Covid 19 hotel guidelines for cleaning and disinfection

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COVID-19 Hotel guidelines for cleaning and disinfection

Version 2 | March 2020

Guidelines COVID-19| 2

Effective cleaning, disinfection and sterilization

Knowing the difference between cleaning, sanitizing, and disinfecting is a vital part of your team being able to perform their jobs accurately and with the utmost cleanliness in mind. After being able to distinguish between these cleaning methods and implementing them effectively, you will have a better understanding of COVID-19 precautions. Standard cleaning and disinfection practices can effectively kill the COVID-19 and prevent its spread.

CLEANING

Cleaning does not kill microorganisms, it removes soil, dirt, and debris from surfaces.

Cleaning uses soaps, detergents, water, and microfiber to physically remove soil, dirt, and debris from surfaces.

Cleaning lowers the count of germs by removing them from a surface, not necessarily killing them.

SANITIZING

Sanitizing kills a high percentage (99.9%) of microorganisms on surfaces.

Sanitizing uses heat (i.e. steam, hot water and hot air) and requires at least 78?C or 171?F surface contact or an EPA (Environmental Protection Agency) registered product with specific contact time to kill microorganisms on surfaces. (Primarily used in food services.)

Sanitizing reduces and kills the amount of germs on a surface to a safe level recognized by the EPA, but it does not eliminate the occurrence and growth of bacteria, viruses and fungi.

DISINFECTING

Disinfecting kills a higher percentage (99.999%) of microorganisms on surfaces.

Disinfecting uses an EPA registered product with a specific contact time (1-10 minutes, depending on the chemical) to kill harmful microorganisms, like bacteria, and pathogens on surfaces.

Disinfecting further reduces and kills the amount of germs on a surface to a safe level recognized by the EPA, and reduces the occurrence and growth of bacteria, viruses and fungi. (If used on items that enter the mouth, rinsing is required.)

Sanitizing and disinfecting does not necessarily clean the surface. Cleaning must precede sanitizing and disinfecting in order to be effective. Rinsing removes dirt and debris that has been loosened by the detergent and leads to shinier, cleaner-looking hard surfaces.

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Thehotel needs to reducethe riskof virus infectionfromall levels, so it is necessaryto strictly implement cleaning and disinfectionstandardsandprotectivemeasures:

Food contact surfaces: The most stringent disinfection procedures to eliminate any possibility of virus survival.

General object surface: while providing a wide range of sterilization and anti-virus, without stimulation, to protect facilities and personnel.

Hand hygiene: rapid disinfection and sterilization, easy to

use, healthy, comfortable and safe.

Masks: COVID-19 is excreted through

respiratory secretions and transmitted through

air droplets. Proper wearing of masks can

provide protection.

Chemicals

Use the right cleaners to disinfect surfaces and hands to prevent COVID-19. Examples include but are not limited to:

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Multi-surface disinfectant and cleaner Oasis Venus All-Purpose Cleaner and

Disinfectant

Hand Soap Clear Antibacterial Hand

Soap

Hand Sanitizer - Ecolab? Gel Hand Sanitizer

Multi-surface disinfectant and cleaner - Taski R2 - Plus Concentrated Hard

Surface Disinfectant Cleaner1:20

Hand Soap Soft Care Bac Handwashing Cream with

Bactericide

Hand Sanitizer Soft Care Med Hand Sanitizer

H5

Cleaning and disinfection steps

Use the correct method for daily cleaning and disinfection of the object surface to effectively prevent COVID-19.

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11.. Putongloves

2. Fold microfiber cloth to cover palm of hand

3. Spray disinfectant cleaner onto the microfiber cloth and rub it until it is absorbed evenly

4. Wipe the surface to be cleaned, back and forth, from top to bottom, from the inside out

5. Flip the microfiber cloth over to the other side, re-spray disinfectant cleaner onto the microfiber cloth and rub it until evenly absorbed

Note: For detailed cleaning and disinfection steps, please refer to the IHG Way of Clean

6. Follow step 4 to continue wiping other surfaces to be cleaned

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Key cleaning areas of hotel public areas and cleaning frequency

Regularly clean and disinfect key surfaces

Lobby

Restaurant and Meeting Rooms

Floor Corridors

Disinfect floor, trash can every 2 hours

Disinfect elevator buttons, cars every 1 hour

Disinfect aisle door handle every 1 hour

Disinfect public phone every 2 hours

Disinfect public toilets every 1 hour

Disinfect floor, trash can every 2 hours

Disinfect elevator buttons, cars every 1 hour

Disinfect aisle door handle every 1 hour

Disinfect public phone every 2 hours

Disinfect public toilets every 1 hour

Disinfect floor, trash can every 2 hours

Disinfect elevator buttons every 1 hour

Disinfect aisle door handle every 1 hour

Disinfect public phone every 1 hours

Make sure to keep the air flow in aisle of each floor

Note: 1. The frequency of cleaning and disinfection needs to be recorded 2. Increase the frequency of disinfection according to the guests'traffic 3. Maintaining good indoor air circulation is also an effective measure 4. In crowded places, set up a hand disinfection station or put a disposable hand sanitizing gel for guests to use

Chemical Vendor Support

For more support, contact the local sales representative of the hotel chemical vendor.

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