COVID-19 RE-OPENING GUIDE · Clean high-touch point surfaces* and other hard surfaces and disinfect as needed (e.g. vanity, sink, door handles). Wipe and clean toilets. Replace bath

© 2020 Ecolab USA Inc. All rights reserved.

COVID-19

RE-OPENING GUIDE

Version 1.0


▪ Introduction

▪ Background to Covid-19

- What is Coronavirus?

- How does it spread?

▪ Re-Open Preparation

- The importance of Cleaning &

Disinfection

- High-touch Objects

- Re-Opening Considerations

- Inventory Checklists

- Prepare Your Cleaning Tools

- Water Treatment

▪ Employee Safety

- How to Protect Yourself

- How to protect Others

- Hand Hygiene

- Employee Safety

- Cleaning Instructions Staff Areas

- Printable Wall Charts

INTRODUCTION &

SAFETY FOCUSFRONT OF HOUSE BACK OF HOUSE

▪ Cloth Folding Method & Colour

Coding

▪ Contact Details

▪ Additional Resources

SUPPORTING

INFORMATION

▪ Cleaning Instructions Kitchen

- Cleaning Checklist

- Printable Wallcharts

▪ Cleaning Instructions Warewashing

- Pre-Check

- Standard Operation

▪ Cleaning Instructions Laundry

- Standard Operation


▪ Cleaning Instructions Storage &

Loading Areas

- Storage Areas

- Loading Bay


▪ Cleaning Instructions Public Areas

- Entrance, Lobby & Corridor

- Elevator

- Conference Rooms

- Pool & Spa

- Fitness Center & Sauna

- Day Care


▪ Cleaning Instructions Public Dining



▪ Cleaning Instructions Guest Rooms

- Guest Room

- Guest Bathroom


▪ Cleaning Instructions Restrooms



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Trinity Purchasing & Ecolab

Working together to fight the Covid-19 pandemic

Since the beginning of 2020, the outbreak of COVID-19 pandemic has brought a

huge impact to the entire world and more specifically to the way people live and

think. In response to COVID-19 pandemic, Ecolab has coordinated with

research & development, regulatory and supply chain to review and identify all

the solutions within the global portfolio that can help combat coronavirus. The

field sales and service teams are dedicated to bringing products and programs

that have been approved by regulatory authorities as effective against the virus,

and support training to help business execute rigorous sanitation and hygiene

programs.

By publishing this Guide our main goal is to help you taking the necessary

precautions during your re-opening process while providing you advice on using

the correct cleaning and disinfection methods. It is not meant to cover all re-

open procedures. You will need to follow internal protocols and local regulations,

so therefore may need to take additional steps outside of these

recommendations.

Please contact your local Ecolab Territory Manager to support you during this re-

opening phase or refer to our regional lead contacts at the end of this material.

INTRODUCTION

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COVID-19 / CORONAVIRUS

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WHAT IS THE CORONAVIRUS?

What is Coronavirus (COVID-19)?

▪ Coronaviruses are a large family of viruses that are common in humans and many

animals, including camels, cattle, cats, and bats. Rarely, animal coronaviruses

can infect people and then spread between them, such as with MERS and SARS

and now with this new virus COVID-19.

What are the Symptoms?

▪ Symptoms of COVID-19 are like other upper-respiratory infections, including

fever, cough and difficulty breathing. They range from mild to severe and appear

2-14 days after exposure.

How is it transmitted?

▪ Since coronaviruses can be extremely contagious and spread easily from person

to person, medical diagnosis is required.

Transmission routes for COVID-19, include:

▪ The air by coughing and sneezing

▪ Close, personal contact, such as touching or shaking hands

▪ Touching surfaces or objects contaminated with virus particles, then touching your

mouth, nose or eyes before washing your hands

Infection risk can be reduced by doing the following:

▪ Wash your hands often and correctly

▪ Avoid touching your eyes, nose or mouth with unwashed hands

▪ Avoid close contact with people who are sick

▪ Clean and disinfect hard surfaces and high touch areas using approved Ecolab disinfectants

▪ As with any communicable disease, it is recommended to focus on proper hand hygiene and disinfection of high-touchpoint areas including railings, doorknobs and handles and restroom surfaces

References and Further Information

▪ WHO - www.who.int/health-topics/coronavirus

▪ CDC - www.cdc.gov/coronavirus/index.html

▪ EPA - content.govdelivery.com/accounts/USAEPAOPPT/bulletins/278c716

▪ WHO Myth Busters - www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public/myth-busters

▪ ECOLAB – www.ecolab.com

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https://www.who.int/health-topics/coronavirus

https://www.cdc.gov/coronavirus/index.html

https://content.govdelivery.com/accounts/USAEPAOPPT/bulletins/278c716

https://www.who.int/emergencies/diseases/novel-coronavirus-2019/advice-for-public/myth-busters

http://www.ecolab.com/


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RE-OPEN PREPARATION

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THE IMPORTANCE OF CLEANING & DISINFECTION

It is recommended to increase the frequency of standard cleaning procedures.

In order to effectively combat coronavirus, make sure you use registered disinfection products.

PERSONAL HYGIENE ENVIRONMENTAL HYGIENE

Wash hands frequently

with soap and water.

When soap and water aren’t

available, use an alcohol-

based hand sanitizer.

Minimize close contact

with people who have

symptoms of respiratory

illness.

Ensure proper use

of personal protective

equipment (PPE) where

appropriate.

Clean and disinfect

surfaces and high-touch

objects with approved

disinfectants.

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HIGH-TOUCH OBJECTS

Front of House Guest Room Restrooms Kitchen

• Door handles/knobs, push plates & handrails

• Public Phones & dial pads• Tables, chairs/armrests & stools• Coffee & beverage stations• Vending machines & ice makers• Trash can flips• Elevator buttons (inside and out)• Computer, POS screens & printers• Staircase & escalator railings• Reception desk, bell/valet stand &

concierge counter• Luggage trolleys• Light switches • Payment/card reader• Handle of shopping carts• Door cards or keys• Pens & Collaterals

• Door and window handles & locks• Tables, chairs & lamps• Drawer and curtain handles • Light switches, thermostat & AC control• Telephones• Mini bar• Pens & Collaterals• TV & remote control• Trash can flips• Irons & Iron boards, cloth & luggage racks• Hairdryer• Safe deposit box• Faucets, toilet & dispenser handles• Residential amenity tools• Wand/pull chords for sheers & drapes

• Door handles/knobs, push plates & handrails

• Sink faucets & toilet handles• Soap & tissue dispenser handles & push

plates• Hand Dryer• Stall door locks • Trash can flips• Surfaces of toilets & urinals• All feminine product depositories • Baby changing station (handle, surface,

etc.)• Wall Charts (with plastic covers)• Emergency switch in Accessible

bathrooms• Wall tiles

• Door handles, push plates & handrails• Door knobs & operating pushers for all

equipment• Dispenser handles (i.e. beverage

machine)• Switches and controls• Ice spoons/scoop• Handles for refrigerators & freezers• Three tank & mop pool • Washbasin faucets• Hand soap dispenser buttons • Hand towel dispenser handles• Trash can flips• Cleaning tools & computers

A deep cleaning and disinfection: Before you return to work, please set up a “cleaning and disinfection day” to

perform a secure return to the daily operation of your hotel. Pay special attention to ‘High Touch Objects’.

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RE-OPEN PREPARATION CHECKLISTS

▪ Do I have a covid-19 employee information pack (e.g. what it is, symptoms, course of action to be taken, staff responsibilities etc.)?

▪ Are my employees aware of the prevention steps that they can take to minimise the risk of a covid-19 infection (e. g. avoiding close contact with those who are sick, cough and sneeze ethique, avoid touching eyes, nose and mouth, etc.)?

▪ Have staff been trained on correct hand washing techniques?

▪ Where possible, have I implemented increased distance ( 2 m) between workers (e.g. staggered shifts and breaks)?

▪ Do I have active employee screening processes in place (e.g. daily questions on health, travel and close contacts)?

▪ Have I implemented a Visitor and Screening Policy (like employee screening or temporary ban on non-essential visitors)?

▪ Do I have an assigned cleaning schedule detailing what is to be cleaned, how it is to be cleaned, by whom and how often?

▪ Are staff aware of the common 'high-touch items', which will need special attention (e.g. elevator buttons, TV remote controls, door handles, light switches etc.)?

▪ Do I have a plan to clean and disinfect all water connected equipment such as dishwashers, ice machines, etc. prior to use?

▪ Do I have adequate stock of cleaning products, tools and personal protective equipment according to the official requirements and to meet the needs of our business (prior to opening)?

▪ Do I know where to go to access additional support material, training, advice and expertise? (If no, please contact Ecolab or visit www.ecolab.com/coronavirus)

General Pre-Opening Considerations

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RE-OPEN PREPARATION CHECKLISTS

Personal Safety Inventory Checklist

Personal protective equipment (PPE):

▪ Medical masks (if required)

▪ Disposable gloves

▪ Goggles

▪ Protective clothing

Hand hygiene:

▪ Hand soap

▪ Hand disinfectant

Others:

▪ Body temperature detection equipment

Inventory Checklists

Environmental Safety Inventory Checklist

Cleaning & disinfection products:

▪ General cleaning products

▪ Disinfection products for general surface

▪ Disinfection products for food contact surface

▪ Hand disinfection stations

Cleaning Tools

▪ Cleaning and disinfection tools

▪ Rope wearing garbage bag

▪ Closable trash cans

▪ Hygiene plans & wall charts

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Always comply with country-specific local legislation / legal requirements.


PREPARE YOUR CLEANING TOOLS

Cleaning Tools

▪ Clean and check condition of cleaning tools, before you

restart using them. If necessary, clean them by manual

or mechanical cleaning. Make sure to include:

▪ Mops and cloths

▪ Buckets, holders and handles

▪ Work stations, Trolleys

▪ Vacuum: Clean and check condition of cable and external

surface. Replace the dust bag and filter, if necessary.

▪ Store them adequately before and after cleaning.

▪ Ensure cleaning of tools and equipment after use at the

end of the day.

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WATER TREATMENT

What should I consider before closing?

▪ Keep the heating, ventilation, and air conditioning systems live to maintain temperature and humidity control. If not required for these system operation, the cooling tower, chillers, heat exchangers, and related piping should be drained.

▪ Keep water heaters at their designated temperature.

▪ If possible, during the closure flush all hot and cold water fixtures (e. g. showers & taps) weekly to minimise stagnant water.

▪ Disconnect the water supply to dishwashers, ice machines, coffee makers etc.

If you have concerns or would like to speak

with a water expert, please contact your

Ecolab Territory Manager.

What should I consider when re-opening?

▪ All water connected machines and equipment (e.g. dish-washer, dosing systems, fridges) should be cleaned thoroughly.

▪ For the dishwasher: Clean curtains, wash arms and rinse arms and delime, if necessary. Fill machine with water to regular level.

▪ Hood/undercounter machine: Run min. 3 cycles without dishes.

▪ Conveyor machine: Run for 10 minutes without dishes.

▪ For laundry machines: Select a washing program with the highest temperature and, if necessary, add a detergent or choose a washing formula with a bleaching component.

▪ Taps and showers: Run for 5 minutes with cold and hot water.

▪ Equipment:

▪ Ice Machine: Produce and discard a batch of ice.

▪ Coffee Maker: Disinfect inlet lines and install new filters prior to start up.

▪ Food Contact Equipment: Clean thoroughly and disinfect, if necessary.

▪ In general, always ensure compliance with local regulations.

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EMPLOYEE SAFETY

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You may be able to reduce your risk of infection by doing the following:

▪ Wash your hands often and correctly.

− The World Health Organization recommends performing hand hygiene with soap and water or alcohol-based hand rub if soap and water are not available.

▪ Avoid touching your eyes, nose or mouth with unwashed hands.

▪ Avoid close contact with people who are sick.

▪ Avoid areas where live animals are being sold or raised in regions where excessive cases are being reported.

▪ Wear a mask if directed by health care or local requirements.

▪ Seek medical advice immediately - If you have a fever or other symptoms after traveling, follow local advice regarding quarantining and steps to follow.

There are currently no vaccines available to protect you

against human coronavirus infection.

HOW TO PROTECT YOURSELF

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HOW TO PROTECT OTHERS

Reduce the risk of transmission by

Clean and disinfect.

Stay home while you are sick.

Avoid close contact.

2 m distance in public or as

required by local health authorities

Wash your hands.

In the event of symptoms, follow the

local medical advice in relation to self

quarantining or contacting a medical

professional.

Cover your mouth and nose.Sneeze/cough into elbow rather than hands. If

needed use disposable tissue and dispose

immediately after use.

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HAND HYGIENE

When should I wash my hands?

▪ After coughing or sneezing

▪ When caring patients

▪ Before, during and after preparing food

▪ Before meal

▪ After toilet

▪ When hands are dirty

▪ After handling animals

▪ Before and after cleaning and disinfection

▪ After contact with public surfaces in the hotel

▪ After removing the mask

Management

▪ Provides easy-to-use antibacterial hand disinfectant and hand disinfectant dispenser

▪ Ensures adequate hand disinfectant and antibacterial soap products can be replaced

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EMPLOYEE SAFETY

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Cleaning and Disinfection of Staff Areas

SAFEGUARD EMPLOYEES

Increase cleaning frequency:

▪ 3 times per day

▪ High-frequency cleaning and disinfection recommended for high-touch surfaces

▪ To prevent dust from spreading, mop the floor with a wet mop.

▪ Avoid excessive mops to prevent mist and splashing.

What products do you need?

▪ Multi-Purpose Cleaner

▪ Disinfectant for general surfaces

▪ Disinfectant for food-contact surfaces

▪ Floor Cleaner

▪ Bathroom Cleaner

What tools do you need?

Refill spray bottles, trigger sprayers, microfiber cloths, vacuum, mop & bucket, window scrubber/squeegee, „Wet floor“ warning sign, PPE

Employee Cafeteria

Employee Locker Room Employee RestroomEmployee Locker Room Employee Restroom

Always comply with country-specific requirements.

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SAFEGUARD EMPLOYEESCleaning Checklist:

▪ Place work area warning sign.

▪ Pick up debris from floor.

▪ Empty trash cans/ashtrays and replace trash

can liners, if needed. Wipe the outside.

▪ Clean high-touch point surfaces* and other

hard surfaces and disinfect as needed.

▪ Wipe and clean glass surfaces and windows, if

needed.

▪ Clean counters, chairs/benches and tables.

▪ Clean all shared telephones, computers and

screens. Disinfect as needed.

▪ Check and refill hand soap and disinfectant

dispensers, if needed.

▪ Sweep carpets and hard floors, if needed.

*Refer to product labels for complete directions for use.

Staff Areas

High-touch point surfaces:

Door/cabinet handles, tables, chairs/armrests, food prep.

Surfaces, eating & cooking utensils, fridge & microwave handles,

coffee & beverage machines, switches & remote controls, lockers,

sink & washbasin faucets, dispenser & equipment handles

*

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PRINTABLE WALLCHARTS

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ALWAYS WEAR CORRECT PERSONAL PROTECTIVE EQUIPMENT

❑ Normal Mouth Nose Protection (if required)

❑ In case of suspected COVID-19 contaminated surfaces or contact with sick persons (Protection class FFP2 or FFP3)

❑ Chemical resistant cuff gloves (Please observe the safety data sheet).

❑ To prevent cross-contamination, disinfect the gloves after each room with a suitable alcohol-based hand disinfectant.

❑ In case of suspected COVID-19 contaminated surfaces or contact with sick persons use disposable apron.

❑ Dispose smocks in a closed container before leaving the room.

❑ Tightly fitting basket glasses when handling concentrates (e.g. exchange of empty containers in the dosing unit)

Always comply with country-specific / legal requirements.

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HAND WASH TECHNIQUE

Apply a sufficient

amount of product to the

palm of one hand.

Rub hands palm to palm

to build lather.

Spread lather over the

back of each hand with

fingers interlaced.

Rub palm to palm with

fingers interlaced.

Grip the fingers on each

hand and rub in a

sideways back and forth

movement.

Clasp each thumb in the

opposite hand and rotate.

Press fingers into palm of

each hand and rotate.

Rinse hands with water. Dry hands thoroughly

with a disposable towel.Use towel to turn off tap. Your hands are now safe.

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HAND RUB TECHNIQUE

Apply hand disinfection to

the palm of one hand,

covering all surfaces.

Cover whole surface of

hands, rubbing palm to

palm.

Spread the disinfection solution

over the back of each hand

including the wrists with fingers

interlaced.

Rub palm to palm with

fingers interlaced.

Grip the fingers on each hand

and rub in a sideways back

and forth movement.

Clasp each thumb in the

opposite hand and rotate.

Press fingers into palm of

each hand and rotate.Once dry, your hands are safe.

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PROPER GLOVINGHow to PUT ON non-sterile gloves How to REMOVE non-sterile gloves

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FRONT OFHOUSE


Detailed Cleaning Instructions Per Area

PUBLIC AREAS

General Instructions

Cleaning Checklists

• Entrance, Lobby &

Corridor

• Elevator

• Conference Rooms

• Pool & Spa

• Fitness Center &

Sauna

• Day Care

Printable Wallcharts

FRONT OF HOUSE

PUBLIC DINING GUEST ROOMS RESTROOMS


Cleaning Checklist



Cleaning Checklists

• Guest Room

• Guest Bathroom



Cleaning Checklist



PUBLIC AREAS

General instructions


• Multi-Purpose Cleaner

• Disinfectant for general surfaces

• Floor Cleaner

• Air Freshener


Refill spray bottles, trigger sprayers & foam heads, microfiber

cloths, vacuum, mop & bucket, ‘Wet Floor’ warning sign, PPE

High-touching Objects

❑ Door handles/knobs, push plates & handrails

❑ Public Phones & dial pads

❑ Tables, chairs/armrests & stools

❑ Coffee & beverage stations

❑ Vending machines & ice makers

❑ Trash can flips

❑ Touch Screens

❑ Elevator buttons (inside and out)

❑ Computer, POS screens & printers

❑ Staircase, escalator and stairwell railings

❑ Reception desk, bell/valet stand & concierge counter

❑ Luggage trolleys

❑ Light switches

❑ Payment/card reader

❑ Handle of shopping carts

❑ Door cards or keys

❑ Pens & Collaterals To help protect against COVID-19, ensure treated surfaces

remain wet for contact time indicated on product label.

*Refer to product label for use directions

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PUBLIC AREAS

Entrance, Lobby & Corridor

Cleaning Checklist:



▪ Empty trash cans/ashtrays and replace trash

can liners, if needed. Wipe the outside.

▪ Clean high-touch point surfaces and other hard

surfaces and disinfect as needed.


needed.

▪ Clean counters.

▪ Clean Computer/POS screens and printer.

▪ Clean all public phones and touch screens.

▪ Check and refill any hand disinfectant




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PUBLIC AREAS

Elevator

The most common way of spreading the coronavirus is through

droplets by coughing, sneezing and talking. Nevertheless regular

cleaning of surfaces such as furniture and handles is an important

part of an effective infection control program. Regular public contact

surfaces should be cleaned and disinfected frequently.

Cleaning and disinfection recommendations


surfaces and disinfect as needed (e. g. elevator

buttons, glass surfaces).


needed (e. g. mirrors).


Cleaning Checklist:*Refer to product labels for complete directions for use.

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PUBLIC AREAS

Conference Rooms

▪ Remove large debris from hard surfaces and

floor.

▪ Empty trash cans and replace trash can liners,

if needed. Wipe the outside.

▪ Dust file cabinets and bookshelves, if needed.


surfaces and disinfect as needed (incl. tables,

chair armrests, phones, door handles etc.).



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PUBLIC AREAS

Pool & Spa






surfaces and disinfect as needed (e. g. door

handles, sun beds, thresholds and hand railings,

tables and chairs, trash can).

▪ Wipe and clean floor, if needed.

▪ CDC guidance suggests there is no evidence that COVID-19 can be spread

to humans using pools and hot tubs. Proper operation, maintenance, and

disinfection (e.g., with chlorine and bromine) of pools and hot tubs should

remove or inactivate the virus that causes COVID-19.

▪ Follow the standard operating procedures as recommended by your

chemical provider.


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PUBLIC AREAS

Fitness Center & Sauna






surfaces and disinfect as needed (e. g. gym

equipment & machines, door handles & push

plates, light switches, remote control, water

stations, dispensers, wooden benches & walls).

▪ Clean floor mats.

▪ Disinfect tools & equipment after each use.

▪ Remove amenities (e. g. fruits, reading material

etc.).


needed (e.g. mirrors).



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PUBLIC AREAS

Playground






hard surfaces and disinfect as needed.


needed.


Food Contact Surfaces:

Mixed use tables, highchair/booster seat, food preparation

surfaces, eating utensils, plastic mouthed toys, pacifiers.

Non-Food Contact Surfaces:

Doorknobs and cabinet handles, light switches, drinking

fountains, changing tables, potty chairs, toys, chairs, diaper pails,

floors.

*


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PUBLIC AREAS

Hard Surfaces (Non-Food Contact)

Wear protective gloves.

Pre-clean visibly soiled

areas to be disinfected.

Apply Disinfection Solution to high-

touch surfaces such as doorknobs,

light switches, faucets, counter tops,

tables, chair armrests, etc.

Allow the surfaces to remain

wet for the time specified on

the product label.

Wipe the surfaces or

allow to air dry. 5

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PUBLIC AREAS

Daily Floor Cleaning

Pre-clean area to

remove heavy/loose soil,

particularly under

appliances. Place

warning signs at entry.

Fill bucket with cold

water and Floor

Cleaner as indicated on

product label.

Using a mop apply

solution to floor. Mop

using figure of 8

motion.

For heavy soiling leave

to soak and/or use

deck brush.

Pick up dirt/grease with

mop.

Mop dry or squeegee

to drain and allow to air

dry.

2

3

4

5

6

1

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PUBLIC AREAS

Trashing

Wear protective gloves.

Line trash cart with the

appropriate size trash

bag.

Pick up debris. Keep

trash cart near, making

sure not to block aisles

or hallways.

Empty trash can and

wipe outside with Multi-

Purpose Cleaner or

disinfect, if needed.

Replace liner if

there is food or

liquid.

Empty trash cart in

main dumpster

area.

2

3

4

51

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PUBLIC AREAS

Mirrors & Glasses

Spray Glass Cleaner onto a clean cloth. DO NOT spray cleaning solution

directly onto mirror.

NOTE: To minimize streaking, do not use cloths treated with fabric softener.

Beginning at top, wipe surface by moving cloth from left to right and flipping as

necessary until surface is dry and streak-free.

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PUBLIC AREAS

Large Glass Surfaces

Dip window scrubber

into Glass Cleaner and

apply to window.

Beginning at top, remove

cleaning solution by

dragging squeegee

across window moving

left to right until window

is dry and streak-free.

To spot clean trim, spray

cleaning solution onto

clean cloth and wipe dry.

Scrub surface from top

to bottom until surface is

covered with cleaning

solution.

Collect solution at

bottom with cleaning

cloth.

2

3

4

51

41


PUBLIC AREAS

Pool Side

2 Fill bucket with water

and add Floor Cleaner.

1 Place warning sign at

the entrance. 3 Apply Cleaning Solution

to the floor ensuring no

product enters the pool.

Allow 5 minutes contact

time and scrub with floor

machine fitted with a soft

brush.

6

Remove detergent with

a wet vacuum.

Rinse with clean water

and dry with wet

vacuum.

5

4

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PUBLIC AREAS

Sauna Floor Cleaning

Place warning signs at

entrances, if possible,

open windows.

Pre-clean area to remove

heavy/loose soil,

particularly uder

appliances.

2

4 Using a mop apply

solution to floor.

Mop using figure of

8 motion.

5 For heavy soling

leave to soak and/or

use deck brush.

Rinse thoroughly with

fresh water – do not

flood.

Mop dry or squeegee

to drain and allow to

air dry.

7

8

1

Fill bucket with hot water

and Floor Cleaner.3 6 Pick up dirt/grease

with mop.

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PUBLIC AREAS

Sauna Walls

Place loose items in

the bin.

Foam Disinfectant

Solution onto the

microfiber cloth or

white sponge pad

and wipe areas.

2

3 Allow the surfaces to

remain wet for the

time specified on the

product label.

4 Clean tiles, if

necessary, use white

brush to clean grout.

Use shower hose to

rinse walls, tiles and

fixtures.

Dry surfaces with

clean cloth.

5

6

1

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PUBLIC AREAS

Fitness Studio

COVID-19 Hotel Operations Instructions:

Health Club equipment must be wiped down every 2

hours daily with the approved local disinfectant.

Prepare Disinfectant

Solution according to

product label.

Apply Disinfectant

Solution using a

foaming trigger to all

areas to be cleaned.

Allow the surfaces to

remain wet for the time

specified on the product

label.

Wipe all areas to ensure

effective disinfection.

Rinse where necessary

and allow to dry.

2

3

4

51

45


PUBLIC DINING




• Glass Cleaner

• Disinfectant for food-contact surfaces




❑ Dining tables, chairs/armrests and booths

❑ Door/drawer handles, push plates & handrails

❑ Salad bar

❑ Buffet area

❑ Coffee & Beverage stations

❑ Light switches

❑ Faucets

❑ Cupboards / Storage Areas

❑ Counter/desks (bar, entrance, etc.)

❑ Thresholds and hand railings

❑ Menus and menu holders (with plastic covers)

❑ Payment/card reader

❑ Trash receptacle touch points

❑ Hand Disinfectant Dispensers

❑ Collaterals & Pens

❑ Touch Screens/POS screens


To help protect against COVID-19, ensure treated surfaces



46


PUBLIC DININGCleaning Checklist:






surfaces and disinfect as needed, especially

after guests leave.

▪ Clean and check condition of any equipment

before returning to use (e. g. buffets, coffee

machines, work areas such as bars, fridges).

▪ Clean and check condition of all crockery,

cutlery and glassware.

▪ Clean and check condition of storage boxes

and cutlery trays.



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48


PUBLIC DINING

Table Surface

After customers leave, clear tabletops and counters of all

dishware, food debris and other items.

Clean entire surface, bottom/underneath side of all tables

at least 15-20 cm from the edge of tabletop/counter using

Multi-Purpose Cleaner. Use with a clean cloth and bucket

application (damp, wrung-out cloth), or spray bottle and

clean cloth application (spray surface and wipe clean).

Allow additional product soak time for areas with a high

amount of soiling. Rinse with clear water using a clean cloth

and allow to air dry. Be certain to clean all edges of

tabletops and counters.

Use a Disinfection Solution to disinfect entire counter or

tabletop surface with either a clean cloth and pail

application (damp, wrung-out cloth) or spray bottle

application (spray surface, do not wipe dry). Allow the

surfaces to remain wet for the time specified on the product

label. Allow to air dry before placing items on the

tabletop/counter or before returning to use.

DISINFECT

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PUBLIC DINING

Seating

Use a Disinfection Solution to disinfect chairs, highchairs

(top, bottom and armrests) and booths with either a clean

cloth and bucket application (damp, wrung-out cloth) or

spray bottle application (spray surface, do not wipe dry).

Allow the surfaces to remain wet for the time specified on

the product label. Allow to air dry before returning to use.

Comply with local legislation regarding seating / capacity requirements.

50


PUBLIC DINING

Buffets

2

3

4

5

6

7Where necessary, unplug

item and ensure it is cool

and empty.

Remove physical debris.

Spray Mutli-Purpose

Cleaner over all surfaces

and clean with cloth. Pay

attention to legs, sides and

under shelves.

Rinse surfaces with clear

water and wipe dry.

Spray Disinfection Solution

directly over all surfaces.



the product label.

Wipe area with a clean

cloth.

Rinse surfaces with clean

water.

2

1

51

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Remove mixing nozzles, diffusers and cup rest

from machine and thoroughly clean and

Disinfect using the Dishwasher or Manual

cleaning procedures.

NOTE: For Machine Method, use a rack

designed for small items.

To Clean Ice Bin (if present): Remove ice from

bin. Prepare Multi-Purpose Cleaner as

specified by the product label. Place solution

into the machine. Allow to soak for at least 5

minutes. Drain the solution and rinse with fresh

water.

To disinfect ice bin (if present): Repeat Step 2

with Disinfection Solution and allow

surface to remain wet for time specified on

product label before draining. Rinse with clean

water and allow to air dry.

Clean exterior surface (top and sides) and panel

bottom (soda splash area) with Multi-Purpose

Cleaner and wipe with clean cloth.

NOTE: Pour hot water (min. 45 °C) down drip

pan to ensure proper drainage.

Spray exterior food contact surface area with

Disinfection Solution. Allow to sit per time

specified by product label. Allow to air dry.

Reinstall nozzles, diffusers and cup rest. Stock

ice bin with fresh ice, if applicable.

PUBLIC DINING

Beverage Machines

52


PUBLIC DINING

Beverage Refrigerator

Remove beverages and place in temporary

refrigerated storage. Remove shelving,

brackets, etc.

Wash, rinse and disinfect all removed parts

using either the machine or manual

method.

Wash interior of refrigerator/freezer with

solution of Manual Detergent. Scrub built-

up food deposits with nylon brush or

scraper. Rinse well with clean water.

Spray surface with Disinfection Solution and allow

to sit for time specified on product label. Allow to air

dry.

NOTE: Pour disinfection product per label directions

into drain trough to prevent development of mold

and odor-producing bacteria.

Return refrigerator to proper temperature. Use

solution of Multi-Purpose Cleaner to clean

exterior.

53


NOTE: Hang a Warning tag on the valve handle to

indicate cleaning is in process and urn should not be

used! Ingestion of the cleaning solution is hazardous.

Clean exterior surface

(top and sides) and panel

bottom (splash area) with

Multi-Purpose Cleaner

Solution and wipe with

clean cloth.

PUBLIC DINING

Coffee/Espresso Maker

1

2

Prepare use solution with

Delimer Product as

indicated on product

label.

Fill the water reservoir

with the prepared

Delimer Solution.

3

4

5

Switch on the coffee/tea machine and let it soak for 15 minutes. Then let it drain.

Allow the machine to run at least 2 cycles with fresh water.

2x

54


PUBLIC DINING

Work Areas (e. g. Bars, Preparation Areas, Host Stand)

Remove all items such as bowls or utensils.


Spray Multi-Purpose Cleaner over all

surfaces, bottom/underneath side of all

tables at least 15-20 cm from the edge of

tabletop/counter and clean with cloth. Pay

attention to legs, sides and under shelves.

2

3

4

5

6

Rinse surfaces with clean water and

wipe dry.

Spray Disinfection Solution directly

over all surfaces. Allow the surfaces to

remain wet for the time specified on the

product label.

Rinse with clean water and wipe area

dry with a clean cloth.

55


PUBLIC DINING

Tap Systems (e. g. Beer, Wine)

2 4

1 Remove any loose

debris from around

the tap area.

Spray Disinfection

Solution directly on the

tap and surroundings.




label.

Clean around

plugs, taps and

surrounding areas.

3

Rinse with clean

water and let air

dry.

NOTE: For cleaning and disinfection of tap lines,

please refer to instructions in the OEM manual or

contact your local brewery.

56


GUEST ROOMS

57





• Floor Cleaner

• Room Refresher

• Glass Cleaner




❑ Door and window handles & locks

❑ Tables, chairs & lamps

❑ Dresser drawer and curtain handles

❑ Light switches, thermostat & AC control

❑ Telephones

❑ Minibar & tableware

❑ Pens & Collaterals (menu, advertising, etc.)

❑ TV & Remote Control

❑ Trash can flips

❑ Iron & iron boards, cloth & luggage racks

❑ Hairdryer

❑ Safe deposit box

❑ Faucets, toilet & dispenser handles

❑ Residential amenity tools (coffee makers, microwave,

refrigerator, etc.)

❑ Wand or pull chords for sheers & drapes





57


GUEST ROOMSCleaning Checklist:

▪ Evaluate room and prepare for cleaning.

Remove all dishes, debris and towels.




surfaces and disinfect as needed (e.g. TV,

remote control, light switches, door handles).

▪ Remove old bed linens and inspect mattress for

bed bugs. Make bed with fresh linens.

▪ Vacuum carpet or wipe and clean hard floor.

▪ Finish room by spraying Room Refresher on

soft surfaces.


58


GUEST BATHROOMCleaning Checklist:




needed.


hard surfaces and disinfect as needed (e.g.

vanity, sink, door handles).

▪ Wipe and clean toilets.

▪ Replace bath towels.

▪ Wipe and clean hard floor.


High-touch point surfaces:

Sink & Taps, shower doors and lever, door handles, faucets & toilet

handles, tissue dispenser handles, trash can flips, toiletries, wall

tiles

*

59



60


GUEST ROOMS

Evaluate & Prepare

Look for any spills or

stains on the carpet.

Check for damaged

furniture (lamps,

curtains, chairs, etc.).

Take notice of any

unusual odors. Identify

odor source and

remove, if possible

(smoke, food, trash,

pet messes, body

odors, etc.).

Remove all dishes

and glassware to

be washed outside

of room.

Pick up and remove

trash/debris from

room.

Remove towels as

needed.

Never spray chemicals directly onto live electrical items.

61


GUEST ROOMS

Dust Cleaning

Spray Multi-Purpose Cleaner onto cloth. Wipe

down all high-touch points (TV, remote control, light

switches, door handles, trash can, etc.). Reapply

product to cloth as needed.

Vacuum carpet.

For hard-surface floors, remove dry soil using a

broom. Spray Floor Cleaner onto flat mop pad. Mop

floor beginning at the back of the room, working

toward the door. Use sticky roller on floor to remove

hair and fine particles.

Finish room by spraying Air Freshener on soft

surfaces, including carpet and curtains. Start at the

back of the room and work toward the door.

Never spray chemicals directly onto live electrical items.

62


GUEST ROOMS

Bedding

Remove bed linens to be replaced. You might also

want to change linens which do not look

Inspect mattress for bed bugs.

To avoid soiling linens, dust surfaces above the bed

using Multi-Purpose Cleaner before replacing bed

linens.

Make bed with fresh linens. Use sticky roller on bed

to remove hair and fine particles.

63


Apply Bathroom Cleaner

as needed. Scrub

complete interior surface

of shower/tub. Rinse and

dry surface completely.

GUEST ROOMS

Clean Guest Bathroom

Spray Glass Cleaner onto

cloth. Wipe mirrors top to

bottom until there are no

streaks.

Wipe down toilet. Use

toilet brush to scrub

bowl.

Spray Disinfecting

Solution on a clean cloth

and wipe all high-touch

points including fixtures

and light switches.

Wipe down vanity and sink

with Bathroom Cleaner.

Replace bath towels.

Spray floor with

Floor Cleaner. Wipe

thoroughly.

Never spray Chemicals directly onto live electrical items.

64


RESTROOMS


❑ Door handles/knobs, push plates & handrails

❑ Sink faucets & toilet handles

❑ Soap & tissue dispenser handles & push plates

❑ Hand Dryer

❑ Stall door locks

❑ Trash can flips

❑ Surfaces of toilets & urinals

❑ All feminine product depositories

❑ Baby changing station (handle, surface, etc.)

❑ Wall Charts (with plastic covers)

❑ Emergency switch in Accessible bathrooms

❑ Wall tiles


• Bathroom Cleaner


• Glass Cleaner

• Stainless Steel Cleaner

• Floor Cleaner

• Air Freshener








65


RESTROOMSCleaning Checklist:






surfaces and disinfect as needed (e.g. dispenser

handles, sinks, stall door locks).


needed.

▪ Check and refill soap and disinfectant


▪ Check and refill other amenities (e.g. paper

towels, toilet paper).

▪ Wipe the floor, if needed.


66



67


Mirrors & Glass Surfaces

RESTROOMS

Spray Glass Cleaner onto a clean cloth.

DO NOT spray cleaning solution directly

onto mirror.

NOTE: To minimize streaking, do not use

cloths treated with fabric softener.

Beginning at top, wipe surface by moving

cloth from left to right and flipping as

necessary until surface is dry and streak-

free.

2

1

68


Partitions & Walls

RESTROOMS

Spray Multi-Purpose Cleaner on clean cloth

and wipe stall partitions, doors and bathroom

walls (from the floor to an average arm reach

height – 61 cm). Allow proper time to remove

heavy soiling.

Spot clean high-tough surfaces. Spray

Disinfectant Solution onto cloth and wipe

as needed. Allow the surfaces to remain wet

for the time specified on the product label.

Check for and remove graffiti with cloth.

Report areas that need paint or repair to

your supervisor.

69


Hard Surfaces (Counter & Sink)

RESTROOMS

Wear protective gloves. Pick up debris around sink.

Spray sinks, counter tops – including faucets, handles,

soap dispensers, paper towel dispenser and baby

changing station with Bathroom Cleaner.

Scrub surfaces with a non-abrasive sanitary sponge or

color-coded microfiber cloth (yellow).

To disinfect, spray surfaces with Disinfectant Solution

and allow surfaces to remain wet for time specified on

product label. Make certain to include all high-touch

surfaces, such as faucet handles.

70


Floors

RESTROOMS

Place warning signs at entrances.

Pre-clean area to remove heavy/loose soil,

particularly under appliances

Dip mop into cleaning solution and wring out

well so mop does not drip.

Mop in "figure 8" pattern with overlaps.

Continue mopping until entire floor is clean.

Remove excess water. Empty dirty cleaning

solution into mop sink. Wipe dry with mop.

71


Toilets & Urinals

RESTROOMS

Flush toilet Reduce water level

by pushing water

repeatedly with brush

Use toilet brush to

ensure all surfaces

are covered and to

remove dirt.

Wait 5 minutes

before proceeding.

Apply Bowl Cleaner

under rim, around toilet

bowl and under water line.

Flush toilet before

leaving room.

Foam Bathroom

Cleaner onto microfiber

cloth (red).

Working towards the seat,

clean external surfaces

with cleaner disinfectant.

Rinse and allow to

air dry.

7 8 9

72


BACK OF HOUSE

73


Detailed Cleaning Instructions Per Area

BACK OF HOUSE

74


Cleaning Checklist


KITCHEN

Pre-Check

Standard Operation

WAREWASHING

Standard Operation


LAUNDRY

Storage Areas

Loading Bay


STORAGE & LOADING


KITCHEN





• Disinfectant for food-contact surfaces

• Degreaser

• Manual Detergent




❑ Door/cupboard handles, push plates & handrails

❑ Door knobs & operating pushers for all equipment

❑ Dispenser handles & push plates (i.e. beverage machine)

❑ Switches & controls (e. g. thermometer)

❑ Food preparation surfaces, counters & tables

❑ Cooking utensils such as knives, Ice Scoops etc.

❑ Food Processing Equipment (e. g. blenders, cutting boards)

❑ Sinks & Washbasin faucets

❑ Hand soap dispenser buttons

❑ Hand towel dispenser handles

❑ Handles, drawers and cabinets of refrigerators & freezers

❑ Walk-in refrigerator and freezer plastic curtains

❑ Trash can flips

❑ Cleaning tools / buckets

❑ Transport Carts

High-Touching Objects




75


KITCHENCleaning Checklist:





surfaces and disinfect as needed (e.g. food-

contact surfaces, shelves, sinks, food trays).

▪ Clean all crockery, cutlery, glassware and

cooking utensils using the dishwasher.

▪ Clean and check condition of all food

processing equipment (e.g. blender, slicer).

▪ Clean and check condition of refrigerators and

freezers. Remove and dispose any rotten food.

▪ Sweep and wet clean floors, if needed.


76


PRINTABLE

WALLCHARTS

77


KITCHEN

Food Contact Surfaces

Clear counter area of food debris and other items.

Clean entire surface using Multi-Purpose Cleaner. Use

with a clean cloth and bucket application (damp, wrung-out

cloth), or spray bottle and clean cloth application (spray

surface and wipe clean).

Allow additional product soak time for areas with a high

amount of soiling. Rinse with clear water using a clean cloth

and allow to air dry. Be certain to clean all edges of

tabletops and counters.

Use a Disinfection Solution to disinfect entire counter or

tabletop surface with either a clean cloth and pail

application (damp, wrung-out cloth) or spray bottle

application (spray surface, do not wipe dry). Allow the

surfaces to remain wet for the time specified on the product

label. Rinse with clean water and allow to air dry or wipe dry

with a clean cloth.

DISINFECT

78


When sorting soiled wares, place flatware in

separate bus pan or open rack. Dump liquid

from glasses and cups, and place in glass and

cup racks. Remove excess food from

tableware by hand-scraping into garbage.

After hand-scraping wares, sort and stack the

same type and size of dishes together (Decoy

method).

Load the same type and size of dishes into

racks. When multiple types or sizes of

tableware must be loaded on the same rack,

place smaller items in front of larger ones so

the dishmachine spray will not be blocked.

Thoroughly spray the loaded rack to remove

loosened food. Wash in dishmachine with

Machine Detergent. Use Rinse Aid for

spotless wares.

Stack clean dishes in the appropriate dish

dolly. Each compartment in the dish dolly

should be filled with only one size dish. When

dolly is completely loaded, store in assigned

area and cover to prevent contamination

KITCHEN

Tableware

79


KITCHEN

Cutlery/Flatware

Fill presoak tub or bus pan with Presoak

solution as specified by the product label.

NOTE: Change presoak solution when water

cools or is dirty.

Sort dirty flatware and place into presoak

solution. Ensure flatware is completely

submerged into the solution. Soak for a

minimum of 20-30 minutes.

Remove flatware and place in a single layer on

an open rack. Rinse off excess food soil, and

then wash in dishmachine. Do not overload.

Sort flatware and transfer from open rack to the

baskets. Run through dishmachine wash cycle

with handles down.

Shake off excess water and allow to air dry and

cool down. Transfer to empty basket and store

flatware with handles up. Do not touch eating

ends of flatware.

80


Remove all items from the shelf and

temporarily store in a clean, dry, safe area

that does not block traffic or create a hazard.

Spray Multi-Purpose Cleaner generously

with cloth and wipe so surface remains wet.

Allow cleaning solution to penetrate soils.

Use a scraper or non-scratch pad to loosen

any dried-on food particles.

Rinse with clean water and wipe with clean

cloth.

Apply Disinfection Solution with either a clean

cloth and bucket or spray bottle application, so

surface remains wet. Allow the surfaces to

remain wet for the time specified on the product

label. Allow to air dry.

KITCHEN

Shelves

81


KITCHEN

With dry hands, disconnect

unit from power supply before

you start cleaning..

Disassemble removable parts

to be cleaned.

Clean all removable parts

and rinse, preferably using

a dishwasher.

Remove any loose food

debris from the equipment.

Rinse surrounding areas

with clean water and cloth.

Allow to air dry.

Reassemble equipment.

With dry hands switch on

power supply ready for

use.

In case of manual cleaning,

rinse parts with clean water

and let them dry on air.

2

1

3

4

5

6

7

8

Food Processing Equipment (e. g. Blender, Slicers)

Wet cloth with Disinfection

Solution. Allow the surfaces

to remain wet for the time


label.


82


KITCHEN

Food Cart - Tray Dispenser

Spray surfaces with Multi-

Purpose Cleaner. If soil

on surface is greasy,

use Degreaser as specified

by the product label.

Allow cleaning solution

to penetrate soils. Use a non-

scratch pad to loosen

any dried-on food particles.

Wipe surface of food

cart/tray dispenser clean with

a dry paper towel or clean

cloth. Be certain to clean all

surfaces including the cart

legs.

Spray surface with a

Disinfection Solution. Allow

the surfaces to remain wet

for the time specified on the

product label. Rinse with

clean water and allow to air

dry.

83


KITCHEN

Sink Area

Fill all sinks to low level with hot water and Manual

Detergent. For sinks with grease buildup and stubborn

stains, use Degreaser.

Scrub the inside and outside of all sinks, drain table,

splash backs, and scrap baskets with a nylon brush and

the detergent solution in the sink.

Drain and rinse all sinks. Squeegee water from all flat

surfaces. Wipe exterior surfaces with a clean, dry cloth.

To disinfect, spray surfaces with Disinfection Solution.

Allow the surfaces to remain wet for the time specified

on the product label. Rinse with clean water and allow to

air dry before washing dishes.

84


KITCHEN

Refrigerator/Freezer Reach-in

Remove all food containers and

place in temporary refrigerated

storage. Remove shelving,

brackets, etc.

NOTE: Freezer temperature

must be adjusted to above

freezing (0 °C) before cleaning.

Wash, rinse and disinfect all

removed parts using either the

machine or manual method.

Wash interior of refrigerator/

freezer with solution of Manual

Detergent. Scrub built-up food

deposits with nylon brush or

scraper. Rinse well with clean

water.

Spray surfaces with

Disinfection Solution and

allow to sit for time specified on

product label. Rinse with clean

water and allow to air dry.

NOTE: Pour disinfection

product per label directions into

drain trough to prevent

development of mold and odor-

producing bacteria.

Return

refrigerator/freezer to

proper temperature. Use

solution of Multi-

Purpose Cleaner to

clean exterior.

85


KITCHEN

Refrigerator/Freezer Walk-in

Remove all unpacked foods and food packaging from

area. Clear floor of all movable equipment including floor

mats, plastic door curtains, inside and outside walls,

each shelving unit and container, carts to be used for

moving and holding food.

Turn off recirculation fan.

NOTE: If using a product other than Freezer Cleaner, all

food must be removed, and freezer temperature must

be adjusted to above freezing 0 °C.

Wipe up spills and sweep away any loose soil and

debris. Use a scraper or abrasive pad to remove

built-up deposits.

Put out wet floor sign. Do not dilute. Apply Freezer

Cleaner directly to freezer/refrigerator floor surface,

walls and shelving using a mop, sponge or sprayer.

Soak for time specified by the product label

depending on the amount of soil and ice present.

Wipe area with mop to loosen and remove soil.

Dry mop or squeegee to remove excess liquid and

wipe with a dry cloth, if needed, to aid drying. A

wet vacuum may also be used. When dry, replace

unpacked foods and food packaging and turn on

recirculation fan.

After cleaning, disinfect with a Disinfection

Solution and let the surfaces remain wet for the

time specified on the product label. Allow to air

dry. Do not rinse.

86


Run through dishmachine. If a dishmachine is not

available, clean it manually with Manual Detergent,

rinse off with fresh water. Spray Disinfection

Solution onto boards and allow to remain wet for

time specified on product label.

KITCHEN

Cutting Boards/Meat Blocks

Remove excess food and loose soil with a

spatula into garbage.1

2

3Store Cutting Boards upright with a gap in

between and allow to air dry.

87


KITCHEN

Ice Machines

Unplug the machine. Remove and discard all

ice.

Clean the inside of the unit with Manual

Detergent. Give special attention to the floor

of the bin, corners, doors, gaskets, hinges and

latches. Scrub built-up deposits with nylon

brush or scraper.

Wipe with a clean towel, then rinse well with

clean water.

Use Multi-Purpose Cleaner to clean exterior.

Spray exterior of tray and door with Disinfection

Solution and allow surfaces to remain wet for

time specified on the product label. Rinse with

clean water and allow to air dry. Plug in machine.

Fill machine with fresh, new ice.

NOTE: Above procedure is only for the ice bins. For procedure to clean the ice

maker, please refer to instructions in the OEM manual.

88


1

2

3

4

5

7

8

Where necessary, unplug

item and ensure it is cool

and empty.


Spray Mutli-Purpose

Cleaner over all surfaces

and clean with cloth. Pay

attention to legs, sides and

under shelves.

Rinse surfaces with clean

water and wipe dry.

Apply Disinfection

Solution directly over all

surfaces or with a well

wrung cloth.



the product label.

Wipe area with a clean

cloth.

Rinse surfaces with

clean water.

2

KITCHEN

Mobile Event Equipment (e. g. Live Cooking Equipment)

6


89


WAREWASHING

90

Pre-Check

Procedures:

1. Check the dishwasher for completeness, cleanliness and condition of all sieves, wash arms, rinse arms, standpipes, curtains, baskets and transport devices, if necessary, install, clean and/or repair them.

2. Check water softener and or water filter (partial demineralisation/ demineralisation/reverse osmosis) for completeness and condition, if necessary, install and/or repair or replace.

3. Check salt levels and, if necessary, refill.

4. Turn on the tap and then turn on the main switch.

5. Check dosing devices for condition, fill up product reservoir.

6. Switch on the machine, fill it and let it heat up.

7. Put the dishwasher into operation and let it run for at least 3 baskets or 5 minutes without dishes.

8. In the dish washing process, it should be ensured that a wash temperature of min. 60 °C and a rinse temperature of min. 82 °C is achieved.

9. Then continue working as usual.

❑ Wash Arms

❑ Rinse arms

❑ Standpipes

❑ Curtains,

❑ Baskets

❑ Transport devices

Products and tools you need

❑ Dishmachine

❑ Warewashing Detergent & Rinse Aid

❑ Delimer (optional)

Items to be checked

90


WAREWASHING

91

Disinfection of Wares

Procedures:

1. According to the German Public Health Authority (the Robert Koch Institute, RKI), there is no risk associated with using the standard machine ware wash process to establish the required safety required to eliminating the novel SARS-CoV-2 virus from ware.

2. Statement of the Robert Koch Institute (RKI): “Dishes may be transported in closed containers to the dishwasher and washed with a program as usual in a hospital“ (translated from German).

3. Based on the RKI statement, we suggest transporting both soiled ware and cleaned ware in separate, closed containers to minimize the possibility of contamination outside of the normal cleaning process.

4. Containers for used ware shall of course be disinfected after use and those for clean ware cleaned appropriately. Use an appropriately labeled container for transporting ware to/from the dish room and sort ware into the dishwasher using disposable gloves.

5. In the dish washing process, it should be ensured that a wash temperature of min. 60 °C and a rinse temperature of min. 82 °Cis achieved.

❑ Dishes

❑ Cutlery

❑ Glasses

❑ Pot & pans

❑ Cutting boards

❑ Utensils

❑ Transport container

❑ Bain marie


91


LAUNDRY

Europe

92

Procedures:

1. Transport laundry in a closed and appropriately labeled container or

laundry bag to the laundry area and sort into laundry machine with

disposable gloves and additional appropriate respiratory protection (FFP2).

2. In OPL laundries without separation in dirty and clean side, a disinfection of

the used laundry equipment (machine, transport cars) is recommended as

a pre-caution measure: To avoid recontamination of the clean laundry, the

outside of the machine including the machine door should be disinfected

with an appropriate surface disinfectant after the machine has been

loaded. Also, the transport equipment for the dirty laundry should be

disinfected with the same disinfectant.

3. BPR (Biocidal Products Regulation) viricidal applied processes*. For

Europe please follow below guidance:

Please contact your local Territory Manager for advice.

Thermal Disinfection:

Centers for Disease Control and Prevention advises that hot water provides

an effective means of destroying microorganisms. A temperature of at least

71 °C for a minimum of 25 minutes is commonly recommended for hot-water

washing.

The use of chlorine bleach assures an extra margin of safety A total

available chlorine residual of 50–150 ppm is usually achieved during the

bleach cycle.

https://www.cdc.gov/infectioncontrol/guidelines/environmental/background/la

undry.htmlDetergent

Conc.

DetergentDisinfectant

Conc.

DisinfectantTemperature

Bath

RatioTime

Ecobrite Magic

Emulsion1,5 ml/l Ozonit Super 2 ml/l 60 °C 1:5 12 min

Ecobrite Magic

Emulsion1,5 ml/l Ozonit** 4 ml/l 60 °C 1:5 12 min

Eltra 7 g/l 60 °C 1:5 20 min

Eltra 40 Extra 7 g/l 40 °C 1:5 10 min

Mop Eltra 6 g/l 60 °C 1:5 15 min

*The BPR guidance for PT2-4 states that at temperatures ≥40 °C Murine Parvovirus is the required

heat resistant reference organism. This virus is more resistant against thermal and chemical influences

than the one responsible of the COVID-19 disease, an enveloped virus. Therefore, a product passing

EN14476 with Murine Parvovirus can also be claimed to have viricidal efficacy against enveloped

viruses, such as SARS-CoV-2.

**Ecolab statement on the read-across of efficacy test report data from Ozonit Super to Ozonit for

determining dose concentrations.

https://www.cdc.gov/infectioncontrol/guidelines/environmental/background/laundry.html



93


LAUNDRY

Collection

Enter the bathroom, collect

towels and roll them into a

ball. Put them in the cart's

laundry bag.

Stained towels should

be placed in a small

laundry bag.

Remove sheets and

pillow cases from the

bed. Roll dirty sheets

into a ball and put

them in the cart's

laundry bag.

Stained sheets and pillow

cases should be placed in the

cart's laundry bag

Transport dirty and stained

linen to the laundry area for

sorting.

Remember to knock

before entering the room

that needs to be serviced.

Leave cart outside of the

room.

NOTE: Do not use dirty linen to clean the room.

In the event of an Outbreak face protection must be worn.

94


LAUNDRY

Transport


Place soiled linens in cart to transport to laundry.

Avoid overfilling and having linens hanging over

the cart.

NOTE: Carbonised grease from cartwheels

creates stains that likely cannot be removed.

Transport in a closed and appropriately labeled

container or laundry bag to the laundry and sort

into laundry machine with disposable gloves

Wear protective gloves. Separate stained linen

into separate collection bags.

95


LAUNDRY

Transport


For towels: Load machine

all the way to the top. Fill all

washer space.

For sheets: Fill all but 15

to 25 cm. Leave two fists of

space.

Replace product when

empty. Check liquids levels

frequently.

Select formula on the

controller (if applicable).

Select appropriate

formula on the washer

and push start.

Check formula chart to

identify the correct

wash formula

If properly loaded, linen

should be at the 10:00

and 2:00 position between

rotations.

After cycle is complete,

unload the washer using

a cart designated for

clean laundry only.

Dry linen immediately.

Also remember …

Use different carts for soiled and clean linen

A disinfection of laundry machine and transport cart

is recommended as a pre-caution after each load

96


STORAGE & LOADING

Storage Area


▪ Remove all items from the shelf and

temporarily store in a clean, dry, safe area.

▪ Wipe and clean high touch point surfaces and

other hard surfaces and disinfect as needed

(e.g. door handles, light switches, lockers, trolleys,

etc.).

▪ Clean glass surfaces, if needed.

97


STORAGE & LOADING

Loading Bay

High-touch point surfaces

Door / cabinet handles, switches & remote controls, lockers,

dispenser handles, equipment handles, trolleys, push activation

buttons etc.

*

98






▪ Wipe and clean high-touch point surfaces* and

other hard surfaces and disinfect as needed.



99


Remove all items from

the shelf and temporarily

store in a clean, dry, safe

area that does not block

traffic or create a hazard.

Spray Multi-Purpose

Cleaner generously

and wipe with cloth so

surface remains wet.

Allow cleaning solution

to penetrate soils. Use a

scraper or non-scratch

pad to loosen any dried-

on food particles.

Rinse with clean water and

wipe with clean cloth.

Apply Disinfecting Solution

with a well wrung cloth so

surface remains wet. Let

product sit for time specified

on product label. Allow to air

dry.

STORAGE & LOADING

Storage Area

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STORAGE & LOADING

Loading Bay / Hard Surfaces (Non-Food Contact)

101

21 3

2 24

Pre-clean visibly soiled

areas to be disinfected.

Apply Disinfection

Solution to high-touch

surfaces such as

switches, trolleys and

door handles.




label.

Wipe the surfaces or

allow to air dry.


SUPPORTING INFORMATION

102


CLOTH FOLDING METHOD & COLOUR CODING

Fold cloth

in half

Then fold cloth

in half again

Cloth is now

folded into

quarters with 8

cleaning sides

Clean surface

Change

cleaning side of

cloth

Clean next

surface

21

43

65

2

4

6

General surface

cleaning

Surface cleaning in

bathrooms and

rest rooms

Surface cleaning of

toilets and urinals

Surface disinfection

Cloth Folding Method Colour Coding

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To avoid cross contamination, make sure to change your cleaning cloth after each room.


THE RELENTLESS RECOVERY PROGRAM

For additional, personal advice, please contact your local Ecolab Territory Manager,

who is there to support you during this unprecedented times.

Although the world since the start of the COVID-19 pandemic may have changed, Ecolab’s dedication toservicing our customers has not - in fact, it’s never been more important for our customers. Therefore Ecolabhas developed the Relentless Recovery program of tools, materials & training that will support youas you prepare to welcome returning guests and customers.

Visit our website at ecolab.com/coronavirus for additional resources.

104

http://ecolab.com/coronavirus

Documents

COVID-19 RE-OPENING GUIDE · Clean high-touch point surfaces* and other hard surfaces and disinfect as needed (e.g. vanity, sink, door handles). Wipe and clean toilets. Replace bath