objects that may be touched by other people.
  • Avoid touching your face, especially their mouth, nose, and eyes when cleaning.
  • Always wash your hands with soap and water or use alcohol-based hand rub before putting on and after removing gloves used for cleaning.





Cleaning and disinfection - After every training session


  • Routine cleaning and disinfection (Coaches, Team Managers, Volunteers - Roster applied)
  • Club rooms, toilet facilities, heavy touchpoint areas and equipment should routinely (at least daily after each training session)
  • Clean frequently touched surfaces (for example, tabletops, door handles, light switches, desks, toilets, taps, TV remotes, kitchen surfaces, cupboard handles, sporting equipment including balls, cones and goals after every training session).
  • Clean surfaces and fittings when visibly soiled and immediately after any spillage.


Where available, a disinfectant may be used following thorough cleaning.


See below for choice, preparation and use of disinfectants.


What to clean and disinfect and when:

  • Clean and disinfect all areas (for example, pavilion, kitchen, bathrooms and common areas) that were used during training days.
  • Close off the affected area before cleaning and disinfection.
  •  Open outside doors and windows to increase air circulation and then commence cleaning and disinfection.


If there is a suspected case of Covid-19, close the venue and training immediately and isolate.

Clean and disinfect all the areas affected that may have been contaminated immediately.


How to clean and disinfect


  1. Wear gloves when cleaning and disinfecting. Gloves should be discarded after each clean. If it is necessary to use reusable gloves, gloves should only be used for COVID -19 related cleaning and disinfection and should not be used for other purposes.
  2. Wash reusable gloves with soap and water after use and leave to dry. Clean hands immediately after removing gloves.
  3. Thoroughly clean surfaces using detergent (soap) and water.
  4. Apply disinfectant to surfaces using disposable paper towel or a disposable cloth. If non-disposable cloths are used, ensure they are laundered and dried before reusing.
  5. Ensure surfaces remain wet for the period of time required to kill the virus (contact time) as specified by the manufacturer.


If no time is specified, leave for 10 minutes.


A one-step detergent/disinfectant product may be used as long as the manufacturer’s instructions are followed regarding dilution, use and contact times for disinfection (that is, how long the product must remain on the surface to ensure disinfection takes place).


Use of personal protective equipment (PPE) when cleaning


  • Gloves are recommended when cleaning and disinfecting.
  • Masks are optional.
  • Always follow the manufacturer’s advice regarding use of PPE when using disinfectants.
  • For cleaning and disinfection for suspected and confirmed cases, when available, a surgical mask and eye protection may provide a barrier against inadvertently touching your face with contaminated hands and fingers, whether gloved or not.


Choice, preparation and use of disinfectants


  • Where possible, use a disinfectant for which the manufacturer claims antiviral activity (meaning it can kill viruses).
  • Chlorine-based (bleach) disinfectants are one product that is commonly used.
  • Other options include common household disinfectants or alcohol solutions with at least 70% alcohol (for example, methylated spirits).
  • Follow the manufacturer’s instructions for appropriate dilution and use. Table 1 below provides dilution instructions when using bleach solutions


Chlorine dilutions calculator

Household bleach comes in a variety of strengths. The concentration of active ingredient — hypochlorous acid — can be found on the product label.


Table 1. Recipes to achieve a 1000 ppm (0.1%) bleach solution


Original strength of bleach Disinfectant recipe Volume in standard 10L bucket % Parts per million Parts of bleach Parts of water

1 10,000 1 9 1000 mL

2 20,000 1 19 500 mL

3 30,000 1 29 333 mL

4 40,000 1 39 250 mL

5 50,000 1 49 200 m

Argyle Reserve, Kinrade Street
Hughesdale VIC. 3166

P.O. Box 5, Oakleigh, VIC. 3166